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Steroids in bovine muscle and adipose tissue.
- Published in:
- Lipids, 1969, v. 4, n. 5, p. 369, doi. 10.1007/BF02531008
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- Article
Synthesis, purification and characterization of 7-ketocholesterol and epimeric 7-hydroxycholesterols.
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- Lipids, 1968, v. 3, n. 6, p. 551, doi. 10.1007/BF02530901
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- Article
Isolation and characterization of cholesterol-5 B,6 B-oxide from an aerated aqueous dispersion of cholesterol.
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- Lipids, 1968, v. 3, n. 4, p. 335, doi. 10.1007/BF02530935
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- Article
Water vapor and oxygen permeability of wax films.
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- Journal of the American Oil Chemists' Society (JAOCS), 1993, v. 70, n. 9, p. 867, doi. 10.1007/BF02545345
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- Article
The effect of relative humidity gradient on water vapor permeance of lipid and lipid-hydrocolloid bilayer films.
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- Journal of the American Oil Chemists' Society (JAOCS), 1992, v. 69, n. 11, p. 1081, doi. 10.1007/BF02541041
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- Article
Resistance of lipid films to oxygen transmission.
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- Journal of the American Oil Chemists' Society (JAOCS), 1989, v. 66, n. 8, p. 1129, doi. 10.1007/BF02670099
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- Article
The influence of polymorphic form on oxygen and water vapor transmission through lipid films.
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- Journal of the American Oil Chemists' Society (JAOCS), 1989, v. 66, n. 8, p. 1147, doi. 10.1007/BF02670101
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- Article
Tempering influence on oxygen and water vapor transmission through a stearyl alcohol film.
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- Journal of the American Oil Chemists' Society (JAOCS), 1989, v. 66, n. 8, p. 1154, doi. 10.1007/BF02670102
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- Article
Resistance of lipid films to water vapor transmission.
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- Journal of the American Oil Chemists' Society (JAOCS), 1989, v. 66, n. 8, p. 1139, doi. 10.1007/BF02670100
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- Article
THE EFFECTS of SOLUTION COMPOSITION and DRYING TEMPERATURE ON CRYSTALLINITY, PERMEABILITY and MECHANICAL PROPERTIES of METHYLCELLULOSE FILMS.
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- Journal of Food Processing & Preservation, 1993, v. 17, n. 4, p. 231, doi. 10.1111/j.1745-4549.1993.tb00728.x
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- Article
THE EFFECTS of PLASTICIZERS ON CRYSTALLINITY, PERMEABILITY, and MECHANICAL PROPERTIES of METHYLCELLULOSE FILMS.
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- Journal of Food Processing & Preservation, 1993, v. 17, n. 4, p. 247, doi. 10.1111/j.1745-4549.1993.tb00729.x
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- Article
EFFECT OF METAL IONS ON RESIDUAL NITRITE<sup>1</sup>.
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- Journal of Food Processing & Preservation, 1981, v. 5, n. 4, p. 191, doi. 10.1111/j.1745-4549.1981.tb00634.x
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- Article
Effect of Direct Acidification and Heat on the Solubility of ProteinExtracts from a Fermented Sausage Mix
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- Journal of Animal Science, 1975, v. 41, n. 2, p. 554
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- Article
Barrier Properties and Surface Characteristics of Edible, Bilayer Films.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1393, doi. 10.1111/j.1365-2621.1989.tb05120.x
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- Article
Evaluation of Edible, Bilayer Films for Use as Moisture Barriers for Food.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1400, doi. 10.1111/j.1365-2621.1989.tb05121.x
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- Article
An Edible Film of Lipids and Cellulose Ethers: Barrier Properties to Moisture Vapor Transmission and Structural Evaluation.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1383, doi. 10.1111/j.1365-2621.1989.tb05118.x
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- Article
An Edible Film of Lipids and Cellulose Ethers: Performance in a Model Frozen-Food System.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1390, doi. 10.1111/j.1365-2621.1989.tb05119.x
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- Article
Effect of cryoprotectants on frozen whitefish fillets
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 999, doi. 10.1111/j.1365-2621.1988.tb13517.x
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- Article
Effect of cryoprotectants on frozen burbot fillets and a comparison with whitefish fillets
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 4, p. 1004, doi. 10.1111/j.1365-2621.1988.tb13518.x
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- Article
Use of an edible film to maintain water vapor gradients in foods
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 382
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- Article
Water vapor permeability of edible bilayer films
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1478, doi. 10.1111/j.1365-2621.1984.tb12825.x
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- Article
Water vapor permeability of an edible, fatty acid, bilayer film
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 6, p. 1482, doi. 10.1111/j.1365-2621.1984.tb12826.x
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- Article
Use of electrodialysis to improve the protein stability of frozen skim milks and milk concentrates
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- Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 5, p. 1429
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- Article
Stability of proteins in ultrafiltered, low-lactose milk concentrateduring frozen storage
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1603
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- Article
Efficacy of various carbohydrates as cryoprotectants for casein in skim milk
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1597
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- Article
Accelerated tests for evaluating protein stability in frozen skim milk
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1592
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- Article
Protein stability of frozen milk as influenced by storage temperature and ultrafiltration
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- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 4, p. 1211
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- Publication type:
- Article
Rate of pH decline in beef muscle stored at above- and below-freezing temperatures
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- Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1681
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- Article
Factors affecting the formation of nitrate from added nitrite in model systems and cured meat products
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 673, doi. 10.1111/j.1365-2621.1978.tb02390.x
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- Article
Changes in soluble and bound peroxidases during low-temperature storage of green beans
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 527
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- Publication type:
- Article
Studies on the gelation of egg yolk and plasma upon freezing and thawing
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1658, doi. 10.1111/j.1365-2621.1977.tb08450.x
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- Article
Microstructure of egg yolk
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 5, p. 1193
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- Article
Tenderness and water holding properties of beef muscle as influencedby freezing and subsequent storage at -3 or 15 degrees C
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 6, p. 1433, doi. 10.1111/j.1365-2621.1976.tb01189.x
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- Article
Effect of muscle type on residual nitrite in cured meat
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- Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 1, p. 100, doi. 10.1111/j.1365-2621.1976.tb01111.x
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- Article
The effect of bacterial fermentation on protein solubility in a sausage model system
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- Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 4, p. 833
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- Article
The association of protein solubility with physical properties in a fermented sausage
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1973, v. 38, n. 7, p. 1128
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- Article
INHIBITION OF o-DIPHENOL OXIDASE BY DICHLORODIFLUOROMETHANE.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1972, v. 37, n. 5, p. 702, doi. 10.1111/j.1365-2621.1972.tb02729.x
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- Article
EFFECT OF HEAT TREATMENT ON VISCOSITY OF YOLK.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 864, doi. 10.1111/j.1365-2621.1970.tb02014.x
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- Article
DISC GEL ELECTROPHORESIS OF PROTEINS IN NATIVE AND HEAT-TREATED ALBUMEN, YOLK, AND CENTRIFUGED WHOLE EGG.
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- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 6, p. 774, doi. 10.1111/j.1365-2621.1970.tb01992.x
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- Article
STEROIDS IN EGG YOLK.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 601, doi. 10.1111/j.1365-2621.1970.tb04821.x
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- Publication type:
- Article
CCI<sub>3</sub>F HYDRATE: ABILITY TO INHIBIT OXIDATION OF L-ASCORBIC ACID IN PEAS.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 640, doi. 10.1111/j.1365-2621.1970.tb04832.x
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- Publication type:
- Article
Enzymic and Acid Hydrolysis of Sucrose as Influenced by Freezing.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 4, p. 378, doi. 10.1111/j.1365-2621.1969.tb10370.x
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- Publication type:
- Article
Deterioration of Fresh-Water Whitefish Muscle During Frozen Storage at −10°C.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1969, v. 34, n. 1, p. 1, doi. 10.1111/j.1365-2621.1969.tb14350.x
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- Publication type:
- Article
Photoxidation of Cholesterol in Spray-dried Egg Yolk Upon Irradiation.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 6, p. 581, doi. 10.1111/j.1365-2621.1968.tb09078.x
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- Article
Chemical Deterioration of Frozen Bovine Muscle at −4° C.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 227, doi. 10.1111/j.1365-2621.1968.tb01355.x
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- Article
Free and Esterified Cholesterol Content of Animal Muscles and Meat Products.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1967, v. 32, n. 1, p. 30, doi. 10.1111/j.1365-2621.1967.tb01951.x
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- Publication type:
- Article
Interaction of Low-Density Lipoprotein (LDL) from Yolk Plasma with Methyl Orange.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 6, p. 812, doi. 10.1111/j.1365-2621.1966.tb03254.x
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- Article
Surface Activity of Yolk, Plasma and Dispersions of Yolk Fractions.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1966, v. 31, n. 5, p. 643, doi. 10.1111/j.1365-2621.1966.tb01919.x
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- Article
A Comparison of Methods for the Microscopic Examination of Frozen Tissue.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 601, doi. 10.1111/j.1365-2621.1965.tb01809.x
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- Article
Influence of Freezing Egg Yolk Plasma on the Properties of Low-Density Lipoproteins.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1964, v. 29, n. 6, p. 762, doi. 10.1111/j.1365-2621.1964.tb00444.x
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- Article