Zobrazeno 1 - 10
of 88
pro vyhledávání: '"H.A. COLLIN"'
Autor:
H.A. Collin
Publikováno v:
Functional Foods, Cardiovascular Disease and Diabetes ISBN: 9780849325595
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::15535248f647796089ce7c45cbd74a0d
https://doi.org/10.1201/9781439823385.ch12
https://doi.org/10.1201/9781439823385.ch12
Autor:
H.A. Collin, M.J. Watts
Publikováno v:
Plant Science. 42:67-72
Celery cell suspension immobilized in Ca-alginate and maintained in a medium containing 0.5 mg l −1 2,4-dichlorophenoxyacetic acid (2,4-D) or 3,5-dichlorophenoxyacetic acid (3,5-D) as the auxin sources were compared with freely suspended cells in t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0c7128f97fc76bd2fddc63f41d4278d
https://doi.org/10.1016/0168-9452(85)90030-5
https://doi.org/10.1016/0168-9452(85)90030-5
Autor:
H.A. Collin
Publisher Summary Plant tissue cultures have long been regarded as a source of commercially important steroids, alkaloids, colorings, flavors, fragrances, and terpenes for the pharmaceutical, cosmetic, and food industries. This chapter assesses the r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84fd34d5c51a060a790d9b490d341166
https://doi.org/10.1016/s0065-2296(08)60342-0
https://doi.org/10.1016/s0065-2296(08)60342-0
Autor:
H.A. Collin
Publisher Summary The production of flavors is vital to the manufacturing component of the food industry. No powdered, tinned, or processed food, sweet, biscuit, or drink, is without its added flavor or flavor enhancer. The flavors of cocoa and coffe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edb0cb0af851b8183b2323714f5efb83
https://doi.org/10.1016/b978-0-12-715005-5.50040-6
https://doi.org/10.1016/b978-0-12-715005-5.50040-6
Autor:
H.A. Collin, D. Musker
Publisher Summary The application of genetic engineering and plant cell culture techniques to the production of flavorings and seasonings is now part of research programs in the flavor industry. The most important commercial flavor sources are plants
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::465626702f18171d0c85d755d9e64082
https://doi.org/10.1016/b978-0-12-715005-5.50035-2
https://doi.org/10.1016/b978-0-12-715005-5.50035-2
Autor:
H.C. ARYA, J. BALSEVICH, DEREK V. BANTHORPE, THOMAS W. BAUMANN, JOCHEN BERLIN, H. BÖHM, H.A. COLLIN, E.G. COSIO, VINCENZO DELUCA, BEATE DIETTRICH, U. EILERT, TSUYOSHI ENDO, PETER M. FRISCHKNECHT, TSUTOMU FURUYA, D. GRÖGER, DARIA HAMERSKI, THOMAS HARTMANN, W. HINDERER, NOBORU HIRAOKA, AKIRA IKUTA, SUMITA JHA, H. KOBLITZ, G.J. KUDAKASSERIL, WOLFGANG G.W. KURZ, JAMES P. KUTNEY, G.B. LOCKWOOD, MARTIN LUCKNER, HELMUT K. MANGOLD, ULRICH MATERN, MASANARU MISAWA, D. MUSKER, K.-H. NEUMANN, R.A. NORTON, GIZELLA PETRI, K.G. RAMAWAT, E. RINK, MARGARET F. ROBERTS, E. RODRIQUEZ, FLORENZ SASSE, H.U. SEITZ, E.J. STABA, HEINER STRASSER, MAMORU TABATA, G.H.N. TOWERS, R. VERPOORTE, NIKOLAUS WEBER, HILKE WENDORFF, R. WIJNSMA, M.N. ZAPROMETOV
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::934806afc96cd9f9c6371c5a0654fba5
https://doi.org/10.1016/b978-0-12-715005-5.50004-2
https://doi.org/10.1016/b978-0-12-715005-5.50004-2
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