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Keyword [AITC]
Result: 1 - 9 | Page: 1 of 1
1.
Study On Allyl Isothiocyanate (AITC), A Pungent Flavor Substance In Food
2.
Quality Change During Cold Storage And Effect Of AITC Treatment On Storability Of Mulberry Fruits
3.
Development And Characterization Of An Antimicrobial Packaging Film For Preservation Of Minimally Processed Fruits And Vegetables
4.
Research On Citrus Green Coating Film Fresh Technology
5.
Study On Flavor Formation And Process Improvement Of Traditional Pickled Mustard
6.
Electrospinning of soy protein isolate and poly(lactic acid) ultrafine fibers for controlled release of allyl isothiocyanate
7.
Evaluation of the effect of chlorine dioxide and allyl-isothiocyanate on the growth of Salmonella Typhimurium and Listeria monocytogenes on fresh chicken breast and effect of chlorine dioxide exposure on the physical properties of plastic films
8.
Sinigrin content and allyl isothiocyanate concentration of whole ground mustard meal and the ability of allyl isothiocyanate to inhibit growth of Phytophthora parasitica var. nicotianae, Meloidogyne incognita and possible factors affecting its action
9.
A Feasibility Study: Metal-Organic Frameworks (MOFs) as Novel Delivery Systems for Adsorption and Controlled Release of Allyl Isothiocyanate (AITC
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