Works matching IS 0022-1147 AND VI 68 AND IP 6 AND DT 2003
Results: 47
Observation of the Structure, Moisture Distribution, and Oil Distribution in the Coating of Tempura by NMR Micro Imaging.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2034, doi. 10.1111/j.1365-2621.2003.tb07014.x
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- Article
Growth Inhibition of Bacteria by Salsa Mexicana.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1896, doi. 10.1111/j.1365-2621.2003.tb06989.x
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- Article
Candida molischianaβ-Glucosidase Production by Saccharomyces cerevisiae and its Application in Winemaking.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2096, doi. 10.1111/j.1365-2621.2003.tb07025.x
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Effect of 1-Methylcyclopropene on the Quality of Fresh-cut Apple Slices.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1910, doi. 10.1111/j.1365-2621.2003.tb06992.x
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- Article
Microrheology: An Experimental Technique to Visualize Food Structure Behavior Under Compression-Extension Deformation Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1990, doi. 10.1111/j.1365-2621.2003.tb07007.x
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Temporal Release of Flavor Compounds from Low-fat and High-fat Ice Cream During Eating.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2150, doi. 10.1111/j.1365-2621.2003.tb07035.x
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Rapid Determination of Invert Cane Sugar Adulteration in Honey Using FTIR Spectroscopy and Multivariate Analysis.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2040, doi. 10.1111/j.1365-2621.2003.tb07015.x
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- Article
Temperature Profiles Within Milk after Heating in a Continuous-flow Tubular Microwave System Operating at 915 MHz.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1976, doi. 10.1111/j.1365-2621.2003.tb07004.x
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- Article
Modeling the Yeast Growth-Cycle in a Model Wine System.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2080, doi. 10.1111/j.1365-2621.2003.tb07022.x
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- Article
Textural Changes of Natural Cheddar Cheese During the Maturation Process.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2011, doi. 10.1111/j.1365-2621.2003.tb07010.x
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- Article
Changes in the Physicochemical Properties of Wheat- and Soy-containing Breads During Storage as Studied by Thermal Analyses.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2022, doi. 10.1111/j.1365-2621.2003.tb07012.x
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- Article
Characterization of Cider Brandy on the Basis of Aging Time.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1958, doi. 10.1111/j.1365-2621.2003.tb07001.x
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- Article
Ascorbic Acid Fortification Reduces Anthocyanins in Extruded Blueberry-Corn Cereals.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2136, doi. 10.1111/j.1365-2621.2003.tb07032.x
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- Article
Physical and Sensory Characteristics of Chiffon Cake Prepared with Erythritol as Replacement for Sucrose.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2107, doi. 10.1111/j.1365-2621.2003.tb07027.x
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Dual Fortification of Salt with Iodine and Encapsulated Iron Compounds: Stability and Acceptability Testing in Morocco and Côte d'Ivoire.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2129, doi. 10.1111/j.1365-2621.2003.tb07031.x
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- Article
Determination of the Most Bioactive Phenolic Compounds from Rosemary Against Listeria Monocytogenes: Influence of Concentration, pH, and NaCl.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2066, doi. 10.1111/j.1365-2621.2003.tb07019.x
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- Article
Apple Polyphenol Oxidase Inhibitor(s) from Common Housefly ( Musca Domestica L.).
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1942, doi. 10.1111/j.1365-2621.2003.tb06998.x
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- Article
High Resolution Magnetic Resonance Imaging Evaluation of Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1982, doi. 10.1111/j.1365-2621.2003.tb07005.x
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- Article
Quality Evaluation 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. 6, p. 2102, doi. 10.1111/j.1365-2621.2003.tb07026.x
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- Article
Characteristics of Low-fat Beef Patties Formulated with Carbohydrate-Lipid Composites.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2050, doi. 10.1111/j.1365-2621.2003.tb07017.x
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- Article
Growth of Probiotic and Traditional Yogurt Cultures in Milk Supplemented with Whey Protein Hydrolysate.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2090, doi. 10.1111/j.1365-2621.2003.tb07024.x
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- Article
Heat-induced Activation of Polyphenoloxidase in Western Rock Lobster ( Panulirus cygnus) Hemolymph: Implications for Heat Processing.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1928, doi. 10.1111/j.1365-2621.2003.tb06995.x
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- Article
Occurrence and Preclusion of Terpene Chlorohydrins in Citrus Essential Oils.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2146, doi. 10.1111/j.1365-2621.2003.tb07034.x
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- Article
Brine Ingredients Alter the Immunoassay of Lactate Dehydrogenase Isozyme 5 in Beef.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2072, doi. 10.1111/j.1365-2621.2003.tb07020.x
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- Article
Comparison of Antioxidant Activities of Isoflavones from Kudzu Root ( Pueraria lobata Ohwi).
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2117, doi. 10.1111/j.1365-2621.2003.tb07029.x
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Verification of Cooking Endpoint Temperatures in Beef by Immunoassay of Lactate Dehydrogenase Isozyme 5.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2076, doi. 10.1111/j.1365-2621.2003.tb07021.x
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- Article
Influence of Cooling Rate on Glass Transition Temperature of Sucrose Solutions and Rice Starch Gel.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1970, doi. 10.1111/j.1365-2621.2003.tb07003.x
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- Article
Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil-in-Water Emulsions.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1952, doi. 10.1111/j.1365-2621.2003.tb07000.x
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- Article
Pigment Changes in Fried Dough Containing Spinach Powder During Storage in the Dark.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1923, doi. 10.1111/j.1365-2621.2003.tb06994.x
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- Article
Sensory Analysis of Whole Wheat/Soy Flour Breads.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2141, doi. 10.1111/j.1365-2621.2003.tb07033.x
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Effects of Freezing on Quality of Cold-smoked Salmon Based on the Measurements of Physiochemical Characteristics.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2123, doi. 10.1111/j.1365-2621.2003.tb07030.x
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Formation Conditions, Water-vapor Permeability, and Solubility of Compression-molded Whey Protein Films.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1985, doi. 10.1111/j.1365-2621.2003.tb07006.x
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- Article
Stability of Dehydrofrozen Green Peas Pretreated with Nonconventional Osmotic Agents.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2002, doi. 10.1111/j.1365-2621.2003.tb07009.x
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- Article
Evaluation of Beauvericin Toxicity with the Bacterial Bioluminescence Assay and the Ames Mutagenicity Bioassay.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1938, doi. 10.1111/j.1365-2621.2003.tb06997.x
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- Article
Naringinase Immobilization in Polymeric Films Intended for Food Packaging Applications.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2046, doi. 10.1111/j.1365-2621.2003.tb07016.x
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- Article
Binding of Bile Salts by Soluble Fibers and Its Effect on Deconjugation of Glycocholate by Lactobacillus acidophilus and Lactobacillus casei.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2086, doi. 10.1111/j.1365-2621.2003.tb07023.x
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- Article
Modeling the Oxygen Barrier Properties of Nylon Film Intended for Food Packaging Applications.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2017, doi. 10.1111/j.1365-2621.2003.tb07011.x
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- Article
Viscoelastic Effects on the Diffusion Properties of Curdlan Gels.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2057, doi. 10.1111/j.1365-2621.2003.tb07018.x
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- Article
Sorption Behavior of Selected Aldehyde-scavenging Agents in Poly(ethylene terephthalate) Blends.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2028, doi. 10.1111/j.1365-2621.2003.tb07013.x
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- Article
Development of a Monoclonal Antibody for Grouper ( Epinephelus marginatus) and Wreck Fish ( Polyprion americanus) Authentication Using an Indirect ELISA.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1900, doi. 10.1111/j.1365-2621.2003.tb06990.x
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- Article
Functional and Thermal Gelation Properties of Squid Mantle Proteins Affected by Chilled and Frozen Storage.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1962, doi. 10.1111/j.1365-2621.2003.tb07002.x
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- Article
Formation of Volatile Compounds in Soy Flour by Singlet Oxygen Oxidation During Storage Under Light.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1933, doi. 10.1111/j.1365-2621.2003.tb06996.x
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Physicochemical Characteristics and Quality of Refrigerated Spanish Orange-Carrot Juices and Influence of Storage Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 2111, doi. 10.1111/j.1365-2621.2003.tb07028.x
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- Article
Antioxidant Properties of Far Infrared-treated Rice Hull Extract in Irradiated Raw and Cooked Turkey Breast.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1904, doi. 10.1111/j.1365-2621.2003.tb06991.x
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- Article
Effects of Alcohol Type and Amounts on Conjugated Linoleic Acid Formation During Catalytic Transfer Hydrogenation of Soybean Oil.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1915, doi. 10.1111/j.1365-2621.2003.tb06993.x
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- Article
Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric Fields.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1995, doi. 10.1111/j.1365-2621.2003.tb07008.x
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- Article
The Production of High-purity Conjugated Linoleic Acid (CLA) Using Two-step Urea-inclusion Crystallization I and Hydrophilic Arginine-CLA Complex.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 6, p. 1948, doi. 10.1111/j.1365-2621.2003.tb06999.x
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- Article