The Production of Recombinant Proteins in Plants
pág. 1
Microbial Decontamination of Black Pepper by Ozone and the Effect of the Treatment on Volatile Oil Constituents of the Spice
pág. 11
Residual Glutamic-Oxaloacetic Transaminase (GOT) Activity in Thermally Processed Poultry and Poultry Products as an Indicator of End-Point Temperatures
pág. 19
Breakdown of Peptides from a Soya Protein Hydrolysate by Rumen Bacteria. Simultaneous Study of Enzyme Activities and of Two Physico-chemical Parameters: Molecular Weight and Hydrophobicity
pág. 25
Use of Porter's Reagents for the Characterisation of Thearubigins and Other Non-proanthocyanidins
pág. 33
An Analytical Study of Gums from Leucaena glabrata and Spondia purpurea
pág. 39
Fruit Yield of Field-Grown Pear Pyrus communis (L) Exposed to Different Levels of Rain Acidity in Tuscany
pág. 43
Influence of Crop Management Factors on Chipping Potato Maturity and Storage Processing Performance
pág. 51
Formation of Lysinoalanine Following Alkaline Processing of Soya Bean Meal in Relation to the Degradability of Protein in the Rumen
pág. 59
Acacia saligna as a Fodder Tree for Desert Livestock and the Interaction of its Tannins with Fibre Fractions
pág. 65
Metabolic Changes of Biochemical Constituents in Developing Fennel Seeds (Foeniculum vulgare)
pág. 73
Changes in Pomegranate Juice Pigmentation during Ripening
pág. 77
A Model of Temperature Effects on Microbial Populations From Growth to Lethality
pág. 83
Biodegradation of Cell Wall Components of Maize Stover Colonized by White-Rot Fungi and Resulting Impact on In-Vitro Digestibility
pág. 91
Natural Decoloration, Composition and Increase in Dietary Fibre Content of an Edible Marine Algae, Ulva rigida (Chlorophyta), Grown under Different Nitrogen Conditions
pág. 99
Photo-induced Changes in the Total Chlorogenic Acid Content of Potato (Solanum tuberosum) Tubers
pág. 105
Composition and In-Vitro Digestibility of Carbohydrates of Wheat Plants Harvested at Bloom and Soft-Dough Stages
pág. 111
Effect of the Phenol Antioxidant Type on the Kinetics and Mechanism of Inhibited Lipid Oxidation in the Presence of Fatty Alcohols
pág. 117
Application of Aged Egg in Enabling Increased Substitution of Sucrose by Litesse (Polydextrose) in High-Ratio Cakes
pág. 127
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