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Hydrodynamic Cavitation: Characterization of a Novel Design with Energy Considerations for the Inactivation of Saccharomyces cerevisiae in Apple Juice.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 6, p. M298, doi. 10.1111/j.1750-3841.2008.00827.x
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- Article
Effect of Continuous Flow High-Pressure Throttling on Rheological and Ultrastructural Properties of Soymilk.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 6, p. E288, doi. 10.1111/j.1750-3841.2008.00803.x
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- Article
Evaluation of Liquid Smoke Treated Ready-to-Eat (RTE) Meat Products for Control of Listeria innocua M1.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 4, p. M179, doi. 10.1111/j.1750-3841.2008.00714.x
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- Article
Hydrodynamic Cavitation to Improve Bulk Fluid to Surface Mass Transfer in a Nonimmersed Ultraviolet System for Minimal Processing of Opaque and Transparent Fluid Foods.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M407, doi. 10.1111/j.1750-3841.2007.00518.x
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- Article
Inactivation of Food Spoilage Microorganisms by Hydrodynamic Cavitation to Achieve Pasteurization and Sterilization of Fluid Foods.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M414, doi. 10.1111/j.1750-3841.2007.00543.x
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- Article
DYNAMIC MECHANICAL ANALYSIS OF MARINATED CHICKEN BREAST MEAT.
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- Journal of Texture Studies, 2000, v. 31, n. 4, p. 421, doi. 10.1111/j.1745-4603.2000.tb00300.x
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- Article
¹H NMR Studies of Water in Chicken Breast Marinated with Different Phosphates.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 4, p. 575, doi. 10.1111/j.1365-2621.2000.tb16051.x
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- Article
Measurement of Residence Time Distribution of Fluid and Particles in Turbulent Flow.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 1, p. 255, doi. 10.1111/j.1365-2621.1991.tb08024.x
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- Article
Fate of Clostridium sporogenes PA 3679 in Fish Sausage Formulations with Adjusted a<sub>w</sub> using Food Binders.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1129, doi. 10.1111/j.1365-2621.1989.tb05938.x
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- Article
Effect of osmotic dehydration and high temperature fluidized bed drying on properties of dehydrated rabbiteye blueberries
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 980, doi. 10.1111/j.1365-2621.1987.tb14256.x
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- Article
Thermal destruction of immunoglobulin A, lactoferrin, thiamin and folic acid in human milk
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 348
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- Article
Influence of sugars on heat inactivation, injury and repair of Saccharomyces cerevisiae
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 211, doi. 10.1111/j.1365-2621.1986.tb10872.x
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- Article
Studies on egg albumin gelation using nuclear magnetic resonance
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 59
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- Article
Comparison of shelf life and quality of mullet stored at zero and sub-zero temperature
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 317, doi. 10.1111/j.1365-2621.1984.tb12411.x
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- Article
Effects of processing and storage on the water-soluble vitamin content of human milk
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 3, p. 994
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- Article
Unsaturated iron-binding capacity of human milk
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 4, p. 1298
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- Article
Effect of heat treatment for trypsin inhibitor inactivation on physical and functional properties of peanut protein
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 917, doi. 10.1111/j.1365-2621.1982.tb12745.x
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- Article
Descriptors for texture profile analysis of frankfurter-type products from minced fish
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 695, doi. 10.1111/j.1365-2621.1982.tb12693.x
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- Article
Protein-protein interaction and fat and water binding in comminuted flesh products
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1117
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- Article
Effects of microbiological decontamination on the storage stability of fresh fish
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1012, doi. 10.1111/j.1365-2621.1981.tb02980.x
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- Article
Changes in physical properties of meat batters during heating
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 850
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- Article
Brining procedures to produce uniform salt content in fish
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 874
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- Article
Processing and ingredient influences on texture of cooked comminutedfish muscle
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1615
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- Article
Influence of pressurization on binding strength of turkey meat rollsstuffed in membrane casings
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 1, p. 298
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- Article
Transportation and color maintenance of hanging beef
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 168
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- Article
Physical properties of protein preparations related to their functional characteristics in comminuted meat systems
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1615
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- Article
Degradation of fish muscle during mechanical deboning and storage with emphasis on lipid oxidation
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1646
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- Article
Effects of cold storage environment on color of exposed lean beef surfaces
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 4, p. 860
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- Article
Predicting the water activity of multicomponent systems from water sorption isotherms of individual components
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 4, p. 922
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- Article
Dynamics of freezing and their effects on the water-holding capacityof a gelatinized starch gel
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 301
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- Article
Factors affecting textural characteristics of cooked comminuted fishmuscle
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 391, doi. 10.1111/j.1365-2621.1976.tb00627.x
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- Article
Effect of temperature and pH on protein-protein interaction in actomyosin solutions
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 273, doi. 10.1111/j.1365-2621.1976.tb00599.x
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- Article
Isolation and characterization of the lipids from the chicken preen glands
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 195, doi. 10.1111/j.1365-2621.1976.tb01134.x
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- Article
Relationship between chopping temperatures and fat and water bindingin communited meat batters
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 5, p. 1061, doi. 10.1111/j.1365-2621.1975.tb02267.x
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- Article
Storage stability of 55 degree Brix orange juice concentrate aseptically packaged in plastic and glass containers
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 433, doi. 10.1111/j.1365-2621.1975.tb02225.x
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- Article
Effect of smokehouse temperature, humidity and air flow on smoke penetration into fish muscle
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- Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 240
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- Article
Process requirements and properties of spray-dried squid protein
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 735, doi. 10.1111/j.1365-2621.1974.tb17968.x
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- Article
Effect of smoking temperatures on acceptability and storage stability of smoked Spanish mackerel
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 596, doi. 10.1111/j.1365-2621.1974.tb02957.x
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- Article
Effect of smokehouse temperature, humidity and air velocity on rate of heating and quality of frankfurters
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 3, p. 602
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- Article
Heat transfer, organoleptic quality changes and moisture exchange inair-blast chilled poultry carcasses
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- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 6, p. 924
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- Article
Cellulase production in continuous culture by Trichoderma reesei on xylose-based media.
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- Biotechnology & Bioengineering, 1992, v. 39, n. 8, p. 865, doi. 10.1002/bit.260390808
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- Article
Cellulase production by Trichoderma reesei when cultured on xylose-based media supplemented with sorbose.
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- Biotechnology & Bioengineering, 1991, v. 37, n. 1, p. 12, doi. 10.1002/bit.260370104
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- Article
Physicochemical factors affecting ethanol adsorption by activated carbon.
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- Biotechnology & Bioengineering, 1987, v. 29, n. 4, p. 445, doi. 10.1002/bit.260290407
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- Article
KINETIC PARAMETERS FOR THERMAL INACTIVATION OF PLASMIN.
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- Journal of Food Biochemistry, 1989, v. 13, n. 6, p. 475, doi. 10.1111/j.1745-4514.1989.tb00414.x
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- Article