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Development of a new oat-based probiotic drinkANGELOV, Angel; GOTCHEVA, Velitchka; KUNCHEVA, Radoslava et al.International journal of food microbiology. 2006, Vol 112, Num 1, pp 75-80, issn 0168-1605, 6 p.Article

Avenanthramide concentrations and hydroxycinnamoyl-CoA:hydroxyanthranilate N-hydroxycinnamoyltransferase activities in developing oatsPETERSON, David M; DIMBERG, Lena H.Journal of cereal science (Print). 2008, Vol 47, Num 1, pp 101-108, issn 0733-5210, 8 p.Article

Superheated steam processing of oat groatsHEAD, D. S; CENKOWSKI, S; ARNTFIELD, S et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 4, pp 690-694, issn 0023-6438, 5 p.Article

Synthesis, Characterization, and Aqueous Self-Assembly of Octenylsuccinate Oat β-GlucanJIA LIU; JING LI; YAQIN MA et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 51, pp 12683-12691, issn 0021-8561, 9 p.Article

Folate in oats and its milling fractionsEDELMANN, Minnamari; KARILUOTO, Susanna; NYSTRÖM, Laura et al.Food chemistry. 2012, Vol 135, Num 3, pp 1938-1947, issn 0308-8146, 10 p.Article

Avenanthramide content and related enzyme activities in oats as affected by steeping and germinationSKOGLUND, Maria; PETERSON, David M; ANDERSSON, Roger et al.Journal of cereal science (Print). 2008, Vol 48, Num 2, pp 294-303, issn 0733-5210, 10 p.Article

Effect of processing on the extractability of oat β-glucanJOHANSSON, Liisa; TUOMAINEN, Päivi; ANTTILA, Heli et al.Food chemistry. 2007, Vol 105, Num 4, pp 1439-1445, issn 0308-8146, 7 p.Article

Pasting and rheological properties of oat products dry-blended with ground chia seedsINGLETT, George E; DIEJUN CHEN; LIU, Sean X et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 55, Num 1, pp 148-156, issn 0023-6438, 9 p.Article

Oat fibre: overview on their main biological propertiesRUI XU.European food research & technology (Print). 2012, Vol 234, Num 4, pp 563-569, issn 1438-2377, 7 p.Article

The utilization of oat polar lipids produced by supercritical fluid technologies in the encapsulation of probioticsARO, H; JÄRVENPÄÄ, E; MÄKINEN, J et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 53, Num 2, pp 540-546, issn 0023-6438, 7 p.Article

The characterisation of oat lipids produced by supercritical fluid technologiesARO, Heikki; JÄRVENPÄÄ, Eila; KÖNKÖ, Karoliina et al.Journal of cereal science (Print). 2007, Vol 45, Num 1, pp 116-119, issn 0733-5210, 4 p.Article

In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matricesKARILUOTO, Susanna; EDELMANN, Minnamari; NYSTRÖM, Laura et al.International journal of food microbiology. 2014, Vol 176, pp 38-48, issn 0168-1605, 11 p.Article

Hydrothermische Behandlung von Hafer = Le traitement hydrothermique de l'avoine = Hydrothermic treatment of oatVORWERCK, K.Getreide, Mehl und Brot (1972). 1988, Vol 42, Num 7, pp 199-202, issn 0367-4177Article

Characterization and Antioxidant Activity of the Complex of Tea Polyphenols and Oat β-GlucanZHEN WU; JIAN MING; RUIPING GAO et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 19, pp 10737-10746, issn 0021-8561, 10 p.Article

Chemical composition and nutritive value of husked and naked oats grainBIEL, Wioletta; BOBKO, Kazimierz; MACIOROWSKI, Robert et al.Journal of cereal science (Print). 2009, Vol 49, Num 3, pp 413-418, issn 0733-5210, 6 p.Article

THE EFFECTS OF CENTRIFUGATION AND HYDROSTATIC PRESSURE ON AVENA GERMINATION AND SEEDLING DEVELOPMENTNORRIS WE; WIKINSON MN JR.1980; Z. PFLANZENPHYSIOL.; DEU; DA. 1980; VOL. 98; NO 4; PP. 311-319; BIBL. 20 REF.Article

FODDER YIELD OF OATS IN RELATION TO SEED RATE AND NITROGEN LEVELVEERA RAGHAVAIAH C; MOHD SALEEM KHAN; YOGESWARA RAO Y et al.1979; INDIAN J. AGRON.; IND; DA. 1979; VOL. 24; NO 3; PP. 291-295; BIBL. 5 REF.Article

THE CORRELATION OF DIURON (DCMU) PHYTOTOXICITY WITH SOIL FACTORS BY ALGAL AND OATS BIOASSAYSPILLAY AR.1979; REV. AGRIC. SUCRIERE ILE MAURICE; MUS; DA. 1979; VOL. 58; NO 3; PP. 153-157; BIBL. 8 REF.Article

THE OAT-LEAF SENESCENCE TEST FOR CYTOKININS RECONSIDEREDDUMBROF EB; WALKER MA.1979; ANN. BOT.; ISSN 0305-7364; GBR; DA. 1979; VOL. 44; NO 6; PP. 767-769; BIBL. 4 REF.Article

Analysis of volatile aldehydes in oat flakes by SPME-GC/MSKLENSPORF, Dorota; JELEN, Henryk H.Polish journal of food and nutrition sciences. 2005, Vol 14, Num 4, pp 389-395, issn 1230-0322, 7 p.Article

Beyond nutrition and agriculture policy: collaborating for a food policySTEWART, Derek; KENNEDY, Anne; PAVEL, Anthony et al.British journal of nutrition. 2014, Vol 112, issn 0007-1145, S65-S74, SUP2Conference Paper

Effect of pearling on dry processing of oatsRUOHANG WANG; KOUTINAS, Apostolis A; CAMPBELL, Grant M et al.Journal of food engineering. 2007, Vol 82, Num 3, pp 369-376, issn 0260-8774, 8 p.Article

Polar Lipids from Oat KernelsDOEHLERT, Douglas C; MOREAU, Robert A; WELTI, Ruth et al.Cereal chemistry. 2010, Vol 87, Num 5, pp 467-474, issn 0009-0352, 8 p.Article

Influence of physical grain characteristics on optimal rotor speed during impact dehulling of oatsDOEHLERT, Douglas C; WIESSENBORN, Dennis P.Cereal chemistry. 2007, Vol 84, Num 3, pp 294-300, issn 0009-0352, 7 p.Article

Verarbeitungsqualität neuer Hafersorten = Aptitude technologique de nouvelles variétés d'avoine = Processing value of new oat varietiesMEYER, D; ZWINGELBERG, H.Getreide, Mehl und Brot (1972). 1984, Vol 38, Num 8, pp 227-230, issn 0367-4177Article

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