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  • 151.
    Algerbo, Per-Anders
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Ringmar, Anders
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Torén, Anna
    Luktreducering av gödsel med hjälp av ozon: kompletterande mätningar2001Rapport (Fagfellevurdert)
  • 152.
    Algerbo, Per-Anders
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Thylén, Lars
    Utveckling av on-line proteinsensor för skördetröskor2000Rapport (Fagfellevurdert)
  • 153.
    Algerbo, Per-Anders
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Thylén, Lars
    Mattsson, Lennart
    Mineralkvävevariationer inom fält2000Rapport (Fagfellevurdert)
  • 154. Ali, L.
    et al.
    Alsanius, B.W.
    Rosberg, A.K.
    Svensson, B.
    Nielsen, Tim
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Olsson, M.E.
    Effects of nutrition strategy on the levels of nutrients and bioactive compounds in blackberries2012Inngår i: European Food Research and Technology, ISSN 1438-2377, E-ISSN 1438-2385, Vol. 234, nr 1, s. 33-44Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The effects of nutrition strategy on levels of nutrients and bioactive compounds in fruit and leaves of blackberries were studied in greenhouse-grown blackberry plants fertilised with combinations of two levels (low, high) of nitrogen (60 and 100 kg ha -1, respectively) and potassium (66.4 and 104 kg ha -1, respectively). Plant concentrations of organic phytochemicals were quantitatively analysed by high-performance liquid chromatography. High amounts of both fertilisers produced high amounts of all nutrients and bioactive compounds analysed in fruit except total acidity and ellagic acid. There were major differences in compounds affecting taste in fruit, e. g., sugars (fructose and glucose), total soluble solids and pH, and also in anthocyanin content. The concentrations of secondary metabolites, vitamin C and ellagic acid in fruit also varied significantly between treatments, although the differences were smaller. Storage of blackberries showed variable effects in the different levels of compounds, and the changes found were small. Nutrient regime did not affect blackberry leaves to the same extent, and only minor changes were found. The findings show that by optimising plant nutrition, phytonutrient levels can be maximised and maintained in fresh and stored berry crops, especially those grown in greenhouses, where conditions can easily be regulated. © 2011 Springer-Verlag.

  • 155. Allen, J.C.
    et al.
    Eriksson, Caj
    SIK – Svenska livmedelsinstitutet.
    Galpin, J.R.
    Affinity chromatography of lipoxygenases1977Inngår i: European Journal of Biochemistry, Vol. 93, s. 171-177Artikkel i tidsskrift (Fagfellevurdert)
  • 156. Allen, LT
    et al.
    Fox, EJP
    Blute, I
    YKI – Ytkemiska institutet.
    Kelly, ZD
    Rochev, Y
    Keenan, AK
    Dawson,
    Interaction of soft condensed materials with living cells: Phenotype/transcriptome correlations for the hydrophobic effect2003Inngår i: Proceedings of the National Academy of Sciences of the United States of America, ISSN 0027-8424, E-ISSN 1091-6490, Vol. 100, s. 6331-6336Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The assessment of biomaterial compatibility relies heavily on the analysis of macroscopic cellular responses to material interaction. However, new technologies have become available that permit a more profound understanding of the molecular basis of cell-biomaterial interaction. Here, both conventional phenotypic and contemporary transcriptomic (DNA microarray-based) analysis techniques were combined to examine the interaction of cells with a homologous series of copolymer films that subtly vary in terms of surface hydrophobicity. More specifically, we used differing combinations of N-isopropylacrylamide, which is presently used as an adaptive cell culture substrate, and the more hydrophobic, yet structurally similar, monomer N-tert-butylacrylamide. We show here that even discrete modifications with respect to the physiochemistry of soft amorphous materials can lead to significant impacts on the phenotype of interacting cells. Furthermore, we have elucidated putative links between phenotypic responses to cell-biomaterial interaction and global gene expression profile alterations. This case study indicates that high-throughput analysis of gene expression not only can greatly refine our knowledge of cell-biomaterial interaction, but also can yield novel biomarkers for potential use in biocompatibility assessment

  • 157.
    Allgardsson, Anders
    et al.
    FOI Swedish Defence Research Agency, Sweden.
    Berg, Lotta
    Umeå University, Sweden.
    Akfur, Christine
    FOI Swedish Defence Research Agency, Sweden.
    Hörnberg, Andreas
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Processum.
    Worek, Franz
    Bundeswehr Institute of Pharmacology and Toxicology, Germany.
    Linusson, Anna
    Umeå University, Sweden.
    Ekström, Fredrik J.
    FOI Swedish Defence Research Agency, Sweden.
    Structure of a prereaction complex between the nerve agent sarin, its biological target acetylcholinesterase, and the antidote HI-62016Inngår i: Proceedings of the National Academy of Sciences of the United States of America, ISSN 0027-8424, E-ISSN 1091-6490, Vol. 113, nr 20, s. 5514-5519Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Organophosphorus nerve agents interfere with cholinergic signaling by covalently binding to the active site of the enzyme acetylcholinesterase (AChE). This inhibition causes an accumulation of the neurotransmitter acetylcholine, potentially leading to overstimulation of the nervous system and death. Current treatments include the use of antidotes that promote the release of functional AChE by an unknown reactivation mechanism. We have used diffusion trap cryocrystallography and density functional theory (DFT) calculations to determine and analyze prereaction conformers of the nerve agent antidote HI-6 in complex with Mus musculus AChE covalently inhibited by the nerve agent sarin. These analyses reveal previously unknown conformations of the system and suggest that the cleavage of the covalent enzyme-sarin bond is preceded by a conformational change in the sarin adduct itself. Together with data from the reactivation kinetics, this alternate conformation suggests a key interaction between Glu202 and the O-isopropyl moiety of sarin. Moreover, solvent kinetic isotope effect experiments using deuterium oxide reveal that the reactivation mechanism features an isotope-sensitive step. These findings provide insights into the reactivation mechanism and provide a starting point for the development of improved antidotes. The work also illustrates how DFT calculations can guide the interpretation, analysis, and validation of crystallographic data for challenging reactive systems with complex conformational dynamics.

  • 158.
    Allsopp, Ben
    et al.
    Sheffield Hallam University, UK.
    Orman, Robin
    Johnson, Simon R.
    Baistow, Ian
    Lundstedt, Karin
    RISE., SP – Sveriges Tekniska Forskningsinstitut, Glafo Glasforskningsinstitutet.
    Sundberg, Peter
    RISE., SP – Sveriges Tekniska Forskningsinstitut, Glafo Glasforskningsinstitutet.
    Baquedano-Peralvarez, Estela
    CSIC Spanish National Research Council, Spain.
    Stålhandske, Christina
    RISE., SP – Sveriges Tekniska Forskningsinstitut, Glafo Glasforskningsinstitutet.
    Andersson, Anne
    RISE., SP – Sveriges Tekniska Forskningsinstitut.
    Postigo, Pablo Aitor
    CSIC Spanish National Research Council, Spain.
    Booth, Jonathan
    Bingham, Paul A.
    Sheffield Hallam University, UK.
    Karlsson, Stefan
    RISE., SP – Sveriges Tekniska Forskningsinstitut, Glafo Glasforskningsinstitutet.
    Towards ultra-thin glasses for solar energy applications2016Konferansepaper (Annet vitenskapelig)
  • 159.
    Alm, F
    SIK – Svenska institutet för konserveringsforskning.
    Askorbinsyraoxidation under upptining av frysta jordgubbar och hallon1958Rapport (Fagfellevurdert)
  • 160.
    Alm, F
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Femte köttforskarmötet (Vème Réunion des instituts de recherches sur viandes) i Paris 7-12 september 19591960Rapport (Fagfellevurdert)
  • 161.
    Alm, F
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Några orienterande försök över inverkan av gammastrålning på sillinläggningar1959Rapport (Fagfellevurdert)
  • 162.
    Alm, F
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    The ripening process in Scandinavian anchovy1964Rapport (Fagfellevurdert)
  • 163.
    Alm, F
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Molin, N L
    Erichsen, I
    The effect of vacuumpackaging on some sliced processed meat products judged by organoleptical and bacteriological analysis1960Rapport (Fagfellevurdert)
  • 164.
    Alm, Frithiof
    SIK – Svenska institutet för konserveringsforskning.
    C-vitaminet och livsmedelsförädlingen1952Inngår i: Svensk Jordbruksforskning, Årsbok, s. 260-270Artikkel i tidsskrift (Annet vitenskapelig)
  • 165.
    Alm, Frithiof
    SIK – Svenska institutet för konserveringsforskning.
    Effect of Acetic Acid on the Oxidation of Ascorbic Acid in Fruits and Vegetables1952Inngår i: Nature, ISSN 0028-0836, E-ISSN 1476-4687, Vol. 169, nr 4309, s. 934-Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    IT has been established by earlier investigators that acetic acid has a destructive effect on the ascorbic acid in raw cabbage. This effect is somewhat surprising, since the lower the pH in the medium, the more stable is the ascorbic acid and, therefore, one would expect the acetic acid to have a preservative effect on the ascorbic acid in cabbage. However, in experiments carried out in the early months of 1951, we found that, in many fruits and vegetables, the ascorbic acid is to a remarkable degree oxidized into dehydroascorbic acid if slices are sprinkled with 5 per cent acetic acid and allowed to stand for two hours. This oxidation does not take place if water is used instead of acetic acid. Other lower fatty acids have a similar effect. The action of lactic acid is very slow and that of citric and tartaric acid practically negligible. © 1952 Nature Publishing Group.

  • 166.
    Alm, Frithiof
    SIK – Svenska institutet för konserveringsforskning.
    Maillard-reaktionen - ett näringsfysiologiskt problem1952Inngår i: Skolkökslärarinnornas Tidning, Vol. 37, nr 7, s. 174-180Artikkel i tidsskrift (Annet vitenskapelig)
  • 167.
    Alm, Frithiof
    SIK – Svenska institutet för konserveringsforskning.
    The effect of acetic acid on the oxidation of ascorbic acid in plant tissue: 1. Cabbage1952Inngår i: Internationale Zeitschrift für Vitaminforschung, Vol. 23, nr 4, s. 459-470Artikkel i tidsskrift (Fagfellevurdert)
  • 168.
    Alm, Frithiof
    SIK – Svenska institutet för konserveringsforskning.
    The effect of acetic acid on the oxidation of ascorbic acid in plant tissue: 2. Various vegetables and fruits1952Inngår i: Internationale Zeitschrift für Vitaminforschung, Vol. 24, nr 1-2, s. 81-87Artikkel i tidsskrift (Fagfellevurdert)
  • 169.
    Alm, Frithiof
    SIK – Svenska institutet för konserveringsforskning.
    Varför bleknar jordgubbskompotten?1951Inngår i: Skolkökslärarinnornas Tidning, Vol. 36, nr 10, s. 237-244Artikkel i tidsskrift (Annet vitenskapelig)
  • 170.
    Alm, Frithiof
    et al.
    SIK – Svenska institutet för konserveringsforskning.
    Erichsen, Inger
    SIK – Svenska institutet för konserveringsforskning.
    Molin, Nils
    SIK – Svenska institutet för konserveringsforskning.
    Marcuse, Reinhard
    SIK – Svenska institutet för konserveringsforskning.
    The effect of vacuum packaging on some sliced processed meat products as judged by organoleptic and bacteriologic analysis1961Inngår i: Food Technology, Vol. 15, nr 4, s. 199-203Artikkel i tidsskrift (Fagfellevurdert)
  • 171.
    Alm, Jonas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Bygg och Mekanik, Säkerhet och Funktion.
    Tester och CE-märkning av personlig skyddsutrustning2015Inngår i: Nordisk Industri, nr 2, s. 29-Artikkel i tidsskrift (Annet (populærvitenskap, debatt, mm))
  • 172.
    Almeida, Cheila
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. University of Lisbon, Portugal.
    Altintzoglou, Themistoklis
    Norwegian Institute of Food, Fisheries and Aquaculture Research, Norway.
    Cabral, Henrique
    University of Lisbon, Portugal.
    Vaz, Sofia Guedes
    University of Lisbon, Portugal.
    Does seafood knowledge relate to more sustainable consumption?2015Inngår i: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 117, nr 2, s. 894-914Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Purpose – Portugal is a country with one of the highest seafood consumption per capita in the world. The purpose of this paper is to understand the Portuguese knowledge and attitudes towards seafood and relate it to consumers’ environmental conscious. Design/methodology/approach – Using an internet-based survey the authors investigated the relation of socio-demographic variables to consumption frequency and how knowledge about seafood is associated with interest in different information when purchasing seafood products. Findings – Results demonstrate consumption of a high diversity of species. Tuna and cod are the top species related to convenience and food traditions. There is a preference to consume seafood mostly at home and prepared grilled. Differences between higher and lower knowledgeable consumers’ related to seafood, show that the first ones have a more diversified use of species and high prevalence of small pelagic fish. Research limitations/implications – The findings are influenced by the sample obtained, which overrepresents well-educated and higher income people. Moreover the self-reported consumption can be biased by individuals own perceptions and different seafood products. Better estimations of consumption frequency could result from asking more detailed information, as such as by species or meal occasions. Practical implications – Portuguese consumers have high knowledge about seafood but it is not necessarily related to sustainable choices. To help in sustainable seafood choices it might be more effective to promote existing habits based on Portuguese traditions that still are good alternatives for the marine environment. Originality/value – A higher consumer’s knowledge does not necessarily mean more sustainability

  • 173.
    Almeida, Cheila
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. University of Lisbon, Portugal; New University of Lisbon, Portugal.
    Karadzic, Vanja
    New University of Lisbon, Portugal.
    Vaz, Sofia
    New University of Lisbon, Portugal.
    The seafood market in Portugal: Driving forces and consequences2015Inngår i: Marine Policy, ISSN 0308-597X, E-ISSN 1872-9460, Vol. 61, s. 87-94Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Portugal has the third highest seafood consumption per capita in the world and current patterns of seafood consumption are linked to how seafood products were embodied in the Portuguese society. The objective of this research is to understand Portuguese seafood consumption's main drivers and its consequences. For that official statistics were analyzed and a literature review on seafood consumption was undertaken. Portuguese seafood consumption is characterized by a wide diversity of species and preparing modes, when compared to other countries in Europe. Cod (salted and dried), does not exist in Portuguese waters but due to several factors, such as politics, religion and tradition, became the main species in Portuguese seafood consumption, representing around 38% of the national seafood demand. Five drivers are suggested to explain why Portuguese eat so much seafood: geography, marine resources, fisheries, social forces and politics; and consequences for the environment, economy and health are discussed. Hence while most dietary recommendations advise an increase in fish consumption is not applicable to Portugal and a more sustainable seafood consumption for the future is advocated.

  • 174.
    Almeida, Cheila
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Vaz, S.
    Cabral, H.
    Ziegler, Friederike
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Environmental assessment of sardine (Sardina pilchardus) purse seine fishery in Portugal with LCA methodology including biological impact categories2014Inngår i: The International Journal of Life Cycle Assessment, ISSN 0948-3349, E-ISSN 1614-7502, Vol. 19, nr 2, s. 297-306Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Purpose: The purse seine fishery for sardine is the most important fishery in Portugal. The aim of the present study is to assess the environmental impacts of sardine fished by the Portuguese fleet and to analyse a number of variables such as vessel size and time scale. An additional goal was to incorporate fishery-specific impact categories in the case study. Methods: Life Cycle Assessment methodology was applied, and data were collected from nine vessels, which represented around 10 % of the landings. Vessels were divided into two length categories, above and below 12 m, and data were obtained for the years 2005 to 2010. The study was limited to the fishing phase only. The standard impact categories included were energy use, global warming potential, eutrophication potential, acidification potential and ozone depletion potential. The fishery-specific impact categories were overfishing, overfishedness, lost potential yield, mean trophic level and the primary production required, and were quantified as much as possible. Results and discussion: The landings from the data set were constituted mainly by sardine (91 %), and the remainders were other small pelagic species (e.g. horse mackerel). The most important input was the fuel, and both vessel categories had the same fuel consumption per catch 0.11 l/kg. Average greenhouse gas emissions (carbon footprint) were 0.36 kg CO2 eq. per kilo sardine landed. The fuel use varied between years, and variability between months can be even higher. Fishing mortality has increased, and the spawning stock biomass has decreased resulting in consequential overfishing for 2010. A correlation between fuel use and stock biomass was not found, and the stock condition does not seem to directly influence the global warming potential in this fishery. Discards were primarily non-target small pelagic species, and there was also mortality of target species resulting from slipping. The seafloor impact was considered to be insignificant due to the fishing method. Conclusions: The assessment of the Portuguese purse seine fishery resulted in no difference regarding fuel use between large and small vessels, but differences were found between years. The stock has declined, and it has produced below maximum sustainable yield. By-catch and discard data were missing but may be substantial. Even being difficult to quantify, fishery impact categories complement the environmental results with biological information and precaution is need in relation to the stock management. The sardine carbon footprint from Portuguese purse seine was lower than that of other commercial species reported in. © 2013 Springer-Verlag Berlin Heidelberg.

  • 175.
    Almeida, Cheila
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Vaz, S.
    Cabral, H.
    Ziegler, Friederike
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Erratum: Environmental assessment of sardine (Sardina pilchardus) purse seine fishery in Portugal with LCA methodology including biological impact categories (The International Journal of Life Cycle Assessment DOI: 10.1007/s11367-013-0646-5)2014Inngår i: The International Journal of Life Cycle Assessment, ISSN 0948-3349, E-ISSN 1614-7502, Vol. 19, nr 2, s. 471-472Artikkel i tidsskrift (Fagfellevurdert)
  • 176.
    Almeida, Cheila
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment. New University of Lisbon, Portugal.
    Vaz, Sofia Guedes
    Portuguese Government, Portugal.
    Sevilla Ziegler, Friederike
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Environmental Life Cycle Assessment of a Canned Sardine Product from Portugal2015Inngår i: Journal of Industrial Ecology, ISSN 1088-1980, E-ISSN 1530-9290, Vol. 19, nr 4, s. 607-617Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    This study aims to assess the environmental impacts of canned sardines in olive oil, by considering fishing, processing, and packaging, using life cycle assessment (LCA) methodology. The case study concerns a product of a canning factory based in Portugal and packed in aluminum cans. It is the first LCA of a processed seafood product made with the traditional canning method. The production of both cans and olive oil are the most important process in the considered impact categories. The production of olives contributes to the high environmental load of olive oil, related to cultivation and harvesting phases. The production of aluminum cans is the most significant process for all impact categories, except ozone depletion potential and eutrophication potential, resulting from the high energy demand and the extraction of raw materials. To compare to other sardine products consumed in Portugal, such as frozen and fresh sardines, transport to the wholesaler and store was added. The environmental cost of canned sardines is almost seven times higher per kilogram of edible product. The main action to optimize the environmental performance of canned sardines is therefore to replace the packaging and diminish the olive oil losses as much as possible. Greenhouse gas emissions are reduced by half when plastic packaging is considered rather than aluminum. Frozen and fresh sardines represent much lower environmental impacts than canned sardines. Nevertheless, when other sardine products are not possible, it becomes feasible to use sardines for human consumption, preventing them from being wasted or used suboptimally as feed.

  • 177.
    Almgren, K
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Astacin som naturligt färgämne för livsmedel1959Rapport (Fagfellevurdert)
  • 178.
    Almgren, K
    SIK – Svenska institutet för konserveringsforskning.
    Försök att förhindra mikrobiella skador efter äggtvättning genom pastörisering1954Rapport (Fagfellevurdert)
  • 179.
    Almgren, K
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Influence of temperature and humidity on the microbial decay and physical properties of shell eggs1956Rapport (Fagfellevurdert)
  • 180.
    Almgren, K
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Kyllagring av jordgubbar och hallon med och utan paketering i Lumarith-film : försök 1953 och 19541956Rapport (Fagfellevurdert)
  • 181.
    Almgren, K
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Lagringsförsök med jordgubbar och hallon sommaren 19521953Rapport (Fagfellevurdert)
  • 182.
    Almgren, K
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Några data om maleinsyrahydrazid, dess användning och toxicitet1953Rapport (Fagfellevurdert)
  • 183.
    Almgren, K
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Olika oljetypers effekt på lagringsresultatet vid försök med oljebehandling av ägg1960Rapport (Fagfellevurdert)
  • 184.
    Almgren, K
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Skalkvaliteten hos ägg : jämförelse mellan olika bestämningsmetoder1961Rapport (Fagfellevurdert)
  • 185.
    Almgren, K
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Studier över skadegörande bakterier i västsvenska ägg1961Rapport (Fagfellevurdert)
  • 186.
    Almgren, K
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Tvättningens inverkan på förlusterna genom rötskador vid lagring av handelsägg1956Rapport (Fagfellevurdert)
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    Almgren, K
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska institutet för konserveringsforskning.
    Undersökning av möjligheten att skilja tvättade från otvättade ägg i UV-ljus1959Rapport (Fagfellevurdert)
  • 188.
    Almgren, K
    SIK – Svenska institutet för konserveringsforskning.
    Utvecklingen av kyl- och fryshanteringen i Sverige1955Rapport (Fagfellevurdert)
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    Almgren, K
    et al.
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    Olsson, M G
    Liljemark, A
    Emballagets inverkan på äggens hållbarhet: temperaturförändringens hastighet i emballage av olika typ1956Rapport (Fagfellevurdert)
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    Almgren, K
    et al.
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    Rappe, A
    Fredholm, L
    Inverkan av lagring och termostabilisering i olja på konsumtionsäggens kvalitet1959Rapport (Fagfellevurdert)
  • 191.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Försök att stabilisera äggets kvalitet genom kombination av olika konserverande åtgärder1953Inngår i: Kungliga Lantbruksakademiens Tidskrift, Vol. 92, nr 6, s. 474-491Artikkel i tidsskrift (Annet vitenskapelig)
  • 192.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Gurkinläggningar - pickles eller quickles?1952Inngår i: Svensk Jordbruksforskning, Årsbok, s. 249-259Artikkel i tidsskrift (Annet vitenskapelig)
  • 193.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Minska förslusterna vid ägglagring1953Inngår i: Lantmannen, Vol. 37, nr 26, s. 625-626Artikkel i tidsskrift (Annet vitenskapelig)
  • 194.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Moderna ägglagringsmetoder1949Inngår i: Svensk Jordbruksforskning, Årsbok, s. 217-226Artikkel i tidsskrift (Annet vitenskapelig)
  • 195.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Pasteurization of dirty eggs in oil after washing1956Inngår i: Bulletin de l' Institute International du Froid, Annexe, Vol. 1, s. 37-41Artikkel i tidsskrift (Annet vitenskapelig)
  • 196.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Stabilitetsfrågor vid lagring av ägg1954Inngår i: Kylteknisk Tidskrift, Vol. 13, nr 4, s. 50-54Artikkel i tidsskrift (Annet vitenskapelig)
  • 197.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Vaxning av frukt och grönsaker1956Inngår i: Skogs- och Lantbruksakademiens tidskrift, Vol. 95, nr 42130, s. 275-318Artikkel i tidsskrift (Annet vitenskapelig)
  • 198.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Äggets kvalitet och hantering1951Inngår i: Svensk Jordbruksforskning, Årsbok, s. 245-252Artikkel i tidsskrift (Annet vitenskapelig)
  • 199.
    Almgren, Knut
    SIK – Svenska institutet för konserveringsforskning.
    Ägglagringens problem och metoder1949Inngår i: Kungliga Lantbruksakademiens Tidskrift, Vol. 88, s. 52-106Artikkel i tidsskrift (Annet vitenskapelig)
  • 200.
    Almgren, P
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, TräteknikCentrum , Trätek.
    Tvärkraftsbelastade spikar i ändträ provningsrapport1987Rapport (Annet vitenskapelig)
    Abstract [sv]

    Provningar för dimensionering av olika konstruktioner kräver tid och omtanke. I dagens byggnorm, SBN 1980, finns inga angivna tillåtna värden för spikar i ändträ, varken när det gäller utdragskraft eller tvärkraft. I praktiken utnyttjas ofta spikar i ändträ för att ta upp tvärkraften. Man vet av erfarenhet att det ger en avsevärd hållfasthet åt förbanden. Ingen riktig dokumentation av hur stor hållkraften är har dock funnits. En inledande studie har nu gjorts av spikars hållkraft i ändträ. Det karakteristiska värdet (ett av hållfasthetsspridningen påverkat fraktilvärde, lägre än medelvärdet) för spik i ändträ visade sig kunna sättas till ca 60 % av motsvarande värde för spik slagen vinkelrätt fibrerna. Värdet kan dock inte anges utan förbehåll innan ytterligare studier gjorts och regler för hur provningen skall utföras utarbetats.

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