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Corrigendum: Smart Foams: Switching Reversibly between Ultrastable and Unstable Foams.
- Published in:
- Angewandte Chemie International Edition, 2011, v. 50, n. 50, p. 11826, doi. 10.1002/anie.201107610
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- Article
Smart Foams: Switching Reversibly between Ultrastable and Unstable Foams.
- Published in:
- Angewandte Chemie International Edition, 2011, v. 50, n. 36, p. 8264, doi. 10.1002/anie.201102115
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- Article
Effects of Sucrose Replacement by Polyols on the Dough-Biscuit Transition: Understanding by Model Systems.
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- Foods, 2023, v. 12, n. 3, p. 607, doi. 10.3390/foods12030607
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- Article
Oil Bodies from Chia (Salvia hispanica L.) and Camelina (Camelina sativa L.) Seeds for Innovative Food Applications: Microstructure, Composition and Physical Stability.
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- Foods, 2023, v. 12, n. 1, p. 211, doi. 10.3390/foods12010211
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- Article
Berichtigung: Smart Foams: Switching Reversibly between Ultrastable and Unstable Foams.
- Published in:
- Angewandte Chemie, 2011, v. 123, n. 50, p. 12030, doi. 10.1002/ange.201107610
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- Publication type:
- Article
Smart Foams: Switching Reversibly between Ultrastable and Unstable Foams.
- Published in:
- Angewandte Chemie, 2011, v. 123, n. 36, p. 8414, doi. 10.1002/ange.201102115
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- Publication type:
- Article
Particle size distribution of break, sizing and middling wheat flours by laser diffraction.
- Published in:
- Journal of the Science of Food & Agriculture, 1998, v. 78, n. 2, p. 237, doi. 10.1002/(SICI)1097-0010(199810)78:2<237::AID-JSFA110>3.0.CO;2-M
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- Article
Multispectral Fluorescence Imaging for the Identification of Food Products.
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- Journal of the Science of Food & Agriculture, 1996, v. 71, n. 3, p. 376, doi. 10.1002/(SICI)1097-0010(199607)71:3<376::AID-JSFA585>3.0.CO;2-5
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- Article
Tuning of Ag Nanoparticle Properties in Cellulose Nanocrystals/Ag Nanoparticle Hybrid Suspensions by H2O2 Redox Post-Treatment: The Role of the H2O2/AgNP Ratio.
- Published in:
- Nanomaterials (2079-4991), 2020, v. 10, n. 8, p. 1559, doi. 10.3390/nano10081559
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- Article