Dynamic Changes in the Sensory Properties, Composition and Antioxidant Activity of Sesame Residues and Oil During the Preparation of Sesame Oil by Aqueous Extraction
Author:
Publisher
Elsevier BV
Reference43 articles.
1. Model Studies on the Pattern of Volatiles Generated in Mixtures of Amino Acids, Lipid-Oxidation-Derived Aldehydes, and Glucose;A Adams;Journal of Agricultural and Food Chemistry,2011
2. Evaluation of Chemical Properties, Amino Acid Contents and Fatty Acid Compositions of Sesame Seed Provided from Different Locations;I A M Ahmed;Journal of Oleo Science,2020
3. Application of oil-in-water nanoemulsions based on grape and cinnamon essential oils for shelf -life extension of chilled flathead mullet fillets;A Ameur;Journal of the Science of Food and Agriculture,2021
4. Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting;E Berk;Journal of Agricultural and Food Chemistry,2019
5. Wheat germ oil nanoemulsion for oil stability of the cooked fish fillets stored at 4 �C;Z Ceylan;Journal of Food Science and Technology,2019
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3