Found: 71
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Zinc and phytate distribution in peas. Influence of heat treatment, germination, pH, substrate, and phosphorus on pea phytate and phytase
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 96
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- Article
Volatile compounds characterizing the aroma of fresh Atlantic and Pacific oysters
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 5
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Volatile components of a yeast extract composition
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 125
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- Article
Vitamin E composition of some seed oils as determined by high performance liquid chromatography with fluorometric detection
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 121, doi. 10.1111/j.1365-2621.1985.tb13291.x
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- Article
Turbot fillet sections cooked by microwave and conventional heating methods: objective and sensory evaluation
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 172
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- Article
Tricalcium phosphate-soybean oil in fortified processed cereals to suppress insects, dusting, and separation
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 245, doi. 10.1111/j.1365-2621.1985.tb13320.x
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- Article
Thermodynamic properties of water on rice as calculated from reversible and irreversible isotherms
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 101, doi. 10.1111/j.1365-2621.1985.tb13286.x
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- Article
Thermal transitions of admixed starch/fish protein systems during heating
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 20, doi. 10.1111/j.1365-2621.1985.tb13268.x
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- Article
Thermal transitions of actomyosin and surimi prepared from Atlantic croaker as studied by differential scanning calorimetry
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 10, doi. 10.1111/j.1365-2621.1985.tb13266.x
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- Article
Temperature sensor placement errors in institutional size retort pouches
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 192
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- Article
Sulfite residues in maraschino cherries
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 256
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- Article
Studies on egg albumin gelation using nuclear magnetic resonance
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 59
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- Article
Structural changes in beef longissimus dorsi induced by postmortem low voltage electrical stimulation
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 39
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- Article
Storage stability of dehydrated and soy-fortified fermented maize meal
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 182, doi. 10.1111/j.1365-2621.1985.tb13305.x
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- Article
Shelf-life extension of pedha by packaging
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 51, doi. 10.1111/j.1365-2621.1985.tb13275.x
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- Article
Rigidity and viscosity changes of croaker actomyosin during thermal gelation
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 14
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- Article
Rheological and stability transitions in meat batters containing soyprotein concentrate and vital wheat gluten
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 160, doi. 10.1111/j.1365-2621.1985.tb13300.x
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- Article
Reduction in phytic acid levels in soybeans during tempeh production, storage and frying
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 260
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- Article
Quality of gamma irradiated California Valencia oranges
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 215, doi. 10.1111/j.1365-2621.1985.tb13312.x
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- Article
Purification and properties of lipoxygenase in germinating sunflowerseeds
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 88
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- Article
Production of weep in packaged refrigerated beef
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 155, doi. 10.1111/j.1365-2621.1985.tb13299.x
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- Article
Preparation of the cooked cured-meat pigment, dinitrosyl ferrohemochrome, from hemin and nitric oxide
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 272
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- Article
Pectinesterase activity, pectin methylation, and texture changes during storage of blanched cucumber slices
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 201
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- Article
Measuring meat homogenate consistency with the Gosuc consistometer
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 169
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- Article
Nutrient composition of cantaloupe and honeydew melons
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 136
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- Article
Nomilin acetyl-lyase, a bacterial enzyme for nomilin debittering of citrus juices
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 118
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- Article
Microbiological changes in fresh market tomatoes during packing operations
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 254
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- Article
Methyl anthranilate content of Ohio Concord grapes
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 280
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- Article
Oxygen involvement in betanine degradation: effect of antioxidants
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 106
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- Article
Low moisture extrusion: effects of cooking moisture on product characteristics
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 249, doi. 10.1111/j.1365-2621.1985.tb13321.x
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- Article
Kinetics of water uptake by food powders
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 278
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- Article
Kinetic history effect on lipid oxidation of methyl linoleate in a model system
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 145, doi. 10.1111/j.1365-2621.1985.tb13296.x
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- Article
Influence of tannin on Phaseolus vulgaris protein digestibility and quality
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 67, doi. 10.1111/j.1365-2621.1985.tb13279.x
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- Article
Functional properties of lupin protein isolates (Lupinus albus cv Multolupa)
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 82
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- Article
Identification of the sugars and acids in birch sap
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 266
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- Article
Heating characteristics of homogeneous milk-based formulas in cans processed in an agitating retort
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 209, doi. 10.1111/j.1365-2621.1985.tb13311.x
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- Article
Factors influencing the pressing and reconstitution characteristics of peanuts
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 232, doi. 10.1111/j.1365-2621.1985.tb13317.x
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- Article
Growth of the acid-tolerant fungus Scytalidium acidophilum as a potential source of single-cell protein
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 197, doi. 10.1111/j.1365-2621.1985.tb13308.x
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- Article
Improving accuracy and precision of water activity measurements witha vapor pressure manometer
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 148
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- Article
Foodservice systems: comparison of production methods and storage times for alfalfa sprouts
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 188
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- Article
Effects of electrical stimulation, hot boning, and chilling on bull semimembranosus muscle
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 36
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- Article
Heat gelling properties of hen's egg yolk low density lipoprotein (LDL) in the presence of other protein
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 63, doi. 10.1111/j.1365-2621.1985.tb13278.x
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- Article
Evaluation of the hemagglutinating activity of low-temperature cooked kidney beans
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 78
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- Article
Effect of rotenone and pH on the color of pre-rigor muscle
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 34
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- Article
Enumeration of radiation-resistant, nonspore-forming bacteria
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 268, doi. 10.1111/j.1365-2621.1985.tb13329.x
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- Article
Fermentation of sugarcane bagasse hemicellulose hydrolysate to xylitol by a hydrolysate-acclimatized yeast
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 226, doi. 10.1111/j.1365-2621.1985.tb13315.x
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- Article
Effect of total solids level on heat inactivation of pectinesterase in orange juice
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 220
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- Article
Effect of dyes on the growth of food yeasts
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 241
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- Article
Estimation of microbial populations in orange juice by bioluminescence
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 116, doi. 10.1111/j.1365-2621.1985.tb13289.x
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- Article
Effect of proteins, protein hydrolyzates and amino acids on o-dihydroxyphenolase activity of polyphenol oxidase of mushroom, avocado, andbanana
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 1, p. 111, doi. 10.1111/j.1365-2621.1985.tb13288.x
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- Article