Results 131 to 140 of about 315 (141)

Antimicrobial and antioxidant activity of liquid smoke and its potential application to bacon

Innovative Food Science and Emerging Technologies, 2016
Bruna Maria Saorin Puton, Rogerio Luis Cansian, Rogerio Marcos Dallago   +2 more
exaly  

A study of the aroma of fried bacon and fried pork loin

Journal of the Science of Food and Agriculture, 2004
Ana I Carrapiso
exaly  

Bacon: An Effective way to Detect Outliers in Multivariate Data Using Stata (and Mata)

The Stata Journal, 2010
Sylvain Weber
exaly  

Toward understanding 17th century English culture: A structural topic model of Francis Bacon's ideas

Journal of Comparative Economics, 2019
Peter Grajzl
exaly  

Effect of Flavourzyme on proteolysis, antioxidant activity and sensory qualities of Cantonese bacon

Food Chemistry, 2017
Siyu Zhang, Yan Qiao, Lujuan Xing
exaly  

Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics

Meat Science, 2018
Erick Saldaña, Raúl Siche, Marcio Aurelio De Almeida   +2 more
exaly  

Impact of different pan-frying conditions on the formation of heterocyclic aromatic amines and sensory quality in fried bacon

Food Chemistry, 2015
Monika Gibis, Jochen Weis
exaly  

Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon

Food Chemistry, 2014
Yechuan Huang, Hongjun Li, Tian Huang
exaly  

Identification of dynamic changes in volatile compounds and metabolites during the smoking process of Zhenba bacon by GC-IMS combined metabolomics

Food Research International
Shuai Han
exaly  

Back propagation artificial neural network (BP-ANN) for prediction of the quality of gamma-irradiated smoked bacon

Food Chemistry
Yue Huang, Xiaofang Zeng, Hao Dong
exaly