SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

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Most cited articles

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  • 1  The Application of Tristimulus colorimeter in the determination of flour color
    SUN Xiang-dong WANG Le-kai REN Hong-bo LAN Jing
    2002, 10(2):31-33.
    [Abstract](82) [HTML](0) [PDF 0.00 Byte](0) [Cited by](28)
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    2  Development and application of olive oil
    BAI Man ying ZHANG Jin cheng CUI Yu jing
    2003, 11(2):31-33,45.
    [Abstract](102) [HTML](0) [PDF 0.00 Byte](0) [Cited by](28)
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    3  A Brief Account of the Application of Vital Gluten Meal
    WANG Shuquan
    2000, 8(2):5-7.
    [Abstract](57) [HTML](0) [PDF 0.00 Byte](0) [Cited by](27)
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    4  Study on peptides hydrolyzed from soybean and corn proteins by protease and their bioactivities
    HE Hui XIE Bi-jun YANG Zhao TANG Yi -lian
    2002, 10(1):14-16.
    [Abstract](157) [HTML](0) [PDF 0.00 Byte](0) [Cited by](27)
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    5  Survey on the physiological functions of soybean isoflavone
    TANG chuanhe PENG zhiying
    2000, 8(4):15-17.
    [Abstract](62) [HTML](0) [PDF 0.00 Byte](0) [Cited by](26)
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    6  Research advance of health care effects of α-linolenic acid and perilla seed oil
    YU Xiu-zhu LI Zhi-xi DU Shuang-kui HOU Qian-hua
    2002, 10(5):28-30.
    [Abstract](89) [HTML](0) [PDF 0.00 Byte](0) [Cited by](25)
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    7  TPA and its effect on bread quality
    WANG Hai-ou JIANG Song
    2004, 12(3):1-4.
    [Abstract](39) [HTML](0) [PDF 0.00 Byte](0) [Cited by](25)
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    8  The Uses of Yeast