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Results 1 to 25 of 28520

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Thermal behaviour of lyophilized egg yolk and egg yolk fractionsLACA, A; PAREDES, B; DIAZ, M et al.Journal of food engineering. 2010, Vol 102, Num 1, pp 77-86, issn 0260-8774, 10 p.Article

Protein interactions and filler effects in heat-set gels based on eggKALKANI, A; PARASKEVOPOULOU, A; KIOSSEOGLOU, V et al.Food hydrocolloids. 2007, Vol 21, Num 2, pp 191-197, issn 0268-005X, 7 p.Article

Separating a Mixture of Egg Yolk and Egg White Using Foam FractionationWARD, Tiffany M; EDWARDS, Ross A; TANNER, Robert D et al.Applied biochemistry and biotechnology. 2007, Vol 137-140, pp 927-934, issn 0273-2289, 8 p.Conference Paper

Proteomics Analysis of Egg White Proteins from Different Egg VarietiesJIAPEI WANG; YUE LIANG; OMANA, Dileep A et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 1, pp 272-282, issn 0021-8561, 11 p.Article

Change of an egg allergen in a white layer cake containing gamma-irradiated egg whiteSEO, Ji-Hyun; LEE, Ju-Woon; LEE, You-Seok et al.Journal of food protection. 2004, Vol 67, Num 8, pp 1725-1730, issn 0362-028X, 6 p.Article

Effect of NaCl on thermal aggregation of egg white proteins from duck eggKAEWMANEE, Thammarat; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food chemistry. 2011, Vol 125, Num 2, pp 706-712, issn 0308-8146, 7 p.Article

Transfer of the coccidiostats monensin and lasalocid from feed at cross-contamination levels to whole egg, egg white and egg yolkVANDENBERGE, V; DELEZIE, E; HUYGHEBAERT, G et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2012, Vol 29, Num 12, pp 1881-1892, issn 1944-0049, 12 p.Article

Possibilities of enhancing the colour of egg yolkDVORAK, Petr; SUCHY, Pavel; STRAKOVA, Eva et al.Journal of the science of food and agriculture. 2012, Vol 92, Num 4, pp 853-856, issn 0022-5142, 4 p.Article

Comprehensive Analysis of N-Linked Oligosaccharides from Eggs of the Family PhasianidaeSUMIYOSHI, Wataru; NAKAKITA, Shin-Ichi; HASEHIRA, Kayo et al.Bioscience, biotechnology, and biochemistry. 2010, Vol 74, Num 3, pp 606-613, issn 0916-8451, 8 p.Article

Changes in chemical composition, physical properties and microstructure of duck egg as influenced by saltingKAEWRNANEE, Thammarat; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food chemistry. 2009, Vol 112, Num 3, pp 560-569, issn 0308-8146, 10 p.Article

Uracil as a potentially useful indicator of spoilage in egg products = L'uracile en tant qu'indicateur potentiel de la dégradation des ovoproduitsMORRIS, C. E; HOERNING, E. F; ST ANGELO, A. J et al.Journal of food science. 1989, Vol 54, Num 3, pp 581-583, issn 0022-1147Article

Visible transmission spectroscopy for the assessment of egg freshnessKEMPS, Bart J; BAMELIS, Flip R; DE KETELAERE, Bart et al.Journal of the science of food and agriculture. 2006, Vol 86, Num 9, pp 1399-1406, issn 0022-5142, 8 p.Article

Methods to evaluate egg freshness in research and industry : A reviewKAROUI, Romdhane; KEMPS, Bart; BAMELIS, Flip et al.European food research & technology (Print). 2006, Vol 222, Num 5-6, pp 727-732, issn 1438-2377, 6 p.Article

The effect of gaseous ozone treatment on egg componentsFUHRMANN, Herbert; RUPP, Nadine; BÜCHNER, Andrea et al.Journal of the science of food and agriculture. 2010, Vol 90, Num 4, pp 593-598, issn 0022-5142, 6 p.Article

Properties of emu (Dromaius novaehollandiae) albumen proteinsTAKEUCHI, Junko; MAEHASHI, Kenji; YASUTAKE, Yoshiaki et al.Food research international. 2012, Vol 49, Num 1, pp 567-571, issn 0963-9969, 5 p.Article

Effect of gamma irradiation on some characteristics of shell eggs and mayonnaise prepared from irradiated eggsAL-BACHIR, Mahfouz; ZEINOU, Ruba.Journal of food safety. 2006, Vol 26, Num 4, pp 348-360, issn 0149-6085, 13 p.Article

Carotenoids, tocols and retinols evolution during egg pasta ― making processesFRATIANNI, Alessandra; DI CRISCIO, Tiziana; MIGNOGNA, Rossella et al.Food chemistry. 2012, Vol 131, Num 2, pp 590-595, issn 0308-8146, 6 p.Article

Fecundity of the Japanese crayfish, Cambaroides japonicus: ovary formation, egg number and egg sizeNAKATA, Kazuyoshi; GOSHIMA, Seiji.Aquaculture (Amsterdam). 2004, Vol 242, Num 1-4, pp 335-343, issn 0044-8486, 9 p.Article

Bestimmung des Endotoxin-Gehalts in Eiprodukten mit Hilfe eines miniaturisierten chromogenen Limulus-Tests = Détermination, par le test-Limulus à chromogène miniaturisé, de la teneur en endotoxine des ovoproduits = Determination of endotoxin in egg products with a miniaturized chromogenic Limulus testSTEFFENS, K; MAIER, T.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1989, Vol 188, Num 6, pp 531-534, issn 0044-3026Article

Electrospinning of food-grade nanofibers from cellulose acetate and egg albumen blendsWONGSASULAK, Saowakon; PATAPEEJUMRUSWONG, Manashuen; WEISS, Jochen et al.Journal of food engineering. 2010, Vol 98, Num 3, pp 370-376, issn 0260-8774, 7 p.Article

The role of Tween in inhibiting heat-induced destabilization of yolk-based emulsionsNIKIFORIDIS, C. V; KIOSSEOGLOU, V.Food hydrocolloids. 2007, Vol 21, Num 8, pp 1310-1318, issn 0268-005X, 9 p.Article

Adsorption of egg yolk plasma cholesterol using a hydrophobic adsorbentGARCIA ROJAS, Edwin E; DOS REIS COIMBRA, Jane S; MINIM, Luis A et al.European food research & technology (Print). 2006, Vol 223, Num 5, pp 705-709, issn 1438-2377, 5 p.Article

Effect of Egg Washing on the Cuticle Quality of Brown and White Table EggsLELEU, S; MESSENS, W; DE REU, K et al.Journal of food protection. 2011, Vol 74, Num 10, pp 1649-1654, issn 0362-028X, 6 p.Article

A waveguide technique for non-destructive determination of egg quality parametersRAGNI, Luigi; CEVOLI, Chiara; BERARDINELLI, Annachiara et al.Journal of food engineering. 2010, Vol 100, Num 2, pp 343-348, issn 0260-8774, 6 p.Article

Preparation of cooked egg white, egg yolk, and whole egg gels for scanning electron microscopy = Préparation de gels de blanc, de jaune et d'oeufs entiers cuits pour l'analyse par microscopie électroniqueWOODWARD, S. A; COTTERILL, O. J.Journal of food science. 1985, Vol 50, Num 6, pp 1624-1628, issn 0022-1147Article

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