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Structure and functional performance of gigartinacean kappa-iota hybrid carrageenan and solieriacean kappa-iota carrageenan blendsVILLANUEVA, R. D; MENDOZA, W. G; RODRIGUEZA, M. R. C et al.Food hydrocolloids. 2004, Vol 18, Num 2, pp 283-292, issn 0268-005X, 10 p.Article

Fabrication of κ-carrageenan fibers by wet spinning: Addition of ι-carrageenanLINGYAN KONG; ZIEGLER, Gregory R.Food hydrocolloids. 2013, Vol 30, Num 1, pp 302-306, issn 0268-005X, 5 p.Article

Rheological behavior of thermoreversible κ-carrageenan/nanosilica gelsDANIEL-DA-SILVA, A. L; PINTO, F; LOPES-DA-SILVA, J. A et al.Journal of colloid and interface science. 2008, Vol 320, Num 2, pp 575-581, issn 0021-9797, 7 p.Article

Structure evolution of carrageenan/milk gels: effect of shearing, carrageenan concentration and nu fraction on rheological behaviorMICHON, C; CHAPUIS, C; LANGENDORFF, V et al.Food hydrocolloids. 2005, Vol 19, Num 3, pp 541-547, issn 0268-005X, 7 p.Article

Binding of Curcumin with Bovine Serum Albumin in the Presence of ı-Carrageenan and Implications on the Stability and Antioxidant Activity of CurcuminMINGLING YANG; YUE WU; JINBING LI et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 29, pp 7150-7155, issn 0021-8561, 6 p.Article

Preparation and detailed NMR analyses of a series of oligo-α-carrageenansPRECHOUX, Aurélie; HELBERT, William.Carbohydrate polymers. 2014, Vol 101, pp 864-870, issn 0144-8617, 7 p.Article

Evaluation toxicologique des carraghénanes. 1. Présentation des travaux du Comité «Additifs Alimentaires» du CNERNA = Toxicological evaluation of carrageenans. 1. Presentation of the studies of the food additives committee of CNERNACAUSERET, J.Sciences des aliments. 1984, Vol 4, Num 3, pp 329-333, issn 0240-8813Article

Determination of the low molecular weight fraction of food-grade carrageenansSPICHTIG, Véronique; AUSTIN, Sean.Journal of chromatography. B. 2008, Vol 861, Num 1, pp 81-87, issn 1570-0232, 7 p.Article

Identification of selected seaweed polysaccharides (phycocolloids) by vibrational spectroscopy (FRIR-ATR and FT-Raman)PEREIRA, Leonel; AMADO, Ana M; CRITCHLEY, Alan T et al.Food hydrocolloids. 2009, Vol 23, Num 7, pp 1903-1909, issn 0268-005X, 7 p.Article

Granulation tissue formation by nonspecific inflammatory agent occurs independently of macrophage galactose-type C-type lectin-1SATO, Kayoko; KOMATSU, Noriko; HIGASHI, Nobuaki et al.Clinical immunology (Orlando, Fla. Print). 2005, Vol 115, Num 1, pp 47-50, issn 1521-6616, 4 p.Conference Paper

Kinetic study of fluid gel formation and viscoelastic response with kappa-carrageenanGABRIELE, A; SPYROPOULOS, F; NORTON, I. T et al.Food hydrocolloids. 2009, Vol 23, Num 8, pp 2054-2061, issn 0268-005X, 8 p.Article

K-Carrageenan and β-lactoglobulin interactions visualized by atomic force microscopyROESCH, Rodrigo; COX, Steve; COMPTON, Stephen et al.Food hydrocolloids. 2004, Vol 18, Num 3, pp 429-439, issn 0268-005X, 11 p.Article

Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizersSPAGNUOLO, P. A; DALGLEISH, D. G; GOFF, H. D et al.Food hydrocolloids. 2005, Vol 19, Num 3, pp 371-377, issn 0268-005X, 7 p.Article

Rheological characteristics of commercial canola protein isolate-κ-carrageenan systemsURUAKPA, F. O; ARNTFIELD, S. D.Food hydrocolloids. 2004, Vol 18, Num 3, pp 419-427, issn 0268-005X, 9 p.Article

Control of Collagen Molecular Assembly with Anionic PolysaccharidesNOMURA, Yoshihiro; ISHII, Yasuhiro; TAKAHASHI, Koji et al.Bioscience, biotechnology, and biochemistry. 2009, Vol 73, Num 4, pp 926-929, issn 0916-8451, 4 p.Article

Hydrogen sulphide is a mediator of carrageenan-induced hindpaw oedema in the ratBHATIA, Madhav; SIDHAPURIWALA, Jenab; MOOCHHALA, Shabbir M et al.British journal of pharmacology. 2005, Vol 145, Num 2, pp 141-144, issn 0007-1188, 4 p.Article

Evaluation toxicologique des carraghénanes. 5. Interactions entre les carraghénanes et la microflore digestive = Toxicological evaluation of carrageenans. 5. Dietary carrageenans and intestinal microfloraCORPET, D. E.Sciences des aliments. 1984, Vol 4, Num 3, pp 367-373, issn 0240-8813Article

Evaluation toxicologique des carraghénanes. 7. Toxicité = Toxicological evaluation of carregeenans. 7. ToxicityBELEGAUD, J.Sciences des aliments. 1984, Vol 4, Num 3, pp 389-403, issn 0240-8813Article

Production of gentisate intermediates using immobilized Salmonella typhimuriumGOETZ, F. E; LIN SUN-CHIANG.Developments in industrial microbiology. 1984, Vol 26, pp 741-748, issn 0070-4563Conference Paper

Evaluation toxicologique des carraghénanes. 9. Carraghénanes et macrophages = Toxicological evaluation of carrageenans. 9. Carrageenans and macrophagesPIPY, P.Sciences des aliments. 1984, Vol 4, Num 3, pp 415-428, issn 0240-8813Article

Evaluation toxicologique des carraghénanes. 6. Effets nutritionnels et digestifs = Toxicological evaluation of carregeenans. 6. Nutritional and digestive effects of carrageenansDE SAINT BLANQUAT, G; KLEIN, D.Sciences des aliments. 1984, Vol 4, Num 3, pp 375-387, issn 0240-8813Article

Evaluation toxicologique des carraghénanes. 8. Effets sur la reproduction = Toxicological evaluation of carrageenans. 8. Effects on reproductionLANTEAUME, M. T; PAILLER, F. M.Sciences des aliments. 1984, Vol 4, Num 3, pp 405-414, issn 0240-8813Article

Effects of carrageenans on the binding, phagocytotic, and killing abilities of macrophages to salmonellaSUGITA-KONISHI, Yoshiko; YAMASHITA, Shusaku; AMANO, Fumio et al.Bioscience, biotechnology, and biochemistry. 2003, Vol 67, Num 6, pp 1425-1428, issn 0916-8451, 4 p.Article

The α2A-adrenoceptor subtype is not involved in inflammatory hyperalgesia or morphine-induced antinociceptionLÄHDESMÄKI, Janne; SCHEININ, Mika; PERTOVAARA, Antti et al.European journal of pharmacology. 2003, Vol 468, Num 3, pp 183-189, issn 0014-2999, 7 p.Article

Evaluation toxicologique des carraghénanes. 10. Conclusions : connaissances acquises et aspects méritant des recherches complémentaires = Toxicological evaluation of carrageenans. 10. Conclusions : acquired knowledges and problems requiring further researchesSciences des aliments. 1984, Vol 4, Num 3, pp 429-437, issn 0240-8813Article

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