Enzymatic phosphorylation of soybean proteins = Phosphorylation enzymatique des protéines de sojaROSS, L. F; BHATNAGAR, D.Journal of agricultural and food chemistry (Print). 1989, Vol 37, Num 4, pp 841-844, issn 0021-8561Article

Cyclopropanation of unsaturated fatty acid methyl esters using diazomethane and palladium (II) acetate = Cyclopropanation, par le diazométhane et l'acétate de palladium (II), des esters méthyliques d'acides gras insaturésGANGADHAR, A; SUBBARAO, R; LAKSHMINARAYANA, G et al.Journal of the American Oil Chemists' Society. 1988, Vol 65, Num 4, pp 601-606, issn 0003-021XArticle

Ultrasound in lipid chemistry, cyclopropanation of unsaturated fatty esters and triglycerides = Les ultrasons en chimie des lipides, la cyclopropanation des esters d'acides gras insaturés et des triglycéridesLIE KEN JIE, M. S. F; LAM, W. L. K.Journal of the American Oil Chemists' Society. 1988, Vol 65, Num 1, pp 118-121, issn 0003-021XArticle

Simulation of flow and chemical reactions in a claus sulfur converterZUGHBI, Habib Daoud; RAZZAK, Shaikh Abdur.Industrial & engineering chemistry research. 2005, Vol 44, Num 26, pp 9828-9839, issn 0888-5885, 12 p.Article

A research note. Deamidation of soy peptides and proteins by Bacillus circulans peptidoglutaminase = Note de recherche. Désamidation, par la peptidoglutaminase de Bacillus circulans, des peptides et des protéines de sojaHAMADA, J. S; SHIH, F. F; FRANK, A. W et al.Journal of food science. 1988, Vol 53, Num 2, pp 671-672, issn 0022-1147Article

Enhancement of peptidoglutaminase deamidation of soy protein by heat treatment and/or proteolysis = Amélioration, par traitement thermique et/ou protéolyse, de la désamidation, par la peptidoglutaminase, des protéines de sojaHAMADA, J. S; MARSHALL, W. E.Journal of food science. 1988, Vol 53, Num 4, pp 1132-1149, issn 0022-1147, 4 p.Article

Determining phenomenological rate coefficients from a time-dependent, multiple-well master equation: species reduction at high temperaturesMILLER, James A; KLIPPENSTEIN, Stephen J.PCCP. Physical chemistry chemical physics (Print). 2013, Vol 15, Num 13, pp 4744-4753, issn 1463-9076, 10 p.Article

Sicherheitstechnische Untersuchungen der in-situ-epoxidation von Sojaöl auf der Grundlage eines dynamischen mathematischen Modells = Etude, relative aux prescriptions de sécurité, de l'époxydation in situ de l'huile de soja, en utilisant un modèle mathématique dynamique = Safety-research for in-situ-epoxidation of soybean-oil based on a dynamic mathematical modelECKWERT, K; PEUKERT, E; JEROMIN, L et al.Fett (Weinheim). 1988, Vol 90, pp 511-515, issn 0931-5985, supplConference Paper

Production of 9-hydroperoxy-γ-linolenic acid by soybean lipoxygenase in a two-phase system = Obtention, par la lipoxygénase de soja, d'acide hydroperoxy-9-γ-linolénique dans un système biphasiqueHIRUTA, O; NAKAHARA, T; YOKOCHI, T et al.Journal of the American Oil Chemists' Society. 1988, Vol 65, Num 12, pp 1911-1914, issn 0003-021XArticle

Interaction between mixing, chemical reactions, and precipitationBALDYGA, Jerzy; MAKOWSKI, Lukasz; ORCIUCH, Wojciech et al.Industrial & engineering chemistry research. 2005, Vol 44, Num 14, pp 5342-5352, issn 0888-5885, 11 p.Article

Chemical recycling: back to feedstockREININK, A.Plastics rubber and composites processing and applications. 1993, Vol 20, Num 5, pp 259-264, issn 0959-8111Article

Reaction of apple pectin with ammonia = Réaction de la pectine de pomme avec l'ammoniacKRATCHANOV, C; DENEV, P; KRATCHANOVA, M et al.International journal of food science & technology. 1989, Vol 24, Num 3, pp 261-267, issn 0950-5423Article

Effects of food components and additives on the formation of nitrosamides = Effets des additifs et des constituants des produits alimentaires sur la formation des nitrosamidesYAMAMOTO, M; YAMADA, T; YOSHIHIRA, K et al.Food additives and contaminants. 1988, Vol 5, Num 3, pp 289-298, issn 0265-203XArticle

Analysis of microstructured reactor characteristics for process miniaturization and intensificationCOMMENGE, Jean-Marc; FALK, Laurent; CORRIOU, Jean-Pierre et al.Chemical engineering & technology. 2005, Vol 28, Num 4, pp 446-458, issn 0930-7516, 13 p.Article

Interaction of chemical reactions and transport. 1. An overviewCHURCHILL, Stuart W.Industrial & engineering chemistry research. 2005, Vol 44, Num 14, pp 5199-5212, issn 0888-5885, 14 p.Article

Physical chemistry of the atmospherePCCP. Physical chemistry chemical physics (Print). 1999, Vol 1, Num 24, pp 5401-5527, issn 1463-9076Conference Proceedings

Water-Rock interactionAREHART, Greg B; HULSTON, John R.WRI : International symposium on water-rock interaction. 1998, XXVI, 1020 p, isbn 90-5410-942-4Conference Proceedings

Evaluation of the efficiency of various machines in mechnaical activationBOLDYREV, V. V; PAVLOV, S. V; POLUBOYAROV, V. A et al.Inorganic materials. 1995, Vol 31, Num 9, pp 1034-1042, issn 0020-1685Article

The reaction of dicoumarol with anilineCONLIN, G. M; GEAR, J. R.Journal of natural products (Print). 1993, Vol 56, Num 8, pp 1402-1405, issn 0163-3864Article

An elevated-temperature titration calorimeterSMITH, J. R; ZANONATO, P. L; CHOPPIN, G. R et al.Journal of chemical thermodynamics. 1992, Vol 24, Num 1, pp 99-106, issn 0021-9614Article

A research note. On surface characterization of materials targeted for food contact = Note de recherche. Caractérisation de la surface des matériaux destinés à être mis en contact avec les produits alimentairesMCGUIRE, J; KIRTLEY, S. A.Journal of food science. 1989, Vol 54, Num 1, pp 224-226, issn 0022-1147Article

Deamidation and functional properties of food proteins by the treatment with immobilized chymotrypsin at alkaline pH = Désamidation, par une chymotrypsine immobilisée, à pH alcalin des protéines alimentaires et effet sur les propriétés fonctionnellesKATO, A; LEE, Y; KOBAYASHI, K et al.Journal of food science. 1989, Vol 54, Num 5, pp 1345-1372, issn 0022-1147, 4 p.Article

A stochastic explosive reaction system with samplingDAWSON, D. A; FLEISCHMANN, K.Journal of applied probability. 1989, Vol 26, Num 1, pp 9-22, issn 0021-9002, 14 p.Article

A survey of reaction databasesHELLER, S. R.International online information meeting. 13. 1989, pp 119-127Conference Paper

Investigations of sugar-starch interactions using carbon-13 nuclear magnetic resonance. I. Sucrose = Etude des interactions glucide-amidon, par résonance magnétique nucléaire du C13. I. Le saccharoseHANSEN, L. M; SETSER, C. S; PAUKSTELIS, J. V et al.Cereal chemistry. 1989, Vol 66, Num 5, pp 411-415, issn 0009-0352Conference Paper