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| An improved method for purifying genomic DNA from forest leaf litters and soil suitable for PCR | | Journal of soils and sediments |
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| Biofunctional behaviour and health benefits of a specific gum arabic | | Food hydrocolloids |
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| Structuring of indirectly expanded snacks based on potato ingredients: A review | | Journal of food engineering |
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| Textural properties of food systems having different moisture concentrations as impacted by oat bran with different β‐glucan concentrations | | Journal of texture studies |
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| Apparent viscosity of binary and ternary systems of tragacanth, guar gum and methylcellulose at semidilute range of concentration | | Journal of food process engineering |
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| Sustainable nanocomposite films based on bacterial cellulose and pullulan | | Cellulose |
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| Detection of porcine DNA in gelatine and gelatine-containing processed food products—Halal/Kosher authentication | | Meat science |
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| Starch-sugar synergy in wood adhesion science: basic studies and particleboard production | | European Journal of Wood and Wood Products |
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| Eigenschaften von Zement gebundenen Spanplatten aus Strandkiefer, Eukalyptus und Kork portugiesischer Herkunft | | European Journal of Wood and Wood Products |
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| Fusion of oil bodies in endosperm of oat grains | | Planta |
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| Efficacy of eight commercial formulations of lime sulphur on in vitro growth inhibition of Microsporum canis | | Veterinary dermatology |
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| Released products of pathogenic bacteria stimulate biofilm formation by Escherichia coli K-12 strains | | Antonie van Leeuwenhoek |
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| Bioconversion of sugar-beet molasses into xanthan gum | | Journal of food processing and preservation |
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| Effect of treated and untreated domestic wastewater on seed germination, seedling growth and amylase and lipase activities in Avena sativa L | | Journal of the science of food and agriculture |
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| Impact of dietary fibers on the properties and proteolytic digestibility of lactoferrin nano-particles | | Food hydrocolloids |
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| Is the calculation of the gluten content by multiplying the prolamin content by a factor of 2 valid? | | European food research and technology |
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| New preservation technologies: Possibilities and limitations | | International dairy journal |
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| A comparative study of high-performance liquid chromatography and colorimetric method for inulin determination | | European food research and technology |
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| Rheological and macromolecular quality of pectin extracted with nitric acid from passion fruit rind | | Journal of food process engineering |
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| Labeling the planar face of crystalline cellulose using quantum dots directed by type-I carbohydrate-binding modules | | Cellulose |
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| Protoplast isolation and culture from carob (Ceratonia siliqua) hypocotyls: ability of regenerated protoplasts to produce mannose-containing polysaccharides | | Physiologia plantarum |
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| An introduction: Evolution and finalisation of the regulatory definition of dietary fibre | | Food hydrocolloids |
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| Susceptibility of chicken Kupffer cells to Chinese virulent infectious bursal disease virus | | Veterinary microbiology |
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| Effects of sodium bicarbonate and calcium magnesium carbonate supplementation on performance of high producing dairy cows | | Animal feed science and technology |
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| Growth characteristics of the slow-growing actinobacterium Frankia sp. strain CcI3 on solid media | | Physiologia plantarum |
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| Root hair initiation is coupled to a highly localized increase of xyloglucan endotransglycosylase action in Arabidopsis roots | | Plant physiology |
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| Factors influencing consumers' willingness to use beverages and ready-to-eat frozen soups containing oat β-glucan in Finland, France and Sweden | | Food quality and preference |
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| A method for determination of soluble dietary fiber in methylcellulose and hydroxypropyl methylcellulose food gums | | Journal of food composition and analysis |
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| The regulatory and scientific approach to defining gum arabic (Acacia senegal and Acacia seyal) as a dietary fibre | | Food hydrocolloids |
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| Resistant Starch Intakes in the United States [Erratum: 2008 May, v. 108, issue 5, p. 890.] | | Journal of the American Dietetic Association |
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| Determination of the fruit content of apricot and strawberry jams and spreads and apricot and peach fruit preparations by gravimetric quantification of hemicellulose | | Food chemistry |
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| How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins | | Food quality and preference |
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