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Tiêu đề Loại tài liệu Số phần
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 Bài Báo 4
A digital learning tool based on models and simulators for food engineering (MESTRAL) Bài Báo 1
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 Bài Báo 1
A method to realize high-precision and large laser thermal bending angle Bài Báo 1
A new in-processes active control method for reducing the residual stresses induced deformation of thin-walled parts Bài Báo 1
A nonlocal peridynamics modeling approach for corrosion damage and crack propagation Bài Báo 1
A novel media properties-based material removal rate model for magnetic field-assisted finishing Bài Báo 1
A review on customizing edible food materials into 3D printable inks: Approaches and strategies Bài Báo 1
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) Bài Báo 4
Active packaging technologies for clean label food products: a review Bài Báo 4
Adhesion of Food on Surfaces: Theory, Measurements, and Main Trends to Reduce It Prior to Industrial Drying Bài Báo 0
Advancements in applications of nanotechnology in global food industry Bài Báo 1
Advances in application of ultrasound in food processing: A review Bài Báo 1
Analysis of Advanced Glycation End products in ribose-, glucose- and lactose-crosslinked gelatin to correlate the physical changes induced by Maillard reaction in films Bài Báo 1
Analytical solution and coupling resonance mechanism of interface delamination of composite laminates excited by ultrasonic shear horizontal waves Bài Báo 1
Application of quantitative structure-activity relationship to food-derived peptides: Methods, situations, challenges and prospects Bài Báo 5
Application of supercritical fluid carbon dioxide in improving food shelf-life and safety by inactivating spores: a review Bài Báo 5
Application of ultrasound in combination with other technologies in food processing: A review Bài Báo 1
Applications of enzymatic time–temperature indicator (TTI) devices in quality monitoring and shelf‑life estimation of food products during storage Bài Báo 0
Applications of surface functionalized Fe3O4 NPs-based detection methods in food safety Bài Báo 1
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