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Congrès international des jus de fruits. IX. Münich. 1982. Rapport du congrèsCongrès international des jus de fruits. 9. 1982, 373 p., isbn 3-260-04965-7Conference Proceedings

Assessment of fruit juice authenticity using UPLC-QToF MS: A metabolomics approachJANDRIC, Z; ROBERTS, D; RATHOR, M. N et al.Food chemistry. 2014, Vol 148, pp 7-17, issn 0308-8146, 11 p.Article

Trace metal levels in fruit juices and carbonated beverages in NigeriaWILLIAMS, Akan B; AYEJUYO, Olusegun O; OGUNYALE, Adekunle F et al.Environmental monitoring and assessment. 2009, Vol 156, Num 1-4, pp 303-306, issn 0167-6369, 4 p.Article

A research note. Methyl anthranilate content of Ohio Concord grapes = Note de recherche. Teneur en méthyl anthranilate des raisins Concorde de l'OhioLIU, J. W. R; GALLANDER, J. F.Journal of food science. 1985, Vol 50, Num 1, pp 280-282, issn 0022-1147Article

Clarification of pear juice by hollow fiber ultrafiltration = Clarification, par ultrafiltration sur fibres creuses, du jus de poireKIRK, D. E; MONTGOMERY, M. W; KORTEKAAS, M. G et al.Journal of food science. 1983, Vol 48, Num 6, pp 1663-1666, issn 0022-1147Article

Jus de fruits et boissons aux fruitsIndustries alimentaires et agricoles. 1984, Vol 101, Num 3, pp 137-141, issn 0019-9311Article

Séparation glace - concentré par pressurage continu en cryoconcentration : détermination expérimentale des conditions de pressageVALENTE, M.Industries alimentaires et agricoles. 1985, Vol 102, Num 11, pp 1179-1183, issn 0019-9311Article

A research note. Reduction of bitterness in grapefruit juice with β-cyclodextrin polymer in a continuous-flow process = Note de recherche. Procédé continu de réduction de l'amertume du jus de pamplemousse à l'aide d'un polymère de cyclodextrineSHAW, P. E; WILSON, C. W. III.Journal of food science. 1985, Vol 50, Num 4, pp 1205-1207, issn 0022-1147Article

The use of honey for clarifying apple juiceLEE, C. Y; KIME, R. W.1984, Vol 23, Num 1, pp 45-49Article

Niveles de dióxido de azufre presentes en el concentrado de naranja y alimentos derivados de éste producidos en Cuba = Niveaux de dioxyde de soufre présents dans le concentré d'orange et dans les aliments dérivés de celui-ci produits à Cuba = Levels of sulfure dioxide present in orange concentrated and it its derivative food produced in CubaGARCIA ROCHE, M. O; GARCIA PINO, C.Revista cubana de higiene y epidemiología. 1983, Vol 21, Num 4, pp 311-316, issn 0253-1151Article

Control of Alicyclobacillus acidoterrestris in fruit juices by enterocin AS-48GRANDE, Ma. J; LUCAS, R; ABRIOUEL, H et al.International journal of food microbiology. 2005, Vol 104, Num 3, pp 289-297, issn 0168-1605, 9 p.Article

Fast and reliable analyses of sulphite in fruit juices using a supramolecular amperometric detector encompassing in flow gas diffusion unitMARTINS, Paulo R; POPOLIM, Welliton D; NAGATO, Leticia A. F et al.Food chemistry. 2011, Vol 127, Num 1, pp 249-255, issn 0308-8146, 7 p.Article

Fructooligosaccharide fortification of selected fruit juice beverages : Effect on the quality characteristicsRENUKA, B; KULKARNI, S. G; VIJAYANAND, P et al.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 5, pp 1031-1033, issn 0023-6438, 3 p.Article

Optimisation of food expectations using product colour and appearanceWEI, Shuo-Ting; OU, Li-Chen; LUO, M. Ronnier et al.Food quality and preference. 2012, Vol 23, Num 1, pp 49-62, issn 0950-3293, 14 p.Article

Alicyclobacillus spoilage and isolation ― A reviewSMIT, Yvette; CAMERON, Michelle; VENTER, Pierre et al.Food microbiology. 2011, Vol 28, Num 3, pp 331-349, issn 0740-0020, 19 p.Article

Calculation method for designing a multi-plate freeze-concentrator for concentration of fruit juicesAULEDA, J. M; RAVENTOS, M; HERNANDEZ, E et al.Journal of food engineering. 2011, Vol 107, Num 1, pp 27-35, issn 0260-8774, 9 p.Article

EXAMEN EN MICROSCOPIE ELECTRONIQUE DE LA FRACTION DE MATIERE ORGANIQUE DISSOUTE DANS L'EAU DE MERKAMENEVA TG; MISHUSTINA IE.1982; GIDROBIOL. Z. (KIEV, 1965); ISSN 0375-8990; UKR; DA. 1982; VOL. 18; NO 3; PP. 26-31; ABS. ENG; BIBL. 15 REF.Article

GAS-LIQUID CHROMATOGRAPHIC DIFFERENTIATION BETWEEN SALMONELLA GALLINURUM AND SALMONELLA PULLORUMRICHTER ER; BURNS MC; BANWART GJ et al.1982; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 10; PP. 919-922; BIBL. 6 REF.Article

INFLUENCE OF PH AND PHOSPHATE BUFFER ON INHIBITION OF CLOSTRIDIUM BOTULINUM BY ANTIOXIDANTS AND RELATED PHENOLIC COMPOUNDSREDDY NR; PIERSON MD.1982; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 10; PP. 925-927; BIBL. 10 REF.Article

INHIBITION OF CLOSTRIDIUM BOTULINUM TYPES A AND E TOXIN PRODUCTION BY LIQUID SMOKE AND NACL IN HOT-PROCESS SMOKE-FLAVORED FISHEKLUND MW; PELROY GA; PARANJPYE R et al.1982; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 10; PP. 935-941; 8 P.; BIBL. 42 REF.Article

MICROFLORA RECOVERED FROM FOODS ON VIOLET RED BILE AGAR WITH AND WITHOUT GLUCOSE AND INCUBATED AT DIFFERENT TEMPERATURESOBLINGER JL; KENNEDY JE JR; LANGSTON DM et al.1982; J. FOOT PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 10; PP. 948-952; BIBL. 24 REF.Article

Liquid chromatographic analysis of maneb and its main degradation product, ethylenethiouera, in fruit juiceOZHAN, Gül; ALPERTUNGA, Buket.Food additives & contaminants : part A chemistry, analysis, control, exposure & risk assessment. 2008, Vol 25, Num 8, pp 961-970, 10 p.Article

Different compounds are extracted with different time courses from fruits during microwave hydrodiffusion: Examples and possible causesCENDRES, Aurélie; HOERLE, Mélanie; CHEMAT, Farid et al.Food chemistry. 2014, Vol 154, pp 179-186, issn 0308-8146, 8 p.Article

Rheological properties of Josapine pineapple juice at different stages of maturitySHAMSUDIN, Rosnah; WAN RAMLI WAN DAUD; MOHD SOBRI TAKRIF et al.International journal of food science & technology. 2009, Vol 44, Num 4, pp 757-762, issn 0950-5423, 6 p.Article

Heat resistance of Neosartorya fischeri in various juicesSALOMAO, B. C. M; SLONGO, A. P; ARAGAO, G. M. F et al.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 4, pp 676-680, issn 0023-6438, 5 p.Article

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