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chemistry/food science

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Bibliographies

44

1 The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties

2 Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process

3 Changes in physicochemical, nutritional characteristics and ATR–FTIR molecular interactions of cereal grains during germination

4 Photochemistry of f-element ions

5 A procedure for removing uranium, thorium, and potassium-40 microimpurities from a liquid organic scintillator based on linear alkylbenzene

6 Active food additive based on encapsulated yerba mate ( Ilex paraguariensis ) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)

7 Inorganic Phosphor Materials for Lighting

8 Improvement of the traditional method of ogiri production and identification of the micro-organisms associated with the fermentation process

9 Hexafluoroisopropoxides of divalent and trivalent lanthanides. Structures and luminescence properties

10 Variation in cell membrane integrity and enzyme activity of the button mushroom ( Agaricus bisporus ) during storage and transportation

11 New synthesis of trimethylsilyl esters of phosphorus(III) acids

12 Synthesis of 1,3,3,5,5-Penta[1-(2,2-dimethyl-1,3-dioxolan-4-yl)methoxy]-1-[(1 H -1,2,3-triazol-4-yl)alkoxy]cyclotriphosphazenes

13 Synthesis and NMR spectroscopy of 1,3,3,5,5-pentaalkoxy-1-chlorocyclotriphosphazenes

14 Impact of selected baking and vacuum cooling parameters on the quality of toast bread

15 Extraction of pumpkin peel extract using supercritical CO2 and subcritical water technology: Enhancing oxidative stability of canola oil

16 Physicochemical properties, oxidative stability and antioxidant capacity of clean label meat-based sauces: effects of phenolic extracts addition and cold storage

17 Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing

18 Quantification of nitrate content with FT-NIR technique in lettuce (Lactuca sativa L.) variety types: a statistical approach

19 Selection of heat treatment conditions and prevention of secondary microbial contamination of liquid sugar: practical remarks

20 The influence of muscle, ageing and thermal treatment method on the quality of cooked beef

21 Correction to: Dominant physical mechanisms governing the forced-convective cooling process of white mushrooms (Agaricus bisporus)

22 Effect of pre-treatment and drying methods on the content of minerals, B-group vitamins and tocopherols in kale (Brassica oleracea L. var. acephala) leaves

23 Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars

24 Dominant physical mechanisms governing the forced-convective cooling process of white mushrooms (Agaricus bisporus)

25 Extraction of pumpkin peel extract using supercritical CO2 and subcritical water technology: Enhancing oxidative stability of canola oil - Journal of Food Science and Technology

26 Advanced fractionation process for wine-based products diversification - Journal of Food Science and Technology

27 Determination of Total Antioxidant Capacity of Rapeseed and Its By-Products by a Novel Cerium Oxide Nanoparticle-Based Spectrophotometric Method - Food Analytical Methods

28 Impact of selected baking and vacuum cooling parameters on the quality of toast bread - Journal of Food Science and Technology

29 Role of Bi3+ ions on structural, optical, photoluminescence and electrical performance of Cd0.9-xZn0.1BixS QDs - SN Applied Sciences

30 Evaluation of diosgenin content from eleven different Indian varieties of fenugreek and fenugreek leaf powder fortified bread - Journal of Food Science and Technology

31 A local positive feedback of the tropical Pacific ocean-atmosphere system on interdecadal timescales - Science Bulletin

32 The effect of cassava and wheat starches complexation with selected fatty acids on their functional properties - Journal of Food Science and Technology

33 Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review - Journal of Food Science and Technology

34 Fluorescence and UV-VIS Spectroscopy to Determine the Quality Changes of Rapeseed Oil Fortified with New Antioxidant After Storage Under Various Conditions - Food Analytical Methods

35 Effect of pre-treatment and drying methods on the content of minerals, B-group vitamins and tocopherols in kale (Brassica oleracea L. var. acephala) leaves - Journal of Food Science and Technology

36 The influence of muscle, ageing and thermal treatment method on the quality of cooked beef - Journal of Food Science and Technology

37 Effect of new antioxidants: phenolipids on quality of fried French fries and rapeseed oil - Journal of Food Science and Technology

38 Quantification of nitrate content with FT-NIR technique in lettuce (Lactuca sativa L.) variety types: a statistical approach - Journal of Food Science and Technology

39 Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods - Food Analytical Methods

40 Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars - Journal of Food Science and Technology

41 Dominant physical mechanisms governing the forced-convective cooling process of white mushrooms (Agaricus bisporus) - Journal of Food Science and Technology

42 Optimization of Ultrasound-Assisted Extraction Procedure to Determine Antioxidant Capacity of Rapeseed Cultivars - Food Analytical Methods

43 Nutrient profiles, functional compositions, and antioxidant activities of seven types of grain fermented with Sanghuangporus sanghuang fungus - Journal of Food Science and Technology

44 Chemistry in living systems - Nature Chemical Biology