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2.

Renewal and Growth at JSFA in 2014
by Shepherd, Mark A.

Journal of the Science of Food and Agriculture, 15 January 2014, Vol.94(1), pp.1-1

6.

Keeping the wheels of peer review turning
by Shepherd, Mark

Journal of the Science of Food and Agriculture, January 2018, Vol.98(1), pp.7-7

9.

Controlling the fenton reaction in wine.
by Elias, Ryan J

Journal of agricultural and food chemistry, February 10, 2010, Vol.58(3), pp.1699-1707

12.

Thiol-quinone adduct formation in myofibrillar proteins detected by LC-MS.
by Jongberg, Sisse

Journal of agricultural and food chemistry, July 13, 2011, Vol.59(13), pp.6900-6905

13.

4-methylcatechol inhibits protein oxidation in meat but not disulfide formation.
by Jongberg, Sisse

Journal of agricultural and food chemistry, September 28, 2011, Vol.59(18), pp.10329-10335

14.

Condensed Tannin Reacts with SO2 during Wine Aging, Yielding Flavan-3-ol Sulfonates.
by Ma, Lingjun

Journal of agricultural and food chemistry, September 5, 2018, Vol.66(35), pp.9259-9268

15.

Effect of metal chelators on the oxidative stability of model wine.
by Kreitman, Gal Y

Journal of agricultural and food chemistry, October 2, 2013, Vol.61(39), pp.9480-9487

17.

Yeast alter micro‐oxygenation of wine: oxygen consumption and aldehyde production
by Han, Guomin

Journal of the Science of Food and Agriculture, August 2017, Vol.97(11), pp.3847-3854

20.

Phytochemicals in Nutrition and Health
by Waterhouse, Andrew L

The American Journal of Clinical Nutrition, 08/01/2003, Vol.78(2), pp.353-353

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