Works matching IS 00221147 AND DT 1988 AND VI 53 AND IP 1
Results: 83
Volatile flavor components in the headspace of the babaco fruit (Carica pentagoni)
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 138, doi. 10.1111/j.1365-2621.1988.tb10194.x
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- Article
Volatile compounds produced in L-cysteine/D-glucose model system by sunlight irradiation
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 196, doi. 10.1111/j.1365-2621.1988.tb10207.x
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- Article
Use of an octadecyl-bonded silica and a styrene-divinyl-benzene copolymer for the recovery of blackcurrant aroma compounds from a food plant waste water
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 141, doi. 10.1111/j.1365-2621.1988.tb10195.x
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Total caloric input of a thermal process as an index of lethality for foot-and-mouth disease virus
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 185, doi. 10.1111/j.1365-2621.1988.tb10205.x
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- Article
Thiamin stability in simulated intermediate moisture food
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 199
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- Article
Studies on seed peroxidase Phaseolus vulgaris cv, Haricot
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 247, doi. 10.1111/j.1365-2621.1988.tb10220.x
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- Article
Stability of vacuum cook-in-bag turkey breast rolls during refrigerated storage
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 46
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- Article
Sensory and cooking properties of beef steaks and roasts cooked withand without external fat
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 34
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- Article
Selenium content of processed soybeans
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 300
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- Article
Role of acetaldehyde production in the removal of astringency from persimmon fruits under various modified atmospheres
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 153
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- Article
Rheological behavior of comminuted meat batters
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 70, doi. 10.1111/j.1365-2621.1988.tb10180.x
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- Article
Removal of phytate from great northern beans (Phaseolus vulgaris L.)and its combined density fraction
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 107
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- Article
Reaction kinetics of the denaturation of whey proteins in milk
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 258, doi. 10.1111/j.1365-2621.1988.tb10223.x
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- Article
Quality changes and nonenzymic browning intermediates in grapefruit juice during storage
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 168, doi. 10.1111/j.1365-2621.1988.tb10201.x
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- Article
Protein components precipitated from egg white by removal of salt
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 292
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- Article
Properties of dark and light tissue from horse mackerel (Trachurus murphyi)
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 284
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- Article
Permeability and solubility of d-limonene vapor in cereal package liners
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 253
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- Article
On the adequacy of methods for the quantitative determination of reactive lysine in the free form or in small peptides
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 290
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- Article
Numerically predicted transient temperature and velocity profiles during natural convection heating of canned liquid foods
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 191, doi. 10.1111/j.1365-2621.1988.tb10206.x
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- Article
Nucleotide catabolism: influence on the storage life of tropical species of fish from the North West shelf of Australia
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 6
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- Article
Moisture, fat and cholesterol content of some raw, barbecued and cooked organ meats of beef and mutton
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 270, doi. 10.1111/j.1365-2621.1988.tb10225.x
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- Article
Mircobiological evaluation of navy bean protein concentrate and its blend with retail ground beef
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 88
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- Article
Minimum inhibitory concentration studies of antimicrobic combinations against Saccharomyces cerevisiae in a model broth system
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 237, doi. 10.1111/j.1365-2621.1988.tb10217.x
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- Article
Metabiotic association of Fusarium, Alternaria, and Rhizoctonia withClostridium botulinum in fresh tomatoes
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 120
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- Article
Masking of soy protein flavor by tomato sauce
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 93
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- Article
Influence of substituting two levels of tofu for fat in a cooked comminuted meat-type product
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 97
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- Article
Influence of stems, petioles and leaves on the phenolic content of Concord and Aurora Blanc juice and wine
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 173
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- Article
Influence of phospholipids on the development of oxidized off-flavors in cooked turkey rolls
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 55
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- Article
Improved method for determination of salt in oysters by direct titration of chloride ion
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 288
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- Article
Immunochemical properties of native and heat denatured ovalbumin
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 222, doi. 10.1111/j.1365-2621.1988.tb10214.x
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Immunochemical identification and quantification of ovalbumin additive in canned mushrooms
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 226, doi. 10.1111/j.1365-2621.1988.tb10215.x
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Identification of microbial isolates from vacuum-packaged ground pork irradiated at 1 kGy
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 278
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HPLC determination of sugars, starch and oligosaccharides in infant formulas using resin-based, fixed-ion columns
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 264
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- Article
Heating and the distribution of total and heme iron between meat andbroth
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 43
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- Article
Heat penetration in canned mussels during agitated retorting
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 4
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- Article
Heat inactivation of pectinesterase in orange juice pulp
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 162
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- Article
Heat degradation of heme in methemoglobin and metmyoglobin model systems measured by reversed-phase ion-pair high performance liquid chromatography
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 40
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- Article
Growth and protease secretion by spoilage bacteria: influence of nitrogen fractions of protein-aceous foods on Aeromonas hydrophilia
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 243
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- Article
Gelation of {beta}-lactoglobulin: effects of sodium chloride and calcium chloride on the rheological and structural properties of gels
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 231, doi. 10.1111/j.1365-2621.1988.tb10216.x
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- Article
Functional properties of hydrolyzed whey permeate syrups in bread formulations
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 215
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- Article
Fractionation and characterization of glycomacro-peptide from caseinate and skim milk hydrolysates
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 80, doi. 10.1111/j.1365-2621.1988.tb10182.x
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- Article
Flavor evaluation of Florida frozen concentrated orange juice blended from concentrates produced with varying extraction yields
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 165
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- Article
Flavor components and factors associated with the development of off-flavors in cooked turkey rolls
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 49
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- Article
Fermentation of cucumbers in anaerobic tanks
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 127
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- Article
Factors affecting the palatability and shelf life of precooked, microwave-reheated beef roasts
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 31
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- Article
Evaluation of mechanical deaeration parameters for high vacuum canned foods
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 157, doi. 10.1111/j.1365-2621.1988.tb10198.x
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- Article
Enzyme-linked immunoassay of soybean Kunitz trypsin inhibitor using monoclonal antibodies
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 102, doi. 10.1111/j.1365-2621.1988.tb10186.x
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Enzymatic hydrolysis of whole bovine blood and its relationshiop to some colligative properties
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 272
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- Article
Effects of reduced sodium chloride and added phosphates on physical and sensory properties of turkey frankfurters
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 62
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- Article
Effects of combined antimicrobial agents on fermentation initiation by Saccharomyces cerevisiae in a model broth system
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 1, p. 240, doi. 10.1111/j.1365-2621.1988.tb10218.x
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- Article