Effect of heat preconditioning on the uptake and permeability of R123 in brain microvessel endothelial cells during mild heat treatment. Read more about Effect of heat preconditioning on the uptake and permeability of R123 in brain microvessel endothelial cells during mild heat treatment.
Glycinebetaine enhances the tolerance of tomato plants to high temperature during germination of seeds and growth of seedlings. Read more about Glycinebetaine enhances the tolerance of tomato plants to high temperature during germination of seeds and growth of seedlings.
Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets. Read more about Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.
Investigation of the mechanisms of using metal complexation and cellulose nanofiber/sodium alginate layer-by-layer coating for retaining anthocyanin pigments in thermally processed blueberries in aqueous media. Read more about Investigation of the mechanisms of using metal complexation and cellulose nanofiber/sodium alginate layer-by-layer coating for retaining anthocyanin pigments in thermally processed blueberries in aqueous media.
Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments. Read more about Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.
Recovery and characterization of sardine oil extracted by pH adjustment. Read more about Recovery and characterization of sardine oil extracted by pH adjustment.
Cellulose-based chromatography for cellooligosaccharide production. Read more about Cellulose-based chromatography for cellooligosaccharide production.
A decision-making tool to determine economic feasibility and break-even prices for artisan cheese operations. Read more about A decision-making tool to determine economic feasibility and break-even prices for artisan cheese operations.
Thermal denaturation of tilapia myosin and its subunits as affected by constantly increasing temperature. Read more about Thermal denaturation of tilapia myosin and its subunits as affected by constantly increasing temperature.
Rheological and biochemical characterization of salmon myosin as affected by constant heating rate. Read more about Rheological and biochemical characterization of salmon myosin as affected by constant heating rate.
