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		Comparison and chemometric analysis of the phenolic compounds organic acids composition of Chinese wines / Ke Tang ... [et al.]. by Tang, Ke [author.]. Source: Journal of Food ScienceMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Optimization of supercritical fluid consecutive extraction of fatty acids and polyphenols from Vitis Vinifera grape wastes / Oier Aizpurua-Olaizola ... [et al.]. by Aizpurua-Olaizola, Oier [author.]. Source: Journal of Food ScienceMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		The effect of the filler on the curing kinetic of a phenol-urethane composite / Yu.E. Doroshenko ... [et al.]. by Doroshenko, Yu.E., /e author. Source: International Polymer Science and TechnologyMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Bioassay-based isolation and identification of phenolics from sweet cherry that promote active glucose consumption by HepG2 cells / Jinping Cao ... [et al.]. by Cao, Jinping [author.]. Source: Journal of Food ScienceMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Isolation and identification of phenolic antioxidants in black rice bran / Hyun-ll Jun ... [et al.]. Source: Journal of Food ScienceMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Kinetic study of the radical scavenging of capsaicin in homogeneous solutions and aqueous triton X-100 micellar suspensions / Atsushi Watanabe ... [et al.]. by Watanabe, Atsushi [author.]. Source: Journal of Food ScienceMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Determination of phenolic constituents in echinacea raw materials and dietary supplements by HPLC-UV : collaborative study / Paula N. Brown, Elizabeth M. Mudge and Lori Paley. by Brown, Paula N \| Mudge, Elizabeth M [co-author.] \| Paley, Lori [co-author.]. Source: Journal of AOAC InternationalMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Association between modification of phenolic profiling and development of wine color during alcohol fermentation / Si-Yu Li...[et al.]. by Li, Si-Yu [author.]. Source: Journal of Food ScienceMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Prevention of enzymatic browning of chinese yam (dioscorea spp) using electrolyzed oxidizing water / Guo-Liang Jia ... [et al.]. by Jia, Guo-Liang [author.]. Source: Journal of Food ScienceMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Fungal isolates from a Pu-erh type tea fermentation and their ability to convert tea polyphenols to theabrownins / Qiuping Wang ... [et al.]. by Wang, Qiuping [author.]. Source: Journal of Food ScienceMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)
		Comparison of properties of new sources of partially purified inulin to those of commercially pure chicory inulin / Deshani C. Mudannayake ... [et al.]. by Mudannayake, Deshani C [author.]. Source: Journal of Food ScienceMaterial type: Article; Format: print Availability: No items available. Add to cart (remove)