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科研机构
江苏大学 [7]
内容类型
期刊论文 [7]
发表日期
2018 [5]
2017 [2]
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Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice
期刊论文
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2018, 卷号: 21, 期号: 1, 页码: 228-243
作者:
Kwaw, Emmanuel[1]
;
Ma, Yongkun[2]
;
Tchabo, William[3]
;
Apaliya, Maurice Tibiru[4]
;
Sackey, Augustina Sackle[5]
收藏
  |  
浏览/下载:9/0
  |  
提交时间:2019/12/24
Fermentation
Influence
Lactic acid bacteria
Mulberry
Pasteurization
Pulsed light
Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice
期刊论文
LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 卷号: 92, 页码: 61-66
作者:
Kwaw, Emmanuel[1]
;
Ma, Yongkun[2]
;
Tchabo, William[3]
;
Apaliya, Maurice Tibiru[4]
;
Sackey, Augustina Sackle[5]
收藏
  |  
浏览/下载:6/0
  |  
提交时间:2019/12/24
Mulberry
Pulsed light
Ultrasonication
Beverage
Antiradical activity
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
期刊论文
FOOD CHEMISTRY, 2018, 卷号: 250, 页码: 148-154
作者:
Kwaw, Emmanuel[1]
;
Ma, Yongkun[2]
收藏
  |  
浏览/下载:4/0
  |  
提交时间:2019/12/24
Mulberry juice
Lactic acid bacteria
Fermentation
Health property
Effect of storage on quality attributes of lactic-acid-fermented mulberry juice subjected to combined pulsed light and ultrasonic pasteurization treatment
期刊论文
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2018, 卷号: 12, 期号: 3, 页码: 1763-1771
作者:
Kwaw, Emmanuel[1]
;
Tchabo, William[2]
;
Ma, Yongkun[3]
;
Apaliya, Maurice Tibiru[4]
;
Sackey, Augustina Sackle[5]
收藏
  |  
浏览/下载:3/0
  |  
提交时间:2019/12/24
Mulberry juice
Shelflife
Polyphenol
Antioxidant activity
Non-thermal pasteurization
Chromatic parameter
Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice
期刊论文
FOOD BIOSCIENCE, 2018, 卷号: 24, 页码: 17-25
作者:
Kwaw, Emmanuel[1]
;
Ma, Yongkun[2]
;
Tchabo, William[3]
;
Sackey, Augustina Sackle[4]
;
Apaliya, Maurice Tibiru[5]
收藏
  |  
浏览/下载:6/0
  |  
提交时间:2019/12/24
Morus nigra
Anthocyanins
Sonication
Lactic acid bacteria
Application of D-optimal design for optimizing Parkia biglobosa flour-based cookie
期刊论文
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2017, 卷号: 11, 期号: 4, 页码: 1569-1577
作者:
Kwaw, Emmanuel[1]
;
Apaliya, Maurice Tibiru[2]
;
Sackey, Augustina Sackle[3]
;
Tchabo, William[4]
;
Mahunu, Gustav K.[5]
收藏
  |  
浏览/下载:2/0
  |  
提交时间:2019/12/24
Wheat flour
Parkia biglobosa flour
Margarine
D-optimal
Optimization
Utilization of composite flours as breading agents for deep frying of chicken breast
期刊论文
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2017, 卷号: 11, 期号: 3, 页码: 1523-1530
作者:
Kwaw, Emmanuel[1]
;
Sackey, Augustina Sackle[2]
;
Apaliya, Maurice Tibiru[3]
;
Tchabo, William[4]
收藏
  |  
浏览/下载:8/0
  |  
提交时间:2019/12/24
Chicken breast
Composite flour
Cereal
Sensory attribute
Proximate composition
Gelatinization
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