Works matching IS 00221147 AND DT 1976 AND VI 41 AND IP 3
Results: 62
Zooplankton and phytoplankton from Galveston Bay: Taxonomic distribution and coexistence with Vibrio parahaemolyticus
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 725
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Use of diamide in determining the shelf life of refrigerated chicken
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 631
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Trimethylamine-specific electrode for fish quality control
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 723
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Toasting and hexane: ethanol extraction of defatted soy flakes. Flavor of flours, concentrates and isolates
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 642
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The fate of nitrite: Reaction with protein
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 585
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The sensitivity of food spoilage yeasts to acetaldehyde vapors
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 717, doi. 10.1111/j.1365-2621.1976.tb00708_41_3.x
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The plastein reaction and its applications: A review
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 490
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The chemistry and cell biology of the vacuolar proteins of seeds
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 475, doi. 10.1111/j.1365-2621.1976.tb00651.x
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Texture profile analysis parameters obtained by an Instron UniversalTesting Machine
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 721, doi. 10.1111/j.1365-2621.1976.tb00710_41_3.x
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The influence of two kinds of protected lipid supplement on the flavor of lamb
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 633, doi. 10.1111/j.1365-2621.1976.tb00687.x
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Soybean extruded product: A response surface analysis
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 647, doi. 10.1111/j.1365-2621.1976.tb00691.x
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Skim milk fortification using blends of skim milk ultrafiltrate and cottage cheese whey
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 624
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Secondary drying of drum-dried thermoplastic foods
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 696, doi. 10.1111/j.1365-2621.1976.tb00700_41_3.x
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Scanning electron microscopy of aged free and restrained bovine muscle
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 601
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Reverse osmosis separation and concentrations of food sugars
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 672
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Quality characteristics of portion-controlled tenderloin steaks
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 636
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Psychometric analysis of food aromas by profiling and multidimensional scaling
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 567
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Protein fortification of corn tortillas with oilseed flours
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 656, doi. 10.1111/j.1365-2621.1976.tb00693.x
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Protein concentrate from normal and high-lysine corns by alkaline extraction: Preparation
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 509
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Protein concentrate from normal and high-lysine corns by alkaline extraction: Composition and properties
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 512
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Production of limonate dehydrogenase by Pseudomonas
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 706
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Processing approaches for limited freeze drying
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 612
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Prediction of water activity lowering ability of food humectants at high aw
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 532, doi. 10.1111/j.1365-2621.1976.tb00664.x
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Palatability and visual acceptance of dark, normal and pale colored porcine M. longissimus
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 628
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On the statistical analysis of inoculated packs
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 578, doi. 10.1111/j.1365-2621.1976.tb00674.x
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Objective evaluation of texture of minced black rockfish (Sebastes spp.) during frozen storage
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 609
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Nutritive value of sprouted wheat flour
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 719, doi. 10.1111/j.1365-2621.1976.tb00709_41_3.x
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Nonenzymic browning in a synthetic orange-flavored drink
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 711, doi. 10.1111/j.1365-2621.1976.tb00704.x-i1
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Mono- and oligosaccharide composition of groundnuts (Arachis hypogea)
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 715
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Microwave heating of food materials at various altitudes
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 699, doi. 10.1111/j.1365-2621.1976.tb00701_41_3.x
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Mass transfer and kinetic characteristics of a collagen-ss-galactosidase (Aspergillus niger) reactor
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 494
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Isolation of lipofuscin-like fluorescent products from ripening banana fruit
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 551
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Inhibitory capacity of sodium benzoate for nitrate-induced corrosionof tin plate
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 703, doi. 10.1111/j.1365-2621.1976.tb00702_41_3.x
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Identification of vacuum steam-distilled aroma compounds in the press juice of Arctic bramble, Rubus arcticus
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 555, doi. 10.1111/j.1365-2621.1976.tb00669.x
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Hydrocarbon production from freeze-dried meats
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 594, doi. 10.1111/j.1365-2621.1976.tb00677.x
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Heat treatment: A process to control the development of the hard-to-cook phenomenon in black beans (Phaseolus vulgaris)
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 661
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Functional properties of alfalfa leaf protein: Foaming
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 498, doi. 10.1111/j.1365-2621.1976.tb00655.x
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Functional properties of acylated glandless cottonseed flour
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 713
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Evaluation of antimicrobial agents in a microbial challenge study for intermediate moisture dog food
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 541
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Evaluation of a calcium alginate coating and a protective plastic wrapping for the control of lamb carcass shrinkage
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 639
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Estimation of the central temperature of thermally conductive food in cylindrical and rectangular cans during heat processing
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 685, doi. 10.1111/j.1365-2621.1976.tb00698_41_3.x
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Estimation of the average temperature of thermally conductive food in cylindrical and rectangular cans during heat processing
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 691, doi. 10.1111/j.1365-2621.1976.tb00699_41_3.x
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Enzyme and ultrasonic techniques for solubilization of protein from heat-treated cottonseed products
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 652, doi. 10.1111/j.1365-2621.1976.tb00692.x
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Effects of thermal stress and reduced water activity on conidia of Aspergillus parasiticus
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 547
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Effect of purified and nonpurified plant fibers on fecal output and composition
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 502
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Effect of order-of-mixing on aw lowering ability of food humectants
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 536
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- Article
Effect of neodiosmin on threshold and bitterness of limonin in waterand orange juice
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 681
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Effect of glycoalkaloids and phenolics on potato flavor
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 520
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Effect of glycerol on nonenzymatic browning in a solid intermediate moisture model food system
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 528
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Development of volatile aroma compounds in Arctic bramble, Rubus arcticus
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 3, p. 563, doi. 10.1111/j.1365-2621.1976.tb00670.x
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