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A MEGGY-GYUEMOELCS ETRTEKMEROE PARAMETERENEK VIZSGALATA STATISZTIKAI MOEDSZEREKKEL. = METHODE STATISTIQUE POUR TESTER LES PARAMETRES D'EVALUATION DES CERISES AIGRESPERCZELNE ZM.1981; KERTESZETIEGYETEM KOEZLEMENYEI; ISSN 0368-5217; HUN; DA. 1981 PUBL. 1982; VOL. 45; PP. 163-170; 7 P.; ABS. ENG/RUS; BIBL. 4 REF.; 4 TABL.Article

Application of transfer functions to the thermal processing of sweet and sour cherries preserves: Influence of particle and container sizesMARQUEZ, C. A; SALVADORI, V. O; MASCHERONI, R. H et al.Food science and technology international. 2003, Vol 9, Num 2, pp 69-76, issn 1082-0132, 8 p.Article

REHABILITATION OF THE CORONARY PATIENTGOLDBARG AN.1973; MED. CLIN. N. AMER.; U.S.A.; DA. 1973; VOL. 57; NO 1; PP. 231-241; BIBL. 2P.Serial Issue

Changes of surface colour of the fruit and of the anthocyanin content of sour cherries during frozen storageURBANYI, GY; HORTI, K.Acta alimentaria (Budapest). 1992, Vol 21, Num 3-4, pp 307-323, issn 0139-3006Article

A PROPOS DES FORMATIONS TOURBEUSES RECENTES DANS LA VALLEE DE L'AUME-COUTURE, REGION D'AIGRE (CHARENTE).BRILLANCEAU J.1957; NOROIS-REV. GEOGR. OUEST.- CAEN; FRA; 1957, NUM. 0016, P. 502 A 504Miscellaneous

Quantitative analyse flüchtiger Aromastoffe mit hohen Aromawerten in Sauerkirschen (Prunus cerasus L.), Süsskirschen (Prunus avium L.) und Kirschkonfitüren = Dosage des composés volatils présentant une flaveur intense dans les griottes (Prunus cerasus L.), les cerises (Prunus avium L.), et les confitures de cerises = Quantitative analysis of the volatile flavour compounds having high aroma values from sour (Prunus cerasus L.) and sweet (Prunus avium L.) cherry juice and jamesSCHMID, W; GROSCH, W.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1986, Vol 183, Num 1, pp 39-44, issn 0044-3026Article

Variance components and sampling procedures for fruit size and quality in sour cherry = Composantes de la variance et techniques d'échantillonnage concernant les dimensions et la qualité du fruit chez la griotteIEZZONI, A. F.HortScience. 1986, Vol 21, Num 4, pp 1040-1042, issn 0018-5345Article

Nachweis von Estern aus Fruchtsäuren und Zuckern in Fruchtsaftkonzentraten mittels GC-MS = Identification, par CG-SM, des esters d'acides et de glucides dans les jus de fruits concentrés = Detection of esters of fruit acids and sugars in fruit juice concentrates by GC-MSTARRACH, F; HERRMANN, K.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1987, Vol 184, Num 5, pp 381-384, issn 0044-3026Article

Identifizierung flüchtiger Aromastoffe mit hohen Aromawerten in Sauerkirschen (Prunus cerasus L.) = Identification des composés volatils de la fraction fortement aromatiques des griottes (Prunus cerasus L.) = Identification of highly aromatic volatile flavour compounds from cherries (Prunus cerasus L.)SCHMID, W; GROSCH, W.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1986, Vol 182, Num 5, pp 407-412, issn 0044-3026Article

Assessment of the exponential model to sour cherry juice filtrationsSAHIN, S; BAYINDIRLI, L.Journal of food processing and preservation. 1991, Vol 15, Num 6, pp 403-411, issn 0145-8892Article

Degradation kinetics of anthocyanins in sour cherry juice and concentrateCEMEROGLU, B; VELIOGLU, S; ISIK, S et al.Journal of food science. 1994, Vol 59, Num 6, pp 1216-1218, issn 0022-1147Article

Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratioCILEK, Betul; LUCA, Alexandru; HASIRCI, Vasif et al.European food research & technology (Print). 2012, Vol 235, Num 4, pp 587-596, issn 1438-2377, 10 p.Article

DRYING AND REHYDRATION CHARACTERISTICS OF SOUR CHERRY (PRUNUS CERASUS L.)AGHBASHLO, Mortaza; MOHAMMAD HOSSIEN KIANMEHR; HASSAN-BEYGI, Seyed Reza et al.Journal of food processing and preservation. 2010, Vol 34, Num 3, pp 351-365, issn 0145-8892, 15 p.Article

Selection of chemical and thermal pretreatment combination to reduce the dehydration time of sour cherry (Prunus cerasus L.)TARHAN, Sefa; ERGUNES, Gazanfer; FARUK TASER, O et al.Journal of food process engineering. 2006, Vol 29, Num 6, pp 651-663, issn 0145-8876, 13 p.Article

Desorption isotherms for sweet and sour cherryVULLIOUD, Mabel; MARQUEZ, Carlos A; DE MICHELIS, Antonio et al.Journal of food engineering. 2004, Vol 63, Num 1, pp 15-19, issn 0260-8774, 5 p.Article

New or lesser known cultivar selection as a tool for sensory and nutritional value enhancement of osmo-convectively dried sour cherriesKONOPACKA, Dorota; MARKOWSKI, Jarosław; PŁOCHARSKI, Witold et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 55, Num 2, pp 506-512, issn 0023-6438, 7 p.Article

Effects of methanolic extract of sour cherry (Prunus cerasus L.) on microbial growthCOCCIA, Andrea; CARRATURO, Antonio; MOSCA, Luciana et al.International journal of food science & technology. 2012, Vol 47, Num 8, pp 1620-1629, issn 0950-5423, 10 p.Article

Digestibility and allergenicity of β-lactoglobulin following laccase-mediated cross-linking in the presence of sour cherry phenolicsTANTOUSH, Ziyad; STANIC, Dragana; STOJADINOVIC, Marija et al.Food chemistry. 2011, Vol 125, Num 1, pp 84-91, issn 0308-8146, 8 p.Article

Influence of pretreatment solution on the drying of sour cherryDOYMAZ, Ibrahim.Journal of food engineering. 2007, Vol 78, Num 2, pp 591-596, issn 0260-8774, 6 p.Article

Degradation of anthocyanins in sour cherry and pomegranate juices by hydrogen peroxide in the presence of added ascorbic acidÖZKAN, Mehmet.Food chemistry. 2002, Vol 78, Num 4, pp 499-504, issn 0308-8146, 6 p.Article

Industrial processing effects on phenolic compounds in sour cherry (Prunus cerasus L.) fruitTOYDEMIR, Gamze; CAPANOGLU, Esra; GOMEZ ROLDAN, Maria Victoria et al.Food research international. 2013, Vol 53, Num 1, pp 218-225, issn 0963-9969, 8 p.Article

Inactivation of Penicillum expansum in sour cherry juice, peach and apricot nectars by pulsed electric fieldsEVRENDILEK, Gulsun Akdemir; TOK, Fatih M; SOYLU, E. Mine et al.Food microbiology. 2008, Vol 25, Num 5, pp 662-667, issn 0740-0020, 6 p.Article

Determination of anthocyanins in four Croatian cultivars of sour cherries (Prunus cerasus)SIMUNIC, Valentina; KOVAC, Spomenka; GASO-SOKAC, Dajana et al.European food research & technology (Print). 2005, Vol 220, Num 5-6, pp 575-578, issn 1438-2377, 4 p.Article

Confusing tastes and smells : How odours can influence the perception of sweet and sour tastesSTEVENSON, R. J; PRESCOTT, J; BOAKES, R. A et al.Chemical senses. 1999, Vol 24, Num 6, pp 627-635, issn 0379-864XArticle

Comparison of the effects of concentration, pH and anion species on astringency and sourness of organic acidsSOWALSKY, R. A; NOBLE, A. C.Chemical senses. 1998, Vol 23, Num 3, pp 343-349, issn 0379-864XArticle

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