67 results on '"EGG yolk"'
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2. Problems of human spermatozoa cryopreservation: research methods, solutions
3. Effects of different extenders, storage temperatures, and antioxidant supplementation on chilled semen quality: a review
4. Effects of egg yolk choline intake on cognitive functions and plasma choline levels in healthy middle-aged and older Japanese: a randomized double-blinded placebo-controlled parallel-group study
5. Use of adjuvant ISA VG 71 to produce neutralizing egg yolk antibodies against bothropic venom
6. A heterogeneous mathematical model for a spherical fixed bed axial flow reactor applied to a naphtha reforming process: enhancing performance challenge using a non-uniform catalyst distribution in the pellet
7. Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 2.0–8.0
8. Degradation of 5-methyltetrahydrofolate in model and egg yolk systems and strategies for its stabilization
9. Egg yolk augments type 2 immunity by activating innate cells
10. Egg yolk biomass derived carbon material as a highly efficient and reusable hydrophobic oil-absorbent
11. Differences in allergic symptoms after the consumption of egg yolk and egg white
12. Effect of Epigallo-Catechin-3-Gallate on Lipid Metabolism Related Gene Expression and Yolk Fatty Acid Profiles of Laying Hens Exposed to Vanadium
13. Interfacial Behaviour of Egg Yolk Extracts
14. Simultaneous Determination of Isoflavones and Equol in Egg Yolk Using UPLC-MS/MS
15. Back to the past: deciphering cultural heritage secrets by protein identification
16. Transparent and Edible Films from Ultrasound-Treated Egg Yolk Granules
17. Evaluation of microstructure and quality characteristics of microwave-dried instant noodles enriched with chicken meat, egg yolk, and seaweed
18. Transfer of Egg White Proteins and Activation of Proteases During the Development of Anas Platyrhynchos Domestica Embryo
19. Edible films from residual delipidated egg yolk proteins
20. Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics
21. Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase
22. Extraction of Phospholipids from Egg Yolk Flakes Using Aqueous Alcohols
23. Increasing Levels of Dietary Hempseed Products Leads to Differential Responses in the Fatty Acid Profiles of Egg Yolk, Liver and Plasma of Laying Hens
24. Hempseed Products Fed to Hens Effectively Increased n-3 Polyunsaturated Fatty Acids in Total Lipids, Triacylglycerol and Phospholipid of Egg Yolk
25. Does the Saponification-GC Method Underestimate Total Cholesterol Content in Samples Having Considerable Cholesterol Esters?
26. Ciprofloxacin residue and their impact on biomolecules in eggs of laying hens following oral administration
27. Effect of gamma irradiation and storage on lutein and zeaxanthin in liquid, frozen and dried egg yolk samples
28. Modelling with response surface methodology of the effects of egg yolk, egg white and sodium carbonate on some textural properties of beef patties
29. Extraction of Phospholipids from Structured Dry Egg Yolk
30. Effect of different avian egg yolk types on fertilization ability of cryopreserved common carp (Cyprinus carpio) spermatozoa
31. Identification of animal glue and hen-egg yolk in paintings by use of enzyme-linked immunosorbent assay (ELISA)
32. Quality characteristics of dehydrated egg yolk paneer and changes during storage
33. Folate content in Swedish eggs: influence of breed, feed and processing
34. Porous ceramics with controllable properties prepared by protein foaming-consolidation method
35. Culinary Biophysics: on the Nature of the 6X°C Egg
36. Simultaneous Determination of Four Sudan Dyes in Egg Yolks by Molecularly Imprinted SPE Coupled with LC-UV Detection
37. Preparation of Immunoglobulin Y (IgY) Against Lipopolysaccharide using Gel Chromatography from the Yolks of Eggs Laid by Immunized Hens
38. Solubility of egg yolk proteins: modelling and thermodynamic parameters
39. Effect of high pressure treatment on the physicochemical and functional properties of egg yolk
40. Analysis of glycerophosphonolipids in egg yolk
41. Isolation and purification of egg yolk phospholipids using liquid extraction and pilot-scale supercritical fluid techniques
42. Monitoring the Egg Freshness During Storage Under Modified Atmosphere by Fluorescence Spectroscopy
43. Perfluorooctane sulfonate (PFOS) and related fluorochemicals in chicken egg in China
44. Influence of high pressure processing on the linear viscoelastic properties of egg yolk dispersions
45. Separating a mixture of egg yolk and egg white using foam fractionation
46. Rheological characterisation of salad-dressing-type emulsions stabilised by egg yolk/sucrose distearate blends
47. Vitamin E and selenium supplementation to alleviate cold-stress-associated deterioration in egg quality and egg Yolk mineral concentrations of Japanese quails
48. Rheological properties of cholesterol-reduced, yolk-stabilized mayonnaise
49. Rheological characterization of egg yolk processed by spray-drying and lipid-cholesterol extraction with carbon dioxide
50. Brook Charr Alevins Alter Timing of Nest Emergence in Response to Chemical Cues from Fish Predators
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