Concepedia

Effect of pH on Color and Texture of Food Products

A. Andrés-Bello, V. Barreto-Palacios, Purificación García‐Segovia, Jorge Mir‐Bel, Javier Martı́nez-Monzó

Food Engineering Reviews · 2013 · 283 citations · 144 references

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References

144

Nutrient requirements of suspension cultures of soybean root cells

O. L. Gamborg, R. A. Miller, Kunihiko Ojima · Experimental Cell Research · 1968 · 9.5K citations

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The antioxidants of higher plants

Richard A. Larson · Phytochemistry · 1988 · 2K citations

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Concentrations of Anthocyanins in Common Foods in the United States and Estimation of Normal Consumption

Xianli Wu, Gary R. Beecher, Joanne M. Holden et al. · Journal of Agricultural and Food Chemistry · 2006 · 1.2K citations

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On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

Gerald Offer, John Trinick · Meat Science · 1983 · 898 citations

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Biochemistry Of Meat Hydration

Reiner Hamm · Advances in food research · 1961 · 828 citations

, , +10