 ที่มา:Food Chemistryหัวเรื่อง:Cocoa protein crosslinking using Maillard chemistry |
ที่มา:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYหัวเรื่อง:Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by a nonionic surfactant |
ที่มา:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYหัวเรื่อง:Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface |
ที่มา:J. Agricultural and Food Chemistryหัวเรื่อง:Optimizing time and temperature of enzymatic conversion of isoflavone glucosides to aglycones in soy germ flour. |
ที่มา:Food Chemistryหัวเรื่อง:Changes in Protein Compositions and Their Effects on Physical Changes of Shrimp During Boiling in Salt Solution |
ที่มา:Journal of Agriculture and Food Chemistryหัวเรื่อง:Penetration Studies of Propoxur and Phoxim from Eggshell into Whole Egg after Experimental Exposure and Application in Henhouses. |
ที่มา:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYหัวเรื่อง:New Reagent for Trace Determination of Protein-Bound Metabolites of Nitrofurans in Shrimp Using Liquid Chromatography with Diode Array Detector |
ที่มา:Food Chemistryหัวเรื่อง:Characterization of the phytochemicals and antioxidant properties of extracts from Teaw (Cratoxylum formosum Dyer) |
ที่มา:Food Chemistryหัวเรื่อง:Autolytic activity and biochemical characteristics of endogenous proteinases in Indian anchovy (Stolephorus indicus) |
ที่มา:Food Chemistryหัวเรื่อง:Physicochemical changes in fresh-cut wax apple (Syzygium samarangenese [Blume] Merrill & L.M. Perry) during storage |
ที่มา:Food Chemistryหัวเรื่อง:Characterisation of thermostable trypsin and determination of trypsin isozymes from intestine of Nile tilapia (Oreochromis niloticus L.) |
ที่มา:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYหัวเรื่อง:Biochemical characterization of the ฮฑ-Amylase inhibitor in mungbeans and its application in inhibiting the growth of callosobruchus maculatus |
ที่มา:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYหัวเรื่อง:Comparison of leaf and fruit metabolism in two tomato (Solanum lycopersicum L.) genotypes varying in total soluble solids |
ที่มา:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYหัวเรื่อง:Isolation and Identification of Acetylenic Spiroketal Enol Ethers from Artemisia lactiflora as
Inhibitors of Superoxide Generation induced by a Tumor Promoter in Differentiated HL?60 Cells |
ที่มา:Food Chemistryหัวเรื่อง:Rheological, textural, and sensory properties of Asian noodles containing an oat cereal hydrocolloid |
ที่มา:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYหัวเรื่อง:Antioxidant properties of teaw (Cratoxylum formosum Dyer) extract in soybean oil and emulsions |
ที่มา:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYหัวเรื่อง:Aroma components of acid-hydrolyzed vegetable protein made by partial hydrolysis of rice bran protein |
ที่มา:Food Chemistryหัวเรื่อง:Non-destructive and rapid analysis of chemical compositions in Thai steamed pork sausages by near-infrared spectroscopy |
ที่มา:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYหัวเรื่อง:Water solubility of flavor compounds influences formation of flavor inclusion complexes from dispersed high amylose maize starch |
ที่มา:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRYหัวเรื่อง:Rebuttal to a Comment on New Reagent for Trace Determination of Protein-Bound Metabolites of Nitrofurans in Shrimp Using Liquid Chromatography with Diode Array Detector |