Tiêu đề
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Loại tài liệu
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Số phần
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3‑Monochloropropane‑1,2‑diol Monoesters Food Contaminant Analysis in Palm Oil‑Based Food Samples Using C18‑Dispersive Solid‑Phase Extraction Coupled with GC‑FID
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Bài Báo
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4
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A digital learning tool based on models and simulators for food engineering (MESTRAL)
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Bài Báo
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1
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A journey to the world of fascinating ZnO nanocomposites made of chitosan, starch, cellulose, and other biopolymers: Progress in recent achievements in eco-friendly food packaging, biomedical, and water remediation technologies
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Bài Báo
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1
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A method to realize high-precision and large laser thermal bending angle
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Bài Báo
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1
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A new in-processes active control method for reducing the residual stresses induced deformation of thin-walled parts
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Bài Báo
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1
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A nonlocal peridynamics modeling approach for corrosion damage and crack propagation
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Bài Báo
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1
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A novel media properties-based material removal rate model for magnetic field-assisted finishing
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Bài Báo
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1
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A review on customizing edible food materials into 3D printable inks: Approaches and strategies
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Bài Báo
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1
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Active food additive based on encapsulated yerba mate (Ilex paraguariensis) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)
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Bài Báo
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4
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Active packaging technologies for clean label food products: a review
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Bài Báo
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4
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Adhesion of Food on Surfaces: Theory, Measurements, and Main Trends to Reduce It Prior to Industrial Drying
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Bài Báo
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0
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Advancements in applications of nanotechnology in global food industry
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Bài Báo
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1
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Advances in application of ultrasound in food processing: A review
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Bài Báo
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1
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Analysis of Advanced Glycation End products in ribose-, glucose- and lactose-crosslinked gelatin to correlate the physical changes induced by Maillard reaction in films
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Bài Báo
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1
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Analytical solution and coupling resonance mechanism of interface delamination of composite laminates excited by ultrasonic shear horizontal waves
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Bài Báo
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1
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Application of quantitative structure-activity relationship to food-derived peptides: Methods, situations, challenges and prospects
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Bài Báo
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5
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Application of supercritical fluid carbon dioxide in improving food shelf-life and safety by inactivating spores: a review
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Bài Báo
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5
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Application of ultrasound in combination with other technologies in food processing: A review
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Bài Báo
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1
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Applications of enzymatic time–temperature indicator (TTI) devices in quality monitoring and shelf‑life estimation of food products during storage
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Bài Báo
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0
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Applications of surface functionalized Fe3O4 NPs-based detection methods in food safety
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Bài Báo
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1
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© Copyright 2012 Trung tâm Thông tin Khoa học và Công nghệ - Sở Khoa học & Công nghệ TP. Cần Thơ
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