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Results: 1-25 | 26-46 |
Results: 26-46/46
METACHROMATIC EFFECT IN HOMOLOGOUS GROUPS OF WHEAT, BARLEY AND RYE PROLAMINS
Authors: CHIRDO FG FOSSATI CA ANON MC
Citation: Fg. Chirdo et al., METACHROMATIC EFFECT IN HOMOLOGOUS GROUPS OF WHEAT, BARLEY AND RYE PROLAMINS, Journal of food biochemistry, 18(3), 1995, pp. 185-197
GELATION OF SOYBEAN PROTEIN ISOLATES IN ACIDIC CONDITIONS - EFFECT OFPH AND PROTEIN-CONCENTRATION
Authors: PUPPO MC LUPANO CE ANON MC
Citation: Mc. Puppo et al., GELATION OF SOYBEAN PROTEIN ISOLATES IN ACIDIC CONDITIONS - EFFECT OFPH AND PROTEIN-CONCENTRATION, Journal of agricultural and food chemistry, 43(9), 1995, pp. 2356-2361
EFFECTS OF THERMAL-TREATMENT OF SOY PROTEIN ISOLATE ON THE CHARACTERISTICS AND STRUCTURE-FUNCTION RELATIONSHIP OF SOLUBLE AND INSOLUBLE FRACTIONS
Authors: SORGENTINI DA WAGNER JR ANON MC
Citation: Da. Sorgentini et al., EFFECTS OF THERMAL-TREATMENT OF SOY PROTEIN ISOLATE ON THE CHARACTERISTICS AND STRUCTURE-FUNCTION RELATIONSHIP OF SOLUBLE AND INSOLUBLE FRACTIONS, Journal of agricultural and food chemistry, 43(9), 1995, pp. 2471-2479
PARTIAL REDUCTION OF SOY PROTEIN ISOLATE DISULFIDE BONDS
Authors: PETRUCCELLI S ANON MC
Citation: S. Petruccelli et Mc. Anon, PARTIAL REDUCTION OF SOY PROTEIN ISOLATE DISULFIDE BONDS, Journal of agricultural and food chemistry, 43(8), 1995, pp. 2001-2006
POSTMORTEM CHANGES IN ADDUCTOR MUSCLES FROM AULACOMYA ATER ATER (MOLINA) STORED AT 2-4-DEGREES-C - A DIFFERENTIAL SCANNING CALORIMETRIC STUDY
Authors: PAREDI ME TOMAS MC DEMATTIO NDV CRUPKIN M ANON MC
Citation: Me. Paredi et al., POSTMORTEM CHANGES IN ADDUCTOR MUSCLES FROM AULACOMYA ATER ATER (MOLINA) STORED AT 2-4-DEGREES-C - A DIFFERENTIAL SCANNING CALORIMETRIC STUDY, Journal of agricultural and food chemistry, 43(7), 1995, pp. 1758-1761
SOY PROTEIN ISOLATE COMPONENTS AND THEIR INTERACTIONS
Authors: PETRUCCELLI S ANON MC
Citation: S. Petruccelli et Mc. Anon, SOY PROTEIN ISOLATE COMPONENTS AND THEIR INTERACTIONS, Journal of agricultural and food chemistry, 43(7), 1995, pp. 1762-1767
RELATIONSHIP BETWEEN THE METHOD OF OBTENTION AND THE STRUCTURAL AND FUNCTIONAL-PROPERTIES OF SOY PROTEIN ISOLATES .2. SURFACE-PROPERTIES (VOL 42, PG 2170, 1994)
Authors: PETRUCCELLI S ANON MC
Citation: S. Petruccelli et Mc. Anon, RELATIONSHIP BETWEEN THE METHOD OF OBTENTION AND THE STRUCTURAL AND FUNCTIONAL-PROPERTIES OF SOY PROTEIN ISOLATES .2. SURFACE-PROPERTIES (VOL 42, PG 2170, 1994), Journal of agricultural and food chemistry, 43(3), 1995, pp. 854-854
RELATIONSHIP BETWEEN THE METHOD OF OBTENTION AND THE STRUCTURAL AND FUNCTIONAL-PROPERTIES OF SOY PROTEIN ISOLATES .1. STRUCTURAL AND HYDRATION PROPERTIES (VOL 42, PG 2161, 1994)
Authors: PETRUCCELLI S ANON MC
Citation: S. Petruccelli et Mc. Anon, RELATIONSHIP BETWEEN THE METHOD OF OBTENTION AND THE STRUCTURAL AND FUNCTIONAL-PROPERTIES OF SOY PROTEIN ISOLATES .1. STRUCTURAL AND HYDRATION PROPERTIES (VOL 42, PG 2161, 1994), Journal of agricultural and food chemistry, 43(3), 1995, pp. 854-854
THERMAL AGGREGATION OF SOY PROTEIN ISOLATES
Authors: PETRUCCELLI S ANON MC
Citation: S. Petruccelli et Mc. Anon, THERMAL AGGREGATION OF SOY PROTEIN ISOLATES, Journal of agricultural and food chemistry, 43(12), 1995, pp. 3035-3041
PEROXIDASE FROM STRAWBERRY FRUIT (FRAGARIA ANANASSA-DUCH) - PARTIAL-PURIFICATION AND DETERMINATION OF SOME PROPERTIES
Authors: CIVELLO PM MARTINEZ GA CHAVES AR ANON MC
Citation: Pm. Civello et al., PEROXIDASE FROM STRAWBERRY FRUIT (FRAGARIA ANANASSA-DUCH) - PARTIAL-PURIFICATION AND DETERMINATION OF SOME PROPERTIES, Journal of agricultural and food chemistry, 43(10), 1995, pp. 2596-2601
MARGARINES - A RHEOLOGICAL STUDY
Authors: SEGURA JA HERRERA ML ANON MC
Citation: Ja. Segura et al., MARGARINES - A RHEOLOGICAL STUDY, Journal of the American Oil Chemists' Society, 72(3), 1995, pp. 375-378
EFFECT OF GIBBERELLIC-ACID ON RIPENING OF STRAWBERRY FRUITS (FRAGARIA-ANNANASSA DUCH)
Authors: MARTINEZ GA CHAVES AR ANON MC
Citation: Ga. Martinez et al., EFFECT OF GIBBERELLIC-ACID ON RIPENING OF STRAWBERRY FRUITS (FRAGARIA-ANNANASSA DUCH), Journal of plant growth regulation, 13(2), 1994, pp. 87-91
THERMAL-STABILITY OF A NEUTRAL PROTEASE OF ASPERGILLUS-ORYZAE
Authors: BOMBARA N PILOSOF AMR ANON MC
Citation: N. Bombara et al., THERMAL-STABILITY OF A NEUTRAL PROTEASE OF ASPERGILLUS-ORYZAE, Journal of food biochemistry, 18(1), 1994, pp. 31-41
DRYING RATES OF 25 ARGENTINEAN VARIETIES OF SOYBEAN - A COMPARATIVE-STUDY
Authors: GINER SA BORRAS F ROBUTTI JL ANON MC
Citation: Sa. Giner et al., DRYING RATES OF 25 ARGENTINEAN VARIETIES OF SOYBEAN - A COMPARATIVE-STUDY, Lebensmittel-Wissenschaft + Technologie, 27(4), 1994, pp. 308-313
MATHEMATICAL-MODEL FOR FORMATION RATE AND COLLAPSE OF FOAMS FROM ENZYME-MODIFIED WHEAT FLOURS
Authors: BOMBARA N PILOSOF AMR ANON MC
Citation: N. Bombara et al., MATHEMATICAL-MODEL FOR FORMATION RATE AND COLLAPSE OF FOAMS FROM ENZYME-MODIFIED WHEAT FLOURS, Journal of food science, 59(3), 1994, pp. 626
THERMAL-DENATURATION OF AULACOMYA ATER ATER (MOLINA) MYOFIBRILLAR PROTEINS - A DIFFERENTIAL SCANNING CALORIMETRIC STUDY
Authors: PAREDI ME TOMAS MC CRUPKIN M ANON MC
Citation: Me. Paredi et al., THERMAL-DENATURATION OF AULACOMYA ATER ATER (MOLINA) MYOFIBRILLAR PROTEINS - A DIFFERENTIAL SCANNING CALORIMETRIC STUDY, Journal of agricultural and food chemistry, 42(4), 1994, pp. 873-877
FRACTIONATION OF WHEAT, BARLEY, AND RYE PROLAMINS BY CATION-EXCHANGE FPLC
Authors: CHIRDO FG FOSSATI CA ANON MC
Citation: Fg. Chirdo et al., FRACTIONATION OF WHEAT, BARLEY, AND RYE PROLAMINS BY CATION-EXCHANGE FPLC, Journal of agricultural and food chemistry, 42(11), 1994, pp. 2460-2465
RELATIONSHIP BETWEEN THE METHOD OF OBTENTION AND THE STRUCTURAL AND FUNCTIONAL-PROPERTIES OF SOY PROTEIN ISOLATES .1. STRUCTURAL AND HYDRATION PROPERTIES
Authors: PETRUCCELLI S ANON MC
Citation: S. Petruccelli et Mc. Anon, RELATIONSHIP BETWEEN THE METHOD OF OBTENTION AND THE STRUCTURAL AND FUNCTIONAL-PROPERTIES OF SOY PROTEIN ISOLATES .1. STRUCTURAL AND HYDRATION PROPERTIES, Journal of agricultural and food chemistry, 42(10), 1994, pp. 2161-2169
RELATIONSHIP BETWEEN THE METHOD OF OBTENTION AND THE STRUCTURAL AND FUNCTIONAL-PROPERTIES OF SOY PROTEIN ISOLATES .2. SURFACE-PROPERTIES
Authors: PETRUCCELLI S ANON MC
Citation: S. Petruccelli et Mc. Anon, RELATIONSHIP BETWEEN THE METHOD OF OBTENTION AND THE STRUCTURAL AND FUNCTIONAL-PROPERTIES OF SOY PROTEIN ISOLATES .2. SURFACE-PROPERTIES, Journal of agricultural and food chemistry, 42(10), 1994, pp. 2170-2176
CHARACTERIZATION OF FERMENTED CASSAVA STARCHES
Authors: PETRUCCELLI S ZAMPONI RA JOVANOVICH G ANON MC
Citation: S. Petruccelli et al., CHARACTERIZATION OF FERMENTED CASSAVA STARCHES, Journal of food biochemistry, 17(3), 1993, pp. 161-172
PROTEOLYTIC ACTIVITY OF LACTOBACILLUS-BULGARICUS GROWN IN MILK
Authors: ABRAHAM AG DEANTONI GL ANON MC
Citation: Ag. Abraham et al., PROTEOLYTIC ACTIVITY OF LACTOBACILLUS-BULGARICUS GROWN IN MILK, Journal of dairy science, 76(6), 1993, pp. 1498-1505
Risultati: 1-25 | 26-46 |