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Characterization of Isoflavones in Membrane-processed Soy Protein Concentrate.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 401, doi. 10.1111/j.1365-2621.2003.tb14172.x
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Production of Volatiles from Fatty Acids and Oils by Irradiation.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 70, doi. 10.1111/j.1365-2621.2003.tb14116.x
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Consumer-specified Instrumental Quality of Short-dough Cookie Texture Using Penetrometry and Break Force.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 382, doi. 10.1111/j.1365-2621.2003.tb14169.x
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Optimization of Extraction of Anthocyanins from Black Currants with Aqueous Ethanol.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 240, doi. 10.1111/j.1365-2621.2003.tb14146.x
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A Rapid Hexane-free Method for Analyzing Lycopene Content in Watermelon.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 328, doi. 10.1111/j.1365-2621.2003.tb14160.x
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Sensory Evaluation of Taste of Alkali-ion Water and Bottled Mineral Waters.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 354, doi. 10.1111/j.1365-2621.2003.tb14164.x
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Determination of Pyrazine and Flavor Variations in Peanut Genotypes During Roasting.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 394, doi. 10.1111/j.1365-2621.2003.tb14171.x
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Inhibition of Listeria monocytogenes on Hot Dogs Using Antimicrobial Whey Protein-based Edible Casings.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 291, doi. 10.1111/j.1365-2621.2003.tb14155.x
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Variable Pressure-scanning Electron Microscopic Observation of Walleye Pollack Surimi Gel.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 307, doi. 10.1111/j.1365-2621.2003.tb14157.x
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Physicochemical and Sensory Evaluation of 'Rocha' Pear Following Controlled Atmosphere Storage.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 318, doi. 10.1111/j.1365-2621.2003.tb14159.x
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Physicochemical Properties and Functionality of Rice Bran Protein Hydrolyzate Prepared from Heat-stabilized Defatted Rice Bran with the Aid of Enzymes.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 152, doi. 10.1111/j.1365-2621.2003.tb14132.x
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Design of Plastic Bottles for Packaging of Virgin Olive Oil.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 170, doi. 10.1111/j.1365-2621.2003.tb14135.x
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Free Amino Acids in Hake Stored in Bulk and Packed in a Combined System of Atmospheres.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 105, doi. 10.1111/j.1365-2621.2003.tb14123.x
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Polyphenol Oxidase from Bean Sprouts ( Glycine max L.).
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 16, doi. 10.1111/j.1365-2621.2003.tb14107.x
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A Process for Increasing the Free Fat Content of Spray-dried Whole Milk Powder.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 210, doi. 10.1111/j.1365-2621.2003.tb14141.x
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Chlorpyrifos Residues Before and After Cooking of Catfish Fillets.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 12, doi. 10.1111/j.1365-2621.2003.tb14106.x
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Antimutagenic Activity of Sakuranetin from Prunus Jamasakura.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 52, doi. 10.1111/j.1365-2621.2003.tb14113.x
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Effect of Chemically Modified Soy Proteins and Ficin-tenderized Meat on the Quality Attributes of Sausage.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 85, doi. 10.1111/j.1365-2621.2003.tb14119.x
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Effect of Heat Treatment on Bovine Lactoperoxidase Activity in Skim Milk: Kinetic and Thermodynamic Analysis.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 89, doi. 10.1111/j.1365-2621.2003.tb14120.x
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The Efficiency of TBHQ, β-carotene, Citric Acid, and Tinuvin 234® on the Sensory Stability of Soybean Oil Packaged in PET Bottles.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 302, doi. 10.1111/j.1365-2621.2003.tb14156.x
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Compression Heating of Selected Fatty Food Materials during High-pressure Processing.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 254, doi. 10.1111/j.1365-2621.2003.tb14148.x
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The Effects of Irradiation, High Hydrostatic Pressure, and Temperature during Pressurization on the Characteristics of Cooked-reheated Salmon and Catfish Fillets.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 368, doi. 10.1111/j.1365-2621.2003.tb14167.x
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Antioxidant Action of Borage, Rosemary, Oregano, and Ascorbic Acid in Beef Patties Packaged in Modified Atmosphere.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 339, doi. 10.1111/j.1365-2621.2003.tb14162.x
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Distribution and Physiological Functions of Caffeoylquinic Acid Derivatives in Leaves of Sweetpotato Genotypes.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 111, doi. 10.1111/j.1365-2621.2003.tb14124.x
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Retrogradation of Starch Mixtures Containing Rice Starch.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 260, doi. 10.1111/j.1365-2621.2003.tb14149.x
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Milk-based Gels Made with κ-Carrageenan.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 137, doi. 10.1111/j.1365-2621.2003.tb14129.x
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Evaluation of Textural Properties and Microstructure During Storage of Minimally Processed Apples.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 312, doi. 10.1111/j.1365-2621.2003.tb14158.x
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Physico-chemical and Sensory Characteristics of Flavored Snacks from Extruded Cassava/Pigeonpea Flour.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 363, doi. 10.1111/j.1365-2621.2003.tb14166.x
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Performance Specification of Time-temperature Integrators Designed to Protect Against Botulism in Refrigerated Fresh Foods.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 2, doi. 10.1111/j.1365-2621.2003.tb14105.x
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Determination of PCBs in Fish Using Enzyme-linked Immunosorbent Assay (ELISA).
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 133, doi. 10.1111/j.1365-2621.2003.tb14128.x
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Irradiation Effects on Biogenic Amines in Korean Fermented Soybean Paste During Fermentation.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 80, doi. 10.1111/j.1365-2621.2003.tb14118.x
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Microencapsulation of Lactobacillus casei YIT 9018 using a Microporous Glass Membrane Emulsification System.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 195, doi. 10.1111/j.1365-2621.2003.tb14139.x
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Plasticizer Effect on Grease Barrier and Color Properties of Whey-protein Coatings on Paperboard.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 229, doi. 10.1111/j.1365-2621.2003.tb14144.x
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- Article
Absorption of Calcium and Magnesium by the Fruiting Body of the Cultivated Mushroom Hypsizigus marmoreus (Peck) Bigelow from Sawdust Culture Media.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 76, doi. 10.1111/j.1365-2621.2003.tb14117.x
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- Article
Continuous Flow Radio Frequency Heating of Water and Carboxymethylcellulose Solutions.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 217, doi. 10.1111/j.1365-2621.2003.tb14142.x
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- Article
Physicochemical Response of Palmita-type Cheese to Low-dose Irradiation.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 26, doi. 10.1111/j.1365-2621.2003.tb14109.x
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- Article
Gelation of Food Protein Induced by Recombinant Microbial Transglutaminase.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 48, doi. 10.1111/j.1365-2621.2003.tb14112.x
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- Article
Effects of Antioxidants in Polyethylene Film on Fresh Beef Color.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 99, doi. 10.1111/j.1365-2621.2003.tb14122.x
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- Article
Oxidative Stability of ω3-rich Camelina Oil and Camelina Oil-based Spread Compared with Plant and Fish Oils and Sunflower Spread.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 345, doi. 10.1111/j.1365-2621.2003.tb14163.x
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Antimicrobial Effects of Wine on Escherichia coli O157:H7 and Salmonella typhimurium in a Model Stomach System.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 285, doi. 10.1111/j.1365-2621.2003.tb14154.x
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- Article
Antimicrobial Action of Chitosan against Spoilage Organisms in Precooked Pizza.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 271, doi. 10.1111/j.1365-2621.2003.tb14151.x
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Oxygen Barrier Properties of Whey Protein Isolate Coatings on Polypropylene Films.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 224, doi. 10.1111/j.1365-2621.2003.tb14143.x
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- Article
Quality Enhancement of UF-clarified Pear Juice using Adsorbent and Weak-base Resins at Different Temperatures.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 333, doi. 10.1111/j.1365-2621.2003.tb14161.x
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The Effect of Minor Components on Milk Fat Microstructure and Mechanical Properties.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 182, doi. 10.1111/j.1365-2621.2003.tb14137.x
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Determination of Carbonation Threshold in Yogurt.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 378, doi. 10.1111/j.1365-2621.2003.tb14168.x
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Survival and Metabolic Activity of Microencapsulated Bifidobacterium longum in Stirred Yogurt.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 275, doi. 10.1111/j.1365-2621.2003.tb14152.x
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Whey Protein Coatings for Fresh Fruits and Relative Humidity Effects.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 176, doi. 10.1111/j.1365-2621.2003.tb14136.x
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Antimicrobial activity of Ginkgo biloba leaf extract on Listeria monocytogenes.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 268, doi. 10.1111/j.1365-2621.2003.tb14150.x
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Antioxidative Activity and Safety of 50% Ethanolic Red Bean Extract ( Phaseolus radiatus L. var. Aurea).
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 21, doi. 10.1111/j.1365-2621.2003.tb14108.x
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Assessment of the Oxidative and Hydrolytic Degradation of Oils Used as Liquid Medium of In-oil Preserved Vegetables.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 1, p. 147, doi. 10.1111/j.1365-2621.2003.tb14131.x
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