Research [ASAP] Kinetic Study on the Conversion of Soy Isoflavones in Soymilk during Ohmic Heating LikeLiked Date: April 27, 2026 Less than 1 MinRead Views: 4 ACS Food Science & Technology DOI: 10.1021/acsfoodscitech.5c01208 Source: http://dx.doi.org/10.1021/acsfoodscitech.5c01208 FacebookTwitterLinkedinWhatsAppTelegramEmail ALT-Lab-Ad-1ALT-Lab-Ad-2ALT-Lab-Ad-3ALT-Lab-Ad-4ALT-Lab-Ad-5ALT-Lab-Ad-6ALT-Lab-Ad-7ALT-Lab-Ad-8ALT-Lab-Ad-9ALT-Lab-Ad-10ALT-Lab-Ad-11ALT-Lab-Ad-12ALT-Lab-Ad-13 Recent Articles Solvent recycling in solid-phase peptide synthesis (SPPS): combination of a swellable macroporous polystyrene (SMPS) resin and green binary solvents Research May 14, 2026 Material Flow Analysis of Post-Consumer Apparel Waste in Australia Research May 14, 2026 Overlooked role of Species-Specific earthworm mucus in antibiotic resistance gene suppression during vermicomposting Research May 14, 2026 eralytics Announces the Publication of the New Global Test Method ISO 24966 for the Modern Determination of the Flash Point Research May 14, 2026 Food waste minimisation via dairy date and storage labelling: A comparative review of regulations and industry guidance across five countries Waste Management May 14, 2026 Mechanisms of chloride ion diffusion and surface reaction in cement batteries under alkaline and electric field effects Research May 14, 2026 4R compliance comes up short Food & Agriculture May 13, 2026 Development pressure triggers Ontario Food Terminal Minister’s Zoning Order request Food & Agriculture May 13, 2026 US Senate fertilizer hearing: Farmers ‘can’t take much more’ as prices surge Food & Agriculture May 13, 2026 NASA-Supported Space Tech Advances Earthly Construction Research May 13, 2026 Load more
