Browsing by Subject Physicochemical Phenomena

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PreviewIssue DateTitleAuthor(s)AdvisorType
2011The Effect Of Yeast Extract Addition On Quality Of Fermented Sausages At Low Nacl Content.Campagnol, Paulo Cezar Bastianello; dos Santos, Bibiana Alves; Wagner, Roger; Terra, Nelcindo Nascimento; Pollonio, Marise Aparecida Rodrigues-Artigo de periódico
2008A New Generation Of More Ph Stable Reversed Phases Prepared By Silanization Of Zirconized Silica.Silva, César R; Airoldi, Claudio; Collins, Kenneth E; Collins, Carol H-Artigo de periódico
2011Application Of Lysine, Taurine, Disodium Inosinate And Disodium Guanylate In Fermented Cooked Sausages With 50% Replacement Of Nacl By Kcl.Campagnol, Paulo Cezar Bastianello; dos Santos, Bibiana Alves; Morgano, Marcelo Antonio; Terra, Nelcindo Nascimento; Pollonio, Marise Aparecida Rodrigues-Artigo de periódico
2005Physico-chemical Characterization Of Benzocaine-beta-cyclodextrin Inclusion Complexes.Pinto, Luciana M A; Fraceto, Leonardo Fernandes; Santana, Maria Helena A; Pertinhez, Thelma A; Junior, Sérgio Oyama; de Paula, Eneida-Artigo de periódico
2011Prediction Of The Physicochemical Properties Of Gasoline By Comprehensive Two-dimensional Gas Chromatography And Multivariate Data Processing.de Godoy, Luiz Antonio Fonseca; Pedroso, Marcio Pozzobon; Ferreira, Ernesto Correa; Augusto, Fabio; Poppi, Ronei Jesus-Artigo de periódico
2004Flow Microcalorimetric Studies Of Phenol And Its Chlorinated Derivatives And A Theoretical Evaluation Of Their Possible Inhibition Mode On Chromobacterium Violaceum Respiration.Basheer, Muftah M; Volpe, Pedro L O; Airoldi, Claudio-Artigo de periódico
2001Polycyclic Aromatic Hydrocarbons: A Qspr Study. Quantitative Structure-property Relationships.Ferreira, M M-Artigo de periódico
2011Physico-chemical And Sensory Properties Of Reduced-fat Mortadella Prepared With Blends Of Calcium, Magnesium And Potassium Chloride As Partial Substitutes For Sodium Chloride.Horita, C N; Morgano, M A; Celeghini, R M S; Pollonio, M A R-Artigo de periódico
2002High-performance Liquid Chromatographic Stationary Phases Based On Poly(methyloctylsiloxane) Immobilized On Silica. I. Physical And Chemical Characterizations.Tonhi, Edivan; Bachmann, Stefan; Albert, Klaus; Jardim, Isabel C S F; Collins, Kenneth E; Collins, Carol H-Artigo de periódico
2002Poly(alkylmethylsiloxanes) Thermally Immobilized On Silica As Stationary Phases For High-performance Liquid Chromatography.Bottoli, Carla B G; Chaudhry, Zahra F; Fonseca, Dania A; Collins, Kenneth E; Collins, Carol H-Artigo de periódico
2002High-performance Liquid Chromatographic Stationary Phases Based On Poly(methyloctylsiloxane) Immobilized On Silica. Ii. Chromatographic Evaluation.Tonhi, Edivan; Collins, Kenneth E; Collins, Carol H-Artigo de periódico
2002Botanical Origin And Chemical Composition Of Brazilian Propolis.Park, Yong K; Alencar, Severino M; Aguiar, Claudio L-Artigo de periódico
2005[cereal Bars With Soy Protein And Wheat Germ, Physicochemical Characteristics And Texture During The Storage].Castro Freitas, Daniela D G-Artigo de periódico
2003The Monomeric Formulation Optimization Of Dental Composite: Mechanical And Kinetic Studies.López Palacio, Raúl Ernesto; de Carvalho Zavaglia, Cecília Amélia-Artigo de periódico
2006Liposomal Formulations Of Prilocaine, Lidocaine And Mepivacaine Prolong Analgesic Duration.Cereda, Cíntia Maria Saia; Brunetto, Giovana Bruschini; de Araújo, Daniele Ribeiro; de Paula, Eneida-Artigo de periódico
2007Evaluation Of White Water Reuse In The Bleaching Process For Reducing Fresh Water Consumption.Andrade, A A; Glória, P M; d'Angelo, J V H; Perissotto, D O; Lima, R A-Artigo de periódico
2007High-performance Liquid Chromatographic Separation Of Rolipram, Bupivacaine And Omeprazole Using A Tartardiamide-based Stationary Phase Influence Of Flow Rate And Temperature On The Enantioseparation.da Silva Junior, Ivanildo José; Sartor, João Paulo; Rosa, Paulo César Pires; de Veredas, Vinícius; Barreto Júnior, Amaro Gomes; Santana, Cesar Costapinto-Artigo de periódico
2014Monosodium Glutamate, Disodium Inosinate, Disodium Guanylate, Lysine And Taurine Improve The Sensory Quality Of Fermented Cooked Sausages With 50% And 75% Replacement Of Nacl With Kcl.dos Santos, Bibiana Alves; Campagnol, Paulo Cezar Bastianello; Morgano, Marcelo Antônio; Pollonio, Marise Aparecida Rodrigues-Artigo de periódico
2006[high Protein And Vitamin Cereal Bars: Enzymatic And Vitamins C And E Stability During Storage].Freitas, Daniela G C; Moretti, Roberto H-Artigo de periódico
1994[hydrogenated Products In Brazil: Trans Isomers, Physico-chemical Characteristics And Fatty Acid Composition].Block, J M; Barrera-Arellano, D-Artigo de periódico