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METHODS FOR THE MEASUREMENT OF THERMAL CONDUCTIVITY AND DIFFUSIVITY OF FOODSTUFFS. = METHODES DE MESURE DE LA CONDUCTIVITE ET DE LA DIFFUSIVITE THERMIQUES DES PRODUITS ALIMENTAIRESNESVADBA P.1982; JOURNAL OF FOOD ENGINEERING; ISSN 512354; GBR; DA. 1982; VOL. 1; NO 2; PP. 93-113; BIBL. 73 REF.; 3 TABL.Article

Simultaneous identification of thermophysical properties of water-containing foods = Identification simultanée des propriétés thermophysiques de produits alimentaires contenant de l'eauNESVADBA, P.High Temperatures. High Pressures (Print). 1987, Vol 19, Num 3, pp 331-335, issn 0018-1544Article

Microcomputer prediction of temperatures in foodsNESVADBA, P.High Temperatures. High Pressures (Print). 1989, Vol 21, Num 3, pp 325-328, issn 0018-1544, 4 p.Conference Paper

Measurements of total emissivity of chilled and frozen foods = Mesures de l'émissivité totale de produits alimentaires réfrigérés ou congelésNESVADBA, P.High Temperatures. High Pressures (Print). 1985, Vol 17, Num 2, pp 219-224, issn 0018-1544Article

Increased supercooling in irradiated foodsNESVADBA, P.International journal of food science & technology. 1991, Vol 26, Num 2, pp 165-171, issn 0950-5423Article

OXIDATION OF 1-SUBSTITUTED 2,4,6-TRIPHENYLPYRIDINIUM SALTSNESVADBA P; KUTHAN J.1980; TETRAHEDRON LETT.; ISSN 0040-4039; GBR; DA. 1980; VOL. 21; NO 38; PP. 3727-3728; BIBL. 4 REF.Article

Oxidation of 1,2,3,4,6-substituted pyridinium salts with ferricyanideNESVADBA, P; KUTHAN, J.Collection of Czechoslovak chemical communications. 1984, Vol 49, Num 2, pp 543-548, issn 0010-0765Article

Moisture and temperature dependence of thermal diffusivity of cod minces = Influence de la teneur en eau et de la température sur la diffusivité thermique de la chair hachée de morueNESVADBA, P; EUNSON, C.Journal of Food Technology. 1984, Vol 19, Num 5, pp 585-592, issn 0022-1163Article

CONTRIBUTION TO THE STUDY OF CYCLOCONDENSATIONS OF CYANOACETIC ACID DERIVATIVES WITH BENZYLIDENEACETOPHENONE.KUTHAN J; NESVADBA P; DONNEROVA Z et al.1977; COLLECT. CZECHOSL. CHEM. COMMUNIC.; CZECHOSL.; DA. 1977; VOL. 42; NO 7; PP. 2152-2160; BIBL. 12 REF.Article

COMPARISON OF MEMORY SWITCHING OPERATION IN A NUMBER OF AMORPHOUS CHALCOGENIDE SYSTEMS.DARGAN CL; BURTON P; PHILLIPPS SV et al.1974; J. MATER. SCI.; G.B.; DA. 1974; VOL. 9; NO 10; PP. 1595-1601; BIBL. 5 REF.Article

Time/temperature profiles of smoked salmon packaged with cooling gel and shipped at ambient temperatureALASALVAR, C; NESVADBA, P.Journal of food science. 1995, Vol 60, Num 3, pp 619-621, issn 0022-1147, 626 [4 p.]Article

Synthesis of a bilindionostilbenoparacyclophane as a model for stretched bile pigment chromophores of biliproteinsNESVADBA, P; GOSSAUER, A.Journal of the American Chemical Society. 1987, Vol 109, Num 21, pp 6545-6546, issn 0002-7863Article

Oxidative elimination of phenyl group from α position of quaternary quinolinium saltsNESVADBA, P; KUTHAN, J.Collection of Czechoslovak chemical communications. 1983, Vol 48, Num 10, pp 2965-2969, issn 0010-0765Article

SOME 3-CYANO-4,6-DIARYL-2-PYRIDONES WITH LUMINESCENT PROPERTIESKUTHAN J; NESVADBA P; POPL M et al.1979; COLLECT. CZECHOSL. CHEM. COMMUNIC.; CSK; DA. 1979; VOL. 44; NO 8; PP. 2409-2416; BIBL. 14 REF.Article

A new heterocyclic ring closure in ferricyanide oxidation of 2,4,6-triphenylpyridinium saltsNESVADBA, P; STROP, P; KUTHAN, J et al.Collection of Czechoslovak chemical communications. 1983, Vol 48, Num 11, pp 3307-3314, issn 0010-0765Article

Control of Listeria monocytogenes in salmon; antimicrobial effect of salting, smoking and specific smoke compoundsNIEDZIELA, J.-C; MACRAE, M; OGDEN, I. D et al.Lebensmittel - Wissenschaft + Technologie. 1998, Vol 31, Num 2, pp 155-161, issn 0023-6438Article

Fish species recognition by shape analysis of imagesSTRACHAN, N. J. C; NESVADBA, P; ALLEN, A. R et al.Pattern recognition. 1990, Vol 23, Num 5, pp 539-544, issn 0031-3203Article

Some methods of constructing symmetry lines and shape grids for image interpretation, with applications in the fishing industrySTRACHAN, N. J. C; NESVADBA, P; ALLEN, A. R et al.Journal of Photographic Science. 1990, Vol 38, Num 4-5, pp 187-192, issn 0022-3638Article

Modelling of temperatures in foods for quality and safety. DiscussionNESVADBA, P; ZAKHAROV, N; GELLER, V. Z et al.Science et technique du froid. 1998, pp 233-239, issn 0151-1637, isbn 2-913149-00-6Conference Paper

Preparation and ESR-spectroscopical investigation of remarkably persistent oxoisobenzofuranyl radicalsKRUPPA, G; HUG, P; LIEGARD, A et al.Helvetica chimica acta. 1993, Vol 76, Num 5, pp 1821-1831, issn 0018-019XArticle

A method for working out the moments of a polygon using an integration techniqueSTRACHAN, N. J. C; NESVADBA, P; ALLEN, A. R et al.Pattern recognition letters. 1990, Vol 11, Num 5, pp 351-354, issn 0167-8655Article

Calibration of a video camera digitising system in the CIE L*u*v* colour spaceSTRACHAN, N. J. C; NESVADBA, P; ALLEN, A. R et al.Pattern recognition letters. 1990, Vol 11, Num 11, pp 771-777, issn 0167-8655Article

Sorption and thermal properties of dried egg whitesLANDFELD, A; NESVADBA, P; KYHOS, K et al.Journal of food engineering. 2008, Vol 87, Num 1, pp 59-63, issn 0260-8774, 5 p.Conference Paper

Effect of slaughter method on the progress of rigor of rainbow trout (Salmo gairdneri) as measured by an image process systemAZAM, K; STRACHAN, N. J. C; MACKIE, I. M et al.International journal of food science & technology. 1990, Vol 25, Num 5, pp 477-482, issn 0950-5423, 6 p.Article

Structure and reactivity of xanthocorrinoids. II: Influence of the c-acetic-acid chain on the course of the hydroxylation of the corrin chromophore by oxygen in the presence of ascorbic acidGRÜNING, B; HOLZE, G; JENNY, T. A et al.Helvetica chimica acta. 1985, Vol 68, Num 6, pp 1754-1770, issn 0018-019XArticle

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