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La ricerca find articoli where soggetti phrase all words 'browning' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 445 riferimenti
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    1. Artes, F; Vallejo, F; Martinez, JA
      Quality of broccoli as influenced by film wrapping during shipment

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    2. Frank, O; Jezussek, M; Hofmann, T
      Characterisation of novel 1H,4H-quinolizinium-7-olate chromophores by application of colour dilution analysis and high-speed countercurrent chromatography on thermally browned pentose/L-alanine solutions

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    3. Lopez, S; Castro, R; Garcia, E; Pazo, JAS; Barroso, CG
      The use of activated charcoal in combination with other fining agents and its influence on the organoleptic properties of sherry wine

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    4. Browning, E; Lewis, M; MacDougall, D
      Predicting safety and quality parameters for UHT-processed milks

      INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
    5. Negi, PS; Roy, SK
      Effect of drying conditions on quality of green leaves during long term storage

      FOOD RESEARCH INTERNATIONAL
    6. Perez-Magarino, S; Gonzalez-San Jose, ML
      Influence of commercial pectolytic preparations on the composition and storage evolution of Albillo white wines

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    7. de Rigal, D; Cerny, M; Richard-Forget, F; Varoquaux, P
      Inhibition of endive (Cichorium endivia L.) polyphenoloxidase by a Carica papaya latex preparation

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    8. Sumnu, G
      A review on microwave baking of foods

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    9. Sanchez-Cortes, S; Francioso, O; Garcia-Ramos, JV; Ciavatta, C; Gessa, C
      Catechol polymerization in the presence of silver surface

      COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
    10. Selvarajah, S; Bauchot, AD; John, P
      Internal browning in cold-stored pineapples is suppressed by a postharvestapplication of 1-methylcyclopropene

      POSTHARVEST BIOLOGY AND TECHNOLOGY
    11. Gunes, G; Watkins, CB; Hotchkiss, JH
      Physiological responses of fresh-cut apple slices under high CO2 and low O-2 partial pressures

      POSTHARVEST BIOLOGY AND TECHNOLOGY
    12. Gonzalez, JJ; Valle, RC; Bobroff, S; Viasi, WV; Mitcham, EJ; McCarthy, MJ
      Detection and monitoring of internal browning development in 'Fuji' applesusing MRI

      POSTHARVEST BIOLOGY AND TECHNOLOGY
    13. Amarante, C; Banks, NH; Ganesh, S
      Effects of coating concentration, ripening stage, water status and fruit temperature on pear susceptibility to friction discolouration

      POSTHARVEST BIOLOGY AND TECHNOLOGY
    14. Negi, PS; Roy, SK
      Retention of quality characteristics of dehydrated green leaves during storage

      PLANT FOODS FOR HUMAN NUTRITION
    15. Hisaminato, H; Murata, M; Homma, S
      Relationship between the enzymatic browning and phenylalanine ammonia-lyase activity of cut lettuce, and the prevention of browning by inhibitors of polyphenol biosynthesis

      BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
    16. Murata, M; Nishimura, M; Murai, N; Haruta, M; Homma, S; Itoh, Y
      A transgenic apple callus showing reduced polyphenol oxidase activity and lower browning potential

      BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
    17. Chua, EKJ
      Dynamic modelling, experimentation, and optimisation of heat pump drying for agricultural products

      DRYING TECHNOLOGY
    18. Phillips, AL; Mancini, R; Sun, Q; Lynch, MP; Faustman, C
      Effect of erythorbic acid on cooked color in ground beef

      MEAT SCIENCE
    19. Zhang, ZQ; Pang, XQ; Ji, ZL; Jiang, YM
      Role of anthocyanin degradation in litchi pericarp browning

      FOOD CHEMISTRY
    20. Marsilio, V; Campestre, C; Lanza, B
      Phenolic compounds change during California-style ripe olive processing

      FOOD CHEMISTRY
    21. Son, SM; Moon, KD; Lee, CY
      Inhibitory effects of various antibrowning agents on apple slices

      FOOD CHEMISTRY
    22. Xu, F; Wang, Z; Xu, SY; Sun, DW
      Cryostability of frozen concentrated orange juices produced by enzymatic process

      JOURNAL OF FOOD ENGINEERING
    23. Wang, HH; Sun, DW
      Evaluation of the functional properties of Cheddar Cheese using a computervision method

      JOURNAL OF FOOD ENGINEERING
    24. Elbert, G; Tolaba, MP; Suarez, C
      Effects of drying conditions on head rice yield and browning index of parboiled rice

      JOURNAL OF FOOD ENGINEERING
    25. Severini, C; De Pilli, T; Baiano, A; Mastrocola, D; Massini, R
      Preventing enzymatic browning of potato by microwave blanching

      SCIENCES DES ALIMENTS
    26. Larrigaudiere, C; Lentheric, I; Pinto, E; Vendrell, M
      Short-term effects of air and controlled atmosphere storage on antioxidantmetabolism in conference pears

      JOURNAL OF PLANT PHYSIOLOGY
    27. Fukuoka, N; Enomoto, T
      The occurrence of internal browning induced by high soil temperature treatment and its physiological function in Raphanus root

      PLANT SCIENCE
    28. Subaric, D; Pilizota, V; Lovric, T; Vukovic, R; Erceg, A
      Effectiveness of some crown compounds on inhibition of polyphenoloxidase in model systems and in apple

      ACTA ALIMENTARIA
    29. Castro, R; Barroso, CG
      Influence of oxygen supply on the susceptibility of cv. Palomino fino mustto browning

      VITIS
    30. Gooding, PS; Bird, C; Robinson, SP
      Molecular cloning and characterisation of banana fruit polyphenol oxidase

      PLANTA
    31. Richoux, R; Roset, G; Famelart, MH; Kerjean, JR
      Diversity of some functional characteristics of melted French Emmental-cheese.

      LAIT
    32. Tomas-Barberan, F; Espin, JC
      Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    33. Ramirez-Jimenez, A; Garcia-Villanova, B; Guerra-Hernandez, E
      Effect of toasting time on the browning of sliced bread

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    34. Le Tien, C; Vachon, C; Mateescu, MA; Lacroix, M
      Milk protein coatings prevent oxidative browning of apples and potatoes

      JOURNAL OF FOOD SCIENCE
    35. Gliemmo, MF; Campos, CA; Gerschenson, LN
      Interaction between potassium sorbate and aspartame in aqueous model sugarsystems

      JOURNAL OF FOOD SCIENCE
    36. Sapers, GM; Miller, RL; Pilizota, V; Kamp, F
      Shelf-life extension of fresh mushrooms (Agaricus bisporus) by applicationof hydrogen peroxide and browning inhibitors

      JOURNAL OF FOOD SCIENCE
    37. Soliva-Fortuny, RC; Grigelmo-Miguel, N; Odriozola-Serrano, I; Gorinstein, S; Martin-Belloso, O
      Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    38. Baunsgaard, D; Norgaard, L; Godshall, HA
      Specific screening for color precursors and colorants in beet and cane sugar liquors in relation to model colorants using spectrofluorometry evaluated by HPLC and multiway data analysis

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    39. Bonilla, F; Mayen, M; Merida, J; Medina, M
      Yeasts used as fining treatment to correct browning in white wines

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    40. Gonzalez-Vila, FJ; Tinoco, P; Almendros, G; Martin, F
      Pyrolysis-GC-MS analysis of the formation and degradation stages of charred residues from lignocellulosic biomass

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    41. Yang, CP; Fujita, S; Kohno, K; Kusubayashi, A; Ashrafuzzaman; Hayashi, N
      Partial purification and characterization of polyphenol oxidase fron banana (Musa sapientum L.) peel

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    42. Frank, O; Heuberger, S; Hofmann, T
      Structure determination of a novel 3(6H)-pyranone chromophore and clarification of its formation from carbohydrates and primary amino acids

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    43. Coetzer, C; Corsini, D; Love, S; Pavek, J; Tumer, N
      Control of enzymatic browning in potato (Solanum tuberosum L.) by sense and antisense RNA from tomato polyphenol oxidase

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    44. Bradshaw, MP; Prenzler, PD; Scollary, GR
      Ascorbic acid-induced browning of (+)-catechin in a model wine system

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    45. Cantos, E; Espin, JC; Tomas-Barberan, FA
      Effect of wounding on phenolic enzymes in six minimally processed lettuce cultivars upon storage

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    46. Vercet, A; Burgos, J; Lopez-Buesa, P
      Manothermosonication of foods and food-resembling systems: Effect on nutrient content and nonenzymatic browning

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    47. Kaneda, M; Hara, Y; Suzuki, T; Shiraishi, T
      Chilling injury of sweet cherry flower buds with and without freezing

      JOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE
    48. Gong, YP; Toivonen, PMA; Lau, OL; Wiersma, PA
      Antioxidant system level in 'Braeburn' apple is related to its browning disorder

      BOTANICAL BULLETIN OF ACADEMIA SINICA
    49. Song, J; Fan, LH; Forney, CF; Jordan, MA
      Using volatile emissions and chlorophyll fluorescence as indicators of heat injury in apples

      JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE
    50. Lopez-Serrano, M; Barcelo, AR
      Histochemical localization and developmental expression of peroxidase and polyphenol oxidase in strawberries

      JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE
    51. Adegoke, GO; Fasoyiro, SB; Skura, B
      Control of microbial growth, browning and lipid oxidation by the spice Aframomum danielli

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    52. Cremer, DR; Eichner, K
      The influence of the pH value on the formation of Strecker aldehydes in low moisture model systems and in plant powders

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    53. Podsedek, A; Wilska-Jeszka, J; Anders, B; Markowski, J
      Compositional characterisation of some apple varieties

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    54. Farombi, EO; Britton, G; Emerole, GO
      Evaluation of the antioxidant activity and partial characterisation of extracts from browned yam flour diet

      FOOD RESEARCH INTERNATIONAL
    55. Achi, OK; Akubor, PI
      Microbiological characterization of yam fermentation for 'Elubo' (yam flour) production

      WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
    56. Groth, H
      A different look - Visual technologies and the making of history in Elizabeth Barrett Browning's 'Casa Guidi Windows'

      TEXTUAL PRACTICE
    57. Heinze, C; von Bargen, S; Sadowska-Rybak, M; Willingmann, P; Adam, G
      Sequences of tobacco rattle viruses from potato

      JOURNAL OF PHYTOPATHOLOGY-PHYTOPATHOLOGISCHE ZEITSCHRIFT
    58. Pern, FJ; Glick, SH
      Photothermal stability of encapsulated Si solar cells and encapsulation materials upon accelerated exposures

      SOLAR ENERGY MATERIALS AND SOLAR CELLS
    59. Ju, ZQ; Duan, YS; Ju, ZG
      Plant oil emulsion modifies internal atmosphere, delays fruit ripening, and inhibits internal browning in Chinese pears

      POSTHARVEST BIOLOGY AND TECHNOLOGY
    60. Zhang, DL; Quantick, PC; Grigor, JM
      Changes in phenolic compounds in Litchi (Litchi chinensis Sonn.) fruit during postharvest storage

      POSTHARVEST BIOLOGY AND TECHNOLOGY
    61. Lu, CW; Toivonen, PMA
      Effect of 1 and 100 kPa O-2 atmospheric pretreatments of whole 'Spartan' apples on subsequent quality and shelf life of slices stored in modified atmosphere packages

      POSTHARVEST BIOLOGY AND TECHNOLOGY
    62. Takahama, U; Oniki, T
      Flavonoids and some other phenolics as substrates of peroxidase: Physiological significance of the redox reactions

      JOURNAL OF PLANT RESEARCH
    63. Prestamo, G; Sanz, PD; Arroyo, G
      Fruit preservation under high hydrostatic pressure

      HIGH PRESSURE RESEARCH
    64. Wondrak, GT; Varadarajan, S; Butterfield, DA; Jacobson, MK
      Formation of a protein-bound pyrazinium free radical cation during glycation of histone H1

      FREE RADICAL BIOLOGY AND MEDICINE
    65. Laukkanen, H; Soini, H; Kontunen-Soppela, S; Hohtola, A; Viljanen, M
      A mycobacterium isolated from tissue cultures of mature Pinus sylvestris interferes with growth of Scots pine seedlings

      TREE PHYSIOLOGY
    66. Cremer, DR; Eichner, K
      The reaction kinetics for the formation of Strecker aldehydes in low moisture model systems and in plant powders

      FOOD CHEMISTRY
    67. Ferrand, C; Marc, F; Fritsch, P; Blanquat, GD
      Influence of various parameters on the browning of potassium sorbate in the presence of amines

      FOOD ADDITIVES AND CONTAMINANTS
    68. Di Matteo, M; Cinquanta, L; Galiero, G; Crescitelli, S
      Effect of a novel physical pretreatment process on the drying kinetics of seedless grapes

      JOURNAL OF FOOD ENGINEERING
    69. Vizhanyo, T; Felfoldi, J
      Enhancing colour differences in images of diseased mushrooms

      COMPUTERS AND ELECTRONICS IN AGRICULTURE
    70. Panaia, M; Senaratna, T; Bunn, E; Dixon, KW; Sivasithamparam, K
      Micropropagation of the critically endangered western australian species, Symonanthus bancroftii (F. Muell.) L. Haegi (Solanaceae)

      PLANT CELL TISSUE AND ORGAN CULTURE
    71. Bhatt, ID; Dhar, U
      Micropropagation of Indian wild strawberry

      PLANT CELL TISSUE AND ORGAN CULTURE
    72. Escaler, M; Aranda, MA; Thomas, CL; Maule, AJ
      Pea embryonic tissues show common responses to the replication of a wide range of viruses

      VIROLOGY
    73. MacFarlane, SA; Popovich, AH
      Efficient expression of foreign proteins in roots from tobravirus vectors

      VIROLOGY
    74. Takahama, U; Hirota, S
      Deglucosidation of quercetin glucosides to the aglycone and formation of antifungal agents by peroxidase-dependent oxidation of quercetin on browningof onion scales

      PLANT AND CELL PHYSIOLOGY
    75. Negishi, O; Ozawa, T
      Inhibition of enzymatic browning and protection of sulfhydryl enzymes by thiol compounds

      PHYTOCHEMISTRY
    76. Becker, JA; Craw, D
      Structure and neotectonics on the Main Divide, upper Wilberforce valley, mid Canterbury, New Zealand

      NEW ZEALAND JOURNAL OF GEOLOGY AND GEOPHYSICS
    77. Ibarz, A; Pagan, J; Garza, S
      Kinetic models of non-enzymatic browning in apple puree

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    78. Mastrocola, D; Munari, M; Cioroi, M; Lerici, CR
      Interaction between Maillard reaction products and lipid oxidation in starch-based model systems

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    79. de Rigal, D; Gauillard, F; Richard-Forget, F
      Changes in the carotenoid content of apricot (Prunus armeniaca, var Bergeron) during enzymatic browning: beta-carotene inhibition of chlorogenic aciddegradation

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    80. Jiang, YM
      Role of anthocyanins, polyphenol oxidase and phenols in lychee pericarp browning

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    81. Baron, R; Mayen, M; Merida, J; Medina, M
      Comparative study of browning and flavan-3-ols during the storage of whitesherry wines treated with different fining agents

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    82. Negi, PS; Roy, SK
      Effect of low-cost storage and packaging on quality and nutritive value offresh and dehydrated carrots

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    83. Carabasa-Giribet, M; Ibarz-Ribas, A
      Kinetics of colour development in aqueous fructose systems at high temperatures

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    84. Arnau, J; Garriga, M
      The effect of certain amino acids and browning inhibitors on the 'black spot' phenomenon produced by Carnimonas nigrificans

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    85. Selvarajah, S; Herath, HMW; Bandara, DC; Wicramasinghe, IP
      Physiological and enzymatic changes during post-harvest low temperature storage periods and the manifestation of symptoms associated with internal browning in pineapples

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    86. Singh, R; Singh, G; Chauhan, GS
      Development of soy-fortified biscuits and shelf-life studies

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    87. Singh, R; Singh, G; Chauhan, GS
      Nutritional evaluation of soy fortified biscuits

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    88. Sagar, VR; Khurdiya, DS; Maini, SB
      Quality of ripe mango powder as affected by storage temperature and period

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    89. Sharma, GK; Semwal, AD; Arya, SS
      Effect of processing treatments on the carotenoids composition of dehydrated carrots

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    90. Roy, MK; Chatterjee, SR; Bahukhandi, D; Sharma, R; Philips, AS
      Gamma radiation in increasing productivity of Agaricus bisporus and Pleurotus sajor-caju and enhancing storage life of P-sajor-caju

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    91. Son, SM; Moon, KD; Lee, CY
      Rhubarb juice as a natural antibrowning agent

      JOURNAL OF FOOD SCIENCE
    92. Terasawa, N; Murata, M; Homma, S
      Decolorization of brown pigments in foods by immobilized mycelia of Coriolus versicolor IFO 30340 and Paecilomyces canadensis NC-1

      JOURNAL OF FOOD SCIENCE
    93. Killinger, KM; Hunt, MC; Campbell, RE; Kropf, DH
      Factors affecting premature browning during cooking of store-purchased ground beef

      JOURNAL OF FOOD SCIENCE
    94. Gorny, JR; Cifuentes, RA; Hess-Pierce, B; Kader, AA
      Quality changes in fresh-cut pear slices as affected by cultivar, ripenessstage, fruit size, and storage regime

      JOURNAL OF FOOD SCIENCE
    95. Sawamura, M; Nakagawa, T; Katsuno, S; Hamaguchi, H; Ukeda, H
      The effects of antioxidants on browning and on degradation products causedby dehydroascorbic acid

      JOURNAL OF FOOD SCIENCE
    96. del Castillo, MD; Villamiel, M; Olano, A; Corzo, N
      Use of 2-furoylmethyl derivatives of GABA and arginine as indicators of the initial steps of Maillard reaction in orange juice

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    97. Es-Safi, NE; Le Guerneve, C; Cheynier, V; Moutounet, M
      New phenolic compounds formed by evolution of (+)-catechin and glyoxylic acid in hydroalcoholic solution and their implication in color changes of grape-derived foods

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    98. Zamora, R; Alaiz, M; Hidalgo, FJ
      Contribution of pyrrole formation and polymerization to the nonenzymatic browning produced by amino-carbonyl reactions

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    99. Yen, GC; Chuang, DY
      Antioxidant properties of water extracts from Cassia tora L. in relation to the degree of roasting

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    100. Son, SM; Moon, KD; Lee, CY
      Kinetic study of oxalic acid inhibition on enzymatic browning

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY


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Documento generato il 24/01/21 alle ore 22:26:12