Gotowa bibliografia na temat „Conventional maceration”
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Artykuły w czasopismach na temat "Conventional maceration"
Suwarno, Suwarno, K. M. Wittenberg i W. P. McCaughey. "Comparative characteristics during wilting for alfalfa conditioned by maceration or by a conventional roller-conditioner". Canadian Journal of Animal Science 79, nr 4 (1.12.1999): 509–17. http://dx.doi.org/10.4141/a99-018.
Pełny tekst źródłaZaini, Muhammad, Hajrah Hidriya i Japeri Japeri. "Aktivitas Antioksidan Ekstrak Etanol Muntingia calabura dengan Variasi Laju Pengadukan Menggunakan Macerator-Magnetic Stirrer (M-MS)". Jurnal Pharmascience 7, nr 2 (30.10.2020): 27. http://dx.doi.org/10.20527/jps.v7i2.9037.
Pełny tekst źródłaChuah, Pei Ni, Dhalini Nyanasegaram, Ke-Xin Yu, Rasny Mohamed Razik, Samer Al-Dhalli, Chin Siang Kue, Khozirah Shaari i Chean Hui Ng. "Comparative conventional extraction methods of ethanolic extracts of Clinacanthus nutans leaves on antioxidant activity and toxicity". British Food Journal 122, nr 10 (6.07.2020): 3139–49. http://dx.doi.org/10.1108/bfj-02-2020-0085.
Pełny tekst źródłaUğurlu, Serdar, Emine Okumuş i Emre Bakkalbaşı. "Reduction of bitterness in green walnuts by conventional and ultrasound-assisted maceration". Ultrasonics Sonochemistry 66 (wrzesień 2020): 105094. http://dx.doi.org/10.1016/j.ultsonch.2020.105094.
Pełny tekst źródłaFaridah, Anni. "Comperation of Porang Flour (morphophallus muelleri) Purification Method : Conventional Maceration (gradient ethanol leaching) and Ultrasonic Maceration Method using Response Surface Methodology". International Journal on Advanced Science, Engineering and Information Technology 6, nr 2 (29.02.2016): 265. http://dx.doi.org/10.18517/ijaseit.6.2.769.
Pełny tekst źródłaEl Maaiden, Ezzouhra, Sarah Bouzroud, Boubker Nasser, Khadija Moustaid, Ayoub El Mouttaqi, Mohamed Ibourki, Hassan Boukcim, Abdelaziz Hirich, Lamfeddal Kouisni i Youssef El Kharrassi. "A Comparative Study between Conventional and Advanced Extraction Techniques: Pharmaceutical and Cosmetic Properties of Plant Extracts". Molecules 27, nr 7 (23.03.2022): 2074. http://dx.doi.org/10.3390/molecules27072074.
Pełny tekst źródłaAgbossamey, Y. R., P. Savoie, J. R. Seoane i H. V. Petit. "Effect of intensity of maceration on digestibility and intake of alfalfa hay and silage fed to sheep". Canadian Journal of Animal Science 80, nr 1 (1.03.2000): 113–21. http://dx.doi.org/10.4141/a99-002.
Pełny tekst źródłaLu, Xinjian, Haoduo Yang, Yudong Meng i Dongying Wang. "Sunflower Oil Flavored by Spearmint through Conventional and Ultrasound-Assisted Maceration: Differences in Oxidative Stability, Microbial Contamination and Sensory Properties". Processes 10, nr 11 (18.11.2022): 2451. http://dx.doi.org/10.3390/pr10112451.
Pełny tekst źródłaGiménez-Rota, Carlota, Susana Lorán, Ana M. Mainar, María J. Hernáiz i Carmen Rota. "Supercritical Carbon Dioxide Antisolvent Fractionation for the Sustainable Concentration of Lavandula luisieri (Rozeira) Riv.- Mart Antimicrobial and Antioxidant Compounds and Comparison with Its Conventional Extracts". Plants 8, nr 11 (26.10.2019): 455. http://dx.doi.org/10.3390/plants8110455.
Pełny tekst źródłaSasaki, Katsunori, i Misao Ichikawa. "Three-dimensional analysis of erythrophagosome in lymph node macrophage by methods of cellular matrix maceration and freeze-replica". Proceedings, annual meeting, Electron Microscopy Society of America 48, nr 3 (12.08.1990): 380–81. http://dx.doi.org/10.1017/s0424820100159448.
Pełny tekst źródłaRozprawy doktorskie na temat "Conventional maceration"
Belghith, Yosra. "Eco-extraction de biomolécules à haute valeur ajoutée à partir de grignons d’olive". Electronic Thesis or Diss., Avignon, 2023. http://www.theses.fr/2023AVIG0119.
Pełny tekst źródłaOlive pomace is the main by-product generated through olive oil extraction. Although toxic to the environment, olive pomace is an important source of natural products beneficial to human health. Part of our work focuses on an ethanolic extract of pomace. UPLC/MSanalyses allowed us to identify 59 secondary metabolites, the most abundant of which are hydroxytyrosol, tyrosol, oleuropein aglycone, oléoside, caffeic acid and p-coumaric acid. In addition, biological tests have shown that the ethanolic extract has antioxidant, anti-diabetic and analgesic activities. A second part based on the optimization of polyphenol extraction yields from olive pomace was carried out. This work led us to conclude that 60:40 EtOH: H2O was the best extraction solvent ratio and that “accelerated solvent extraction” was the best extraction process. In the last part, a new approach was developed to optimize the extraction of phenolic compounds using vegetable oils as extraction solvent. Based on a complete factorial design with three factors (type of oil, temperature and extraction technique), we have concluded that the optimal conditions for the extraction of polyphenols from pomace are as follows: extraction with olive oil at 65°C using ultrasound-assisted extraction
Streszczenia konferencji na temat "Conventional maceration"
Đelić, Gorica, Milica Pavlović i Vesna Velicković. "Qualitative content of selected phenolic compounds in different extracts of plant species Iris pumila L." W 2nd International Conference on Chemo and Bioinformatics. Institute for Information Technologies, University of Kragujevac, 2023. http://dx.doi.org/10.46793/iccbi23.555dj.
Pełny tekst źródłaMirbolooki, Hanieh, i Shamim Moghadami. "Breaking Carbon Bonds of the Colors Existing in the Industrial Wastewaters and Color Reduction by Plant-Based Coagulants". W 3rd International Congress on Engineering and Life Science. Prensip Publishing, 2023. http://dx.doi.org/10.61326/icelis.2023.44.
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