Found: 94
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Variation in the vitamin and mineral content or raw and cooked commercial Phaseolus vulgaris classes
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1701
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- Article
Use of antisera to heat-stable antigens of adrenals for species identification in thoroughly cooked beef sausages
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1810, doi. 10.1111/j.1365-2621.1981.tb04492.x
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- Article
Tin and iron content of canned and bottled foods
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1751
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- Article
Thermal resistance of spores from pH elevating strains of Bacillus licheniformis
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1710, doi. 10.1111/j.1365-2621.1981.tb04469.x
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- Article
Thiamin content, texture, and sensory evaluation of postmortem papain-injected chicken
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1684
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- Article
Wheat hardness: Time required to grind wheat with the Brabender automatic micro hardness tester
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1863
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- Article
Water vapor-air effective diffusivity in apple tissues
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1960
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Water activity determination with the proximity equilibration cell
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1978
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- Article
Tenderness improvement of the major muscles of the beef carcass by electrical stimulation
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1774
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- Article
Vacuum mixing influence on characteristics of sectioned and formed beef steak
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1673, doi. 10.1111/j.1365-2621.1981.tb04460.x
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- Article
Use of sunflower protein in sausages
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1657, doi. 10.1111/j.1365-2621.1981.tb04455.x
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- Article
Temperature dependence of effective diffusion coefficient for total solids during washing of cheese curd
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1958
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- Article
Studies on the yield and quality characteristics of tofu
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1734
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- Article
Studies on degradation of different types of caseins and proteins bylactobacilli
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1954
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- Article
Storage proteins of glandless cottonseed flour
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1855, doi. 10.1111/j.1365-2621.1981.tb04503.x
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- Article
Rapid detection of psychrotrophic bacteria in relation to retail beef quality
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1669, doi. 10.1111/j.1365-2621.1981.tb04459.x
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- Article
Proteinaceous surfactants produced from gelatin by enzymatic modification: Application to preparation of food items
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1738
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- Article
Statistical designs and panel training/experience for sensory analysis
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1902
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- Article
Sensory properties and lipid oxidation in prerigor processed fresh pork sausage
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1659
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- Article
Retention of some water-soluble vitamins during home preparation of commercially frozen potato products
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1697
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- Article
Reducing postmortem aging time of beef with electrical stimulation
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1777, doi. 10.1111/j.1365-2621.1981.tb04483.x
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- Article
Stability of precured beef blends
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1944
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- Article
Some biochemical changes in sarcoplasmic depleted, intact beef muscle inoculated with Pseudomonas fragi
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1766
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- Article
Preservation of grayfish (Squalus acanthias) by salting
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1646
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- Article
Photochemical degradation of betanine and selected anthocyanins
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1934, doi. 10.1111/j.1365-2621.1981.tb04522.x
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- Article
Palatability of meat from mule deer
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1805
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Oligosaccharides and protein efficiency ratio of oncom (fermented peanut press cake)
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1970, doi. 10.1111/j.1365-2621.1981.tb04538.x
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- Article
Nutritional evaluation of covalently lysine enriched wheat gluten byTetrahymena bioassay
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1840, doi. 10.1111/j.1365-2621.1981.tb04500.x
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- Article
Molecular structure of banana starch
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1894, doi. 10.1111/j.1365-2621.1981.tb04513.x
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- Article
Mineral composition of four Indian food legumes
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1962, doi. 10.1111/j.1365-2621.1981.tb04534.x
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- Article
Methylene chloride extraction of gossypol from cottonseed products
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1726
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- Article
Loss and regeneration of betacyanin pigments during processing of red beets
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1713, doi. 10.1111/j.1365-2621.1981.tb04470.x
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- Article
Ion-exchange chromatographic determination of lysozyme in egg white
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1827, doi. 10.1111/j.1365-2621.1981.tb04497.x
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- Article
Investigations of the Great Northern Bean (Phaseolus vulgaris L.) starch: Solubility, swelling, interaction with free fatty acids, and alkaline water retention capacity of blends with wheat flours
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1914, doi. 10.1111/j.1365-2621.1981.tb04518.x
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- Article
Investigation into potential sources of heat-stable alkaline protease in mechanically separated Atlantic croaker (Micropogon undulatus)
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1654, doi. 10.1111/j.1365-2621.1981.tb04454.x
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- Article
Innocuous alterations in preserved onions, Allium cepa L.
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1966
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- Article
Influence of soaking and cooking upon the softening and eating quality of black beans (Phaseolus vulgaris)
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1716
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- Article
Influence of pre-soaking on black bean cooking kinetics
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1721
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- Article
Influence of breed type, sex, feeding systems and muscle bundle sizeon bovine fiber type characteristics
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1760
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- Article
Influence of batter viscosity on breading of chicken drumsticks
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1950
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- Article
In vitro binding of vitamin B-6 by selected polysaccharides, lignin,and wheat bran
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1860
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- Article
HPLC determination of caffeine and theobromine content of various natural and red Dutched cocoas
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1968
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- Article
High temperature drying: Effect on spaghetti properties
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1741, doi. 10.1111/j.1365-2621.1981.tb04476.x
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- Article
Heat-induced aggregation of egg white proteins as studied by vertical flat-sheet polyacrylamide gel electrophoresis
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1829
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- Article
Growth and enterotoxin A production by Staphylococcus aureus in precooked bacon in the intermediate moisture range
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1687, doi. 10.1111/j.1365-2621.1981.tb04464.x
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- Article
Effects of processing on zinc levels in spinach, beef, and potatoes
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1707, doi. 10.1111/j.1365-2621.1981.tb04468.x
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- Article
Effects of blade tenderization, vacuum mixing, salt addition and mixing time on binding of meat pieces into sectioned and formed beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1678, doi. 10.1111/j.1365-2621.1981.tb04461.x
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- Article
Effects of alkaline protease in minced fish on texture of heat-processed gels
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1643
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- Article
Further studies on the antibotulinal effectiveness of nisin in acidic media
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1972, doi. 10.1111/j.1365-2621.1981.tb04539.x
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- Article
Functional properties of the Great Northern bean (Phaseolus vulgarisL.) proteins: Sorption, buffer, ultraviolet, dielectric, and adhesive properties
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 6, p. 1910
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- Article