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The aim of this study was to investigate milk flow patterns and milk composition in relation to pre-milking udder stimulation. The milk of one quarter of each of the sixteen cows was removed separatel...
This study quantified the phenolic compounds (gallic acid, vanillic acid, vanillin, syringic acid, syringaldehyde, coumarin and scopoletin), furfuraldehyde and the antioxidant capacity during in 0, 1,...
In this study, the variation of zinc (Zn), iron (Fe), calcium (Ca) and magnesium (Mg) and the interference of phytic acid (PA) on their availability was investigated in 29 US grown and CIAT breeding g...
The catalytic activity of iron oxide composite catalyst (ZrO2–Al2O3–FeOx) was investigated for converting aromatic compounds derived from plant biomass into useful aromatics. Catalytic cracking of lig...
Field experiment was laid out in Randomized Block Design (RBD) at UPASI tea experimental farm, with eight treatments and three replications. Amino acid content in tea leaves increased due to soil appl...
Co-liquefaction of coal and sawdust was studied in the presence of hydrogen-donor solvent, tetralin. Coal samples were prepared through floatation of the Xinwen coal, followed by enrichment of maceral...
The methanol extract of the aerial part of Tessaria integrifolia (common name: pajaro bobo), which is used as an herb for the treatment of asthma and liver injury in Peru, showed a stronger antioxidat...
Information on antioxidative constituents from fermented sardine with rice-bran (FSR, “Iwashinukazuke”) was obtained by fractionating the hot water soluble fraction of fish meat in FSR. Antioxidative ...
The results of investigations of the effect of modification and cooling rate on the macrohardness of castings and microhardness of phase constituents in IN-713C nickel superalloy were described. As a...
The methanol extract of the aerial part of Daucus carota var. sativus showed a stronger antioxidative activity than the standard synthetic antioxidant, 3-tert-butyl-4-hydroxyanisole (BHA). From this e...
The browning reaction in barley products after boiling or steaming is undesirable in human food. We estimated the degree of browning reaction—the browning index (BI)—by the difference in the Hunter’s ...
The essential oil in the peel and pulp of a popular green Thai mango, Khieo Sawoei cultivar (Mangifera indica L.) has been characterized by means of the odor thresholds. γ-Terpinene, (E)-β-ocimene, (E...
γ-Oryzanol extracted from brown rice as a free radical scavenger was separated into four constituents, which were identified as cycloartenyl ferulate, 24-methylenecycroartanyl ferulate, β-sitosteryl f...
Field experiment was laid out in Randomized Block Design (RBD) at UPASI tea experimental farm, with eight treatments and three replications. Amino acid content in tea leaves increased due to soil appl...
Propolis is a resinous substance collected by honeybees from various plant sources. We examined the antioxidant activity of Japanese propolis from various areas of Japan: Hokkaido, Akita (Minamiakita ...

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