Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Structural studies of poly(N-vinylimidazole) complexes by infrared and Raman spectroscopy (1985)
    s.l. : American Chemical Society
    Macromolecules 18 (1985), S. 63-67 
    Details
    ISSN: 1520-5835
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology , Physics
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/ma00143a010
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Enhanced electron stochasticity from electrostatic waves in a sheared magnetic field (1987)
    [S.l.] : American Institute of Physics (AIP)
    Physics of Fluids 30 (1987), S. 1059-1072 
    Details
    ISSN: 1089-7666
    Source: AIP Digital Archive
    Topics: Physics
    Notes: Electron motion in a single electrostatic wave in a sheared magnetic field is shown to become stochastic in the presence of a second wave at an amplitude well below that obtained from the overlapping pendulum resonance approximation. The enhanced stochasticity occurs for low parallel velocity electrons for which the parallel trapping motion from eE(parallel)/m interacts strongly with the E×B trapping motion due to the presence of magnetic shear. The single-wave particle motion is given by a two-parameter family of one-degree-of-freedom Hamiltonians which bifurcate from a pendulum phase space to a topology with three chains of elliptic and hyperbolic fixed points separated in radius about the mode-rational surface. In the presence of a perturbing wave with a different helicity, electrons in the small parallel velocity regime become stochastic at an amplitude scaling as the fourth root of the wave potential. The results obtained for stochastic motion apply directly to the problem of the diffusion of electrons in drift waves.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1063/1.866520
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Phenolic Compounds of the Mesocarp of Cresthaven Peaches during Storage and Ripening (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Prominent phenolic compounds in the mesocarp of Cresthaven peaches are chlorogenic acid, a caffeoyl derivative, epicatechin, catechin, and cyanidin. Trace amounts of p-hydroxyphenylacetic, gallic, gentisic, and protocatechuic acids, quercetin, myricetin, and delphinidin are also present. Little change occurs in the quantities of these compounds in immature, threshhold mature and mature fruit during storage at 0°C with subsequent ripening at 20°C. HPLC analysis determined that small but significant changes occur in the quantities of epicatechin in the threshold mature and mature fruit during storage and in the quantities of cyanidin in the immature fruit. Changes in the degree of polymerization of these compounds did not vary as determined by vanillin-leucoanthocyanidin ratios.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05968.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    THE ADDITION OF METHYLMAGNESIUM IODIDE TO t-BUTYL MESITYL DIKETONE (1942)
    s.l. : American Chemical Society
    The @journal of organic chemistry 07 (1942), S. 466-471 
    Details
    ISSN: 1520-6904
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jo01200a003
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    PREPARATION OF OXIMES AND N-ALKYLHYDROXYLAMINES BY HYDROGENATION OF α-CHLORO NITRO COMPOUNDS (1948)
    s.l. : American Chemical Society
    The @journal of organic chemistry 13 (1948), S. 395-398 
    Details
    ISSN: 1520-6904
    Source: ACS Legacy Archives
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jo01161a012
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Ocular muscular dystrophy (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Anaesthesia 39 (1984), S. 0 
    Details
    ISSN: 1365-2044
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: A case is described of a child with ocular muscular dystrophy, who demonstrated the extreme sensitivity to non-depolarising muscle relaxants, with luck of reversal by anticholinesterases, characteristic of this condition.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2044.1984.tb07237.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 7
    Electronic Resource
    Electronic Resource
    CHANGES IN QUALITY CHARACTERISTICS DURING PEACH (CV. ‘MAJESTIC’) MATURATION (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 14 (1991), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Changes in the physical, chemical and sensory characteristics of peaches (cv. ‘Majestic’) were determined. Size, weight, ground color “a” values and SS/TA ratio increased significantly with increased degree of maturity; whereas, firmness, DLE, hue angle, titratable acidity, quinic acid, and citric acid decreased significantly. Malic acid increased significantly with maturity up to grade 5 then significantly decreased. In general sucrose content and total sugars increased through grade 6 and then decreased for tree ripe fruit. Sensory evaluation results showed no significant differences among maturity grades for sweet, sour, juice and overall peach flavor attributes. However, grade 1 and 2 fruit had lower scores for sweet and overall peach flavor attributes and tended to be more sour than grades 3–6 and tree ripe fruit. Correlation coefficients between maturity grade and all the selected quality parameters, except for the sour flavor attribute, were significant at the 1% level. DLE had the highest correlation with maturity grade followed by ground color “a” value, SS/TA ratio and firmness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1991.tb00061.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 8
    Electronic Resource
    Electronic Resource
    POSTHARVEST QUALITY AND SENSORY ATTRIBUTES OF ‘BYRONGOLD’ AND ‘RUBYSWEET’ PLUMS (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 15 (1992), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fruit from two new cultivars of plums, ‘Byrongold’ and ‘Rubysweet’ were harvested at three maturities. Maturity one and two were ripened for three and six days at 20C and 85% relative humidity to determine fruit quality characteristics during storage. Plums were separated into three maturity categories by delayed light emission. Fruit size, weight, hue angle, flesh firmness, soluble solids and concentration of sugars, organic acids and sensory attributes were determined to evaluate stroage quality of the fruit. Significant differences were found between cultivars for sucrose, glucose, fructose and sorbitol. Sugar concentrations varied within the same cultivar by maturity and storage times. In general, acid levels decreased as plums ripened. Panelists preferred “Byrongold” ripened for three days for tartness and juiciness and “Byrongold” ripened for six days for sweetness. “Rubysweet” ripened for three days was preferred for sweetness, tartness and juiciness. Significant differences were found in peel bitterness between cultivars and days ripened. Unripened maturity 2 ‘Byrongold’ and unripenedd maturity 3 ‘Rubysweet’ had the highest peel bitterness. Hedonic scores showed ‘Rubysweet’.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1992.tb00986.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 9
    Electronic Resource
    Electronic Resource
    EFFECT OF COLD STORAGE ON THE QUALITY CHARACTERISTICS OF ‘AU-RUBRUM’ PLUMS (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food quality 14 (1991), S. 0 
    Details
    ISSN: 1745-4557
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of cold storage (0°C) and maturity on the physical, chemical and sensory characteristics of plums (cv. ‘AU-Rubrum’) was determined. The size, weight, soluble solids and total sugar contents of the more mature fruit were significantly higher (P〈0.05) and the “L” and hue angle were significantly lower (P〈0.05) than plums in the less mature class. ‘AU-Rubrum’ fruit contained glucose, fructose and sorbitol but had no sucrose. Artificially ripening fruit at 20°C had a significant effect (P〈0.01) on all color values for both maturity 1 and 2 fruit. The titratable acidity and sugar contents of the fruit ripened at 20°C were lower for ripened than for unripened fruit. Storage of the plums at 0°C for 5 weeks followed by subsequent ripening at 20°C had no significant effect on physical, chemical or sensory characteristics. Data indicate that ‘A U-Rubrum’ plums which have one-half red ground color (maturity 1) will develop full color and complete the normal ripening process. Data also indicate that the plums can be stored for at least 5 weeks at O°C without loss of quality and that the cultivar has potential for shipping to distant markets.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4557.1991.tb00052.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 10
    Electronic Resource
    Electronic Resource
    Comparison of the volatile compounds from several commercial peach cultivars (1990)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 38 (1990), S. 234-237 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00091a051
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...