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MeSH Review

Food Technology

 
 
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High impact information on Food Technology

 

Associations of Food Technology with chemical compounds

References

  1. Food technology of the antioxidant nutrients. Johnson, L.E. Critical reviews in food science and nutrition. (1995) [Pubmed]
  2. Molecular taxonomy and phylogenetic position of lactic acid bacteria. Stackebrandt, E., Teuber, M. Biochimie (1988) [Pubmed]
  3. Carotenoid pigments in Rosa mosqueta hips, an alternative carotenoid source for foods. Hornero-Méndez, D., Mínguez-Mosquera, M.I. J. Agric. Food Chem. (2000) [Pubmed]
  4. Effect of dehulling of rapeseed on feed value and nutrient digestibility of rape products in pigs. Kracht, W., Dänicke, S., Kluge, H., Keller, K., Matzke, W., Hennig, U., Schumann, W. Archives of animal nutrition. (2004) [Pubmed]
  5. Color stability of denture base acrylic resins in three food colorants. Hersek, N., Canay, S., Uzun, G., Yildiz, F. The Journal of prosthetic dentistry. (1999) [Pubmed]
  6. Determination of oxalate in urine using oxalate oxidase: comparison with oxalate decarboxylase. Kohlbecker, G., Richter, L., Butz, M. J. Clin. Chem. Clin. Biochem. (1979) [Pubmed]
  7. Isolation and characterization of mutants from levan-producing Zymomonas mobilis. Ananthalakshmy, V.K., Gunasekaran, P. J. Biosci. Bioeng. (1999) [Pubmed]
  8. Antioxidant function of L-ascorbic acid in food technology. Bauernfeind, J.C. International journal for vitamin and nutrition research. Supplement = Internationale Zeitschrift für Vitamin- und Ernährungsforschung. Supplement. (1985) [Pubmed]
 
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