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Chitosan Enhances Control of Enzymatic Browning in Apple and Pear Juice by Filtration.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1192, doi. 10.1111/j.1365-2621.1992.tb11296.x
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Quality Indices for Canned Skipjack Tuna: Correlation of Sensory Attributes with Chemical Indices.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1112, doi. 10.1111/j.1365-2621.1992.tb11275.x
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Fatty Acid Profiles of Lipid Depots and Cholesterol Concentration in Muscle Tissue of Finishing Pigs Fed Ractopamine.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1060, doi. 10.1111/j.1365-2621.1992.tb11262.x
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Fatty Acid and Cholesterol Changes in Pork Longissimus Muscle and Fat due to Ractopamine.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1266, doi. 10.1111/j.1365-2621.1992.tb11313.x
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Oxidative Deterioration in Dried Fish Model Systems Assessed by Solid Sample Fluorescence Spectrophotometry.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1123, doi. 10.1111/j.1365-2621.1992.tb11278.x
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Composition of Capers ( Capparis spinosa): Influence of Cultivar, Size and Harvest Date.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1152, doi. 10.1111/j.1365-2621.1992.tb11286.x
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Predicting Thermophilic Spore Population Dynamics for UHT Sterilization Processes.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1248, doi. 10.1111/j.1365-2621.1992.tb11310.x
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Foaming Properties of Proteins as Affected by Concentration.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1219, doi. 10.1111/j.1365-2621.1992.tb11303.x
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Inhibition of Red Discoloration in Cooked, Vacuum Packaged Bratwurst.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1053, doi. 10.1111/j.1365-2621.1992.tb11260.x
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Conductivity Detection of Pectin: A Rapid HPLC Method to Analyze Degree of Esterification.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1185, doi. 10.1111/j.1365-2621.1992.tb11294.x
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Glutathione Peroxidase of Fish.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1116, doi. 10.1111/j.1365-2621.1992.tb11276.x
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Modeling of Salt Diffusion in White Cheese during Long-Term Brining.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1082, doi. 10.1111/j.1365-2621.1992.tb11269.x
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Texture and Rehydration of Dehydrated Carrots as Affected by Low Temperature Blanching.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1127, doi. 10.1111/j.1365-2621.1992.tb11279.x
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Injecting Fats into Breast Meat of Turkey Carcasses Differing in Finish and Retention After Cooking.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1071, doi. 10.1111/j.1365-2621.1992.tb11266.x
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Ovalbumin thermal Gelation Prediction by Application of Temperature-Time History.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1093, doi. 10.1111/j.1365-2621.1992.tb11271.x
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Conformational Change in Actomyosin from Post-spawned Hake Stored on Ice.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1109, doi. 10.1111/j.1365-2621.1992.tb11274.x
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- Article
Hydrogen and Calcium Ion Concentrations Affect Volume of CO<sub>2</sub> Puffed Diced Green Bell Peppers.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1149, doi. 10.1111/j.1365-2621.1992.tb11285.x
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- Article
Sodium Caseinate and Skim Milk Gels Formed by Incubation with Microbial Transglutaminase.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1214, doi. 10.1111/j.1365-2621.1992.tb11302.x
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Aseptic Processing of Beef Particulates: Flavor Development/Stability and Texture.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1046, doi. 10.1111/j.1365-2621.1992.tb11258.x
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Lactic Bulk Starter Homogenization Affects Culture Agglutination.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1086, doi. 10.1111/j.1365-2621.1992.tb11270.x
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Quality Characteristics of Hydrocolloid-added Oven-Roasted Turkey Breasts.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1068, doi. 10.1111/j.1365-2621.1992.tb11265.x
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Structural and Functional Properties of Caseinate and Whey Protein Isolate as Affected by Temperature and pH.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1210, doi. 10.1111/j.1365-2621.1992.tb11301.x
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Packaging Cooked Turkey Meat Patties while Hot Reduces Lipid Oxidation.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1075, doi. 10.1111/j.1365-2621.1992.tb11267.x
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- Article
Reversibility of Salt Effects on the Thermal Stability of Potato Starch Granules.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1140, doi. 10.1111/j.1365-2621.1992.tb11283.x
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Comparison of Dialysis and Metal Precipitation Effects on Apple Pectins.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1180, doi. 10.1111/j.1365-2621.1992.tb11293.x
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Analysis of Volatile Compounds from Strawberry Fruit Stored under Modified Atmosphere Packaging (MAP).
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1173, doi. 10.1111/j.1365-2621.1992.tb11291.x
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Letters.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. iv, doi. 10.1111/j.1365-2621.1992.tb11254.x
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- Article
Optimization of a Diced Tomato Calcification Process.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1144, doi. 10.1111/j.1365-2621.1992.tb11284.x
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Lethality Distribution within Particles in the Holding Section of an Aseptic Processing System.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1258, doi. 10.1111/j.1365-2621.1992.tb11312.x
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Analysis and Thermal Stability of Porcine Thyroglobulin-Binding Lectins in the Major Phaseolus vugaris L. G2/Albumin Groups.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1056, doi. 10.1111/j.1365-2621.1992.tb11261.x
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Hard-to-Cook Defect in Cowpeas: Storage-Induced and Treatment-Induced Development.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1155, doi. 10.1111/j.1365-2621.1992.tb11287.x
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Intermittent Tumbling Affects Quality and Yield in Prerigor Sectioned and Formed Ham.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1063, doi. 10.1111/j.1365-2621.1992.tb11263.x
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Differentiation of Insoluble Fibers and Fiber Mixtures using High Resolution Scanning Absorption Microspectrophotometry.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1246, doi. 10.1111/j.1365-2621.1992.tb11309.x
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Physical and Sensory Characteristics and Microbiological Quality of Beef from a Partial Hot Fabrication Procedure.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1041, doi. 10.1111/j.1365-2621.1992.tb11257.x
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Yield, USDA Grade Factors and Time Requirements for a Beef Partial Hot Fabrication Procedure.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1038, doi. 10.1111/j.1365-2621.1992.tb11256.x
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- Article
Stress-Strain Curve Analysis of Cheddar Cheese under Uniaxial Compression.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1078, doi. 10.1111/j.1365-2621.1992.tb11268.x
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Characterization of Polyphenoloxidase from Stanley Plums.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1177, doi. 10.1111/j.1365-2621.1992.tb11292.x
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Dietary Fiber Binding of Bile Acid through Mineral Supplementation.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1242, doi. 10.1111/j.1365-2621.1992.tb11308.x
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Extrudate Cell Structure-Texture Relationships.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1253, doi. 10.1111/j.1365-2621.1992.tb11311.x
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Dietary Fiber in Processed Lentils.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1161, doi. 10.1111/j.1365-2621.1992.tb11288.x
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- Article
Enzymatic Browning Control in Potato with Ascorbic Acid-2-Phosphates.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1132, doi. 10.1111/j.1365-2621.1992.tb11281.x
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You Contributors Can Help Us Help You-.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. ii, doi. 10.1111/j.1365-2621.1992.tb11253.x
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Inhibition of Lipid Oxidation during Processing of Washed, Minced Atlantic Mackerel.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1103, doi. 10.1111/j.1365-2621.1992.tb11273.x
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- Article
Properties of Low-Fat Ground Beef Containing Potassium Lactate During Aerobic Refrigerated Storage.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1033, doi. 10.1111/j.1365-2621.1992.tb11255.x
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Fat, Soy and Carrageenan Effects on Sensory and Physical Characteristics of Ground Beef Patties.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1051, doi. 10.1111/j.1365-2621.1992.tb11259.x
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Near Infrared Spectroscopic Measurement of Protein Content in Oil/Water Emulsions.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1239, doi. 10.1111/j.1365-2621.1992.tb11307.x
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Vitamin C Stability during Preparation and Storage of Potato Flakes and Reconstituted Mashed Potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1136, doi. 10.1111/j.1365-2621.1992.tb11282.x
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Tocopherol Quantification by HPLC in Pecans and Relationship to Kernel Quality during Storage.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1194, doi. 10.1111/j.1365-2621.1992.tb11297.x
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Microbial, Enzymatic, and Chemical Changes During Storage of Fresh and Processed Orange Juice.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1187, doi. 10.1111/j.1365-2621.1992.tb11295.x
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Water Content, Water Soluble Fraction, and Mixing Affect Fundamental Rheological Properties of Wheat Flour Doughs.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1198, doi. 10.1111/j.1365-2621.1992.tb11298.x
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