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Advanced oxidation processes for complex wastewater treatment
Advanced oxidation processes for complex wastewater treatment
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Advanced oxidation processes for complex wastewater treatment

Shah, Maulin P

Advanced Oxidation Processes for Effluent Treatment Plants, 2020

United States: Elsevier

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2
Bacillus tequilensis A Novel Thermotolerant Strain for Effective Bioremediation of Melanoidin Pigment in Its Natural Environment
Bacillus tequilensis A Novel Thermotolerant Strain for Effective Bioremediation of Melanoidin Pigment in Its Natural Environment
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Bacillus tequilensis A Novel Thermotolerant Strain for Effective Bioremediation of Melanoidin Pigment in Its Natural Environment

Rameshkumar, N. ; Dhanapaul, S. ; Krishnan, M. ; Kayalvizhi, N.

Bioremediation and Sustainable Technologies for Cleaner Environment, p.329-345 [Periódico revisado por pares]

Cham: Springer International Publishing

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3
Chapter 16 - Recent advances in melanoidin removal from wastewater: Sources, properties, toxicity, and remediation strategies
Chapter 16 - Recent advances in melanoidin removal from wastewater: Sources, properties, toxicity, and remediation strategies
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Chapter 16 - Recent advances in melanoidin removal from wastewater: Sources, properties, toxicity, and remediation strategies

Rizvi, Subhi ; Singh, Anju ; Kushwaha, Anamika ; Gupta, Sanjiv Kumar

Emerging trends to Approaching Zero Waste, 2022, p.361-386

Elsevier Inc

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4
Maillard Reaction in Processed Foods—Reaction Mechanisms
Maillard Reaction in Processed Foods—Reaction Mechanisms
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Maillard Reaction in Processed Foods—Reaction Mechanisms

Parisi, Salvatore ; Luo, Weihui

Chemistry of Maillard Reactions in Processed Foods, 2018, p.39-51

Cham: Springer International Publishing

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5
Maillard Reaction and Processed Foods—Main Chemical Products
Maillard Reaction and Processed Foods—Main Chemical Products
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Maillard Reaction and Processed Foods—Main Chemical Products

Parisi, Salvatore ; Luo, Weihui

Chemistry of Maillard Reactions in Processed Foods, 2018, p.53-59

Cham: Springer International Publishing

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6
Interactions between aroma compounds and food matrix
Interactions between aroma compounds and food matrix
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Interactions between aroma compounds and food matrix

Guichard, Elisabeth ; Salles, Christian ; Morzel, Martine ; Le Bon, Anne-Marie Guichard, Elisabeth ; Salles, Christian ; Morzel, Martine ; Le Bon, Anne‐Marie

Flavour, 2016, p.208-234

United Kingdom: John Wiley & Sons, Incorporated

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7
Colors: Health Effects
Colors: Health Effects
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Colors: Health Effects

Villaño, D. ; García-Viguera, C. ; Mena, P.

Encyclopedia of Food and Health, 2015, p.265-272

Elsevier Ltd

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8
Chapter 10 - Chemical Changes in the Components of Coffee Beans during Roasting
Chapter 10 - Chemical Changes in the Components of Coffee Beans during Roasting
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Chapter 10 - Chemical Changes in the Components of Coffee Beans during Roasting

Wei, Feifei ; Tanokura, Masaru

Coffee in Health and Disease Prevention, 2015, p.83-91

Elsevier Inc

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9
Analytical Methods for the Determination of Maillard Reaction Products in Foods. An Introduction
Analytical Methods for the Determination of Maillard Reaction Products in Foods. An Introduction
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Analytical Methods for the Determination of Maillard Reaction Products in Foods. An Introduction

Singla, Rajeev K. ; Dubey, Ashok K. ; Ameen, Sara M. ; Montalto, Shana ; Parisi, Salvatore

Analytical Methods for the Assessment of Maillard Reactions in Foods, 2018, p.1-14

Cham: Springer International Publishing

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10
The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural
The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural
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The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural

Singla, Rajeev K. ; Dubey, Ashok K. ; Ameen, Sara M. ; Montalto, Shana ; Parisi, Salvatore

Analytical Methods for the Assessment of Maillard Reactions in Foods, 2018, p.15-26

Cham: Springer International Publishing

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