Results 251 to 260 of about 389,315 (295)

Exogenous carbohydrate form during low-muscle glycogen conditions has minimal impact on cycling performance. [PDF]

open access: yesJ Int Soc Sports Nutr
Matthews IR   +6 more
europepmc   +1 more source
Some of the next articles are maybe not open access.

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Potato kugel

Israel Journal of Mathematics, 1981
LetP be a solid, homogeneous, compact, connected “potato” in space which attracts each point outside it (according to Newton’s law) as if all its mass were concentrated at a single point. Answering a question of Lee Rubel, we show thatP is a ball. The same conclusion is also obtained under substantially weakened hypotheses.
Aharonov, Dov   +2 more
openaire   +1 more source

Potato glycoalkaloids

C R C Critical Reviews in Food Science and Nutrition, 1980
This review shall attempt to summarize the significance of glycoalkaloids in potato products. Specific areas that are discussed include the types and distribution of glycoalkaloids identified in potatoes, facts affecting their rates of formation and biosynthesis, control measures to minimize their formation, methods of analysis, and the health ...
Joseph A. Maga, Thomas J. Fitzpatrick
openaire   +2 more sources

Engineered resistance in potato against potato leafroll virus, potato virus A and potato virus Y

Virus Genes, 2013
Transgenic potato plants of Solanum tuberosum cultivar Vales Sovereign were generated that expressed fused, tandem, 200 bp segments derived from the capsid protein coding sequences of potato virus Y (PVY strain O) and potato leafroll virus (PLRV), as well as the cylindrical inclusion body coding sequences of potato virus A (PVA), as inverted repeat ...
Bong Nam, Chung   +2 more
openaire   +2 more sources

Potato chips from unpeeled potatoes

American Potato Journal, 1973
Two pilot plant runs of 23 hours each were made with peeled and unpeeled potatoes. Samples of chips were taken at intervals and subjected to sensory evaluation after acceclerated storage at 60 C and room temperature storage for 1, 3, 6, and 9 weeks. Samples of oil were taken at intervals and analyzed for color free fatty acids, peroxide values, and ...
Roy Shaw   +4 more
openaire   +1 more source

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