27 results on '"Cooke, Peter H."'
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2. Characterization of the global structure of low methoxyl pectin in solution
3. The ultrastructure of shelled and unshelled cashew nuts
4. Direct growth of graphene films on TEM nickel grids using benzene as precursor
5. Gelatin–pectin composite films from polyion-complex hydrogels
6. The structure of high-methoxyl sugar acid gels of citrus pectin as determined by AFM
7. Physico-chemical characterization of alkaline soluble polysaccharides from sugar beet pulp
8. Bipolar tetraether archaeosomes exhibit unusual stability against autoclaving as studied by dynamic light scattering and electron microscopy
9. Inactivation of Avirulent Yersinia pestis in Butterfield's Phosphate Buffer and Frankfurters by UVC (254 nm) and Gamma Radiation
10. High Vapor Pressure Perfluorocarbons Cause Vesicle Fusion and Changes in Membrane Packing
11. Transfer Coefficient Models for Escherichia coli O157:H7 on Contacts between Beef Tissue and High-Density Polyethylene Surfaces
12. A survey of native microbial aggregates on alfalfa, clover and mung bean sprout cotyledons for thickness as determined by confocal scanning laser microscopy
13. Pectin/poly(lactide-co-glycolide) composite matrices for biomedical applications
14. Reduction of Escherichia coli O157:H7 and Salmonella on Laboratory-Inoculated Alfalfa Seed with Commercial Citrus-Related Products
15. Inactivation of Escherichia coli O157:H7 and Salmonella by Gamma Irradiation of Alfalfa Seed Intended for Production of Food Sprouts
16. Effect of High Pressure Microfluidization on Microstructure of Mozzarella Cheese
17. Environmental influences on the particle sizes of purified κ-casein: metal effect
18. Reorganization of casein submicelles in Mozzarella cheese during storage
19. Factors Influencing Attachment of Escherichia coli O157:H7 to Beef Tissues and Removal Using Selected Sanitizing Rinses
20. Correlation of Refined Models for Casein Submicelles with Electron Microscopic Studies of Casein
21. Sausage Casings as a Model for Attachment of Salmonella to Meat
22. The myosin molecule — charge response to nucleotide binding
23. Quantitative Comparison of Selected Virulence Associated Characteristics in Food and Clinical Isolates of Listeria
24. Collagen fibrogenesis and the formation of complex crosslinks
25. The purification and kinetic properties of liver microsomal-catechol-O-methyltransferase
26. An electron microscopic study of pigeon aorta cell cultures
27. Smooth muscle cells: The source of foam cells in atherosclerotic white carneau pigeons
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