Zobrazeno 1 - 10
of 167
pro vyhledávání: '"G.G. Birch"'
Autor:
G.G. Birch
Publikováno v:
Food Chemistry. 41:238-239
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4ed2b513f36dd1c8d25ef5edf39aa75
https://doi.org/10.1016/0308-8146(91)90047-r
https://doi.org/10.1016/0308-8146(91)90047-r
Autor:
S. Catsoulis, G.G. Birch
Publikováno v:
Chemical Senses. 10:325-332
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9f8bf87cca60f2710c77c8ffd0cca1a
https://doi.org/10.1093/chemse/10.3.325
https://doi.org/10.1093/chemse/10.3.325
Autor:
I.J. Etheridge, G.G. Birch
Publikováno v:
Annals of Nutrition and Metabolism. 20:209-221
Adult male volunteers were fed for 5-day periods on diets consisting of 7.5 g carbohydrate/kg body weight/day and 1.0 g calcium caseinate/kg body weight/day. The carbohydrates used were D-glucose, low molecular weight fraction of glucose syrup, and i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d59cb43b9578685a35f130e2bbc08343
https://doi.org/10.1159/000175702
https://doi.org/10.1159/000175702
Publikováno v:
International Journal of Biochemistry. 5:867-873
1. 1. During synthesis or breakdown of hepatic glycogen, no major alterations in glycogen structure occurred. 2. 2. Nevertheless, experiments with [14C] glucose, or pre-labelled 14C-glycogen, demonstrated functional heterogeneity of glucose residues
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7283af72592929f5a63614959d742532
https://doi.org/10.1016/0020-711x(74)90122-0
https://doi.org/10.1016/0020-711x(74)90122-0
Autor:
G.G. Birch, S.L. Munton
Publikováno v:
Journal of Theoretical Biology. 112:539-551
Intensity/time studies of sweetness response in pure solutions of each of nine different sweet stimuli have been carried out. Both variables exhibit simple power functions of the form Intensity ( S ) = k s c n s and Persistence ( P ) = k p c n p . In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f43c360126f94d7fc3430dc70e57b80
https://doi.org/10.1016/s0022-5193(85)80021-7
https://doi.org/10.1016/s0022-5193(85)80021-7
Autor:
G.G. Birch
Publikováno v:
Plant Foods for Man. 1:49-55
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9747c5925b7ce5038a93cbc7f03e6ef
https://doi.org/10.1080/03062686.1973.11904156
https://doi.org/10.1080/03062686.1973.11904156
Akademický článek
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Autor:
G.G. Birch
Publikováno v:
Food Chemistry. 15:63-65
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98ce27ae1eaea306ffd21f46215c71e8
https://doi.org/10.1016/0308-8146(84)90041-4
https://doi.org/10.1016/0308-8146(84)90041-4
Autor:
G.G. Birch
Publikováno v:
Food Chemistry. 18:239-240
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a85526e374a0ca8d4d63aab53d7179e5
https://doi.org/10.1016/0308-8146(85)90051-2
https://doi.org/10.1016/0308-8146(85)90051-2
Autor:
G.G. Birch
Publikováno v:
Food Chemistry. 21:237-238
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5476bcdd07ef420d2239a0d6841da4a
https://doi.org/10.1016/0308-8146(86)90023-3
https://doi.org/10.1016/0308-8146(86)90023-3