Results 111 to 120 of about 8,102 (219)

Genetic control of purothionins in wheat: problems of the aneuploid analysis when searching for regulatory genes [PDF]

, 1979
The study of the genetic control of purothionins in wheat endosperm illustrates some of the problems and pitfalls faced in aneuploid analysis of regulatory effects.
García Olmedo, Francisco, Fernandez de Caleya, R., Carbonero Zalduegui, Pilar, Hernandez Lucas, Carlos   +3 more
core  

Gas-liquid chromatography of monoglycerides and diglycerides [PDF]

Biochemical Journal, 1968
R, Watts, R, Dils
openaire   +2 more sources

<i>Kanwa</i> and <i>Niky</i> induced partial saponified emulsions in highly concentrated ionic medium: Mechanism of emulsion formation and stability for food applications. [PDF]

Food Chem X
Djiazet S, Mezajoug Kenfack LB, Kavitake D, Ghomdim HN, Ngoualem FK, Devi PB, Ngangoum ES, Karcher L, Linder M, Shetty PH, Tchiégang C.   +10 more
europepmc   +1 more source

BIOCARD framework: integrating fecal bile acids, lipids, and metabolites to assess response to a cardiovascular health intervention. [PDF]

Gut Microbes
Zhang H, Chen L, Xu R, Jung H, Gao S, Khalsa AS, Bailey MT, Kelleher KJ, Loman BR, Spees CK, Zhu J.   +10 more
europepmc   +1 more source

Exploring the interplay between dietary plant glycolipids and gut microbiota: A systematic review. [PDF]

Gut Microbes Rep
Cartegnie A, Larrieu E, Michalski MC, Vors C.   +3 more
europepmc   +1 more source

Effect of Additive Removal on the Physicochemical Properties of Gluten-Free Bread. [PDF]

Foods
Torres-Pérez R, Siguero-Tudela MM, Doménech T, García-Segovia P, Martínez-Monzó J, Igual M.   +5 more
europepmc   +1 more source

Microstructural and Physical Properties of High-Protein, High-Overrun Frozen Desserts. [PDF]

J Food Sci
VanWees SR, Rankin SA, Hartel RW.
europepmc   +1 more source

Molecular Evolution of Sunflower and Cottonseed Oils During Preparation of Uzbek Palov. [PDF]

Foods
Mavlanov U, Nuriddinov S, Bozorov S, Oybek E, Olimjon K, Mirazam M, Mukharram K, Rahimovich S, Salimovich SS, Ravshanov S, Kurambayev S, Kakhkhorov SA, Czaja TP, Dalimova D, Khakimov B.   +14 more
europepmc   +1 more source

The Effect on Quality of Cakes When Made with Home Rendered Lard Containing Varying Amounts of Mono and Diglycerides

, 1951
Home rendered lards are not being used as successfully in cake making as the all-purpose hydrogenated vegetable fats. This seems to be because of the fact that in using standard recipes and methods the resulting lard cake does not have the desirable ...
Kingston, Elaine Cook
core  

Shrinkage and Storage Stability of High-Protein, High-Overrun Frozen Desserts. [PDF]

J Food Sci
VanWees SR, Rankin SA, Hartel RW.
europepmc   +1 more source