jmp statistical software jmp pro 13.0.0 (SAS institute)
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jmp statistical software jmp pro 13.0.0
Jmp Statistical Software Jmp Pro 13.0.0, 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+statistical+software+jmp+pro+13%2E0%2E0/jmp+pro+software/pm37790925-100-8-14
Average 90 stars, based on 1 article reviews
Jmp Statistical Software Jmp Pro 13.0.0, 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+statistical+software+jmp+pro+13%2E0%2E0/jmp+pro+software/pm37790925-100-8-14
Average 90 stars, based on 1 article reviews
jmp statistical software jmp pro 13.0.0 - by Bioz Stars,
2026-10
90/100 stars
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Software:Article Title: Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions Article Snippet: Finally, the sample was transferred onto the SEM stage and examined using a JEOL JSM 7100F SEM (JEOL Ltd, Tokyo, Japan) for their microstructure in solution. .. To determine the statistical significance, duplicate means were analyzed by one-way analysis of variance using Article Title: Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purées: investigating their emulsion forming and stabilizing capacities. Article Snippet: The use of natural ingredients in food products is gaining attention because consumers are becoming more conscious on aspects of health, sustainability, and food security (Saraiva et al. 2020).. Consumers’ demand for the so-called ‘clean label’ foods, which are food products ascribed as allnatural, additive-free continue to grow (Varela and Fiszman 2013; Asioli et al. 2017; Maruyama et al. 2021).. This drives the food industry to develop plant-based products such as soups, sauces, and drinks using natural food ingredients and natural sources particularly plant-based materials (LopezSanchez et al. 2011; Ozturk and McClements 2016). Article Title: Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity Article Snippet: Accepted Manuscript Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity Jihan Santanina J. Santiago, Laura Salvia-Trujillo, Alex Palomo, Anuj Niroula, Fei Xu, Ann M. Van Loey, Marc E. Hendrickx PII: S0268-005X(17)31773-3 DOI: 10.1016/j.foodhyd.2018.03.005 Reference: FOOHYD 4316 To appear in: Food Hydrocolloids Received Date: 20 October 2017 Revised Date: 1 March 2018 Accepted Date: 4 March 2018 Please cite this article as: Santiago, J.S.J., Salvia-Trujillo, L., Palomo, A., Niroula, A., Xu, F., Van Loey, A.M., Hendrickx, M.E., Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity, Food Hydrocolloids (2018), doi: 10.1016/j.foodhyd.2018.03.005.. This is a PDF file of an unedited manuscript that has been accepted for publication.. As a service to our customers we are providing this early version of the manuscript. Article Title: In vitro digestibility kinetics of oil-in-water emulsions structured by water-soluble pectin-protein mixtures from vegetable purées Article Snippet: .. 305 2.2.8 Statistical analysis and kinetic modelling 306 M AN US CR IP T AC CE PT ED 14 Statistical analysis and data modelling were performed using |