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type	Concept
rdfs:label	Article-Chem Process/Storage article-Chem Process/Storage
skos:inScheme	document-subtype-name
is Subject of	Relationship between Crystallization Behavior, Microstructure, and Macroscopic Properties in trans-Containing and trans-Free Filling Fats and Fillings Characterization of Polymeric Proteins from Vitreous and Floury Sorghum Endosperm Crystallization Behavior and Texture of Trans-Containing and Trans-Free Palm Oil Based Confectionery Fats Polysaccharide Profile and Content during the Vinification and Aging of Tempranillo Red Wines Detection of Primary and Secondary Oxidation Products by Fourier Transform Infrared Spectroscopy (FTIR) and 1H Nuclear Magnetic Resonance (NMR) in Sunflower Oil during Storage Changes in Polyphenolic Content and Radical-Scavenging Activity of Sweetpotato (Ipomoea batatas L.) during Storage at Optimal and Low Temperatures Protein Changes in the Albedo of Citrus Fruits on Postharvesting Storage Impact of Fermentation on Phenolic Compounds in Leaves of Pak Choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese Leaf Mustard (Brassica juncea Coss) Antioxidant Content of Fresh-Cut Pears Stored in High-O2 Active Packages Compared with Conventional Low-O2 Active and Passive Modified Atmosphere Packaging Hemoglobin-Mediated Lipid Oxidation and Compositional Characteristics of Washed Fish Mince Model Systems Made from Cod (Gadus morhua), Herring (Clupea harengus), and Salmon (Salmo salar) Muscle Significant Lability of Guaiacylglycerol β-Phenacyl Ether under Alkaline Conditions Influence of Storage Conditions on the Structure, Thermal Behavior, and Formation of Enzyme-Resistant Starch in Extruded Starches Use of Cyclic Voltammetry, Photochemiluminescence, and Spectrophotometric Methods for the Measurement of the Antioxidant Capacity of Buckwheat Sprouts Surface Hydrophobicity of Physicochemically and Enzymatically Treated Milk Proteins in Relation to Techno-functional Properties Protein and Lipid Oxidation during Frozen Storage of Rainbow Trout (Oncorhynchus mykiss) Total Chemically Available (Free and Intrachain) Lysine and Furosine in Pea, Bean, and Lentil Sprouts Effect of Heat Damage in an Autoclave on the Reactive Lysine Contents of Soy Products and Corn Distillers Dried Grains with Solubles. Use of the Results To Check on Lysine Damage in Common Qualities of These Ingredients Evolution of Antioxidant Capacity during Storage of Selected Fruits and Vegetables Sisal Fibers: Surface Chemical Modification Using Reagent Obtained from a Renewable Source; Characterization of Hemicellulose and Lignin as Model Study Effects of Phytic Acid on Peanut Allergens and Allergenic Properties of Extracts Effect of Skin Contact and Pressure on the Composition of Sauvignon Blanc Must Influence of Postharvest Hot Water Treatment on Nutritional and Functional Properties of Kumquat (Fortunella japonica Lour. Swingle Cv. Ovale) Fruit Relationship between γ-Glutamyl Transpeptidase Activity and Garlic Greening, As Controlled by Temperature Degradation of Cyanidin 3-Rutinoside in the Presence of (-)-Epicatechin and Litchi Pericarp Polyphenol Oxidase Micrometer-Sized Fibrillar Protein Aggregates from Soy Glycinin and Soy Protein Isolate Corroborative Study on Maize Quality, Dry-Milling and Wet-Milling Properties of Selected Maize Hybrids Effect of Milk Protein Concentrate on Lipid Oxidation and Formation of Fishy Volatiles in Herring Mince (Clupea harengus) during Frozen Storage Effects of Processing on Availability of Total Plant Sterols, Steryl Ferulates and Steryl Glycosides from Wheat and Rye Bran Protein Recovery from Rainbow Trout (Oncorhynchus mykiss) Processing Byproducts via Isoelectric Solubilization/Precipitation and Its Gelation Properties As Affected by Functional Additives Rheological Properties and Sensory Characteristics of Set-Type Soy Yogurt Improving Knowledge of Garlic Paste Greening through the Design of an Experimental Strategy Effects of Different Cooking Methods on Nutritional and Physicochemical Characteristics of Selected Vegetables Effect of Species Variation and Processing on Phenolic Composition and In Vitro Antioxidant Activity of Aqueous Extracts of Cyclopia spp. (Honeybush Tea) Determination of 2,3-Butanediol and 2-Hydroxybutanone Stereoisomers in Batteries of Traditional Balsamic Vinegar Furan Formation in Sugar Solution and Apple Cider upon Ultraviolet Treatment Lycopene, Vitamin C, and Antioxidant Capacity of Tomato Juice as Affected by High-Intensity Pulsed Electric Fields Critical Parameters Occurrence of Biogenic Amines and Polyamines in Spinach and Changes during Storage under Refrigeration Detection and Localization of Oxidized Proteins in Muscle Cells by Fluorescence Microscopy Investigation of the Mechanisms of Pulsed Electric Fields on Inactivation of Enzyme: Lysozyme Impact of Casein Gel Microstructure on Self-Diffusion Coefficient of Molecular Probes Measured by 1H PFG-NMR Studies on Proofing of Yeasted Bread Dough Using Near- and Mid-Infrared Spectroscopy Lipid Oxidation in Milk, Yoghurt, and Salad Dressing Enriched with Neat Fish Oil or Pre-Emulsified Fish Oil Effect of 60Co-irradiation on Postharvest Quality and Selected Enzyme Activities of Hypsizygus marmoreus Fruit Bodies Retention of Provitamin A Carotenoids in High β-Carotene Maize (Zea mays) During Traditional African Household Processing Involvement of Flavanoids in Beer Color Instability during Storage Characterization of Oxidative Changes in Salted Herring(Clupea harengus) During Ripening Effect of Bentonite Characteristics on the Elemental Composition of Wine Modeling Production of Antifungal Compounds and Their Role in Biocontrol Product Inhibitory Activity Effect of Low pH on the Susceptibility of Isolated Cod (Gadus morhua) Microsomes to Lipid Oxidation Effect of Oil Marinades with Garlic, Onion, and Lemon Juice on the Formation of Heterocyclic Aromatic Amines in Fried Beef Patties Correlating Volatile Compounds, Sensory Attributes, and Quality Parameters in Stored Fresh-Cut Cantaloupe Characterization and Role of Polyphenol Oxidase and Peroxidase in Browning of Fresh-Cut Melon Sterol Oxidation in Ready-to-Eat Infant Foods During Storage Slow Recrystallization of Tripalmitoylglycerol from MCT Oil Observed by 2H NMR Fungal-Stressed Germination of Black Soybeans Leads to Generation of Oxooctadecadienoic Acids in Addition to Glyceollins Effect of High-Pressure Processing on Activity and Structure of Alkaline Phosphatase and Lactate Dehydrogenase in Buffer and Milk Structuring and Functionalization of Dispersions Containing Egg Yolk, Plasma and Granules Induced by Mechanical Treatments Processing of Novel Elevated Amylose Wheats: Functional Properties and Starch Digestibility of Extruded Products

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