Organization name
FOOD SCIENCE & TECHNOLOGY


Results 1-20 of 257 (Search time: 0.003 seconds).

Issue DateTitleAuthor(s)
1Jul-2013Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiaeLee, P.-R.; Kho, S.H.C.; Yu, B.; Curran, P.; Liu, S.-Q. 
21-Jan-2022Xylitol and maltitol improve the rheological property of kappa-carrageenanHuang, M; Mao, Y; Mao, Y; Yang, H. 
3Oct-2013Water Adsorption and Glass Transition of Spray-Dried Soy Sauce Powders Using Maltodextrins as CarrierWang, W.; Zhou, W. 
4Aug-2012Volatile sulphur compounds and pathways of L-methionine catabolism in Williopsis yeastsTan, A.W.J.; Lee, P.-R.; Seow, Y.-X.; Ong, P.K.C.; Liu, S.-Q. 
52015Visualizing gaseous nitrogen dioxide by ratiometric fluorescence of carbon nanodots-quantum dots hybridYan, Yehan; Sun, Jian; Zhang, Kui; Zhu, Houjuan; Yu, Huan; Sun, Mingtai; Huang, Dejian ; Wang, Suhua
62008Viper metalloproteinase (Agkistrodon halys Pallas) with antimicrobial activity against multi-drug resistant human pathogensSamy, R.P. ; Gopalakrishnakone, P. ; Chow, V.T.K. ; Ho, B. 
720-Jul-2021VALORISATION OF PORK TRIMMINGS BY ENZYMATIC HYDROLYSIS, FERMENTATION AND THERMAL TREATMENTLI XINZHI
8Dec-2011Using naturally brewed soy sauce to reduce salt in selected foodsGoh, F.X.W.; Itohiya, Y.; Shimojo, R.; Sato, T.; Hasegawa, K.; Leong, L.P. 
92019Use of Wine and Dairy Yeasts as Single Starter Cultures for Flavor Compound Modification in Fish Sauce FermentationGao, P.; Xia, W.; Li, X.; Liu, S. 
1019-Feb-2010Unexpected reactivity of o-nitrosophenol with RCH2Br: C-H bond cleavage and annulation to benzoxazoles and benzoxazines (R = Alkynyl)Yao, W. ; Huang, D. 
11Nov-2003Two-dimensional CFD modelling and simulation of an industrial continuous bread baking ovenTherdthai, N.; Zhou, W. ; Adamczak, T.
121993Two forms of Factor C from the amoebocytes of Carcinoscorpius rotundicauda: Purification and characterisationDing, J.L. ; Navas, III M.A.A.; Ho, B. 
13Dec-2004Three-dimensional CFD modelling and simulation of the temperature profiles and airflow patterns during a continuous industrial baking processTherdthai, N.; Zhou, W. ; Adamczak, T.
142008Thioredoxin-like 6 protects retinal cell line from photooxidative damage by upregulating NF-κB activityWang, X.W.; Sun, M.; Ding, J.L. ; Tan, B.Z.; Ho, B. 
152008The Sushi peptides: Structural characterization and mode of action against Gram-negative bacteriaDing, J.L. ; Ho, B. ; Li, P.
16Oct-2003The millimeter- and submillimeter-wave spectrum of the trans-trans conformer of diethyl ether (C2H5OC2H 5)Medvedev, I.; Winnewisser, M.; De Lucia, F.C.; Herbst, E.; Yi, E. ; Leong, L.P. ; Bettens, R.P.A. ; BiałKowska-Jaworska, E.; Desyatnyk, O.; Pszczółkowski, L.; Kisiel, Z.
172008The Macromolecular Assembly of Pathogen-Recognition Receptors is Impelled by Serine Proteases, via Their Complement Control Protein ModulesLe, Saux A. ; Koh, J.J.Y.; Low, D.H.P.; Leong, G.E.-L.; Ding, J.L. ; Ng, P.M.L.; Ho, B. 
1815-Dec-2021THE IMPACT OF PROTEIN AND AMINO ACIDS ON SLEEP QUALITYCLARINDA NATARIA SUTANTO
198-Dec-2010The effects of fungal stress on the antioxidant contents of black soybeans under germinationFeng, S.; Song, L.; Lee, Y.K.; Huang, D. 
2023-Mar-2005The chemistry behind antioxidant capacity assaysHuang, D. ; Boxin, O.U.; Prior, R.L.