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Fructose Malabsorption and Intolerance: Effects of Fructose with and without Simultaneous Glucose IngestionLATULIPPE, Marie E; SKOOG, Suzanne M.Critical reviews in food science and nutrition. 2011, Vol 51, Num 7, pp 583-592, issn 1040-8398, 10 p.Article

Formation of Hydroxymethylfurfural in Domestic High-Fructose Corn Syrup and Its Toxicity to the Honey Bee (Apis mellifera)LEBLANC, Blaise W; EGGLESTON, Gillian; SAMMATARO, Diana et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 16, pp 7369-7376, issn 0021-8561, 8 p.Article

Elastic behavior of syrupsBEDI, S. S; JINDAL, Kirti; SINGH, Narpinder et al.Journal of food engineering. 2005, Vol 70, Num 2, pp 183-188, issn 0260-8774, 6 p.Article

HPAEC-PAD oligosaccharide analysis to detect adulterations of honey with sugar syrupsMORALES, V; CORZO, N; SANZ, M. L et al.Food chemistry. 2008, Vol 107, Num 2, pp 922-928, issn 0308-8146, 7 p.Article

U.S. high fructose corn syrup and sugar pricesCASTILLO, Maria José; SCHMITZ, Andrew.International sugar journal. 2007, Vol 109, Num 1302, issn 0020-8841, 353-361 [8 p.]Article

Mouthfeel detection threshold and instrumental viscosity of sucrose and high fructose corn syrup solutionsKAPPES, S. M; SCHMIDT, S. J; LEE, S.-Y et al.Journal of food science. 2006, Vol 71, Num 9, issn 0022-1147, S597-S602Article

Natural Food and the Pastoral: A Sentimental Notion?THOMPSON, Donald B.Journal of agricultural and environmental ethics. 2011, Vol 24, Num 2, pp 165-194, issn 1187-7863, 30 p.Article

Xylanases from microbial origin induce syrup formation in doughDE SCHRYVER, Peter; SESENA, Susana; DECAIGNY, Bert et al.Journal of cereal science (Print). 2008, Vol 47, Num 1, pp 18-28, issn 0733-5210, 11 p.Article

Carbohydrate Composition of High-Fructose Corn Syrups (HFCS) Used for Bee Feeding: Effect on Honey CompositionRUIZ-MATUTE, Ana Isabel; WEISS, Milagra; SAMMATARO, Diana et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 12, pp 7317-7322, issn 0021-8561, 6 p.Article

Effect of Isomaltooligosaccharide Syrup on Quality Characteristics of Sponge CakeLEE, Ching-Ching; WANG, Hsueh-Fang; LIN, Sheng-Dun et al.Cereal chemistry. 2008, Vol 85, Num 4, pp 515-521, issn 0009-0352, 7 p.Article

Nucleation of amorphous sucrose-corn syrup mixturesLEVENSON, D. A; HARTEL, R. W.Journal of food engineering. 2005, Vol 69, Num 1, pp 9-15, issn 0260-8774, 7 p.Article

Effects of producing maple syrup from concentrated and reconstituted maple sap of different sugar concentrationsVAN DEN BERG, A. K; PERKINS, T. D; ISSELHARDT, M. L et al.International sugar journal. 2011, Vol 113, Num 1345, pp 35-44, issn 0020-8841, 10 p.Article

Investigation of TiO2 nanoparticle efficiency on decolourisation of industrial date syrupNASABI, Mahshad; LABBAFI, Mohsen; HADINEZHAD, Mehri et al.International journal of food science & technology. 2013, Vol 48, Num 2, pp 316-323, issn 0950-5423, 8 p.Article

Partial demineralization of maple sap by electrodialysis : impact on syrup sensory and physicochemical characteristicsBAZINET, Laurent; GAUDREAU, Hélène; LAVIGNE, Darie et al.Journal of the science of food and agriculture. 2007, Vol 87, Num 9, pp 1691-1698, issn 0022-5142, 8 p.Article

Discrimination and classification of adulterants in maple syrup with the use of infrared spectroscopic techniquesPARADKAR, M. M; SIVAKESAVA, S; IRUDAYARAJ, J et al.Journal of the science of food and agriculture. 2003, Vol 83, Num 7, pp 714-721, issn 0022-5142, 8 p.Article

Methylglyoxal is associated with bacteriostatic activity of high fructose agave syrupsCORRALES ESCOBOSA, Alma Rosa; OJEDA, Armando Gomez; WROBEL, Kazimierz et al.Food chemistry. 2014, Vol 165, pp 444-450, issn 0308-8146, 7 p.Article

Further Investigation into Maple Syrup Yields 3 New Lignans, a New Phenylpropanoid, and 26 Other PhytochemicalsLIYA LI; SEERAM, Navindra P.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 14, pp 7708-7716, issn 0021-8561, 9 p.Conference Paper

Compositional and functional characteristics of dates, syrups, and their by-productsAL-FARSI, Mohamed; ALASALVAR, Cesarettin; AL-ABID, Mohammed et al.Food chemistry. 2007, Vol 104, Num 3, pp 943-947, issn 0308-8146, 5 p.Article

Lactic acid production using two food processing wastes, canned pineapple syrup and grape invertase, as substrate and enzymeUENO, Takashi; OZAWA, Yasuhiro; ISHIKAWA, Masaki et al.Biotechnology letters. 2003, Vol 25, Num 7, pp 573-577, issn 0141-5492, 5 p.Article

Reactive dicarbonyl compounds and 5-(hydroxymethyl)-2-furfural in carbonated beverages containing high fructose corn syrupLO, Chih-Yu; SHIMING LI; YU WANG et al.Food chemistry. 2008, Vol 107, Num 3, pp 1099-1105, issn 0308-8146, 7 p.Article

Syrup clarification for plantation white sugar to meet new quality standardsSTEINDL, R. J; DOHERTY, W. O. S.International sugar journal. 2005, Vol 107, Num 1282, pp 581-589, issn 0020-8841, 9 p.Article

Characterization of a thermostable glucose isomerase with an acidic pH optimum from Acidothermus cellulolyticusWANMENG MU; XIAOLE WANG; QINGHAI XUE et al.Food research international. 2012, Vol 47, Num 2, pp 364-367, issn 0963-9969, 4 p.Conference Paper

Furan formation during UV-treatment of fruit juicesBULE, Mahesh V; DESAI, Kiran M; PARISI, Brian et al.Food chemistry. 2010, Vol 122, Num 4, pp 937-942, issn 0308-8146, 6 p.Article

Variation and Correlation of Properties in Different Grades of Maple SyrupSINGH, Amritpal S; JONES, A. Maxwell P; SAXENA, Praveen K et al.Plant foods for human nutrition (Dordrecht). 2014, Vol 69, Num 1, pp 50-56, issn 0921-9668, 7 p.Article

Glucose Oxidase-Mediated Gelation: A Simple Test To Detect Glucose in Food ProductsYI LIU; JAVVAJI, Vishal; RAGHAVAN, Srinivasa R et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 36, pp 8963-8967, issn 0021-8561, 5 p.Conference Paper

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