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Approximate Ad Hoc Parametric Solutions for Nonlinear First-Order PDEs Governing Two-Dimensional Steady Vector Fields

Mathematical problems in engineering, 2010, Vol.2010 (2010), p.1-23

Markakis, M. P.

2010

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Anthocyanins as food colors

Food science and technology (USA), 1982

Markakis, Pericles

1, 1982

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The phytase of yeast

Food science & technology, 1984, Vol.17 (1), p.24-26

1984

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Degradation of Phytic Acid in Oncom (Fermented Peanut Press Cake)

Journal of food science, 1981-03, Vol.46 (2), p.523-525

1981

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Characterization of extracellular beta-D-galactosidase from Fusarium moniliforme [Fungi] grown in whey

Applied and Environmental Microbiology, 1981-04, Vol.41 (4), p.956-958

1981

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Effect of milling extraction on the inositol phosphates of wheat flour and bread

Journal of food science, 1983-07, Vol.48 (4), p.1384-1384

1983

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Effect of fermentation time on the inositol phosphates on bread

Journal of food science, 1983-01, Vol.48 (1), p.262-263

1983

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Changes in alpha-galactosidase activity and oligosaccharides during germination and incubation of cowpeas ( Vigna unguiculata)

Food chemistry, 1990, Vol.38 (2), p.153-158

1990

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The phytic acid-total phosphorus relationship in barley, oats, soybeans, and wheat

Cereal chemistry, 1976, Vol.53

1976

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AMINES IN FERMENTED FISH PASTE

Journal of food science, 1979-09, Vol.44 (5), p.1562-1563

1979

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Zone Electrophoresis of Anthocyanins

Nature (London), 1960-09, Vol.187 (4743), p.1092-1093

MARKAKIS, P

1960

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Analysis of simple sugars and sorbitol in fruit by high-performance liquid chromatography

Journal of agricultural and food chemistry, 1981-01, Vol.29 (1), p.4-7

1981

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Lipid and other changes occurring during the fermentation and frying of tempeh

Food chemistry, 1978-01, Vol.3 (3), p.165-170

1978

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Osteoma of the tongue

British journal of oral & maxillofacial surgery, 1987-02, Vol.25 (1), p.79-82

1987

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PROTEIN SUPPLEMENTATION OF NAVY BEANS WITH SESAME

Journal of food science, 1979-03, Vol.44 (2), p.390-391

1979

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STABILITY OF GRAPE ANTHOCYANIN IN A CARBONATED BEVERAGE

Journal of food science, 1975-09, Vol.40 (5), p.1047-1049

1975

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α-Galactosidases of Vigna unguiculata

Phytochemistry (Oxford), 1989, Vol.28 (8), p.2047-2051

1989

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Water uptake and flour gelatinization of three dry bean cultivars (Phaseolus vulgaris L.)

Journal of food science, 1986-05, Vol.51 (3), p.850-851

1986

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The Influence of Malolactic Strain on the Fermentation on Wine Quality of Three Eastern Red Wine Grape Cultivars

American journal of enology and viticulture, 1984, Vol.35 (1), p.1-4

1984

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The Mechanism of Sulfite Inhibition of Browning Caused by Polyphenol Oxidase

Journal of food science, 1965-09, Vol.30 (5), p.753-758

1965

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ZINC SUPPLEMENTATION OF A BEAN DIET FOR THE RAT

Journal of food science, 1977-11, Vol.42 (6), p.1671-1671

1977

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CAULIFLOWER LYSOZYME

Journal of food science, 1980-09, Vol.45 (6), p.1781-1782

1980

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The effect of photoperiodism on the growth and the essential oil of Ocimum basilicum (sweet basil)

Economic botany, 1976-10, Vol.30 (4), p.389-393

1976

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Ascorbic acid content of the developing tomato fruit

Journal of food science, 1971-04, Vol.36 (3), p.537-537

1971

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Trypsin inhibition assay as related to limited hydrolysis of inhibitors

Analytical biochemistry, 1989-04, Vol.178 (1), p.159-165

1989

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Approximate Ad Hoc Parametric Solutions for Nonlinear First-Order PDEs Governing Two-Dimensional Steady Vector Fields

Anthocyanins as food colors

The phytase of yeast

Degradation of Phytic Acid in Oncom (Fermented Peanut Press Cake)

Characterization of extracellular beta-D-galactosidase from Fusarium moniliforme [Fungi] grown in whey

Effect of milling extraction on the inositol phosphates of wheat flour and bread

Effect of fermentation time on the inositol phosphates on bread

Changes in alpha-galactosidase activity and oligosaccharides during germination and incubation of cowpeas ( Vigna unguiculata)

The phytic acid-total phosphorus relationship in barley, oats, soybeans, and wheat

AMINES IN FERMENTED FISH PASTE

Zone Electrophoresis of Anthocyanins

Analysis of simple sugars and sorbitol in fruit by high-performance liquid chromatography

Lipid and other changes occurring during the fermentation and frying of tempeh

Osteoma of the tongue

PROTEIN SUPPLEMENTATION OF NAVY BEANS WITH SESAME

STABILITY OF GRAPE ANTHOCYANIN IN A CARBONATED BEVERAGE

α-Galactosidases of Vigna unguiculata

Water uptake and flour gelatinization of three dry bean cultivars (Phaseolus vulgaris L.)

The Influence of Malolactic Strain on the Fermentation on Wine Quality of Three Eastern Red Wine Grape Cultivars

The Mechanism of Sulfite Inhibition of Browning Caused by Polyphenol Oxidase

ZINC SUPPLEMENTATION OF A BEAN DIET FOR THE RAT

CAULIFLOWER LYSOZYME

The effect of photoperiodism on the growth and the essential oil of Ocimum basilicum (sweet basil)

Ascorbic acid content of the developing tomato fruit

Trypsin inhibition assay as related to limited hydrolysis of inhibitors

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