Works matching IS 00225142 AND DT 2009 AND VI 89 AND IP 8
Results: 25
Nutrient digestibility and performance of broiler chickens fed regular or green canola biodiesel press cakes produced using a micro-scale process.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1307, doi. 10.1002/jsfa.3587
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Relationship between kernel size and shape and lipase activity of naked oat before and after pearling treatment.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1424, doi. 10.1002/jsfa.3607
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Proteome analysis of Pithecellobium dulce seeds using two-dimensional gel electrophoresis and tandem mass spectrometry.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1284, doi. 10.1002/jsfa.3584
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Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1360, doi. 10.1002/jsfa.3595
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Cultivar and growing area effects on minor compounds of olive oil from autochthonous and European introduced cultivars in Tunisia.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1314, doi. 10.1002/jsfa.3588
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Determination of polyphenolic constituents and biological activities of bark extracts from different Pinus species.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1339, doi. 10.1002/jsfa.3591
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Combined use of HMF and furosine to assess fresh honey quality.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1332, doi. 10.1002/jsfa.3590
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Structural modification of soy protein by the lipid peroxidation product malondialdehyde.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1416, doi. 10.1002/jsfa.3606
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Effect of garlic consumption on total antioxidant status and some biochemical and haematological parameters in blood of rats.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1434, doi. 10.1002/jsfa.3617
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Antioxidant compounds in green and red peppers as affected by irrigation frequency, salinity and nutrient solution composition.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1352, doi. 10.1002/jsfa.3594
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Effects of milk proteins and gums on quality of bread made from frozen dough.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1407, doi. 10.1002/jsfa.3602
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Physicochemical and functional properties of ten cultivars of seem ( Lablab purpureus L.), an underexploited bean in Bangladesh.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1277, doi. 10.1002/jsfa.3583
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Survival, growth characteristics and bioactive potential of Lactobacillus acidophilus in a soy-based cream cheese.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1382, doi. 10.1002/jsfa.3598
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Effect of long-term dietary administration of oregano and rosemary on the antioxidant status of rat serum, liver, kidney and heart after carbon tetrachloride-induced oxidative stress.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1397, doi. 10.1002/jsfa.3601
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Review of flavonoids and other phenolics from fruits of different tomato ( Lycopersicon esculentum Mill.) cultivars.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1255, doi. 10.1002/jsfa.3605
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Chemical composition and physical characteristics of water caltrop during growth.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1298, doi. 10.1002/jsfa.3586
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Compensatory growth in slaughter pigs reared under organic conditions.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1376, doi. 10.1002/jsfa.3597
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Emulsifying properties of gum kondagogu ( Cochlospermum gossypium), a natural biopolymer.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1271, doi. 10.1002/jsfa.3568
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Evolution of the oxidative and hydrolytic degradation of biscuits' fatty fraction during storage.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1392, doi. 10.1002/jsfa.3600
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Study of two different cold restructuring processes using two different qualities of hake ( Merluccius capensis) muscle, with addition of microbial transglutaminase.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1346, doi. 10.1002/jsfa.3592
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Physical and sensory characteristics of processed cheeses manufactured by extrusion technology.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1428, doi. 10.1002/jsfa.3608
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GC/MS analysis and antimicrobial and antioxidant activities of essential oil of Eucalyptus radiata.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1292, doi. 10.1002/jsfa.3585
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Assessment for fungal, mycotoxin and insect spoilage in maize stored for human consumption in Zambia.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1366, doi. 10.1002/jsfa.3596
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Seasonal variations in polyphenols and lipoic acid in fruits of tomato irrigated with sea water.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1326, doi. 10.1002/jsfa.3589
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Expression, purification and refolding of recombinant Cry1Ab/Ac obtained in Escherichia coli as inclusion bodies Sishuo Cao, Wentao Xu, Yunbo Luo, Xiaoyun He, Xing Guo, Yanfang Yuan, Changmei Yuan, Kunlun Huang. Journal of the Science of Food and Agriculture, 2009: 89: 796-801
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1438, doi. 10.1002/jsfa.3621
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- Article