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Results 1 to 25 of 3640

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Ionic liquid-based matrix solid-phase dispersion coupled with homogeneous liquid―liquid microextraction of synthetic dyes in condimentsZHIBING WANG; LIYUAN ZHANG; NA LI et al.Journal of chromatography. 2014, Vol 1348, pp 52-62, issn 0021-9673, 11 p.Article

Effects of blanching on polyphenol stability of innovative paste-like parsley (Petroselinum crispum (Mill.) Nym ex A. W. Hill) and marjoram (Origanum majorana L.) productsKAISER, Andrea; CARLE, Reinhold; KAMMERER, Dietmar R et al.Food chemistry. 2013, Vol 138, Num 2-3, pp 1648-1656, issn 0308-8146, 9 p.Article

Essential oil of Algerian rose-scented geranium (Pelargonium graveolens): Chemical composition and antimicrobial activity against food spoilage pathogensMOHAMED NADJIB BOUKHATEM; KAMELI, Abdelkrim; SAIDI, Fairouz et al.Food control. 2013, Vol 34, Num 1, pp 208-213, issn 0956-7135, 6 p.Article

Methods for Thermal Stability Enhancement of Leaf Essential Oils and Their Main Constituents from Indigenous Cinnamon (Cinnamomum osmophloeum)YEH, Hsin-Fu; LUO, Chi-Yuan; LIN, Chun-Ya et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 26, pp 6293-6298, issn 0021-8561, 6 p.Article

Microwave distillation followed by headspace single drop microextraction coupled to gas chromatography-mass spectrometry (GC-MS) for fast analysis of volatile components of Echinophora platyloba DCMOHAMMAD BAGHER GHOLIVAND; MIR MAHDI ABOLGHASEMI; PIRYAEI, Marzieh et al.Food chemistry. 2013, Vol 138, Num 1, pp 251-255, issn 0308-8146, 5 p.Article

Phenolic Constituents from the Roots of Mikania micrantha and Their Allelopathic EffectsQIAOLIN XU; HAIHUI XIE; HUILIN XIAO et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 30, pp 7309-7314, issn 0021-8561, 6 p.Article

Organoleptic Characteristics of Flavor MaterialsMICHALSKI, Judith.Perfumer & flavorist. 2012, Vol 37, Num 5, pp 52-53, issn 0272-2666, 2 p.Article

Relation between Chemical Composition or Antioxidant Activity and Antihypertensive Activity for Six Essential OilsYVON, Yan; RAOELISON, Emmanuel Guy; RAZAFINDRAZAKA, René et al.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, H184-H191Article

Season's Variation Impact on Citrus aurantium Leaves Essential Oil: Chemical Composition and Biological ActivitiesELLOUZE, Inès; ABDERRABBA, Manef; SABAOU, Nassereddine et al.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, T173-T180Article

Cuminaldehyde: A distinctive ingredient with the spicy essence of cuminZVIELY, Michael; MING LI.Perfumer & flavorist. 2012, Vol 37, Num 12, pp 34-37, issn 0272-2666, 4 p.Article

A method for preparation of mustard (Brassica juncea) powder with retained pungency and reduced bitternessSINDHU, S; MAYA, Prakash; INDIRA, T. N et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 49, Num 1, pp 42-47, issn 0023-6438, 6 p.Article

Analysis of the volatile compounds of Brazilian chilli peppers (Capsicum spp.) at two stages of maturity by solid phase micro-extraction and gas chromatography-mass spectrometryBOGUSZ JUNIOR, Stanislau; MARCHI TAVARES, Arlete; TEIXEIRA FILHO, Jose et al.Food research international. 2012, Vol 48, Num 1, pp 98-107, issn 0963-9969, 10 p.Article

Chemometric Processing of Pharmaceutical Essential Oil Fingerprints—Comparison of GC, HPLC, TLC, IR Spectroscopy, and Differential Scanning Calorimetry : Chemometrics in Pharmaceutical AnalysisPIETRAS, Rafał; SKIBINVSKI, Robert; TREBACZ, Hanna et al.Journal of AOAC International. 2012, Vol 95, Num 3, pp 699-703, issn 1060-3271, 5 p.Article

Cloning and expression of γ-glutamyl transpeptidase and its relationship to greening in crushed garlic (Allium sativum) clovesCHO, Jungeun; PARK, Minkyu; CHOI, Doil et al.Journal of the science of food and agriculture. 2012, Vol 92, Num 2, pp 253-257, issn 0022-5142, 5 p.Article

Enhancing Antioxidant Capacity and Reducing Decay of Chinese Bayberries by Essential OilsPENG JIN; XIN WU; FENG XU et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 14, pp 3769-3775, issn 0021-8561, 7 p.Article

La vanille joue la carte qualitativeROUSSELIN-ROUSVOAL, Fanny.Process (Cesson-Sévigné). 2012, Num 1291, issn 0998-6650, p. 57Article

Antiangiogenic Effects and Mechanisms of trans-Ethyl p-Methoxycinnamate from Kaempferia galonga LHE, Zhi-Heng; GAR-LEE YUE, Grace; BIK-SAN LAU, Clara et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 45, pp 11309-11317, issn 0021-8561, 9 p.Article

Optimizing Vanilla SourcingPerfumer & flavorist. 2012, Vol 37, Num 11, pp 36-37, issn 0272-2666, 2 p.Article

Organoleptic Characteristics of Flavor MaterialsMICHALSKI, Judith.Perfumer & flavorist. 2012, Vol 37, Num 7, pp 56-57, issn 0272-2666, 2 p.Article

Degradation Study of Carnosic Acid, Carnosol, Rosmarinic Acid, and Rosemary Extract (Rosmarinus officinalis L.) Assessed Using HPLCYING ZHANG; SMUTS, Jonathan P; DODBIBA, Edra et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 36, pp 9305-9314, issn 0021-8561, 10 p.Conference Paper

From famine plants to tasty and fragrant spices: Three Lamiaceae of general dietary relevance in traditional cuisine of Trás-os-Montes (Portugal)BARROS, Lillian; CARVALHO, Ana Maria; FERREIRA, Isabel C. F. R et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 2, pp 543-548, issn 0023-6438, 6 p.Article

Bactericidal Action of Binary and Ternary Mixtures of Carvacrol, Thymol, and Eugenol against Listeria innocuaGARCIA-GARCIA, Rebeca; LOPEZ-MALO, Aurelio; PALOU, Enrique et al.Journal of food science. 2011, Vol 76, Num 2, issn 0022-1147, M95-M100Article

Influence of the Process, Season, and Origin on Volatile Composition and Antioxidant Activity of Juniperus phoenicea L. Leaves Essential OilsENNAJAR, Monia; AFLOULOUS, Samia; ROMDHANE, Mehrez et al.Journal of food science. 2011, Vol 76, Num 2, issn 0022-1147, C224-C230Article

Orange CarbonylsZVIELY, Michael.Perfumer & flavorist. 2011, Vol 36, Num 3, pp 52-57, issn 0272-2666, 6 p.Article

5-Methyl-6,7-dihydro-5H-cyclopentapyrazine Use in brown, nut, savory, cereal, vegetable, fermented and tropical flavorsWRIGHT, John.Perfumer & flavorist. 2011, Vol 36, Num 8, pp 26-27, issn 0272-2666, 2 p.Article

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