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Predictive Model for the Lightness of Comminuted Porcine Lean Meat during Heating.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 601, doi. 10.1111/j.1365-2621.1990.tb05187.x
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Kinetic Analysis of the Effect of Some Processing Factors on Changes in Color of Comminuted Meats during Processing.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 604, doi. 10.1111/j.1365-2621.1990.tb05188.x
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- Article
Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 613, doi. 10.1111/j.1365-2621.1990.tb05189.x
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- Article
Sensory and Chemical Characteristics of Precooked Mircrowave-Reheatable Pork Roasts.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 618, doi. 10.1111/j.1365-2621.1990.tb05190.x
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- Article
Acceptability of Bacon as influenced by the Feeding of Elevated Levels of Monounsaturated Fats to Growing-finishing Swine.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 621, doi. 10.1111/j.1365-2621.1990.tb05191.x
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- Article
Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 625, doi. 10.1111/j.1365-2621.1990.tb05192.x
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- Article
Evaluation of Natural Antioxidants in Frankfurters Containing Chicken and Pork.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 629, doi. 10.1111/j.1365-2621.1990.tb05193.x
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Antibiotic Residues and Drug Resistant Bacteria in Beef, and Chicken Tissues.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 632, doi. 10.1111/j.1365-2621.1990.tb05194.x
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- Article
Extraction of Mutagens from Chlorinated Poultry Chiller Water.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 635, doi. 10.1111/j.1365-2621.1990.tb05195.x
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- Article
Meat By-product Protein Composition and Functional Properties in Model Systems.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 640, doi. 10.1111/j.1365-2621.1990.tb05196.x
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- Article
Evaluations of Warmed-over Flavor during Chill Storage of Cooked Broiler Breast, Thigh and Skin by Chemical, Instrumental and Sensory Methods.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 644, doi. 10.1111/j.1365-2621.1990.tb05197.x
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- Article
Headspace Volatiles and Sensory Characteristics of Ground Beef from Forage- and Grain-Fed Heifers.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 649, doi. 10.1111/j.1365-2621.1990.tb05198.x
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- Article
Comparison of Homogenization by Blending or Stomaching on the Recovery of Listeria monocytogenes from Beef Tissues.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 655, doi. 10.1111/j.1365-2621.1990.tb05199.x
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- Article
Effect of Institutional Heating Methods of Cold and Hot Boned Restructured Beef Roasts.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 658, doi. 10.1111/j.1365-2621.1990.tb05200.x
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- Article
Effect of Frozen Storage and Other Processing Factors on the Quality of Surimi.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 661, doi. 10.1111/j.1365-2621.1990.tb05201.x
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- Article
Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 665, doi. 10.1111/j.1365-2621.1990.tb05202.x
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- Article
Changes in Biochemical and Bacteriological Quality of Grass Prawn during Transportation by Icing and Oxygenating.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 670, doi. 10.1111/j.1365-2621.1990.tb05203.x
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- Article
Acceleration of Physicochemical Change in Carp Muscle by Washing in Either Chilled or Heated Water.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 674, doi. 10.1111/j.1365-2621.1990.tb05204.x
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- Article
Chemical Composition and Ice Spoilage of Albacore (Thunnus alalunga).
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 678, doi. 10.1111/j.1365-2621.1990.tb05205.x
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- Article
Thermal Denaturation of Hake (Merluccius hubbsi) Myofibrillar Proteins. A Differential Scanning Calorimetric and Electrophoretic Study.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 683, doi. 10.1111/j.1365-2621.1990.tb05206.x
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- Article
Biochemical and Physicochemical Properties of Actomyosin from Pre- and Post-spawned Hake (Merluccius hubbsi) Stored on Ice.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 688, doi. 10.1111/j.1365-2621.1990.tb05207.x
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- Article
Role of Muscle Fibers in Contributing Firmness of Cooked Fish.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 693, doi. 10.1111/j.1365-2621.1990.tb05208.x
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- Article
Nonenzymatic Nonoxidative Browning in Hydrolyzed Shelf-stable Concentrated Cheese Whey.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 697, doi. 10.1111/j.1365-2621.1990.tb05209.x
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- Article
Acceptability and Nutrient Content of Milk Substitutes from Four Cultivars of Cowpeas (Vigna unguiculata).
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 701, doi. 10.1111/j.1365-2621.1990.tb05210.x
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- Article
Effect of Some Stabilizers on Textural and Sensory Characteristics of Yogurt Ice Cream from Sheep's Milk.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 703, doi. 10.1111/j.1365-2621.1990.tb05211.x
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- Article
Effect of Water Activity of Milk upon Growth and Acid Production by Mixed Cultures of Streptococcus thermophilus and Lactobacillus bulgaricus.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 708, doi. 10.1111/j.1365-2621.1990.tb05212.x
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- Article
Lipophilization of β-lactoglobulin: Effect on Hydrophobicity, Conformation and Surface Functional Properties.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 711, doi. 10.1111/j.1365-2621.1990.tb05213.x
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Lipophilization of β-lactoglobulin: Effect on allergenicity and digestibility.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 718, doi. 10.1111/j.1365-2621.1990.tb05214.x
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- Article
Rotational Diffusivity of Solutes in Concentrated Casemates: Influence of Glycosylation.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 724, doi. 10.1111/j.1365-2621.1990.tb05215.x
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- Article
Effect of Sulphur Dioxide and Storage Temperature on the Sensory Properties of Clarified Apple Juice.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 728, doi. 10.1111/j.1365-2621.1990.tb05216.x
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Strawberry Polyphenoloxidase: Its Role in Anthocyanin Degradation.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 731, doi. 10.1111/j.1365-2621.1990.tb05217.x
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Composition of Apricot Aroma: Correlations between Sensory and Instrumental Data.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 735, doi. 10.1111/j.1365-2621.1990.tb05218.x
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- Article
Differences Between Bamboo Shoots and Vegetables in Thermal Disintegration of Tissues and Polysaccharides Fractionated by Successive Extraction.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 739, doi. 10.1111/j.1365-2621.1990.tb05219.x
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- Article
Twin-Screw Extrusion Modification of a Corn Fiber and Corn Starch Extruded Blend.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 746, doi. 10.1111/j.1365-2621.1990.tb05220.x
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- Article
Some Mineral Concentration Modifications during Pea Canning.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 751, doi. 10.1111/j.1365-2621.1990.tb05221.x
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- Article
Survival and Growth of Listeria monocytogenes on Lettuce as Influenced by Shredding, Chlorine Treatment, Modified Atmosphere Packaging and Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 755, doi. 10.1111/j.1365-2621.1990.tb05222.x
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- Article
Empirical Models for Moisture Sorption Isotherms at Very High Water Activities.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 759, doi. 10.1111/j.1365-2621.1990.tb05223.x
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- Article
Use of Magnetic Resonance Procedures for Measurement of Oil in French-style Dressings.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 763, doi. 10.1111/j.1365-2621.1990.tb05224.x
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- Article
Influence of Denaturation, Hydrophobicity and Sulfhydryl Content on Solubility and Water Absorbing Capacity of Soy Protein Isolates.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 765, doi. 10.1111/j.1365-2621.1990.tb05225.x
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- Article
Differential Scanning Calorimetry of Mung Bean Starch.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 771, doi. 10.1111/j.1365-2621.1990.tb05226.x
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- Article
Effects of Pre-decortication Drying Treatment on the Microstructure of Cowpea Products.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 774, doi. 10.1111/j.1365-2621.1990.tb05227.x
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- Article
Fractionation of Extracts and Crystalline and Non-Crystalline Proteins from White Kidney Beans (Phaseolus vulgaris) by Ion-Exchange High-Performance Liquid Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 777, doi. 10.1111/j.1365-2621.1990.tb05228.x
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- Article
Production of Hypoallergenic Rice by Enzymatic Decomposition of Constituent Proteins.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 781, doi. 10.1111/j.1365-2621.1990.tb05229.x
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- Article
Effect of Heat-Treatment of Wheat Flour on Pancake Springiness.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 784, doi. 10.1111/j.1365-2621.1990.tb05230.x
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- Article
Moisture Sorption Characteristics of Ground Sunflower Nutmeat and its Products.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 786, doi. 10.1111/j.1365-2621.1990.tb05231.x
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- Article
Effect of Temperature, Time and Number of Water Extractions on the Physicochemical and Flavor Characteristics of Peanuts.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 790, doi. 10.1111/j.1365-2621.1990.tb05232.x
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- Article
Fate of Singrin in Methanol/Ammonia/Water-Hexane Extraction of B. juncea Mustard Seed.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 793, doi. 10.1111/j.1365-2621.1990.tb05233.x
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- Article
Proteolysis of α<sub>s1</sub>-Casein by Papain in a Complex Environment. Influence of Ionic Strength on the Reaction Products.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 796, doi. 10.1111/j.1365-2621.1990.tb05234.x
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- Article
Proteolysis of α<sub>s1</sub>-Casein by Papain in a Complex Environment. Influence of Ionic Strength on the Kinetic Constants.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 801, doi. 10.1111/j.1365-2621.1990.tb05235.x
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- Article
Evaluation of Heat-Damage to Protein by Coomassie Blue G Dye-binding.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 805, doi. 10.1111/j.1365-2621.1990.tb05236.x
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- Article