Found: 19
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Electroplasmolysis and other treatments to improve apple juice yield.
- Published in:
- Journal of the Science of Food & Agriculture, 1991, v. 57, n. 2, p. 303, doi. 10.1002/jsfa.2740570214
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- Article
EFFECT OF SAMPLE WEIGHT AND ORIENTATION ON THE TEXTURE PRESS FORCE OF APPLE SLICES.
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- Journal of Texture Studies, 1988, v. 19, n. 2, p. 153, doi. 10.1111/j.1745-4603.1988.tb00932.x
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- Article
Packaging Effects on Applesauce in Multilayer Polymeric Films and Glass.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 671, doi. 10.1111/j.1365-2621.1992.tb08068.x
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- Article
Hydroxymethylfurfural Accumulation in Applesauce Packaged in Multilayer Polymer Films and Glass.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 530, doi. 10.1111/j.1365-2621.1992.tb05534.x
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- Article
Molecular Weight Cut-off of Ultrafiltration Membranes and the Quality and Stability of Apple Juice.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1250, doi. 10.1111/j.1365-2621.1989.tb05966.x
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- Article
The contributing effect of apple pectin on the freezing point depression of apple juice concentrates
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 372, doi. 10.1111/j.1365-2621.1987.tb06616.x
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- Article
A shelflife evaluation of an oriented polyethylene terephthalate package for use with hot filled apple juice
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 365, doi. 10.1111/j.1365-2621.1987.tb06614.x
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- Article
Use of sensory analysis for the observation of single gene effects on the quality of canned peas (Pisum sativum L.)
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1565, doi. 10.1111/j.1365-2621.1986.tb13863.x
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- Article
Rheology of apple sauce: effect of apple cultivar, firmness, and processing parameters
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 176, doi. 10.1111/j.1365-2621.1986.tb10864.x
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- Article
Thermal degradation of texture in apples
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 4, p. 1136
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- Article
Effect of fruit firmness and processing parameters on the particle size distribution in applesauce
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 744
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- Article
Apple juice clarification with the use of honey and pectinase
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 206
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- Article
Sensory analysis of carbonated apple juice using response surface methodology
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1595
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- Article
Improved sieve method for measurement of lyophoresis in applesauce
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1614
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- Article
Effect of postharest storage and ripening of apples on the sensory quality of processed applesauce
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1323
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- Article
Relationships of objective measurements to sensory components of canned applesauce and apple slices
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 756, doi. 10.1111/j.1365-2621.1984.tb13203.x
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- Article
Determination of sensory components accounting for intervarietal variation in applesauce and slices using factor analysis
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 751
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- Article
Characterization of the aroma of raw carrots (Daucus carota L.) withthe use of factor analysis
- Published in:
- 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
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- 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