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N,N,N′,N′-Tetramethylethylene-diaminium-N,N′-disulfonic acid trifluoroacetate and pyridinium-N-sulfonic acid hydrogen sulfate as highly effective dual-functional catalysts for the preparation of N,N′-alkylidene bisamides.
- Published in:
- Zeitschrift für Naturforschung B: A Journal of Chemical Sciences, 2019, v. 74, n. 9, p. 641, doi. 10.1515/znb-2019-0064
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- Article
Synthesis, characterization and application of nano-N,N,N′,N′-tetramethyl-N-(silica-n-propyl)-N′-sulfo-ethane-1,2-diaminium chloride as a highly efficient catalyst for the preparation of N,N′-alkylidene bisamides.
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- Research on Chemical Intermediates, 2019, v. 45, n. 5, p. 2999, doi. 10.1007/s11164-019-03775-7
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- Article
Assessment of Drought Tolerance in Sainfoin: Physiological and Drought Tolerance Indices.
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- Agronomy Journal, 2015, v. 107, n. 5, p. 1771, doi. 10.2134/agronj15.0131
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- Article
Different coating application methods: Zein‐based edible coating containing Heracleum persicum essential oil for shelf‐life enhancement of whey‐less cheese.
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- Food Science & Nutrition, 2024, v. 12, n. 8, p. 5990, doi. 10.1002/fsn3.4269
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- Article
The effect of nano/microparticles of bee pollen on the shelf life of high‐fat cooked sausage during refrigerated storage.
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- Food Science & Nutrition, 2024, v. 12, n. 6, p. 4269, doi. 10.1002/fsn3.4086
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- Article
Fabrication of UF‐white cheese: Obtaining a different proteolysis rate, texture, and flavor via using combinations of mesophilic starter culture and Lactobacillus helveticus.
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- Food Science & Nutrition, 2024, v. 12, n. 1, p. 328, doi. 10.1002/fsn3.3769
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- Article
Effect of whey protein‐ and xanthan‐based coating on the viability of microencapsulated Lactobacillus acidophilus and physiochemical, textural, and sensorial properties of yogurt.
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- Food Science & Nutrition, 2021, v. 9, n. 7, p. 3942, doi. 10.1002/fsn3.2398
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- Article
Production of Low‐fat mayonnaise without preservatives: Using the ultrasonic process and investigating of microbial and physicochemical properties of the resultant product.
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- Food Science & Nutrition, 2021, v. 9, n. 5, p. 2676, doi. 10.1002/fsn3.2227
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- Article
Using grape pomace powder as a pectin replacer to prepare low water activity bake-stable fruit filling.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 6, p. 4314, doi. 10.1007/s11694-024-02495-w
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- Article
Effects of polysaccharide-based coatings on postharvest storage life of grape: measuring the changes in nutritional, antioxidant and phenolic compounds.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 2, p. 1159, doi. 10.1007/s11694-021-01275-0
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- Article
The novel edible coating based on chitosan and gum ghatti to improve the quality and safety of 'Rishbaba' table grape during cold storage.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 4, p. 3683, doi. 10.1007/s11694-021-00944-4
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- Article
A highly effective and mild protocol for the production of 1-thioamidoalkyl-2-naphthols using 1,3-disulfonic acid imidazolium trifluoroacetate as a dual-functional catalyst.
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- Zeitschrift für Naturforschung B: A Journal of Chemical Sciences, 2018, v. 73, n. 5, p. 289, doi. 10.1515/znb-2018-0001
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- Article
Effect of Drying and Cooking Processing on Heavy Metals (Lead, Zinc and Cadmium) Levels of Vegetables.
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- Indian Journal of Public Health Research & Development, 2017, v. 8, n. 2, p. 392, doi. 10.5958/0976-5506.2017.00147.4
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- Article
Synergistic effect of peppermint and garlic essential oil on fate of Kluyveromyces marxianus in Zucchini Bouranee.
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- Journal of Food Safety, 2020, v. 40, n. 3, p. 1, doi. 10.1111/jfs.12779
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- Article
Effect of water deficiency on seed quality and physiological traits of different safflower genotypes.
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- Turkish Journal of Biology, 2014, v. 38, n. 2, p. 271, doi. 10.3906/biy-1308-22
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- Article
Physiology of salinity tolerance in Bromus danthoniae genotypes originated from saline and non-saline areas of West Iran.
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- Crop & Pasture Science, 2017, v. 68, n. 1, p. 92, doi. 10.1071/CP16311
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- Article
Emotion Detection from the Text of the Qur'an Using Advance Roberta Deep Learning Net.
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- Journal of Interdisciplinary Quranic Studies, 2023, v. 2, n. 1, p. 147, doi. 10.37264/JIQS.V2I1.8
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- Article
Derived crystal structure of martensitic materials by solid–solid phase transformation.
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- Acta Crystallographica. Section A, Foundations & Advances, 2020, v. 76, n. 4, p. 521, doi. 10.1107/S2053273320006087
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- Article
Data‐driven approach for synchrotron X‐ray Laue microdiffraction scan analysis.
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- Acta Crystallographica. Section A, Foundations & Advances, 2019, v. 75, n. 6, p. 876, doi. 10.1107/S2053273319012804
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- Article
Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties.
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- Food Science & Nutrition, 2019, v. 7, n. 4, p. 1466, doi. 10.1002/fsn3.983
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- Article
Physicochemical and sensory attributes assessment of functional low-fat yogurt produced by incorporation of barley bran and Lactobacillus acidophilus.
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- Food Science & Nutrition, 2017, v. 5, n. 4, p. 875, doi. 10.1002/fsn3.470
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- Article
The effect of zinc and vitamin B<sub>12</sub> together with thyme and <italic>Aloe vera</italic> extracts on the viability of <italic>Lactobacillus acidophilus</italic> LA‐5<sup>®</sup> and physicochemical properties of Iranian yoghurt drink (Doogh)
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- International Journal of Dairy Technology, 2018, v. 71, p. 149, doi. 10.1111/1471-0307.12409
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- Article
Occurrence of multiphoton resonances in five-level systems by large-amplitude driving fields.
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- European Physical Journal D (EPJ D), 2019, v. 73, n. 8, p. N.PAG, doi. 10.1140/epjd/e2019-90600-8
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- Article
Modeling of microwave pretreatment effect on the oil extraction from tomato seeds by artificial neural network method.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 181, doi. 10.22034/FSCT.21.152.181
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- Article
The effect of using different ratios of Lactobacillus helveticus and mesophilic starter on the volatile compounds and sensory properties of UF white cheese.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 165, doi. 10.22034/FSCT.21.152.165
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- Article
The effect of microwave pretreatment and extraction technique on fatty acids profiles and some chemical characteristics of tomato seed oil.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 152, p. 132, doi. 10.22034/FSCT.21.152.132
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Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 62, doi. 10.22034/FSCT.20.143.62
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- Article