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Characterization of Polyphenoloxidase from Stanley Plums.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1177, doi. 10.1111/j.1365-2621.1992.tb11292.x
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- Article
Ascorbic acid/citric acid combinations in the processing of frozen apple slices
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1713
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- Article
Influence of stems, petioles and leaves on the phenolic content of Concord and Aurora Blanc juice and wine
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 173
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- Article
Characterization of the aroma of raw carrots (Daucus carota L.) withthe use of factor analysis
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 71
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- Article
Application of anthocyanins as colorants for maraschino-type cherries
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 2, p. 483, doi. 10.1111/j.1365-2621.1979.tb03817.x
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- Article
Changes in Nonvolatile acids of Concord grapes during maturation
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 2, p. 543
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- Article
Characteristics of Concord grape polyphenoloxidase involved in juicecolor loss
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1398
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- Article
Processing factors affecting quality and storage stability of Concord grape juice
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 6, p. 1120, doi. 10.1111/j.1365-2621.1974.tb07331.x
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- Article
NONVOLATILE ACIDS OF STRAWBERRIES.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 5, p. 807, doi. 10.1111/j.1365-2621.1973.tb02080.x
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- Article
ASCORBIC ACID AND COLOR CHANGES IN SUMMER SQUASH AS INFLUENCED BY BLANCH, pH AND OTHER TREATMENTS.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 645, doi. 10.1111/j.1365-2621.1970.tb04834.x
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- Article
THE INFLUENCE OF THE SUCROSE POLYESTER, SEMPERFRESH™, ON THE STORAGE OF MICHIGAN GROWN 'MCINTOSH' AND 'GOLDEN DELICIOUS' APPLES <sup>1</sup>.
- Published in:
- Journal of Food Processing & Preservation, 1989, v. 13, n. 4, p. 293, doi. 10.1111/j.1745-4549.1989.tb00108.x
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- Article