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au.\*:("BEKES F")

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STUDY OF PUROTHIONIN ANALOGUES OF CERTAIN CERALSBEKES F.1981; ACTA ALIMENT. (BP.); ISSN 0139-3006; HUN; DA. 1981; VOL. 10; NO 4; PP. 343-356; BIBL. 24 REF.Article

A STUDY OF PUROTHIONIN ISOLATED FROM THE PETROLEUM ETHER EXTRACT OF WHEAT FLOUR.BEKES F.1977; ACTA ALIMENT.; HONGR.; DA. 1977; VOL. 6; NO 1; PP. 39-57; BIBL. 1 P. 1/2Article

COMPARATIVE ANALYSIS OF THE PRIMARY STRUCTURE OF GRAIN THIONINSBEKES F; LASZTITY R.1981; ACTA ALIMENT.(BP.); ISSN 0139-3006; HUN; DA. 1981; VOL. 10; NO 4; PP. 357-369; BIBL. 7 REF.Article

ASSAY INTO THE PROTEIN-LIPID COMPLEXES OF WHEAT FLOUR SOLUBLE IN PETROLEUM ETHERBEKES F; SMIED I.1981; ACTA ALIMENT. (BP.); ISSN 0139-3006; HUN; DA. 1981; VOL. 10; NO 3; PP. 229-253; BIBL. 2 P.Article

RECHERCHE SUR LES LIPOPROTEINES DES BLES HONGROIS. IV. ANALYSE DE LA COMPOSITION FINE DES FRACTIONS PUROTHIONINEBEKES F; VARADI G.1976; ELELMISZERVIZGAL. KOEZL.; MAGYAR.; DA. 1976; VOL. 22; NO 5-6; PP. 309-315; ABS. RUSSE ALLEM. ANGL.; BIBL. 13 REF.Article

PROTEIN-LIPID COMPLEXES IN THE GLIADIN FRACTION = LES COMPLEXES LIPIDES-PROTEINES DE LA FRACTION GLIADINEBEKES F; ZAWISTOWSKA U; BUSHUK W et al.1983; CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 5; PP. 371-378; BIBL. 38 REF.; 11 FIG./6 TABL.Article

LIPID-MEDIATED AGGREGATION OF GLIADIN = AGREGATION DE LA GLIADINE, INDUITE PAR LES LIPIDESBEKES F; ZAWISTOWSKA U; BUSHUK W et al.1983; CEREAL CHEMISTRY; ISSN 0009-0352; USA; DA. 1983; VOL. 60; NO 5; PP. 379-380; BIBL. 2 REF.; 3 FIG.Article

NEUE UNTERSUCHUNGSERGEBNISSE UEBER PROTEINE MIT NIEDRIGEM MOLEKULARGEWICHT BEI UNGARISCHEN WEIZEN = NOUVEAUX RESULTATS DE RECHERCHES SUR LES PROTEINES A FAIBLE POIDS MOLECULAIRE DANS LES BLES HONGROISLASZTITY R; VARGA J; BEKES F et al.1980; GETREIDE MEHL BROT; DEU; DA. 1980; VOL. 34; NO 8; PP. 199-203; BIBL. 25 REF.Article

ETUDE DE LA TENEUR EN ANTIOXYDANTS SYNTHETIQUES DES PROVENDES. II. DOSAGE DE L'ANTIOXYDANT XAXMONORI S; REKASI T; BEKES F et al.1975; ELELMISZERVIZGAL. KOEZL.; MAGYAR.; DA. 1975; VOL. 21; NO 3; PP. 127-132; ABS. RUSSE ALLEM. ANGL. FR.; BIBL. 8 REF.Article

Glutenin-protein formation during the continuum from anthesis to processingWRIGLEY, C. W; BEKES, F.Cereal foods world. 1999, Vol 44, Num 8, pp 562-565, issn 0146-6283Article

In vitro studies on gluten protein functionalityBEKES, F; GRAS, P. W.Cereal foods world. 1999, Vol 44, Num 8, pp 580-586, issn 0146-6283Article

Demonstration of the 2-gram mixograph as a research toolBEKES, F; GRAS, P. W.Cereal chemistry. 1992, Vol 69, Num 2, pp 229-230, issn 0009-0352Article

EGYES ELELMISZEREK ZSIRTARTALMANAK MEGHATAROZASARA SZOLGALO GYORS ELJARASOK VIZSGALATA. II. TURBIDIMETRIAS ZSIRMEGHATAROZAS ALKALMAZASI LEHETOSEGEINEK VIZSGALATA TEJIPARI TERMEKEKBEN. = ETUDES DES TECHNIQUES RAPIDES DE DETERMINATION DE LA MATIERE GRASSE DE QUELQUES PRODUITS ALIMENTAIRES. II. RECHERCHES SUR LES POSSIBILITES D'APPLICATION DES DOSAGES TURBIDIMETRIQUES A LA MATIERE GRASSE DES PRODUITS LAITIERS.LASZTITY R; BEKES F; ZSIGMOND A et al.1982; ELELMISZERVIZSGALATI KOEZLEMENYEK.; ISSN 0422-9576; HUN; DA. 1982; VOL. 28; NO 4; PP. 109-123; ABS. RUS/GER/ENG; BIBL. 4 REF.; 6 FIG./4 TABL.Article

Rapid size-exclusion chromatography analysis of molecular size distribution for wheat endosperm proteinLARROQUE, O. R; BEKES, F.Cereal chemistry. 2000, Vol 77, Num 4, pp 451-453, issn 0009-0352Article

KINETIC STUDY OF EXTRACELLULAR NUCLEASE OF SERRATIA MARCENSCENSNYESTE L; SEVELLA B; HOLLO J et al.1976; EUROP. J. APPL. MICROBIOL.; GERM.; DA. 1976; VOL. 2; NO 3; PP. 161-163; BIBL. 7 REF.Article

EGYES ELELMISZEREK ZSIRTARTALMANAK MEGHATAROZASARA SZOLGALO GYORS ELJARASOK VIZSGALATA = RECHERCHES DE METHODES RAPIDES DE DOSAGE DES LIPIDES DANS QUELQUES PRODUITS ALIMENTAIRESLASZTITY R; MERESZ P; BEKES F et al.1981; ELELMISZERVIZSG. KOEZL.; ISSN 0422-9576; HUN; DA. 1981; VOL. 27; NO 3; PP. 113-122; ABS. RUS/GER/ENG; BIBL. 52 REF.Article

TEJPOROK ES TEJALAPU TAPSZEREK SZABAD ZSIRTARTALMANAK VALTOZASA A TAROLAS ALATT = MODIFICATIONS DES TENEURS EN MATIERE GRASSE LIBRE DU LAIT EN POUDRE ET DE PREPARATIONS CONTENANT DU LAIT AU COURS DE LEUR ENTREPOSAGELASZTITY R; TRAN THE TRUYEN; BEKES F et al.1980; ELELMISZERVIZSG. KOZL.; ISSN 0422-9576; HUN; DA. 1980; VOL. 26; NO 4-5; PP. 123-133; ABS. RUS/GER/ENG; BIBL. 12 REF.Article

A SIMPLE IMPROVED METHOD FOR THE PREPARATION OF ELECTROPHORETICALLY PURE ALPHA S-CASEINVAMOS VIGYZAO L; EL HAWARY MA; BEKES F et al.1979; MILCHWISSENSCHAFT; DEU; DA. 1979; VOL. 34; NO 10; PP. 604-605; ABS. GER; BIBL. 5 REF.Article

Prediction of physical dough properties from glutenin subunit composition in bread wheats : correlations studiesGUPTA, R. B; BEKES, F; WRIGLEY, C. W et al.Cereal chemistry. 1991, Vol 68, Num 4, pp 328-333, issn 0009-0352Article

Depolymerization of the glutenin macropolymer during dough mixing : I. Changes in levels, molecular weight distribution, and overall compositionSKERRITT, J. H; HAC, L; BEKES, F et al.Cereal chemistry. 1999, Vol 76, Num 3, pp 395-401, issn 0009-0352Article

Isolation treatments and effects of gliadin and glutenin fractions on dough mixing propertiesSKERRITT, J. H; BEKES, F; MURRAY, D et al.Cereal chemistry. 1996, Vol 73, Num 5, pp 644-649, issn 0009-0352Article

Intercultivar variations in lipid content, composition, and distribution and their relation to baking quality = Variations inter-cultivar, des teneurs, de la composition et de la répartition des lipides et leur influence sur l'aptitude boulangèreZAWISTOWSKA, U; BEKES, F; BUSHUK, W et al.Cereal chemistry. 1984, Vol 61, Num 6, pp 527-531, issn 0009-0352Article

Mixing properties as a measure of reversible reduction and oxidation of doughsBEKES, F; GRAS, P. W; GUPTA, R. B et al.Cereal chemistry. 1994, Vol 71, Num 1, pp 44-50, issn 0009-0352Article

Influence of germination on wheat quality. III. Modification of flour lipid = Influence de la germination sur la qualité du blé. III. Modifications des lipides de la farineLUKOW, O. M; BEKES, F; BUSHUK, W et al.Cereal chemistry. 1985, Vol 62, Num 6, pp 419-422, issn 0009-0352Article

UEBER DIE BESTIMMUNG VON VITAMIN D3 IN PRAEMIXEN UND FUTTERMISCHUNGEN. = DOSAGE DE LA VITAMINE D3 DANS LES PREMELANGES ET LES ALIMENTS COMPOSESBEKES F; BERNDORFER KRASZNER E; LASZTITY R et al.1977; NAHRUNG; DTSCH.; DA. 1977; VOL. 21; NO 1; PP. 27-36; ABS. ANGL. RUSSE; BIBL. 22 REF.Article

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