Seite 2 von 40 Ergebnissen

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  1.  

    Antimicrobial activity of Ginkgo biloba leaf extract on Listeria monocytogenes

    Xie, L. / Hettiarachchy, N. S. / Jane, M. E. et al. | British Library Online Contents | 2003
  2.  

    Edible Film Coating to Minimize Eggshell Breakage and Reduce Post-Wash Bacterial Contamination Measured by Dye Penetration in Eggs

    Xie, L. / Hettiarachchy, N. S. / Ju, Z. Y. et al. | British Library Online Contents | 2002
  3.  

    Natural Antioxidants as a Component of an Egg Albumen Film in the Reduction of Lipid Oxidation in Cooked and Uncooked Poultry

    Armitage, D. B. / Hettiarachchy, N. S. / Monsoor, M. A. | British Library Online Contents | 2002
  4.  

    Extraction, Denaturation and Hydrophobic Properties of Rice Flour Proteins

    Ju, Z. Y. / Hettiarachchy, N. S. / Rath, N. | British Library Online Contents | 2001
  5.  

    Physical and Chemical Properties of Edible Films Containing Nisin and Their Action Against Listeria Monocytogenes

    Ko, S. / Janes, M. E. / Hettiarachchy, N. S. et al. | British Library Online Contents | 2001
  6.  

    Properties of cysteine-added soy protein-wheat gluten films

    Were, L. / Hettiarachchy, N. S. / Coleman, M. | British Library Online Contents | 1999
  7.  

    Properties of films produced by cross-linking whey proteins and II S globulin using transglutaminase

    Yildirim, M. / Hettiarachchy, N. S. | British Library Online Contents | 1999
  8.  

    Biopolymers Produced by Cross-linking Soybean 11S Globulin with Whey Proteins using Transglutaminase

    Yildirim, M. / Hettiarachchy, N. S. | British Library Online Contents | 1997
  9.  

    Solubility and emulsifying properties of soy protein isolates modified by pancreatin

    Qi, M. / Hettiarachchy, N. S. / Kalapathy, U. | British Library Online Contents | 1997
  10.  

    Xanthan gum effects on solubility and emulsification properties of soy protein isolate

    Xie, Y. R. / Hettiarachchy, N. S. | British Library Online Contents | 1997
  11.  

    Properties of films produced by cross-linking whey proteins and 11S globulin using transglutaminase

    Yildirim, M. / Hettiarachchy, N. S. | British Library Online Contents | 1998
  12.  

    Mechanical and barrier properties of rice bran films

    Granasambandam, R. / Hettiarachchy, N. S. / Coleman, M. | British Library Online Contents | 1997
  13.  

    Properties of biopolymers from cross-linking whey protein isolate and soybean 11S globulin

    Yildirim, M. / Hettiarachchy, N. S. / Kalapathy, U. | British Library Online Contents | 1996
  14.  

    Calcium Fortification of Rice: Distribution and Retention

    Hettiarachchy, N. S. / Gnanasambandam, R. / Lee, M. H. | British Library Online Contents | 1996
  15.  

    Modified Soy Proteins with Improved Foaming and Water Hydration Properties

    Were, L. / Hettiarachchy, N. S. / Kalapathy, U. | British Library Online Contents | 1997
  16.  

    Protein Concentrates from Unstabilized and Stabilized Rice Bran: Preparation and Properties

    Gnanasambandam, R. / Hettiarachchy, N. S. | British Library Online Contents | 1995
  17.  

    Natural antioxidant extract from fenugreek (Trigonella foenumgraecum) for ground beef patties

    Hettiarachchy, N. S. / Glenn, K. C. / Gnanasambandam, R. et al. | British Library Online Contents | 1996
  18.  

    Additives affect deoxynivalenol (vomitoxin) flour during breadbaking

    Boyacioglu, D. / Hettiarachchy, N. S. / D'Appolonia, B. L. | British Library Online Contents | 1993

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