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1
المؤلفون: H. N. Daoud, Bor S. Luh
المصدر: Journal of Food Science. 36:1039-1043
مصطلحات موضوعية: chemistry.chemical_classification, food.ingredient, Chromatography, Pectin, Chemistry, Pulp (paper), food and beverages, Titratable acid, engineering.material, Viscosity, food, Enzyme, engineering, Food science, Pectinase, Critical condition, Food Science, Holding time
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::7784159cfdb9e5aa694744f7e9bf6064Test
https://doi.org/10.1111/j.1365-2621.1971.tb03341.xTest -
2
المؤلفون: Bor S. Luh, Yuan K. Liu
المصدر: Journal of Food Science. 45:601-604
مصطلحات موضوعية: Chromatography, biology, Pentamer, Dimer, Trimer, Random hexamer, biology.organism_classification, chemistry.chemical_compound, Hydrolysis, chemistry, Pectic acid, Organic chemistry, Rhizopus arrhizus, Pectinase, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::5e9d18a094f0ac4dbfa81c3de512b539Test
https://doi.org/10.1111/j.1365-2621.1980.tb04110.xTest -
3
المؤلفون: Bor S. Luh, E. Y. Park
المصدر: Journal of Food Science. 50:678-684
مصطلحات موضوعية: Gel electrophoresis, Chromatography, Actinidia chinensis, biology, Catechin, Fractionation, Ascorbic acid, biology.organism_classification, Polyphenol oxidase, chemistry.chemical_compound, chemistry, Polyphenol, Browning, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::1cd6bd8d42142227b52238732db26a4eTest
https://doi.org/10.1111/j.1365-2621.1985.tb13771.xTest -
4
المؤلفون: Bor S. Luh, A. Karbassi
المصدر: Journal of Food Science. 44:1156-1161
مصطلحات موضوعية: chemistry.chemical_classification, food.ingredient, Chromatography, Pectin, biology, Chemistry, Thermophile, Bacillus, biology.organism_classification, chemistry.chemical_compound, Enzyme, food, Biochemistry, Pectic acid, Pectate lyase, Softening, Ammonium sulfate precipitation, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::06998c780435990ff30c0ebde8966efaTest
https://doi.org/10.1111/j.1365-2621.1979.tb03471.xTest -
5
المؤلفون: Yuan K. Liu, Bor S. Luh
المصدر: Journal of Food Science. 43:721-726
مصطلحات موضوعية: food.ingredient, Chromatography, biology, Pectin, Chemistry, Depolymerization, biology.organism_classification, Thin-layer chromatography, Pectinesterase, chemistry.chemical_compound, food, Pectic acid, Sephadex, Rhizopus arrhizus, Pectinase, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::74b578b461a16479d8d0e07831623a8fTest
https://doi.org/10.1111/j.1365-2621.1978.tb02402.xTest -
6
المؤلفون: Z. Wang, Bor S. Luh
المصدر: Journal of Food Science. 48:1412-1417
مصطلحات موضوعية: Chromatography, biology, Isoelectric focusing, Sodium, chemistry.chemical_element, Fractionation, Phosphate, biology.organism_classification, Sepharose, chemistry.chemical_compound, chemistry, biology.protein, Asparagus, Ammonium, Food Science, Peroxidase
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::5c04e5a0f339a9f5942d9d1bd0de4772Test
https://doi.org/10.1111/j.1365-2621.1983.tb03504.xTest -
7
المؤلفون: Bor S. Luh, Sherman Leonard, George Saravacos
المصدر: Journal of Food Science. 23:329-337
مصطلحات موضوعية: chemistry.chemical_classification, Chromatography, chemistry, Ion chromatography, Food Science, Amino acid
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::731daeccfb95e0fb4ed5b7085c9183e1Test
https://doi.org/10.1111/j.1365-2621.1958.tb17577.xTest -
8
المؤلفون: A. S. El-Sayed, Bor S. Luh
المصدر: Journal of Food Science. 30:1016-1020
مصطلحات موضوعية: Chromatography, Ethyl acetate, food and beverages, Catechin, Acetic acid, chemistry.chemical_compound, Rutin, chemistry, Glucoside, Chlorogenic acid, Polyphenol, Organic chemistry, Quercetin, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::a9e7b546b36cf05a2fa3b1fa04ef8fdbTest
https://doi.org/10.1111/j.1365-2621.1965.tb01879.xTest -
9
المؤلفون: Rodney M. Smith, Bor S. Luh
المصدر: Journal of Food Science. 30:995-1005
مصطلحات موضوعية: Peonidin, Chromatography, biology, Hybrid grape, biology.organism_classification, Malvidin, chemistry.chemical_compound, Paper chromatography, Pigment, chemistry, Petunidin, Anthocyanin, visual_art, visual_art.visual_art_medium, Delphinidin, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::09eae240cc6977ea8d27ef302fa9b641Test
https://doi.org/10.1111/j.1365-2621.1965.tb01876.xTest -
10Effect of Chlorophenoxyacetic Acid Growth-Regulator Sprays on Residues in Canned Apricots and Grapes
المؤلفون: Bor S. Luh, Y. N. Lee
المصدر: Journal of Food Science. 33:104-108
مصطلحات موضوعية: Chromatography, Chemistry, Diazomethane, fungi, food and beverages, chemistry.chemical_element, Silicone grease, Phenoxyacetic acid, Standard curve, Electron capture detector, Residue (chemistry), chemistry.chemical_compound, Acid growth, Chlorine, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::f2fbd3cbab8e33871831e97bc2522888Test
https://doi.org/10.1111/j.1365-2621.1968.tb00894.xTest