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Relationship between nitrogen solubility and in situ protein degradability in ruminant feedstuffs.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 205, doi. 10.1002/(SICI)1097-0010(199710)75:2<205::AID-JSFA864>3.0.CO;2-1
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The effects of grape must fermentation conditions on volatile alcohols and esters formed by Saccharomyces cerevisiae.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 155, doi. 10.1002/(SICI)1097-0010(199710)75:2<155::AID-JSFA853>3.0.CO;2-S
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Texture changes in frozen cod mince measured by low-field nuclear magnetic resonance spectroscopy.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 268, doi. 10.1002/(SICI)1097-0010(199710)75:2<268::AID-JSFA881>3.0.CO;2-O
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Proteolytic and lipolytic changes during the ripening of a Spanish craft goat cheese (Armada variety).
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 148, doi. 10.1002/(SICI)1097-0010(199710)75:2<148::AID-JSFA857>3.0.CO;2-G
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Predicting condensed tannin concentrations in Lotus uliginosus Schkuhr using near-infrared reflectance spectroscopy.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 263, doi. 10.1002/(SICI)1097-0010(199710)75:2<263::AID-JSFA874>3.0.CO;2-L
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Characterisation of β-galactosidase isozymes of ripening peppers.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 237, doi. 10.1002/(SICI)1097-0010(199710)75:2<237::AID-JSFA870>3.0.CO;2-1
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Feed protein fractions in various solvents of ruminant feedstuffs.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 198, doi. 10.1002/(SICI)1097-0010(199710)75:2<198::AID-JSFA863>3.0.CO;2-C
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The relationship between the α-tocopherol content of the yolk and its accumulation in the tissues of the newly hatched chick.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 212, doi. 10.1002/(SICI)1097-0010(199710)75:2<212::AID-JSFA866>3.0.CO;2-W
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Effect of particle size of pea ( Pisum sativumL) flours on the digestion of their proteins in the digestive tract of broilers.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 217, doi. 10.1002/(SICI)1097-0010(199710)75:2<217::AID-JSFA867>3.0.CO;2-O
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A simple and rapid method for isolating cassava leaf linamarase suitable for cassava cyanide determination.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 258, doi. 10.1002/(SICI)1097-0010(199710)75:2<258::AID-JSFA873>3.0.CO;2-M
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- Article
Nitrogen solubility in three solvents and in situ protein degradability of ruminant feedstuffs.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 187, doi. 10.1002/(SICI)1097-0010(199710)75:2<187::AID-JSFA862>3.0.CO;2-J
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The effect of gamma irradiation on glycoalkaloid and chlorophyll synthesis in seven potato cultivars.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 141, doi. 10.1002/(SICI)1097-0010(199710)75:2<141::AID-JSFA848>3.0.CO;2-L
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Comparative composition of aerial and subterranean potato tubers ( Solanum tuberosum L).
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 251, doi. 10.1002/(SICI)1097-0010(199710)75:2<251::AID-JSFA872>3.0.CO;2-W
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Effect of lag on the symmetrised dot pattern (SDP) displays of the mechanical signatures of crunchy cereal foods.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 173, doi. 10.1002/(SICI)1097-0010(199710)75:2<173::AID-JSFA858>3.0.CO;2-9
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Colour values of cooked top-round beef juices as affected by endpoint temperatures, frozen storage of cooked samples and storage of expressed juices.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 179, doi. 10.1002/(SICI)1097-0010(199710)75:2<179::AID-JSFA859>3.0.CO;2-0
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Textural changes of banana and plantain pulp during ripening.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 244, doi. 10.1002/(SICI)1097-0010(199710)75:2<244::AID-JSFA861>3.0.CO;2-#
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Effects of extraction and reconstitution of ryegrass juice on fermentation, digestion and in situ degradation of pressed cake silage.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 161, doi. 10.1002/(SICI)1097-0010(199710)75:2<161::AID-JSFA854>3.0.CO;2-Q
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Composition and digestibility during ageing of Italian ryegrass leaves of consecutive insertion levels.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 227, doi. 10.1002/(SICI)1097-0010(199710)75:2<227::AID-JSFA869>3.0.CO;2-F
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Adsorption isotherm of amorphous trehalose.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 183, doi. 10.1002/(SICI)1097-0010(199710)75:2<183::AID-JSFA860>3.0.CO;2-T
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Pectin lyase is a key enzyme in the maceration of potato tuber.
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- Journal of the Science of Food & Agriculture, 1997, v. 75, n. 2, p. 167, doi. 10.1002/(SICI)1097-0010(199710)75:2<167::AID-JSFA871>3.0.CO;2-R
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