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Tiêu đề
Trích dẫn bởi
Trích dẫn bởi
Phenolic antioxidants
F Shahidi, PK Janitha, PD Wanasundara
Critical reviews in food science & nutrition 32 (1), 67-103, 1992
Food applications of chitin and chitosans
F Shahidi, JKV Arachchi, YJ Jeon
Trends in food science & technology 10 (2), 37-51, 1999
Extraction and analysis of phenolics in food
M Naczk, F Shahidi
Journal of chromatography A 1054 (1-2), 95-111, 2004
Modeling and optimization I: Usability of response surface methodology
D Baş, IH Boyacı
Journal of food engineering 78 (3), 836-845, 2007
Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis
M Naczk, F Shahidi
Journal of pharmaceutical and biomedical analysis 41 (5), 1523-1542, 2006
Phenolics in food and nutraceuticals
F Shahidi, M Naczk
CRC press, 2003
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects–A review
F Shahidi, P Ambigaipalan
Journal of functional foods 18, 820-897, 2015
Food phenolics
F Shahidi, M Naczk
Technomic Pub. Co., 1995
Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds
JP Rauha, S Remes, M Heinonen, A Hopia, M Kähkönen, T Kujala, ...
International journal of food microbiology 56 (1), 3-12, 2000
Encapsulation of food ingredients
F Shahidi, XQ Han
Critical Reviews in Food Science & Nutrition 33 (6), 501-547, 1993
Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type
V Klompong, S Benjakul, D Kantachote, F Shahidi
Food chemistry 102 (4), 1317-1327, 2007
Antioxidant activities of aqueous extracts of selected plants
SP Wong, LP Leong, JHW Koh
Food chemistry 99 (4), 775-783, 2006
Optimization of extraction of phenolic compounds from wheat using response surface methodology
C Liyana-Pathirana, F Shahidi
Food chemistry 93 (1), 47-56, 2005
The fruit of the date palm: its possible use as the best food for the future?
W Al-Shahib, RJ Marshall
International journal of food sciences and nutrition 54 (4), 247-259, 2003
Production and characteristics of protein hydrolysates from capelin (Mallotus villosus)
F Shahidi, XQ Han, J Synowiecki
Food chemistry 53 (3), 285-293, 1995
Biochemistry of foods
NAM Eskin, F Shahidi
Academic Press, 2012
Antioxidants in food and food antioxidants
F Shahidi
Food/nahrung 44 (3), 158-163, 2000
Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod
YJ Jeon, JYVA Kamil, F Shahidi
Journal of agricultural and food chemistry 50 (18), 5167-5178, 2002
Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products: Processing Technologies
F Shahidi
John Wiley & Sons, 2005
Isolation and characterization of antioxidative peptides from gelatin hydrolysate of Alaska pollack skin
SK Kim, YT Kim, HG Byun, KS Nam, DS Joo, F Shahidi
Journal of agricultural and food chemistry 49 (4), 1984-1989, 2001
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