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| ecology (3) |
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| Complementarity effects through dietary mixing enhance the performance of a generalist insect herbivore | | Oecologia |
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| Integrating mixed microbial population dynamics into modeling energy transport during the initial stages of the aerobic composting of a switchgrass mixture | | Bioresource technology |
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| Predicting the outcome of artificial nutrition by clinical and functional indices | | Nutrition |
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| environmental science (3) |
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| Monitoring and optimizing the co-composting of dewatered sludge: A mixture experimental design approach | | Journal of environmental management |
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| Integrating mixed microbial population dynamics into modeling energy transport during the initial stages of the aerobic composting of a switchgrass mixture | | Bioresource technology |
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| Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products | | Journal of food engineering |
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| geology (1) |
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| Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use | | Food chemistry |
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| hydrology (4) |
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| Extrusion of mixtures of starch and d-limonene encapsulated with β-cyclodextrin: Flavour retention and physical properties | | Food research international |
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| Energy consumption in single-screw extrusion processing of full fat African breadfruit (Treculia africana) blends | | Journal of food process engineering |
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| A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour | | Journal of food engineering |
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| Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products | | Journal of food engineering |
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| natural resources (7) |
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| Complementarity effects through dietary mixing enhance the performance of a generalist insect herbivore | | Oecologia |
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| Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use | | Food chemistry |
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| Dietary polyphenols identified as intracellular protein kinase A inhibitors | | European journal of nutrition |
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| Optimization of chapatti textural quality using British wheat cultivar flours | | International journal of food science and technology |
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| Optimisation of flours for chapatti preparation using a mixture design | | Journal of the science of food and agriculture |
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| Estimation of the percentage of transgenic Bt maize in maize flour mixtures using perfusion and monolithic reversed-phase high-performance liquid chromatography and chemometric tools | | Food chemistry |
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| Chicken thigh, chicken liver, and iron-fortified wheat flour increase iron uptake in an in vitro digestion/Caco-2 cell model | | Nutrition research |
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| soil science (4) |
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| Effect of incorporation of amaranth flour on the quality of cookies | | European food research and technology |
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| Extrusion of mixtures of starch and d-limonene encapsulated with β-cyclodextrin: Flavour retention and physical properties | | Food research international |
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| Evaluation of Water-Holding Capacity for Wheat-Soy Flour Blends | | journal of the American Oil Chemists' Society |
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| Year rather than farming system influences protein utilization and energy value of vegetables when measured in a rat model | | Nutrition research |
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