CrossRef Text and Data Mining
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Evaluation of Honey and Rice Syrup as Replacements for Sorbitol in the Production of Restructured Duck Jerky
Endy Triyannanto, Keun Taik Lee
Asian-Australas J Anim Sci. 2016;29(2):271-279.   Published online September 10, 2015

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Production of isomalto-oligosaccharide syrup from rice starch using an one-step conversion method
International Journal of Food Science & Technology. 2011;46(6):1194-1200   Crossref logo

Inactivation kinetics of invertase in honey and honey-glucose syrup formulations: effects of temperature and water activity
Journal of the Science of Food and Agriculture. 2016;97(4):1178-1184   Crossref logo
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Effect of sodium chloride reduction on drying kinetics of restructured chicken jerky
Food Bioscience. 2017;19:156-162   Crossref logo
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Emergy evaluation of organic rice-duck mutualism system
Ecological Engineering. 2009;35(11):1677-1683   Crossref logo
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Experimental study on the toxicity of imidacloprid given in syrup to honey bee (Apis mellifera) colonies
Pest Management Science. 2004;61(2):111-125   Crossref logo
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Determination of honey adulteration with beet sugar and corn syrup using infrared spectroscopy and genetic-algorithm-based multivariate calibration
Journal of the Science of Food and Agriculture. 2018;98(15):5616-5624   Crossref logo
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Diet-dependent gene expression in honey bees: honey vs. sucrose or high fructose corn syrup
Scientific Reports. 2014;4(1):   Crossref logo
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Determination of important biochemical properties of honey to discriminate pure and adulterated honey with sucrose (Saccharum officinarum L.) syrup
Food Chemistry. 2007;105(3):1119-1125   Crossref logo
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Original article: Innovation in fig syrup production process: a rheological approach
International Journal of Food Science & Technology. 2010;45(9):1947-1955   Crossref logo

Production of high-fructose rice syrup and high-protein rice flour from broken rice
Journal of the Science of Food and Agriculture. 1984;35(10):1128-1135   Crossref logo
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