Found: 17
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Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 3, p. 397, doi. 10.1002/1097-0010(200002)80:3<397::AID-JSFA542>3.0.CO;2-3
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Sensory and chemical profiles of three European olive varieties ( Olea europea L); an approach for the characterisation and authentication of the extracted oils.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 3, p. 381, doi. 10.1002/1097-0010(200002)80:3<381::AID-JSFA535>3.0.CO;2-4
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Plant quality and harvest in old meadows grazed by reindeer in spring.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 3, p. 329, doi. 10.1002/1097-0010(200002)80:3<329::AID-JSFA528>3.0.CO;2-6
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Using lactic acid bacteria for developing novel fish food products.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 3, p. 375, doi. 10.1002/1097-0010(200002)80:3<375::AID-JSFA539>3.0.CO;2-S
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Influence of the protein distribution of maize endosperm on ruminal starch degradability.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 3, p. 404, doi. 10.1002/1097-0010(200002)80:3<404::AID-JSFA541>3.0.CO;2-Z
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Comparison of effects of prickly pear ( Opuntia ficus indica sp) fruit, arabic gum, carrageenan, alginic acid, locust bean gum and citrus pectin on viscosity and in vitro digestibility of casein.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 3, p. 359, doi. 10.1002/1097-0010(200002)80:3<359::AID-JSFA534>3.0.CO;2-8
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Can spectroscopy in combination with chemometrics replace minks in digestibility tests?
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 3, p. 365, doi. 10.1002/1097-0010(200002)80:3<365::AID-JSFA538>3.0.CO;2-Y
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Carcass and meat characteristics of the Nile crocodile ( Crocodylus niloticus).
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 3, p. 390, doi. 10.1002/1097-0010(200002)80:3<390::AID-JSFA540>3.0.CO;2-G
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Reliability of the sensory analysis data of a panel of tasters.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 3, p. 409, doi. 10.1002/1097-0010(200002)80:3<409::AID-JSFA551>3.0.CO;2-T
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Pickled vegetable and fruit waste mixtures as an alternative feedstuff.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 3, p. 325, doi. 10.1002/1097-0010(200002)80:3<325::AID-JSFA522>3.0.CO;2-S
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Nutritional and toxicological evaluation of yeast ( Saccharomyces cerevisiae) biomass and a yeast protein concentrate.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 3, p. 341, doi. 10.1002/1097-0010(200002)80:3<341::AID-JSFA533>3.0.CO;2-M
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Impact of accessibility and chemical composition on cell wall polysaccharide degradability of maize and lucerne stems.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 3, p. 419, doi. 10.1002/1097-0010(200002)80:3<419::AID-JSFA544>3.0.CO;2-I
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The effect of germination and kilning on the cyanogenic potential, amylase and alcohol levels of sorghum malts used for burukutu production.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 3, p. 352, doi. 10.1002/1097-0010(200002)80:3<352::AID-JSFA434>3.0.CO;2-I
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Changes in aroma quality of 'Golden Delicious' apples after storage at different oxygen and carbon dioxide concentrations.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 3, p. 311, doi. 10.1002/1097-0010(200002)80:3<311::AID-JSFA519>3.0.CO;2-F
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Vanilla flavour: production by conventional and biotechnological routes.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 3, p. 289, doi. 10.1002/1097-0010(200002)80:3<289::AID-JSFA543>3.0.CO;2-2
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Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 3, p. 305, doi. 10.1002/1097-0010(200002)80:3<305::AID-JSFA518>3.0.CO;2-H
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Cytological and compositional evaluation of white asparagus spears as a function of variety, thickness, portion and storage conditions.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 3, p. 335, doi. 10.1002/1097-0010(200002)80:3<335::AID-JSFA529>3.0.CO;2-4
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