statgraphics plus windows, version 5.1 (Manugistics inc)
90
Structured Review
Manugistics inc
statgraphics plus windows, version 5.1
Statgraphics Plus Windows, Version 5.1, supplied by Manugistics inc, 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/statgraphics+plus+windows%2C+version+5%2E1/statgraphics+plus+5+1/pm29544836-115-15-18
Average 90 stars, based on 1 article reviews
Statgraphics Plus Windows, Version 5.1, supplied by Manugistics inc, 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/statgraphics+plus+windows%2C+version+5%2E1/statgraphics+plus+5+1/pm29544836-115-15-18
Average 90 stars, based on 1 article reviews
statgraphics plus windows, version 5.1 - by Bioz Stars,
2026-09
90/100 stars
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Related Articles
other:Article Title: Effect of humectants and Zygosaccharomyces bailii inoculation on the physical stability of oil-in-water emulsions modeling salad dressings. Article Snippet: BACKGROUND: Salad dressing formulations include a pH within 3.2–4.1, salt and other solutes to depress water activity.. The interaction between hydrocolloids and other components such as humectants determines their physical and microbiological stability.. To our knowledge, the effect of commonly used solutes on physical stability and rheological characteristics of oilin-water emulsions stabilized by xanthan gum has not been reported, and neither has the effect of a spoilage yeast on physical stability been evaluated. Article Title: Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces. Article Snippet: Article history: Received 12 February 2016 Received in revised form 26 April 2016 Accepted 27 April 2016 Available online 30 April 2016 The effect of xanthan gum, guar gum, oil and the structure promoted by these compounds on the growth of Zygosaccharomyces bailii and on physical stability of emulsified systems simulating acid sauces was studied.. Furthermore, the effect of yeast growth on physical stability of emulsions was also evaluated.. Yeast growth was evaluated by plate count and modeled by the modified Gompertz equation. |