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Drying Kinetics and Time-Temperature Distribution of Pregelatinized Bread.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1080, doi. 10.1111/j.1365-2621.2002.tb09456.x
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- Article
Evidence from three-dimensional seismic reflectivity images for enhanced melt supply beneath mid-ocean -ridge discontinuities.
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- Nature, 2000, v. 406, n. 6796, p. 614, doi. 10.1038/35020543
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- Article
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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Fractional conversion for determining texture degradation kinetics of vegetables.
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 1, doi. 10.1111/j.1365-2621.1997.tb04356.x
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- Article
Dielectric properties of a pregelatinized bread system at 2450 MHz as a function of temperature...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 145, doi. 10.1111/j.1365-2621.1997.tb04387.x
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- Article
Degradation kinetics of green color and chlorophylls in peas by colorimetry and HPLC.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 924, doi. 10.1111/j.1365-2621.1996.tb10903.x
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- Article
Microwave bumping: Quantifying explosions in foods during microwave heating.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 4, p. 899, doi. 10.1111/j.1365-2621.1994.tb08153.x
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- Article
Dielectric properties of pea puree at 915 MHz and 2450 MHz as a function of temperature.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 121, doi. 10.1111/j.1365-2621.1994.tb06913.x
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- Article
Permeability measurements of porous food materials.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1329, doi. 10.1111/j.1365-2621.1993.tb06176.x
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- Article
DIELECTRIC PROPERTIES of BENTONITE PASTES AS A FUNCTION of TEMPERATURE.
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- Journal of Food Processing & Preservation, 1993, v. 17, n. 2, p. 139, doi. 10.1111/j.1745-4549.1993.tb00230.x
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- Article
Reference materials for calibrating probes used for measuring thermal conductivity of frozen foods.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 186, doi. 10.1111/j.1365-2621.1993.tb03240.x
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- Article
HEAT FLUX SENSORS to MEASURE EFFECTIVE THERMAL CONDUCTIVITY of MULTILAYERED PLASTIC CONTAINERS.
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- Journal of Food Processing & Preservation, 1992, v. 16, n. 4, p. 233, doi. 10.1111/j.1745-4549.1992.tb00204.x
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- Article
DESIGN and CALIBRATION of A CONTINUOUS TEMPERATURE<sup>1</sup> MEASUREMENT SYSTEM IN A MICROWAVE CAVITY BY INFRARED IMAGING.
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- Journal of Food Processing & Preservation, 1991, v. 15, n. 5, p. 331, doi. 10.1111/j.1745-4549.1991.tb00176.x
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- Article
EFFECT of FILLING MATERIAL ON the TEMPERATURE DISTRIBUTION IN A THERMAL CONDUCTIVITY PROBE and THERMAL CONDUCTIVITY MEASUREMENTS: A NUMERICAL STUDY<sup>1</sup>.
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- Journal of Food Processing & Preservation, 1991, v. 15, n. 5, p. 339, doi. 10.1111/j.1745-4549.1991.tb00177.x
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- Article
PHYSICAL PROPERTIES of BAKED PRODUCTS AS FUNCTIONS of MOISTURE and TEMPERATURE.
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- Journal of Food Processing & Preservation, 1989, v. 13, n. 3, p. 201, doi. 10.1111/j.1745-4549.1989.tb00101.x
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- Article