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kw.\*:("Functional compounds")

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Commercial mushrooms: nutritional quality and effect of cookingMANZI, Pamela; MARCONI, Stefania; AGUZZI, Altero et al.Food chemistry. 2004, Vol 84, Num 2, pp 201-206, issn 0308-8146, 6 p.Article

Improving functional value of meat productsWANGANG ZHANG; SHAN XIAO; SAMARAWEERA, Himali et al.Meat science. 2010, Vol 86, Num 1, pp 15-31, issn 0309-1740, 17 p.Conference Paper

Penetration of juice into rice through vacuum dryingMEE-NGERN, Bussaya; SEUNG JU LEE; CHOACHAMNAN, Jinnipar et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 57, Num 2, pp 640-647, issn 0023-6438, 8 p.Article

The role of rabbit meat as functional foodDALLE ZOTTE, Antonella; SZENDRÖ, Zsolt.Meat science. 2011, Vol 88, Num 3, pp 319-331, issn 0309-1740, 13 p.Article

Pea pod, broad bean pod and okara, potential sources of functional compoundsMATEOS-APARICIO, Inmaculada; REDONDO-CUENCA, Araceli; VILLANUEVA-SUAREZ, María-José et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 9, pp 1467-1470, issn 0023-6438, 4 p.Article

Changes of contents and antioxidant activities of polyphenols during fruit development of four apple cultivarsHUI JIANG; BAOPING JI; JIANGFEN LIANG et al.European food research & technology (Print). 2006, Vol 223, Num 6, pp 743-748, issn 1438-2377, 6 p.Article

Investigation of three types of catalysts for the hydration of ethylene oxide (EO) to monoethylene glycol (MEG)VAN HAL, Jaap W; LEDFORD, John S; XIANKUAN ZHANG et al.Catalysis today. 2007, Vol 123, Num 1-4, pp 310-315, issn 0920-5861, 6 p.Article

A functional compound contained in sugar cane molasses enhances the fermentation ability of baker's yeast in high-sugar doughTOKASHIKI, Tadaaki; YAMAMOTO, Hideki; WATANABE, Hajime et al.Journal of General and Applied Microbiology. 2011, Vol 57, Num 5, pp 303-307, issn 0022-1260, 5 p.Article

Study of a stochastic failure model in a random environmentJI HWAN CHA; JIE MI.Journal of applied probability. 2007, Vol 44, Num 1, pp 151-163, issn 0021-9002, 13 p.Article

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