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Results 1 to 25 of 1636

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Influence of hen breeding type on PCDD/F, PCB & PBDE levels in eggsROSZKO, Marek; SZYMCZYK, Krystyna; JEDRZEJCZAK, Renata et al.Science of the total environment. 2014, Vol 487, pp 279-289, issn 0048-9697, 11 p.Article

Influence of rapeseed cake, linseed cake and hemp seed cake on laying performance of hens and fatty acid composition of egg yolkHALLE, Ingrid; SCHÖNE, Friedrich.Journal für Verbraucherschutz und Lebensmittelsicherheit (Print). 2013, Vol 8, Num 3, pp 185-193, issn 1661-5751, 9 p.Article

Carotenoids, tocols and retinols evolution during egg pasta ― making processesFRATIANNI, Alessandra; DI CRISCIO, Tiziana; MIGNOGNA, Rossella et al.Food chemistry. 2012, Vol 131, Num 2, pp 590-595, issn 0308-8146, 6 p.Article

Coexposure of Dioxin-like Polychlorinated Biphenyls and Polychlorinated Dibenzo-p-dioxins and Dibenzofurans in Free-Range Hens and Implications Derived from Congener Profile AnalysisCHINGJU LIN; HSU, Jing-Fang; LIAO, Pao-Chi et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 8, pp 1963-1972, issn 0021-8561, 10 p.Article

Comparative Proteomic Analysis of Egg White Proteins under Various Storage TemperaturesNING QIU; MEIHU MA; LEI ZHAO et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 31, pp 7746-7753, issn 0021-8561, 8 p.Article

Moisture-Induced Quality Changes of Hen Egg White Proteins in a Protein/Water Model SystemQINCHUN RAO; ROCCA-SMITH, Jeancarlo R; LABUZA, Theodore P et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 42, pp 10625-10633, issn 0021-8561, 9 p.Article

Purification and characterisation of angiotensin I converting enzyme inhibitory peptides from lysozyme hydrolysatesASOODEH, Ahmad; MINA MEMARPOOR YAZDI; CHAMANI, Jamshidkhan et al.Food chemistry. 2012, Vol 131, Num 1, pp 291-295, issn 0308-8146, 5 p.Article

A New Approach to the Analysis of Nicarbazin and lonophores in Eggs by HPLC/MS/MS : Analytical Methods for the Determination of Veterinary Drug Residues in Food Products of Animal OriginDMITROVIC, Jasna; DURDEN, David A.Journal of AOAC International. 2011, Vol 94, Num 2, pp 428-435, issn 1060-3271, 8 p.Article

A simple and small-scale sample preparation technique to determine canthaxanthin in hen egg yolkFURUSAWA, Naoto.Food chemistry. 2011, Vol 124, Num 4, pp 1643-1646, issn 0308-8146, 4 p.Article

Development and validation of a multiclass method for the analysis of antibiotic residues in eggs by liquid chromatography-tandem mass spectrometryJIMENEZ, V; RUBIES, A; CENTRICH, F et al.Journal of chromatography. 2011, Vol 1218, Num 11, pp 1443-1451, issn 0021-9673, 9 p.Article

Effect of Selenium-Enriched Probiotics on Laying Performance, Egg Quality, Egg Selenium Content, and Egg Glutathione Peroxidase ActivityCUILING PAN; YUXIN ZHAO; LIAO, Shengfa F et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 21, pp 11424-11431, issn 0021-8561, 8 p.Article

QIGLF, a novel angiotensin I-converting enzyme-inhibitory peptide from egg white proteinZHIPENG YU; WENZHU ZHAO; JINGBO LIU et al.Journal of the science of food and agriculture. 2011, Vol 91, Num 5, pp 921-926, issn 0022-5142, 6 p.Article

Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and PullulanKOC, Mehmet; KOC, Banu; SUSYAL, Gonca et al.Journal of food science. 2011, Vol 76, Num 9, issn 0022-1147, R450-R457Article

Purification of Egg Yolk Immunoglobulin (IgY) by Ultrafiltration: Effect of pH, Ionic Strength, and Membrane PropertiesJAVIER HERNANDEZ-CAMPOS, F; BRITO-DE LA FUENTE, E; TORRESTIANA-SANCHEZ, B et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 1, pp 187-193, issn 0021-8561, 7 p.Article

Dielectric properties of egg whites and whole eggs as influenced by thermal treatmentsJIAN WANG; JUMING TANG; YIFEN WANG et al.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 7, pp 1204-1212, issn 0023-6438, 9 p.Article

Effect of salting processes on chemical composition, textural properties and microstructure of duck eggKAEWMANEE, Thammarat; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Journal of the science of food and agriculture. 2009, Vol 89, Num 4, pp 625-633, issn 0022-5142, 9 p.Article

Increase of Cholesterol Oxidation and Decrease of PUFA as a Result of Thermal Processing and Storage in Eggs Enriched with n-3 Fatty AcidsMAZALLI, Mônica Roberta; BRAGAGNOLO, Neura.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 11, pp 5028-5034, issn 0021-8561, 7 p.Article

Probing the sol-gel transition of egg white proteins by pulsed-NMR methodGOH, K. S; BHAT, Rajeev; KARIM, A. A et al.European food research & technology (Print). 2009, Vol 228, Num 3, pp 367-371, issn 1438-2377, 5 p.Article

In-house validation of liquid chromatography tandem mass spectrometry for determination of semicarbazide in eggs and stability of analyte in matrixSTASTNY, K; FRGALOVA, K; HERA, A et al.Journal of chromatography. 2009, Vol 1216, Num 46, pp 8187-8191, issn 0021-9673, 5 p.Article

Dry-Heating Makes Hen Egg White Lysozyme an Efficient Foaming Agent and Enables Its Bulk AggregationDESFOUGERES, Yann; LECHEVALIER, Valérie; PEZENNEC, Stéphane et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 13, pp 5120-5128, issn 0021-8561, 9 p.Article

PROPERTIES AND APPLICATION OF EGG WHITE LYSOZYME AND ITS MODIFIED PREPARATIONS : A REVIEWCEGIELSKA-RADZIEJEWSKA, Renata; LESNIEROWSKI, Grzegorz; KIJOWSKI, Jacek et al.Polish journal of food and nutrition sciences. 2008, Vol 58, Num 1, pp 5-10, issn 1230-0322, 6 p.Article

Oxidative Stability of Egg and Soy Lecithin as Affected by Transition Metal Ions and pH in EmulsionGUANG WANG; TONG WANG.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 23, pp 11424-11431, issn 0021-8561, 8 p.Article

Egg yolk protein and egg yolk phosvitin inhibit calcium, magnesium, and iron absorptions in ratsISHIKAWA, S.-I; TAMAKI, S; ARIHARA, K et al.Journal of food science. 2007, Vol 72, Num 6, issn 0022-1147, S412-S419Article

Angiotensin-converting enzyme activity in plasma and tissues of spontaneously hypertensive rats after the short-and long-term intake of hydrolysed egg whiteMIGUEL, Marta; MANSO, Maria A; MARTIN-ALVAREZ, Pedro J et al.Molecular nutrition & food research (Print). 2007, Vol 51, Num 5, pp 555-563, issn 1613-4125, 9 p.Article

Application of gas chromatography-triple quadrupole mass spectrometry in the quantification-confirmation of pesticides and polychlorinated biphenyls in eggs at trace levelsPLAZA BOLANOS, P; GARRIDO FRENICH, A; VIDAL, J. L. Martinez et al.Journal of chromatography. 2007, Vol 1167, Num 1, pp 9-17, issn 0021-9673, 9 p.Article

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