Found: 18
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Degradation of rye arabinoxylans in the large intestine of pigs.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 961, doi. 10.1002/(SICI)1097-0010(19990515)79:7<961::AID-JSFA311>3.0.CO;2-1
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Electron spin resonance (ESR) spectroscopic assessment of the contribution of quercetin and other flavonols to the antioxidant capacity of red wines.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 1011, doi. 10.1002/(SICI)1097-0010(19990515)79:7<1011::AID-JSFA320>3.0.CO;2-Y
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Influence of double enzymic hydrolyses on gluten functionality.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 1048, doi. 10.1002/(SICI)1097-0010(19990515)79:7<1048::AID-JSFA327>3.0.CO;2-Y
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The measurement of carbon dioxide transmission of edible films by a static method.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 1033, doi. 10.1002/(SICI)1097-0010(19990515)79:7<1033::AID-JSFA324>3.0.CO;2-E
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Chemical and physical characteristics of different barley samples.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 979, doi. 10.1002/(SICI)1097-0010(19990515)79:7<979::AID-JSFA313>3.0.CO;2-L
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Phenolic compounds and kernel characteristics of Zimbabwean sorghums.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 1003, doi. 10.1002/(SICI)1097-0010(19990515)79:7<1003::AID-JSFA317>3.0.CO;2-F
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Pectinolytic and cellulolytic activities of heat resistant fungi and their macerating effects on mango and African mango.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 1054, doi. 10.1002/(SICI)1097-0010(19990515)79:7<1054::AID-JSFA328>3.0.CO;2-W
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Relationship between proteolytic changes and tenderness in prerigor lactic acid marinated beef.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 970, doi. 10.1002/(SICI)1097-0010(19990515)79:7<970::AID-JSFA312>3.0.CO;2-X
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Phytosterol content in seven oat cultivars grown at three locations in Sweden.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 1021, doi. 10.1002/(SICI)1097-0010(19990515)79:7<1021::AID-JSFA316>3.0.CO;2-E
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The effects of ethanol treatment on the metabolism, shelf life and quality of stored tomatoes at different maturities and temperatures.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 995, doi. 10.1002/(SICI)1097-0010(19990515)79:7<995::AID-JSFA315>3.0.CO;2-D
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Molecular degradation of rice starch during processing to flakes.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 941, doi. 10.1002/(SICI)1097-0010(19990515)79:7<941::AID-JSFA309>3.0.CO;2-L
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Effect of post-harvest treatments on the level of glucosinolates in broccoli.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 1028, doi. 10.1002/(SICI)1097-0010(19990515)79:7<1028::AID-JSFA322>3.0.CO;2-I
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Detection and quantification of goat's cheese in ewe's cheese using a monoclonal antibody and two ELISA formats.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 1043, doi. 10.1002/(SICI)1097-0010(19990515)79:7<1043::AID-JSFA326>3.0.CO;2-5
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Purification of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 950, doi. 10.1002/(SICI)1097-0010(19990515)79:7<950::AID-JSFA289>3.0.CO;2-E
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Shelf-life extension of fresh-like ready-to-use pear cubes.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 955, doi. 10.1002/(SICI)1097-0010(19990515)79:7<955::AID-JSFA310>3.0.CO;2-3
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Release of distillate flavour compounds in Scotch malt whisky.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 1015, doi. 10.1002/(SICI)1097-0010(19990515)79:7<1015::AID-JSFA321>3.0.CO;2-R
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Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 987, doi. 10.1002/(SICI)1097-0010(19990515)79:7<987::AID-JSFA314>3.0.CO;2-H
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Quality of industrial pectin extracted from peach pomace at different pH and temperatures.
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- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 7, p. 1038, doi. 10.1002/(SICI)1097-0010(19990515)79:7<1038::AID-JSFA325>3.0.CO;2-6
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