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Publications by B. Milicevic

Influence of Trehalose, Glucose, Fructose, and Sucrose on Gelatinisation and Retrogradation of Corn and Tapioca Starches

Czech Journal of Food Sciences

English

Related publications

Thermal and Solution Stability of Lysozyme in the Presence of Sucrose, Glucose, and Trehalose

Journal of Physical Chemistry B

Theoretical Chemistry

Materials Chemistry

English

Effects of Different Fertilization Practices on the Glucose, Fructose, Sucrose, Taste and Texture of Carrot

Agricultural and Food Science

English

Computational Spectroscopy of Trehalose, Sucrose, Maltose, and Glucose: A Comprehensive Study of TDSS, NQR, NOE, and DRS

Journal of Chemical Physics

Theoretical Chemistry

English

Comparison of Adsorption Equilibrium of Fructose, Glucose and Sucrose on Potassium Gel-Type and Macroporous Sodium Ion-Exchange Resins

Analytica Chimica Acta

Environmental Chemistry

Analytical Chemistry

English

Possible Consequences of the Sucrose Replacement by a Fructose-Glucose Syrup

English

The Pasting and Gel Textural Properties of Corn Starch in Glucose, Fructose and Maltose Syrup

Multidisciplinary

English

Identification of Quantitative Trait Loci Associated With Fructose, Glucose, and Sucrose Concentration in Snap Bean Pods

English

Effect of Lactic Acid and UV Irradiation on the Cassava and Corn Starches

Brazilian Archives of Biology and Technology

Multidisciplinary

English

Operant Licking for Intragastric Sugar Infusions: Differential Reinforcing Actions of Glucose, Sucrose and Fructose in Mice

Physiology and Behavior

Behavioral Neuroscience

Cognitive Psychology

English