Related content

Influence of α-dicarbonyl compounds to the molecular weight distribution of melanoidins in sucrose solutions: part 1

By Fiedler Thorsten   Moritz Thomas   Kroh Lothar  

European Food Research and Technology A, Vol. 223, Iss. 6, 2006-10 ,pp. : 837-842

Springer Publishing Company

Access to resources Recommend Favorite

Neural network meta-model of fibrous materials based on discrete-event simulation. Part 2: neural network meta-model

By Cherkassky Arkady  

Journal of the Textile Institute, Vol. 102, Iss. 6, 2011-06 ,pp. : 475-482

Taylor & Francis Ltd

Access to resources Recommend Favorite

Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 2. Description of Outbreaks by Size, Severity, and Settings

By Todd Ewen C. D.   Greig Judy D.   Bartleson Charles A.   Michaels Barry S.  

Journal of Food Protection, Vol. 70, Iss. 8, 2007-08 ,pp. : 1975-1993

International Association for Food Protection

Access to resources Recommend Favorite

Peroxyl radical scavenging activity of melanoidins in aqueous systems

By Morales Francisco   Jiménez-Pérez Salvio  

European Food Research and Technology A, Vol. 218, Iss. 6, 2004-05 ,pp. : 515-520

Springer Publishing Company

Access to resources Recommend Favorite

Fibril Formation of Bovine α-Lactalbumin Is Inhibited by Glutathione

By Wang Steven  

Food Biophysics, Vol. 6, Iss. 1, 2011-03 ,pp. : 138-151

Springer Publishing Company

Access to resources Recommend Favorite