Combined effects of pre-hardening and fall fertilization on nitrogen translocation and storage in Quercus variabilis seedlings

2014 ◽  
Vol 133 (6) ◽  
pp. 983-992 ◽  
Author(s):  
Guolei Li ◽  
Yan Zhu ◽  
Yong Liu ◽  
Jiaxi Wang ◽  
Jiajia Liu ◽  
...  
Keyword(s):  
Combined Effects ◽  
Quercus Variabilis ◽  
Nitrogen Translocation ◽  
And Storage

scholarly journals Combined Effects of Electron-Beam Irradiation and Storage Time on the Chemical and Antioxidant Parameters of Wild Macrolepiota procera Dried Samples

2013 ◽  
Vol 7 (6) ◽  
pp. 1606-1617 ◽  
Author(s):  
Ângela Fernandes ◽  
João C. M. Barreira ◽  
Amilcar L. Antonio ◽  
M. Beatriz P. P. Oliveira ◽  
Anabela Martins ◽  
...  
Keyword(s):  
Electron Beam ◽  
Storage Time ◽  
Electron Beam Irradiation ◽  
Combined Effects ◽  
Beam Irradiation ◽  
Antioxidant Parameters ◽  
And Storage ◽  
Macrolepiota Procera

scholarly journals Combined effects of irradiation and storage time on the nutritional and chemical parameters of dried Agaricus bisporus Portobello mushroom flour

2021 ◽  
Author(s):  
Rossana V. C. Cardoso ◽  
Marcio Carocho ◽  
Ângela Fernandes ◽  
João C. M. Barreira ◽  
Sandra Cabo Verde ◽  
...  
Keyword(s):  
Agaricus Bisporus ◽  
Storage Time ◽  
Combined Effects ◽  
Chemical Parameters ◽  
And Storage

scholarly journals Combined Effects of Culture Conditions and Storage Time on Acidification and Viscosity of Stirred Yogurt

1999 ◽  
Vol 82 (4) ◽  
pp. 673-681 ◽  
Author(s):  
C. Beal ◽  
J. Skokanova ◽  
E. Latrille ◽  
N. Martin ◽  
G. Corrieu
Keyword(s):  
Storage Time ◽  
Culture Conditions ◽  
Combined Effects ◽  
And Storage

Combined Effects of Antioxidants and Temperature on Survival of Saccharomyces cerevisiae

1983 ◽  
Vol 46 (1) ◽  
pp. 29-33 ◽  
Author(s):  
V. L. EUBANKS ◽  
L. R. BEUCHAT
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Protective Effect ◽  
Propyl Gallate ◽  
Heat Inactivation ◽  
Butylated Hydroxyanisole ◽  
Combined Effects ◽  
Tertiary Butylhydroquinone ◽  
Survival And Growth ◽  
Processing And Storage ◽  
And Storage

The effects of butylated hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ) and propyl gallate on survival and growth of Saccharomyces cerevisiae upon exposure to elevated and reduced temperatures were determined. The rate of death of cells heated at 50°C was enhanced by as little as 50 ppm of BHA, 100 ppm of TBHQ and 500 ppm of propyl gallate. Sucrose afforded a protective effect against heat inactivation, but this effect was reduced substantially by 100 ppm of BHA, 200 ppm of TBRQ and 750 ppm of propyl gallate. At 4°C, antioxidants either significantly retarded or prohibited the rate of growth and, at −18°C, antioxidants enhanced the rate of death of S. cerevisiae. It is suggested that antioxidants may play a more extensive role as antimycotic agents during processing and storage of foods than previously recognized.

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