Works matching IS 00221147 AND DT 1961 AND VI 26 AND IP 4

Results: 21

Citrus Flavor. Volatile Constituents of the Essential Oil of the Orange (Citrus sinensis).

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 401, doi. 10.1111/j.1365-2621.1961.tb00380.x

By:

BERNHARD, RICHARD A.

Publication type:

Article

Effect of Pre-irradiation Heating Temperatures, Irradiation Level, and Storage Time at 34° F on the Free Amino Acid Composition of Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 412, doi. 10.1111/j.1365-2621.1961.tb00381.x

By:

THOMPSON, R. H.;
BAUTISTA, FLORDELIZA R.;
CAIN, R. F.

Publication type:

Article

An Olfactometer for Rapid and Critical Odor Measurement.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 452, doi. 10.1111/j.1365-2621.1961.tb00388.x

By:

OUGH, C. S.;
STONE, H.

Publication type:

Article

Effect of Storage Conditions on Some Physicochemical Properties in Experimental Sausage Prepared from Fibrils.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 331, doi. 10.1111/j.1365-2621.1961.tb00368.x

By:

FUKAZAWA, TOSHIYUKI;
HASHIMOTO, YOSHIO;
YASUI, TSUTOMU

Publication type:

Article

Enzyme-Catalyzed Breakdown of Dehydroascorbic Acid in Plant Tissue.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 416, doi. 10.1111/j.1365-2621.1961.tb00382.x

By:

TEWARI, C. P.;
KRISHNAN, P. S.

Publication type:

Article

Browning of Sugar Solutions. VI. Isolation and Characterization of the Brown Pigment in Maple Sirup.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 397, doi. 10.1111/j.1365-2621.1961.tb00379.x

By:

UNDERWOOD, J. C.;
WILLITS, C. O.;
LENTO, H. G.

Publication type:

Article

Factors Affecting the Water Retention of Beef. V. Variation of the Zinc-Containing Enzymes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 422, doi. 10.1111/j.1365-2621.1961.tb00383.x

By:

BERMAN, MORRIS D.

Publication type:

Article

Radioresistance of Five Strains of Clostridium Botulinum in Selected Food Products.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 345, doi. 10.1111/j.1365-2621.1961.tb00370.x

By:

WHEATON, E.;
PRATT, G. B.;
JACKSON, J. M.

Publication type:

Article

Oxidative Damage to Amino acids, peptides, and proteins by Radiation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 448, doi. 10.1111/j.1365-2621.1961.tb00387.x

By:

AMBE, K. S.;
TAPPEL, A. L.

Publication type:

Article

Anthocyanin Pigment in Passion Fruit Rind.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 385, doi. 10.1111/j.1365-2621.1961.tb00377.x

By:

PRUTHI, J. S.;
SUSHEELA, R.;
LAL, GIRDHARI

Publication type:

Article

The Fatty Acids of Vegetables. II. Spinach.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 356, doi. 10.1111/j.1365-2621.1961.tb00372.x

By:

MATTICK, LEONARD R.;
LEE, FRANK A.

Publication type:

Article

Effects of Ionizing Radiations on Plant Tissues. V. Some Effects of Gamma Radiation on Lettuce Leaves.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 389, doi. 10.1111/j.1365-2621.1961.tb00378.x

By:

MASSEY, L. M.;
TALLMAN, D. F.;
KERTESZ, Z. I.

Publication type:

Article

Chemical Composition of Potatoes. I. Preliminary Studies on the Relationships Between Specific Gravity and the Nitrogenous Constituents.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 351, doi. 10.1111/j.1365-2621.1961.tb00371.x

By:

TALLEY, EUGENE A.;
FITZPATRICK, THOMAS J.;
PORTER, WILLIAM L.;
MURPHY, HUGH J.

Publication type:

Article

Studies on the Ecology of Selected Food Poisoning Organisms in Foods. I. Growth of Staphylococcus Aureus in Cream and a Cream Product.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 436, doi. 10.1111/j.1365-2621.1961.tb00385.x

By:

POST, F. J.;
BLISS, A. H.;
O'KEEFE, W. B.

Publication type:

Article

Changes in Soybean Lipids During Tempeh Fermentation.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 373, doi. 10.1111/j.1365-2621.1961.tb00375.x

By:

WAGENKNECHT, A. C.;
MATTICK, L. R.;
LEWIN, L. M.;
HAND, D. B.;
STEINKRAUS, K. H.

Publication type:

Article

Bitterness in Celery.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 337, doi. 10.1111/j.1365-2621.1961.tb00369.x

By:

PAN, HUO-PING

Publication type:

Article

Dependency of Almond Preference on Consumer Category and Type of Experiment.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 377, doi. 10.1111/j.1365-2621.1961.tb00376.x

By:

BAKER, G. A.;
AMERINE, M. A.;
KESTER, D. E.

Publication type:

Article

Study of a Lipohydroperoxide Breakdown Factor in Soy Extracts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 359, doi. 10.1111/j.1365-2621.1961.tb00373.x

By:

GINI, BRUNO;
KOCH, ROBERT B.

Publication type:

Article

The Carotenoids of Navel Oranges.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 442, doi. 10.1111/j.1365-2621.1961.tb00386.x

By:

CURL, A. LAURENCE;
BAILEY, GLEN F.

Publication type:

Article

The Microbicidal Activity of Gaseous Propylene Oxide and Its Application to Powdered or Flaked Foods.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 428, doi. 10.1111/j.1365-2621.1961.tb00384.x

By:

BRUCH, C. W.;
KOESTERER, M. G.

Publication type:

Article

Precipitation of Food Gums by Thiazine, Oxazine, Azine and Other Cationic Dyes: Specificity of the Methylene Blue Carrageenan Reaction.

Published in:

Journal of Food Science (Wiley-Blackwell), 1961, v. 26, n. 4, p. 365, doi. 10.1111/j.1365-2621.1961.tb00374.x

By:

GRAHAM, HORACE D.;
THOMAS, LINNIE B.

Publication type:

Article