Search Results - American Chemical Society

One and two dimensional gel electrophoresic identification of African yam bean (Sphenostylis stenocarpa) seed proteins by Machuka, J., Okeola, O.

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Compositional Characterization of Native Peruvian Chili Peppers (Capsicum spp.) by Meckelmann, Sven W., Riegel, Dieter W., Van Zonneveld, Maarten J., Ríos Lobo, Llermé, Peña Pineda, Karla Mónica, Ugás, Roberto, Quinonez, Lourdes, Mueller Seitz, Erika, Petz, Michael

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Development of nanobody-displayed whole-cell biosensors for the colorimetric detection of SARS-CoV‑2 by He, Yawen, Xu, Zhiyuan, Kasputis, Tom, Zhao, Xue, Ibañez, Itati, Pavan, Florencia, Bok, Marina, Malito, Juan Pablo, Parreño, Gladys Viviana, Yuan, Lijuan, Wright, R. Clay, Chen, Juhong

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Compositional Changes in ‘Bartlett’ Pear (Pyrus communis L.) Cell Wall Polysaccharides As Affected by Sunlight Conditions by Raffo Benegas, Maria Dolores, Ponce, Nora Marta Andrea, Sozzi, Gabriel Oscar, Vicente, Ariel Roberto, Stortz, Carlos Arturo

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Natural tannin wood extracts as a potential food ingredient in the food industry by Molino, Silvia, Casanova, Natalia Andrea, Rufián Henares, José Ángel, Fernandez Miyakawa, Mariano Enrique

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Compositional changes in cell wall polysaccharides from five sweet cherry (Prunus avium L.) cultivars during on-tree ripening by Basanta, Maria Florencia, Ponce, Nora Marta Andrea, Salum, Maria Laura, Raffo Benegas, Maria Dolores, Vicente, Ariel Roberto, Erra Balsells, Rosa, Stortz, Carlos Arturo

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Multi-Level approach for the analysis of water effects in corn flakes by Farroni, Abel Eduardo, Matiacevich, Silvia B., Guerrero, Sandra, Alzamora, Stella, Buera, M. del Pilar

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Factors Affecting Tocopherol Concentrations in Soybean Seeds by Carrera, Constanza Soledad, Seguin, Philippe

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Comprehensive characterization of raw and processed quinoa from conventional and organic farming by label free shotgun proteomics by Galindo Luján, Rocío, Pont, Laura, Minic, Zoran, Berezowski , Maxim V., Quispe Jacobo, Fredy Enrique, Sanz Nebot, Victoria, Benavente, Fernando

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