Results 61 to 70 of about 63,473 (309)
D-Lib Magazine, 2014 The Research Data Alliance is an agile, adaptive, community-driven organization that is growing rapidly. More than one thousand members from around the world have come together to develop Interest and Working Groups dedicated to improving data exchange. Members meet twice each year at formal RDA Plenaries and in more informal regional workshops.
openaire +2 more sources
Food Chemistry International, EarlyView.After collecting Musa paradisiaca leaves, some were dried and others were used to produce aqueous extracts. The extracts and powders were characterized and then administered to rats made anaemic by PHZ. After 14 days of administration of the two samples, the rats were euthanized and it was observed that after 9 days of treatment, the aqueous extract ...
Josée Rebeca Nombo +8 more
wiley +1 more source
Materiales para la Historia del DeporteThe purpose of this article is to explain the visit of two delegations of German Democratic Rrepublic’s athtletes to the National University Autonomous of Mexico and Jalisco state between 1978 and 1979.
Omar Gerardo Chanocua Gómez +1 more
doaj +1 more source
Food Science of Animal Resources, 2017 This effect of Monascus and Laccaic acid on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage.
Pil-Nam Seong +9 more
doaj +1 more source
Genetic Parameters of Milk β-Hydroxybutyric Acid and Acetone and Their Genetic Association with Milk Production Traits of Holstein Cattle [PDF]
Asian-Australasian Journal of Animal Sciences, 2016 This study was conducted to estimate the genetic parameters of β-hydroxybutyrate (BHBA) and acetone concentration in milk by Fourier transform infrared spectroscopy along with test-day milk production traits including fat %, protein % and milk yield ...
SeokHyun Lee +5 more
doaj +1 more source
Parution : La RDA après la RDA, Elisa Goudin-Steinmann et Agnès Arp
, 2020 Aujourd'hui 9 septembre, parution de l'ouvrage La RDA après la RDA, des Allemands de l'Est racontent. Un compte rendu en sera publié sur ce blog. http://www.nouveau-monde.net/livre/?GCOI=84736100980560 Trente ans après la chute du mur de Berlin en 1989 ...
Editeurs carnet Regards RDA et All. Est
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Food Chemistry International, EarlyView.Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi +4 more
wiley +1 more source
Changes of Bacterial Diversity Depend on the Spoilage of Fresh Vegetables
Research in Plant Disease, 2011 Almost 10~30% of vegetables were discarded by the spoilage from farms to tables. After harvest, vegetables are often spoiled by a wide variety of microorganisms including many bacterial and fungal species.
Dong Hwan Lee +7 more
doaj +1 more source
, 2021 Jean-Marie Argelès publie ces jours-ci ses mémoires sous le titre : « Longtemps (trop ?) j’ai cru aux matins… ». Né en 1936, professeur d’allemand, il fut, de 1966 à 1979, un des premiers dirigeants de la fédération parisienne du Parti communiste ...
Editeurs carnet Regards RDA et All. Est
core
Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source