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Results 1 to 25 of 11207

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Accelerated ripening of Dhakki dates by artificial means : ripening by acetic acid and sodium chlorideSALEEM, Shahzada A; BALOCH, Ahmad K; MUSA KALEEM BALOCH et al.Journal of food engineering. 2005, Vol 70, Num 1, pp 61-66, issn 0260-8774, 6 p.Article

Water mass transfer in W/O emulsionsKOROLEVA, Marina Yu; YURTOV, Evgeny V.Journal of colloid and interface science. 2006, Vol 297, Num 2, pp 778-784, issn 0021-9797, 7 p.Article

Particle tracking during Ostwald ripening using time-resolved laboratory X-ray microtomographyWERZ, T; BAUMANN, M; WOLFRAM, U et al.Materials characterization. 2014, Vol 90, pp 185-195, issn 1044-5803, 11 p.Article

β-Galactosidase and its significance in ripening of Saijyo Japanese Persimmon fruitNAKAMURA, Akihiro; MAEDA, Hirokazu; MIZUNO, Misae et al.Bioscience, biotechnology, and biochemistry. 2003, Vol 67, Num 1, pp 68-76, issn 0916-8451, 9 p.Article

CREMOSO CHEESE : PREDICTION OF RIPENING TIME USING PHYSICOCHEMICAL PARAMETERS AND MULTIVARIATE STATISTICAL TECHNIQUESRAMONDA, M. B; PEROTTI, M. C; BERNAL, S et al.Italian journal of food science. 2008, Vol 20, Num 2, pp 151-160, issn 1120-1770, 10 p.Article

The effects of beeswax coating on quality of Kashar cheese during ripeningYILMAZ, Fırat; DAGDEMIR, Elif.International journal of food science & technology. 2012, Vol 47, Num 12, pp 2582-2589, issn 0950-5423, 8 p.Article

The use of near infrared spectroscopy to predict selected free amino acids during cheese ripeningSKEIE, Siv; FETEN, Guri; ALMOY, Trygve et al.International dairy journal. 2006, Vol 16, Num 3, pp 236-242, issn 0958-6946, 7 p.Article

Toward the integration of expert knowledge and instrumental data to control food processes: Application to Camembert-type cheese ripeningSICARD, M; PERROT, N; LECLERCQ-PERLAT, M.-N et al.Journal of dairy science. 2011, Vol 94, Num 1, pp 1-13, issn 0022-0302, 13 p.Article

Template-free preparation and characterization of hollow indium sulfide nanospheresXUEBO CAO; LI GU; LANJIAN ZHUGE et al.Colloids and surfaces. A, Physicochemical and engineering aspects. 2007, Vol 297, Num 1-3, pp 183-190, issn 0927-7757, 8 p.Article

Milk fat retention during the production of some ripening cheesesBOHDZIEWICZ, Krzysztof.Polish journal of food and nutrition sciences. 2006, Vol 15, pp 35-40, issn 1230-0322, 6 p., SUP1Conference Paper

Effect of some technological parameters during drying of ripening cheese on its physicochemical properties and microstructureCHOJNOWSKI, Władysłłłłław; FORNAL, Jozef; DEC, Bogusław et al.Polish journal of food and nutrition sciences. 2006, Vol 15, pp 41-45, issn 1230-0322, 5 p., SUP1Conference Paper

Particle size in emulsion polymerization of octamethyltetrasiloxaneLIN, M; CHU, F; BOURGEAT-LAMI, E et al.Journal of dispersion science and technology. 2004, Vol 25, Num 6, pp 827-835, issn 0193-2691, 9 p.Article

Coarsening of Pt nanoparticles on amorphous carbon filmPRESTAT, E; POPESCU, R; BLANK, H et al.Surface science. 2013, Vol 609, pp 195-202, issn 0039-6028, 8 p.Article

On the growth mechanisms of nanoemulsionsNAZARZADEH, Elijah; ANTHONYPILLAI, Tania; SAJJADI, Shahriar et al.Journal of colloid and interface science. 2013, Vol 397, pp 154-162, issn 0021-9797, 9 p.Article

Current enzymatic milk fermentation proceduresBEERMANN, Christopher; HARTUNG, Julia.European food research & technology (Print). 2012, Vol 235, Num 1, pp 1-12, issn 1438-2377, 12 p.Article

Ostwald Ripening of Two-Component Disperse Phase Miniemulsions Containing Monomer and Reactive CostabilizerMELIANA, Y; CALA, N. A; LIN, C. T et al.Journal of dispersion science and technology. 2010, Vol 31, Num 10-12, pp 1568-1573, issn 0193-2691, 6 p.Article

Probiotic Cheddar Cheese: Influence of Ripening Temperatures on Proteolysis and Sensory Characteristics of Cheddar CheesesONG, L; SHAH, N. P.Journal of food science. 2009, Vol 74, Num 5, issn 0022-1147, S182-S191Article

Assessment of respiratory activity during surface-mould cheese ripeningHELIAS, Arnaud; CRISTIAN TRELEA, Loan; CORRIEU, Georges et al.Journal of food engineering. 2008, Vol 85, Num 4, pp 632-638, issn 0260-8774, 7 p.Article

Proteolysis in mozzarella cheeses manufactured by different industrial processesCOSTABEL, L; PAULETTI, M. S; HYNES, E et al.Journal of dairy science. 2007, Vol 90, Num 5, pp 2103-2112, issn 0022-0302, 10 p.Article

Proteolysis in ultra-filtered and conventional Iranian white cheese during ripeningHESARI, Javad; EHSANI, Mohamed R; MOSAVI, Mohamed A. E et al.International journal of dairy technology. 2007, Vol 60, Num 3, pp 211-220, issn 1364-727X, 10 p.Article

Acceleration of cheese ripening with liposome-entrapped proteinasePIARD, J.-C; EL SODA, M; ALKHALAF, W et al.Biotechnology letters. 1986, Vol 8, Num 4, pp 241-246, issn 0141-5492Article

The effect of black cumin on ripening of Tulum cheeseTARAKCI, Zekai; EKICI, Kamil; SAGDIC, Osman et al.Archiv für Lebensmittelhygiene. 2005, Vol 56, Num 6, pp 135-139, issn 0003-925X, 5 p.Article

Critical reactions in ripening of cheeses : a kinetic analysisKIM, J. K; STARZAK, M. J; PRECKSHOT, G. W et al.Applied biochemistry and biotechnology. 1994, Vol 45-46, pp 51-68, issn 0273-2289Conference Paper

Elementary derivation of kinetic equations for Ostwald ripeningKAWASAKI, K; ENOMOTO, Y; TOKUYAMA, M et al.Physica. A. 1986, Vol 135A, Num 2-3, pp 426-445, issn 0378-4371Article

On Ostwald ripeningTSANG, T. H; BROCK, J. R.Aerosol science and technology. 1984, Vol 3, Num 3, pp 283-292, issn 0278-6826Article

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