Release of sesquiterpene lactones by enzymatic liquefaction of chicory roots = Libération de lactones sesquiterpéniques lors de la liquéfaction enzymatique des racines de chicoréeLECLERCQ, E; NETJES, J. J.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1985, Vol 181, Num 6, pp 475-477, issn 0044-3026Article

Coffee. Volume 5 : related beverages = Le café. Volume 5 : les boissons analoguesCLARKE, R. J; MACRAE, R.1987, 214 p., isbn 1-85166-103-4Book

Säuren der Zichorienwurzel. 1. Veränderung der Gehalte an den Hauptsäuren mit dem Röstgrad = Les acides de la chicorée. 1. Modifications des concentrations des principaux acides en fonction du degré de torréfaction = Acids of the chicory root. I. Changes in the contents of the main acids with different degrees of roastGABER, C; MAIER, H. G.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1989, Vol 189, Num 5, pp 443-447, issn 0044-3026Article

QUELQUES OBSERVATIONS ET CONSIDERATIONS RELATIVES A L'ARRACHAGE DES RACINES DE CHICOREE A CAFELIPS J; CAPPELLE W.1979; REV. AGRIC.; BEL; DA. 1979; VOL. 32; NO 6; PP. 1441-1452; ABS. ENGArticle

DETERMINATION DE L'ETAT PHYSIOLOGIQUE DE LA RACINE TUBERISEE DE CHICOREE DE BRUXELLES (CICHORIUM INTYBUS L.) A L'EGARD DU 2,6-DICHLOROPHENOL-INDOPHENOL: APPLICATION AU REPERAGE DE LA PERIODE OPTIMALE DE FORCAGE.JOLIVET E; LEFEVRE S; DE CONINCK B et al.1976; PHYSIOL. VEG.; FR.; DA. 1976; VOL. 14; NO 4; PP. 849-863; ABS. ANGL.; BIBL. 9 REF.Article

LA CULTURE ET LE FORCAGE DE LA CHICOREE DE BRUXELLES1980; PEPINIERISTES HORTICULTEURS MARAICHERS; FRA; DA. 1980; NO 207; PP. 44Article

Determination of lactucin in roots of chicory (Cichorium intybus L.) by high-performance liquid chromatography = Dosage, par chromatographie liquide haute performance, de la lactucine dans les racines de chicorée (Cichorium intybus L.)LECLERCQ, E.Journal of chromatography. 1984, Vol 283, pp 441-444, issn 0021-9673Article

Effect of light, solvents and commercial enzymes on the solubility and stability of sesquiterpene lactones from chicory roots = Effet de la lumière, des solvants et des enzymes industrielles sur la solubilité et la stabilité des lactones sesquiterpéniques isolées de racines de chicoréeLECLERCQ, E; VORAGEN, A. G. J; BRUGGING, L. M et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1988, Vol 187, Num 5, pp 440-443, issn 0044-3026Article

Release of inulin by enzymatic liquefaction of chicory roots = Obtention d'inuline par liquéfaction enzymatique de racines de chicoréeLECLERCQ, E; HAGEMAN, G. J.Food chemistry. 1985, Vol 18, Num 2, pp 131-138, issn 0308-8146Article

Two different types of satellite RNA associated with chicory yellow mottle virusPIAZZOLLA, P; RUBINO, L; TOUSIGNANT, M. E et al.Journal of general virology. 1989, Vol 70, Num 4, pp 949-954, issn 0022-1317Article

Gastrointestinal tolerance to an inulin-rich soluble roasted chicory extract after consumption in healthy subjectsRIPOLL, Christophe; FLOURIE, Bernard; MEGNIEN, Sophie et al.Nutrition (Burbank, Los Angeles County, Calif.). 2010, Vol 26, Num 7-8, pp 799-803, issn 0899-9007, 5 p.Article

Hydrolyse enzymatique de biomasses non amylacées pour la production industrielle de sucresBARET, J. L; LECLERC, M; GICQUIAUX, Y et al.Industries alimentaires et agricoles. 1989, Vol 106, Num 7-8, pp 621-627, issn 0019-9311Article

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COMPOSITION AND PROPERTIES OF CHICORY EXTRACTS RICH IN FRUCTANS AND POLYPHENOLSMILALA, Joanna; GRZELAK, Katarzyna; KROL, Bogusław et al.Polish journal of food and nutrition sciences. 2009, Vol 59, Num 1, pp 35-43, issn 1230-0322, 9 p.Article

The chlorogenic acids content of coffee substitutes = Teneurs en acides chlorogéniques de succédanés de caféCLIFFORD, M. N; SHUTLER, S; THOMAS, G. A et al.Food chemistry. 1987, Vol 24, Num 2, pp 99-107, issn 0308-8146Article

Molecular characterization of fructans by high-performance gel chromatography = Caractérisation moléculaire des fructanes par chromatographie sur gel haute performanceBECK, R. H. F; PRAZNIK, W.Journal of chromatography. 1986, Vol 369, Num 1, pp 208-212, issn 0021-9673Article

LA RACINE DE CHICOREE TORREFIEE, EVOLUTION DE LA COMPOSITION EN FRUCTOSE AU COURS DE TRAITEMENTS TECHNOLOGIQUES.BLANC M.1978; SCI. TECHNOL. ALIMENT.; SUISSE; DA. 1978; VOL. 11; NO 1; PP. 19-22; ABS. ANGL.; BIBL. 17 REF.Article

ZUR LAGERFAEHIGKEIT VON ZICHORIENWURZELN = APTITUDE AU STOCKAGE DES RACINES DE CHICOREEKLAUSHOFER H; WOLFSLEHNER L.1983; ZUCHKERINDUSTRIE; ISSN 0344-8657; DEU; DA. 1983; VOL. 108; NO 7; PP. 648-650; ABS. ENG/FRE/SPA; BIBL. 4 REF.; 1 FIG./3 TABL.Article

EFFECT OF HARVESTING DATE, STORAGE TEMPERATURE ON THE STORAGEABILITY OF LEAFY VEGETABLES.WALLY YA; SHARAF MA; MAKSOUND MA et al.1978; EGYPT. J. HORTIC.; EGYPT.; DA. 1978; VOL. 5; NO 1; PP. 65-74; ABS. ARABE; BIBL. 1 P.Article

Acids in chicory roots and malt. III: Determination of acids present in the raw products and of their pyrolysis productsBARLIANTO, H; MAIER, H. G.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1995, Vol 201, Num 4, pp 375-377, issn 0044-3026Article

COMPARISON OF THE EFFECTS OF CHOKEBERRY FRUIT EXTRACT, CHICORY FLOUR AND THEIR DIETARY COMBINATION ON BLOOD PARAMETERS AND ANTIOXIDANT STATUS OF HEALTHY AND DIABETIC RATSJURGONSKI, Adam; JUSKIEWICZ, Jerzy; ZDUNCZYK, Zenon et al.Polish journal of food and nutrition sciences. 2008, Vol 58, Num 2, pp 273-278, issn 1230-0322, 6 p.Article

Long-Term Cultured Hairy Roots of Chicory—A Rich Source of Hydroxycinnamates and 8-Deoxylactucin GlucosideMALARZ, Janusz; STOJAKOWSKA, Anna; KISIEL, Wanda et al.Applied biochemistry and biotechnology. 2013, Vol 171, Num 7, pp 1589-1601, issn 0273-2289, 13 p.Article

Acids in chicory roots and malt. I: Identification in roasted products and method of determinationBARLIANTO, H; MAIER, H. G.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1994, Vol 198, Num 3, pp 215-222, issn 0044-3026Article

Saüren der Zichorienwurzel. III: Geschmacksbestimmende Saüren in Röstzichorienaufgüssen = Acids of the chicory root. III : Taste determining acids in infusions of roasted chicoryGERHARD MAIER, H; KUHR, S.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1992, Vol 194, Num 5, pp 438-441, issn 0044-3026Article

The water-soluble extract of chicory reduces glucose uptake from the perfused jejunum in ratsKIM, M; HYUN KYUNG SHIN.The Journal of nutrition. 1996, Vol 126, Num 9, pp 2236-2242, issn 0022-3166Article