Italian
Albanian
Arabic
Armenian
Azerbaijani
Belarusian
Bengali
Bosnian
Catalan
Czech
Danish
Deutsch
Dutch
English
Estonian
Finnish
Français
Greek
Haitian Creole
Hebrew
Hindi
Hungarian
Icelandic
Indonesian
Irish
Italian
Japanese
Korean
Latvian
Lithuanian
Macedonian
Mongolian
Norwegian
Persian
Polish
Portuguese
Romanian
Russian
Serbian
Slovak
Slovenian
Spanish
Swahili
Swedish
Turkish
Ukrainian
Vietnamese
Български
中文(简体)
中文(繁體)
4 risultati
Response of Plutella xylostella and its parasitoid Cotesia plutellae to volatile compounds.
Solo gli utenti registrati possono tradurre articoli
Entra registrati
The effects of limonene, a mixture of limonene + carvone (1:1, v/v), and methyl jasmonate (MeJA) on diamondback moth (DBM) (Plutella xylostella L.) oviposition, larval feeding, and the behavior of its larval parasitoid Cotesia plutellae (Kurdjumov) with cabbage (Brassica oleracea L. ssp. capitata,
Characterization of the Key Aroma Compounds in Three Truffle Varieties from China by Flavoromics Approach.
Solo gli utenti registrati possono tradurre articoli
Entra registrati
The volatile compounds of three different fresh-picked truffle varieties (Tuber sinensis, T1, Tuber sinoalbidum, T2 and Tuber sinoexcavatum, T3) were extracted by headspace solid-phase microextraction (HS-SPME). Separation and identification of volatile components and sulfur
The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate.
Solo gli utenti registrati possono tradurre articoli
Entra registrati
The residual annatto colorant in fluid Cheddar cheese whey is bleached to provide a neutral-colored final product. Currently, hydrogen peroxide (HP) and benzoyl peroxide are used for bleaching liquid whey. However, previous studies have shown that chemical bleaching causes off-flavor formation,
Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate.
Solo gli utenti registrati possono tradurre articoli
Entra registrati
The objective of this study was to determine the effects of holding time of liquid retentate on flavor of spray-dried whey proteins: Cheddar whey protein isolate (WPI) and Mozzarella 80% whey protein concentrate (WPC80). Liquid WPC80 and WPI retentate were manufactured and stored at 3°C. After 0, 6,
Il database di erbe medicinali più completo supportato dalla scienza
- Funziona in 55 lingue
- Cure a base di erbe sostenute dalla scienza
- Riconoscimento delle erbe per immagine
- Mappa GPS interattiva - tagga le erbe sul luogo (disponibile a breve)
- Leggi le pubblicazioni scientifiche relative alla tua ricerca
- Cerca le erbe medicinali in base ai loro effetti
- Organizza i tuoi interessi e tieniti aggiornato sulle notizie di ricerca, sperimentazioni cliniche e brevetti
Digita un sintomo o una malattia e leggi le erbe che potrebbero aiutare, digita un'erba e osserva le malattie ei sintomi contro cui è usata.
* Tutte le informazioni si basano su ricerche scientifiche pubblicate
