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篇名 作者 主题词 文摘

二次检索范围  14 篇文章

篇名 文摘 全文 主题词 作者 刊名 ISSN

Chemical Composition, Antibacterial and Antioxidant Activities of Thyme Essential Oil (<i>Thymus vulgaris</i>) Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 5 Page: 433-446           Isolation, Purification, and Identification of a Novel HX-Producing Strain and Optimization of Its Fermentation Medium Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 5 Page: 447-463           Process Diagnosis and Aging Effects on a Traditional Millet-Based Drink: <i>Boumkaye</i> Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 5 Page: 464-473           Development and Quality Analysis of a Direct Solar Dryer for Fish Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 5 Page: 474-488           Stability and Sensory Quality of Dried Papaya Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 5 Page: 489-501           Zynamite® (<i>Mangifera indica</i> Leaf Extract) and Caffeine Act in a Synergistic Manner on Electrophysiological Parameters of Rat Central Nervous System Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 5 Page: 502-518           A Systematic Review of the Literature on the Relationships between Chronic Diseases and Food Insecurity Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 5 Page: 519-541           Effect of Agricultural Seasons on Energy Intake: Evidence from Two Agro-Ecologically Different Rural Districts of India Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 5 Page: 542-555           Physico-Chemical Characterization of Keitt Mango and Cavendish Banana Fruits Produced in Mozambique Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 5 Page: 556-571           Quick and Simple Spectrophotometric Method of Identification of the Thermal State of Meat on the Basis of Composition and Content of Free Nucleotides Publisher: Scientific Research Publishing Journal: Food and Nutrition Sciences Volume: 9 Issue: 5 Page: 572-583

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