Works matching IS 00225142 AND DT 1999 AND VI 79 AND IP 10
Results: 19
The effect of prior storage on the potential of potato tubers ( Solanum tuberosum L) to accumulate glycoalkaloids and chlorophylls during light exposure, including artificial neural network modelling.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1289, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1289::AID-JSFA363>3.0.CO;2-F
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Assessment of quality of cod roes and relationship between quality and maturity stage.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1249, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1249::AID-JSFA356>3.0.CO;2-J
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Free radical scavenging capacity of selected red, rosé and white wines.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1301, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1301::AID-JSFA367>3.0.CO;2-Y
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Laboratory evaluation of previously fermented juice as a fermentation stimulant for lucerne silage.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1285, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1285::AID-JSFA362>3.0.CO;2-M
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Optimisation of freezing process with pressure steaming of potato tissues (cv Monalisa).
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1237, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1237::AID-JSFA355>3.0.CO;2-R
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Effects of sire type and sex on pork muscle exopeptidase activity, natural dipeptides and free amino acids.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1280, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1280::AID-JSFA359>3.0.CO;2-7
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Correction to J Sci Food Agric 79, 476-480 (1999) in the paper 'Ferulic and caffeic acids as potential protective agents against photooxidative skin damage' by A. Saija et al.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1319, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1319::AID-JSFA442>3.0.CO;2-0
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State of the world 1998: L R Brown, C Flavin, H French et al. Earthscan Publications, London, 1998 pp 251, price £12.95 ISBN 1-85383-532-3.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1316, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1316::AID-JSFA361>3.0.CO;2-7
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The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1260, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1260::AID-JSFA354>3.0.CO;2-S
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Calibration models for determining moisture and fat content of processed cheese using near-infrared spectrometry.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1232, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1232::AID-JSFA347>3.0.CO;2-R
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Analysis of volatile components of fruits by HS-PTV-GC.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1275, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1275::AID-JSFA358>3.0.CO;2-8
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Gums and stabilisers for the food industry 9 P A Williams and G O Phillips Royal Society of Chemistry special publication 218 Royal Society of Chemistry, Cambridge, 1998 438, price £79.50 ISBN 0-85404-708-5.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1315, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1315::AID-JSFA360>3.0.CO;2-B
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Determination of biotin in low-temperature fish-meal processed from different species by means of a microbiological method using Lactobacillus plantarum as test organism.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1298, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1298::AID-JSFA364>3.0.CO;2-A
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Effect of emulsifiers, fat level and type on the rheological characteristics of biscuit dough and quality of biscuits.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1223, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1223::AID-JSFA346>3.0.CO;2-W
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Smoke and liquid smoke. Study of an aqueous smoke flavouring from the aromatic plant Thymus vulgaris L.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1267, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1267::AID-JSFA357>3.0.CO;2-C
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Food emulsions and foams. Interfaces, interactions and stability The Royal Society of Chemistry, Cambridge, 1999 pp x + 390, price £85.00 ISBN 0-85404-753-0.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1318, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1318::AID-JSFA397>3.0.CO;2-L
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Light-induced glycoalkaloid accumulation of potato tubers ( Solanum tuberosum L).
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1305, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1305::AID-JSFA368>3.0.CO;2-R
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Introduction to plant physiology 2nd edition Edited by WG Hopkins, Wiley, Chichester, 1999 pp xiii + 512, Price £28.50 ISBN 0-471-9281-3.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1317, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1317::AID-JSFA379>3.0.CO;2-I
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Degradation of organophosphorus pesticides in aqueous extracts of young green barley leaves ( Hordeum vulgare L).
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 10, p. 1311, doi. 10.1002/(SICI)1097-0010(19990715)79:10<1311::AID-JSFA370>3.0.CO;2-E
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