Works matching IS 00221147 AND DT 1985 AND VI 50 AND IP 2
Results: 72
Ripening changes in a blue-mold surface ripened cheese from goat's milk
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 545
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- Article
Use of an edible film to maintain water vapor gradients in foods
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 382
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Sweetness evaluation of mixtures of fructose with charin, aspartame,and acesulfame K
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 469
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- Article
Stability of glutamic acid and monosodium glutamate under model system conditions: influence of physical and technological factors
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 350, doi. 10.1111/j.1365-2621.1985.tb13399.x
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Sensory and chemical characteristics of pork chop affected by precooking, curing and frozen storage
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 478
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- Article
Volatile components of African mango
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 548
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- Article
Rice bran stabilization by extrusion cooking for extraction of edible oil
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 361
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- Article
Rheological behavior of soya oil-water emulsions: dependence upon oil concentration
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 440
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- Article
Response transformation: an example
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 523, doi. 10.1111/j.1365-2621.1985.tb13442.x
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Relationships of hydrophobicity and net charge to the solubility of milk and soy proteins
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 486, doi. 10.1111/j.1365-2621.1985.tb13433.x
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- Article
Purification and characterization of a Clostridium perfringens {alpha}-galactosidase
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 518, doi. 10.1111/j.1365-2621.1985.tb13441.x
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Proximate composition of sweet potato greens in relation to cultivar, harvest date, crop year and processing
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 537
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- Article
Prediction of beta-carotene decolorization in model systems under static and dynamic conditions of reduced oxygen environment
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 526
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- Article
Performance evaluation of time-temperature indicators for frozen food transport
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 369
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- Article
Nucleic acid, fiber and nutrient composition of inactive dried food yeast products
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 353
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- Article
Moisture transfer properties of dry and semimoist foods
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 397
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- Article
Moisture sorption of dry bakery products by inverse gas chromatography
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 454, doi. 10.1111/j.1365-2621.1985.tb13426.x
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Minerals in selected variety breads commercially produced in four major U.S. cities
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 365
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Microstructure of selected binary food powder mixtures
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 473
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- Article
Microbial flora of lamb carcasses stored at 0(degrees)C in packs flushed with nitrogen or filled with carbon dioxide
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 482, doi. 10.1111/j.1365-2621.1985.tb13432.x
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- Article
Measuring dietary fiber in human foods
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 410, doi. 10.1111/j.1365-2621.1985.tb13414.x
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- Article
Malting of hulless barley cultivars and glenlea (T. aestivum) utility wheat
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 342
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- Article
Limonoid debittering of citrus juice sera by immobilized cells of Corynebacterium fascians
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 330
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- Article
Leakage of anthocyanins from skin of thawed, frozen highbush blueberries (Vaccinium corymbosum L.)
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 432, doi. 10.1111/j.1365-2621.1985.tb13420.x
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Leakage of anthocyanins from skin of raw and cooked highbush blueberries (Vaccinium corymbosum L.)
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 437
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- Article
Lactic fermentation of ground soybean for use in imitation cream cheese products
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 325
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- Article
Kinetics of folacin destruction in swiss chard during storage
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 447, doi. 10.1111/j.1365-2621.1985.tb13424.x
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- Article
Iron binding by fiber is influenced by competing minerals
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 424, doi. 10.1111/j.1365-2621.1985.tb13417.x
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Influence of the composition of potatos on their cooking kinetics
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 463
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Influence of temperature and time on cooking kinetics of potatoes
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 459
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In vivo and in vitro assessment of antinutritional factors in peanutand soy
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 418
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- Article
Heat-induced aggregation and denaturation of egg white proteins in acid media
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 507
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Heat transfer during the freezing of liver in a plate freezer
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 285
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- Article
Growth of Clostridium sporogenes and Staphylococcus aureus at different temperatures in cooked corned beef made wtih reduced levels of sodium chloride
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 304
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Finite element analysis of moisture diffusion in stored foods
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 392
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Fate of Staphylococcus aureus in reduced sodium fermented sausage
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 316
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Evaluation of substrate potentiality and inhibitory effects to identify high risk spices for aflatoxin contaminations
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 376
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- Article
Effects of toasting on the quality of canned rice
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 340
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- Article
Effects of processing on aflatoxin levels and on mutagenic potentialof tortillas made from naturally-contaminated corn
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 347
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- Article
Effects of polymers on secondary nucleation of ice crystals
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 401
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- Article
Effects of pH, storage time and temperature on the tin content of single strength canned grapefruit juice
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 333, doi. 10.1111/j.1365-2621.1985.tb13394.x
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- Article
Effects of oxygen absorber and temperature on (omega)3 polyunsaturated fatty acids of sardine oil during storage
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 358
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- Article
Effects of microwave heating on solubility, digestibility and metabolism of soy protein
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 415
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- Article
Effects of internal temperature and thickness on palatability of pork loin chops
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 313
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- Article
Effects of gamma-radiation on cooking quality and sensory attributesof four legumes
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 372, doi. 10.1111/j.1365-2621.1985.tb13405.x
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- Article
Effects of gamma irradiation dose and timing of treatment after harvest on the storeability of garlic bulbs
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 379
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- Article
Effects of food gums on zinc and iron solubility following in vitro digestion
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 547, doi. 10.1111/j.1365-2621.1985.tb13452.x
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- Article
Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 385, doi. 10.1111/j.1365-2621.1985.tb13409.x
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- Article
Effect of phosphates on bacterial growth in refrigerated uncooked bratwurst
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 531
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- Article
Effect of needle tenderization on salt absorption, yields, composition and palatability of dry-cured hams produced from packer style and skinned green hams
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- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 2, p. 295
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