| 1 |
Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties
Takahashi K, Kabashima F, Tsuchiya F
Journal of Bioscience and Bioengineering, 121(3), 274, 2016 |
| 2 |
High efficiency joint CZE determination of sugars and acids in vegetables and fruits
Cebolla-Cornejo J, Valcarcel M, Herrero-Martinez JM, Rosello S, Nuez F
Electrophoresis, 33(15), 2416, 2012 |
| 3 |
Maltodextrin/pectin microparticles by spray drying as carrier for nutraceutical extracts
Sansone F, Mencherini T, Picerno P, d'Amore M, Aquino RP, Lauro MR
Journal of Food Engineering, 105(3), 468, 2011 |
| 4 |
Water flavour improvement by membrane (RO and EDR) treatment
Devesa R, Garcia V, Matia L
Desalination, 250(1), 113, 2010 |
| 5 |
Product/process integration in food manufacture: Engineering sustained health
Norton I, Fryer P, Moore S
AIChE Journal, 52(5), 1632, 2006 |
| 6 |
Effects of rigor state and tumbling time on quality of goat hams
Dzudie T, Okubanjo A
Journal of Food Engineering, 42(2), 103, 1999 |
