41 |
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Functional food design based on a virtual food component: wheat bran equivalents for faecal bulk:
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Monro, J. A.
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John Wiley & Sons
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2005
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42 |
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Stochastic modelling of migration from polyolefins:
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Helmroth, E.
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John Wiley & Sons
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2005
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43 |
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Use of a lactic acid bacteria starter culture during green olive (Olea europaea L cv Ascolana tenera) processing:
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Marsilio, Vincenzo,Seghetti, Leonardo,Iannucci, Emilia,Russi, Francesca,Lanza, Barbara,Felicioni, Marino
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John Wiley & Sons
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2005
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44 |
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Contribution and importance of wine spirit to the port wine final quality-initial approach:
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Pissarra, Joao,Lourenco, Sandra,Machado, Jose Maria,Mateus, Nuno,Guimaraens, David,de Freitas, Victor
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John Wiley & Sons
|
2005
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45 |
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Influence of ripening stage on volatiles composition, physicochemical indexes and sensory evaluation in two varieties of muskmelon (Cucumis melo L var reticulatus Naud):
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Senesi, Emilio,Di Cesare, Luigi F,Prinzivalli, Caterina,Scalzo, Roberto Lo
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John Wiley & Sons
|
2005
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46 |
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Improving the quality of sorghum injera by decortication and compositing with tef:
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Yetneberk, Senayit,Rooney, Lloyd W,Taylor, John Rn
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John Wiley & Sons
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2005
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47 |
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Effect of benzyl isothiocyanate on tomato fruit infection development by Alternaria alternata:
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Troncoso-Rojas, R,Sanchez-Estrada, A,Ruelas, C,Garcia, Hugo S,Tiznado-Hernandez, Me
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John Wiley & Sons
|
2005
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48 |
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Determination of capsaicinoid profile of different chilli peppers grown in Turkey:
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Poyrazogcaronlu, Ender Sinan,Yemis, Oktay,Kadakal, Cetin,Artik, Nevzat
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John Wiley & Sons
|
2005
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49 |
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The development of a suitable manufacturing process for 'Benifuuki' green tea beverage with anti-allergic effects:
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Nagai, Hiroshi,Maeda-Yamamoto, Mari,Suzuki, Yuko,Sato, Katsuhiko,Mitsuda, Hiromichi
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John Wiley & Sons
|
2005
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50 |
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Reduction of pectinesterase activity in a commercial enzyme preparation by pulsed electric fields: comparison of inactivation kinetic models:
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Giner, Joaquin,Grouberman, Pascal,Gimeno, Vicente,Martin, Olga
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John Wiley & Sons
|
2005
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