The stabilization of white wines by adsorption of phenolic compounds on chitin and chitosan

By Spagna G.   Pifferi P.G.   Rangoni C.   Mattivi F.   Nicolini G.   Palmonari R.  

Food Research International, Vol. 29, Iss. 3, 1996-04 ,pp. : 241-248

Elsevier

Access to resources Recommend Favorite

Potential technological interest of a Mucor strain to be used in dry fermented sausage production

By Selgas M.D.   Trigueros G.   Casas C.   Ordonez J.A.   Garcia M.L.  

Food Research International, Vol. 28, Iss. 1, 1995-01 ,pp. : 77-82

Elsevier

Access to resources Recommend Favorite

Fragmentation of chitosan by microfluidization process

By Kasaai M.R.   Charlet G.   Paquin P.   Arul J.  

Innovative Food Science and Emerging Technologies, Vol. 4, Iss. 4, 2003-12 ,pp. : 403-413

Elsevier

Access to resources Recommend Favorite

Chemical evaluation of some lesser known edible mushroom mycelia produced in submerged culture from soy milk waste

By Cheung P.C.-K.  

Food Chemistry, Vol. 60, Iss. 1, 1997-09 ,pp. : 61-65

Elsevier

Access to resources Recommend Favorite

Non-volatile taste components of Agaricus blazei, Antrodia camphorata and Cordyceps militaris mycelia

By Chang H.-L.   Chao G.-R.   Chen C.-C.   Mau J.-L.  

Food Chemistry, Vol. 74, Iss. 2, 2001-08 ,pp. : 203-207

Elsevier

Access to resources Recommend Favorite