Works matching IS 00221147 AND DT 1990 AND VI 55 AND IP 1
Results: 77
Plant Sterols in Soybean Hulls.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 271, doi. 10.1111/j.1365-2621.1990.tb06074.x
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Lipid Oxidation in Chicken Muscles and Skin After Roasting and Refrigerated Storage of Main Broiler Parts.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 30, doi. 10.1111/j.1365-2621.1990.tb06010.x
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Effects of Salt, Sugar and Screw Speed on Processing and Product Variables of Corn Meal Extruded with a Twin-Screw Extruder.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 224, doi. 10.1111/j.1365-2621.1990.tb06057.x
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Aflatoxin-producing Ability of Spores of Aspergillus parasiticus Exposed to Gamma Radiation.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 275, doi. 10.1111/j.1365-2621.1990.tb06076.x
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Effects of Drying Conditions on Water Sorption and Phase Transitions of Freeze-Dried Horseradish Roots.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 206, doi. 10.1111/j.1365-2621.1990.tb06053.x
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Oxidative Stability of Cholesterol-Free Egg Lipid Fractions.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 92, doi. 10.1111/j.1365-2621.1990.tb06024.x
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Sandwich Enzyme Immunoassay of Hen Egg Lysozyme in Foods.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 103, doi. 10.1111/j.1365-2621.1990.tb06027.x
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Some Physical Parameters Involved in the Addition of Inorganic Phosphates to Reduced-Sodium Meat Emulsions.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 23, doi. 10.1111/j.1365-2621.1990.tb06008.x
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Adenosine Triphosphate Catabolites as Flavor Compounds and Freshness Indicators in Pacific Cod (Gadus macrocephalus) and Pollock (Theragra chalcogramma).
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 257, doi. 10.1111/j.1365-2621.1990.tb06067.x
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Quality Attributes of Cheddar Cheese Containing Added Lactobacilli.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 114, doi. 10.1111/j.1365-2621.1990.tb06030.x
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Formulation of Corn-Based Snacks with High Nutritive Value: Biological and Sensory Evaluation.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 228, doi. 10.1111/j.1365-2621.1990.tb06058.x
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Partition Distribution of Aroma Volatiles from Orange Juice into Selected Polymeric Sealant Films.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 158, doi. 10.1111/j.1365-2621.1990.tb06041.x
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An Enzymatic Method Designed to Differentiate between Fresh and Frozen-thawed Fish.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 74, doi. 10.1111/j.1365-2621.1990.tb06019.x
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A Method for the Rapid Analysis of Headspace Volatiles of Raw and Roasted Peanuts.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 279, doi. 10.1111/j.1365-2621.1990.tb06078.x
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Volatile Constituents of Loquat (Eriobotrya japonica Lindl.) Fruit.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 176, doi. 10.1111/j.1365-2621.1990.tb06046.x
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Effect of Calcium Carbonate and Sodium Alginate on the Textural Characteristics, Color and Color Stability of Restructured Pork Chops.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 38, doi. 10.1111/j.1365-2621.1990.tb06011.x
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Effect of Thermal Processing on Lima Bean Vitamin B-6 Availability.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 154, doi. 10.1111/j.1365-2621.1990.tb06040.x
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Effect of Animal Age on the Tenderness of Selected Beef Muscles.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 1, doi. 10.1111/j.1365-2621.1990.tb06004.x
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Physical and Compositional Characteristics of Beef Carcasses Selected for Leanness.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 9, doi. 10.1111/j.1365-2621.1990.tb06005.x
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Contribution of Sucrose to Nonenzymatic Browning in Potato Chips.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 281, doi. 10.1111/j.1365-2621.1990.tb06079.x
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Characteristics of Bovine Plasma Gels as Affected by pH Sodium Chloride, and Sodium Tripolyphosphate.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 252, doi. 10.1111/j.1365-2621.1990.tb06064.x
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Association of Zinc with Soy Proteins as Affected by Heat and pH.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 263, doi. 10.1111/j.1365-2621.1990.tb06070.x
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Effect of Ionic Strength on Dynamic Viscoelastic Behavior of Myosin during Thermal Gelation.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 51, doi. 10.1111/j.1365-2621.1990.tb06014.x
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Control of Superficial Scald On '?Anjou' Pears by Ethoxyquin: Oxidation of α-Farnesene and its Inhibition.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 171, doi. 10.1111/j.1365-2621.1990.tb06045.x
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Factors Affecting Emulsion Capacity as a Measure of Protein Functionality for Nonmeat Proteins.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 267, doi. 10.1111/j.1365-2621.1990.tb06072.x
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Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 193, doi. 10.1111/j.1365-2621.1990.tb06050.x
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Comparative Study of Fresh and Fermented Bilberry Juices-State and Modification of the Coloring Pigments.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 164, doi. 10.1111/j.1365-2621.1990.tb06043.x
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Effect of High Pressure during heat Treatment on the Wamer-Bratzler Shear Force Values of Selected Beef Muscles.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 15, doi. 10.1111/j.1365-2621.1990.tb06006.x
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Thermal Gelation Characteristics of Myosin Subfragments.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 55, doi. 10.1111/j.1365-2621.1990.tb06015.x
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Extraction of Cholesterol and Other Lipids from Dried Egg Yolk Using Supercritical Carbon Dioxide.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 95, doi. 10.1111/j.1365-2621.1990.tb06025.x
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Lipid Composition and Hydration Characteristics of Lung Protein Isolates Defatted by Several Solvents.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 19, doi. 10.1111/j.1365-2621.1990.tb06007.x
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Flavor, Texture, Color, and Hexanal and TBA Values of Frozen Cooked Beef Packaged in Modified Atmosphere.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 26, doi. 10.1111/j.1365-2621.1990.tb06009.x
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Functional Properties of Cowpea Paste as Influenced by Indigenous Microflora.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 146, doi. 10.1111/j.1365-2621.1990.tb06038.x
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Acidification of Brined Cherry Peppers.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 186, doi. 10.1111/j.1365-2621.1990.tb06049.x
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Simultaneous Determination by HPLC of Fat-Soluble Vitamins in Albacore (Thunnus alalunga).
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 77, doi. 10.1111/j.1365-2621.1990.tb06020.x
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Whey Peptide Fractions Obtained with a Two-Step Ultrafiltration Process: Production and Characterization.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 106, doi. 10.1111/j.1365-2621.1990.tb06028.x
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Bacterial Growth and Histamine Production on Vacuum Packaged Tuna.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 59, doi. 10.1111/j.1365-2621.1990.tb06016.x
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Rheological and Structural Properties of Egg White/Oat Globulin Co-Gels.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 99, doi. 10.1111/j.1365-2621.1990.tb06026.x
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Changes in California Naval Orange Juice during Commercial Debittering.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 273, doi. 10.1111/j.1365-2621.1990.tb06075.x
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Bound Water Associated with 7S and 11S Soy Proteins Determined by Vapor Sorption Isotherms and Pulsed NMR.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 130, doi. 10.1111/j.1365-2621.1990.tb06034.x
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Analysis and Stability of the Sweetener Sucralose in Beverages.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 244, doi. 10.1111/j.1365-2621.1990.tb06061.x
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Influence of Indigenous Microflora on Some Chemical Properties of Cowpea Paste.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 141, doi. 10.1111/j.1365-2621.1990.tb06037.x
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Flesh and Peritoneal Lining Color of Gold, Bronze, and Black Tilapia mossambica.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 255, doi. 10.1111/j.1365-2621.1990.tb06066.x
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Relationship of Total Sulfur to Initial and Retained Ascorbic Acid in Selected Cruciferous and Noncruciferous Vegetables.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 181, doi. 10.1111/j.1365-2621.1990.tb06047.x
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Sensory Evaluation of Tempeh Produced by Fermentation of Common Beans.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 123, doi. 10.1111/j.1365-2621.1990.tb06032.x
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Subcellular Distribution and Composition of Lipids in Muscle and Adipose Tissues.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 43, doi. 10.1111/j.1365-2621.1990.tb06012.x
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Yield and Composition of Surimi from Pacific Whiting (Merluccius productus) and the Effect of Various Protein Additives on Gel Strength.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 83, doi. 10.1111/j.1365-2621.1990.tb06022.x
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Growth of Listeria monocytogenes Inoculated in Waste Fluids from Clean-up of a Meat Grinder.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 277, doi. 10.1111/j.1365-2621.1990.tb06077.x
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Proteolytic Degradation of Threadfin-Bream Meat Gel.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 259, doi. 10.1111/j.1365-2621.1990.tb06068.x
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Influence of Brining and Packing Conditions on Product Quality of Capers.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 1, p. 196, doi. 10.1111/j.1365-2621.1990.tb06051.x
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