Works matching IS 00225142 AND DT 2001 AND VI 81 AND IP 2
Results: 16
Antioxidant ability of BHT- and α-tocopherol-impregnated LDPE film in packaging of oatmeal.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 2, p. 194, doi. 10.1002/1097-0010(20010115)81:2<194::AID-JSFA801>3.0.CO;2-R
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Starch properties as affected by sorghum grain chemistry.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 2, p. 245, doi. 10.1002/1097-0010(20010115)81:2<245::AID-JSFA805>3.0.CO;2-S
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Olfactory and quantitative analysis of volatiles in elderberry ( Sambucus nigra L) juice processed from seven cultivars.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 2, p. 237, doi. 10.1002/1097-0010(20010115)81:2<237::AID-JSFA809>3.0.CO;2-H
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Physiological function of Se-enriched tea fertilised with sodium selenite and naturally high-Se tea in rats.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 2, p. 202, doi. 10.1002/1097-0010(20010115)81:2<202::AID-JSFA797>3.0.CO;2-V
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Development of a relationship between olfactory response and major odorants from organic wastes.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 2, p. 188, doi. 10.1002/1097-0010(20010115)81:2<188::AID-JSFA800>3.0.CO;2-T
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Interaction of (+)-catechin, (−)-epicatechin, procyanidin B2 and procyanidin C1 with pooled human saliva in vitro.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 2, p. 261, doi. 10.1002/1097-0010(20010115)81:2<261::AID-JSFA804>3.0.CO;2-T
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Structural and chemical changes in cocoa ( Theobroma cacao L) during fermentation, drying and roasting.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 2, p. 281, doi. 10.1002/1097-0010(20010115)81:2<281::AID-JSFA808>3.0.CO;2-B
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Study of total fructan and fructooligosaccharide content in different onion tissues.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 2, p. 177, doi. 10.1002/1097-0010(20010115)81:2<177::AID-JSFA796>3.0.CO;2-9
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Anthocyanin and colour evolution during maturation of four port wines: effect of pyruvic acid addition.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 2, p. 252, doi. 10.1002/1097-0010(20010115)81:2<252::AID-JSFA810>3.0.CO;2-5
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Casein breakdown during ripening of Idiazabal cheese: influence of starter and rennet type.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 2, p. 210, doi. 10.1002/1097-0010(20010115)81:2<210::AID-JSFA803>3.0.CO;2-B
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Disappearance of Maillard reaction products during ensilage and rumen fermentation in vitro.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 2, p. 275, doi. 10.1002/1097-0010(20010115)81:2<275::AID-JSFA814>3.0.CO;2-L
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Iron chelation by digests of insoluble chicken muscle protein: the role of histidine residues.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 2, p. 183, doi. 10.1002/1097-0010(20010115)81:2<183::AID-JSFA799>3.0.CO;2-1
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Deep-fat frying of cassava: influence of raw material properties on chip quality.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 2, p. 227, doi. 10.1002/1097-0010(20010115)81:2<227::AID-JSFA802>3.0.CO;2-4
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Effect of chitosan on incidence of brown rot, quality and physiological attributes of postharvest peach fruit.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 2, p. 269, doi. 10.1002/1097-0010(20010115)81:2<269::AID-JSFA806>3.0.CO;2-F
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A new candidate protein for high lysine content in wheat grain.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 2, p. 216, doi. 10.1002/1097-0010(20010115)81:2<216::AID-JSFA794>3.0.CO;2-X
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Soybean seeds surface-coated with depolymerised chitins: chitinase activity as a predictive index for the harvest of beans in field culture.
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- Journal of the Science of Food & Agriculture, 2001, v. 81, n. 2, p. 205, doi. 10.1002/1097-0010(20010115)81:2<205::AID-JSFA798>3.0.CO;2-P
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