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Results: 1-11 |
Results: 11
ROASTED PEANUT FLAVOR AND RELATED COMPOSITIONAL CHARACTERISTICS OF PEANUT KERNELS OF SPRING AND FALL CROPS GROWN IN TAIWAN
Authors: KU KL LEE RS YOUNG CT CHIOU RYY
Citation: Kl. Ku et al., ROASTED PEANUT FLAVOR AND RELATED COMPOSITIONAL CHARACTERISTICS OF PEANUT KERNELS OF SPRING AND FALL CROPS GROWN IN TAIWAN, Journal of agricultural and food chemistry, 46(8), 1998, pp. 3220-3224
AFLATOXIN CONTENT OF SINGLE PEANUT KERNELS IN COMMERCIAL LOTS AND IN KERNELS ARTIFICIALLY INFECTED WITH ASPERGILLUS-PARASITICUS
Authors: CHIOU RYY TSAO HH
Citation: Ryy. Chiou et Hh. Tsao, AFLATOXIN CONTENT OF SINGLE PEANUT KERNELS IN COMMERCIAL LOTS AND IN KERNELS ARTIFICIALLY INFECTED WITH ASPERGILLUS-PARASITICUS, Journal of food protection, 60(7), 1997, pp. 843-848
ESTIMATION OF FUNGAL INFECTION OF PEANUT KERNELS BY DETERMINATION OF FREE GLUTAMIC-ACID CONTENT
Authors: CHIOU RYY
Citation: Ryy. Chiou, ESTIMATION OF FUNGAL INFECTION OF PEANUT KERNELS BY DETERMINATION OF FREE GLUTAMIC-ACID CONTENT, Applied and environmental microbiology, 63(3), 1997, pp. 1083-1087
WHITE PARTICULATE FORMATION AS A RESULT OF ENZYMATIC PROTEOLYSIS OF PROTEIN SUBSTRATES IN BRINE-FERMENTED FOODS
Authors: CHIOU RYY FERNG S CHEN MJ
Citation: Ryy. Chiou et al., WHITE PARTICULATE FORMATION AS A RESULT OF ENZYMATIC PROTEOLYSIS OF PROTEIN SUBSTRATES IN BRINE-FERMENTED FOODS, Lebensmittel-Wissenschaft + Technologie, 30(3), 1997, pp. 241-245
COMPOSITIONAL CHARACTERIZATION OF PEANUT KERNELS AFTER SUBJECTION TO VARIOUS GERMINATION TIMES
Authors: CHIOU RYY KU KL CHEN WL
Citation: Ryy. Chiou et al., COMPOSITIONAL CHARACTERIZATION OF PEANUT KERNELS AFTER SUBJECTION TO VARIOUS GERMINATION TIMES, Journal of agricultural and food chemistry, 45(8), 1997, pp. 3060-3064
PARTIAL DEFATTING OF ROASTED PEANUT MEALS AND KERNELS BY SUPERCRITICAL CO2 USING SEMICONTINUOUS AND INTERMITTENTLY DEPRESSURIZED PROCESSES
Authors: CHIOU RYY YU ZR WU PY CHEN WL WENG YM
Citation: Ryy. Chiou et al., PARTIAL DEFATTING OF ROASTED PEANUT MEALS AND KERNELS BY SUPERCRITICAL CO2 USING SEMICONTINUOUS AND INTERMITTENTLY DEPRESSURIZED PROCESSES, Journal of agricultural and food chemistry, 44(2), 1996, pp. 574-578
EXTRACTION OF AFLATOXIN FROM PEANUT MEAL AND KERNELS BY CO2-METHANOL USING A HIGHLY PRESSURIZED FLUID EXTRACTION PROCESS
Authors: WU PY YEN YH CHIOU RYY
Citation: Py. Wu et al., EXTRACTION OF AFLATOXIN FROM PEANUT MEAL AND KERNELS BY CO2-METHANOL USING A HIGHLY PRESSURIZED FLUID EXTRACTION PROCESS, Journal of food protection, 58(7), 1995, pp. 800-803
COMPARISON OF FATTY-ACID COMPOSITION AND OXIDATIVE STABILITY OF PEANUT OILS PREPARED FROM SPRING AND FALL CROPS OF PEANUTS
Authors: CHIOU RYY LIU CP HOU CJ LIU CD
Citation: Ryy. Chiou et al., COMPARISON OF FATTY-ACID COMPOSITION AND OXIDATIVE STABILITY OF PEANUT OILS PREPARED FROM SPRING AND FALL CROPS OF PEANUTS, Journal of agricultural and food chemistry, 43(3), 1995, pp. 676-679
CHARACTERIZATION OF MYCELIUM-LIKE MATERIAL FORMED DURING DRYING OF SALT STOCK PRUNES
Authors: CHIOU RYY TZENG WC HUANG KF
Citation: Ryy. Chiou et al., CHARACTERIZATION OF MYCELIUM-LIKE MATERIAL FORMED DURING DRYING OF SALT STOCK PRUNES, Journal of food protection, 57(9), 1994, pp. 817
COLOR SORTING OF LIGHTLY ROASTED AND DESKINNED PEANUT KERNELS TO DIMINISH AFLATOXIN CONTAMINATION IN COMMERCIAL LOTS
Authors: CHIOU RYY WU PY YEN YH
Citation: Ryy. Chiou et al., COLOR SORTING OF LIGHTLY ROASTED AND DESKINNED PEANUT KERNELS TO DIMINISH AFLATOXIN CONTAMINATION IN COMMERCIAL LOTS, Journal of agricultural and food chemistry, 42(10), 1994, pp. 2156-2160
FLAVOR FORTIFICATION AND CHARACTERIZATION OF RAW PEANUT OILS SUBJECTED TO ROASTING WITH PARTIALLY DEFATTED PEANUT MEAL UNDER VARIOUS ATMOSPHERIC CONDITIONS
Authors: CHIOU RYY CHENG SL TSENG CY LIN TC
Citation: Ryy. Chiou et al., FLAVOR FORTIFICATION AND CHARACTERIZATION OF RAW PEANUT OILS SUBJECTED TO ROASTING WITH PARTIALLY DEFATTED PEANUT MEAL UNDER VARIOUS ATMOSPHERIC CONDITIONS, Journal of agricultural and food chemistry, 41(7), 1993, pp. 1110-1113
Risultati: 1-11 |