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1 Quantification of major allergen parvalbumin in 22 species of fish by SDS-PAGE [期刊论文]

来源：FOOD CHEMISTRY , 194卷 , 2016

作者:Kobayashi, Yukihiro;Yang, Tao;Yu, Cheng-Tao;等

关键词:Allergen;Fish allergy;...

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2 Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates [期刊论文]

来源：FOOD CHEMISTRY , 180卷 , 2015

作者:Yin, Tao, Park, Jae W.

关键词:Pacific whiting surimi;Nano-scaled fish bone;...

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3 Preliminary mechanism of acidic electrolyzed water ice on improving the quality and safety of shrimp [期刊论文]

来源：FOOD CHEMISTRY , 176卷 , 2015

作者:Wang, Meng;Wang, Jing Jing;Sun, Xiao Hong;等

关键词:Acidic electrolyzed water ice;Preliminary mechanism;...

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4 In vitro antibacterial activities and mechanism of sugar fatty acid esters against five food-related bacteria [期刊论文]

来源：FOOD CHEMISTRY , 187卷 , 2015

作者:Zhao, Lei;Zhang, Heyan;Hao, Tianyang;等

关键词:Carbohydrate esters;Sucrose monocaprate;...

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5 Use of an enzyme-assisted method to improve protein extraction from olive leaves [期刊论文]

来源：FOOD CHEMISTRY , 169卷 , 2015

作者:Vergara-Barberan, M.;Lerma-Garcia, M. J.;Herrero-Martinez, J. M.;等

关键词:Enzyme-assisted extraction;Genetic variety;...

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