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Chemical and physical properties of meat from Dezhou black donkey
Wang, Changfa, Lv, Mengqing, Liu, Yongxiang, Chai, Wenqiong, Wei, Qingxin, Fan, Dongmei, Wang, Yonghui, Zhu, Mingxia, Li, Mengmeng, Zhang, Demin, Jiang, Xiaojing
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2022)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2022)
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Journal Article
Date Palm Fruits as a Potential Source of Functional Dietary Fiber: A Review
Jiménez-Araujo, Ana, Sindic, Marianne, Mrabet, Abdessalem, Rodríguez-Gutiérrez, Guillermo, Hammadi, Hamza
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2019)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (2019)
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Journal Article
Web Resource
Parameters of Texture Profile Analysis
KOHYAMA, Kaoru, KUMAGAI, Hitoshi, BOURNE, Malcolm C., NISHINARI, Katsuyoshi, FUNAMI, Takahiro
Published in Food Science and Technology Research (2013)
Published in Food Science and Technology Research (2013)
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Journal Article
Attachment of Salmonella Typhimurium and survival on post-harvest produce and seed
Ocen M. OLANYA, S. MUKHOPADHYAY, D. O. UKUKU, B. A. NIEMIRA, J. UKNALIS
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.07.2024)
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Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.07.2024)
Journal Article
Detection and identification of foreign bodies in conditioned steak based on ultrasound imaging
Niu, Zeng, Zou, Xiaobo, Zuo, Min, Li, Chen, Wang, Tianzhen, Sun, Zongbao
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
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Journal Article
Prediction of food texture changes using force data in simulations of repetitive chewing
Nakamoto, Hiroyuki, Aoki, Takahiro, Kobayashi, Futoshi
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.01.2024)
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Journal Article
Galactan induces macrophage M0 to M1 conversion to combat colon cancer
Wang, Xue, Meng, Yue, Yang, Guang, Zhou, Yifa, Ren, Ai, Song, Chengcheng, Qu, Yunhe, Mayo, Kevin H.
Published in Food Science and Technology Research (2024)
Published in Food Science and Technology Research (2024)
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Journal Article
Advantages and challenges of sous vide cooking
Mo, HaiZhen, Cui, ZhenKun, Zhang, Hao, Manoli, Tatiana, Yan, Han, Bi, JiCai
Published in Food Science and Technology Research (2021)
Published in Food Science and Technology Research (2021)
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Journal Article
Egg-koji enhances the richness and umami taste of whole egg
Takuro NAKAGAWA, Tetsuya MIYAMOTO, Kenshi WATANABE, Shouhei MIKI, Hiroyuki SHIDARA, Hideyuki YAMASHITA, Tsunehiro AKI
Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.05.2024)
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Published in FOOD SCIENCE AND TECHNOLOGY RESEARCH (01.05.2024)
Journal Article