15 results on '"Forni, E."'
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2. Modification of glass transition temperature through carbohydrates additions: effect upon colour and anthocyanin pigment stability in frozen strawberry juices
3. 457 Management of postoperative bronchopleural fistula by means of endoscopy
4. 469 Postoperative complications in thoracic surgery: Usefulness of fibrobronchoscopy
5. The influence of sugar composition on the colour stability of osmodehydrofrozen intermediate moisture apricots
6. Influence of sugar composition and air dehydration levels on the chemical-physical characteristics of osmodehydrofrozen fruit
7. A preliminary characterization of some pectins from quince fruit (Cydonia oblonga Mill.) and prickly pear (Opuntia ficus indica) peel
8. Changes in anthocyanins in cherries (Prunus avium) during osmodehydration, pasteurization and storage
9. Sorbitol and free sugar contents in plums
10. The use of NIR spectrophotometry to estimate the pectic substances in fruit and fruit products
11. Studies on the standardization of a combined enzymatic and HPLC method for the evaluation of pectins from their galacturonic acid content
12. Researches on the utilisation of the pigment fromPhytolacca decandra L. as a food colorant: Part 1—preparation of an extract free from toxic substances
13. Synthesis and structural characterization of acetatobis(triphenylphosphine)dicarbonylrhenium(I). new car☐ylato derivatives of rhenium(I)
14. Cytogenetic findings in a case of anaplastic carcinoma of the pancreas
15. Research on the utilisation of the pigment from ‘Phytolacca decandra L.’ As a food colourant: Part 2—Tests on pigmenting power and stability of phytolaccanin in model solutions
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