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VARIATION OF SUGARS AND ACIDS DURING RIPENING OF PEARS AND IN THE PRODUCTION AND STORAGE OF PEAR CONCENTRATEAKHAVAN I; WROLSTAD RE.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 3; PP. 499-501; BIBL. 11 REF.Article

IDENTIFICATION OF ANTHOCYANINS AND DISTRIBUTION OF FLAVONOIDS IN TAMARILLO FRUIT (CYPHOMANDRA BETACEA (CAV.) SENDT.) = IDENTIFICATION DES ANTHOCYANES ET DISTRIBUTION DES FLAVONOIDES DANS LE FRUIT DE C.B. (TOMATE EN ARBRE)WROLSTAD RE; HEATHERBELL DA.1974; J. SCI. FOOD AGRIC.; G.B.; DA. 1974; VOL. 25; NO 10; PP. 1221-1228; BIBL. 26 REF.Article

CAUSES OF BROWNING IN PEAR JUICE CONCENTRATE DURING STORAGECORNWELL CJ; WROLSTAD RE.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 2; PP. 515-518; BIBL. 20 REF.Article

CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGESABERS JE; WROLSTAD RE.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 1; PP. 75-81; (5 P.); BIBL. 26 REF.Article

EFFECT OF METAL IONS ON THE COLOR OF STRAWBERRY PUREE = EFFET DES IONS METALLIQUES SUR LA COULEUR DE LA PUREE DE FRAISESWROLSTAD RE; ERLANDSON JA.1973; J. FOOD SCI.; U.S.A.; DA. 1973; VOL. 38; NO 3; PP. 460-463; BIBL. 10 REF.Serial Issue

A NOTE ON THE INFLUENCE OF ACETALDEHYDE ON COLOUR OF STRAWBERRY JUICEWEN PIN CHEN; WROLSTAD RE.1980; J. SCI. FOOD AGRIC.; ISSN 0022-5142; GBR; DA. 1980; VOL. 31; NO 7; PP. 667-669; BIBL. 11 REF.Article

THE TAMARILLO: CHEMICAL COMPOSITION DURING GROWTH AND MATURATIONHEATHERBELL DA; REID MS; WROLSTAD RE et al.1982; N.Z. J. SCI.; ISSN 0028-8365; NZL; DA. 1982; VOL. 25; NO 3; PP. 239-243; BIBL. 16 REF.Article

COLOR DEGRADATION IN AN ASCORBIC ACID-ANTHOCYANIN-FLAVANOL MODEL SYSTEMPOEI LANGSTON MS; WROLSTAD RE.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 4; PP. 1218-1236; 6 P.; BIBL. 25 REF.Article

COMPARISON OF ENZYMIC, GAS-LIQUID CHROMATOGRAPHIC, AND HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC METHODS FOR DETERMINING SUGARS AND ORGANIC ACIDS IN STRAWBERRIES AT THREE STAGES OF MATURITYREYES FGR; WROLSTAD RE; CORNWELL CJ et al.1982; J.-ASSOC. OFF. ANAL. CHEM.; ISSN 0004-5756; USA; DA. 1982; VOL. 65; NO 1; PP. 126-131; BIBL. 19 REF.Article

EFFECT OF SUCROSE ADDITION ON THE SUGAR AND SORBITOL COMPOSITION OF FROZEN SWEET CHERRIES AND THEIR DERIVED CONCENTRATESCORNWELL CJ; WROLSTAD RE; REYES FGR et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 1; PP. 281-290; 4 P.; BIBL. 6 REF.Article

SUGARS AND NONVOLATILE ACIDS OF BLACKBERRIESWROLSTAD RE; CULBERTSON JD; NAGAKI DA et al.1980; J. AGRIC. FOOD CHEM.; USA; DA. 1980; VOL. 28; NO 3; PP. 553-558; BIBL. 7 REF.Article

HOP AROMA IN AMERICAN BEERPEACOCK VE; DEINZER ML; MCGILL LA et al.1980; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1980; VOL. 28; NO 4; PP. 774-778; BIBL. 16 REF.Article

MAILLARD BROWNING REACTION OF SUGAR-GLYCINE MODEL SYSTEMS: CHANGES IN SUGAR CONCENTRATION, COLOR AND APPEARANCEREYES FGR; BOONTHONG POOCHAROEN; WROLSTAD RE et al.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 4; PP. 1376-1377; BIBL. 9 REF.Article

EFFECT OF MICROWAVE BLANCHING ON THE COLOR AND COMPOSITION OF STRAWBERRY CONCENTRATEWROLSTAD RE; LEE DD; POEI MS et al.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 6; PP. 1573-1577; BIBL. 25 REF.Article

DETECTION OF ADULTERATION IN BLACKBERRY JUICE CONCENTRATES AND WINES. = MISE EN EVIDENCE DE L'ADULTERATION DE JUS CONCENTRES ET DE VINS DE MURES.WROLSTAD RE; CULBERTSON JD; CORNWELL CJ et al.1982; JOURNAL-ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS; ISSN 0004-5756; USA; DA. 1982; VOL. 65; NO 6; PP. 1417-1423; BIBL. 14 REF.; 3 FIG./3 TABL.Article

ESTABLISHING CRITERIA FOR DETERMINING THE AUTHENTICITY OF FRUIT JUICE CONCENTRATESWROLSTAD RE; CORNWELL CJ; CULBERTSON JD et al.1981; A.C.S. SYMP. SER.; ISSN 0097-6156; USA; DA. 1981; NO 170; PP. 77-93; BIBL. 49 REF.Conference Paper

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