Optimization of Enzymatic Hydrolysis for Preparation of Shrimp Flavor Precursor Using Response Surface Methodology

Application of oat dextrine for fat substitute in mayonnaise

(2010) Ruiling Shen et al.   FOOD CHEMISTRY

Proximate composition and extraction of carotenoids and lipids from Brazilian redspotted shrimp waste (Farfantepenaeus paulensis)

(2010) Andrea Pilar Sánchez-Camargo et al.   JOURNAL OF FOOD ENGINEERING

A glycerol-free process to produce biodiesel by supercritical methyl acetate technology: An optimization study via Response Surface Methodology

(2009) Kok Tat Tan et al.   BIORESOURCE TECHNOLOGY

Response surface optimization of ultrasound-assisted oil extraction from autoclaved almond powder

(2009) Qing-An Zhang et al.   FOOD CHEMISTRY

Generation of meat-like flavourings from enzymatic hydrolysates of proteins from Brassica sp.

(2009) Xingfeng Guo et al.   FOOD CHEMISTRY

Response surface modeling of Pb(II) removal from aqueous solution by Pistacia vera L.: Box–Behnken experimental design

(2009) Kaan Yetilmezsoy et al.   JOURNAL OF HAZARDOUS MATERIALS

Application of Box-Behnken design in optimisation for polysaccharides extraction from cultured mycelium of Cordyceps sinensis

(2008) C.-H. Dong et al.   FOOD AND BIOPRODUCTS PROCESSING

A seasonal study of the chemical composition and chitin quality of shrimp shells obtained from northern shrimp (Pandalus borealis)

(2007) R RODDE et al.   CARBOHYDRATE POLYMERS