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Effect of calcium chloride on chestnutTAN, Zheng-Lin; WU, Mou-Cheng; WANG, Qing-Zhang et al.Journal of food processing and preservation. 2007, Vol 31, Num 3, pp 298-307, issn 0145-8892, 10 p.Article

Chestnut pellicle for the recovery of goldPARAJULI, Durga; ADHIKARI, Chaitanya Raj; KAWAKITA, Hidetaka et al.Bioresource technology. 2009, Vol 100, Num 2, pp 1000-1002, issn 0960-8524, 3 p.Article

Amino acid concentrations and comparison of different hydrolysis procedures for American and foreign chestnuts = Teneur en acides aminés et comparaison de différents protocoles d'hydrolyse de châtaignes d'origine américaine ou étrangèreMEREDITH, F. I; MCCARTHY, M. A; LEFFLER, R et al.Journal of agricultural and food chemistry (Print). 1988, Vol 36, Num 6, pp 1172-1175, issn 0021-8561Article

LUTTE CHIMIQUE CONTRE L'INFECTION DES FEUILLES DE CHATAIGNIER PAR CYLINDROSPORIUM CASTANAEJUHASOVA G.1975; POLNOHOSPODARSTVO; CESKOSL.; DA. 1975; VOL. 21; NO 3; PP. 276-282; ABS. ANGL.; BIBL. 5 REF.Article

Effect of chestnut tannin on the fermentability of soyabean meal nitrogen in the rumenMATHIEU, F; JOUANY, J. P.Annales de zootechnie. 1993, Vol 42, Num 2, issn 0003-424X, p. 127Conference Paper

La place de la châtaigne en alimentation = The chestnutDESMAISON, A. M; ADRIAN, J.Médecine et nutrition. 1986, Vol 22, Num 3, pp 174-180, issn 0398-7604Article

Drying and rehydration characteristics of water chestnut (Trapa natans) as a function of drying air temperatureGAGAN DEEP SINGH; SHARMA, Rajiv; BAWA, A. S et al.Journal of food engineering. 2008, Vol 87, Num 2, pp 213-221, issn 0260-8774, 9 p.Article

Effect of drying temperatures on starch-related functional and thermal properties of chestnut floursCORREIA, Paula; BEIRAO-DA-COSTA, Maria Luísa.Food and bioproducts processing. 2012, Vol 90, Num 2, pp 284-294, issn 0960-3085, 11 p.Article

Starch isolation from chestnut and acorn flours through alkaline and enzymatic methodsREIS CORREIA, Paula; LUISA BEIRAO-DA-COSTA, Maria.Food and bioproducts processing. 2012, Vol 90, Num 2, pp 309-316, issn 0960-3085, 8 p.Article

ANTIOXIDANT ACTIVITY AND PHENOLIC ACID CONSTITUENTS OF CHESTNUT (CASTANIA SATIVA MILL.) HONEY AND PROPOLISSARIKAYA, Ali Osman; ULUSOY, Esra; ÖZTÜRK, Nilgün et al.Journal of food biochemistry. 2009, Vol 33, Num 4, pp 470-481, issn 0145-8884, 12 p.Article

Removal of water turbidity by natural coagulants obtained from chestnut and acornSCIBAN, Marina; KLASNJA, Mile; ANTOV, Mirjana et al.Bioresource technology. 2009, Vol 100, Num 24, pp 6639-6643, issn 0960-8524, 5 p.Article

BROWNING INHIBITION AND QUALITY MAINTENANCE OF FRESH-CUT CHINESE WATER CHESTNUT BY ANOXIA TREATMENTYANLI YOU; YUEMING JIANG; XUEWU DUAN et al.Journal of food processing and preservation. 2007, Vol 31, Num 5, pp 595-606, issn 0145-8892, 12 p.Article

Rheological Properties of Chestnuts Processed by Osmotic Dehydration and Convective DryingCHENLO, F; MOREIRA, R; TORRES, M. D et al.Food science and technology international. 2007, Vol 13, Num 5, pp 369-374, issn 1082-0132, 6 p.Article

Oral allergy syndrome indcued by chestnut (Castanea sativa)ANTICO, A.Annals of allergy, asthma, & immunology. 1996, Vol 76, Num 1, pp 37-40, issn 1081-1206Conference Paper

Development of thermal treatment protocol for disinfesting chestnuts using radio frequency energyLIXIA HOU; BO LING; SHAOJIN WANG et al.Postharvest biology and technology. 2014, Vol 98, pp 65-71, issn 0925-5214, 7 p.Article

Air drying and colour characteristics of chestnuts pre-submitted to osmotic dehydration with sodium chlorideMOREIRA, R; CHENLO, F; CHAGURI, L et al.Food and bioproducts processing. 2011, Vol 89, Num 2, pp 109-115, issn 0960-3085, 7 p.Article

Quorum sensing inhibitory and antimicrobial activities of honeys and the relationship with individual phenolicsTRUCHADO, P; LOPEZ-GALVEZ, F; GIL, M. I et al.Food chemistry. 2009, Vol 115, Num 4, pp 1337-1344, issn 0308-8146, 8 p.Article

Determination of physicochemical properties of chestnutsROY, Poritosh; UMEHARA, Hitomi; SHIINA, Takeo et al.Journal of food engineering. 2008, Vol 87, Num 4, pp 601-604, issn 0260-8774, 4 p.Article

Biological control of the chestnut blight pathogen using mitochondrial agentsBAIDYAROY, Dipnath; BERTRAND, Helmut.Recent research developments in genetics (Vol. 1 (2001)). Recent research developments in genetics. 2001, pp 93-104, isbn 81-7736-049-3Book Chapter

New chestnut-based chips optimization: Effects of ingredientsDI MONACO, Rossella; ANTONELLA MIELE, Nicoletta; CAVELLA, Silvana et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 1, pp 126-132, issn 0023-6438, 7 p.Article

La expresión de una voluntad rupturista : el discurso de La Castaña y El Organillo, revistas chilenas de los 80CASTILLO DE BERCHENKO, A.América (Paris). sd, Num 15-16, pp 337-346, issn 0982-9237Article

Enological potential of chestnut wood for aging Tempranillo wines Part II: Phenolic compounds and chromatic characteristicsALANON, M. E; SCHUMACHER, R; CASTRO-VAZQUEZ, L et al.Food research international. 2013, Vol 51, Num 2, pp 536-543, issn 0963-9969, 8 p.Article

Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activityYANLI YOU; YUEMING JIANG; JIAN SUN et al.Food chemistry. 2012, Vol 132, Num 3, pp 1191-1196, issn 0308-8146, 6 p.Article

Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chipsGARCIA, Raquel; SOARES, Bruno; DIAS, Cristina Barrocas et al.European food research & technology (Print). 2012, Vol 235, Num 3, pp 457-467, issn 1438-2377, 11 p.Article

Un nouveau process pour les marrons = A new process for chesnutsRIA. Revue économique et technique de l'industrie alimentaire européenne. 1996, Num 550, pp 62-63, issn 0035-4244Article

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