-
1
-
-
84986513698
-
Starch transform during banana ripening: I-The phosphorylase and phosphatase behavior in Musa Acuminata
-
Areas J.A.G., Lajolo F.M. Starch transform during banana ripening. I-The phosphorylase and phosphatase behavior in Musa Acuminata Journal of Food Biochemistry. 5:1981;19-37
-
(1981)
Journal of Food Biochemistry
, vol.5
, pp. 19-37
-
-
Areas, J.A.G.1
Lajolo, F.M.2
-
2
-
-
0017184389
-
A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
-
Bradford M.M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry. 72:1976;249-254
-
(1976)
Analytical Biochemistry
, vol.72
, pp. 249-254
-
-
Bradford, M.M.1
-
3
-
-
84981869389
-
Organic acids in citrus fruits. I. Varietal differences
-
Clemens R. Organic acids in citrus fruits. I. Varietal differences. Journal of Food Science. 29:1964;276-280
-
(1964)
Journal of Food Science
, vol.29
, pp. 276-280
-
-
Clemens, R.1
-
4
-
-
0037081563
-
Protein phosphatase1-targeted in many direction
-
Cohen P.T.W. Protein phosphatase1-targeted in many direction. Journal of Cell Science. 115:2002;241-256
-
(2002)
Journal of Cell Science
, vol.115
, pp. 241-256
-
-
Cohen, P.T.W.1
-
5
-
-
0004262303
-
-
London: Longmans, Green and Co Ltd.
-
Dixon, M., & Webb, E.C. (1964). Enzymes (2nd ed.) pp. 736-737. London: Longmans, Green and Co Ltd.
-
(1964)
Enzymes (2nd Ed.)
, pp. 736-737
-
-
Dixon, M.1
Webb, E.C.2
-
6
-
-
0027950058
-
The role of acid phosphatase in plant phosphorus metabolism
-
Duff S.M.G., Sarath G., Plaxton W.C. The role of acid phosphatase in plant phosphorus metabolism. Physiologia plantarum. 90:1994;791-800
-
(1994)
Physiologia Plantarum
, vol.90
, pp. 791-800
-
-
Duff, S.M.G.1
Sarath, G.2
Plaxton, W.C.3
-
7
-
-
0008771977
-
The relationship between the ratio of degrees Brix to percent acid and sensory flavor in grapefruit juice
-
Fellars P.J. The relationship between the ratio of degrees Brix to percent acid and sensory flavor in grapefruit juice. Food Technology. 45(7):1991;68-75
-
(1991)
Food Technology
, vol.45
, Issue.7
, pp. 68-75
-
-
Fellars, P.J.1
-
8
-
-
0030062173
-
Chemical and biochemical aspects of developing culinary banana (Musa ABB) 'Kachkal'
-
Goswami B., Borthakur A. Chemical and biochemical aspects of developing culinary banana (Musa ABB) 'Kachkal'. Food Chemistry. 55(2):1996;169-172
-
(1996)
Food Chemistry
, vol.55
, Issue.2
, pp. 169-172
-
-
Goswami, B.1
Borthakur, A.2
-
9
-
-
0036219803
-
Sensory interpretation of instrumental measurements 2: Sweet and acid taste of apple fruit
-
Harker F.R., Marsh K.B., Young H., Murray S.H., Gunson F.A., Walker S.B. Sensory interpretation of instrumental measurements 2. Sweet and acid taste of apple fruit Postharvest Biology and Technology. 24:2002;241-250
-
(2002)
Postharvest Biology and Technology
, vol.24
, pp. 241-250
-
-
Harker, F.R.1
Marsh, K.B.2
Young, H.3
Murray, S.H.4
Gunson, F.A.5
Walker, S.B.6
-
11
-
-
0035359707
-
A sensory=based alternative to Brix/acid ratio
-
Jordan R.B., Seelye R.J., McGlone V.A. A sensory=based alternative to Brix/acid ratio. Food Technology. 55(6):2001;36-44
-
(2001)
Food Technology
, vol.55
, Issue.6
, pp. 36-44
-
-
Jordan, R.B.1
Seelye, R.J.2
McGlone, V.A.3
-
12
-
-
0034742763
-
+-translocating inorganic pyrophosphatase from 3 citrus varieties differing in vacuolar pH
-
+-translocating inorganic pyrophosphatase from 3 citrus varieties differing in vacuolar pH. Physiologia Plantarum. 111:2001;519-526
-
(2001)
Physiologia Plantarum
, vol.111
, pp. 519-526
-
-
Marsh, K.1
Gonzaler, P.2
Echeverria, E.3
|