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Food and Nutrition Sciences
Submission
Food and Nutrition Sciences
ISSN Print:
2157-944X
ISSN Online:
2157-9458
www.scirp.org/journal/fns
E-mail:
fns@scirp.org
Google-based Impact Factor:
0.92
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"
Influence of Jet-Cooking Corn Bran on Its Antioxidant Activities, Phenolic Contents and Viscoelastic Properties
"
written by
George E. Inglett, Diejun Chen, Mark Berhow
,
published by
Food and Nutrition Sciences
,
Vol.2 No.6, 2011
has been cited by the following article(s):
Google Scholar
CrossRef
[1]
High solids all-inclusive polysaccharide hydrolysis of steam-exploded corn pericarp by periodic peristalsis
2020
[2]
Effects of adding fumaric acid on phytochemical antioxidation and antimicrobial stabilities in baked corn products
2017
[3]
Optimization for anthocyanin and antioxidant contents and effects of acidulants on purple corn cake containing corn silk powder qualities
2016
[4]
Optimization for anthocyanin and antioxidant contents and effects of acidulants on purple corn cake containing corn silk powder qualities.
International Food Research Journal
,
2016
[5]
Optimization of Anthocyanin and Effects of Acidulants on Phytochemicals and Antioxidant activities in Purple Waxy Corn Cookies
2015
[6]
ผล ของ การ เติม กรด ฟ ว มา ริก ต อ ความ คงตัว ของ สาร ไฟ โต เคมิคอล การ ต า น ออกซิเดชัน และ การ ต า น จุ ลิ นท รี ย ของ ผลิต ภัณฑ ข า ว โพด แผ น อบ แห …
[1]
High solids all-inclusive polysaccharide hydrolysis of steam-exploded corn pericarp by periodic peristalsis
Carbohydrate Polymers
,
2020
DOI:
10.1016/j.carbpol.2020.116483
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