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Effect of Microbial Transglutaminase on Spaghetti Quality.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C306, doi. 10.1111/j.1750-3841.2008.00741.x
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- Article
Quality Characterization of Pasta Enriched with Mustard Protein Isolate.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. S229, doi. 10.1111/j.1750-3841.2008.00742.x
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- Article
Efficacy of Pulsed UV-Light for the Decontamination of Escherichia coli O157:H7 and Salmonella spp. on Raspberries and Strawberries.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. M201, doi. 10.1111/j.1750-3841.2008.00743.x
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- Article
Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. H63, doi. 10.1111/j.1750-3841.2008.00744.x
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- Article
A Model Stomach System to Investigate Disintegration Kinetics of Solid Foods during Gastric Digestion.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. E202, doi. 10.1111/j.1750-3841.2008.00745.x
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- Article
Altering Pasting Characteristics of Sweet Potato Starches through Amino Acid Additives.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C373, doi. 10.1111/j.1750-3841.2008.00755.x
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- Article
Formation of Biopolymer-Coated Liposomes by Electrostatic Deposition of Chitosan.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. N7, doi. 10.1111/j.1750-3841.2008.00747.x
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- Article
Effects of Salinity on Physicochemical Properties of Alaska Pollock Surimi after Repeated Freeze–Thaw Cycles.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C347, doi. 10.1111/j.1750-3841.2008.00753.x
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- Article
Thermal Behavior of Resistant Starches RS 2, RS 3, and RS 4.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C356, doi. 10.1111/j.1750-3841.2008.00754.x
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- Article
Irradiation Compared with Chlorination for Elimination of Escherichia coli O157:H7 Internalized in Lettuce Leaves: Influence of Lettuce Variety.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. M208, doi. 10.1111/j.1750-3841.2008.00746.x
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- Article
Qualification and Quantification of Fish Protein in Prepared Surimi Crabstick.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C329, doi. 10.1111/j.1750-3841.2008.00759.x
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- Article
Interaction of Fish Myoglobin and Myofibrillar Proteins.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C292, doi. 10.1111/j.1750-3841.2008.00749.x
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- Article
Determination of Regional Flavor Differences in U.S. Cheddar Cheeses Aged for 6 Mo or Longer.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. S199, doi. 10.1111/j.1750-3841.2008.00750.x
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- Article
Attenuated Total Reflectance–Fourier Transform Infrared Spectroscopy Coupled with Multivariate Analysis for Measurement of Acesulfame-K in Diet Foods.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C426, doi. 10.1111/j.1750-3841.2008.00751.x
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- Article
Characterization of Headspace Aroma Compounds of Freshly Brewed Arabica Coffees and Studies on a Characteristic Aroma Compound of Ethiopian Coffee.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C335, doi. 10.1111/j.1750-3841.2008.00752.x
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- Article
Effect of Free-SH Containing Compounds on Allyl Isothiocyanate Antimicrobial Activity against Escherichia coli O157:H7.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. M214, doi. 10.1111/j.1750-3841.2008.00762.x
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- Article
Free Amino Acids in Botanicals and Botanical Preparations.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C323, doi. 10.1111/j.1750-3841.2008.00767.x
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- Article
Characterization and Quantification of Anthocyanins in Grape Juices Obtained from the Grapes Cultivated in Korea by HPLC/DAD, HPLC/MS, and HPLC/MS/MS.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C378, doi. 10.1111/j.1750-3841.2008.00756.x
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- Article
Carbon Monoxide Treatments to Impart and Retain Muscle Color in Tilapia Fillets.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C390, doi. 10.1111/j.1750-3841.2008.00757.x
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- Article
Use of Microbial Transglutaminase and Nonmeat Proteins to Improve Functional Properties of Low NaCl, Phosphate-Free Patties Made from Channel Catfish ( Ictalurus punctatus) Belly Flap Meat.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. E218, doi. 10.1111/j.1750-3841.2008.00758.x
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- Article
Effect of Transglutaminase on Some Properties of Cake Enriched with Various Protein Sources.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. S209, doi. 10.1111/j.1750-3841.2008.00760.x
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- Article
Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. H72, doi. 10.1111/j.1750-3841.2008.00761.x
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- Article
The Use of Bacterial Alkaline Phosphatase Assay for Rapid Monitoring of Bacterial Counts on Spinach.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. M236, doi. 10.1111/j.1750-3841.2008.00763.x
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- Article
Optimization of the Enzymatic Hydrolysis of Chicken Meat Using Response Surface Methodology.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C405, doi. 10.1111/j.1750-3841.2008.00765.x
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- Article
Analysis of Volatile Compounds in Beef Fat by Dynamic-Headspace Solid-Phase Microextraction Combined with Gas Chromatography–Mass Spectrometry.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C420, doi. 10.1111/j.1750-3841.2008.00764.x
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- Article
Disintegration of Solid Foods in Human Stomach.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. R67, doi. 10.1111/j.1750-3841.2008.00766.x
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- Article
Food Surface Texture Measurement Using Reflective Confocal Laser Scanning Microscopy.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. E227, doi. 10.1111/j.1750-3841.2008.00787.x
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- Article
Editorial.
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- 2008
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- Editorial
Industrial Applications of Selected JFS Articles.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. v, doi. 10.1111/j.1750-3841.2008.00823.x
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- Article
Addition of Phenolic Acids on the Reduction of Methanol Content in Wine.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C432, doi. 10.1111/j.1750-3841.2008.00768.x
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- Article
Analyzing the Sensory Characteristics and Taste-Sensor Ions of MSG Substitutes.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. S191, doi. 10.1111/j.1750-3841.2008.00769.x
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- Article
Influence of Sodium Chloride and Glucose on Acid-Induced Gelation of Heat-Denatured Ovalbumin.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C313, doi. 10.1111/j.1750-3841.2008.00770.x
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- Article
Textural Properties of Gelling System of Low-Methoxy Pectins Produced by Demethoxylating Reaction of Pectin Methyl Esterase.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C367, doi. 10.1111/j.1750-3841.2008.00771.x
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- Article
Design of Conservative Simulated Particles for Validation of a Multiphase Aseptic Process.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. E193, doi. 10.1111/j.1750-3841.2008.00772.x
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- Article
Extraction and Characterization of Chickpea ( Cicer arietinum) Albumin and Globulin.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C299, doi. 10.1111/j.1750-3841.2008.00773.x
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- Publication type:
- Article
Anthocyanin Content, Antioxidant Activity, and Selected Physical Properties of Flowable Purple-Fleshed Sweetpotato Purees.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. S215, doi. 10.1111/j.1750-3841.2008.00774.x
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- Publication type:
- Article
Viability of Lactobacillus Rhamnosus R0011 in an Apple-Based Fruit Juice under Simulated Storage Conditions at the Consumer Level.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. M221, doi. 10.1111/j.1750-3841.2008.00775.x
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- Article
Edible Coatings for Enhancing Microbial Safety and Extending Shelf Life of Hard-Boiled Eggs.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. M227, doi. 10.1111/j.1750-3841.2008.00776.x
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- Article
Tuna Pepsin: Characteristics and Its Use for Collagen Extraction from the Skin of Threadfin Bream ( Nemipterus spp.).
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C413, doi. 10.1111/j.1750-3841.2008.00777.x
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- Article
Effects of Fruit Maturity on Watermelon Ultrastructure and Intracellular Lycopene Distribution.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. S222, doi. 10.1111/j.1750-3841.2008.00778.x
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- Article
Quality Grading of Atlantic Salmon ( Salmo salar) by Computer Vision.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. E211, doi. 10.1111/j.1750-3841.2008.00779.x
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- Article
Characterization of Amino Cross-Linked Soy Protein Hydrogels.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C283, doi. 10.1111/j.1750-3841.2008.00780.x
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- Article
Hibiscus sabdariffa L. Extracts Inhibit the Mutagenicity in Microsuspension Assay and the Proliferation of HeLa Cells.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. T75, doi. 10.1111/j.1750-3841.2008.00781.x
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- Article
The Effects of Boiling and Leaching on the Content of Potassium and Other Minerals in Potatoes.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. H80, doi. 10.1111/j.1750-3841.2008.00782.x
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- Publication type:
- Article
Synthesis and Bioaccessibility of Fe-Pheophytin Derivatives from Crude Spinach Extract.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. H86, doi. 10.1111/j.1750-3841.2008.00783.x
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- Article
Effects of Pulsed UV-Light on Peanut Allergens in Extracts and Liquid Peanut Butter.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. C400, doi. 10.1111/j.1750-3841.2008.00784.x
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- Article
Growth Kinetics of Listeria monocytogenes in Broth and Beef Frankfurters—Determination of Lag Phase Duration and Exponential Growth Rate under Isothermal Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. E235, doi. 10.1111/j.1750-3841.2008.00785.x
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- Article
Control of Listeria monocytogenes in Ready-to-Eat Meats Containing Sodium Levulinate, Sodium Lactate, or a Combination of Sodium Lactate and Sodium Diacetate.
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- Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 5, p. M239, doi. 10.1111/j.1750-3841.2008.00786.x
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- Article