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Effect of initial fat level and cooking method on cholesterol content and caloric value of ground beef patties
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 883
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- Article
ZrO<sub>2</sub>-Pt Interface Reactions.
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- Journal of the American Ceramic Society, 1975, v. 58, n. 11/12, p. 540, doi. 10.1111/j.1151-2916.1975.tb18790.x
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- Article
Theoretical Base and Experimental Techniques for Determination of Surface Energies of Ceramic Materials.
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- Journal of the American Ceramic Society, 1975, v. 58, n. 9/10, p. 441, doi. 10.1111/j.1151-2916.1975.tb19019.x
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- Article
Discussion of 'Porosity Effects in Polycrystalline Graphite'.
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- Journal of the American Ceramic Society, 1972, v. 55, n. 11, p. 580, doi. 10.1111/j.1151-2916.1972.tb13443.x
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- Article
Critical Surface Energies of Al<sub>2</sub>O<sub>3</sub> and Graphite.
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- Journal of the American Ceramic Society, 1972, v. 55, n. 6, p. 300, doi. 10.1111/j.1151-2916.1972.tb11289.x
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- Article
Wetting of TaC by Liquid Cu and Liquid Ag.
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- Journal of the American Ceramic Society, 1972, v. 55, n. 3, p. 157, doi. 10.1111/j.1151-2916.1972.tb11242.x
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- Article
Critical Surface Tension for Spreading in the Systems (Al-Mg)/Graphite and (Cu-O)/Sapphire.
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- Journal of the American Ceramic Society, 1971, v. 54, n. 8, p. 376, doi. 10.1111/j.1151-2916.1971.tb12325.x
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- Article
Wetting of Ceramics by Liquid Metals.
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- Journal of the American Ceramic Society, 1971, v. 54, n. 7, p. 332, doi. 10.1111/j.1151-2916.1971.tb12307.x
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- Article
Wetting of AlN and TiC by Liquid Ag and Liquid Cu.
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- Journal of the American Ceramic Society, 1970, v. 53, n. 12, p. 639, doi. 10.1111/j.1151-2916.1970.tb12031.x
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- Article
Wetting of AIN and TiC by Liquid Pb.
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- Journal of the American Ceramic Society, 1970, v. 53, n. 7, p. 426, doi. 10.1111/j.1151-2916.1970.tb12153.x
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- Article
Wetting of Ceramics by Liquid Aluminum.
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- Journal of the American Ceramic Society, 1970, v. 53, n. 7, p. 386, doi. 10.1111/j.1151-2916.1970.tb12138.x
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- Article
Current status of the anticoagulant hirudin: its biotechnological production and clinical practice.
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- Applied Microbiology & Biotechnology, 2001, v. 57, n. 5/6, p. 606, doi. 10.1007/s00253-001-0856-9
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- Article
Molecular characterization of the actin-encoding gene and the use of its promoter for a dominant selection system in the methylotrophic yeast Hansenula polymorpha.
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- Applied Microbiology & Biotechnology, 2001, v. 55, n. 6, p. 734, doi. 10.1007/s002530100605
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- Article
Proteolytic stability of recombinant human serum albumin secreted in the yeast Saccharomyces cerevisiae.
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- Applied Microbiology & Biotechnology, 2000, v. 53, n. 5, p. 575, doi. 10.1007/s002530051659
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- Article
Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. H63, doi. 10.1111/j.1750-3841.2008.00744.x
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- Article
Cloning and expression of a novel esterase gene cpoA from Burkholderia cepacia.
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- Journal of Applied Microbiology, 2004, v. 96, n. 6, p. 1306, doi. 10.1111/j.1365-2672.2004.02262.x
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- Article
Vectors for rapid selection of integrants with different plasmid copy numbers in the yeast Hansenula polymorpha DL1.
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- Yeast, 1999, v. 15, n. 7, p. 541, doi. 10.1002/(SICI)1097-0061(199905)15:7<541::AID-YEA392>3.0.CO;2-G
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- Article
Cioning and Characterization of the Hansenula polymorphe Homologue of the Saccharomyces cerevisiae PMR1 Gene
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- Yeast, 1998, v. 14, n. 13, p. 1233
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- Article
Low-fat Frankfurters with Elevated Levels of Water and Oleic Acid.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 871, doi. 10.1111/j.1365-2621.1990.tb05255.x
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- Article
Assessment of methodologies for colorimetric cholesterol assay of meats
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1642
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- Article
Oxidative stability of batter-breaded restructured nuggets processedfrom prerigor pork
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1047
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- Article
Relationships of ether-extractable fat vs Folch fat and fat content vs cholesterol content for beef longissimus muscles
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 3, p. 969
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- Article
Minimization of oxidative flavor deterioration in refrigerated, batter-breaded restructured pork nuggets by glandless cottonseed flour inthe meat or coating
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 388
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- Article
Sensory and cooking properties of beef steaks and roasts cooked withand without external fat
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 34
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- Article
Modification of the Schricker nonheme iron method to minimize pigment effects for red meats
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1174
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- Article
Microbiological and shelf-life properties of ground beef containing glandless cottonseed flour
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 5, p. 1388
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- Article
Factors affecting properties of raw-frozen pork sausage patties madewith various NaCl phosphate combinations
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1363, doi. 10.1111/j.1365-2621.1984.tb14991.x
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- Article
Factors affecting properties of precooked-frozen pork sausage patties made with various NaCl/phosphate combinations
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 5, p. 1372
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- Article
Use of glandless cottonseed and sunflower seed products in batter/breading for fried beef patties
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 1224, doi. 10.1111/j.1365-2621.1984.tb10441.x
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- Article
Enzymic lipid peroxidation in microsomal fractions from beef skeletal muscle
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 675
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- Article
Retardation by glandless cottonseed flour of lipid oxidation and discoloration in raw ground beef containing salt
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 2, p. 351
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- Article
Effect of cooking on cholesterol content of patties containing different amounts of beef, textured soy protein and fat
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 268, doi. 10.1111/j.1365-2621.1983.tb14844.x
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- Article
Effect of addition of chloride salts on rancidity of ground pork inoculated with a moraxella or a lactobacillus species
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 1, p. 302
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- Article
Effect of changes in intermuscular and subcutaneous fat levels on cholesterol content of raw and cooked beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1638
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- Article
Cholesterol content of raw and cooked beef longissimus muscles with different degrees of marbling
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 3, p. 716
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- Article
Combining aqueous extraction and membrane isolation techniques to recover protein and oil from soybeans
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 3, p. 912, doi. 10.1111/j.1365-2621.1981.tb15379.x
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- Article
Nutritional evaluation of the protein in oilseed products heated with sugars
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 164, doi. 10.1111/j.1365-2621.1981.tb14555.x
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- Article
Glandless cottonseed, peanut and soy protein ingredients in ground beef patties: Effect on rancidity and other quality factors
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 58, doi. 10.1111/j.1365-2621.1981.tb14530.x
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- Article
Antioxidant activity of methanolic extracts of various oilseed protein ingredients
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 1, p. 75, doi. 10.1111/j.1365-2621.1981.tb14534.x
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- Article
Energy use, cost, and product quality in preserving vegetables at home by canning, freezing, and dehydration
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1561, doi. 10.1111/j.1365-2621.1980.tb07563.x
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- Article
Water-soluble antioxidant activity of oilseed protein derivatives inmodel lipid peroxidation systems of meat
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1132, doi. 10.1111/j.1365-2621.1979.tb03464.x
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- Article
Minimization of further lipid peroxidation in the distillation 2-thiobarbituric acid test of fish and meat
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 6, p. 1776, doi. 10.1111/j.1365-2621.1978.tb07411.x
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- Article
Factors affecting oxygen uptake in model systems used for investigating lipid peroxidation in meats
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 1, p. 6, doi. 10.1111/j.1365-2621.1978.tb09723.x
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- Article
EXTRUSION OF MINCED CATFISH WITH CORN AND DEFATTED SOY FLOURS FOR SNACK FOODS.
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- Journal of Food Processing & Preservation, 2004, v. 28, n. 4, p. 288, doi. 10.1111/j.1745-4549.2004.23069.x
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- Article
Molecular cloning of levan fructotransferase gene fromArthrobacter ureafaciensK2032 and its expression inEscherichia colifor the production of difructose dianhydride IV.
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- Letters in Applied Microbiology, 2005, v. 40, n. 3, p. 228, doi. 10.1111/j.1472-765X.2005.01658.x
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- Article
EFFECTS OF LOW CONCENTRATIONS OF H<sub>2</sub>O<sub>2</sub> ON LIPID OXIDATION AND OF STORAGE AND pH ON NONHEME IRON CONTENT OF RAW BEEF MUSCLE.
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- Journal of Food Biochemistry, 1989, v. 13, n. 1, p. 31, doi. 10.1111/j.1745-4514.1989.tb00383.x
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- Article
Effects of methanol on expression of an anticoagulant hirudin in recombinant Hansenula polymorpha.
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- Journal of Industrial Microbiology & Biotechnology, 2001, v. 27, n. 1, p. 58, doi. 10.1038/sj.jim.7000163
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- Article
Production of recombinant hirudin in Hansenula polymorpha: variation of gene expression level depends on methanol oxidase and fermentation strategies.
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- Journal of Industrial Microbiology & Biotechnology, 1998, v. 21, n. 1/2, p. 1, doi. 10.1038/sj.jim.2900545
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- Article