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kw.\*:("WATER ACTIVITY")

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THE INFLUENCE OF WATER ACTIVITY ON MICROORGANISMS IN FOODSNORTHOLT MD.1979; ANTONIE VAN LEEUWENHOEK; NLD; DA. 1979; VOL. 45; NO 1; PP. 159Article

INFLUENCE OF WATER ACTIVITY ON FOODBORNE BACTERIA - A REVIEW = INFLUENCE DE L'ACTIVITE DE L'EAU SUR LES BACTERIES RESPONSABLES D'INTOXICATIONS : REVUESPERBER WH.1983; JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 2; PP. 142-150; BIBL. 64 REF.; 3 FIG./16 TABL.Article

INFLUENCE OF WATER ACTIVITY ON GROWTH, METABOLIC ACTIVITIES AND SURVIVAL OF YEASTS AND MOLDS = INFLUENCE DE L'ACTIVITE DE L'EAU SUR LA CROISSANCE, LES ACTIVITES METABOLIQUES ET LA SURVIE DES LEVURES ET MOISISSURESBEUCHAT LR.1983; JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 2; PP. 135-150; 8 P.; BIBL. 71 REF.; 1 FIG./2 TABL.Article

STATISTICAL EVALUATION OF WATER ACTIVITY MEASUREMENTS OBTAINED WITH THE VAISALA HUMICAP HUMIDITY METER = ANALYSE STATISTIQUE DES MESURES DE L'ACTIVITE DE L'EAU OBTENUES AVEC L'HYGROMETRE VAISALA HUMICAPFAVETTO G; RESNIK S; CHIRIFE J et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 534-538; BIBL. 9 REF.; 4 FIG./5 TABL.Article

WATER ACTIVITY MEASUREMENTS WITH A CAPACITANCE MANOMETER = MESURE DE L'ACTIVITE DE L'EAU, PAR UN MANOMETRE A CAPACITANCETROLLER JA.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 739-741; BIBL. 9 REF.; 2 FIG./3 TABL.Article

THE EFFECT OF WATER ACTIVITY AND AW-CONTROLLING SOLUTE ON SPORULATION OF BACILLUS CEREUS T.JAKOBSEN M; MURRELL WG.1977; J. APPL. BACTERIOL.; G.B.; DA. 1977; VOL. 43; NO 2; PP. 239-245; H.T. 1; BIBL. 14 REF.Article

FILAMENT HYGROMETER FOR WATER ACTIVITY MEASUREMENT : INTERLABORATORY EVALUATION = UN HYGROMETRE A FILAMENT POUR LA MESURE DE L'ACTIVITE DE L'EAU : ETUDE INTERLABORATOIRESJAKOBSEN M.1983; JOURNAL-ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS; ISSN 0004-5756; USA; DA. 1983; VOL. 66; NO 5; PP. 1106-1111; BIBL. 17 REF.; 2 TABL.Article

INFLUENCE OF TEMPERATURE ON THE MEASUREMENT OF WATER ACTIVITY OF FOOD AND SALT SYSTEMS = INFLUENCE DE LA TEMPERATURE SUR LA MESURE DE L'ACTIVITE DE L'EAU DANS LES PRODUITS ALIMENTAIRES ET DANS LES SOLUTIONS SALINESSCOTT VN; BERNARD DT.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 552-554; BIBL. 12 REF.; 2 FIG./5 TABL.Article

SORPTION OF WATER VAPOUR BY WAFER BISCUITS. THE EFFECT OF COMPONENTS, INGREDIENTS AND THE BAKING PROCESS = SORPTION DE VAPEUR D'EAU PAR LES GAUFFRETTES. EFFET DES CONSTITUANTS, DES INGREDIENTS ET DU PROCEDE DE CUISSONWEDZICHA BL; QUINE DEC.1983; LEBENSMITTEL-WISSENSCHAFT+TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 2; PP. 115-118; BIBL. 6 REF.; 2 FIG./2 TABL.Article

WATER RELATIONS OF SOME PENICILLIUM SPECIES AT 25OCHOCKING AD; PITT JI.1979; TRANS. BRIT. MYCOL. SOC.; GBR; DA. 1979; VOL. 73; NO 1; PP. 141-145; BIBL. 10 REF.Article

RELATIONSHIP OF WATER ACTIVITY TO PREVENTION OF HEAT INJURY IN STAPHYLOCOCCUS AUREUS = RELATION ENTRE L'ACTIVITE DE L'EAU ET LA PREVENTION DE L'ENDOMMAGEMENT PAR LA CHALEUR DE STAPHYLOCOCCUS AUREUSSMITH JL; BENEDICT RC; PALUMBO SA et al.1983; LEBENSMITTEL-WISSENSCHAFT 870+870 TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 4; PP. 195-197; BIBL. 28 REF.; 2 FIG./1 TABL.Article

A RESEARCH NOTE. RAOULT'S LAW, WATER ACTIVITY AND MOISTURE AVAILABILITY IN SOLUTIONS = NOTE DE RECHERCHE. LOI DE RAOULT, ACTIVITE DE L'EAU ET MOBILITE DE L'EAU EN SOLUTIONSCAURIE M.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 648-649; BIBL. 12 REF.; 1 FIG.Article

MEASUREMENT OF WATER ACTIVITY OF DRY SAUSAGES: A COMPARISON OF THE ISOPIESTIC METHOD AND THE ELECTRIC HYGROMETERVANSTEENKISTE JP; VAN HOFF J.1982; ARCHIV FUER LEBENSMITTEL-HYGIENE; ISSN 0003-925X; DEU; DA. 1982; VOL. 33; NO 5; PP. 116-118; ABS. GER; BIBL. 19 REF.Article

RESPONSE OF XEROTOLERANT AND NON-TOLERANT YEASTS TO WATER STRESS.EDGLEY M; BROWN AD.1978; J. GEN. MICROBIOL.; G.B.; DA. 1978; VOL. 104; NO 2; PP. 343-345; BIBL. 8 REF.Article

ATTIVITA DELL' ACQUA E VELOCITA DI ACCRESCIMENTO MICROBICO. = ACTIVITE DE L'EAU ET VITESSE DE CROISSANCE MICROBIENNECASOLARI A; SPOTTI E; CASTELVETRI F et al.1978; INDUSTR. CONSERVE; ITA; DA. 1978; VOL. 53; NO 3; PP. 168-173; ABS. FRE/ENG/GER; BIBL. 8 REF.Article

METHODS TO MEASURE WATER ACTIVITY = METHODES DE MESURE DE L'ACTIVITE DE L'EAUTROLLER J.1983; JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 2; PP. 129-134; BIBL. 22 REF.; 5 FIG./6 TABL.Article

PRINCIPIOS DE LA DESHIDRATACION OSMOTICA DE FRUTAS. = PRINCIPE DE LA DESHYDRATATION PAR OSMOSE DES FRUITSCHIRIFE J.1982; ANALES DE LA ASOCIACION QUIMICA ARGENTINA.; ISSN 0365-0375; ARG; DA. 1982; VOL. 70; NO 5; PP. 913-932; ABS. ENG; BIBL. 24 REF.; 8 FIG./5 TABL.Article

INFLUENCE DE L'ACTIVITE DE L'EAU SUR LA CROISSANCE ET LA PRODUCTION DE CONIDIES CHEZ ASPERGILLUSNARAHARA H.1977; HAKKOKOGAKU; JAP.; DA. 1977; VOL. 55; NO 5; PP. 254-261; ABS. ANGL.; BIBL. 20 REF.Article

DEFINITION ET MESURE DE L'ACTIVITE DE L'EAU. I. FONDEMENTS THEORIQUES.MORIN P.1983; LEBENSMITTEL-WISSENSCHAFT+TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 1; PP. 59-62; ABS. ENG; BIBL. 11 REF.; 2 FIG./2 TABL.Article

INFLUENCE OF AMINO ACIDS AND WATER ACTIVITY ON THE GROWTH OF ESCHERICHIA COLI B/R/1DHAVISES G; ANAGNOSTOPOULOS GD.1978; MICROBIOS LETTERS; GBR; DA. 1978; VOL. 7; NO 27-28; PP. 105-115; BIBL. 20 REF.Article

GROWTH CHARACTERISTICS OF SACCHAROMYCES ROUXII ISOLATED FROM CHOCOLATE SYRUP = CARACTERISTIQUES DE CROISSANCE DE SACCHAROMYCES ROUXII ISOLE DE SIROP DE CHOCOLATRESTAINO L; BILLS S; TSCHERNEFF K et al.1983; APPLIED AND ENVIRONMENTAL MICROBIOLOGY; ISSN 0099-2240; USA; DA. 1983; VOL. 45; NO 5; PP. 1614-1621; BIBL. 40 REF.; 3 FIG./2 TABL.Article

MANUFACTURE AND STABILITY OF THIN-CALIBRE LONGLIFE SAUSAGES. II. STABILITY = FABRICATION ET STABILITE DE SAUCISSES MINCES A LONGUE DUREE DE CONSERVATION. II. STABILITETANDLER K; RODEL W.1983; FLEISCHWIRTSCHAFT; ISSN 0015-363X; DEU; DA. 1983; VOL. 63; NO 7; PP. 1170-1179; BIBL. 30 REF.; 4 FIG./5 TABL.Article

INFLUENCE DE L'ACTIVITE DE L'EAU SUR LA THERMORESISTANCE D'UNE LEVURE OSMOPHILE: SACCHAROMYCES ROUXII, DANS UN ALIMENT A HUMIDITE INTERMEDIAIREBERGER MA; RICHARD N; CHEFTEL JC et al.1982; LEBENSM.-WISS. TECHNOL.; ISSN 0023-6438; CHE; DA. 1982; VOL. 15; NO 2; PP. 83-88; ABS. ENG; BIBL. 25 REF.Article

EVOLUTION MICROBIOLOGIQUE EN FONCTION DE L'AW AU COURS DE L'ENTREPOSAGE DES SAUCISSES DE TYPE FRANKFURTERS EMBALLEES SOUS VIDELACROIX C; CASTAIGNE F.1983; LEBENSMITTEL-WISSENSCHAFT 870+870 TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 3; PP. 135-141; ABS. ENG; BIBL. 25 REF.; 8 FIG./3 TABL.Article

CHLOROPHYLL DEGRADATION IN A SPINACH SYSTEM AT LOW AND INTERMEDIATE WATER ACTIVITIES. = LA DEGRADATION DE LA CHLOROPHYLLE DANS UN SYSTEME A BASE D'EPINARDS, POUR DES ACTIVITES DE L'EAU FAIBLE ET INTERMEDIAIRE.LAJOLO FM; LANFER MARQUEZ UM.1982; J. FOOD SCI., JOURNAL OF FOOD SCIENCE.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 6; PP. 1995-2003; 5 P.; BIBL. 25 REF.; 4 FIG./5 TABL.Article

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