statistical software release 6.12 (SAS institute)
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SAS institute
statistical software release 6.12
Statistical Software Release 6.12, 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/statistical+software+release+6%2E12/software+release+6+12/10__1007_slash_s11694___019___00350___x-96-20-24
Average 90 stars, based on 1 article reviews
Statistical Software Release 6.12, 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/statistical+software+release+6%2E12/software+release+6+12/10__1007_slash_s11694___019___00350___x-96-20-24
Average 90 stars, based on 1 article reviews
statistical software release 6.12 - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: Frozen Sangak dough and bread properties: Impact of pre-fermentation and freezing rate Article Snippet: Analysis of variance was carried out using the SAS Article Title: EFFECT OF NANOCOMPOSITE PACKAGING CONTAINING AG AND ZNO ON REDUCING PASTEURIZATION TEMPERATURE OF ORANGE JUICE Article Snippet: Nanocomposite low-density polyethylene (LDPE) films containing Ag and ZnO nanoparticles were prepared by melt mixing process through the twin-screw extruder.. Packages prepared from nanocomposite films were then filled with fresh orange juice, pasteurized (at 55 and 65C for 16 s) and then stored at 4C.. Microbial stability, ascorbic acid (AA) content, browning index and color value of the juice were evaluated after 7, 28, 56, 84 and 112 days of being stored. Article Title: Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice Article Snippet: Contents lists available at ScienceDirect Innovative Food Science and Emerging Technologies j ourna l homepage: www.e lsev ie r.com/ locate / i fset Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice Aryou Emamifar, Mahdi Kadivar ⁎, Mohammad Shahedi, Sabihe Soleimanian-Zad Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran ⁎ Corresponding author.. Tel.. : +98 311 3913382; fax: E-mail address: mak120@mail.usack.ca (M. Kadivar) 1466-8564/$ – see front matter © 2010 Published by E doi:10.1016/j.ifset.2010.06.003 a b s t r a c t a r t i c l e i n f o Article history: Received 9 November 2009 Accepted 14 June 2010 Editor Proof Receive Date 12 July 2010 Keywords: Orange juice Nanocomposite Nano-ZnO Nanosilver Nanocomposite LDPE films containing Ag and ZnO nanoparticles were prepared by melt mixing in a twinscrew extruder. Article Title: Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice Article Snippet: Nanocomposite LDPE films containing Ag and ZnO nanoparticles were prepared by melt mixing in a twin-screw extruder.. Orange juice was sterilized and was inoculated with 8.5 log cfu/mL of lactobacillus plantarum.. Packages prepared from nanocomposite films were then filled with this orange juice and then stored at 4 C. Microbial stability of the juice was evaluated after 7, 28, 56, 84, and 112 days of storage. Article Title: Effect of basil seed gum based edible coating enriched with echinacea extract on the postharvest shelf life of fresh strawberries Article Snippet: Effects of novel edible coatings based on bail seed gum (BSG) enriched with echinacea extract (EE) (3% BSG, 3% BSG + 0.5% EE, 3% BSG + 1.5% EE, 3% BSG + 3% EE) on the quality characteristics of fresh strawberries were monitored after 0, 4, 8, 12, 16 and 20 days of storage (1C, 95% RH).. The lowest growth of microorganisms, weight loss, softening and ascorbic acid, phenol and anthocyanin degradation were measured in strawberries coated with 3% BSG + 3% EE.. Moreover, the strawberries coated with 3% BSG + 3% EE showed the highest antioxidant and superoxide dismutase activity, the lowest peroxidase activity and received the highest ranked sensory attributes. Article Title: Nanocomposite coating based on sodium alginate and nano-ZnO for extending the storage life of fresh strawberries (Fragaria × ananassa Duch.) Article Snippet: The combination of two hurdles including sodium alginate (SA) as an edible coating and nano-ZnO (1.5% SA + 0.25 g/L nano-ZnO, 1.5% SA + 0.75 g/L nano-ZnO and 1.5% SA + 1.25 g/L nano-ZnO) on the storage life of fresh strawberries was considered during 0, 4, 8, 12, 16 and 20 days (1 °C, 95% RH).. The lowest growth of microorganisms, weight loss, softening and ascorbic acid content, phenol, and anthocyanins degradation, was measured in strawberries coated with 1.5% SA + 1.25 g/L nano-ZnO.. Moreover, the strawberries coated with 1.5% SA + 1.25 g/L nano-ZnO showed the highest antioxidant and superoxide dismutase activity, the lowest peroxidase activity, and received the highest-ranked sensory attributes. Article Title: IL-17-dependent cellular immunity to collagen type V predisposes to obliterative bronchiolitis in human lung transplants Article Snippet: All analyses were performed using SAS Article Title: Molecules for the treatment of lung disease involving an immune reaction to connective tissue found in the lung Article Snippet: All analyses were performed using |