화학공학소재연구정보센터
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No. Article
1 Discrimination of astringent and deastringed hard 'Rojo Brillante' persimmon fruit using a sensory threshold by means of hyperspectral imaging
Munera S, Aleixos N, Besada C, Gomez-Sanchis J, Salvador A, Cubero S, Talens P, Blasco J
Journal of Food Engineering, 263, 173, 2019
2 Post-harvest processing technology for cashew apple - A review
Das I, Arora A
Journal of Food Engineering, 194, 87, 2017
3 Chip electrophoresis as a novel approach to measure the polyphenols reactivity toward human saliva
Rinaldi A, Iturmendi N, Gambuti A, Jourdes M, Teissedre PL, Moio L
Electrophoresis, 35(11), 1735, 2014
4 Evaluation of sensory parameters of grapes using near infrared spectroscopy
Ferrer-Gallego R, Hernandez-Hierro JM, Rivas-Gonzalo JC, Escribano-Bailon MT
Journal of Food Engineering, 118(3), 333, 2013
5 Investigation of Feasibility to Make Liquor from Persimmon
Goto T, Takahashi K, Takahata Y
KAGAKU KOGAKU RONBUNSHU, 38(4), 278, 2012