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Results 1 to 25 of 30801

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Inhomogeneous distribution of fat enhances the perception of fat-related sensory attributes in gelled foodsCAROLINA MOSCA, Ana; ALMEIDA ROCHA, Joao; SALA, Guido et al.Food hydrocolloids. 2012, Vol 27, Num 2, pp 448-455, issn 0268-005X, 8 p.Article

Evaluation of an automated hydrolysis and extraction method for quantification of total fat, lipid classes and trans fat in cereal productsROBINSON, Jaclyn E; SINGH, Rakesh; KAYS, Sandra E et al.Food chemistry. 2008, Vol 107, Num 3, pp 1144-1150, issn 0308-8146, 7 p.Article

Body composition interpretation: Contributions of the fat-free mass index and the body fat mass indexKYLE, Ursula G; SCHUTZ, Yves; DUPERTUIS, Yves M et al.Nutrition (Burbank, Los Angeles County, Calif.). 2003, Vol 19, Num 7-8, pp 597-604, issn 0899-9007, 8 p.Article

Protein intake induced an increase in exercise stimulated fat oxidation during stable body weightSOENEN, Stijn; PLASQUI, Guy; SMEETS, Astrid J et al.Physiology & behavior. 2010, Vol 101, Num 5, pp 770-774, issn 0031-9384, 5 p.Article

Regional body composition in adolescents with anorexia nervosa and changes with weight recoveryMISRA, Madhusmita; SOYKA, Leslie A; MILLER, Karen K et al.The American journal of clinical nutrition. 2003, Vol 77, Num 6, pp 1361-1367, issn 0002-9165, 7 p.Article

Fatty acid profile of three adipose depots in seven Spanish breeds of suckling kidsHORCADA, A; RIPOLL, G; ALCALDE, M. J et al.Meat science. 2012, Vol 92, Num 2, pp 89-96, issn 0309-1740, 8 p.Article

Novel structuring strategies for unsaturated fats ― Meeting the zero-trans, zero-saturated fat challenge: A reviewROGERS, Michael A.Food research international. 2009, Vol 42, Num 7, pp 747-753, issn 0963-9969, 7 p.Article

Vibromyography of oral processing varies with type of semi-solid food and with sensory judgementsDE WIJK, René A; POLET, Ilse A; BULT, Johannes H. F et al.Physiology & behavior. 2008, Vol 95, Num 3, pp 521-526, issn 0031-9384, 6 p.Article

Einsatzmöglichkeiten von Fettersatzstoffen in der Back- und Süsswarenindustrie = Utilizability of fat substitute materials in the baking and confectionery industryLAUSTSEN, K.Zucker- und Süsswaren-Wirtschaft. 1993, Vol 46, Num 6, pp 313-317, issn 0373-0204Article

Effects of body weight and sex on carcass tissue distribution in goatsMAHGOUB, O; KADIM, I. T; AL-SAQRY, N. M et al.Meat science. 2004, Vol 67, Num 4, pp 577-585, issn 0309-1740, 9 p.Article

Bloom on chocolate chips baked in cookiesFRAZIER, A; HARTEL, R. W.Food research international. 2012, Vol 48, Num 2, pp 380-386, issn 0963-9969, 7 p.Article

Microstructure of fat crystallizing on a collagenous surfaceROGERS, Michael A; WRIGHT, Amanda J; MARANGONI, Alejandro G et al.European journal of lipid science and technology (Print). 2005, Vol 107, Num 9, pp 684-688, issn 1438-7697, 5 p.Article

Effect of mechanical treatments applied to milk fat on fat retention and lipolysis in minicurdsVELEZ, Maria A; PEROTTI, Maria C; REBECHI, Silvina R et al.International journal of dairy technology. 2011, Vol 64, Num 2, pp 227-231, issn 1364-727X, 5 p.Article

Fatty acid profile of table olives and its multivariate characterization using unsupervised (PCA) and supervised (DA) chemometricsLOPEZ, Antonio; MONTANO, Alfredo; GARCIA, Pedro et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 18, pp 6747-6753, issn 0021-8561, 7 p.Article

Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheeseKAVAS, Gokhan; OYSUN, Gulderen; KINIK, Ozer et al.Food chemistry. 2004, Vol 88, Num 3, pp 381-388, issn 0308-8146, 8 p.Article

Response surface optimization and characteristics of rambutan (Nephelium lappaceum L.) kernel fat by hexane extractionSIRISOMPONG, Wanrada; JIRAPAKKUL, Wannee; KLINKESORN, Utai et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 9, pp 1946-1951, issn 0023-6438, 6 p.Article

On-line determination and control of fat content in batches of beef trimmings by NIR imaging spectroscopyWOLD, J. P; O'FARRELL, M; HØY, M et al.Meat science. 2011, Vol 89, Num 3, pp 317-324, issn 0309-1740, 8 p.Conference Paper

Determination of added fat in meat paste using microwave and millimetre wave techniquesNG, Sing K; AINSWORTH, Paul; PLUNKETT, Andrew et al.Meat science. 2008, Vol 79, Num 4, pp 748-756, issn 0309-1740, 9 p.Article

Process development for continuous crystallization of fat under laminar shearMALEKY, Fatemeh; MARANGONI, Alejandro G.Journal of food engineering. 2008, Vol 89, Num 4, pp 399-407, issn 0260-8774, 9 p.Article

The glycaemic response to rolled oat is not influenced by the fat contentTUOMASJUKKAL, Saska; VIITANEN, Matti; KALLIO, Heikki et al.British journal of nutrition. 2007, Vol 97, Num 4, pp 744-748, issn 0007-1145, 5 p.Article

Characterization of leptin pulse dynamics and relationship to fat mass, growth hormone, cortisol, and insulinKOUTKIA, Polyxeni; CANAVAN, Bridget; JOHNSON, Michael L et al.American journal of physiology. Endocrinology and metabolism. 2003, Vol 48, Num 2, pp E372-E379, issn 0193-1849Article

Rapid estimation of fat content in salmon fillets by colour image analysisSTIEN, Lars Helge; KIESSLING, Anders; MANNE, Fredrik et al.Journal of food composition and analysis (Print). 2007, Vol 20, Num 2, pp 73-79, issn 0889-1575, 7 p.Article

Changes in body fat percentage during body weight stable conditions of increased daily protein intake vs. controlSOENEN, Stijn; WESTERTERP-PLANTENGA, Margriet S.Physiology & behavior. 2010, Vol 101, Num 5, pp 635-638, issn 0031-9384, 4 p.Article

Impact of pre-crystallization process on structure and product properties in dark chocolateSVANBERG, L; AHRNE, L; LOREN, N et al.Journal of food engineering. 2013, Vol 114, Num 1, pp 90-98, issn 0260-8774, 9 p.Article

Changes in fat content of pork and beef after pan-frying under different conditionsCLAUSEN, Ina; OVESEN, Lars.Journal of food composition and analysis (Print). 2005, Vol 18, Num 2-3, pp 204-211, issn 0889-1575, 8 p.Article

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