標(biāo)題: Titlebook: Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses; Caterina Barone,Marcella Barebera,Aleardo Zaccheo Book 2018 The Auth [打印本頁(yè)] 作者: morphology 時(shí)間: 2025-3-21 16:43
書目名稱Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses影響因子(影響力)
書目名稱Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses影響因子(影響力)學(xué)科排名
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書目名稱Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses被引頻次
書目名稱Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses被引頻次學(xué)科排名
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書目名稱Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses讀者反饋
書目名稱Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses讀者反饋學(xué)科排名
作者: scoliosis 時(shí)間: 2025-3-21 21:41 作者: impale 時(shí)間: 2025-3-22 03:26 作者: 比目魚 時(shí)間: 2025-3-22 05:17 作者: Anticonvulsants 時(shí)間: 2025-3-22 08:47 作者: 截?cái)?nbsp; 時(shí)間: 2025-3-22 14:55 作者: 截?cái)?nbsp; 時(shí)間: 2025-3-22 17:09 作者: Morsel 時(shí)間: 2025-3-22 23:37 作者: armistice 時(shí)間: 2025-3-23 01:37
SpringerBriefs in Molecular Sciencehttp://image.papertrans.cn/c/image/224336.jpg作者: 現(xiàn)實(shí) 時(shí)間: 2025-3-23 08:11 作者: ingestion 時(shí)間: 2025-3-23 13:34 作者: palliative-care 時(shí)間: 2025-3-23 17:38
Chemical Reactions in Bulk and on Surfaces, historically relevant cheeses depend on the chemical and physical state of main components. The palatability and consumeristic acceptance strongly depend on the flavour and taste features of the fat phase in foods. On the other side, the modification of proteins is interesting. With specific refere作者: 影響帶來 時(shí)間: 2025-3-23 18:02
,Molecular Simulation – A Primer,ambit is related to protein modifications. Basic features of modern and historically relevant cheeses depend on the chemical and physical state of main components; the modification of proteins should be taken into account. With specific reference to caseins, the main nitrogen-based structure of the 作者: infinite 時(shí)間: 2025-3-23 22:36
,Molecular Simulation – A Primer,he reason which cheeses may be considered solid solutions because of abundant water contents. With relation to positive features of food products, high moisture contents may mean low durability and enhanced microbial activity with consequent degradation. Mechanical processing and related operations 作者: linguistics 時(shí)間: 2025-3-24 05:48
Biogenic Amines in Cheeses: Types and Typical Amounts,fluence on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been carried out in recent years to evaluate their present in fermented foods such as cheeses. The presence of amines is influenced by different factors such as cheese variet作者: 救護(hù)車 時(shí)間: 2025-3-24 08:49 作者: 蚊帳 時(shí)間: 2025-3-24 14:20 作者: 地牢 時(shí)間: 2025-3-24 16:05
Evolutive Profiles of Caseins and Degraded Proteins in Industrial Diced Mozzarella Cheeses. A Simulhe reason which cheeses may be considered solid solutions because of abundant water contents. With relation to positive features of food products, high moisture contents may mean low durability and enhanced microbial activity with consequent degradation. Mechanical processing and related operations 作者: 脖子 時(shí)間: 2025-3-24 21:10
Book 2018s, focusing also on the different types of mozzarella cheeses.?The Brief also introduces several analytical methods and simulation techniques, which are being used to evaluate the evolutive profiles of different selected molecules, protein aggregation, or proteolysis.?.作者: FAST 時(shí)間: 2025-3-25 01:04
https://doi.org/10.1007/978-94-009-0039-4ng productions are analysed in connection with biogenic amines production. Consequently, adequate mitigation strategies are needed because safety is a basic requirement in food productions; in addition, the current legislation defining biogenic amines and related tolerances in fermented foodstuffs does not appear sufficient.作者: CONE 時(shí)間: 2025-3-25 04:21
,Molecular Simulation – A Primer,ozzarella cheeses during storage. Obtained data and the comparison with high-moisture mozzarella cheeses (Chap.?.) appear to suggest that emulated low-speed proteolysis is not important enough in low-moisture products.作者: BINGE 時(shí)間: 2025-3-25 10:46
Biogenic Amines in Cheeses: Types and Typical Amounts,ng productions are analysed in connection with biogenic amines production. Consequently, adequate mitigation strategies are needed because safety is a basic requirement in food productions; in addition, the current legislation defining biogenic amines and related tolerances in fermented foodstuffs does not appear sufficient.作者: 驚奇 時(shí)間: 2025-3-25 12:01 作者: 表臉 時(shí)間: 2025-3-25 18:17
Book 2018iogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes how the presence of amines is influenced by diffe作者: sundowning 時(shí)間: 2025-3-25 21:28 作者: 治愈 時(shí)間: 2025-3-26 01:47 作者: 錯(cuò)事 時(shí)間: 2025-3-26 06:08 作者: agonist 時(shí)間: 2025-3-26 09:02
NEO-PI-R Data from 36 Culturesddition of 30 new subsamples from 10 cultures. Cross-cultural variations in the standard deviations of NEO-PI-R scales are also examined. Standardized factor- and facet-level means are provided for use by other researchers.作者: Legion 時(shí)間: 2025-3-26 16:20
Nicholas G. Hall,Marc E. Posnerence and thus be adopted. Based on these theoretically-derived distinctions, I scrutinise the linguistic indicators of the three types of means-goal inferences of PA. As a corpus, I use a set of official European Union policy documents called . released in Brussels in July 2015.作者: Goblet-Cells 時(shí)間: 2025-3-26 16:47 作者: Shuttle 時(shí)間: 2025-3-26 21:15
ses are explored. One of the cases emerges from research conducted in Semey, a city on the northeast border of Kazakhstan where issues of nuclear radiation are a historical concern and the second draws on children’s encounters of “grubs” and “worms” in an early childhood center in Melbourne, Austral作者: Canvas 時(shí)間: 2025-3-27 03:37 作者: 破布 時(shí)間: 2025-3-27 05:55
Conference proceedings 2010discussion results and, if necessary, additional reviewing. Based on this rigorous process we selected a total of 57 papers, corresponding to an acceptance rate of below 45%. Out of all accepted papers, 24 were chosen for oral and 33 for poster presentation. All accepted - pers have been published i作者: Flu表流動(dòng) 時(shí)間: 2025-3-27 09:41 作者: Brochure 時(shí)間: 2025-3-27 14:04 作者: Insatiable 時(shí)間: 2025-3-27 19:49
