Works matching IS 00225142 AND DT 2015 AND VI 95 AND IP 6
Results: 28
New insights into the dynamics of vacuum impregnation of plant tissues and its metabolic consequences.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1127, doi. 10.1002/jsfa.6777
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The use of vermicompost in organic farming: overview, effects on soil and economics.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1143, doi. 10.1002/jsfa.6849
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Inferring the origin of rare fruit distillates from compositional data using multivariate statistical analyses and the identification of new flavour constituents.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1217, doi. 10.1002/jsfa.6810
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Differing chemical compositions of three teas may explain their different effects on acute blood pressure in spontaneously hypertensive rats.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1236, doi. 10.1002/jsfa.6811
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Enhanced efficiency fertilisers: a review of formulation and nutrient release patterns.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1131, doi. 10.1002/jsfa.6812
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Characterization of Phytophthora nicotianae isolates in southeast Spain and their detection and quantification through a real-time TaqMan PCR.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1243, doi. 10.1002/jsfa.6813
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A comparison of actual versus stated label amounts of EPA and DHA in commercial omega-3 dietary supplements in the United States.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1260, doi. 10.1002/jsfa.6816
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Chitosan coating incorporated with the lactoperoxidase system: an active edible coating for fish preservation.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1373, doi. 10.1002/jsfa.6838
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Effects of different concentrations of salt and sugar on biogenic amines and quality changes of carp ( Cyprinus carpio) during chilled storage.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1157, doi. 10.1002/jsfa.6803
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Variation in bioactive content in broccoli ( Brassica oleracea var. italica) grown under conventional and organic production systems.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1163, doi. 10.1002/jsfa.6804
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Analyzing organic tea certification and traceability system within the Taiwanese tea industry.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1252, doi. 10.1002/jsfa.6814
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Comparison of lipids, fatty acids and volatile compounds of various kumquat species using HS/ GC/ MS/ FID techniques.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1268, doi. 10.1002/jsfa.6817
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Assessment of cluster yield components by image analysis.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1274, doi. 10.1002/jsfa.6819
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Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1350, doi. 10.1002/jsfa.6830
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A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1362, doi. 10.1002/jsfa.6831
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Production performance, meat composition and oxidative susceptibility in broiler chicken fed with different phenolic compounds.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1172, doi. 10.1002/jsfa.6805
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An active recombinant cocoonase from the silkworm Bombyx mori: bleaching, degumming and sericin degrading activities.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1179, doi. 10.1002/jsfa.6806
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Production of γ-aminobutyric acid by microorganisms from different food sources.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1190, doi. 10.1002/jsfa.6807
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Effect of the antioxidants composition in diet on the sensory and physical properties of frozen farmed Coho salmon ( Oncorhynchus kisutch).
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1199, doi. 10.1002/jsfa.6808
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Improvement of the antioxidant and hypolipidaemic effects of cowpea flours ( Vigna unguiculata) by fermentation: results of in vitro and in vivo experiments.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1207, doi. 10.1002/jsfa.6809
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Production of an anthocyanin-rich food colourant from Thymus moroderi and its application in foods.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1283, doi. 10.1002/jsfa.6821
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Management practices and forage quality affecting the contamination of milk with anaerobic spore-forming bacteria.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1294, doi. 10.1002/jsfa.6822
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Study on reducing antigenic response and IgE-binding inhibitions of four milk proteins of Lactobacillus casei 1134.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1303, doi. 10.1002/jsfa.6823
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Biochar-manure compost in conjunction with pyroligneous solution alleviated salt stress and improved leaf bioactivity of maize in a saline soil from central China: a 2-year field experiment.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1321, doi. 10.1002/jsfa.6825
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Wine evolution and spatial distribution of oxygen during storage in high-density polyethylene tanks.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1313, doi. 10.1002/jsfa.6824
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Molecular diversity and hypoglycemic polypeptide-P content of Momordica charantia in different accessions and different seasons.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1328, doi. 10.1002/jsfa.6826
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Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1336, doi. 10.1002/jsfa.6827
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Evaluation of quality of kefir from milk obtained from goats supplemented with a diet rich in bioactive compounds.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 6, p. 1343, doi. 10.1002/jsfa.6828
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