DER KOHLENSAEUREGEHALT IM BIER IN ABHAENGIGKEIT VON DER AUSSCHANKMETHODE = LA TENEUR EN GAZ CARBONIQUE DE LA BIERE EN FONCTION DE LA METHODE DE SOUTIRAGEFATH R; SCHOFFEL F.1983; MONATSSCHRIFT FUER BRAUWISSENSCHAFT; ISSN 0723-1520; DEU; DA. 1983; VOL. 36; NO 7; PP. 280-285; ABS. ENG/FRE; BIBL. 7 REF.; 9 FIG./1 TABL.Conference Paper

LE PROBLEME DE LA MOUSSE EN BRASSERIE. I. FACTEURS PHYSICO-CHIMIQUES DE FORMATION ET DE STABILITE DE LA MOUSSE DE BIERE.VANCRAENENBROECK R.1982; CEREVISIA.; ISSN 0377-8266; BEL; DA. 1982; VOL. 7; NO 4; PP. 191-196; ABS. ENG/DUT; BIBL. 14 REF.; 2 FIG./4 TABL.Article

MELANOIDINS AND BEER FOAMJACKSON G; WAINWRIGHT T.1978; J. AMER. SOC. BREWG CHEMISTS; USA; DA. 1978; VOL. 36; NO 4; PP. 192-195; BIBL. 7 REF.Article

L'ECUMAGE DES CUVES DE FERMENTATION.VAN WAESBERGHE I.1983; BIOS (PARIS); ISSN 0366-2284; FRA; DA. 1983; VOL. 14; NO 4; PP. 35-38; 4 FIG.Article

RECOVERY OF FOAM STABILITY OF YOLK-CONTAMINATED EGG WHITE BY IMMOBILIZED LIPASEKOBAYASHI T; KATO I; OHMIYA K et al.1980; AGRIC. BIOL. CHEM.; JPN; DA. 1980; VOL. 44; NO 2; PP. 413-418; BIBL. 19 REF.Article

RECHERCHES SUR LA FORMATION DE PRODUITS MOUSSANTS PAR HYDROLYSE MENAGEE DES PROTEINES LACTOSERIQUESTHOU KAING SRIENG.1979; ; FRA; DA. 1979; (2)-102 F.: ILL.; 29 CM; BIBL. 11 P.; TH. DOCT.-ING.: BIOCHEM. APPL./NANCY 1/1979Thesis

RELATIONSHIPS BETWEEN HYDROPHOBICITY AND FOAMING CHARACTERISTICS OF FOOD PROTEINS = CORRELATIONS ENTRE L'HYDROPHOBICITE ET LES PROPRIETES MOUSSANTES DES PROTEINES ALIMENTAIRESTOWNSEND AN; NAKAI S.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 588-594; BIBL. 33 REF.; 10 FIG./4 TABL.Article

FOAM BEHAVIOR OF BIOLOGICAL MEDIA. X. INFLUENCE OF THE STERILIZATION CONDITIONS OF THE FOAMINESS OF PPL SOLUTIONS = LES PROPRIETES MOUSSANTES DES MILIEUX BIOLOGIQUES. X. INFLUENCE DES CONDITIONS DE STERILISATION SUR LE MOUSSAGE DES LIQUEURS PROTEIQUES DE POMME DE TERREKOTSARIDU M; MULLER B; PFANZ V et al.1983; EUROPEAN JOURNAL OF APPLIED MICROBIOLOGY AND BIOTECHNOLOGY; ISSN 0171-1741; DEU; DA. 1983; VOL. 17; NO 4; PP. 258-260; BIBL. 5 REF.; 3 TABL.Article

LE POINT SUR LA MOUSSE DE LA BIERE.PIERRON P; MELLOT P.1978; BIOS; FRA; DA. 1978; VOL. 9; NO 9; PP. 11-21; ABS. ENG/GER; BIBL. 25 REF.Article

Coating of Open Cell FoamsHENG ZHANG; SUSZYNSKI, Wieslaw J; VAROON AGRAWAL, Kumar et al.Industrial & engineering chemistry research. 2012, Vol 51, Num 27, pp 9250-9259, issn 0888-5885, 10 p.Article

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Investigation of Immiscible and Miscible Foam for Enhancing Oil RecoveryFARAJZADEH, R; ANDRIANOV, A; ZITHA, P. L. J et al.Industrial & engineering chemistry research. 2010, Vol 49, Num 4, pp 1910-1919, issn 0888-5885, 10 p.Article

EGG ALBUMIN AND GUAR GUM INFLUENCE ON FOAM THIXOTROPYNATALI MIQUELIM, Joice; DA SILVA LANNES, Suzana Caetano.Journal of texture studies. 2009, Vol 40, Num 5, pp 623-636, issn 0022-4901, 14 p.Article

BULK MECHANICAL BEHAVIOR OF COMMERCIAL PARTICLE FOOD FOAMSSANDOVAL, Aleida J; CHAUNIER, Laurent; COURCOUX, Philippe et al.Journal of texture studies. 2008, Vol 39, Num 4, pp 405-425, issn 0022-4901, 21 p.Article

Accelerated Formation of Methane Hydrate in Aluminum FoamLIANG YANG; SHUANSHI FAN; YANHONG WANG et al.Industrial & engineering chemistry research. 2011, Vol 50, Num 20, pp 11563-11569, issn 0888-5885, 7 p.Article

Rheological characterization of wet food foamsCHAVEZ-MONTES, B. Edgar; CHOPLIN, Lionel; SCHAER, Eric et al.Journal of texture studies. 2007, Vol 38, Num 2, pp 236-252, issn 0022-4901, 17 p.Article

Effect of rheology and interfacial rigidity on liquid recovery from rising frothSTEVENSON, P; STEVANOV, C.Industrial & engineering chemistry research. 2004, Vol 43, Num 19, pp 6187-6194, issn 0888-5885, 8 p.Article

FOAMING AND BEER FLAVOR. = LE MOUSSAGE ET LA FLAVEUR DE LA BIEREONO M; HASHIMOTO S; KAKUDO Y et al.1983; JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS.; ISSN 0361-0470; USA; DA. 1983; VOL. 41; NO 1; PP. 19-23; BIBL. 8 REF.; 4FIG./8 TABL.Conference Paper

FUNCTIONAL PROPERTIES OF PLANT PROTEINS. PART IV. FOAMING PROPERTIES OF MODIFIED PROTEINS FROM FABA BEANS = PROPRIETES FONCTIONNELLES DES PROTEINES VEGETALES. 4^EME PARTIE. CARACTERISTIQUES DE MOUSSAGE DES PROTEINES MODIFIEES DE FEVESCHWENDKE KD; RAUSCHAL EJ; ROBOWSKY KD et al.1983; NAHRUNG; ISSN 0027-769X; DDR; DA. 1983; VOL. 27; NO 4; PP. 335-350; ABS. GER/RUS; BIBL. 33 REF.; 16 FIG./1 TABL.Article

FUNCTIONAL PROPERTIES OF PROTEINS: POSSIBLE RELATIONSHIP BETWEEN STRUCTURE AND FUNCTION IN FOAMSKINSELLA JE.1981; FOOD CHEM.; ISSN 0308-8146; GBR; DA. 1981; VOL. 7; NO 4; PP. 273-288; BIBL. 28 REF.Article

LIPOLYSIS AND OTHER FACTORS AFFECTING THE STEAM FROTHING CAPACITY OF MILK = LYPOLYSE ET AUTRES FACTEURS INFLUENCANT LA CAPACITE DE MOUSSAGE, INDUIT PAR LA VAPEUR, DU LAITDEETH HC; SMITH RAD.1983; AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY; ISSN 0004-9433; AUS; DA. 1983; VOL. 38; NO 1; PP. 14-19; BIBL. 5 REF.; 5 FIG./4 TABL.Article

ETUDE DE LA FORMATION DE MOUSSE DANS LES APPAREILS A COLONNEYAKUBOV SD; SAUTIN SN; REJKHSFEL'D VO et al.1983; ZURNAL PRIKLADNOJ HIMII; ISSN 0044-4618; SUN; DA. 1983; VOL. 56; NO 1; PP. 103-107; BIBL. 3 REF.Article

A TECHNIQUE FOR IDENTIFYING FOAM DAMAGE BY LIPIDSJACKSON G.1981; J. INST. BREW.; ISSN 0368-2587; GBR; DA. 1981; VOL. 87; NO 4; PP. 242-243; BIBL. 9 REF.Article

RELATION ENTRE LA QUALITE DU SUCRE ET SON POUVOIR MOUSSANTKURKOWSKA A; MIELCZAREK.1980; IND. ALIMENT. AGRIC.; ISSN 0019-9311; FRA; DA. 1980; VOL. 97; NO 7-8; PP. 679-682; ABS. GER/ENG; BIBL. 4 REF.Article

EINE NEUE PRUEFVORRICHTUNG ZUR MESSUNG DER FESTIGKEIT VISCOSER SCHAEUME VON LEBENSMITTELN = NOUVEL APPAREIL DE MESURE DE LA FERMETE DES MOUSSES VISQUEUSES DE PRODUITS ALIMENTAIRESPICHERT H.1979; Z. LEBENSMITTEL-UNTERS. U.-FORSCH; DEU; DA. 1979; VOL. 169; NO 4; PP. 284-289; ABS. ENG; BIBL. 8 REF.Article