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Lebensmittel-Wissenschaft + Technologie
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Elsevier
Homepage URLs
http://www.elsevier.com/wps/find/journaldescription.cws_home/622910/description#description |
http://www.idealibrary.com/ |
http://www.sciencedirect.com/science/journal/00236438 |
Example Publications
Encapsulation of chia seed oil with curcumin and investigation of release behaivour & antioxidant properties of microcapsules during in vitro digestion studies
Burcu Fırtın, Hande Yenipazar, Ayşe Saygün, Neşe Şahin-Yeşilçubuk
2020
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Lebensmittel-Wissenschaft + Technologie
doi:10.1016/j.lwt.2020.109947 pmcid:PMC7409937
In vitro evaluation of antioxidant activities of aqueous extracts from natural and cultured mycelia of Cordyceps sinensis
C.-H. Dong, Y.-J. Yao
2008
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Lebensmittel-Wissenschaft + Technologie
doi:10.1016/j.lwt.2007.05.002 pmcid:PMC7126362
Postharvest UV-C treatment increases bioactive, ester volatile compounds and a putative allergenic protein in strawberry
Joseana Severo, Isadora Rubin de Oliveira, Aline Tiecher, Fabio Clasen Chaves, Cesar Valmor Rombaldi
2015
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Lebensmittel-Wissenschaft + Technologie
doi:10.1016/j.lwt.2015.06.041
Structured lipids obtained by chemical interesterification of olive oil and palm stearin
Roberta C. da Silva, Daniela F. Soares, Maíra B. Lourenço, Fabiana A.S.M. Soares, Kelly G. da Silva, Maria Inês A. Gonçalves, Luiz A. Gioielli
2010
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Lebensmittel-Wissenschaft + Technologie
doi:10.1016/j.lwt.2009.12.010
The cross-over fermentation concept and its application in a novel food product: the dairy miso case study
Alexander Dank, Oscar van Mastrigt, Zhaoying Yang, Varun M. Dinesh, Søren K. Lillevang, Christian Weij, Eddy J. Smid
2021
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Lebensmittel-Wissenschaft + Technologie
doi:10.1016/j.lwt.2021.111041