Works matching IS 00221147 AND DT 1988 AND VI 53 AND IP 6
Results: 91
Volatile flavor components from boiled crayfish (Procambarus clarkii) tail meat
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1666
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- Article
Thin layer drying of pigeon pea
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1813
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- Article
Virucidal effectiveness of flexible pouch processing of meat products prepared from foot-and-mouth disease-affected cattle
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1650
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- Article
Twin-screw extrusion as a continuous pretreatment process for the enzymatic hydrolysis of cassava
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1792, doi. 10.1111/j.1365-2621.1988.tb07844.x
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- Article
Thermal processing retortable plastic containers with metal lids in steam and water with comparisons to metal cans
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1877, doi. 10.1111/j.1365-2621.1988.tb07865.x
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- Article
The warm-up effect as a means of increasing the discriminability of sensory difference tests
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1848, doi. 10.1111/j.1365-2621.1988.tb07858.x
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- Article
Studies on popping of popcorn in a microwave oven
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1746, doi. 10.1111/j.1365-2621.1988.tb07832.x
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Statistical variability of thermal process lethality in conduction heating food-computerized simulation
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1887, doi. 10.1111/j.1365-2621.1988.tb07867.x
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- Article
Stability of iron (III) chelates of nutritional interest
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1844, doi. 10.1111/j.1365-2621.1988.tb07857.x
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- Article
Shelf life and quality of freshly squeezed, unpasteurized, polyethylene-bottled citrus juice
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1699, doi. 10.1111/j.1365-2621.1988.tb07819.x
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- Article
Sensory quality of turkey rolls roasted at two temperatures and reheated with varying sauces in three types of institutional ovens
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1605
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- Article
Regeneration of Spanish style green table olive brines by ultrafiltration
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1733, doi. 10.1111/j.1365-2621.1988.tb07829.x
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- Article
Quenching mechanism of {beta}-carotene on the chlorophyll sensitizedphotooxidation of soybean oil
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1894
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- Article
Quantitative analyses of major carotenoid fatty acid esters in fruits by liquid chromatography: persimmon and papaya
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1720
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- Article
Quantification of some volatile aromatic compounds of apricot by adding standards
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1902, doi. 10.1111/j.1365-2621.1988.tb07872.x
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- Article
Quality characteristics of frankfurters containing corn germ protein
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1587, doi. 10.1111/j.1365-2621.1988.tb07791.x
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- Article
Prooxidant effects of monoglycerides and diglycerides in soybean oil
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1896, doi. 10.1111/j.1365-2621.1988.tb07869.x
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Preparation and functional properties of linseed protein products containing differing levels of mucilage
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1834
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- Article
Potassium sorbate effect on pigment concentration of refrigerated beef
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1621, doi. 10.1111/j.1365-2621.1988.tb07800.x
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- Article
Photosensitized lipid peroxidation in ground pork and turkey
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1596
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- Article
Performance of ingredients in a soybean whipped topping: a response surface analysis
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1761
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- Article
Partitioning behavior and off-flavor thresholds in cookies from plastic packaging film printing ink compounds
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1806
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- Article
Palatability of beef skirt steaks as influenced by grade/maturity group, anatomical location and mechanical tenderization
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1628
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- Article
Oxidation of grape juice phenolic compounds in model solutions
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1729
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- Article
Optimization of fermentation parameters for the production of concentrated starters from nonbitter Streptococcus lacti INIA 12
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1854
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- Article
Nutrient quality of corn and sorghum supplemented with cowpeas (V. unguiculata) in the traditional manufacture of ogi
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1750
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- Article
N-nitrosamine analysis in beer using thermal desorption injection coupled with GC-TEA
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1696
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- Article
Mutagenic activity of heat-induced cholesterol-degradation products
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1913, doi. 10.1111/j.1365-2621.1988.tb07877.x
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- Article
Melting behavior of gels prepared from isolated subunits of collagen
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1920, doi. 10.1111/j.1365-2621.1988.tb07881.x
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- Article
Liquid loss in shucked oyster (Crassostrea virginica) meats during ice storage
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1671
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- Article
Liposomes as proteinase carriers for the accelerated ripening of Saint-Paulin type cheese
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1674
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- Article
Influence of gluconic acid on enzyme inactivation and color retention in canned apricots and peaches
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1717, doi. 10.1111/j.1365-2621.1988.tb07824.x
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- Article
Indigenous yeast microflora on Arkansas white Reisling (Vitis vinifera) grapes and in model must systems
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1725, doi. 10.1111/j.1365-2621.1988.tb07827.x
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- Article
Ice crystal size modification during frozen beef storage
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1631, doi. 10.1111/j.1365-2621.1988.tb07802.x
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- Article
High performance liquid chromatographic separation and spectral characterization of the pigments in turmeric and annatto
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1823, doi. 10.1111/j.1365-2621.1988.tb07851.x
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- Article
Further characterization of a caffeine-resistant mutant of Aspergillus parasiticus
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1858, doi. 10.1111/j.1365-2621.1988.tb07861.x
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- Article
Functionality of commercially produced wheat flour solubles in cakes, cookies, and wieners
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1787
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- Article
Functional properties of raw and heat processed cowpea (Vigna unguiculata, Walp) flour
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1775
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- Article
Extrusion cooking of sorghum containing different amounts of amylose
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1818
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- Article
Extraction of lipid and pigment components from mechanically debonedchicken meat
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1615
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- Article
Extraction of lipid and cholesterol from fish muscle with supercritical fluids
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1656, doi. 10.1111/j.1365-2621.1988.tb07808.x
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- Article
Evaluation of several methods for estimation of the total activity of potato polyphenol oxidase
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1743
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- Article
Effects of microwave treatment on the trypsin inhibitor and molecular species of triglycerides in soybean
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1756
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- Article
Enrichment of aldehydes and ketones in sherry
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1900, doi. 10.1111/j.1365-2621.1988.tb07871.x
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- Article
Enhancement of shortening stability by incorporation of butteroil
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1838
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- Article
Electron paramagnetic resonance studies of the effectiveness of myoglobin and its derivatives as photosensitizers in singlet oxygen generation
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1863
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- Article
Effects of soy hull flour on soy proteins emulsions
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1766, doi. 10.1111/j.1365-2621.1988.tb07837.x
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- Article
Evaluation of alternative methods to increase calcium retention in cottage cheese curd
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1680, doi. 10.1111/j.1365-2621.1988.tb07814.x
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- Article
Effects of chitosan on yield and compositional data on carrot and apple juice
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1707, doi. 10.1111/j.1365-2621.1988.tb07821.x
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- Article
Effects of chilling method on the sensory, chemical and cooking characteristics of ground beef patties
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 6, p. 1618, doi. 10.1111/j.1365-2621.1988.tb07799.x
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- Article