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1
المؤلفون: J. P. Buren, D. L. Downing, T. Sajjaanantakul
المصدر: Journal of Food Science. 54:1272-1277
مصطلحات موضوعية: chemistry.chemical_classification, Aqueous solution, food.ingredient, Pectin, Chemistry, food and beverages, Glycosidic bond, Polymer, Cleavage (embryo), Hydrolysis, food, Degradation (geology), Organic chemistry, Chelation, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::b752dfe8d35243b7fe3394e7fe532fe4
https://doi.org/10.1111/j .1365-2621.1989.tb05972.x -
2
المؤلفون: L. M. Massey, Chang Yong Lee, J. P. Buren
المصدر: Journal of Food Science. 47:961-964
مصطلحات موضوعية: Vitamin, Blanching, medicine.medical_treatment, fungi, Carotene, food and beverages, Ascorbic acid, chemistry.chemical_compound, chemistry, Folic acid, medicine, Cultivar, Food science, Fresh peas, Niacin, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::75e706047ecb80f4b738da9ae18e34a3
https://doi.org/10.1111/j .1365-2621.1982.tb12755.x -
3
المؤلفون: W. B. Robinson, J. P. Buren, Geza Hrazdina
المصدر: Journal of Food Science. 39:325-328
مصطلحات موضوعية: Absorbance, chemistry.chemical_compound, Aqueous solution, chemistry, Anthocyanin, Botany, Analytical chemistry, Color data, Orange (colour), Chromaticity, Food Science, Hue
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::e3242dbdd688461462cef50517cc20b8
https://doi.org/10.1111/j .1365-2621.1974.tb02886.x -
4
المؤلفون: L. M. Massey, Chang Yong Lee, J. P. Buren
المصدر: Journal of Food Science. 47:1545-1548
مصطلحات موضوعية: Vitamin, Canned beans, medicine.medical_treatment, Carotene, Snap, food and beverages, Raw material, Ascorbic acid, chemistry.chemical_compound, chemistry, Dry weight, medicine, Food science, Processing plants, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::d63e0f717ba33012773e9970c9a37411
https://doi.org/10.1111/j .1365-2621.1982.tb04979.x -
5
المؤلفون: W. P. Kean, J. P. Buren, M. Wilkison
المصدر: Journal of Texture Studies. 19:15-25
مصطلحات موضوعية: chemistry.chemical_compound, food.ingredient, food, chemistry, Pectin, Snap, Urea, food and beverages, Pharmaceutical Science, Chelation, Food science, Previously treated, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::100a4f59219b63569411239b2701e1f7
https://doi.org/10.1111/j .1745-4603.1988.tb00921.x -
6
المؤلفون: J. P. Buren, J. C. Moyer, W. B. Robinson
المصدر: Journal of Food Science. 27:291-294
مصطلحات موضوعية: chemistry.chemical_classification, food.ingredient, Chromatography, Pectin, Ph optimum, Chemistry, Sodium, Snap, chemistry.chemical_element, Calcium, food, Enzyme, Point of delivery, Biochemistry, Frozen storage, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::81e7cde3c915b569884d1a4198996294
https://doi.org/10.1111/j .1365-2621.1962.tb00095.x -
7
المؤلفون: W. B. Robinson, D. F. Splittstoesser, J. F. Spaid, Z. I. Kertesz, L. M. Massey, J. P. Buren
المصدر: Journal of Food Science. 30:759-765
مصطلحات موضوعية: Extended storage, Threshold dose, Chemistry, Radiochemistry, Food spoilage, High doses, Irradiation, Food science, O2 consumption, Radiation, Softening, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::64cf2d4d3c4fe183752ce6ebdcf66408
https://doi.org/10.1111/j .1365-2621.1965.tb01837.x -
8
المؤلفون: J. P. Buren, H. Neukom, G. Senn
المصدر: Journal of Food Science. 31:964-970
مصطلحات موضوعية: chemistry.chemical_compound, chemistry, Proanthocyanidin, Diazomethane, Polyphenol, Flavan, Cyanidin, Ethyl acetate, Organic chemistry, Catechin, Pelargonidin, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::10fd03bcb7175a8e6570d3a90ec85881
https://doi.org/10.1111/j .1365-2621.1966.tb03277.x -
9
المؤلفون: R. O. Way, J. P. Buren
المصدر: Journal of Food Science. 43:1235-1237
مصطلحات موضوعية: chemistry.chemical_classification, food.ingredient, food, Chromatography, Haze, chemistry, Pectin, Tannin, Gum arabic, Salt (chemistry), Incubation, Gelatin, Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::4b2500ac5e2ea23d02a5c3e2249b1a0a
https://doi.org/10.1111/j .1365-2621.1978.tb15276.x -
10
المؤلفون: N. H. Peck, J. P. Buren
المصدر: Journal of Food Science. 47:311-313
مصطلحات موضوعية: Horticulture, Human fertilization, Point of delivery, Dry weight, Agronomy, Pectin degradation, Chemistry, Soluble solids, Texture (crystalline), Food Science
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::7b4893255d8fcf55130e795fdaf5d2cc
https://doi.org/10.1111/j .1365-2621.1982.tb11086.x