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Metabolism of the soy [Glycine max] isoflavones daidzein and genistein by fungi used in the preparation of various fermented soybean foods
Metabolism of the soy [Glycine max] isoflavones daidzein and genistein by fungi used in the preparation of various fermented soybean foods
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Metabolism of the soy [Glycine max] isoflavones daidzein and genistein by fungi used in the preparation of various fermented soybean foods

Chang, T.S.(National Univ. of Tainan (Taiwan)) ; Ding, H.Y ; Tai, S.S.K ; Wu, C.Y

Bioscience, biotechnology, and biochemistry, 2007-05, Vol.71 (5), p.1330-1333 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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2
Effects of a high-pressure treatment on bovine gamma globulin and its reduction in allergenicity
Effects of a high-pressure treatment on bovine gamma globulin and its reduction in allergenicity
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Effects of a high-pressure treatment on bovine gamma globulin and its reduction in allergenicity

Yamamoto, S., Niigata Univ. (Japan) ; Mikami, N ; Matsuno, M ; Hara, T ; Odani, S ; Suzuki, A ; Nishiumi, T

Bioscience, biotechnology, and biochemistry, 2010, Vol.74 (3), p.525-530 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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3
Analysis of Flavor Volatiles Using Headspace Solid-Phase Microextraction
Analysis of Flavor Volatiles Using Headspace Solid-Phase Microextraction
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Analysis of Flavor Volatiles Using Headspace Solid-Phase Microextraction

Steffen, Alexandra ; Pawliszyn, Janusz

Journal of agricultural and food chemistry, 1996-08, Vol.44 (8), p.2187-2193 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
Solid-Phase Microextraction for Flavor Analysis
Solid-Phase Microextraction for Flavor Analysis
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Solid-Phase Microextraction for Flavor Analysis

Yang, Xiaogen ; Peppard, Terry

Journal of agricultural and food chemistry, 1994-09, Vol.42 (9), p.1925-1930 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety
Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety
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Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety

Slade, L. (Nabisco Brands, Inc., East Hanover, NJ) ; Levine, H

Critical reviews in food science and nutrition, 1991-01, Vol.30 (2/3), p.115-360 [Periódico revisado por pares]

Colchester: Taylor & Francis Group

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6
Ansaetherone, a new radical scavenger from Streptomyces sp
Ansaetherone, a new radical scavenger from Streptomyces sp
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Ansaetherone, a new radical scavenger from Streptomyces sp

Komoda, T.(Miyagi Univ., Sendai (Japan). School of Food, Agricultural and Environmental Sciences) ; Akasaka, K ; Hirota, A

Bioscience, biotechnology, and biochemistry, 2008-09, Vol.72 (9), p.2392-2397 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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7
Minor constituents of vegetable oils during industrial processing
Minor constituents of vegetable oils during industrial processing
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Minor constituents of vegetable oils during industrial processing

FERRARI, R. A ; SCHULTE, E ; ESTEVES, W ; BRÜHL, L ; MUKHERJEE, K. D

Journal of the American Oil Chemists' Society, 1996-05, Vol.73 (5), p.587-592 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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8
An integrated approach to the development of reduced-fat food emulsions
An integrated approach to the development of reduced-fat food emulsions
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An integrated approach to the development of reduced-fat food emulsions

McClements, D.J. (University of Massachusetts, Amherst, MA.) ; Demetriades, K

Critical reviews in food science and nutrition, 1998-08, Vol.38 (6), p.511-536 [Periódico revisado por pares]

Colchester: TAYLOR & FRANCIS

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9
Relationship between protein composition and coagulation reactivity, particulate formation, and incorporation of lipids in soymilk
Relationship between protein composition and coagulation reactivity, particulate formation, and incorporation of lipids in soymilk
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Relationship between protein composition and coagulation reactivity, particulate formation, and incorporation of lipids in soymilk

Toda, K.(National Inst. of Crop Science, Tsukuba, Ibaraki (Japan)) ; Yagasaki, K ; Takahashi, K

Bioscience, biotechnology, and biochemistry, 2008-11, Vol.72 (11), p.2824-2830 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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10
Physicochemical and Bread-Making Properties of Low Molecular Weight Wheat-Derived Arabinoxylans
Physicochemical and Bread-Making Properties of Low Molecular Weight Wheat-Derived Arabinoxylans
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Physicochemical and Bread-Making Properties of Low Molecular Weight Wheat-Derived Arabinoxylans

Courtin, C. M ; Delcour, J. A

Journal of agricultural and food chemistry, 1998-10, Vol.46 (10), p.4066-4073 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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