Works matching IS 00225142 AND DT 1998 AND VI 77 AND IP 2
Results: 19
Use of gibberellic acid to prolong dormancy and reduce losses during traditional storage of yams.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 172, doi. 10.1002/(SICI)1097-0010(199806)77:2<172::AID-JSFA21>3.0.CO;2-R
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Diferulate cross-links impede the enzymatic degradation of non-lignified maize walls.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 193, doi. 10.1002/(SICI)1097-0010(199806)77:2<193::AID-JSFA25>3.0.CO;2-A
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The aroma of Grenache red wine: hierarchy and nature of its main odorants.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 259, doi. 10.1002/(SICI)1097-0010(199806)77:2<259::AID-JSFA36>3.0.CO;2-Q
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Effects of blanching and freezing on the structure of carrots cells and their implications for food processing.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 223, doi. 10.1002/(SICI)1097-0010(199806)77:2<223::AID-JSFA29>3.0.CO;2-2
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Effect of genotype and pretreatment of field peas ( Pisum sativum) on their dehulling and cooking quality.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 251, doi. 10.1002/(SICI)1097-0010(199806)77:2<251::AID-JSFA31>3.0.CO;2-S
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In vitro biohydrogenation and total tract digestibility of oleamide by sheep.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 187, doi. 10.1002/(SICI)1097-0010(199806)77:2<187::AID-JSFA24>3.0.CO;2-2
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Colour differences in paprika pepper varieties ( Capsicum annuumL) cultivated in a greenhouse and in the open air.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 268, doi. 10.1002/(SICI)1097-0010(199806)77:2<268::AID-JSFA35>3.0.CO;2-V
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Effects of intraruminal infusions of propionate and butyrate with two different protein supplements on milk production and blood metabolites in dairy cows receiving grass silage-based diet.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 213, doi. 10.1002/(SICI)1097-0010(199806)77:2<213::AID-JSFA28>3.0.CO;2-6
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The antioxidative properties of rosemary oleoresin and inhibition of off-flavours in precooked roast beef slices.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 235, doi. 10.1002/(SICI)1097-0010(199806)77:2<235::AID-JSFA30>3.0.CO;2-L
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Barley β-glucan is effective as a hypocholesterolaemic ingredient in foods.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 179, doi. 10.1002/(SICI)1097-0010(199806)77:2<179::AID-JSFA23>3.0.CO;2-0
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Lipid composition and palatability of canned sardines. Influence of the canning process and storage in olive oil for five years.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 244, doi. 10.1002/(SICI)1097-0010(199806)77:2<244::AID-JSFA34>3.0.CO;2-B
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Further studies on lipid composition of bovine milk in relation to spontaneous oxidised flavour.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 161, doi. 10.1002/(SICI)1097-0010(199806)77:2<161::AID-JSFA16>3.0.CO;2-H
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Effects of gibberellic acid (GA<sub>3</sub>) on strawberry PAL (phenylalanine ammonia-lyase) and TAL (tyrosine ammonia-lyase) enzyme activities.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 230, doi. 10.1002/(SICI)1097-0010(199806)77:2<230::AID-JSFA27>3.0.CO;2-G
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Enzyme activities in cocoa beans during fermentation.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 273, doi. 10.1002/(SICI)1097-0010(199806)77:2<273::AID-JSFA40>3.0.CO;2-M
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Amygdalin content in the seeds of several apricot cultivars.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 184, doi. 10.1002/(SICI)1097-0010(199806)77:2<184::AID-JSFA22>3.0.CO;2-H
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A rapid and low cost monitoring method for fluvalinate determination in honey.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 149, doi. 10.1002/(SICI)1097-0010(199806)77:2<149::AID-JSFA15>3.0.CO;2-Z
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Effect of condensed tannins prepared from several forages on the in vitro precipitation of ribulose-1,5- bisphosphate carboxylase (Rubisco) protein and its digestion by trypsin (EC 2.4.21.4) and chymotrypsin (EC 2.4.21.1).
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 201, doi. 10.1002/(SICI)1097-0010(199806)77:2<201::AID-JSFA26>3.0.CO;2-J
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Effect of minimal processing operations on the quality of garlic, green onion, soybean sprouts and watercress.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 282, doi. 10.1002/(SICI)1097-0010(199806)77:2<282::AID-JSFA37>3.0.CO;2-4
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New isotopic criteria for the short-term dating of brandies and spirits.
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- Journal of the Science of Food & Agriculture, 1998, v. 77, n. 2, p. 153, doi. 10.1002/(SICI)1097-0010(199806)77:2<153::AID-JSFA19>3.0.CO;2-3
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