Hasil Pencarian - R. Grosso

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  1. 1
    Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants

    Sensory and chemical stability in coated peanuts with the addition of essential oils and synthetic antioxidants oleh R. H. Olmedo, V. Nepote, N. R. Grosso

    Diterbitkan 2012-03-01
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  2. 2
    Extraction of antioxidant components from peanut skins

    Extraction of antioxidant components from peanut skins oleh Valeria Nepote, Nelson R. Grosso, C. A. Guzman

    Diterbitkan 2002-12-01
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  3. 3
    Bioprospecting and marine ‘omics’: surfing the deep blue sea for novel bioactive proteins and peptides

    Bioprospecting and marine ‘omics’: surfing the deep blue sea for novel bioactive proteins and peptides oleh Inês Moutinho Cabral, Inês Moutinho Cabral, Cátia Gonçalves, Cátia Gonçalves, Ana R. Grosso, Ana R. Grosso, Pedro M. Costa, Pedro M. Costa

    Diterbitkan 2024-06-01
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  4. 4
    LAS PROTEINAS SEMINALES DEL MANI (ARACHIS HYPOGAEA, LEGUMINOSAE) y SU RELACION CON LAS CATEGORIAS INFRAESPECIFICAS

    LAS PROTEINAS SEMINALES DEL MANI (ARACHIS HYPOGAEA, LEGUMINOSAE) y SU RELACION CON LAS CATEGORIAS INFRAESPECIFICAS oleh N R Grosso, Antonio Krapovickas, J R Pietrarelli, C A Guzmán

    Diterbitkan 1994-01-01
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  5. 5
    Chemical composition and sensory analysis of peanut pastes elaborated with high-oleic and regular peanuts from Argentina

    Chemical composition and sensory analysis of peanut pastes elaborated with high-oleic and regular peanuts from Argentina oleh Cecilia G. Riveros, M. G. Mestrallet, V. Nepote, N. R. Grosso

    Diterbitkan 2009-09-01
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  6. 6
    Antioxidant Activity of Methanolic Extracts from Peanut Skin

    Antioxidant Activity of Methanolic Extracts from Peanut Skin oleh V. Nepote, N. R. Grosso, C. A. Guzmán

    Diterbitkan 2000-03-01
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  7. 7
    Quality preservation of walnut kernels using edible coatings

    Quality preservation of walnut kernels using edible coatings oleh A. L. Grosso, C. M. Asensio, V. Nepote, N. R. Grosso

    Diterbitkan 2018-12-01
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  8. 8
    An enhanced adaptive management approach for remediation of legacy mercury in the South River.

    An enhanced adaptive management approach for remediation of legacy mercury in the South River. oleh Christy M Foran, Kelsie M Baker, Nancy R Grosso, Igor Linkov

    Diterbitkan 2015-01-01
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  9. 9
    Secondary electron yield of Cu technical surfaces: Dependence on electron irradiation

    Secondary electron yield of Cu technical surfaces: Dependence on electron irradiation oleh R. Larciprete, D. R. Grosso, M. Commisso, R. Flammini, R. Cimino

    Diterbitkan 2013-01-01
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  10. 10
    Transcriptome profiling of the posterior salivary glands of the cuttlefish Sepia officinalis from the Portuguese West coast

    Transcriptome profiling of the posterior salivary glands of the cuttlefish Sepia officinalis from the Portuguese West coast oleh Cátia Gonçalves, Cátia Gonçalves, Inês Moutinho Cabral, Inês Moutinho Cabral, António P. Alves de Matos, Ana R. Grosso, Ana R. Grosso, Pedro M. Costa, Pedro M. Costa

    Diterbitkan 2024-06-01
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  11. 11
    Chemical composition of aboriginal peanut (Arachis hypogaea L.) seeds from Uruguay.

    Chemical composition of aboriginal peanut (Arachis hypogaea L.) seeds from Uruguay. oleh Nelson R. Grosso, Enrique I. Lucini, Abel G. López, Carlos A. Guzmán

    Diterbitkan 1999-06-01
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  12. 12
    Studies of Lipids and Proteins in a Wild Species of the Arachis (Fabaceae) Gender

    Studies of Lipids and Proteins in a Wild Species of the Arachis (Fabaceae) Gender oleh C. A. Guzmán, N. R. Grosso, A. N. Giannuzzo

    Diterbitkan 2000-03-01
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  13. 13
    Use of essential oils as natural antioxidants

    Use of essential oils as natural antioxidants oleh J. A. Zydgalo, A. L. Lamarque, D. M. Maestri, N. R. Grosso

    Diterbitkan 1995-10-01
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  14. 14
    Fatty acid, sterol and proximate compositions of peanut species (Arachis L.) seeds from Bolivia and Argentina

    Fatty acid, sterol and proximate compositions of peanut species (Arachis L.) seeds from Bolivia and Argentina oleh Nelson R. Grosso, Julio A. Zygadlo, Laura V. Burroni, Carlos A. Guzmán

    Diterbitkan 1997-08-01
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  15. 15
    Effect of the surface processing on the secondary electron yield of Al alloy samples

    Effect of the surface processing on the secondary electron yield of Al alloy samples oleh D. R. Grosso, M. Commisso, R. Cimino, R. Larciprete, R. Flammini, R. Wanzenberg

    Diterbitkan 2013-05-01
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  16. 16
    Optimization of the protein concentration process from residual peanut oil-cake

    Optimization of the protein concentration process from residual peanut oil-cake oleh M. F. Gayol, M. C. Pramparo, V. Nepote, H. Fernandez, N. R. Grosso

    Diterbitkan 2013-12-01
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  17. 17
    Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups

    Chemical composition and sensory analysis of roasted peanuts coated with prickly pear and algarrobo pod syrups oleh V. Nepote, M. G. Mestrallet, R. H. Olmedo, L. C. Ryan, S. Conci, N. R. Grosso

    Diterbitkan 2008-06-01
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  18. 18
    A Transcriptomic Approach to the Recruitment of Venom Proteins in a Marine Annelid

    A Transcriptomic Approach to the Recruitment of Venom Proteins in a Marine Annelid oleh Ana P. Rodrigo, Ana R. Grosso, Pedro V. Baptista, Alexandra R. Fernandes, Pedro M. Costa

    Diterbitkan 2021-01-01
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  19. 19
    The use of artificial neural network modeling to represent the process of concentration by molecular distillation of omega-3 from squid oil

    The use of artificial neural network modeling to represent the process of concentration by molecular distillation of omega-3 from squid oil oleh P. Rossi, M. F. Gayol, C. Renaudo, M. C. Pramparo, V. Nepote, N. R. Grosso

    Diterbitkan 2014-12-01
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  20. 20
    Elaboration process, chemical and sensory analyses of fried-salted soybean

    Elaboration process, chemical and sensory analyses of fried-salted soybean oleh María F. Gayol, Cecilia Riveros, Paula Jauregui, Patricia R. Quiroga, Nelson R. Grosso, Valeria Nepote

    Diterbitkan 2010-09-01
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