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。Valorisation of food agro-industrial by-products: From the past to the present and perspectives
Ricardo Gomez-Garcia et al.
JOURNAL OF ENVIRONMENTAL MANAGEMENT (2021)
Improving the Functionality of Proso Millet Protein and Its Potential as a Functional Food Ingredient by Applying Nitrogen Fertiliser
Honglu Wang et al.
FOODS (2021)
Structure-function relationship of black cumin seeds protein isolates: Amino-acid profiling, surface characteristics, and thermal properties
Ines Trigui et al.
FOOD STRUCTURE-NETHERLANDS (2021)
Vegetables from the Cucurbitaceae family and their products: Positive effect on human health
Agata Rolnik et al.
NUTRITION (2020)
Nutritional characterization of Butternut squash (Cucurbita moschata D.): Effect of variety (Ariel vs. Pluto) and farming type (conventional vs. organic)
Jorge Armesto et al.
FOOD RESEARCH INTERNATIONAL (2020)
Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overview
Xiana Rico et al.
FOOD RESEARCH INTERNATIONAL (2020)
Engineering properties of dried ash gourd (Benincasa hispidaCogn) seeds: Mass modeling and its analysis
Sanghmitra R. Gade et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2020)
Ripe and unripe inaja (Maximilia maripa) fruit: A new high source of added value bioactive compounds
Rafaela Cristina Turola Barbi et al.
FOOD CHEMISTRY (2020)
Influence of processing on the physiochemical, functional and pasting properties of Nigerian Amaranthus viridis seed flour: a multivariate analysis approach
Babatunde Olawoye et al.
SN APPLIED SCIENCES (2020)
Phytochemical profile, nutraceutical potential and functional properties of Cucumis melo L. seeds
Sana Mallek-Ayadi et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Effect of roasting treatment on the chemical composition of sesame oil
Junmin Ji et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Gurum (Citrullus lanatus var. Colocynthoide) seed: lipid, amino acid, mineral, proximate, volatile compound, sugar, vitamin composition and functional properties
Emad Karrar et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2019)
Optimization and characterization of antioxidant potential, in vitro protein digestion and structural attributes of microwave processed multigrain pasta
Dinkar B. Kamble et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Effect of processing parameters on the proximate and antinutritive properties of mango kernel flour processed for food applications
T. A. Uzombah et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Chemical composition and bioactive compounds of Cucurbitaceae seeds: Potential sources for new trends of plant oils
Leila Rezig et al.
PROCESS SAFETY AND ENVIRONMENTAL PROTECTION (2019)
Application of anthocyanins extracted from Sohiong (Prunus nepalensis L.) in food processing
Tanya L. Swer et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
A Comprehensive Processing of Rice Bran as a Multicomponent Resource
Suwattana Pruksasri et al.
WASTE AND BIOMASS VALORIZATION (2018)
On the thermal behavior of protein isolated from different legumes investigated by DSC and TGA
Lucia Ricci et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
A Rapid High-performance Liquid Chromatography Method for the Simultaneous Estimation of Water-soluble Vitamin in Ten Wild Edible Plants Consumed by the Tribal People of North-eastern Region in India
Tapan Seal et al.
PHARMACOGNOSY MAGAZINE (2018)
Chemical composition and bioactive compounds of Cucumis melo L. seeds: Potential source for new trends of plant oils
Sana Mallek-Ayadi et al.
PROCESS SAFETY AND ENVIRONMENTAL PROTECTION (2018)
Solvent-assisted extraction of oil from papaya (Carica papaya L.) seeds: evaluation of its physiochemical properties and fatty-acid composition
Jeeva Senrayan et al.
SEPARATION SCIENCE AND TECHNOLOGY (2018)
Comparative analysis of the chemical compositions of indigenous watermelon (Citrullus lanatus) seeds from two districts in Limpopo Province, South Africa
Alpheus Mogotlane Emmanuel et al.
AFRICAN JOURNAL OF BIOTECHNOLOGY (2018)
Chemical and Nutritional Characterization of Seed Oil from Cucurbita maxima L. (var. Berrettina) Pumpkin
Domenico Montesano et al.
FOODS (2018)
Evaluation of Mechanical, Thermal, and Morphological Behaviors of Polyurethane/Mahua Seed Cake Green Composite
B. S. Madhukar et al.
ADVANCES IN POLYMER TECHNOLOGY (2017)
Effect of apricot kernels flour on pasting properties, pastes rheology and gels texture of enriched wheat flour
Nahla Dhen et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)
Nutritional, functional, thermal and structural characteristics of Citrullus lanatus and Limonia acidissima seed flours
Sachin K. Sonawane et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2016)
Chemical Compositions and Mineral Contents of Some Hull-Less Pumpkin Seed and Oils
Musa Seymen et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2016)
FUEL CHARACTERIZATION AND THERMOGRAVIMETRIC ANALYSIS OF MELON (Citrullus Colocynthis L.) SEED HUSK
Bemgba Nyakuma et al.
CHEMISTRY & CHEMICAL TECHNOLOGY (2016)
Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris)
H. M. Sanchez-Arteaga et al.
CyTA-Journal of Food (2015)
Determination of the centesimal composition and characterization of flours from fruit seeds
B. N. B. Lima et al.
FOOD CHEMISTRY (2014)
Reducing the deposition of fat and protein covered particles with low energy surfaces
Samaneh Keshani et al.
JOURNAL OF FOOD ENGINEERING (2013)
Kundur [Benincasa hispida (Thunb.) Cogn.]: A potential source for valuable nutrients and functional foods
Nurul Aqilah Mohd Zaini et al.
FOOD RESEARCH INTERNATIONAL (2011)
Phenolic content and antioxidant activity of cantaloupe (cucumis melo) methanolic extracts
Hajar Iqbal Ismail et al.
FOOD CHEMISTRY (2010)