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Al-Bachir, M. & Lahham, G. (2003): The effect of gamma irradiation on the microbial load, mineral concentration and sensory characteristics of licorice ( Glycyrrhiza glabra L). J. Sci. Fd Agric , 83 , 70

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analysis of iron concentration in grains and leaves of maize . Plant Breeding , 126 , 107 – 109 . C hassy , B.M. ( 2010 ): Food safety risks and consumer health . New

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Kliewer, W. M., Howarth, L. & Omori, M. (1967): Concentrations of tartaric acid and malic acids and their salts in Vitis vinifera grapes. Am. J. Enol. Vitic. , 18 , 42-54. Concentrations of tartaric acid and malic acids and

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type of support [ 5 ]. The physical structures and chemical properties of silicas vary widely in terms of surface area, pore size distribution, particle size, the type and concentration of hydroxyl groups and the acid–base properties according

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effect of gum concentration, amount of water, and temperature of treatment on starch modification based on swelling, solubility, and freeze-thaw stability of the starch for the development of pudding. Furthermore, sensory, surface characteristics, and

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experiments, depending on the temperature, copper nanoparticles are stable in solution for only several hours after their formation. In the presence of oxygen dissolved in the aqueous solution, their concentration decreases rapidly due to oxidation. Our aim

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concentration and temperature . J. Fd. Sci. , 47 , 765 – 767 , 773. Hermann , J. , Duan , L. & Moussa , M. ( 1978 ): Reaktionskinetische Berechnung

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and interaction of crop management factors on the glycoalkaloids concentration of potato tubers. Potato Res. , 37 , 77–85. Baker T.P. Effect and interaction of crop management

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.R. (2003): Effects of sub-MIC concentrations of antibiotics on growth of and toxin production by Clostridium difficile . J. med. Microbiol. , 52 , 1033–1038. Poxton I.R. Effects of sub

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163 168 Ohta, A., Motohashi, Y., Ohtsuki, M., Hirayama, M., Adachi, T. & Sakuma, K. (1998): Dietary fructooligosaccharides change the concentration of calbidin-D9k differently

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