Results 171 to 180 of about 17,067 (198)

Validation of quantitative method for azoxystrobin residues in green beans and peas

Food Chemistry, 2015
Somaia G Mohammad
exaly  

Effect of variety and processing on nutrients and certain anti-nutrients in field peas ()

Food Chemistry, 2008
Ning Wang
exaly  

The Pea.

Journal of Education, 1898
openaire   +1 more source

Degradation Kinetics of Green Color and Chlorophylls in Peas by Colorimetry and HPLC

Journal of Food Science, 1996
C H Tong
exaly  

THERMOPSIS (Bush-Pea, Golden-Pea)

2008
openaire   +1 more source

Prediction of sensory quality by near infrared reflectance analysis of frozen and freeze dried green peas (Pisum sativum)

Journal of the Science of Food and Agriculture, 1990
Tomáš Isaksson, Hans J Rosenfeld
exaly  

Biological response of broiler chickens fed peas (Pisum sativum L.) expressing the bean (Phaseolus vulgaris L.) α-amylase inhibitor transgene†

Journal of the Science of Food and Agriculture, 2006
Thomas Joseph Higgins, Wayne L Bryden, Xiuhua Li   +2 more
exaly  

Effect of pH on chlorophyll degradation and colour loss in blanched green peas

Food Chemistry, 2007
exaly  

Selenium Bioavailability from Naturally Produced High-Selenium Peas and Oats in Selenium-Deficient Rats

Journal of Agricultural and Food Chemistry, 2011
LuAnn K Johnson, Lin Yan
exaly  

Studies on Solar Cabinet Drying of Green Peas (Pisum sativum)

Drying Technology, 2010
Uday S. Annapure, B N Thorat
exaly