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Results 1 to 25 of 3216

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Effects of salt level and storage on texture of dil cheeseKILIC, M; ISIN, T. G.Journal of texture studies. 2004, Vol 35, Num 3, pp 251-262, issn 0022-4901, 12 p.Article

Micellar and salt effects upon the oxidation of cysteine by hexacyanoferrate (III)EL-AILA, Hisham J. Y; SALEM, Jamil K. J.Tenside, surfactants, detergents. 2003, Vol 40, Num 3, pp 162-165, issn 0932-3414, 4 p.Article

Effect of salts and sugars on the clarity of gellan gelsEVAGELIOU, Vasiliki; GEROLEMOU, Andreas; ZIKAS, Alexandros et al.International journal of food science & technology. 2011, Vol 46, Num 5, pp 1001-1006, issn 0950-5423, 6 p.Article

Effect of added salt on textural properties of heat-induced gels made from gum-protein mixturesTOTOSAUS, A; GUERRERO, I; MONTEJANO, J. G et al.Journal of texture studies. 2005, Vol 36, Num 1, pp 78-92, issn 0022-4901, 15 p.Article

Solubilité de la calcite et constantes de stabilité d'ions complexes. II: Influence de la minéralisation = Solubility of calcite and stability constants of complex ions. II: influence of mineralizationLE GUYADER, M; DORANGE, G; MARCHAND, A et al.Bulletin de la Société chimique de France. 1985, Num 4, pp 636-643, issn 0037-8968Article

Gel forming ability and cross-linking ability of myosin heavy chain in salted meat paste from threadfin breamLEE, N.-H; SEKI, N; KATO, N et al.Nippon Suisan Gakkaishi. 1990, Vol 56, Num 2, pp 329-336, issn 0021-5392Article

Salt effects upon the basic dehydrobromination reactions in nonfunctional micellesWILK, K. A.Journal of physical chemistry (1952). 1989, Vol 93, Num 21, pp 7432-7435, issn 0022-3654, 4 p.Article

Salting-out of oxygen from aqueous electrolyte solutions: prediction and measurementLANG, W; ZANDER, R.Industrial & engineering chemistry fundamentals. 1986, Vol 25, Num 4, pp 775-782, issn 0196-4313Article

Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatballHSU, S. Y; SUN, Lung-Yueh.Journal of food engineering. 2006, Vol 73, Num 3, pp 246-252, issn 0260-8774, 7 p.Article

Effects of salinity on bacterioplankton : field and microcosm experimentsBORDALO, A. A.Journal of applied bacteriology. 1993, Vol 75, Num 4, pp 393-398, issn 0021-8847Article

Salt effect on the dissociation constant of acid-base indicatorsSALVATORE, F; FERRI, D; PALOMBARI, R et al.Journal of solution chemistry. 1986, Vol 15, Num 5, pp 423-431, issn 0095-9782Article

Solubilité du fluorure de calcium dans les solutions de nitrate d'ammonium en présence de carbonate de calcium, d'ions calcium et d'ions phosphateKABANOV, F. I; RUCHKINA, R. M; KUIMOVA, A. V et al.Himičeskaâ promyšlennost'. 1987, Num 7, pp 414-416, issn 0023-110XArticle

On possible microscopic origins of the swelling of neutral lipid bilayers induced by simple saltsMANCIU, Marian; RUCKENSTEIN, Eli.Journal of colloid and interface science. 2007, Vol 309, Num 1, pp 56-67, issn 0021-9797, 12 p.Article

Caracterisation histologique et ultrastructurale de l'effet du sel sur la viande de boeuf hacheeLABAS, R; ASTRUC, T; CHANIER, L et al.Viandes et produits carnés (Aubière). 2006, pp 257-258, issn 0241-0389, 2 p., HSConference Paper

Effet du stress salin sur les triacylglycérols de la graine du cotonnier au cours de son développement = Salt stress effect on triacylglycerides of developing cotton seedSMAOUI, A.Rivista Italiana delle Sostanze Grasse. 2004, Vol 81, Num 4, pp 225-230, issn 0035-6808, 6 p.Article

Das Pökeln von rohen Fleischerzeugnissen. 1 : Diffusionsverhalten der Salze = Curing raw meat products. 1 :How salts are diffusedLAUTENSCHLÄGER, R.Fleischwirtschaft (Frankfurt). 1996, Vol 76, Num 4, pp 401-405, issn 0015-363XArticle

Determining factors for the product para/ortho ratio and reaction rate in the formation of (hydroxymethyl)phenols from phenol and formaldehydeKOMIYAMA, M.Bulletin of the Chemical Society of Japan. 1988, Vol 61, Num 6, pp 2079-2082, issn 0009-2673Article

Abnormal solubility behavior of β-lactoglobulin: salting-In by glycine and NaClARAKAWA, T; TIMASHEFF, S. N.Biochemistry (Easton). 1987, Vol 26, Num 16, pp 5147-5153, issn 0006-2960Article

Effect of salt on the chemical, functional, and rheological properties of Queso Fresco during storageLING GUO; VAN HEKKEN, Diane L; TOMASULA, Peggy M et al.International dairy journal. 2011, Vol 21, Num 5, pp 352-357, issn 0958-6946, 6 p.Article

Solution Behavior of Nonionic Polymer Hydroxypropylmethyl Cellulose: Effect of Salts on the Energetics at the Cloud PointSARDAR, N; KAMIL, M; KABIR-UD-DIN et al.Journal of chemical and engineering data (Print). 2011, Vol 56, Num 4, pp 984-987, issn 0021-9568, 4 p.Article

Sanitizing effect of salts on experimentally inoculated organisms on pork carcassesLATHA, C; SHERIKAR, A. T; WASKAR, V. S et al.Meat science. 2009, Vol 83, Num 4, pp 796-799, issn 0309-1740, 4 p.Article

Blastulae aggregates : New intermediate structures in the micelle-to-vesicle transition of catanionic systemsVLACHY, N; RENONCOURT, A; DRECHSLER, M et al.Journal of colloid and interface science. 2008, Vol 320, Num 1, pp 360-363, issn 0021-9797, 4 p.Article

The effect of salt on acid production by lactococcal cheese starter strainsPOWELL, Ian; LIMSOWTIN, Gaëtan.Australian Journal of Dairy Technology. 2006, Vol 61, Num 2, pp 223-223, issn 0004-9433, 1 p.Conference Paper

Evaluation of selectivity changes in HIC systems using a preferential interaction based analysisFANG XIA; NAGRATH, Deepak; GARDE, Shekhar et al.Biotechnology and bioengineering. 2004, Vol 87, Num 3, pp 354-363, issn 0006-3592, 10 p.Article

Effect of salts and dissolved gas on optical cavitation near hydrophobic and hydrophilic surfacesBUNKIN, N. F; KISELEVA, O. A; LOBEYEV, A. V et al.Langmuir. 1997, Vol 13, Num 11, pp 3024-3028, issn 0743-7463Article

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