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Quality of Strawberries Automatically Packed in Different Plastic Films.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1037, doi. 10.1111/j.1365-2621.1998.tb15849.x
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Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1042, doi. 10.1111/j.1365-2621.1998.tb15850.x
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Quality of Restructured Hams Manufactured with PSE Pork as Affected by Water Binders.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1007, doi. 10.1111/j.1365-2621.1998.tb15843.x
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Mechanical and Barrier Properties of Lactic Acid and Rennet Precipitated Casein-Based Edible Films.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1024, doi. 10.1111/j.1365-2621.1998.tb15846.x
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Composition and Quality Attributes of Reduced-Fat Cheese as Affected by Lecithin Type.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1018, doi. 10.1111/j.1365-2621.1998.tb15845.x
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Volume and Sensory Properties of Yellow Cakes as Affected by High Fructose Corn Syrup and Corn Oil.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1088, doi. 10.1111/j.1365-2621.1998.tb15861.x
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Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase-Free and Normal Soybeans.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1084, doi. 10.1111/j.1365-2621.1998.tb15860.x
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Domoic Acid Levels of Naturally Contaminated Scallops as Affected by Canning.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1081, doi. 10.1111/j.1365-2621.1998.tb15859.x
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Stability of Shredded Mozzarella Cheese Under Modified Atmospheres.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1075, doi. 10.1111/j.1365-2621.1998.tb15858.x
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- Article
Hydrogen Peroxide Production by Lactobacillus delbrueckii Subsp. Lactis I at 5...C.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1070, doi. 10.1111/j.1365-2621.1998.tb15857.x
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- Article
Moisture Content Adjustment to Modify Texture of Reduced-Oil Pecans.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1067, doi. 10.1111/j.1365-2621.1998.tb15856.x
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- Article
True Thermal Conductivity Determination of Moist Porous Food Materials at Elevated Temperatures.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1062, doi. 10.1111/j.1365-2621.1998.tb15855.x
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Extrusion of Soybean and Wheat Flour as Affected by Moisture Content.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1058, doi. 10.1111/j.1365-2621.1998.tb15854.x
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- Article
Structural and Textural Quality of Kinu-Tofu Frozen-then-Thawed at High-Pressure.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1054, doi. 10.1111/j.1365-2621.1998.tb15853.x
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Chitosan Film Mechanical and Permeation Properties as Affected by Acid, Plasticizer, and Storage.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1049, doi. 10.1111/j.1365-2621.1998.tb15852.x
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- Article
Heating Rates of Peach Juice in an Agitated Jacketed Vessel.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1045, doi. 10.1111/j.1365-2621.1998.tb15851.x
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Emulsification of Commercial Dairy Proteins with Exhaustively Washed Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1012, doi. 10.1111/j.1365-2621.1998.tb15844.x
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- Article
Controlling Temperature and Water Loss to Maintain Ascorbic Acid Levels in Strawberries During...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1033, doi. 10.1111/j.1365-2621.1998.tb15848.x
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Color Characteristics of Irradiated Vacuum-Packaged Pork, Beef, and Turkey.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1001, doi. 10.1111/j.1365-2621.1998.tb15842.x
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- Article
Electrical Properties of Fish Mince During Multi-frequency Ohmic Heating.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 1028, doi. 10.1111/j.1365-2621.1998.tb15847.x
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Iron-Catalyzed Oxidation of Menhaden Oil as Affected by Emulsifiers.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 997, doi. 10.1111/j.1365-2621.1998.tb15841.x
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Laboratory Reaction Cell to Model Maillard Color Development in a Starch-Glucose-Lysine System.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 991, doi. 10.1111/j.1365-2621.1998.tb15840.x
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- Article
Thermal Stabilities of Peroxidases from Fresh Pinto Beans.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 987, doi. 10.1111/j.1365-2621.1998.tb15839.x
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Salt-Starch Interactions as Evidenced by Viscosity and Dielectric Property Measurements.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 983, doi. 10.1111/j.1365-2621.1998.tb15838.x
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Measurement of Gelpoint Temperature and Modulus of Pectin Gels.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 979, doi. 10.1111/j.1365-2621.1998.tb15837.x
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Enzymatic Maceration: Effects on Volatile Components of Mango Pulp.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 975, doi. 10.1111/j.1365-2621.1998.tb15836.x
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Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 969, doi. 10.1111/j.1365-2621.1998.tb15835.x
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Prediction of Proximate Fish Composition from Ultrasonic Properties: Catfish, Cod, Flounder,...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 966, doi. 10.1111/j.1365-2621.1998.tb15834.x
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Separation of Egg White Lysozyme by Anionic Polysaccharides.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 962, doi. 10.1111/j.1365-2621.1998.tb15833.x
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Functional Properties of Heat Induced Gels from Liquid and Spray-Dried Porcine Blood Plasma as...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 958, doi. 10.1111/j.1365-2621.1998.tb15832.x
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Rosemary Extract and Precooking Effects on Lipid Oxidation in Heat-Sterilized Meat.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 955, doi. 10.1111/j.1365-2621.1998.tb15831.x
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Myofibrillar Protein Solubility of Model Beef Batters as Affected by Low Levels of Calcium,...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 951, doi. 10.1111/j.1365-2621.1998.tb15830.x
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Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 945, doi. 10.1111/j.1365-2621.1998.tb15829.x
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Effective Discrimination of Meat Tenderness Using Dual Attribute Time Intensity.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 940, doi. 10.1111/j.1365-2621.1998.tb15828.x
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Prediction of Food Emulsion Color Using Light Scattering Theory.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 6, p. 935, doi. 10.1111/j.1365-2621.1998.tb15827.x
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