Found: 88
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Varietal difference in the topography of rice grain and its influence on milling quality
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 393, doi. 10.1111/j.1365-2621.1984.tb12430.x
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- Article
Use of defatted corn germ flour in pasta products
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 482
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- Article
Use of a milk assay to evaluate the effects of potassium on commercial yeast lactases
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 435, doi. 10.1111/j.1365-2621.1984.tb12438.x
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- Article
Use of chlorine dioxide for controlling microorganisms during handling and storage of fresh cucumbers
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 396
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- Article
Ultrasonic extraction of a heatlabile 7S protein fraction from autoclaved, defatted soybean flakes
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 551, doi. 10.1111/j.1365-2621.1984.tb12465.x
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- Article
Transglutaminase catalyzed cross-linking of myosin to soya protein, casein and gluten
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 573, doi. 10.1111/j.1365-2621.1984.tb12471.x
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- Article
Thermodynamic and kinetic stability constants of selected carboxylicacids and iron
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 500, doi. 10.1111/j.1365-2621.1984.tb12451.x
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- Article
Studies on turpentine-like off-odor in cola
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 485, doi. 10.1111/j.1365-2621.1984.tb12447.x
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- Article
Studies on the physical and chemical properties of kiwi fruit starch
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 620, doi. 10.1111/j.1365-2621.1984.tb12483.x
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- Article
Stimulation by formate of antimicrobial activity of Lactobacillus bulgaricus in milk
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 652, doi. 10.1111/j.1365-2621.1984.tb12493.x
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- Article
Sterilization of food in containers with an end flat against a retort bottom: Numerical analysis and experimental measurements
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 461
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- Article
Sorption isotherms and drying rates of Jerusalem artichoke (Helianthus tuberosus L.)
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 384, doi. 10.1111/j.1365-2621.1984.tb12428.x
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- Article
Some factors influencing the nonheme iron content of meat and its implications in oxidation
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 581, doi. 10.1111/j.1365-2621.1984.tb12473.x
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- Article
Size exclusion/HPLC of heated water soluble bovine and porcine muscle proteins
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 598, doi. 10.1111/j.1365-2621.1984.tb12478.x
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- Article
Sensory characters of thuringer sausage extended with textured soy protein
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 334
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- Article
Sensor contamination with organic volatiles during water activity measurements with an electric hygrometer
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 514
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- Article
Selenium in foods purchased or produced in South Dakota
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 446, doi. 10.1111/j.1365-2621.1984.tb12440.x
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- Article
Selected properties of the lipid and protein fractions from chia seed
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 555
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- Article
Role of woodsmoke in N-nitrosothiazolidine formation in bacon
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 658
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- Article
Rapid, automated analysis of amines in seafood by ion-moderated partition HPLC
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 603, doi. 10.1111/j.1365-2621.1984.tb12479.x
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- Article
Quality and maturity indices for postharvest handling of southern peas
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 389, doi. 10.1111/j.1365-2621.1984.tb12429.x
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- Article
Proximate components in selected variety breads commercially produced in major U.S. cities
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 642
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- Article
Preparation and evaluation of trialkoxytricarballylate, trialkoxycitrate, trialkoxyglycerylether, jojoba oil and sucrose polyester as lowcalorie replacements of edible fats and oils
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 419, doi. 10.1111/j.1365-2621.1984.tb12436.x
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Observations on reprocessing frozen Alaska pollock (Theragra chalcogramma)
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 323
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- Article
Parametric analysis for predicting freezing time of infinitely slab-shaped food
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 468, doi. 10.1111/j.1365-2621.1984.tb12444.x
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- Article
Nutritional quality of vegetable pigeonpeas (Cajanus cajan (L) Mill sp): mineral and trace elements
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 645, doi. 10.1111/j.1365-2621.1984.tb12489.x
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- Article
Mineral and vitamin contents of seeds and sprouts of newly availablesmall-seeded soybeans and market samples of mungbeans
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 656
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- Article
Mineral and phytic acid partitioning among air-classified bean flourfractions
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 569
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- Article
Microbiological contamination and primal cut yields of skinned and scalded pork carcasses
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 356
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- Article
Mechanism which enables the cell wall to retain homogeneous appearance of tomato juice
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 628
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- Article
Isolation and characterization of adzuki bean (Vigna angularis cv Takara) starch
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 558, doi. 10.1111/j.1365-2621.1984.tb12467.x
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- Article
Iron availability from soy, meat and soy/meat samples in anemic ratswith and without prevention of coprophagy
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 585, doi. 10.1111/j.1365-2621.1984.tb12474.x
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- Article
Interrelationships of protein, fat and moisture content of broiler meat
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 359
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- Article
Inhibition of N-nitrosamine formation in a cured ground pork belly model system
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 341
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- Article
Influence of prerigor pressurization on postmortem beef muscle creatine phosphokinase activity and degradation of creatine phosphate and adenosine triphosphate
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 595
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- Article
Hydrophobicity and solubility of meat proteins and their relationship to emulsifying properties
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 345
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- Article
Gelatin photoelasticity: A new technique for measuring stress distributions in gels during penetration testing
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 654
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- Article
Growth and corresponding elevation of tomato juice pH by Bacillus coagulans
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 647, doi. 10.1111/j.1365-2621.1984.tb12490.x
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- Article
Functional properties of blood globin
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 370, doi. 10.1111/j.1365-2621.1984.tb12424.x
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- Article
Fluorescence and aflatoxin content of individual almond kernels naturally contaminated with aflatoxin
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 493, doi. 10.1111/j.1365-2621.1984.tb12449.x
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- Article
Extention of shelf-life of oysters by pasteurization in flexible pouches
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 331
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- Article
Evaluation of extra low voltage electrical stimulation systems for bovine carcasses
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 363
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- Article
Effects of water activity, light intensity and physical structure offoods on the kinetics of riboflavin photodegradation
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 525
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- Article
Effects of various sucrose fatty acid ester emulsifiers on high-ratio white layer cakes
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 380, doi. 10.1111/j.1365-2621.1984.tb12427.x
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- Article
Effects of phytic acid, divalent cations, and their interactions on {alpha}-amylase activity
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 516, doi. 10.1111/j.1365-2621.1984.tb12456.x
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- Article
Effects of phosphates on firming rate of cooked rice
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 660, doi. 10.1111/j.1365-2621.1984.tb12497.x
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- Article
Effects of heat and natural fermentation on amino acids, flatus producing compounds, lipid oxidation and trypsin inhibitor in blends of soybean and cornmeal
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 563
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- Article
Effects of heat and fermentation on the extractability of minerals from soybean meal and cornmeal blends
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 566
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- Article
Effects of germination and dietary calcium on zinc bioavailability from peas
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 652
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- Article
Effects of essential oils from plants on growth of food spoilage yeasts
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 2, p. 429
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- Article