F. M. CLYDESDALE: search on Z-Library

The world's largest scientific articles store. 70,000,000+ articles for free.

Don't use scam websites

51

Optical properties of oil-in-water emulsions containing titanium dioxide particles

Withida Chantrapornchai, Fergus M Clydesdale, D.Julian McClements

Journal:

Colloids and Surfaces A: Physicochemical and Engineering Aspects

Year:

2000

Language:

english

File:

PDF, 264 KB

english, 2000

52

Ultraviolet A Radiation Suppresses an Established Immune Response: Implications for Sunscreen Design

Nghiem, Dat X., Kazimi, Nasser, Clydesdale, Gavin, Ananthaswamy, Honnavara N., Kripke, Margaret L., Ullrich, Stephen E.

Journal:

The Journal of Investigative Dermatology

Year:

2001

Language:

english

File:

PDF, 251 KB

english, 2001

53

Migration of Langerhans cells and gammadelta+ dendritic cells from UV-B-irradiated sheep skin

Dandie, Geoffrey W, Clydesdale, Gavin J, Radcliff, Fiona J, Muller, H Konrad

Journal:

Immunology & Cell Biology

Year:

2001

Language:

english

File:

PDF, 806 KB

english, 2001

54

Business immigrants and the entrepreneurial nexus

Greg Clydesdale

Journal:

Journal of International Entrepreneurship

Year:

2008

Language:

english

File:

PDF, 243 KB

english, 2008

55

Economic Decline and the Failure of Chinese Entrepreneurs

Greg Clydesdale

Journal:

The Quarterly Journal of Austrian Economics

Year:

2007

Language:

english

File:

PDF, 118 KB

english, 2007

56

Colorimetry of Foods. 1. Correlation of Raw, Transformed and Reduced Data with Visual Rankings for Spinach Puree

F. M. CLYDESDALE, F. J. FRANCIS

Journal:

Journal of Food Science

Year:

1969

Language:

english

File:

PDF, 535 KB

english, 1969

57

COLORIMETRY OF FOODS. 3. Carrot Puree

I-LO HUANG, F. J. FRANCIS, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1970

Language:

english

File:

PDF, 375 KB

english, 1970

58

ORGANIC ACID PROFILES OF THERMALLY PROCESSED, STORED SPINACH PUREE

Y. D. LIN, F. M. CLYDESDALE, F. J. FRANCIS

Journal:

Journal of Food Science

Year:

1971

Language:

english

File:

PDF, 379 KB

english, 1971

59

A SIMPLIFIED METHOD FOR THE ANALYSIS OF GLUTAMINE

Y. D. LIN, F. M. CLYDESDALE, F. J. FRANCIS

Journal:

Journal of Food Science

Year:

1972

Language:

english

File:

PDF, 223 KB

english, 1972

60

FORMATION OF 2-PYRROLIDONE-5-CARBOXYLIC ACID FROM GLUTAMINE DURING PROCESSING AND STORAGE OF SPINACH PUREE

F. M. CLYDESDALE, Y. D. LIN, F. J. FRANCIS

Journal:

Journal of Food Science

Year:

1972

Language:

english

File:

PDF, 375 KB

english, 1972

61

DEVELOPMENT OF NEW TRANSMISSION COLOR SCALES FOR DARK COLORED BEVERAGES

B.A. EAGERMAN, F.M. CLYDESDALE, F. J. FRANCIS

Journal:

Journal of Food Science

Year:

1973

Language:

english

File:

PDF, 363 KB

english, 1973

62

ISOLATION AND IDENTIFICATION OF SOME FLUORESCENT PHENOLIC COMPOUNDS IN CRANBERRIES

N. T. CHU, F. M. CLYDESDALE, F. J. FRANCIS

Journal:

Journal of Food Science

Year:

1973

Language:

english

File:

PDF, 569 KB

english, 1973

63

COMPARISON OF COLOR SCALES FOR DARK COLORED BEVERAGES

B.A. EAGERMAN, F.M. CLYDESDALE, F. J. FRANCIS

Journal:

Journal of Food Science

Year:

1973

Language:

english

File:

PDF, 570 KB

english, 1973

64

GLUTAMINE AS A PREDICTIVE MEASUREMENT IN THE QUALITY ASSESSMENT OF PROCESSED CARROT PUREE

T. C. BIBEAU, F. M. CLYDESDALE, F. M. SAWYER

Journal:

Journal of Food Science

Year:

1974

Language:

english

File:

PDF, 385 KB

english, 1974

65

USE OF EXPANDED COLOR SCALES TO PREDICT CHEMICAL AND VISUAL CHANGES IN SOLUTIONS

L. E. JOHNSON, F. M. CLYDESDALE, F. J. FRANCIS

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 475 KB

english, 1976

66

REACTIONS BETWEEN AMINO ACIDS AND ORGANIC ACIDS: REACTION OF TRYPTOPHAN AND ALPHA-KETOGLUTARIC ACID

N. T. CHU, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 483 KB

english, 1976

67

REACTIONS BETWEEN AMINO ACIDS AND ORGANIC ACIDS: REACTION OF TRYPTOPHAN AND PYRUVIC ACID

N. T. CHU, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 509 KB

english, 1976

68

COLORIMETRY OF DRY BREAKFAST-TYPE CEREALS

M. G. DRIVER, F. J. FRANCIS, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1976

Language:

english

File:

PDF, 437 KB

english, 1976

69

DETERMINATION OF FRESH MEAT COLOR BY OBJECTIVE METHODS

B. A. EAGERMAN, F. M. CLYDESDALE, F. J. FRANCIS

Journal:

Journal of Food Science

Year:

1977

Language:

english

File:

PDF, 472 KB

english, 1977

70

A RAPID REFLECTANCE PROCEDURE FOR FOLLOWING MYOGLOBIN OXIDATIVE OR REDUCTIVE CHANGES IN INTACT BEEF MUSCLE

B. A. EAGERMAN, F. M. CLYDESDALE, F. J. FRANCIS

Journal:

Journal of Food Science

Year:

1978

Language:

english

File:

PDF, 253 KB

english, 1978

71

ANALYSIS OF TRYPTOPHAN UTILIZING ITS REACTION WITH ALPHA-KETOGLUTARIC ACID

N. E. ANDERSON, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1978

Language:

english

File:

PDF, 568 KB

english, 1978

72

CONCORD GRAPE PIGMENTS AS COLORANTS FOR BEVERAGES AND GELATIN DESSERTS

F. M. CLYDESDALE, J. H. MAIN, F. J. FRANCIS, R. A. DAMON JR.

Journal:

Journal of Food Science

Year:

1978

Language:

english

File:

PDF, 802 KB

english, 1978

73

SPRAY DRYING ANTHOCYANIN CONCENTRATES FOR USE AS FOOD COLORANTS

J. H. MAIN, F. M. CLYDESDALE, F. J. FRANCIS

Journal:

Journal of Food Science

Year:

1978

Language:

english

File:

PDF, 311 KB

english, 1978

74

HIGH-PRESSURE LIQUID CHROMATOGRAPHY OF CRANBERRY ANTHOCYAN

A. L. CAMIRE, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1979

Language:

english

File:

PDF, 230 KB

english, 1979

75

CHEMICAL CHANGES OF IRON IN FOOD AND DRYING PROCESSES

KEN LEE, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1980

Language:

english

File:

PDF, 670 KB

english, 1980

76

EFFECT OF BAKING ON THE FORMS OF IRON IN IRON-ENRICHED FLOUR

KEN LEE, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1980

Language:

english

File:

PDF, 604 KB

english, 1980

77

SOLVENT EXTRACTION OF ANTHOCYANINS FROM WINE POMACE

R. P. METIVIER, F. J. FRANCIS, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1980

Language:

english

File:

PDF, 212 KB

english, 1980

78

EFFECTS OF PROCESSING ON THE DIETARY FIBER CONTENT OF WHEAT BRAN, PUREED GREEN BEANS, AND CARROTS

N. E. ANDERSON, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1980

Language:

english

File:

PDF, 711 KB

english, 1980

79

Effect of Redox Potential on Iron Valence in Model Systems and Foods

S. J. NOJEIM, F. M. CLYDESDALE, O. T. ZAJICEK

Journal:

Journal of Food Science

Year:

1981

Language:

english

File:

PDF, 528 KB

english, 1981

80

Effect of pH and Heat Treatment on the Binding of Calcium, Magnesium, Zinc, and Iron to Wheat Bran and Fractions of Dietary Fiber

A. L. CAMIRE, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1981

Language:

english

File:

PDF, 533 KB

english, 1981

81

Effect of pH and Ascorbic Acid on Iron Valence in Model Systems and in Foods

S. J. NOJEIM, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1981

Language:

english

File:

PDF, 880 KB

english, 1981

82

Interactions of Soluble Iron with Wheat Bran

A. L. CAMIRE, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1982

Language:

english

File:

PDF, 253 KB

english, 1982

83

Effect of Iron Sources and Ascorbic Acid on the Chemical Profile of Iron in a Soy Protein Isolate

S. W. RIZK, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1983

Language:

english

File:

PDF, 760 KB

english, 1983

84

The Behavior and Stability of Iron-Ascorbate Complexes in Solution

J. E. GORMAN, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1983

Language:

english

File:

PDF, 684 KB

english, 1983

85

Effect of pH and Heat on the Binding of Iron, Calcium, Magnesium, and Zinc and the Loss of Phytic Acid in Soy Flour

F. M. CLYDESDALE, A. L. CAMIRE

Journal:

Journal of Food Science

Year:

1983

Language:

english

File:

PDF, 576 KB

english, 1983

86

Binding of Iron by Cellulose, Lignin, Sodium Phytate and Beta-Glucan, Alone and in Combination, Under Simulated Gastrointestinal pH Conditions

S. R. PLATT, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1984

Language:

english

File:

PDF, 688 KB

english, 1984

87

Thermodynamic and Kinetic Stability Constants of Selected Carboxylic Acids and Iron

J. E. GORMAN, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1984

Language:

english

File:

PDF, 495 KB

english, 1984

88

Effect of Extended Cook Times on Certain Physical and Chemical Characteristics of Beef Prepared in a Waterbath

M. DINARDO, E. M. BUCK, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1984

Language:

english

File:

PDF, 700 KB

english, 1984

89

Binding of Iron by Lignin in the Presence of Various Concentrations of Calcium, Magnesium, and Zinc

S. R. PLATT, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1985

Language:

english

File:

PDF, 657 KB

english, 1985

90

Effect of Acid Pretreatment on the Stability of Ascorbic Acid Complexes with Various Iron Sources in a Wheat Flake Cereal

F.M. CLYDESDALE, D.B. NADEAU

Journal:

Journal of Food Science

Year:

1985

Language:

english

File:

PDF, 817 KB

english, 1985

91

Effects of Baking and Boiling on the Ability of Selected Organic Acids to Solubilize Iron from a Corn-Soy-Milk Food Blend Fortified with Exogenous Iron Sources

S. W. RIZK, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1985

Language:

english

File:

PDF, 595 KB

english, 1985

92

Effect of Organic Acids in the in vitro Solubilization of Iron from a Soy-extended Meat Patty

S. W. RIZK, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1985

Language:

english

File:

PDF, 746 KB

english, 1985

93

Protective Effect of Milk on Mineral Precipitation by Na Phytate

S.R. PLATT, D.B. NADEAU, S.R. GIFFORD, F.M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1987

Language:

english

File:

PDF, 206 KB

english, 1987

94

Characterization of Solution Properties of Four Iron Sources in Model Systems by Solubility Studies and IR/VIS Reflectance Spectrophotometry

L. S. EYERMAN, F. M. CLYDESDALE, R. HUGUENIN, O. T. ZAJICEK

Journal:

Journal of Food Science

Year:

1987

Language:

english

File:

PDF, 645 KB

english, 1987

95

Mineral Binding Characteristics of Lignin, Guar Gum, Cellulose, Pectin and Neutral Detergent Fiber under Simulated Duodenal pH Conditions

STEPHEN R. PLAlT, FERGUS M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1987

Language:

english

File:

PDF, 733 KB

english, 1987

96

Effect of Enzymatic Digestion, pH and Molecular Weight on the Iron Solubilizing Properties of Chicken Muscle

M.L. POUTZ, F.M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1988

Language:

english

File:

PDF, 721 KB

english, 1988

97

Psychophysical Relationships Between Perceived Sweetness and Color in Lemon- and Lime-Flavored Drinks

H.A. ROTH, L.J. RADLE, S.R. GIFFORD, F.M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1988

Language:

english

File:

PDF, 544 KB

english, 1988

98

Interactions Among Calcium, Zinc and Phytate with Three Protein Sources

SANDRA R. GIFFORD, FERGUS M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1990

Language:

english

File:

PDF, 746 KB

english, 1990

99

Effect of Zn Concentration, Ca Source, Percent Milkfat and Homogenization on Ca, Fe and Zn Solubility in Wheat Cereal Systems under Simulated Gastrointestinal pH

D. B. NADEAU, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1991

Language:

english

File:

PDF, 643 KB

english, 1991

100

Dietary Fiber Binding of Bile Acid through Mineral Supplementation

T. PANDOLF, F. M. CLYDESDALE

Journal:

Journal of Food Science

Year:

1992

Language:

english

File:

PDF, 567 KB

english, 1992