Results 31 to 40 of about 43,010 (292)
In vitro comparison of the erosive potential of four different wines on human dental enamel [PDF]
Balkan Journal of Dental Medicine, 2022 Background/Aim: This study aimed to investigate the erosive potential of wines derived from Anatolia on human teeth in vitro. Material and Methods: In this study two red (Öküzgözü, Boğazkere) and two white (Sultaniye, Narince) wines, citric acid and ...
Şeyma Alpkılı Dilara, Batu Şule
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Compositional Quality of Some Dairy Products from a Cold Store
Scientific Papers Animal Science and Biotechnologies, 2023 The objective of this study was to analyze compositional quality of semi skimmed milk (1,8% fat), sour cream (12% fat), natural yogurt (2.8% fat) and yogurt extra (3.5% fat) products from a cold store in the city of Craiova in 2013.
Corina Daniela Lazar, Constantin Gavan
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Cherry and fresh market tomatoes: Differences in chemical, morphological, and sensory traits and their implications for consumer acceptance [PDF]
, 2019 The tomato commercial groups cherry and fresh market, mainly classified by fruit size, have clearly segregated markets. We aimed to estimate the variation within and between these groups and to analyze factors that impact consumer acceptance. To this end,
Casals Missio, Joan +4 more
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The influence of the introduction of rice bran on fermented milk drink
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2021 Rice bran is an agro-industrial waste with excellent nutritional value and a considerable content of bioactive compounds. Biotransformation processes by fermented milk drink fermentation increase the interest in obtaining products from agro-industrial ...
M. Samilyk, X. Qin, Y. Luo
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Selection Models for the Internal Quality of Fruit, based on Time Domain Laser Reflectance Spectroscopy [PDF]
, 2004 Time domain laser reflectance spectroscopy (TRS) was applied for the first time to evaluate internal fruit quality. This technique, known in medicine-related knowledge areas, has not been used before in agricultural or food research.
Cubeddu, Rinaldo +8 more
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Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations [PDF]
, 2019 In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them.
Arroyo López, Francisco Noé +5 more
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Undergraduate Journal of Mathematical Modeling: One + Two, 2019 Citation: 'acid–base titration' in the IUPAC Compendium of Chemical Terminology, 3rd ed.; International Union of Pure and Applied Chemistry; 2006. Online version 3.0.1, 2019. 10.1351/goldbook.A00076 • License: The IUPAC Gold Book is licensed under Creative Commons Attribution-ShareAlike CC BY-SA 4.0 International for individual terms.
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TITRATE: A Learning Tool for Acid-Base Titrations [PDF]
Journal of Chemical Education, 1994 Software that calculates and simulates the plot of a titration curve for any base or acid (up to hexaprotic) or any mixture (up to five substances).
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