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Results 1 to 25 of 14658

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Dietary patterns and further survival in japanese centenariansSHIMIZU, Kenichiro; TAKEDA, Sumie; NOJI, Hiroyasu et al.Journal of nutritional science and vitaminology. 2003, Vol 49, Num 2, pp 133-138, issn 0301-4800, 6 p.Article

Riboflavin (vitamin B-2) and healthPOWERS, Hilary J.The American journal of clinical nutrition. 2003, Vol 77, Num 6, pp 1352-1360, issn 0002-9165, 9 p.Article

Sphingoid bases in dairy productsRIBAR, Slavica; KARMELIC, Ivana; MESARIC, Marko et al.Food research international. 2007, Vol 40, Num 7, pp 848-854, issn 0963-9969, 7 p.Article

Food matrix impact on macronutrients nutritional propertiesTURGEON, Sylvie L; RIOUX, Laurie-Eve.Food hydrocolloids. 2011, Vol 25, Num 8, pp 1915-1924, issn 0268-005X, 10 p.Article

Impianti di refrigerazione per la conservazione dei prodotti alimentari. Seconda parte : Dal latte ai formaggi = Refrigeration for food products conservation.2nd part : from the milk to the cheeseSUSANI, A.Installatore italiano. 1998, Vol 49, Num 8, pp 33-42, issn 0020-2118Article

Safety assessment of dairy microorganisms : Geotrichum candidumPOTTIER, Ivannah; GENTE, Stéphanie; VEMOUX, Jean-Paul et al.International journal of food microbiology. 2008, Vol 126, Num 3, pp 327-332, issn 0168-1605, 6 p.Article

Consumer reactions to creaminess and genetic sensitivity to 6-n-propylthiouracil: A multidimensional studyKIRKMEYER, Sarah V; TEPPER, Beverly J.Food quality and preference. 2005, Vol 16, Num 6, pp 545-556, issn 0950-3293, 12 p.Article

New capillary electrophoresis method for the determination of furosine in dairy productsVALLEJO-CORDOBA, Belinda; MAZORRA-MANZANO, Miguel A; GONZALEZ-CORDOVA, Aaron F et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 19, pp 5787-5790, issn 0021-8561, 4 p.Article

Determinants of customer satisfaction on the markets of selected dairy productsNIEZURAWSKI, Lech.Polish journal of food and nutrition sciences. 2006, Vol 15, pp 155-160, issn 1230-0322, 6 p., SUP1Conference Paper

Farm animal milk proteomicsRONCADA, Paola; PIRAS, Cristian; SOGGIU, Alessio et al.Journal of proteomics (Print). 2012, Vol 75, Num 14, pp 4259-4274, issn 1874-3919, 16 p.Article

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time―intensityPINEAU, N; SCHLICH, P; CORDELLE, S et al.Food quality and preference. 2009, Vol 20, Num 6, pp 450-455, issn 0950-3293, 6 p.Article

Safety assessment of dairy microorganisms : The hemiascomycetous yeastsJACQUES, Noémie; CASAREGOLA, Serge.International journal of food microbiology. 2008, Vol 126, Num 3, pp 321-326, issn 0168-1605, 6 p.Article

Contribution to the understanding of consumers' creaminess concept : A sensory and a verbal approachTOURNIER, Carole; MARTIN, Christophe; GUICHARD, Elisabeth et al.International dairy journal. 2007, Vol 17, Num 5, pp 555-564, issn 0958-6946, 10 p.Article

Effect of incorporation of dairy products in chevon nuggetsBAGCHI, Angshuman; CHAKRABORTY, Runu; RAYCHAUDHURI, Utpal et al.International journal of dairy technology. 2007, Vol 60, Num 1, pp 55-57, issn 1364-727X, 3 p.Article

Amperometric assessment of glucose electrode behaviour in mixed solvents and determination of glucose in dairy productsNINCEVIC GRASSINO, Antonela; MILARDOVIC, Stjepan; GRABARIC, Zorana et al.Food chemistry. 2011, Vol 125, Num 4, pp 1335-1339, issn 0308-8146, 5 p.Article

Technological and molecular characterisation of enterococci isolated from north-west Italian dairy productsMORANDI, Stefano; BRASCA, Milena; ANDRIGHETTO, Christian et al.International dairy journal. 2006, Vol 16, Num 8, pp 867-875, issn 0958-6946, 9 p.Article

La « Goutte de Lait » d'Elbeuf. Etude sur son efficacitéLARGESSE, P.Annales de démographie historique (Paris). 1990, pp 43-52, issn 0066-2062Article

Les mots et les actes. Allumer le feu, baratter. Question de texte et d'ensemble techniqueMAHIAS, M.-C.Techniques & culture (Paris). 1989, Num 14, pp 157-176, issn 0248-6016Article

A propos... de cuisine régionaleLANGE, A.Aguiaine. 1992, Vol 24, Num 173, pp 475-476, issn 0222-9536Article

Relationships between saliva and food bolus properties from model dairy productsDRAGO, S. R; PANOUILLE, M; SAINT-EVE, A et al.Food hydrocolloids. 2011, Vol 25, Num 4, pp 659-667, issn 0268-005X, 9 p.Article

Molecular Identification of Yeasts Associated with Traditional Egyptian Dairy ProductsEL-SHAROUD, W. M; BELLOCH, C; PERIS, D et al.Journal of food science. 2009, Vol 74, Num 7, issn 0022-1147, M341-M346Article

Stabilizers: Indispensable Substances in Dairy Products of High RheologyTASNEEM, Madiha; SIDDIQUE, Farzana; AHMAD, Asif et al.Critical reviews in food science and nutrition. 2014, Vol 54, Num 7-9, pp 869-879, issn 1040-8398, 11 p.Article

Intake of Dairy Products and Periodontal Disease : The Hisayama StudySHIMAZAKI, Yoshihiro; SHIROTA, Tomoko; UCHIDA, Kazuhiro et al.Journal of periodontology. 2008, Vol 79, Num 1, pp 131-137, issn 0022-3492, 7 p.Article

An attempt at expressing the turnover of foreign trade in dairy products as a milk equivalentBAZYDLO, Ignacy; GORNOWICZ, Mirosław.Polish journal of food and nutrition sciences. 2006, Vol 15, pp 23-27, issn 1230-0322, 5 p., SUP1Conference Paper

La couleur du lait et des produits laitiers et sa mesure : un article de synthèse (1972-2002) = The colour of milk and dairy products and its measurement: a review article (1972-2002)CHATELAIN, Yann; ALOUI, Jaber; GUGGISBERG, Dominik et al.Mitteilungen aus Lebensmitteluntersuchung und Hygiene. 2003, Vol 94, Num 5, pp 461-488, issn 1424-1307, 28 p.Article

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