نتایج جستجو برای: raisin

تعداد نتایج: 323  

Journal: :Journal of chromatographic science 2000
T Cserháti E Forgács M Candeias L Vilas-Boas R Bronze I Spranger

The soluble color pigments of raisin are separated by reversed-phase thin-layer chromatography (TLC), and the capacity of TLC-Fourier transform infrared (FTIR) with both on-line and off-line coupling is assessed for the identification of the main fraction. TLC has also been used as a pilot technique for the development of a gradient elution method for the separation of pigments by high-performa...

بقال‌زاده کوچه‌باغی1, آزیتا, زارع نهندی, فریبرز, پوردربانی, راضیه,

In order to improve the quantity and quality of raisins made from Sultani seedless grapes using plant growth regulators, an experiment was conducted in a randomized complete block design in a commercial vineyard near Bonab city (West Azarbaijan Province, Iran). For this purpose, spraying was carried out at fruit set stage using a combination of CPPU and GA3. Then the produced fruits were turned...

Journal: :Proceedings of the National Academy of Sciences of the United States of America 1994
T Asakura J A Mattiello K Obata K Asakura M P Reilly N Tomassini E Schwartz K Ohene-Frempong

A previously uncharacterized type of sickled cell was found in venous blood of patients with sickle cell disease when blood was collected without exposure to air and fixed immediately with 1% glutaraldehyde solution equilibrated with 5% oxygen. These cells were either elongated, resembling irreversibly sickled cells (ISCs), or nonelongated, with a raisin-like shape. Both types assumed a normal ...

Journal: :Brain and cognition 2002
Claudio Cantalupo Jeannette P Ward Donald R Franceschetti

Eight bushbabies were subjected to an extensive series of hand preference trials in which they were required to reach for a raisin from a rotating platform approaching from the right- or left-hand side of their visual field. Three principal types of behavior were observed. Several individuals known to be stable in hand preference continued to show a strong preference for a single hand. Another ...

2015
Jean-Yu Hwang Yung-Shin Shyu

The present study evaluates the effects of syrup concentrations of natural raisin microflora culture on the characteristics of sourdough and sourdough bread. The original total titratable acidity (TTA) of the starter solutions were between 10.30 and 10.45 mL, after 96 hours of incubation, the TTA of the starter solution increased to 11.30-11.85 mL. The greatest pH decrease and TTA increase occu...

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