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Keyword [Anchovy]
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1. Preparation Of Half-fin Anchovy Antibacterial Peptides, Antibacterial Activity And Other Bioactive Capacities Analysis
2. Studies On Anchovy Endogenous Proteases And Biochemical Characterizations During The Production Of Fish Sauce Made From Low-valued Fish
3. The Preparation Of Anchovy Protein Powder
4. Preliminary Study On Enzymatic Hydrolysis And Utilization Of Engraulis Japonicus
5. Adsorptive Removal Of Bad Flavor Compounds In Anchovy Enzymatic Hydrolysates
6. The Study And Production Of Anchovy Condiments And Antioxidant Peptides
7. Separation And Enrichment Technologies For EPA And DHA From Anchovy Oil’s Soapstock
8. Study On Dilute-Mash Fermentation Process (DMFP) Of Anchovy Fish Sauce
9. Modification Of Half-fin Anchovy Antibacterial Hydrolysates Using The Maillard Reaction And Application Of Its Products
10. Nutritional Properties Of Three Species Of Small Sea Fish And Its Canned Food And Effects Of Heating Treatment On Fish Quality
11. Production Of An Aquatic Protein Powder By Solid-state Fermentation
12. Antibacterial Mechanism Of Half-fin Anchovy Antibacterial Peptides Maillard Products And Its Effect On Immune Function In Mice
13. Study On The Memory Improving Effects Of Peptides Derived From Anchovy On Scopolamine-induced Amnesia Mice
14. Study On The Flavor Of Fermented Anchovy Sauce And Relationship Between Biogenic Amines And The Dominant Genera In Different Salt Concentrations
15. Study On Refining Process Of Anchovy Oil And Release Kinetics And Oxidation Kinetics Of Microcapsules
16. Digestibility And Enrichment Research Of Half-fin Anchovy Antimicrobial Peptide
17. Anchovy Hydrolysates: Proliferation Effect On Streptococcus Thermophiles And Evaluation Of Physiological Activity
18. Study On Gel Properties Of Blended Sruimi From Anchovy/Silver Carp
19. Research On Electrodialysis Desalination And Reverse Osmosis Concentration Technology Of Anchovy Cooking Liquid
20. Characterization of bioactive compounds in essential oils, fermented anchovy sauce, and edible plants, and, Induction of phytochemicals from edible plants using methyl jasmonate (MeJA) and chitosan
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