jmp pro 17 (SAS institute)
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SAS institute
jmp pro 17
Jmp Pro 17, supplied by SAS institute, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/jmp+pro+17/jmp+pro+software/10__1016_slash_j__jfoodeng__2025__112571-134-24-37
Average 90 stars, based on 1 article reviews
Jmp Pro 17, supplied by SAS institute, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/jmp+pro+17/jmp+pro+software/10__1016_slash_j__jfoodeng__2025__112571-134-24-37
Average 90 stars, based on 1 article reviews
jmp pro 17 - by Bioz Stars,
2026-09
90/100 stars
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Comparison:Article Title: Non-target and suspect screening of volatile organic compounds from Scots pine and Norway spruce building materials. Article Snippet: Concentration distributions were not normally distributed and were therefore compared for levels and significance by Wilcoxon/KruskalWallis tests, performed in Article Title: Anesthesia and Analgesia Methods in Primary Total Hip Arthroplasty and Primary Total Knee Arthroplasty—A Survey of Nordic Anesthesiologists Article Snippet: Data analysis was performed with Article Title: Generic insights into the softening-related biopolymer changes during cooking of common bean (Phaseolus vulgaris L.) accessions of different market classes Article Snippet: The mechanisms and kinetics of the biopolymer changes linked to bean softening during cooking at 95 C were explored in bean accessions with different cooking behaviour.. The cotyledons of non-aged (fresh) and aged beans of five slow to fast cooking bean accessions were split for texture-based classification.. Individual half cotyledons were classified into narrow texture ranges and their corresponding half cotyledons from the three main texture classes were assessed for detailed texture evolution, starch gelatinization, protein denaturation, and pectin solubilization during cooking. Starch:Article Title: Non-target and suspect screening of volatile organic compounds from Scots pine and Norway spruce building materials. Article Snippet: Concentration distributions were not normally distributed and were therefore compared for levels and significance by Wilcoxon/KruskalWallis tests, performed in Article Title: Anesthesia and Analgesia Methods in Primary Total Hip Arthroplasty and Primary Total Knee Arthroplasty—A Survey of Nordic Anesthesiologists Article Snippet: Data analysis was performed with Article Title: Generic insights into the softening-related biopolymer changes during cooking of common bean (Phaseolus vulgaris L.) accessions of different market classes Article Snippet: The mechanisms and kinetics of the biopolymer changes linked to bean softening during cooking at 95 C were explored in bean accessions with different cooking behaviour.. The cotyledons of non-aged (fresh) and aged beans of five slow to fast cooking bean accessions were split for texture-based classification.. Individual half cotyledons were classified into narrow texture ranges and their corresponding half cotyledons from the three main texture classes were assessed for detailed texture evolution, starch gelatinization, protein denaturation, and pectin solubilization during cooking. |