Мобильная версия

Доступно журналов:

3 288

Доступно статей:

3 891 637

 
Расширенный поиск

по журналам "C R C Critical Reviews in Food Science and Nutrition"

Отсортировать по: Порядок: Результаты:

  • A review of basic concepts in rice‐drying research
    Mossman, Albert P.; Miller, George E.; Mossman, Albert P.; Chemist, Cereals Research Unit, Western Regional Research Center, U.S. Department of Agriculture; Miller, George E.; Experimental Station Associate, Department of Agricultural Engineering, University of California (Taylor & Francis Group, 1986)
  • A symposium on protein synthesis, degradation, and turnover as related to food protein production
    Неизвестный автор (Taylor & Francis Group, 1982)
  • Acknowledgments
    Неизвестный автор (Taylor & Francis Group, 1985)
  • Activated oxygen species and oxidation of food constituents
    Korycka‐Dahl, Malgorzata B.; Richardson, Thomas; Foote, Christopher S.; Korycka‐Dahl, Malgorzata B.; Research Associate, Department of Food Science, University of Wisconsin; Richardson, Thomas; Professor of Food Chemistry, Department of Food Science, University of Wisconsin; Foote, Christopher S.; Professor of Chemistry, Department of Chemistry, University of California (Taylor & Francis Group, 1978)
  • Age, species, breed, sex, and nutrition effect on hide collagen
    Henrickson, Robert L.; Ranganayaki, M. D.; Asghar, Ali; Bailey, David G.; Henrickson, Robert L.; Professor of Animal Science, Oklahoma State University; Ranganayaki, M. D.; Scientist, By Products Institute Laboratory, Central Leather Research; Asghar, Ali; Department of Animal Science, Faculty of Agriculture, Hokkaido University; Bailey, David G.; Supervisory Research Chemist, Agricultural Research Service, United States Department of Agriculture, Eastern Regional Center (Taylor & Francis Group, 1984)
  • Amines in foods
    Maga, Joseph A.; Katz, Ira; Maga, Joseph A.; Associate Professor, Department of Food Science and Nutrition, Colorado State University; Katz, Ira; Director, Organoleptic Research, International Flavors and Fragrances (Taylor & Francis Group, 1978)
  • Anthocyanins in foods
    Shrikhande, A. J.; Francis, F. J.; Shrikhande, A. J.; Scientific Officer, Biochemistry and Food Technology Division, Bhabha Atomic Research Centre; Francis, F. J.; Professor and Department Head, Department of Food Science and Nutrition, University of Massachusetts (Taylor & Francis Group, 1976)
  • Application of near infrared spectrophotometry to the nondestructive analysis of foods: A review of experimental results
    Polesello, Andrea; Giangiacomo, Roberto; Dull, Gerald G.; Polesello, Andrea; Director of the Biochemistry Section, Istituto Sperimentale per la Valorizzazione Tecnologica dei Prodotti Agricoli; Giangiacomo, Roberto; Official Scientist, Instituto Sperimentale per la Valorizzazione Tectologica dei Prodotti Agricoli; Dull, Gerald G.; Research Leader, Russell Research Center (Taylor & Francis Group, 1983)
  • Bananas — physiology and biochemistry of storage and ripening for optimum quality
    Marriott, J.; Palmer, James K.; Marriott, J.; Fruit, Vegetables, and Root Crops Section, Tropical Products Institute; Palmer, James K.; Associate Professor, Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Taylor & Francis Group, 1980)
  • Biochemistry and technology of chickpea (Cicer arietinum L.) seeds
    Chavan, J. K.; Kadam, S. S.; Salunkhe, D. K.; Beuchat, Larry R.; Chavan, J. K.; Associate Professor, Department of Biochemistry, Mahatma Phule Agricultural University; Kadam, S. S.; Professor and Head, Department of Biochemistry, Mahatma Phule Agricultural University; Salunkhe, D. K.; Professor, Department of Nutrition and Food Science, Utah State University; Beuchat, Larry R.; Professor, Department of Food Science, University of Georgia (Taylor & Francis Group, 1987)
  • Biochemistry of black gram (phaseolus mungo L.): A review
    Reddy, N. R.; Salunkhe, D. K.; Sathe, S. K.; Kon, Samuel; Reddy, N. R.; Research Associate, Department of Food Science and Technology, Virginia Polytechnic Institute and State University; Salunkhe, D. K.; Professor, Department of Nutrition and Food Sciences, Utah State University; Sathe, S. K.; Research Associate, Department of Nutrition and Food Science Muscle Biology Group, University of Arizona; Kon, Samuel; Research Chemist, Western Regional Research Center, U.S. Department of Agriculture (Taylor & Francis Group, 1982)
  • Biochemistry of lipoxygenase in relation to food quality
    Eskin, N. A. Michael; Grossman, Shlomo; Pinsky, Alex; Whitaker, John R.; Eskin, N. A. Michael; Associate Professor, Department of Foods and Nutrition, University of Manitoba; Grossman, Shlomo; Senior Lecturer, Department of Life Sciences, Bar‐Ilan University; Pinsky, Alex; Professor, Department of Life Sciences, Bar‐IIan University; Whitaker, John R.; Professor and Biochemist, Department of Food Science and Technology, University of California (Taylor & Francis Group, 1977)
  • Biogenesis of aroma constituents of fruits and vegetables
    Salunkhe, D. K.; Do, J. Y.; Maga, Joseph A.; Salunkhe, D. K.; Professor, Department of Nutrition and Food Science, Utah State University; Do, J. Y.; Assistant Professor, Department of Nutrition and Food Science, Utah State University; Maga, Joseph A.; Associate Professor, Department of Food Science and Nutrition, Colorado State University (Taylor & Francis Group, 1976)
  • Buckwheat: Structure, composition, and utilization
    Pomeranz, Y.; Lorenz, K.; Pomeranz, Y.; Director, U.S. Department of Agriculture, Agricultural Research Service, U.S. Grain Marketing Research Laboratory; Lorenz, K.; Professor, Department of Food Science and Nutrition, Colorado State University (Taylor & Francis Group, 1983)
  • Capsicum
    Maga, Joseph A.; Todd, Paul H.; Maga, Joseph A.; Associate Professor, Department of Food Science and Nutrition, Colorado State University; Todd, Paul H.; President and Chairman, Kalamazoo Spice Extraction Company, Farmers’ Chemical Company (Taylor & Francis Group, 1975)
  • Capsicum — production, technology, chemistry, and quality — part II. Processed products, standards, world production and trade
    Govindarajan, V. S.; Salzer, Uwe J.; Govindarajan, V. S.; Project Coordinator, Sensory Evaluation Discipline, Central Food Technological Research Institute; Salzer, Uwe J.; Flavor Research and Development Department, Haarmann and Reimer Corporation (Taylor & Francis Group, 1986)
  • Capsicum — Production, technology, chemistry, and quality. Part III. Chemistry of the color, aroma, and pungency stimuli
    Govindarajan, V. S.; Salzer, Uwe J.; Govindarajan, V. S.; Retired Scientist, Project Coordinator, Sensory Evaluation Discipline, Central Food Technological Research Institute; Salzer, Uwe J.; Manager, Flavor Research and Development Department, Haarmann and Reimer Corporation (Taylor & Francis Group, 1986)
  • Capsicum — Production, technology, chemistry, and quality. Part IV. Evaluation of quality
    Govindarajan, V. S.; Rajalakshmi, D.; Chand, Nagin; Salzer, Uwe J.; Govindarajan, V. S.; Project Coordinator, Sensory Evaluation Discipline, Central Food Technological Research Institute; Rajalakshmi, D.; Area Coordinator, Sensory Analysis and Consumer Acceptance, Central Food Technological Research Institute; Chand, Nagin; Scientist, Sensory Analysis and Consumer Acceptance, Central Food Technological Research Institute; Salzer, Uwe J.; Director Regulatory Affairs, Haarmann and Reimer Corporation (Taylor & Francis Group, 1987)
  • Capsicum‐production, technology, chemistry, and quality part 1: History, botany, cultivation, and primary processing
    Govindarajan, V. S.; Salzer, Uwe J.; Govindarajan, V. S.; Project Coordinator, Sensory Evaluation Discipline, Central Food Technological Research Institute; Salzer, Uwe J.; Manager, Flavor Research and Development Department, Haarmann and Reimer Corporation (Taylor & Francis Group, 1985)
  • Cardamom — production, technology, chemistry, and quality
    Govindarajan, V. S.; Narasimhan, Shanthi; Raghuveer, K. G.; Lewis, Y. S.; Stahl, William H.; Govindarajan, V. S.; Project Coordinator, Sensory Evaluation Discipline, Central Food Technological Research Institute; Narasimhan, Shanthi; Scientist, Sensory Evaluation Discipline, Central Food Technological Research Institute; Raghuveer, K. G.; Project Coordinator, Sensory Evaluation Discipline, Central Food Technological Research Institute; Lewis, Y. S.; Project Coordinator, Plantation Products, Central Food Technological Research Institute; Stahl, William H.; Director of Laboratories (retired), McCormick & Co., Inc. (Taylor & Francis Group, 1982)