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Food Chemistry, ISSN 0308-8146, 05/2013, Volume 138, Issue 1, pp. 1 - 8
This work studies the effect of packing cracked seasoned olives with NaCl, KCl, and CaCl2 mixture brines on their mineral nutrients and sensory attributes,... 
Acidity
Journal Article
Food Chemistry, ISSN 0308-8146, 05/2013, Volume 138, Issue 1, pp. 539 - 546
Burdock fructooligosaccharide (BFO) is a natural elicitor from Arcitum lappa. The effects of BFO in controlling postharvest disease in grape, apple, banana,... 
Acidity
Journal Article
Angewandte Chemie International Edition, ISSN 1433-7851, 09/2010, Volume 49, Issue 38, pp. 6885 - 6888
Journal Article
Philosophical Transactions of the Royal Society of London, Series B: Biological Sciences, ISSN 0962-8436, 05/2012, Volume 367, Issue 1593, pp. 1226 - 1234
Denitrifying prokaryotes use NOx as terminal electron acceptors in response to oxygen depletion. The process emits a mixture of NO, N2O and N2, depending on... 
Acidity
Journal Article
Bioorganic and Medicinal Chemistry Letters, ISSN 0960-894X, 12/2012, Volume 22, Issue 24, pp. 7711 - 7714
To clarify the essential structures of an opioid [kappa] receptor selective agonist, nalfurafine, for binding to the [kappa] receptor, we designed and... 
Acidity
Journal Article
European Food Research and Technology, ISSN 1438-2377, 12/2013, Volume 237, Issue 6, pp. 843 - 850
The work presents the essence of the secondary fermentation occurring in the course of grape wines production-malolactic fermentation (MLF). The selection of... 
Acidity
Journal Article
European Food Research and Technology, ISSN 1438-2377, 11/2013, Volume 237, Issue 5, pp. 711 - 719
In order to modify the sharp sour and astringent mouthfeel of fresh consumption, an alcoholic beverage was developed for the first time from the fruit of... 
Acidity
Journal Article
Green Chemistry, ISSN 1463-9262, 2007, Volume 9, Issue 1, pp. 26 - 29
The oxybromination of phenols and anilines was achieved in the benign H2O/scCO2 biphasic system using NaBr-H2O2 as the bromine source without the need for... 
Acidity
Journal Article
Food Science and Technology/Lebensmittel-Wissenschaft und Technologie, ISSN 0023-6438, 04/2013, Volume 51, Issue 1, pp. 233 - 241
The effects of formulation and storage time on the physicochemical and rheological properties of a stirred yogurt, with the inclusion of a Mexican caramel jam... 
Acidity
Journal Article
International Immunopharmacology, ISSN 1567-5769, 06/2013, Volume 16, Issue 2, pp. 296 - 305
Some phytochemicals demonstrate gastroprotective effects by inhibiting gastric acid secretion or through antioxidant action. One of these antioxidant... 
Acidity
Journal Article
European Food Research and Technology, ISSN 1438-2377, 09/2013, Volume 237, Issue 3, pp. 419 - 428
Due to the attack of cacao (Theobroma cacao L.) plants by the fungus Moniliophthora perniciosa which caused witches' broom disease in the state of Bahia,... 
Acidity
Journal Article
Journal of Plant Growth Regulation, ISSN 0721-7595, 12/2013, Volume 32, Issue 4, pp. 909 - 921
Soybean is a major leguminous plant that has the ability to establish a symbiotic association with the N-fixing bacteria, Bradyrhizobium japonicum. Soils are... 
Acidity
Journal Article
European Food Research and Technology, ISSN 1438-2377, 04/2013, Volume 236, Issue 4, pp. 607 - 627
The preparation of a cup of coffee may vary between countries, cultures and individuals. Here, an analysis of nine different extraction methods is presented... 
Acidity
Journal Article
Journal of Food Protection, ISSN 0362-028X, 04/2012, Volume 75, Issue 4, pp. 717 - 717
Patulin, a mycotoxin produced by several genera of fungi, including Byssochlamys, Aspergillus, and Penicillium, has been an important concern in apple cider... 
Acidity
Journal Article
Transactions of the ASABE, ISSN 2151-0032, 01/2013, Volume 56, Issue 3, pp. 1017 - 1024
The conservation of oil is a very complex operation because, to maintain the quality level over time, it is necessary to take precautions to avoid increased... 
Acidity
Journal Article
Australian Journal of Grape and Wine Research, ISSN 1322-7130, 10/2013, Volume 19, Issue 3, pp. 349 - 357
Background and Aims We examined whether a sensory difference between fresh and frozen berries could be detected using B erry S ensory A ssessment ( BSA ). If... 
Acidity
Journal Article
Journal of Dentistry, ISSN 0300-5712, 03/2012, Volume 40, Issue 3, pp. 222 - 228
Objectives: A low pH environment is created by cariogenic bacteria. This study was aimed to measure pH of carious lesions intraorally using a micro-pH sensor,... 
Acidity
Journal Article
Journal of Dentistry, ISSN 0300-5712, 12/2011, Volume 39, Issue 12, pp. 811 - 816
Objective: The association of acidic foods and drinks to the development of erosive tooth wear was investigated in a single cohort of adults aged 18-30 years.... 
Acidity
Journal Article
by Min, JH and Kwon, HK and Kim, BI
Journal of Dentistry, ISSN 0300-5712, 09/2011, Volume 39, Issue 9, pp. 629 - 635
This study examined the dental erosion and demineralization potential of a sports drink containing nano-sized hydroxyapatite (nano-HA) as an additive. Methods:... 
Acidity
Journal Article
Thermochimica Acta, ISSN 0040-6031, 05/2011, Volume 518, Issue 1-2, pp. 47 - 52
The hydrothermal stability and the acidity of mesoporous MCM-41 materials are strongly related with their aluminium content. In this work, the influence of the... 
Acidity
Journal Article
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