Works matching IS 00221147 AND DT 1965 AND VI 30 AND IP 4
Results: 30
Structures of Acylated Anthocyan Pigments in Vitis vinifera variety Tinta Pinheira. II. Position of Acylation.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 620, doi. 10.1111/j.1365-2621.1965.tb01813.x
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Chicken Flavor: the Identification of Some Chemical Components and the Importance of Sulfur Compounds in the Cooked Volatile Fraction.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 686, doi. 10.1111/j.1365-2621.1965.tb01825.x
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Effect of Heat Treatment on Nutritive Value of Soymilk Protein Fed to Weanling Rats.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 723, doi. 10.1111/j.1365-2621.1965.tb01831.x
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Simple Mathematical Solutions of Problems Associated with Heat Sterilization of Milk.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 702, doi. 10.1111/j.1365-2621.1965.tb01827.x
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Fatty Acid Composition of Tissues of Pigs Fed Whole Peanuts.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 632, doi. 10.1111/j.1365-2621.1965.tb01815.x
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Fractionation of Bovine Sarcoplasmic Proteins by DEAE-Cellulose Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 636, doi. 10.1111/j.1365-2621.1965.tb01816.x
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A Comparison of the Volatile Fractions from Cured and Uncured Meat.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 610, doi. 10.1111/j.1365-2621.1965.tb01811.x
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Changes in Lipid Composition in Maturing Wheat.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 577, doi. 10.1111/j.1365-2621.1965.tb01805.x
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Changes and Variations in the Pectic Constitution of Ripening Peaches as Related to Product Firmness.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 573, doi. 10.1111/j.1365-2621.1965.tb01804.x
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Role of Pectin Methylesterase in Firmness of Canned Tomatoes.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 583, doi. 10.1111/j.1365-2621.1965.tb01806.x
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Isolation and Identification of the Volatile Fatty Acids Present in Hickory Sawdust Smoke.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 697, doi. 10.1111/j.1365-2621.1965.tb01826.x
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Volatile Flavor and Aroma Components of Pineapple II. Isolation and Identification of Chavicol and γ-Caprolactone.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 668, doi. 10.1111/j.1365-2621.1965.tb01822.x
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Role of Pectic Constituents and Polyvalent Ions in Firmness of Canned Tomatoes.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 594, doi. 10.1111/j.1365-2621.1965.tb01808.x
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Porcine Muscle Properties. A. Alteration of Glycolysis by Artificially Induced Changes in Ambient Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 565, doi. 10.1111/j.1365-2621.1965.tb01803.x
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A Comparison of Methods for the Microscopic Examination of Frozen Tissue.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 601, doi. 10.1111/j.1365-2621.1965.tb01809.x
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Direct Determination of Aroma Compounds as an Index of Pear Maturity.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 641, doi. 10.1111/j.1365-2621.1965.tb01817.x
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Flavonoids of Sorghum.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 663, doi. 10.1111/j.1365-2621.1965.tb01821.x
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A Laboratory Study of Farm Processing of Cocoa Beans for Industrial Use.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 719, doi. 10.1111/j.1365-2621.1965.tb01830.x
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Effect of Frozen Storage on Parathion Residues.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 656, doi. 10.1111/j.1365-2621.1965.tb01820.x
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Characterization of the Starch of Spirodela polyrrhiza.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 627, doi. 10.1111/j.1365-2621.1965.tb01814.x
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Physiological Changes Induced by Gamma Irradiation of Bacteria From Shrimp.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 710, doi. 10.1111/j.1365-2621.1965.tb01828.x
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An Investigation of Substrate Effect on AMC Production by Rhizopus nigricans.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 714, doi. 10.1111/j.1365-2621.1965.tb01829.x
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The Pigments in Three Cultivars of the Common Onion (Allium cepa).
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 680, doi. 10.1111/j.1365-2621.1965.tb01824.x
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Quantitative Determination of Piperine. II. Direct Determination with Phosphoric Acid.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 651, doi. 10.1111/j.1365-2621.1965.tb01819.x
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Vapor Pressure of Water and Carbon Dioxide Over Whole Egg Solids Containing Added Carbohydrates.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 673, doi. 10.1111/j.1365-2621.1965.tb01823.x
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The Effects of Storage Conditions Upon Acetylmethylcarbinol, Diacetyl, and Ethyl Alcohol in Apple Juice.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 604, doi. 10.1111/j.1365-2621.1965.tb01810.x
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Quantitative Determination of Piperine. I. The Komarowsky Reaction.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 644, doi. 10.1111/j.1365-2621.1965.tb01818.x
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Fractionation and Study of Compounds in Wood Smoke.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 615, doi. 10.1111/j.1365-2621.1965.tb01812.x
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Comparison of Shear Press Measurements and Sensory Evaluation of Angel Cakes.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 729, doi. 10.1111/j.1365-2621.1965.tb01832.x
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The Effect of Maturity on the Oxalate Content of Spinach (Spinacia oleraceae L.).
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 589, doi. 10.1111/j.1365-2621.1965.tb01807.x
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