Dissertation 

About 765 item dissertation in line with Cereals, Oils and Vegetable Protein Engineering query results,the following is 1 to 50(Search took 0.085 seconds)

  1. Effect of Conjugated Linoleic Acid and Docosahexaenic Acid on Apoptosis of Endometrial Cancer Cells,ZhangXiaoJuan/Dalian University of Technology,0/0
  2. Hypolipidemic Effects of Phloridzin in Hyperlipidemia Hamsters,LiJian/Tianjin University of Science and Technology,0/14
  3. Cloning and Sequence Analysis of the Phenylalanine Ammonia-lyase Gene in Perilla,SunXueMei/Tianjin University of Science and Technology,0/16
  4. Study on Heat Shock and Hydration-Dehydration Treatment on Soybean Sprouts Prodution,LiuZuo/Nanjing Agricultural College,0/21
  5. Development and Application of Grain Insecticide Based on Essential Oil,GeLingYan/Tianjin University of Science and Technology,0/38
  6. Studies on Purple Sweet Potato Vinegar and Its Beverages,ZhangShuYu/Nanjing Agricultural College,0/114
  7. The Study on the Flavour of the Fermented Wine,LiuWeiWei/Tianjin University of Science and Technology,0/113
  8. The Research on the Solvent Extraction of Oil in Corn DDGS,YangJiaWei/Jiangnan University,0/30
  9. Study on Functional Properties of Schisandrae Wine and Vinegar,YinLuPing/Northwest University of Science and Technology,0/90
  10. The Study on Bioactivity and Antistaling Agent of Plant Essential Oil,ZhangZuo/Tianjin University of Science and Technology,0/85
  11. Utilization of the Purple Sweet Patato Protein in Antimutaion Production,LiuYingWang/Tianjin University of Science and Technology,0/18
  12. Separation,Purification and Antioxidant Activity on the Polysaccharide from Purple Sweet Potato,GuoZuoZuo/Henan University of Science and Technology,0/49
  13. Research on the Emulsifying Property of Phosvitin from Hen Egg Yolk,ChenHaiYing/Jiangnan University,0/59
  14. The Influence of Process Parameters on Crystallization Behavior of Margarine,ZhangZhiMing/Henan University of Technology,0/59
  15. Research and Development of Tartary Buckwheat-peanut Yoghourt,WangZuo/Northwest University of Science and Technology,0/197
  16. Preparation of Zero-trans Margarine Fat Based on Camellia Seed Oil through Enzymatic Interesterification,RuanXia/Nanchang University,0/62
  17. The Application of Partially Modified Pea Protein Isolate and Soy Protein Isolate in Low-fat Whipped Cream,WangYu/Jiangnan University,0/68
  18. The Impact on the Characters of Yogurt by Replacing Milk Protein with Soy Protein,LiuXiaoHeng/Jiangnan University,0/182
  19. The Study on Extrusion Pretreatment, Defatting and Quality Improving of Meat and Bone Meal,Xiao/Jiangnan University,0/36
  20. Study on the Preparation of Soybean Oligosaccharide Syrup by Adsorption, Inclusion and Ion Exchange,MaYongXiang/Jiangnan University,0/60
  21. Study on Preparation and Properties of Rice Starch-Based Fat Substitute,LiuZuoZuo/Harbin University of Commerce,0/82
  22. Studies on Preparation and Application in Microcapsule of Cross-linked OSA Heat Treatment Cassava Starch,ChenZuoZuo/Nanchang University,0/70
  23. Effect of Freezing and Thawing on the Properties of Rice Starch and Its Control,YanJuan/Jiangnan University,0/89
  24. Study on the Physicochemical Properties and Application of Water Caltrop,MaMeng/Jiangnan University,0/46
  25. Study on the Extraction of Ganoderma Lucidum Spore Lipids,ZhangXinXin/Jiangnan University,0/139
  26. Studies on Physical and Chemical Properties of Starch of Chalky Rice during Storage,WangJing/Tianjin University of Science and Technology,0/9
  27. Preparation of ACE Inhibitory Peptides from Liquid Fermentation of Rice Bran by Compound Strains,LiuXianRu/Harbin University of Commerce,0/54
  28. Effect of Mineral Elements on the Quality of Dried Bean Curd,FuJia/Harbin University of Commerce,0/48
  29. Research on Wheat Gluten Modified by Sodium Sulfite and Alcalase,ZhangShuFen/Hefei University of Technology,0/32
  30. The Study of the Influence of Wheat Flour Pasting Properties on the Quality of Steamed Bread,Fang/Henan University of Technology,0/31
  31. Study on Quality Improvement of Whole Wheat Flour,ZhangChengLong/Henan University of Technology,0/51
  32. Study on Characteristic of Wheat Middling Nutrition Fortified Flour,WangJie/Henan University of Technology,0/27
  33. The Studies on Oryzanol in Rice Bran Oil with Physical Deacidification,WangYaDong/Henan University of Technology,0/62
  34. Studies of Preparation and Quality Characteristics of Whole Wheat Flour,HaoChunMing/Henan University of Technology,0/98
  35. Effects of Xylanases on Water Mobility in Dough and Mantou Quality Using NMR and MRI Techniques,DingYanZuo/Henan University of Technology,0/63
  36. Study on the Antioxidantive Activity of Enzymatic Hydrolysates of Corn Proteins,WuXinXin/Henan University of Technology,1/0
  37. Studies on Processing Preparation of Buckwheat Steamed Bread,MaoRui/Henan University of Technology,0/82
  38. Studies on the Pearling Technology of Wheat and Effect of It on Nutrition and Security of Flour,ZouEnKun/Henan University of Technology,0/40
  39. Colloidal Stability of Sesame Paste and Water Adding and Mixing Process during Aqueous Extraction of Sesame Oil,ShangXiaoLei/Henan University of Technology,0/28
  40. The Studies on Preparation of Germinated Cowpea Flour and Application in the Steamed Bread,ZhuQingXia/Henan University of Technology,0/17
  41. Studies on the Effect of Wheat Germ on Dough Formation and the Quality of Flour Products,DingYanFang/Henan University of Technology,0/64
  42. Studies of Preparation Process and the Edible Quality of Instant Brown Rice Powder Through the Method of Combining Extrusion Technology and Enzymolysis Technology,YangBoTao/Henan University of Technology,0/58
  43. The Study on Evaluation Technique on Cooked Rice Eating Quality,WangXueFeng/Henan University of Technology,0/75
  44. Effects of Transglutaminase and Glucose Oxidase Treatment on the Process Quality of Buckwheat,DengChunLi/Northwest University of Science and Technology,0/86
  45. The Effects of Three Thermal Treatment on Nutrient and Processing Quality of Chinese OAT Tradition Food,ZhangYan/Northwest University of Science and Technology,0/123
  46. Study on the Modification and Application of Textured Wheat Gluten,MaNing/Jiangnan University,0/54
  47. The Study on Palatability Evaluation and Material Adaptability of Instant Rice,YangXiaoNa/Jiangnan University,0/153
  48. Study on Quality Regulating and Preservation of Green Tea Fresh Noodles,DaiZuo/Jiangnan University,0/90
  49. Study on the Retrogradation of Various Glutinous Rice Cakes,ZhouYing/Jiangnan University,0/120
  50. Study of Heat-mediated Waxy Flour and Its Functionality in Dough and Bread Systems,ShangShan/Jiangnan University,0/47

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