Zobrazeno 1 - 10
of 1 535
pro vyhledávání: '"ANISIDINE"'
Autor:
Jin, Shuang1,2 (AUTHOR), Ren, Yubin1,2 (AUTHOR), Cheng, Yupeng1,2 (AUTHOR), Yang, Bingyou1,2 (AUTHOR), Kuang, Haixue1,2 (AUTHOR), Fu, Yujie3 (AUTHOR), Lv, Chen1,2 (AUTHOR), Li, Huiling1,2 (AUTHOR), Liu, Rui4 (AUTHOR)
Publikováno v:
Journal of Food Processing & Preservation. 11/30/2023, p1-11. 11p.
Autor:
Menke, Jan‐Michael1 (AUTHOR), Trapp, Oliver1 (AUTHOR) oliver.trapp@cup.uni-muenchen.de
Publikováno v:
Chemistry - A European Journal. 7/2/2024, Vol. 30 Issue 37, p1-7. 7p.
ارزیابی فعالیت آنتی اکسیدانی عصاره جوانه بروکلی در پایداري اکسایشی روغن سویا در 60°C دماي تسریع شده.
Publikováno v:
Journal of Food Science & Technology (2008-8787). Jan2023, Vol. 19 Issue 131, p211-222. 12p.
Autor:
Wang, Rui, Guo, Bing‐Xin, Li, Xiao‐Yu, Peng, Jin‐Qiao, Liu, Yi‐Tong, Chang, Yun‐Long, Liu, Hua‐Min, Wei, Wen‐Xing, Wen, Xin‐Yu, Zhang, Hong‐Yu, Liu, Hong‐Wei
Publikováno v:
International Journal of Food Science & Technology; Oct2024, Vol. 59 Issue 10, p6987-6998, 12p
Publikováno v:
Journal of Food Research / Pizhūhish Hā-yi Sanāyi̒-i Ghaz̠āyī; Jun2024, Vol. 34 Issue 2, p45-60, 16p
Publikováno v:
Russian Journal of General Chemistry; Jun2024, Vol. 94 Issue 6, p1475-1486, 12p
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100553- (2024)
The content of fatty acids and the ratio of unsaturated and saturated fatty acids are essential parameters for determining the nutritional value of oils. The main objective of this study was to identify the oxidation changes of three vegetable oils (
Externí odkaz:
https://doaj.org/article/bd5c36b87b6a4170a819c5e0c538104b
Autor:
Ghorbani, Mohammad1 m.ghorbani@gau.ac.ir, Hosseini, Hamed1
Publikováno v:
Journal of Food Processing & Preservation. Dec2017, Vol. 41 Issue 6, pn/a-N.PAG. 8p.
Autor:
Mariam Hamza, Enaam Yousif
Publikováno v:
مجلة جامعة الانبار للعلوم الصرفة, Vol 17, Iss 2, Pp 154-164 (2023)
A new azo-Schiff base ligand derived from an p-anisidine moiety and its monomeric metal complexes were prepared and characterised. The titled ligand, (1-((E)-((4-methoxy phenyl) imino) methyl)-3-((E)-(4-nitrophenyl)diazenyl) naphthalen-2-ol) (HL), wa
Externí odkaz:
https://doaj.org/article/383af3567a79417cac20de52a6c94325
Publikováno v:
Journal of Food Measurement & Characterization; Jan2024, Vol. 18 Issue 1, p714-726, 13p