Works matching IS 00221147 AND DT 1977 AND VI 42 AND IP 1
Results: 72
Volatile constituents of cantaloupe, Cucumis melo and their biogenesis
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 32
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Volatile composition of McIntosh apple juice as a function of maturity and ripeness indices
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 44
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Utilization of various carbohydrates in fermented sausage
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 174, doi. 10.1111/j.1365-2621.1977.tb01245.x
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Utilization of tomato processing wastes
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 212, doi. 10.1111/j.1365-2621.1977.tb01254.x
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Use of glucose isomerase in hollow fiber reactors
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 258, doi. 10.1111/j.1365-2621.1977.tb01265.x
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Ultrastructure of bread dough with yeast single cell protein and/or emulsifier
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 70, doi. 10.1111/j.1365-2621.1977.tb01220.x
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Thiamine, pyridoxine, niacin and folacin in quick-cooking beans
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 25, doi. 10.1111/j.1365-2621.1977.tb01210.x
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Structural changes in heated bovine muscle: A scanning electron microscope study
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 125
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Statistical analysis of a{sub}w measurements obtained with the Sina scope
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 86, doi. 10.1111/j.1365-2621.1977.tb01224.x
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Sorption-desorption of vinylchloride in selected polyvinylchloride-food simulating solvent systems
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 230
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Some biochemical properties of polyphenoloxidase from two avocado varieties differing in their browning rates
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 38, doi. 10.1111/j.1365-2621.1977.tb01213.x
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Significance of body weight of 3-week old rats in protein efficiencyratio (PER) measurements
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 255
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Sensory evaluation of meat products containing coagulated cheese whey lactalbumin
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 281
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Satellite food-service assessment in terms of time and temperature conditions and microbiological and sensory quality of spaghetti and chili
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 225, doi. 10.1111/j.1365-2621.1977.tb01257.x
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Rheological properties of cranberry cell wall material
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 29, doi. 10.1111/j.1365-2621.1977.tb01211.x
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Relative protein value of defatted corn germ flour
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 269, doi. 10.1111/j.1365-2621.1977.tb01268.x
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Relationship of cyclic-AMP and phosphorylase a in stress susceptibleand control pigs
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 108
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Quantitative determination of carrageenan in infant formulas
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 252
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Pyrazines in the reaction of L-dehydroascorbic acid with ammonia andglycine
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 277
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Purging of natural salt-stock pickle fermentations to reduce bloaterdamage
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 234
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Protein quality of green-mature, dry mature and sprouted soybeans
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 271
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Prooxidant and antioxidant effects of ascorbic acid and metal salts in a B-carotene-linoleate model system
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 60
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Pressure-heat treatment of postrigor muscle: Effects on tenderness
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 132
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Preparation of soluble conjugates of glucose oxidase and catalase bycross-linking with glutaraldehyde
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 7
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Preparation of rapeseed protein isolates: A study of protein isolates by molecular chromatography
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 75
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Preparation and evaluation of mung bean protein isolates
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 202, doi. 10.1111/j.1365-2621.1977.tb01252.x
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Prediction of sensory response to textural parameters of breaded shrimp shapes using Instron texture profile analysis
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 163
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Potato discoloration in relation to anatomy and lipid composition
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 14, doi. 10.1111/j.1365-2621.1977.tb01207.x
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Postharvest storage of the cultivated mushroom (Agaricus bisporus) and its influence on qualitative protein changes related to canned product yield
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 22
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Peroxidase and its relationship to food flavor and quality: A Review
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 1, doi. 10.1111/j.1365-2621.1977.tb01204.x
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Oxidation of myoglobin in vitro mediated by lipid oxidation in microsomal fractions of muscle
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 136, doi. 10.1111/j.1365-2621.1977.tb01236.x
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Nutrient composition and selected enzyme activities in Sechium edule, Sw, the mirliton
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 11
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Myoglobin oxidation in ground beef: Microorganisms and food additives
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 151
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Microbiological growth and pH effects on bovine tissue inoculated with Pseudomonas putrefaciens, Bacilus subtilis, or Leuconostoc mesenteroides
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 141
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Microbiological characterization of water for recycling in poultry processing plants
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 168, doi. 10.1111/j.1365-2621.1977.tb01243.x
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Methyl anthranilate as an aroma constituent of American wine
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 57
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Mechanism of egg white resistance to bacterial growth
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 97
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Mechanically deboned goat, mutton, and pork in frankfurters
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 193
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Isometric tension development of glycerinated fibers prepared from normal and PSE porcine muscles and the effect of myosin irrigation on the tension development of "ghost" fibers
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 113
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Influence of removing connective tissue, cooking, and nitrite curingon the protein quality of beef shank muscle
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 186, doi. 10.1111/j.1365-2621.1977.tb01248.x
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Indirect methods as criteria of spoilage in Tofu (soybean curd)
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 273
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Hydration and rheology of soy-fortified pregelled corn flours
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 65
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Heterogeneity and temperature effects on flavor sensing of ethyl caprylate
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 275, doi. 10.1111/j.1365-2621.1977.tb01271.x
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Heat resistance of Bacillus stearothermophilus spores at different water activities
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 91
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Growth response of Bifidobacterium bifidum to a hydrolytic product isolated from bovine casein
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 146, doi. 10.1111/j.1365-2621.1977.tb01238.x
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Functional and nutritional properties of tomato protein concentrates
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 207, doi. 10.1111/j.1365-2621.1977.tb01253.x
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Food acceptability research: Comparative utility of three types of data from school children
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 246
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Fluoride content of mechanically deboned beef and pork from commercial sources in different geographical areas
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 190
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Effects of portion thickness and cooking temperature on the dimensional properties and composition of restructured pork
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 171
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Effects of amount, distribution and texture of marbling on cooking properties of beef longissimus
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- Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 1, p. 182, doi. 10.1111/j.1365-2621.1977.tb01247.x
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