EFFECTS OF THREE EMULSION COMPOSITIONS ON TASTE THRESHOLDS AND INTENSITY RATINGS OF FIVE TASTE COMPOUNDSTHURGOOD, J. E; MARTINI, S.Journal of sensory studies. 2010, Vol 25, Num 6, pp 861-875, issn 0887-8250, 15 p.Article

Validità e limiti delle soluzioni analitiche ai problemi posti in materia di classificazione doganale degli oli di oliva = Validité et limites des solutions analytiques aux problèmes de classification douanière des huiles d'olive = Validity and limits of analytical solutions to problems rising from olive oils customs classificationFEDELI, E; ZELINOTTI, T.Rivista Italiana delle Sostanze Grasse. 1987, Vol 64, Num 5, pp 207-208, issn 0035-6808Conference Paper

Study on sensory and composition changes in Italian amarone valpolicella red wine during agingPAGLIARINI, Ella; TOMASELLI, Nico; BRENNA, Oreste V et al.Journal of sensory studies. 2004, Vol 19, Num 5, pp 422-432, issn 0887-8250, 11 p.Article

Estudio de la composicion de la cera de abejas (Apis mellifera L.) espanola = Etude de la composition chimique de la cire d'abeille (Apis mellifera) collectée en Espagne = The study of the chemical composition of beeswax (Apis mellifera L.) from SpainSERRA BONVEHI, J.Grasas y aceites (Sevilla). 1988, Vol 39, Num 6, pp 334-342, issn 0017-3495Article

Chemical composition and nutritional value of raw and fried allis shad (Alosa alosa)PEREIRA, Teresa G; BATISTA, Irineu; BANDARRA, Narcisa M et al.International journal of food science & technology. 2013, Vol 48, Num 6, pp 1303-1308, issn 0950-5423, 6 p.Article

Analysis of oilseeds for protein, oil, fiber and moisture by near-infrared reflectance spectroscopy = Analyse, par spectroscopie de réflectance dans le proche infrarouge, des protéines, de l'huile, des fibres et de l'eau dans les oléagineuxPANFORD, J. A; WILLIAMS, P. C; DEMAN, J. M et al.Journal of the American Oil Chemists' Society. 1988, Vol 65, Num 10, pp 1627-1634, issn 0003-021XArticle

Use of the InfraAlyzer in proximate analysis of mutton = Application de l'InfraAlyzer à l'analyse de la composition globale de la viande de moutonBARTHOLOMEW, D. T; OSUALA, C. I.Journal of food science. 1988, Vol 53, Num 2, pp 379-382, issn 0022-1147Article

Effect of pH on fouling characteristics and deposit compositions in dry-grind thin stillageWILKINS, M. R; SINGH, V; BELYEA, R. L et al.Cereal chemistry. 2006, Vol 83, Num 3, pp 311-314, issn 0009-0352, 4 p.Article

Microbiology and nutritional composition of an edible larva (Bunaea alcinoe stoll) of the Niger DeltaAMADI, E. N; OGBALU, O. K; BARIMALAA, I. S et al.Journal of food safety. 2005, Vol 25, Num 3, pp 193-197, issn 0149-6085, 5 p.Article

Composition of the seeds of some Amaranthus species = Composition des graines de quelques espèces du genre AmaranthusSINGHAL, R. S; OKULKARNI, P. R.Journal of the science of food and agriculture. 1988, Vol 42, Num 4, pp 325-331, issn 0022-5142Article

La présence de mycolates de trechalose chez les rhodocoquesKORONELLI, T. V; KOMAROVA, T. I; ALEKSEEVA, M. N et al.Mikrobiologija (Moskva). 1988, Vol 57, Num 5, pp 886-888Article

Einfluss der stofflichen Zusammensetzung und der physikalischen Struktur auf die Strahlungsemissionskoeffizienten von Ascheablagerungen = Influence of chemical composition and physical structure on the radiant emittance characteristics of ash depositsGREFFRATH, Fabian; WIRTZ, Siegmar; SCHERER, Viktor et al.VGB powertech. 2013, Num 7, pp 94-100, issn 1435-3199, 7 p.Article

Chemical compositions of traditional tarhana having different formulationsTAMER, Canan Ece; KUMRAL, Aysegül; ASAN, Müge et al.Journal of food processing and preservation. 2007, Vol 31, Num 1, pp 116-126, issn 0145-8892, 11 p.Article

Texture profile analysis and composition of a minced catfish productWILES, J. L; GREEN, B. W; BRYANT, R et al.Journal of texture studies. 2004, Vol 35, Num 3, pp 325-337, issn 0022-4901, 13 p.Article

Characterization of multiple forms of lactophorin isolated from bovine milk whey = Caractérisation des formes multiples de la lactophorine isolée de lactosérum de lait de vacheKANNO, C.Journal of dairy science. 1989, Vol 72, Num 7, pp 1732-1739, issn 0022-0302Article

Ewes' milk cheese : technology, microbiology and chemistry = Les fromages de brebis : technologie, microbiologie et chimieNUNEZ, M; MEDINA, M; GAYA, P et al.Journal of dairy research. 1989, Vol 56, Num 2, pp 303-321, issn 0022-0299Article

Mild isolation of water-insoluble cell wall material from wheat flour : composition of fractions obtained with emphasis on non-starch polysaccharides = Isolement, en conditions modérées, des constituants non-hydrosolubles des parois cellulaires dans la farine de blé : composition des fractions obtenues, avec référence aux polysaccharides non-amylacésGRUPPEN, H; MARSEILLE, J. P; VORAGEN, A. G. J et al.Journal of cereal science (Print). 1989, Vol 9, Num 3, pp 247-260, issn 0733-5210Article

Palmöle und Palmöl-Fraktionen und ihre analytische Differenzierung = L'huile de palme et ses fractions et leur différenciation analytique = Palm oils and palm oil fractions and their analytical differentiationWESSELS, H; OSTERKAMP, G.Fett (Weinheim). 1988, Vol 90, Num 10, pp 375-380, issn 0931-5985, 6 p.Article

Phosphoenolpyruvat (PEP) in Milch. Vorkommen und Beeinflussung = Le phosphoenolpyruvate dans le lait. Présence et facteurs de variations = Phosphoenolpyruvat in milk. Occurrence and involved factorsMULLER, M; NOGAI, K; WIESNER, H. U et al.Milchwissenschaft. 1988, Vol 43, Num 3, pp 162-164, issn 0026-3788Article

Einige technologische Aspekte der Maiskeimölverarbeitung in Jugoslawien = Quelques aspects technologiques de la transformation des germes de maïs en YougoslavieKARLOVIC, D; JAKOVLJEVIC, J; TURKULOV, J et al.Fett (Weinheim). 1988, Vol 90, Num 8, pp 322-325, issn 0931-5985Article

Technical note : Amino acid composition of whole herring over the spawning season and during anaerobic storage at 2 degrees C = Note technique : composition en acides aminés des harengs pêchés pendant la saison de fraie et au cours d'un stockage en anaérobiose à 2 degrés CHAALAND, H; ARNESEN, E; NJAA, L. R et al.International journal of food science & technology. 1988, Vol 23, Num 5, pp 521-524, issn 0950-5423Article

XPS investigation of CdTe surfaces: effect of Ru modificationBOSE, D. N; HEDGE, M. S; BASU, S et al.Semiconductor science and technology. 1989, Vol 4, Num 10, pp 866-870, issn 0268-1242, 5 p.Article

Sources of variation in the assessment of milk composition based on the mean values of four consecutive weekly samples of bulked farm milk = Les sources de variations lors de l'évaluation de la composition du lait basées sur les valeurs moyennes d'échantillons de lait stockés en vrac à la ferme, collectés durant 4 semaines consécutivesHEMINGWAY, R. G; AITCHISON, T.Journal of dairy research. 1988, Vol 55, Num 1, pp 109-112, issn 0022-0299Article

Répartition du sel dans l'Emmental. Relations entre la teneur en NaCl et la perception de la saveur salée = Salt distribution in Emmental. NaCl concentration and salt perceptionCHAMBA, J. F.Sciences des aliments. 1987, Vol 7, pp 73-82, issn 0240-8813, h.s. 8Conference Paper

Optimising machine component layout for enhanced harvester feeding performance in lodged cropsDAVIS, R. J; SCHEMBRI, M. G; KINGSTON, G et al.International sugar journal. 2005, Vol 107, Num 1276, pp 216-221, issn 0020-8841, 5 p.Article