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Growth and Production of Enterotoxin A by Staphylococcus aureus on `Home-style' French Fries.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 913, doi. 10.1111/j.1365-2621.1999.tb15939.x
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In Vitro Digestion/Caco-2 Cell Culture Model to Determine Optimal Ascorbic Acid to Fe Ratio...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 925, doi. 10.1111/j.1365-2621.1999.tb15942.x
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Fumonisin B... Production and Growth of Fusarium moniliforme and Fusarium proliferatum on Maize...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 921, doi. 10.1111/j.1365-2621.1999.tb15941.x
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Salt-free Miso Fermentation Using Ethanol, Sugars, and Polyols.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 918, doi. 10.1111/j.1365-2621.1999.tb15940.x
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Growth of Bacillus cereus on Oil-blanched Potato Strips for `Home-style' French Fries.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 909, doi. 10.1111/j.1365-2621.1999.tb15938.x
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Relative Effects of Ingredients on Cake Staling Based on an Accelerated Shelf-life Test.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 937, doi. 10.1111/j.1365-2621.1999.tb15944.x
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...-Carotene and Ascorbic Acid Retention in Fresh and Processed Vegetables.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 929, doi. 10.1111/j.1365-2621.1999.tb15943.x
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Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 903, doi. 10.1111/j.1365-2621.1999.tb15937.x
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Isostrength Comparison of Large-Strain (Fracture) Rheological Properties of Egg White and Whey...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 893, doi. 10.1111/j.1365-2621.1999.tb15935.x
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Variations in Rate of Water Loss as Related to Different Types of Post-rigor Porcine Musculature...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 865, doi. 10.1111/j.1365-2621.1999.tb15929.x
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Glass Transition Temperature of Casein as Affected by Transglutaminase.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 796, doi. 10.1111/j.1365-2621.1999.tb15914.x
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Hydrolysis of ...-casein (193-209) Fragment by Whole Cells and Fractions of Lactobacillus casei...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 899, doi. 10.1111/j.1365-2621.1999.tb15936.x
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Structure and Composition of Mushrooms as Affected by Hydrogen Peroxide Wash.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 889, doi. 10.1111/j.1365-2621.1999.tb15934.x
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Decreasing Oil Uptake of Doughnuts During Deep-fat Frying Using Curdlan.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 883, doi. 10.1111/j.1365-2621.1999.tb15933.x
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Predicting the Cutting Time of Coagulating Milk for Cheese Production Using a Heated Thermistor.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 879, doi. 10.1111/j.1365-2621.1999.tb15932.x
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Conjugated Linoleic Acid Content of Cheddar-type Cheeses as Affected by Processing.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 874, doi. 10.1111/j.1365-2621.1999.tb15931.x
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Amaranthus Betacyanin Pigments Applied in Model Food Systems.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 869, doi. 10.1111/j.1365-2621.1999.tb15930.x
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Physical and Molecular Properties of Egg-white Lipid Films.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 860, doi. 10.1111/j.1365-2621.1999.tb15928.x
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HMF Formation during Heat-treatment of Milk-type Products as Related to Milkfat Content.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 855, doi. 10.1111/j.1365-2621.1999.tb15927.x
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Formation of 2-Pentyl Pyridine During Processing of Soybean Protein Isolates as Affected by pH.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 852, doi. 10.1111/j.1365-2621.1999.tb15926.x
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Color and Heat Denaturation of Myoglobin Forms in Ground Beef.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 847, doi. 10.1111/j.1365-2621.1999.tb15925.x
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Bovine Plasma Protein Functions in Surimi Gelation Compared with Cysteine Protease Inhibitors.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 842, doi. 10.1111/j.1365-2621.1999.tb15924.x
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Formation of ...-terpineol in Citrus Juices, Model and Buffer Solutions.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 838, doi. 10.1111/j.1365-2621.1999.tb15923.x
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Ripening Profiles of Goat Cheese Produced from Milk Treated with High Pressure.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 833, doi. 10.1111/j.1365-2621.1999.tb15922.x
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Starch Retrogradation and Texture of Cooked Milled Rice During Storage.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 828, doi. 10.1111/j.1365-2621.1999.tb15921.x
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Kinetic Study of Antibrowning Agents and Pressure Inactivation of Avocado Polyphenoloxidase.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 823, doi. 10.1111/j.1365-2621.1999.tb15920.x
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Pressure-induced Denaturation of Muscle Proteins and its Prevention by Sugars and Polyols.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 818, doi. 10.1111/j.1365-2621.1999.tb15919.x
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Differentiation of Beef and Kangaroo Meat by Visible/Near-Infrafed Reflectance Spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 814, doi. 10.1111/j.1365-2621.1999.tb15918.x
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Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 808, doi. 10.1111/j.1365-2621.1999.tb15917.x
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Texture Changes Associated with Insolubilization of Sarcoplasmic Proteins During Salt-vinegar...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 804, doi. 10.1111/j.1365-2621.1999.tb15916.x
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Volatiles from Unpasteurized and Excessively Heated Orange Juice Analyzed with Solid Phase...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 800, doi. 10.1111/j.1365-2621.1999.tb15915.x
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Selective Increase in Conjugated Linoleic Acid in Milk Fat by Crystallization.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 792, doi. 10.1111/j.1365-2621.1999.tb15913.x
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Functional Properties of Milk-Egg Mixtures.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 787, doi. 10.1111/j.1365-2621.1999.tb15912.x
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Modification of Proteins from Soymilk Residue (Okara) by Trypsin.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 781, doi. 10.1111/j.1365-2621.1999.tb15911.x
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Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein/Whey Protein Ratios.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 776, doi. 10.1111/j.1365-2621.1999.tb15910.x
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Purification and Characterization of Proteinase from Atlantic Menhaden Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 772, doi. 10.1111/j.1365-2621.1999.tb15909.x
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Purification and Characterization of Alkaline Proteinase from Atlantic Menhaden Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 768, doi. 10.1111/j.1365-2621.1999.tb15908.x
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Tofu Yield and Textural Properties From Three Soybean Cultivars as Affected by Ratios of 7S...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 763, doi. 10.1111/j.1365-2621.1999.tb15907.x
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Inactivation of Nisin by Glutathione in Fresh Meat.
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 759, doi. 10.1111/j.1365-2621.1999.tb15906.x
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Degradation Kinetics of (-)-Epigallocatechin Gallate as a Function of pH and Dissolved Oxygen in...
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- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 5, p. 753, doi. 10.1111/j.1365-2621.1999.tb15905.x
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