Influence of Low Temperature Treatments on the Germination of Seeds of Sweet Clover and Smooth Vetch 1

1939 ◽  
Vol 31 (8) ◽  
pp. 687-694 ◽  
Author(s):  
L. E. Dunn
Keyword(s):  
Low Temperature ◽  
Sweet Clover ◽  
Low Temperature Treatments

Increase of inverse beta of Si transistors due to low-temperature treatments

1979 ◽  
Vol 15 (10) ◽  
pp. 282 ◽  
Author(s):  
Mariano Aceves ◽  
L. don Kendall
Keyword(s):  
Low Temperature ◽  
Low Temperature Treatments

Influence of high-pressure–low-temperature treatments on fruit and vegetable quality related enzymes

2006 ◽  
Vol 223 (4) ◽  
pp. 475-485 ◽  
Author(s):  
Sandy Van Buggenhout ◽  
Inge Messagie ◽  
Iesel Van der Plancken ◽  
Marc Hendrickx
Keyword(s):  
High Pressure ◽  
Low Temperature ◽  
Fruit And Vegetable ◽  
Low Temperature Treatments ◽  
Vegetable Quality

A QUANTITATIVE EVALUATION OF ONE ASPECT OF FROST HARDINESS IN ALFALFA

1974 ◽  
Vol 54 (2) ◽  
pp. 343-348 ◽  
Author(s):  
P. D. WALTON
Keyword(s):  
Low Temperature ◽  
Cell Survival ◽  
Cell Count ◽  
Living Cell ◽  
Cold Treatment ◽  
Frost Hardiness ◽  
Tissue Impedance ◽  
Medicago Sativa L ◽  
High Degree ◽  
Low Temperature Treatments

Root tissue excised from alfalfa cultivars (Medicago sativa L. and M. media Pers.) was studied to determine the relationships between impedance, living cell count, and duration of low temperature treatments. The effect of sucrose concentrations on these relationships was also examined. Higher impedances were closely associated with a high degree of cell survival. Cold-conditioning was found to increase impedance values; treatment with sucrose gave a further increase. Highly significant correlations between duration of cold treatment and mean living cell count, duration of cold treatment and impedance, and mean living cell count and impedance were found in six cultivars. Those cultivars which showed greater frost hardiness under field conditions gave higher tissue impedance values and greater cell survival in the presence of sucrose than did the frost-susceptible cultivars. The possibility of using response to sucrose treatment as a means of selecting for frost hardiness was considered.

Effect of high pressure – low temperature treatments on structural characteristics of whey proteins and micellar caseins

2015 ◽  
Vol 187 ◽  
pp. 354-363 ◽  
Author(s):  
Daniel Baier ◽  
Benedict Purschke ◽  
Christophe Schmitt ◽  
Harshadrai M. Rawel ◽  
Dietrich Knorr
Keyword(s):  
High Pressure ◽  
Low Temperature ◽  
Structural Characteristics ◽  
Whey Proteins ◽  
Low Temperature Treatments
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