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Species Identification of Raw and Boiled Shrimp by a Urea Gel Isoelectric Focusing Technique.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 233, doi. 10.1111/j.1365-2621.1989.tb03050.x
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- Article
Cholesterol and Fatty Acids in Several Species of Shrimp.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 237, doi. 10.1111/j.1365-2621.1989.tb03051.x
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- Article
Tainting and Depuration of Taint by Lobsters (Homarus americanus) Exposed to water Contaminated with a No. 2 Fuel Oil: Relationship with Aromatic Hydrocarbon Content in Tissue.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 240, doi. 10.1111/j.1365-2621.1989.tb03052.x
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- Article
Application of Ultrasonic Waves to Detect Sealworms in Fish Tissue.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 244, doi. 10.1111/j.1365-2621.1989.tb03053.x
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- Article
Procedures for the Efficient Washing of Minced Whiting (Merluccius productus) Flesh for Surimi Production.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 248, doi. 10.1111/j.1365-2621.1989.tb03054.x
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- Article
Electrophoretic Identification of Fish Species Used in Surimi Products.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 253, doi. 10.1111/j.1365-2621.1989.tb03055.x
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- Article
Contribution of Tropomyosin to Fish Muscle Gel Characteristics.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 258, doi. 10.1111/j.1365-2621.1989.tb03056.x
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- Article
Chemical Characterization of Sardine Meat Powder Produced by Dehydration with High Osmotic Pressure Resin and Defatting with High Pressure Carbon Dioxide.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 265, doi. 10.1111/j.1365-2621.1989.tb03057.x
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- Article
Extension of Shelf-Life of iced Fresh Channel Catfish Fillets Using Modified Atmospheric Packaging and Low Dose Irradiation.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 269, doi. 10.1111/j.1365-2621.1989.tb03058.x
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- Article
Effect of Gas Atmosphere Packaging on Psychrotrophic Growth and Succession on Steak Surfaces.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 274, doi. 10.1111/j.1365-2621.1989.tb03059.x
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- Article
Processing, Sensory and Chemical Properties of Wieners prepared from CO<sub>2</sub>, Brine and Conventionally Chilled Beef Raw Materials.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 277, doi. 10.1111/j.1365-2621.1989.tb03060.x
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- Article
Oxidative Stability and Textural Quality of Restructured Beef Roasts as Affected by End-point Cooking Temperatures, Storage and the Incorporation of Surimi.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 280, doi. 10.1111/j.1365-2621.1989.tb03061.x
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- Article
Effects of Gas Atmosphere, Storage Temperature and Storage Time on the Shelflife and Sensory Attributes of Vacuum Packaged Ground Beef Patties.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 284, doi. 10.1111/j.1365-2621.1989.tb03062.x
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- Article
Gel Electrophoretic Analysis of the Protein Changes in Ground Beef Stored at 2°C.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 287, doi. 10.1111/j.1365-2621.1989.tb03063.x
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- Article
Effects of Freezing Rate, Frozen Storage Temperature and Storage Time on Tenderness Values of Beef Patties.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 291, doi. 10.1111/j.1365-2621.1989.tb03064.x
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- Article
Sodium Retention in Prerigor and Postrigor Ground Pork.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 297, doi. 10.1111/j.1365-2621.1989.tb03065.x
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- Article
Effects of Brine and CO<sub>2</sub> Chilling Systems on Hot-Processed Vacuum-Packaged Pork.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 299, doi. 10.1111/j.1365-2621.1989.tb03066.x
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- Article
Effects of Potassium Sorbate, Sodium Acetate, Phosphates and Sodium Chloride Alone or in Combination on Shelf Life of Vacuum-Packaged Pork Chops.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 302, doi. 10.1111/j.1365-2621.1989.tb03067.x
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- Article
Functional Properties of Pre-rigor Pork: Hot vs Cold Processing of Cooked Shoulders and Hams.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 307, doi. 10.1111/j.1365-2621.1989.tb03068.x
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- Article
Storage Induced Changes of Phenolic Acids and the Development of Hard-To-Cook in Dry Beans (Phaseolus vulgaris var. Seafarer).
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 311, doi. 10.1111/j.1365-2621.1989.tb03069.x
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- Article
Effects of Calcium, Sucrose, and Aging on the Texture of Canned Great Northern Beans (Phaseolus vulgaris, L.).
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 315, doi. 10.1111/j.1365-2621.1989.tb03070.x
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- Article
Thermal Aggregation of Soybean (Glycine max L.) Sulfur-rich Protein.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 319, doi. 10.1111/j.1365-2621.1989.tb03071.x
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- Article
Sensory Evaluation of Binding of Vanillin by Fababean Proteins.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 324, doi. 10.1111/j.1365-2621.1989.tb03072.x
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- Article
Comparison of Methods Used to Characterize Water Imbibition in Hard-To-Cook Beans.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 326, doi. 10.1111/j.1365-2621.1989.tb03073.x
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- Article
Changes in Corn and Sorghum During Nixtamalization and Tortilla Baking.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 330, doi. 10.1111/j.1365-2621.1989.tb03074.x
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- Article
Sensory Evaluation of Baked Foods Incorporating Different Levels of Distillers' Dried Grains with Solubles from Soft White Winter Wheat.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 337, doi. 10.1111/j.1365-2621.1989.tb03075.x
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- Article
Sensory and Chemical Examination of Aromatic and Nonaromatic Rices.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 343, doi. 10.1111/j.1365-2621.1989.tb03076.x
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- Article
In Vitro Fermentabilities of Purified Fiber Supplements.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 347, doi. 10.1111/j.1365-2621.1989.tb03077.x
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- Article
Functional Properties of Defatted and Detoxified Madhuca (Madhuca butyraceae) Seed Flour.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 351, doi. 10.1111/j.1365-2621.1989.tb03078.x
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- Article
Protein Enrichment of Sugar-Snap Cookies with Sunflower Protein Isolate.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 354, doi. 10.1111/j.1365-2621.1989.tb03079.x
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- Article
Preparation and Properties of Acid-Modified Sunflower Protein Isolate.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 357, doi. 10.1111/j.1365-2621.1989.tb03080.x
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- Article
Enzymatic Browning in Atlantic Potatoes and Related Cultivars.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 362, doi. 10.1111/j.1365-2621.1989.tb03081.x
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- Article
Softening Effects of Monovalent Cations in Acidified Cucumber Mesocarp Tissue.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 366, doi. 10.1111/j.1365-2621.1989.tb03082.x
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- Article
Partial Purification and Characterization of Asparagus Lipoxygenase.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 371, doi. 10.1111/j.1365-2621.1989.tb03083.x
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- Article
Rapid Enzymatic Method for Vitamin C Assay in Fruits and Vegetables Using Peroxidase.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 374, doi. 10.1111/j.1365-2621.1989.tb03084.x
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- Article
Quality Changes in Tomatoes and Resistance to Alternaria Infection as Influenced by Varying Storage Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 376, doi. 10.1111/j.1365-2621.1989.tb03085.x
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- Article
A Half-Embryo Test for Identification of Gamma-Irradiated Grapefruit.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 379, doi. 10.1111/j.1365-2621.1989.tb03086.x
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- Article
Anthocyanins in Fruits of Vaccinium oxycoccus L. (Small Cranberry).
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 383, doi. 10.1111/j.1365-2621.1989.tb03087.x
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- Article
Pectin Transitions During Blueberry Fruit Development and Ripening.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 385, doi. 10.1111/j.1365-2621.1989.tb03088.x
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- Article
Development of A Tissue Culture System from Immature Strawberry Fruits.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 388, doi. 10.1111/j.1365-2621.1989.tb03089.x
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- Article
Near Infrared Analysis of Soluble Solids in Intact Cantaloupe.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 393, doi. 10.1111/j.1365-2621.1989.tb03090.x
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- Article
Factors Influencing the Stability of Frozen Kiwifruit Pulp.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 396, doi. 10.1111/j.1365-2621.1989.tb03091.x
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- Article
Some Physiochemical and Sensory Characteristics of Peach Nectar Stored in Various Packaging Materials Under Ambient Conditions.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 401, doi. 10.1111/j.1365-2621.1989.tb03092.x
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- Article
Stability of Anthocyanins in the Skin of Starkrimson Apples Stored Unpackaged, Under Heat Shrinkable Wrap and In-Package Modified Atmosphere.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 405, doi. 10.1111/j.1365-2621.1989.tb03093.x
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- Article
Production of Microbiologically Stable Apple Juice by Metallic Membrane Ultrafiltration.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 408, doi. 10.1111/j.1365-2621.1989.tb03094.x
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- Article
Pectinase Recovery from Ultrafiltered Apple Juice.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 412, doi. 10.1111/j.1365-2621.1989.tb03095.x
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- Article
Low Temperature Drying of Agar Gel Sphere in Desiccated Cold Air Flow.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 416, doi. 10.1111/j.1365-2621.1989.tb03096.x
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- Article
Determination of Lactose and Lactose Hydrolysis in Milk Using Cerium(IV).
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 419, doi. 10.1111/j.1365-2621.1989.tb03097.x
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- Article
Sensitive, Rapid and Precise Determination of L-Glutamic Acid in Cheese using a Flow-Injection System with Immobilized Enzyme Column.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 423, doi. 10.1111/j.1365-2621.1989.tb03098.x
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- Article
Wide-Bore Capillary Gas Chromatographic Method for Quantification of Cholesterol Oxidation Products in Egg Yolk Powder.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 427, doi. 10.1111/j.1365-2621.1989.tb03099.x
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- Article