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Split chromatographic spot produced by supposedly single gangliosides treated with trichloroacetic acid-phosphotungstic acid reagent.
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- Journal of Neurochemistry, 1976, v. 26, n. 1, p. 227, doi. 10.1111/j.1471-4159.1976.tb04467.x
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- Article
Preserving sensory attributes of roasted peanuts using edible coatings.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 4, p. 850, doi. 10.1111/ijfs.12036
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- Article
Effect of peanut skin extract on chemical stability and sensory properties of salami during storage.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 7, p. 1751, doi. 10.1002/jsfa.5965
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- Article
Effect of storage on chemical and sensory profiles of peanut pastes prepared with high-oleic and normal peanuts.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 15, p. 2694, doi. 10.1002/jsfa.4142
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- Article
Chemical and sensory stability of fried-salted peanuts flavored with oregano essential oil and olive oil.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 12, p. 2128, doi. 10.1002/jsfa.3703
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- Article
Sensorial and chemical changes in honey roasted peanuts and roasted peanuts stored under different temperatures.
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- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 7, p. 1057, doi. 10.1002/jsfa.2456
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- Article
Chemical and sensory stability of roasted high-oleic peanuts from Argentina.
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- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 6, p. 944, doi. 10.1002/jsfa.2442
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- Article
EFFECT OF PRICKLY PEAR ( OPUNTIA FICUS-INDICA) AND ALGARROBO ( PROSOPIS SPP.) POD SYRUP COATINGS ON THE SENSORY AND CHEMICAL STABILITY IN ROASTED PEANUT PRODUCTS.
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- Journal of Food Quality, 2009, v. 32, n. 3, p. 334, doi. 10.1111/j.1745-4557.2009.00251.x
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- Article
Effect of the essential oil addition on the oxidative stability of fried–salted peanuts.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 11, p. 1935, doi. 10.1111/j.1365-2621.2008.01796.x
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- Article
Composition, stability and acceptability of different vegetable oils used for frying peanuts.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 2, p. 193, doi. 10.1111/j.1365-2621.2006.01288.x
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- Article
Oxidative stability in fried-salted peanuts elaborated with high-oleic and regular peanuts from Argentina.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 8, p. 900, doi. 10.1111/j.1365-2621.2005.01135.x
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- Article