Resultados de Búsqueda por Autor

1

Chemical composition and color of strained carrots as affected by processing

Chemical composition and color of strained carrots as affected by processing

por Howard, L. R.
Publicado en Journal of Food Science

Sin ejemplares

2

Processing effects on carrot phytonutrients

Processing effects on carrot phytonutrients

por Hager, T. J.
Publicado en Hortscience

Sin ejemplares

3

Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products

Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products

por Brownmiller, C.
Publicado en Journal of food science

Sin ejemplares

4

Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing

Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing

por Khanal, R. C.
Publicado en Journal of food science

Sin ejemplares

5

Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products

Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products

Publicado en Journal of food science

Sin ejemplares

6

Yield, quality, and nutraceutical potential of selected muscadine cultivars grown in Southwestern Arkansas

Yield, quality, and nutraceutical potential of selected muscadine cultivars grown in Southwestern Arkansas

Publicado en Hort technology

Sin ejemplares