Works matching IS 00221147 AND DT 1989 AND VI 54 AND IP 2
Results: 71
Preparation and Properties of Acid-Modified Sunflower Protein Isolate.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 357, doi. 10.1111/j.1365-2621.1989.tb03080.x
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Chemical Characterization of Sardine Meat Powder Produced by Dehydration with High Osmotic Pressure Resin and Defatting with High Pressure Carbon Dioxide.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 265, doi. 10.1111/j.1365-2621.1989.tb03057.x
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A Half-Embryo Test for Identification of Gamma-Irradiated Grapefruit.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 379, doi. 10.1111/j.1365-2621.1989.tb03086.x
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Gel Electrophoretic Analysis of the Protein Changes in Ground Beef Stored at 2°C.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 287, doi. 10.1111/j.1365-2621.1989.tb03063.x
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Contribution of Tropomyosin to Fish Muscle Gel Characteristics.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 258, doi. 10.1111/j.1365-2621.1989.tb03056.x
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Extension of Shelf-Life of iced Fresh Channel Catfish Fillets Using Modified Atmospheric Packaging and Low Dose Irradiation.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 269, doi. 10.1111/j.1365-2621.1989.tb03058.x
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An Electronic Imaging System for Determining Droplet Size and Dynamic Breakdown of Protein Stabilized Emulsions.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 440, doi. 10.1111/j.1365-2621.1989.tb03102.x
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Thermal Death Determination: Design and Evaluation of a Thermoresistometer.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 451, doi. 10.1111/j.1365-2621.1989.tb03104.x
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Aqueous Extraction of Oil from Palm Kernel.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 491, doi. 10.1111/j.1365-2621.1989.tb03117.x
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Changes in Corn and Sorghum During Nixtamalization and Tortilla Baking.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 330, doi. 10.1111/j.1365-2621.1989.tb03074.x
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Effects of Chitosan Treatments on the Clarity and Color of Apple Juice.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 495, doi. 10.1111/j.1365-2621.1989.tb03119.x
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Effect of Tomato Paste on Rheological Properties and Particle Size Distribution of Model Oil-in-Water Emulsions.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 437, doi. 10.1111/j.1365-2621.1989.tb03101.x
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Production of Microbiologically Stable Apple Juice by Metallic Membrane Ultrafiltration.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 408, doi. 10.1111/j.1365-2621.1989.tb03094.x
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Rapid Enzymatic Method for Vitamin C Assay in Fruits and Vegetables Using Peroxidase.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 374, doi. 10.1111/j.1365-2621.1989.tb03084.x
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Determination of Lactose and Lactose Hydrolysis in Milk Using Cerium(IV).
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 419, doi. 10.1111/j.1365-2621.1989.tb03097.x
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Pectin Transitions During Blueberry Fruit Development and Ripening.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 385, doi. 10.1111/j.1365-2621.1989.tb03088.x
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Evaluation of the Helical Screw Rheometer as an On-line Viscometer.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 483, doi. 10.1111/j.1365-2621.1989.tb03113.x
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Electrophoretic Identification of Fish Species Used in Surimi Products.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 253, doi. 10.1111/j.1365-2621.1989.tb03055.x
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Effects of Calcium, Sucrose, and Aging on the Texture of Canned Great Northern Beans (Phaseolus vulgaris, L.).
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 315, doi. 10.1111/j.1365-2621.1989.tb03070.x
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Effect of Various Agents Upon the Attachment of Pseudomonas fragi to Stainless Steel.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 461, doi. 10.1111/j.1365-2621.1989.tb03106.x
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Comparison of Methods Used to Characterize Water Imbibition in Hard-To-Cook Beans.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 326, doi. 10.1111/j.1365-2621.1989.tb03073.x
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Factors Influencing the Stability of Frozen Kiwifruit Pulp.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 396, doi. 10.1111/j.1365-2621.1989.tb03091.x
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A Study of Factors Affecting Growth and Recovery of Listeria monocytogenes Scott A.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 458, doi. 10.1111/j.1365-2621.1989.tb03105.x
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Sodium Retention in Prerigor and Postrigor Ground Pork.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 297, doi. 10.1111/j.1365-2621.1989.tb03065.x
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Storage Induced Changes of Phenolic Acids and the Development of Hard-To-Cook in Dry Beans (Phaseolus vulgaris var. Seafarer).
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 311, doi. 10.1111/j.1365-2621.1989.tb03069.x
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Microbial, Compositional, and Other Quality Characteristics of Pecan Kernels Stored at −20°C for Twenty-five Years.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 472, doi. 10.1111/j.1365-2621.1989.tb03109.x
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Softening Effects of Monovalent Cations in Acidified Cucumber Mesocarp Tissue.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 366, doi. 10.1111/j.1365-2621.1989.tb03082.x
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Functional Properties of Defatted and Detoxified Madhuca (Madhuca butyraceae) Seed Flour.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 351, doi. 10.1111/j.1365-2621.1989.tb03078.x
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Functional Properties of Pre-rigor Pork: Hot vs Cold Processing of Cooked Shoulders and Hams.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 307, doi. 10.1111/j.1365-2621.1989.tb03068.x
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Determination of Potential Migrants from Rubber Gaskets of Commercial Aerosol Valves used in Food Packaging.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 465, doi. 10.1111/j.1365-2621.1989.tb03107.x
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Enzymatic Browning in Atlantic Potatoes and Related Cultivars.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 362, doi. 10.1111/j.1365-2621.1989.tb03081.x
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Determination of Sweet Potato Starch Mixed in Kudzu Starch by Moisture Sorption Method.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 487, doi. 10.1111/j.1365-2621.1989.tb03115.x
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Effect of Gas Atmosphere Packaging on Psychrotrophic Growth and Succession on Steak Surfaces.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 274, doi. 10.1111/j.1365-2621.1989.tb03059.x
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Development of A Tissue Culture System from Immature Strawberry Fruits.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 388, doi. 10.1111/j.1365-2621.1989.tb03089.x
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Thermal Aggregation of Soybean (Glycine max L.) Sulfur-rich Protein.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 319, doi. 10.1111/j.1365-2621.1989.tb03071.x
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Effect of Delayed Cooling on the Poststorage Flesh Firmness of Apples.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 493, doi. 10.1111/j.1365-2621.1989.tb03118.x
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Sensory Evaluation of Baked Foods Incorporating Different Levels of Distillers' Dried Grains with Solubles from Soft White Winter Wheat.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 337, doi. 10.1111/j.1365-2621.1989.tb03075.x
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Determination of Kinetic Parameters using Linearly Increasing Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 446, doi. 10.1111/j.1365-2621.1989.tb03103.x
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Sensory and Chemical Examination of Aromatic and Nonaromatic Rices.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 343, doi. 10.1111/j.1365-2621.1989.tb03076.x
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Anthocyanins in Fruits of Vaccinium oxycoccus L. (Small Cranberry).
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 383, doi. 10.1111/j.1365-2621.1989.tb03087.x
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Tainting and Depuration of Taint by Lobsters (Homarus americanus) Exposed to water Contaminated with a No. 2 Fuel Oil: Relationship with Aromatic Hydrocarbon Content in Tissue.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 240, doi. 10.1111/j.1365-2621.1989.tb03052.x
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Effect of Maturity on Roast Color and Descriptive Flavor of Peanuts.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 475, doi. 10.1111/j.1365-2621.1989.tb03110.x
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Oxidative Stability and Textural Quality of Restructured Beef Roasts as Affected by End-point Cooking Temperatures, Storage and the Incorporation of Surimi.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 280, doi. 10.1111/j.1365-2621.1989.tb03061.x
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Quality Characteristics and Consumer Acceptance of a Peanut-Based Imitation Cheese Spread.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 468, doi. 10.1111/j.1365-2621.1989.tb03108.x
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Effects of Freezing Rate, Frozen Storage Temperature and Storage Time on Tenderness Values of Beef Patties.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 291, doi. 10.1111/j.1365-2621.1989.tb03064.x
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Quality Changes in Tomatoes and Resistance to Alternaria Infection as Influenced by Varying Storage Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 376, doi. 10.1111/j.1365-2621.1989.tb03085.x
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- Article
Protein Enrichment of Sugar-Snap Cookies with Sunflower Protein Isolate.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 354, doi. 10.1111/j.1365-2621.1989.tb03079.x
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Species Identification of Raw and Boiled Shrimp by a Urea Gel Isoelectric Focusing Technique.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 233, doi. 10.1111/j.1365-2621.1989.tb03050.x
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In Vitro Fermentabilities of Purified Fiber Supplements.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 347, doi. 10.1111/j.1365-2621.1989.tb03077.x
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Application of Ultrasonic Waves to Detect Sealworms in Fish Tissue.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 244, doi. 10.1111/j.1365-2621.1989.tb03053.x
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