Works matching IS 00221147 AND DT 1987 AND VI 52 AND IP 1
Results: 63
Volatile compounds of the wax gourd (Benincasa hispida, Cogn) and a wax gourd beverage
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 132
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Texture profile analysis, expressed serum, and microstructure of heat-formed egg yolk gels
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 68, doi. 10.1111/j.1365-2621.1987.tb13974.x
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Texture and microstructure of cooked whole egg yolks and heat-formedgels of stirred egg yolk
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 63, doi. 10.1111/j.1365-2621.1987.tb13973.x
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Sensory, acoustical, and force-deformation measurements of potato chip crispness
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 138, doi. 10.1111/j.1365-2621.1987.tb13990.x
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Squeezing flow viscosimetry of peanut butter
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 180
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Some essential elements of two species of boletus grown in Cordoba (Argentina)
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 216
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Some characteristics of the enzymatic lipid peroxidation system in the microsomal fraction of flounder skeletal muscle
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 15, doi. 10.1111/j.1365-2621.1987.tb13964.x
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Shelf life study of oil/water emulsions using various commercial hydrocolloids
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 166
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Surface active properties of food proteins: effects of reduction of disulfide bonds on film properties and foam stability of glycinin
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 128
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Rheological properties of tomato concentrates as affected by particle size and methods of concentration
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 141, doi. 10.1111/j.1365-2621.1987.tb13991.x
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Relationships between sensory and objective measures of postharvest quality of snap beans as determined by cluster analysis
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 113
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Reduction in pH and fermentation time of meat mixtures containing dry acid whey
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 238
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Quality of freeze concentrated orange juice
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 159
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Protective effect of milk on mineral precipitation by Na phytate
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 240, doi. 10.1111/j.1365-2621.1987.tb14021.x
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Prediction of residual peroxidase activity in the blanching-cooling of corn-on-the-cob and its relation to off-flavor development in frozen storage
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 232
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Partial purification of an antioxidizing component in raw cow milk
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 88
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Novel products from underutilized fish using combined processing technology
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 7, doi. 10.1111/j.1365-2621.1987.tb13962.x
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Muscle protein structure-function relationships and discrimination of functionality by multivariate analysis
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 31
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Milk curdling by rennet under high pressure
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 84
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Microbial production of citric acid by solid state fermentation of kiwifruit peel
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 226, doi. 10.1111/j.1365-2621.1987.tb14014.x
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Laboratory sprout damage and effect of heat treatment on milling andbaking properties of Indian wheats
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 176, doi. 10.1111/j.1365-2621.1987.tb13999.x
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Isolation of a caffeine-resistant mutant of Aspergillus parasiticus
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 194, doi. 10.1111/j.1365-2621.1987.tb14003.x
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Isolation and partial characterization of phytic acid-rich particlesfrom great northern beans (Phaseolus vulgaris L.)
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 109, doi. 10.1111/j.1365-2621.1987.tb13983.x
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Functional and biochemical changes in deboned turkey due to frozen storage and lipid oxidation
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 22, doi. 10.1111/j.1365-2621.1987.tb13965.x
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Influence of processing on the volatile compounds characterizing theflavor of pickled fish
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 10
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Impact of infrared broiling on the thiamin and riboflavin retention and sensory quality of salmon steaks for foodservice use
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 4
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High performance liquid chromatography of 2,5-dimethyl-4-hydroxy-3 (2H)-furanone in pineapple and grapefruit juices
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 163, doi. 10.1111/j.1365-2621.1987.tb13996.x
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Heat-stability of milk-clotting enzymes in conditions encountered inswiss cheese making
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 75, doi. 10.1111/j.1365-2621.1987.tb13975.x
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Is chlorogenic acid bitter?
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 213, doi. 10.1111/j.1365-2621.1987.tb14007.x
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Flavor protein interactions: characteristics of 2-nonanone binding to isolated soy protein fractions
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 98, doi. 10.1111/j.1365-2621.1987.tb13980.x
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Enzymatic determination of trimethylamine and its relationship to fish quality
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 1
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Effects of rapid processing on the chemical and sensory properties of restructured steak made from bull and steer meat
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 28
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Effects of moisture on the thermal behavior of strawberries studied using differential scanning calorimetry
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 146, doi. 10.1111/j.1365-2621.1987.tb13992.x
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Effects of induced low-temperature stress on raw peanuts
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 242, doi. 10.1111/j.1365-2621.1987.tb14022.x
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Effects of germination on the proximate composition and nutritional quality of winged bean (Psophocarpus tetragonolobus) seeds
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 106
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Effects of commercial food grade enzymes on free fatty acid profilesin granular cheddar cheese
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 78
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Effects of chlorophyll and {beta}-carotene on the oxidation stability of olive oil
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 234
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Effect of water on the production of cooked beef aroma compounds
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 42
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Effect of various cellulases and pectinases on viscosity reduction of mango pulp
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 230
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Effect of maturity and processing on the trypsin inhibitor and oligosaccharides of soybeans
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 222
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Effect of inorganic polyphosphates on ground beef characteristics: some chemical, physical, and sensory effects on frozen beef patties
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 50
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Effect of inorganic polyphosphates on ground beef characteristics: microbiological effects on frozen beef patties
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 46
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Effect of flavonoids and related compounds on soybean lipoxygenase-1activity
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 220
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Effect of extrusion cooking on in vitro protein digestibility of sorghum
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 218
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Effect of alkaline treatment on the dispersibility of soy protein isolates and properties of milk clots formed from nonfat milk and treated soy protein mixtures
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 91
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Effect of adenosine-nucleotides and their derivatives on the denaturation of myofibrillar proteins in vitro during frozen storage at -20*8DC
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 117
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Determination of the yield stress of semi-liquid foods from squeezing flow data
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 214
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Determination of the beta-lactoglobulin, alpha-lactalbumin and bovine serum albumin of whey protein concentrates and their relationship to protein functionality
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 124, doi. 10.1111/j.1365-2621.1987.tb13986.x
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Determination of ascorbic acid, erythorbic acid, and uric acid in cured meats by high performance liquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 53, doi. 10.1111/j.1365-2621.1987.tb13971.x
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Detection of phenylalanine ammonia-lyase in the skin of blueberry and cranberry fruits
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 1, p. 155
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