|
Strategies Used in Production of Phenylalanine-Free Foods for PKU Management |
April |
2014 |
|
Nanomechanical characteristics of meat and its constituents postmortem: a review |
February |
2014 |
|
Role of globin moiety in the chemical structure of curing pigment |
April |
2012 |
|
A new, simple method for the production of meat-curing pigment under optimised conditions using response surface methodology |
May |
2012 |
|
Evaluation the effect of fermentation, hydrothermal treatment, soda, and salt on phytase activity and phytate content of three iranian wheat cultivars |
December |
2011 |
|
ارزیابی تطبیقی تولیدات علمی حوزه علوم و فناوري مواد غذایی ایران با کشورهاي ایرلند،ترکیه، مصر، آرژانتین و مالزي در پایگاه اطلاعاتی Web of Science طی سال های 1990-2010 |
April |
2011 |
|
Acrylamide in foods: chemistry and analysis, a review |
November |
2011 |
|
Camel cocktail sausage and its physicochemical and sensory quality |
March |
2010 |
|
Comparison of fresh beef and camel meat proteolysis during cold storage |
April |
2008 |
|
Solid-State Protein–Carbohydrate Interactions and Their Application in the Food Industry. |
August |
1393 |
