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Use of sensory analysis for the observation of single gene effects on the quality of canned peas (Pisum sativum L.)
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1565, doi. 10.1111/j.1365-2621.1986.tb13863.x
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- Article
Ultrastructure of fresh, airblast and sodium chloride brine frozen uncooked blue crab muscle
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1398
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- Article
Thiamin, riboflavin, and nicotinic acid contents of tropical root crops from the South Pacific
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1563, doi. 10.1111/j.1365-2621.1986.tb13862.x
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- Article
Thermal transitions in myosin-ANS fluorescence and gel rigidity
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1540, doi. 10.1111/j.1365-2621.1986.tb13854.x
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- Article
Thermal activation of actomyosin Mg{sup}2*+s-ATPases from flying fish and black marlin muscles
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1407
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- Article
Tenderness and retail display characteristics of beef tenderloin steaks comparing kidney fat removal times under different processing andstorage systems
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1411
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- Article
Tenderization of meat with ginger rhizome protease
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1558, doi. 10.1111/j.1365-2621.1986.tb13860.x
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- Article
Passion fruit juice concentration by ultrafiltration and evaporation
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1501
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- Article
Rectified concentrated grape must: HPLC analysis of phenolic substances and hydroxymethylfurfural
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1498
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- Article
Production of riboflavin and vitamin B{sub}1{sub}2 by Bacillus megaterium ATCC 13639 and Enterobacter aerogenes in corn meal
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1514
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- Article
Physicochemical characteristics of 18 cultivars of Nigerian cowpeas (V. uniguiculata) and their cooking properties
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1483
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- Article
Stability evaluation of oil-in-water emulsions by gold sol
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1573
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- Article
Inhibition of polyphenoloxidase by sulfite
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1531, doi. 10.1111/j.1365-2621.1986.tb13852.x
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- Article
Minerals and protein in four hard red winter wheat varieties and fractions derived therefrom
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1522, doi. 10.1111/j.1365-2621.1986.tb13850.x
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- Article
Kinetics of decomposition of aspartame hydrochloride (Usal) in aqueous solutions
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1393
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- Article
Kinetic studies on the alkaline treatment of corn (Zea mays) for tortilla preparation
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1486, doi. 10.1111/j.1365-2621.1986.tb13841.x
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- Article
Inhibitory potency of plant antinutrients towards the in vitro digestibility of buckwheat protein
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1527, doi. 10.1111/j.1365-2621.1986.tb13851.x
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- Article
Moisture sorption studies on garlic powder
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1575
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- Article
Influence of heat treatment of milk on the flow properties of yoghurt
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1459
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- Article
High performance liquid chromatographic determination of vitamin C in fresh tomatoes
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1567, doi. 10.1111/j.1365-2621.1986.tb13864.x
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- Article
Heat inactivation of the ethylene-forming enzyme system in cucumbers
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1491, doi. 10.1111/j.1365-2621.1986.tb13842.x
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- Article
Functional properties of drum-dried chickpea (Cicer arietinum L.) flours
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1518, doi. 10.1111/j.1365-2621.1986.tb13849.x
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- Article
Feasibility of using catalase activity as an index of microbial loads on chicken surfaces
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1442, doi. 10.1111/j.1365-2621.1986.tb13829.x
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- Article
Factors governing the greening of garlic puree
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1577, doi. 10.1111/j.1365-2621.1986.tb13869.x
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- Article
Extraordinary heat resistance of Talaromyces flavus and Neosartorya fischeri ascospores in fruit products
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1506, doi. 10.1111/j.1365-2621.1986.tb13846.x
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- Article
Extraction of milk clotting enzyme from sodom apple (Calotropis procera)
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1569, doi. 10.1111/j.1365-2621.1986.tb13865.x
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- Article
Enthalpy-entropy compensation in sorption phenomena: application to the prediction of the effect of temperature on food isotherms
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1547
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- Article
Effects of various phosphates on the palatability, appearance and storage traits of flaked and formed restructured beef steaks
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1435, doi. 10.1111/j.1365-2621.1986.tb13827.x
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- Article
Effects of sweeteners and stabilizers on selected sensory attributesand shelf life of ice cream
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1463, doi. 10.1111/j.1365-2621.1986.tb13835.x
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- Article
Effects of salt reduction on the yield, breaking force, and sensory characteristics of emulsion-coated chunked and formed ham
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1439
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- Article
Effects of microwave/convection baking and pan characteristics on cake quality
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1580, doi. 10.1111/j.1365-2621.1986.tb13871.x
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- Article
Effects of microwave heating on the molecular species of soybean triacylglycerols
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1476, doi. 10.1111/j.1365-2621.1986.tb13838.x
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- Article
Differences in the (omega)3 fatty acid content in pond-reared and wild fish and shellfish
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1556
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- Article
Effects of chloride salts on appearance, palatability, and storage traits of flaked and formed beef bullock restructured steaks
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1424
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- Article
Effectiveness of ethylene oxide and gamma irradiation on the microbiological population of three types of paprika
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1571, doi. 10.1111/j.1365-2621.1986.tb13866.x
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- Article
Effective molecular weight of aqueous solutions and liquid foods calculated from the freezing point depression
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1537, doi. 10.1111/j.1365-2621.1986.tb13853.x
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- Article
Effect of phosphates on the functional properties of restructured beef rolls: the role of pH, ionic strength, and phosphate type
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1416
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- Article
Effectiveness of sensory difference tests: sequential sensitivity analysis for liquid food stimuli
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1550, doi. 10.1111/j.1365-2621.1986.tb13857.x
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- Article
Effect of fluorescent light on the isomerization of retinyl palmitate in skim milk
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1456
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- Article
Detection of enocyanin in cranberry juice cocktail by HPLC anthocyanin profile
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1511
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- Article
Diffusion of glucose in carrageenan gels
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1544, doi. 10.1111/j.1365-2621.1986.tb13855.x
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- Article
Differentiating the lectin activity in twenty-four cultivars of dry beans (Phaseolus vulgaris L.)
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1471, doi. 10.1111/j.1365-2621.1986.tb13837.x
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- Article
Effect of pH and salts on the solubility of egg white protein
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1445
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- Article
Development of an acceptable ice cream possessing a reduced sodium content
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1467
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- Article
Disulfide reduction and molecular dissociation improves the proteolysis of soy glycinin by pancreatin in vitro
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1479
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- Article
Concentration of perilla anthocyanins by ultrafiltration
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1494
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- Article
Chemical and physical changes in red hake fillets during frozen storage
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1402
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- Article
Acceptability of flavor, texture, and appearance in mutton processedmeat products made by smoking, curing, spicing, adding starter cultures and modifying fat source
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1560, doi. 10.1111/j.1365-2621.1986.tb13861.x
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- Article
Changes in microbiological, chemical, rheological and sensory characteristics during ripening of vacuum packaged Manchego cheese
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1451
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- Article
Capillary gas chromatography-mass spectrometric analysis of cooked ground beef aroma
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1427, doi. 10.1111/j.1365-2621.1986.tb13826.x
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- Article