Results 141 to 150 of about 62,593,597 (189)

Ohmic Heating Application on Pork Burger Processing. [PDF]

J Food Sci
Balthazar CF, Guimaraes JT, Cavalcanti RN, Mascarenhas AG, Pereira TRC, Raices RSL, Freitas MQ, Esmerino EA, Cruz AG, Mano SB, Mársico ET.   +10 more
europepmc   +1 more source

Food-Derived Umami Peptides: Linking Candidate Discovery, Experimental Validation, and Food Applications. [PDF]

Foods
Zhou C, Sun Y, Zhu L, Jiang L.
europepmc   +1 more source

Perceptual and sensorimotor adaptations to hypogravity: implications for manual task performance and verticality perception. [PDF]

Front Psychol
Maillard T, Bresciani JP.
europepmc   +1 more source

A New Phototherapy Regimen Coupled with Oral Vitamin D Supplementation, for the Long-Term Control of Atopic Dermatitis: A French Multicenter, Randomized, Crossover, Pragmatic Trial. [PDF]

Dermatol Ther (Heidelb)
Droitcourt C, Barbarot S, Visseiche V, Maruani A, Dinulescu M, Darrieux L, Misery L, Brenaut E, Soria A, Vermersch A, Maillard H, Seneschal J, Taieb A, Chabbert C, Adamski H, Dupuy A, Oger E.   +16 more
europepmc   +1 more source

Study on the formation mechanism of color and flavor during the processing of Polygonatum cyrtonema Hua (PCH). [PDF]

PLoS One
Wang Z, Xie J, Sun M, Liu A, Zhou L, Yuan Y, Cai L, Xu R, Song R.   +8 more
europepmc   +1 more source

Comparative analysis of fluorescent nanoparticles in beers using size-exclusion HPLC and Brix-normalized fluorescence spectroscopy. [PDF]

Front Nutr
Semsey D, Nguyen DHH, Törős G, Győri R, Béni Á, Prokisch J.   +5 more
europepmc   +1 more source

Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods. [PDF]

Food Sci Nutr
Matondo JD, Issa-Zacharia A.
europepmc   +1 more source

Evaluation of nutritive value of heat pretreated and enzyme pre-digested whole stillage for broiler chickens. [PDF]

Poult Sci
Rajaei-Sharifabadi H, Seradj AR, Lashkari S, Woyengo TA.   +3 more
europepmc   +1 more source

Ozonized Water-Mediated Maillard Reaction of Fructose-Glycine: Characterization and Antioxidant Properties. [PDF]

Foods
Panpipat W, Khaochamnan N, Thongkhaow S, Anantawat V, Saelee N, Castro-Muñoz R, Chaijan M.   +6 more
europepmc   +1 more source

Processing-Dependent Acrylamide Formation in French Fries: Optimisation of QuEChERS-Based Extraction and HPLC-PDA Determination. [PDF]

Molecules
Yussuf NH, Odabas E, Afacan FO, Kabak B.
europepmc   +1 more source