Differential response of fourTrichogramma species to low temperatures for short term storage

Entomophaga ◽  
1992 ◽  
Vol 37 (1) ◽  
pp. 159-165 ◽  
Author(s):  
S. K. Jalali ◽  
S. P. Singh
Keyword(s):  
Low Temperatures ◽  
Differential Response ◽  
Short Term ◽  
Short Term Storage ◽  
Term Storage

Seed germination of four thyme species after short-term storage at low temperatures at several moisture contents

2004 ◽  
Vol 32 (1) ◽  
pp. 247-254 ◽  
Author(s):  
M.E. González-Benito ◽  
M.J. Albert ◽  
J.M. Iriondo ◽  
F. Varela ◽  
F. Pérez-García
Keyword(s):  
Seed Germination ◽  
Low Temperatures ◽  
Short Term ◽  
Moisture Contents ◽  
Short Term Storage ◽  
Term Storage

Influence of Storage Conditions of Adhesive Vials on Dentin Bond Strength

2010 ◽  
Vol 35 (5) ◽  
pp. 508-514 ◽  
Author(s):  
Y. Shibuya-Chiba ◽  
M. Iwasa ◽  
K. Tsubota ◽  
M. Miyazaki ◽  
H. Hirose ◽  
...  
Keyword(s):  
Bond Strength ◽  
Low Temperatures ◽  
Clinical Relevance ◽  
Storage Conditions ◽  
Single Step ◽  
Short Term ◽  
Short Term Storage ◽  
Self Etch ◽  
Term Storage

Clinical Relevance Short-term storage at low temperatures enhances the dentin bond strength of single-step self-etch adhesives.

scholarly journals The effect of short-term storage temperature on the key headspace volatile compounds observed in Canadian faba bean flour

2021 ◽  
pp. 108201322199884
Author(s):  
Rami Akkad ◽  
Ereddad Kharraz ◽  
Jay Han ◽  
James D House ◽  
Jonathan M Curtis
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Room Temperature ◽  
Unsaturated Fatty Acids ◽  
Solid Phase ◽  
Short Term ◽  
Bean Flour ◽  
Odour Activity Value ◽  
Short Term Storage ◽  
Term Storage

The odour emitted from the high-tannin fab bean flour ( Vicia faba var. minor), was characterized by headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC–MS). The relative odour activity value (ROAV) was used to monitor the changes in key volatile compounds in the flour during short-term storage at different temperature conditions. The key flavour compounds of freshly milled flour included hexanal, octanal, nonanal, decanal, 3-methylbutanal, phenyl acetaldehyde, (E)-2-nonenal, 1-hexanol, phenyl ethyl alcohol, 1-octen-3-ol, β-linalool, acetic acid, octanoic acid, and 3-methylbutyric acid; these are oxidative degradation products of unsaturated fatty acids and amino acids. Despite the low lipid content of faba beans, the abundances of aldehydes arising during room temperature storage greatly contributed to the flavour of the flour due to their very low odour thresholds. Two of the key volatiles responsible for beany flavour in flour (hexanal, nonanal) increased greatly after 2 weeks of storage at room temperature or under refrigerated conditions. These volatile oxidation products may arise as a result of enzymatic activity on unsaturated fatty acids, and was seen to be arrested by freezing the flour.

Effect of short-term storage on phenolic content,o-diphenolase and peroxidase activities of cut yam tubers (Dioscorea sp)

1992 ◽  
Vol 60 (3) ◽  
pp. 309-312 ◽  
Author(s):  
Helen N. Asemota ◽  
Max A. Wellington ◽  
Adewale A. Odutuga ◽  
Mohammed H. Ahmad
Keyword(s):  
Phenolic Content ◽  
Short Term ◽  
Short Term Storage ◽  
Term Storage

Fractionation of Fresh Wastewater and Solubility of Phosphorus in Short-Term Storage

2006 ◽  
Vol 41 (6) ◽  
pp. 1183-1188 ◽  
Author(s):  
JARMO SALLANKO ◽  
MIKKO HINKKANEN ◽  
JARKKO OKKONEN
Keyword(s):  
Short Term ◽  
Short Term Storage ◽  
Term Storage

Short-term storage of perch (Perca fluviatilis L.) milt under cooling conditions

2013 ◽  
Vol 13 ◽  
pp. 39 ◽  
Author(s):  
Beata Sarosiek ◽  
Beata I. Cejko ◽  
Dariusz Kucharczyk ◽  
Daniel Żarski ◽  
Sylwia Judycka ◽  
...  
Keyword(s):  
Perca Fluviatilis ◽  
Short Term ◽  
Cooling Conditions ◽  
Perch Perca Fluviatilis ◽  
Short Term Storage ◽  
Term Storage
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