Effect of storage on oxidation stability of essential oils derived from culinary herbs and spices [0.03%]
储存对烹饪香草和香料精油氧化稳定性的影响
Naeem, Ayeza; Abbas, Tanveer; Ali et al.
Naeem et al.
Effects of different hydrocolloids on foaming properties of shrimp puree: a cluster analysis [0.03%]
不同水胶体对虾泥发泡性能的影响：聚类分析
Azizpour, Mehran; Mohebbi, Mohebbat; Yolmeh et al.
Azizpour et al.
Effects of temperature and hydrocolloids on the rheological characteristics of coating batters [0.03%]
温度和水胶体对涂料浆流变特性的影响
Yılmaz, Vahide Mualla Büyükkaynak; Süfer, Özge; Kumcuoğlu et al.
Yılmaz et al.
X-ray diffraction, rheological and FT-IR spectra studies of processed amaranth (Amaranthus hypochondriacus) [0.03%]
苋菜加工品的X射线衍射、流变学和傅里叶变换红外光谱研究
Siwatch, Munish; Yadav, Ritika B.; Yadav et al.
Siwatch et al.
Characteristics of ciprofloxacin resistantCampylobacterspp. isolated from chicken meat in Turkey [0.03%]
环丙沙星耐药弯曲杆菌的特性。从土耳其鸡肉中分离出来
Cemil Kurekci,Sevda Pehlivanlar Önen
Cemil Kurekci
Production of a food grade blueberry extract rich in anthocyanins: selection of solvents, extraction conditions and purification method [0.03%]
富含花青素的食品级蓝莓提取物的生产：溶剂的选择、提取条件和纯化方法
Silva, Sara; Costa, Eduardo M.; Calhau et al.
Silva et al.
Utilization of visible/near-infrared spectroscopic and wavelength selection methods in sugar prediction and potatoes classification [0.03%]
可见/近红外光谱和波长选择方法在糖预测和马铃薯分类中的应用
Rady, Ahmed; Guyer, Daniel
Rady
Selenium fractionation from plasma, muscle and liver of Nile tilapia (Oreochromis niloticus) [0.03%]
尼罗罗非鱼血浆、肌肉和肝脏中硒的分离
Silva, Fábio A.; Cavecci, Bruna; Baldassini et al.
Silva et al.
Rheological characteristics of vegetable oils as affected by deep frying of French fries [0.03%]
油炸薯条对植物油流变特性的影响
Hassanien, M. F. R.; Sharoba, A. M.
Hassanien