Mostrando 1 - 7 Resultados de 7 Para Buscar 'Elsevier Applied Science On Behalf Of The Canadian Institute Of Food Science And Technology', tiempo de consulta: 1.36s Limitar resultados
  1. 1
    “…Elsevier Applied Science On Behalf Of The Canadian Institute Of Food Science And Technology…”
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    Entrapment of a volatile lipophilic aroma compound (d-limonene) in spray dried water-washed oil bodies naturally derived from sunflower seeds (Helianthus annus)()
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    “…Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science…”
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    Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging
  3. 3
    “…Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science…”
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    Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS
  4. 4
    “…Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science…”
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    Chlorogenic and phenolic acids are only very weak inhibitors of human salivary α-amylase and rat intestinal maltase activities
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    “…Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science…”
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    Impact of capsaicin on aroma release: in vitro and in vivo analysis
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    “…Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science…”
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    Dynamics of Salmonella inoculated during rearing of black soldier fly larvae (Hermetia illucens)
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    “…Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science…”
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    Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules
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