Fonterra (New Zealand)

本机构学者在这里署名、按本站篇数

合作机构同一篇文章里的其他机构

1. The University of Queensland澳大利亚2
2. New Zealand Food Safety Science and Research Centre新西兰1
3. Central University of Technology南非1
4. Wageningen University & Research荷兰1
5. Smartesting (France)法国1
6. University of Guelph加拿大1
7. University of Otago新西兰1

按月发文

逐年被引

最新文献

1. 1
   Mathematical modelling of dairy powder wetting based on modified Washburn equationProcess Safety and Environmental Protection20260
2. 2
   High‐Protein Bovine Yogurt: Where Do Traditional Structure–Function Principles Need to Adapt or Apply?Comprehensive Reviews in Food Science and Food Safety20254
3. 3
   Megatrends and emerging issues: Impacts on food safetyComprehensive Reviews in Food Science and Food Safety202534
4. 4
   Waste to protein: A systematic review of a century of advancement in microbial fermentation of agro‐industrial byproductsComprehensive Reviews in Food Science and Food Safety202441
5. 5
   Age Gelation, Sedimentation, and Creaming in UHT Milk: A ReviewComprehensive Reviews in Food Science and Food Safety2018155
6. 6
   Nitrofurazone quantification in milk at the European Union minimum required performance limit of 1 ng g −1 : circumventing the semicarbazide problemFood Additives and Contaminants Part A201622
7. 7
   Generation of semicarbazide from natural azine development in foods, followed by reaction with urea compoundsFood Additives and Contaminants Part A201525

高被引文献

1. 1
   Age Gelation, Sedimentation, and Creaming in UHT Milk: A ReviewComprehensive Reviews in Food Science and Food Safety2018155
2. 2
   Waste to protein: A systematic review of a century of advancement in microbial fermentation of agro‐industrial byproductsComprehensive Reviews in Food Science and Food Safety202441
3. 3
   Megatrends and emerging issues: Impacts on food safetyComprehensive Reviews in Food Science and Food Safety202534
4. 4
   Generation of semicarbazide from natural azine development in foods, followed by reaction with urea compoundsFood Additives and Contaminants Part A201525
5. 5
   Nitrofurazone quantification in milk at the European Union minimum required performance limit of 1 ng g −1 : circumventing the semicarbazide problemFood Additives and Contaminants Part A201622
6. 6
   High‐Protein Bovine Yogurt: Where Do Traditional Structure–Function Principles Need to Adapt or Apply?Comprehensive Reviews in Food Science and Food Safety20254

主要发表期刊