lipid oxidation - Globe Thesis

Keyword [lipid oxidation] Result: 181 - 200 \| Page: 10 of 10
181.	Synergism Of Licorice Extract And Pea Protein Hydrolysate In The Inhibition Of Lipid Oxidation In Food Emulsions
182.	Effect Of Low Sodium Salt Substitute On The Quality Of Dry Cured Beef
183.	Oxidation Stability Of Lipid In Oil-in-Water And Water-in-Oil Emulgels
184.	The Research On Duck Oil Improves Oxidative Stress Injury Induced By D-Galactose In Mice And Preliminary Exploration Of Its Mechanism
185.	Preparation Of Glycosylated Whey Protein Isolate/proanthocyanidins Compounds And Fabrication On Anti-lipid Oxidation Emulsion
186.	Study On Antioxidation Of Horse Meat With Extract Of Olive Pomace
187.	Synergistic Effect Of Selenium And Total Flavonoids Of Hawk Tea On Lipid Oxidation And Anticancer Activity
188.	Causation Analysis Of The Off-flavor In Aged Japonica Rice And The Improvement Effect Of Controlled Soaking Treatment In Rice Cooker
189.	Effect Of Different Drying Methods On Quality,flavor And In Vitro Digestive Characteristics Of Golden Pompano(Trachinotus Blochii) Fillets
190.	Effect Of Theaflavin On Quality Characteristic Of Large Yellow Croaker During Storage
191.	Salmonella Typhimurium Cold Plasma Inactivation And Strawberry Preservation Application
192.	Study On Accelerating The Lipid Oxidation In Soaking Pork Fat,Fat Oil And Fat Oil Gel
193.	Study On Storage Stability And Quality Control Of Corn Germ
194.	Study On The Change Rules Of 13-HODE And 9-HODE During Sausage Processing
195.	Variation Rule Of Quality In Storage Of Prepared Tan Sheep Meatballs
196.	Study On The Changes Of Physicochemical Properties,Lipid Oxidation And Volatile Flavor Components Of Dry-cured Donkey Ham During Its Processing
197.	Effects Of Different Curing Methods On Protein And Fat Of Duck Meat
198.	Effect Of Four Strains Of Probiotics On Quality And Flavor Of Fermented Yogurt During The Storage
199.	Effects Of Heating Methods On Lipid Oxidation And Lipidomics Of Yellow Feather Chicken
200.	Composition Analysis Of 24 Kinds Of Olive Oil From Liangshan And Its Effect On Lipid Oxidation During High Fat Beef Digestion
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