Pascal and Francis Bibliographic Databases


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Results 1 to 25 of 6395

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Influence du conditionnement sur la conservation des légumes de 4e gamme = The influence of packaging and modified atmospheres on the keeping quality of prepacked cut vegetablesPICOCHE, B; DENIS, C.Sciences des aliments. 1988, Vol 8, pp 219-222, issn 0240-8813, suppl. 9Conference Paper

Kinetics of drying of carrots in an industrial pentablet dryerDOMAGAŁA, A; WITULSKA, M; JANUS, P et al.Polish journal of food and nutrition sciences. 1996, Vol 5, Num 3, pp 121-130, issn 1230-0322Article

Idoneità varietale alla produzione di polpe E/O cubettati di pomodoro. V: Sperimentazione 1994 = Suitability of tomato lives for processing into pulp or dice packs. V: Trials performed in 1994LEONI, C; SANDEI, L; GHIRETTI, G. P et al.Industria Conserve. 1995, Vol 70, Num 1, pp 32-44, issn 0019-7483Article

Influenza del blanching sulla qualità strutturale delle carote surgelate = Blanching influence on firmness quality of frozen carrotsGAROSI, F; MENCARELLI, F; ANELLI, G et al.Industrie alimentari (Pinerolo). 1996, Vol 35, Num 345, pp 126-130, issn 0019-901XArticle

Carrots and other horticultural crops as a source of provitamin A carotenesSIMON, P. W.HortScience. 1990, Vol 25, Num 12, pp 1495-1499, issn 0018-5345Conference Paper

A two stage model describes radiation softening of carrotBOURNE, M. C.Acta alimentaria (Budapest). 1996, Vol 25, Num 3, pp 299-303, issn 0139-3006Article

Lycopene in tomatoes and tomato pulp fractionsSHARMA, S. K; LE MAGUER, M.Italian journal of food science. 1996, Vol 8, Num 2, pp 107-113, issn 1120-1770Article

6-Methoxymellein levels in Fresh carrots in relaion to the sensory qualityYOSHINO, N; KAWAGUCHI, T; TOKYOKA, K et al.Nippon Shokuhin Kogyo Gakkai-Shi. 1993, Vol 40, Num 1, pp 17-21, issn 0029-0394Article

Interactions texture-flaveur dans le cas de trois légumes cuits : choux-fleurs, carottes, petits-pois = Texture-flavour correlations of three cooked vegetables : cauliflowers, carrotts, peasSAUVAGEOT, F; ISSANCHOU, S.Sciences des aliments. 1987, Vol 7, pp 47-52, issn 0240-8813, h.s. 8Conference Paper

De-juicing of vegetable maskes by means of decanterHAMATSCHEK, J; GÜNNEWIG, W.Flüssiges Obst. 1993, Vol 60, Num 8, pp 301-302, issn 0015-4539Article

Influence du conditionnement sur la conservation des légumes 4ème gammePICOCHE, B; DENIS, C.Industries alimentaires et agricoles. 1988, Vol 105, Num 10, pp 925-928, issn 0019-9311Article

Use of different nondestructive techniques to evaluate vegetable qualityHAKIM, A; PURVIS, A. C; VOIPIO, I et al.Acta horticulturae. 1999, pp 235-244, issn 0567-7572, isbn 90-6605-771-8Conference Paper

Effects of commonly consumed vegetables on hepatic xenobiotic-metabolizing enzymes in the mouse = Effets des légumes de consommation courante sur les enzymes hépatiques métabolisant des substances xénobiotiques, chez la sourisBRADFIELD, C. A; CHANG, Y; BJELDANES, L. F et al.Food and chemical toxicology. 1985, Vol 23, Num 10, pp 899-904, issn 0278-6915Article

Bestimmung von Hydroxyzimtsäure-Derivaten in Gemüse = Dosage des dérivés de l'acide hydroxycinnamique dans les légumes = Determination of hydroxycinnamic acid derivatives in vegetableWINTER, M; BRANDL, W; HERRMANN, K et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1987, Vol 184, Num 1, pp 11-16, issn 0044-3026Article

Protease inhibitors in processed plant foods = Les inhibiteurs de protéase dans les produits alimentaires transformés d'origine végétaleBURNS, R. A.Journal of food protection. 1987, Vol 50, Num 2, pp 161-166, issn 0362-028XArticle

Extraction and assay of extensin in some vegetablesSUDARSHANAKRISHNA, K. R; VISWANATHAN, K. R; SREENATH, H. K et al.Journal of food science and technology (Mysore). 1998, Vol 35, Num 1, pp 87-89, issn 0022-1155Article

High-performance liquid chromatography for the determination of pencycuron residues in several vegetables = Dosage, par chromatographie liquide haute performance, des résidus de pencycuron dans plusieurs légumesROLLE, S. D; DE CORMIS, L.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 4, pp 975-978, issn 0021-8561Article

Effects of certain vegetables on colonic mucin degradation in rats = Effets de certains légumes sur la dégradation de la mucine de colon de ratSHIAU, S. Y; CHEN, K. L.Nutrition reports international. 1989, Vol 40, Num 2, pp 281-288, issn 0029-6635Article

Progress in drying technologies of vegetables = Amélioration des procédés de séchage des légumesMASI, P.Chimica oggi. 1988, Vol 6, Num 12, pp 15-18, issn 0392-839XArticle

Dietary fiber content of selected foodsANDERSON, J. W; BRIDGES, S. R.The American journal of clinical nutrition. 1988, Vol 47, Num 3, pp 440-447, issn 0002-9165Article

Composition and juicing potential of Australian varieties of carrotVORA, H. M; KYLE, W. S. A; SMALL, D. M et al.Food Australia. 1998, Vol 50, Num 1, pp 24-26, issn 1032-5298Article

Varietal and chemical aspect of tomato processingDAOOD, H. G; AL-QITT, M. A; BSHENAH, K. A et al.Acta alimentaria (Budapest). 1990, Vol 19, Num 4, pp 347-357, issn 0139-3006, 11 p.Article

The distribution of nine pesticides between the juice and pulp of carrots and tomatoes after home processingBURCHAT, C. S; RIPLEY, B. D; LEISHMAN, P. D et al.Food additives and contaminants. 1998, Vol 15, Num 1, pp 61-71, issn 0265-203XArticle

Relationship of (known) control values to (unknown) test values in proficiency studies of pesticide residuesHORWITZ, W; WOOD, R.Journal of AOAC International. 2000, Vol 83, Num 2, pp 399-406, issn 1060-3271Article

Influence of process operations on shelf-life and microbial population of fresh-cut vegetablesSINIGAGLIA, M; ALBENZIO, M; CORBO, M. R et al.Journal of industrial microbiology & biotechnology. 1999, Vol 23, Num 6, pp 484-488, issn 1367-5435Article

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