Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Nazlin Howell"'
Publikováno v:
Journal of Experimental Biology and Agricultural Sciences. 9:206-213
Nowadays food industries were concentrating on substituting the use of synthetic natural “green” antioxidants. Therefore, the present study focused on lipid oxidations in dried salmon (Salmo salar) with and without natural antioxidants (garlic po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24177fc20aa2ada3a73fa3d0a32ffbc9
https://doi.org/10.18006/2021.9(2).206.213
https://doi.org/10.18006/2021.9(2).206.213
Autor:
Kamal Alhammad, Nazlin Howell
Publikováno v:
Journal of Experimental Biology and Agricultural Sciences. 6:677-683
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::266cbc49f61f16299aab5ed15b12fb6c
https://doi.org/10.18006/2018.6(4).677.683
https://doi.org/10.18006/2018.6(4).677.683
Autor:
Maryam Haifeng Gao Amin, Frans van den Berg, Jean-Marie Bonny, Rasmus Bro, Francesco Capozzi, Jens Duus, Eva Falch, Antonio Gilberto Ferreira, Thierry Gostan, Brian Hills, Nazlin Howell, Penny Hubbard, Jerzy Jaroszewski, Lennart Kenne, Cherl-Ho Lee, Gerard Martin, Ales Mohoric, Nikolaus Nestle, Daniel Pusiol, Serge Rezzi, Edmund T Rolls, Sharifudin M D Shaarani, Geir Humborstad Sorland, Elena Trezza, E Emil Veliyulin, Robert A Wind, Manfred Spraul
The scope of applications of magnetic resonance to food science continues to expand. Recently, the focus has turned to the way in which the interpretation and quantification of magnetic resonance data of complex food systems increasingly requires the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27dbb66d055b2195cd261f564e72ca21
https://doi.org/10.1039/9781847551276
https://doi.org/10.1039/9781847551276
Publikováno v:
European Food Research & Technology; Feb2008, Vol. 226 Issue 4, p833-841, 9p
Publikováno v:
Journal of the Science of Food & Agriculture; Dec2003, Vol. 83 Issue 15, p1600-1606, 7p