相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Rapid measurement of fatty acid content during flour storage using a color-sensitive gas sensor array: Comparing the effects of swarm intelligence optimization algorithms on sensor features
Hui Jiang et al.
FOOD CHEMISTRY (2021)
The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods
Wasiu Awoyale et al.
COGENT FOOD & AGRICULTURE (2020)
Physicochemical changes in plantain during normal storage ripening
Doreen Dedo Adi et al.
SCIENTIFIC AFRICAN (2019)
Physicochemical and nutritional characteristics of banana flour during ripening
Ana Campuzano et al.
FOOD CHEMISTRY (2018)
Nutritional and bioactive potential of Myrtaceae fruits during ripening
Siluana Katia Tischer Seraglio et al.
FOOD CHEMISTRY (2018)
Quality changes in cocoyam flours during storage
Adewale Obadina et al.
FOOD SCIENCE & NUTRITION (2016)
Complementary Feeding: Review of Recommendations, Feeding Practices, and Adequacy of Homemade Complementary Food Preparations in Developing Countries - Lessons from Ethiopia
Motuma Adimasu Abeshu et al.
FRONTIERS IN NUTRITION (2016)
A UK study assessing the population prevalence of self-reported gluten sensitivity and referral characteristics to secondary care
Imran Aziz et al.
EUROPEAN JOURNAL OF GASTROENTEROLOGY & HEPATOLOGY (2014)
Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage
Yonathan Asikin et al.
FOOD CHEMISTRY (2014)
Proteomic analysis of banana fruit reveals proteins that are differentially accumulated during ripening
Tatiana Torres Toledo et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2012)
Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits
Abbas F. M. Alkarkhi et al.
FOOD CHEMISTRY (2011)
Characterization of chlorophyll degradation in banana and plantain during ripening at high temperature
Xiao-tang Yang et al.
FOOD CHEMISTRY (2009)
Effects of osmo-dehydration, blanching and semi-ripening on the viscoelastic, water activity and colorimetry properties of flour from three cultivars of plantain (Musa AAB)
Charles Tortoe et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Functional properties of protein isolates from soybeans stored under various conditions
Chun Liu et al.
FOOD CHEMISTRY (2008)
Physical properties of chia (Salvia hispanica L.) seeds
Vanesa Y. Ixtaina et al.
INDUSTRIAL CROPS AND PRODUCTS (2008)
Some properties of corn grains and their flours I: Physicochemical, functional and chapati-making properties of flours
Kawaljit Singh Sandhu et al.
FOOD CHEMISTRY (2007)
Color degradation of beans during storage
VT Karathanos et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2006)
Influence of the stage of ripeness of plantains and some cooking bananas on the sensory and physiochemical characteristics of processed products
MO Yomeni et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)
Effect of addition of ripe bananas on some physico-chemical properties of maize 'extract'
U Okezie et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2003)