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Estimation of Kinetic Parameters for Nonisothermal Food Processes.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 728, doi. 10.1111/j.1365-2621.2003.tb08234.x
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- Article
Pink Color Defect in Poultry White Meat as Affected by Endogenous Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 742, doi. 10.1111/j.1365-2621.2003.tb08235.x
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Distribution of Biogenic Amines and Polyamines in Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 750, doi. 10.1111/j.1365-2621.2003.tb08236.x
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Structural Changes in Titin and Nebulin Filaments Specific to Calcium Ions at 0.1 mM: Factors of Meat Tenderization During Postmortem Aging.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 756, doi. 10.1111/j.1365-2621.2003.tb08237.x
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- Article
Bioavailability of Eicosapentaenoic and Docosahexaenoic n-3 Polyunsaturated Fatty Acids in Salmon Patties Compared with Capsules.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 761, doi. 10.1111/j.1365-2621.2003.tb08238.x
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A 160-kDa Protein Is Essential for Hemocyanin-derived Melanosis of Prawn.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 765, doi. 10.1111/j.1365-2621.2003.tb08239.x
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Chiral Evaluation of Aroma-active Compounds in Real Complex Samples.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 770, doi. 10.1111/j.1365-2621.2003.tb08240.x
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Flavor Migration Out of Food Matrices: I. System Development for On-line Measurement of Flavor Concentration.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 775, doi. 10.1111/j.1365-2621.2003.tb08241.x
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- Article
Biochemical and Physicochemical Characteristics of Muscle and Natural Actomyosin Isolated from Young Atlantic Salmon ( Salmo salar) Fillets Stored at 0 and 4 °C.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 784, doi. 10.1111/j.1365-2621.2003.tb08242.x
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- Article
Temperature and Storage Duration Effects on Esterase Activity in Fresh-cut Cantaloupe Melon.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 790, doi. 10.1111/j.1365-2621.2003.tb08243.x
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Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 794, doi. 10.1111/j.1365-2621.2003.tb08244.x
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- Article
Quality and Shelf Life of Duck Liver Pâté as Influenced by Dietary Supplementation with α-Tocopheryl Acetate and Various Fat Sources.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 799, doi. 10.1111/j.1365-2621.2003.tb08245.x
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- Article
Interaction and Functionality of Mixed Myofibrillar and Enzyme-hydrolyzed Soy Proteins.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 803, doi. 10.1111/j.1365-2621.2003.tb08246.x
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- Article
Influence of Different Unifloral Honeys on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground-beef Patties.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 810, doi. 10.1111/j.1365-2621.2003.tb08247.x
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- Article
Isolation of an Angiotensin Converting Enzyme Inhibitory Substance from Chrysanthemum boreale Makino.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 816, doi. 10.1111/j.1365-2621.2003.tb08248.x
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- Article
Transglutaminase Inhibitor from Milk.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 820, doi. 10.1111/j.1365-2621.2003.tb08249.x
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- Article
Rheological Properties of Chitosan and its Interaction with Porcine Myofibrillar Proteins as Influenced by Chitosan's Degree of Deacetylation and Concentration.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 826, doi. 10.1111/j.1365-2621.2003.tb08250.x
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Pasting and Crystalline Property Differences of Commercial and Isolated Rice Starch with Added Amino Acids.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 832, doi. 10.1111/j.1365-2621.2003.tb08251.x
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Thermal Stability of the Pigments Hydroxysafflor Yellow A, Safflor Yellow B, and Precarthamin from Safflower ( Carthamus tinctorius).
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 839, doi. 10.1111/j.1365-2621.2003.tb08252.x
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Optimization of Solid-Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean I Fermented Vegetable Product.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 844, doi. 10.1111/j.1365-2621.2003.tb08253.x
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Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 849, doi. 10.1111/j.1365-2621.2003.tb08254.x
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Biochemical Properties and Consumer Acceptance of Pacific Whiting Fish Sauce.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 855, doi. 10.1111/j.1365-2621.2003.tb08255.x
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Electron Donation Mechanisms of β-Carotene as a Free Radical Scavenger.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 861, doi. 10.1111/j.1365-2621.2003.tb08256.x
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- Article
Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach Powder.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 866, doi. 10.1111/j.1365-2621.2003.tb08257.x
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Genetic Variation Within and Among Rainbow Trout, Onchorhynchus mykiss, Hatchery Populations from Iran Assessed by PCR-RFLP Analysis of Mitochondrial DNA Segments.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 870, doi. 10.1111/j.1365-2621.2003.tb08258.x
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- Article
Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey Rolls.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 874, doi. 10.1111/j.1365-2621.2003.tb08259.x
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- Article
Effect of Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings on Plum ( cv. Autumn giant) Quality During Storage.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 879, doi. 10.1111/j.1365-2621.2003.tb08260.x
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Mathematical Model for Prediction of Intermittent Drying and Pressing Process of Mullet Roe.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 886, doi. 10.1111/j.1365-2621.2003.tb08261.x
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Quality Deterioration of Freeze-dried Foods as Explained by their Glass Transition Temperature and Internal Structure.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 892, doi. 10.1111/j.1365-2621.2003.tb08262.x
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Modeling the Dielectric Properties of Ham as a Function of Temperature and Composition.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 904, doi. 10.1111/j.1365-2621.2003.tb08263.x
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Spatial Variation of Convective Heat Transfer Coefficient in Air Impingement Applications.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 910, doi. 10.1111/j.1365-2621.2003.tb08264.x
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- Article
Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken-breast Muscle Gels.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 917, doi. 10.1111/j.1365-2621.2003.tb08265.x
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- Article
Flavor Migration Out of Food Matrices: II. Quantifying Flavor Migration from Dough Undergoing Isothermal Heating.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 923, doi. 10.1111/j.1365-2621.2003.tb08266.x
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- Article
Flavor Migration Out of Food Matrices: III. Migration of Limonene and Pyrazine in Formulated Dough Undergoing Microwave Reheating.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 931, doi. 10.1111/j.1365-2621.2003.tb08267.x
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- Article
Modeling Rehydration of Porous Biomaterials: Anisotropy Effects.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 937, doi. 10.1111/j.1365-2621.2003.tb08268.x
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Combined CFD and Experimental Approach for Determination of the Surface Heat Transfer Coefficient During Thermal Processing of Eggs.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 943, doi. 10.1111/j.1365-2621.2003.tb08269.x
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- Article
Reduction of Protease Activity in Simulated Milk Ultrafiltrate by Continuous Flow High Intensity Pulsed Electric Field Treatments.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 952, doi. 10.1111/j.1365-2621.2003.tb08270.x
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Evolution of Moisture Distribution During Storage in a Composite Food Modelling and Simulation.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 958, doi. 10.1111/j.1365-2621.2003.tb08271.x
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Foreign Object and Internal Disorder Detection in Food Materials Using Noncontact Ultrasound Imaging.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 967, doi. 10.1111/j.1365-2621.2003.tb08272.x
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- Article
Inactivation Kinetics of Food Poisoning Microorganisms by Carbon Dioxide and High Hydrostatic Pressure.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 976, doi. 10.1111/j.1365-2621.2003.tb08273.x
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- Article
Effect of Water Activity on the Growth Kinetics of Staphylococcus aureus in Ground Bread Crumb.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 982, doi. 10.1111/j.1365-2621.2003.tb08274.x
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- Article
Modified Spore Inoculation Method for Thermal-Process Verification of Pinto Beans and Green Beans Canned in Two Large Reusable Containers.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 988, doi. 10.1111/j.1365-2621.2003.tb08275.x
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- Article
Evaluation of a Polymerase Chain Reaction-Based System for Detecting Salmonella Species from Pork Carcass Sponge Samples.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 992, doi. 10.1111/j.1365-2621.2003.tb08276.x
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- Article
A Descriptive Model for the Kinetics of Gas Release in Different Types of Pizzas.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 996, doi. 10.1111/j.1365-2621.2003.tb08277.x
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- Article
Vapor-phase Decontamination of Apples Inoculated with Escherichia coli.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1003, doi. 10.1111/j.1365-2621.2003.tb08278.x
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- Article
Efficacy of Cetylpyridinium Chlorine on Salmonella Typhimurium and Escherichia coli O157:H7 in Immersion Spray Treatment of Fresh-Cut Lettuce.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1008, doi. 10.1111/j.1365-2621.2003.tb08279.x
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- Article
The Effect of pH on Inactivation of Pathogenic Bacteria on Fresh-cut Lettuce by Dipping Treatment with Electrolyzed Water.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1013, doi. 10.1111/j.1365-2621.2003.tb08280.x
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- Article
Oil-in-Water Emulsion as a Model System to Study the Growth of Escherichia coli O157:H7 in a Heterogeneous Food System.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1018, doi. 10.1111/j.1365-2621.2003.tb08281.x
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- Article
Predictive Models for Microbial Inactivation and Texture Degradation in Surimi Seafood During Thermal Processing.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1025, doi. 10.1111/j.1365-2621.2003.tb08282.x
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- Article
Reduction of Moniliformin in Corn by Heat Processing.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1031, doi. 10.1111/j.1365-2621.2003.tb08283.x
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