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SAPONINS IN FOOD: A REVIEWOAKENFULL D.1981; FOOD CHEM.; ISSN 0308-8146; GBR; DA. 1981; VOL. 7; NO 1; PP. 19-40; BIBL. 3 P.Article

EFFECTS OF T-BUTANOL ON MICELLE FORMATION BY A SERIES OF LONG CHAIN ALKYLTRIMETHYLAMMONIUM BROMIDESOAKENFULL D.1982; J. COLLOID INTERFACE SCI.; ISSN 0021-9797; USA; DA. 1982; VOL. 88; NO 2; PP. 562-573; BIBL. 51 REF.Article

CONSTRAINTS OF MOLECULAR PACKING ON THE SIZE AND STABILITY OF MICROEMULSION DROPLETSOAKENFULL D.1980; CS FARADAY TRANS. 1; GBR; DA. 1980; VOL. 76; NO 9; PP. 1875-1886; BIBL. 16 REF.Article

EFFECTS OF HYDROPHOBIC INTERACTION ON THE KINETICS OF THE REACTIONS OF LONG CHAIN ALKYLAMINES WITH LONG CHAIN CARBOXYLIC ESTERS OF 4-NITROPHENOLOAKENFULL D.1973; J. CHEM. SOC., PERKIN TRANS., 2; G.B.; DA. 1973; NO 7; PP. 1006-1012; BIBL. 39 REF.Serial Issue

HYDROPHOBIC INTERACTION IN AQUEOUS ORGANIC MIXED SOLVENTSOAKENFULL D; FENWICK DE.1979; J. CHEM. SOC., FARADAY TRANS., 1; GBR; DA. 1979; VOL. 75; NO 3; PP. 636-645; BIBL. 38 REF.Article

THE ENVIRONMENT OF SOLUBILIZED MOLECULES IN BILE SALT MICELLESFISHER L; OAKENFULL D.1979; AUSTRAL. J. CHEM.; AUS; DA. 1979; VOL. 32; NO 1; PP. 31-39; BIBL. 23 REF.Article

Aggregation of saponins and bile acids in aqueous solutionOAKENFULL, D.Australian journal of chemistry. 1986, Vol 39, Num 10, pp 1671-1683, issn 0004-9425Article

A method for using measurements of shear modulus to estimate the size and thermodynamic stability of junction zones in noncovalently cross-linked gels = Méthode d'utilisation du module de cisaillement pour l'estimation de l'importance et de la statibilité thermodynamique des zones de jonction dans les gels à liaisons non-covalentesOAKENFULL, D.Journal of food science. 1984, Vol 49, Num 4, pp 1103-1110, issn 0022-1147Article

Gelling agents = Les agents gélifiantsOAKENFULL, D.CRC critical reviews in food science and nutrition. 1987, Vol 26, Num 1, pp 1-25, issn 0099-0248Article

SAPONIN CONTENT OF FOOD PLANTS AND SOME PREPARED FOODS. = TENEUR EN SAPONINE DE PRODUITS ALIMENTAIRES D'ORIGINE VEGETALE ET DE QUELQUES ALIMENTS PREPARESFENWICK DE; OAKENFULL D.1983; JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE; ISSN 0022-5142; GBR; DA. 1983; VOL. 34; NO 2; PP. 186-191; BIBL. 25 REF.; 1 FIG. /2 TABL.Article

HYDROPHOBIC INTERACTION BETWEEN THE BILE ACIDS AND LONG-CHAIN ALKYLTRIMETHYLAMMONIUM IONS: A MODEL FOR CHOLESTEROL-LIPID INTERACTION.OAKENFULL D; FENWICK DE.1977; AUSTRAL. J. CHEM.; AUSTRAL.; DA. 1977; VOL. 30; NO 2; PP. 335-344; BIBL. 37 REF.Article

THERMODYNAMICS AND MECHANISM OF HYDROPHOBIC INTERACTION.OAKENFULL D; FENWICK DE.1977; AUSTRAL. J. CHEM.; AUSTRAL.; DA. 1977; VOL. 30; NO 4; PP. 741-752; BIBL. 53 REF.Article

SAPONIN CONTENT OF SOYA BEAMS AND SOME COMMERCIAL SOYA BEAM PRODUCTSFENWICK DE; OAKENFULL D.1981; J. SCI. FOOD AGRIC.; ISSN 0022-5142; GBR; DA. 1981; VOL. 32; NO 3; PP. 273-278; BIBL. 23 REF.Article

HYDROPHOBIC INTERACTION IN DEUTERIUM OXIDEOAKENFULL D; FENWICK DE.1975; AUSTRAL. J. CHEM.; AUSTRAL.; DA. 1975; VOL. 28; NO 4; PP. 715-720; BIBL. 27 REF.Article

INCREASED THERMAL STABILITY OF PROTEINS IN THE PRESENCE OF SUGARS AND POLYOLSBACK JF; OAKENFULL D; SMITH MB et al.1979; BIOCHEMISTRY; USA; DA. 1979; VOL. 18; NO 23; PP. 5191-5196; BIBL. 37 REF.Article

Low-cholesterol egg and dairy productsOAKENFULL, D; SIDHU, G. S.Outlook on Agriculture. 1992, Vol 21, Num 3, pp 203-208, issn 0030-7270Article

Hydrophobic interaction in the gelation of high methoxyl pectins = Interactions hydrophobes lors de la gélification des pectines fortement méthoxyléesOAKENFULL, D; SCOTT, A.Journal of food science. 1984, Vol 49, Num 4, pp 1093-1098, issn 0022-1147Article

Rheological and thermal properties of milk gels formed with k-carrageenan. I. Sodium caseinateOAKENFULL, D; MIYOSHI, E; NISHINARI, K et al.Food hydrocolloids. 1999, Vol 13, Num 6, pp 525-533, issn 0268-005XArticle

Method for determining absolute shear modulus of gels from compression tests = Méthode de mesure, par les tests de compression, du coefficient de cisaillement absolu de gelsOAKENFULL, D. G; PARKER, S; TANNER, R. I et al.Journal of texture studies. 1989, Vol 19, Num 4, pp 407-417, issn 0022-4901Article

A mechanism for the hypocholesterolaemic activity of saponinsSIDHU, G. S; OAKENFULL, D. G.British journal of nutrition. 1986, Vol 55, Num 3, pp 643-649, issn 0007-1145Article

Effects of pectins on intestinal absorption of glucose and cholate in the ratOAKENFULL, D. G; SIDHU, G. S.Nutrition reports international. 1984, Vol 30, Num 6, pp 1269-1278, issn 0029-6635Article

A mechanism for the hypocholesterolaemic activity of saponinsSIDHU, G. S; OAKENFULL, D. G.British journal of nutrition. 1986, Vol 55, Num 3, pp 643-649, issn 0007-1145Article

Effects of sugar on the gel-sol transition of agarose and K-carrageenan : Chemical and rheological changes during phase transition in foodNISHINARI, K; WATASE, M; MIYOSHI, E et al.Food technology (Chicago). 1995, Vol 49, Num 10, pp 90-96, issn 0015-6639, 6 p.Conference Paper

Relationship between structure and function of dietary fibre : a comparative study of the effects of three galactomannans on cholesterol metabolism in the ratEVANS, A. J; HOOD, R. L; OAKENFULL, D. G et al.British journal of nutrition. 1992, Vol 68, Num 1, pp 217-229, issn 0007-1145Article

A viscous fibre (methylcellulose) lowers blood glucose and plasma triacylglycerols and increases liver glycogen independently of volatile fatty acid production in the ratTOPPING, D. L; OAKENFULL, D; TRIMBLE, R. P et al.British journal of nutrition. 1988, Vol 59, Num 1, pp 21-30, issn 0007-1145Article

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