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Dynamics of perception. International symposiumHIKOSAKA, Okihide; YAMAGISHI, Shunichi; EBASHI, Setsuro et al.Biomedical research (Tokyo). 1993, Vol 14, issn 0388-6107, SUP4Conference Proceedings

Effect of increased gravitational acceleration in potato deep-fat fryingLIOUMBAS, John S; KARAPANTSIOS, Thodoris D.Food research international. 2014, Vol 55, pp 110-118, issn 0963-9969, 9 p.Article

Measurement of soil moisture content under physical crust by millimetre-wave backscatteringELIRAN, A; GOLDSHLEGER, N; YAHALOM, A et al.European journal of soil science. 2014, Vol 65, Num 6, pp 887-896, issn 1351-0754, 10 p.Conference Paper

Effect of the amount of steam during baking on bread crust features and water diffusionALTAMIRANO-FORTOUL, R; LE-BAIL, A; CHEVALLIER, S et al.Journal of food engineering. 2012, Vol 108, Num 1, pp 128-134, issn 0260-8774, 7 p.Article

Nitrogen fixation in biotic crusts and vascular plant communities on a copper mine tailingsLIU, Wei-Qiu; SONG, Yong-Sheng; BIN WANG et al.European journal of soil biology. 2012, Vol 50, pp 15-20, issn 1164-5563, 6 p.Article

Occurrence and characteristics of Quaternary calcareous microbialitic crust in the southern desert of Kuwait, Arabian GulfKHALAF, F. I; ALSHUAIBI, A. A.Journal of arid environments. 2012, Vol 79, pp 48-55, issn 0140-1963, 8 p.Article

Les changements d'usage des sols et leurs conséquences hydrogéomorphologiques sur un bassin-versant endoréique sahélien = Land use changes and their hydro-geomorphologic effects in a Sahelian endorheic catchment basinIBRAHIM BOUZOU MOUSSA; DESCROIX, Luc; ABBA, Bachir et al.Sécheresse (Montrouge). 2011, Vol 22, Num 1, pp 13-24, issn 1147-7806, 12 p.Article

Physico-chemical changes in breads from bake off technologies during storageALTAMIRANO-FORTOUL, Rossana; ROSELL, Cristina M.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 3, pp 631-636, issn 0023-6438, 6 p.Article

Bread crust thickness measurement using digital imaging and L a b colour systemMOHD JUSOH, Y. M; CHIN, N. L; YUSOF, Y. A et al.Journal of food engineering. 2009, Vol 94, Num 3-4, pp 366-371, issn 0260-8774, 6 p.Article

Effects of Baking Conditions, Dough Fermentation, and Bran Particle Size on Antioxidant Properties of Whole-Wheat Pizza CrustsMOORE, Jeffrey; LUTHER, Marla; ZHIHONG CHENG et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 3, pp 832-839, issn 0021-8561, 8 p.Article

Sensory Crispness of Crispy Rolls: Effect of Formulation, Storage Conditions, and Water Distribution in the CrustPRIMO-MARTIN, C; VAN VLIET, T.Journal of food science. 2009, Vol 74, Num 8, issn 0022-1147, S377-S383Article

Investigation of effective thermal conductivity kinetics of crust and core regions of potato during deep-fat frying using a modified Lees methodAMAN MOHAMMAD ZIAIIFAR; HEYD, Bertrand; COURTOIS, Francis et al.Journal of food engineering. 2009, Vol 95, Num 3, pp 373-378, issn 0260-8774, 6 p.Article

Soil reflectance as a generic tool for assessing infiltration rate induced by structural crust for heterogeneous soilsGOLDSHLEGER, N; BEN-DOR, E; CHUDNOVSKY, A et al.European journal of soil science. 2009, Vol 60, Num 6, pp 1038-1051, issn 1351-0754, 14 p.Article

Magnetic resonance measurements of French fries to determine spatially resolved oil and water contentMACMILLAN, Bryce; HICKEY, Heather; NEWLING, Ben et al.Food research international. 2008, Vol 41, Num 6, pp 676-681, issn 0963-9969, 6 p.Article

Optimization of non-fermented gluten-free dough composition based on rheological behavior for industrial production of empanadas and pie-crustsLORENZO, G; ZARITZKY, N; CALIFANO, A et al.Journal of cereal science (Print). 2008, Vol 48, Num 1, pp 224-231, issn 0733-5210, 8 p.Article

The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foodsCHEN, Hui-Huang; KANG, Hong-Yi; CHEN, Su-Der et al.Journal of food engineering. 2008, Vol 88, Num 1, pp 45-54, issn 0260-8774, 10 p.Article

Bi-directional flows in constrained systemsHUPPERTAND, Herbert E; HALLWORTH, Mark A.Journal of Fluid Mechanics. 2007, Vol 578, pp 95-112, issn 0022-1120, 18 p.Article

On the mechanism by which oil uptake decreases crispy/crunchy behaviour of fried productsVAN VLIET, Ton; VISSER, Jendo E; LUYTEN, Hannemieke et al.Food research international. 2007, Vol 40, Num 9, pp 1122-1128, issn 0963-9969, 7 p.Article

Relationships between the biomass of algal crusts in fields and their compressive strengthZUOMING XIE; YONGDING LIU; CHUNXIANG HU et al.Soil biology & biochemistry. 2007, Vol 39, Num 2, pp 567-572, issn 0038-0717, 6 p.Article

NMR Signal Analysis To Characterize Solid, Aqueous, and Lipid Phases in Baked CakesLE GRAND, F; CAMBERT, M; MARIETTE, F et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 26, pp 10947-10952, issn 0021-8561, 6 p.Article

Crusted swollen lower lipCHEN-TSAI, Catherine; WILKEL, Caroline; LAWS, Richard et al.Archives of dermatology (1960). 2006, Vol 142, Num 12, issn 0003-987X, 1643―1644, 1646―1647 [4 p.]Article

The effect of organic mulch amendments on the physical and chemical properties and revegetation success of a saline-sodic minespoil from central Queensland, AustraliaGRIGG, A. H; SHERIDAN, G. J; PEARCE, A. B et al.Australian journal of soil research. 2006, Vol 44, Num 2, pp 97-105, issn 0004-9573, 9 p.Article

A statistical approach to estimating runoff in center pivot irrigation with crust conditionsLUZ, P. B; HEERMANN, D.Agricultural water management. 2005, Vol 72, Num 1, pp 33-46, issn 0378-3774, 14 p.Article

Chilling and freezing of part-baked bread. Part I: An MRI signal analysisLUCAS, T; LE RAY, D; DAVENEL, A et al.Journal of food engineering. 2005, Vol 70, Num 2, pp 139-149, issn 0260-8774, 11 p.Article

Expanding on Watson's framework for classifying patches: when is an island not an island?SHEPHERD, U. L; BRANTLEY, S. L.Journal of biogeography. 2005, Vol 32, Num 6, pp 951-960, issn 0305-0270, 10 p.Article

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