Works matching IS 00221147 AND DT 1992 AND VI 57 AND IP 3
Results: 69
Compositional Influence on the pH of Reduced-Moisture Solutions.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 732, doi. 10.1111/j.1365-2621.1992.tb08083.x
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Optimal Sterilization Temperatures for Conduction Heating Foods Considering Finite Surface Heat Transfer Coefficients.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 743, doi. 10.1111/j.1365-2621.1992.tb08086.x
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Volatile Compounds on Sterile Pork Loin Tissue Inoculated with Lactobacillus plantarum and Lactobacillus fermentum.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 783, doi. 10.1111/j.1365-2621.1992.tb08098.x
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TLC Preparative Purification of Picrocrocin, HTCC and Crocin from Saffron.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 714, doi. 10.1111/j.1365-2621.1992.tb08079.x
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Heating Rate Affects Thermal Properties and Network Formation for Vicilin and Ovalbumin at Various pH Values.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 640, doi. 10.1111/j.1365-2621.1992.tb08060.x
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Meat Palatability of Duroc and Chinese First-Cross Barrows.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 794, doi. 10.1111/j.1365-2621.1992.tb08103.x
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Evaluation of Frying Oil Filtration Systems.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 651, doi. 10.1111/j.1365-2621.1992.tb08062.x
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Milk Plasmin Activity Influence on Cheddar Cheese Quality during Ripening.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 622, doi. 10.1111/j.1365-2621.1992.tb08056.x
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Factors Influencing Serum Separation of Tomato Ketchup.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 707, doi. 10.1111/j.1365-2621.1992.tb08078.x
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Listeria monocytogenes Inactivation in Turkey Rolls and Battered Chicken Nuggets Subjected to Simulated Commercial Cooking.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 787, doi. 10.1111/j.1365-2621.1992.tb08100.x
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Stability of Anthocyanins from Tradescania pallida.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 758, doi. 10.1111/j.1365-2621.1992.tb08089.x
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Electrical Stimulation and 48 Hours Aging of Bull and Steer Carcasses.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 541, doi. 10.1111/j.1365-2621.1992.tb08038.x
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Structure of Inclusion Complexes of Cyclodextrins with Triglyceride at Vegetable Oil/Water Interface.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 655, doi. 10.1111/j.1365-2621.1992.tb08063.x
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Thermally Induced Interactions and Gelation of Combined Myofibrillar Protein from White and Red Broiler Muscles.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 581, doi. 10.1111/j.1365-2621.1992.tb08047.x
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Muscle Washing and Raw Material Source Affect Quality and Physicochemical Properties of Low-salt, Low-fat, Restructured Beef.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 545, doi. 10.1111/j.1365-2621.1992.tb08039.x
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Comparison of Descriptive Terminology Systems for Sensory Evaluation of Fluid Milk.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 596, doi. 10.1111/j.1365-2621.1992.tb08051.x
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- Article
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- Published in:
- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. i, doi. 10.1111/j.1365-2621.1992.tb08036.x
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Reduction of Flatulence-Causing Sugars by High Temperature Extrusion of Pinto Bean High Starch Fractions.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 771, doi. 10.1111/j.1365-2621.1992.tb08093.x
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Microcoagulation of a Whey Protein Isolate by Extrusion Cooking at Acid pH.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 610, doi. 10.1111/j.1365-2621.1992.tb08054.x
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Patterns of Peroxidase in Ripening Mango (Mangifera indica, L.) Fruits.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 690, doi. 10.1111/j.1365-2621.1992.tb08073.x
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Nanofiltration Concentration Effect on the Efficacy of Lactose Crystallization.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 735, doi. 10.1111/j.1365-2621.1992.tb08084.x
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Crystallization of Amorphous Lactose.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 775, doi. 10.1111/j.1365-2621.1992.tb08095.x
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IgE-Binding Proteins in Almonds (Prunus amygdalus); Identification by Immunoblotting with Sera from Almond-Allergic Adults.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 717, doi. 10.1111/j.1365-2621.1992.tb08080.x
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Quantitative Comparison of the Stability of Anthocyanins from Brassica oleracea and Tradescantia pallida in Non-Sugar Drink Model and Protein Model Systems.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 768, doi. 10.1111/j.1365-2621.1992.tb08092.x
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Extracellular Polysaccharide from Encapsulated Streptococcus sajivarius subsp. thermophilus OR 901 Isolated from Commercial Yogurt.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 625, doi. 10.1111/j.1365-2621.1992.tb08057.x
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Raw and Preheated Epimysium and Gelatin Affect Properties of Low-salt, Low-fat, Restructured Beef.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 551, doi. 10.1111/j.1365-2621.1992.tb08040.x
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Difference Thresholds in Texture Evaluation of Edible Fats: Firmness and Spreadability.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 647, doi. 10.1111/j.1365-2621.1992.tb08061.x
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Immunoglobulins from Egg Yolk: Isolation and Purification.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 629, doi. 10.1111/j.1365-2621.1992.tb08058.x
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Transaminase (AST/GOT and ALT/GPT) Activity in Ground Beef as a Means of Determining End-point Temperature.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 555, doi. 10.1111/j.1365-2621.1992.tb08041.x
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Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 537, doi. 10.1111/j.1365-2621.1992.tb08037.x
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Enhancement of Release of Short-Chain Fatty Acids from Milk Fat with Immobilized Microbial Lipase.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 781, doi. 10.1111/j.1365-2621.1992.tb08097.x
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Salmon Fat Content Estimation by Near Infrared Transmission Spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 792, doi. 10.1111/j.1365-2621.1992.tb08102.x
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Ineffectiveness of a Fluorometric Method for Identifying Irradiated Food Based on Thymine Glycol.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 660, doi. 10.1111/j.1365-2621.1992.tb08065.x
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Packaging Effects on Applesauce in Multilayer Polymeric Films and Glass.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 671, doi. 10.1111/j.1365-2621.1992.tb08068.x
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Contribution of Lactobacillus plantarum and Leuconostoc mesenteroides subsp. mesenteroides to Atypical Odors of Beef Strip Loins.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 785, doi. 10.1111/j.1365-2621.1992.tb08099.x
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Demethylation of Pectic Substances: Relationship to Methylesterase Activity during Brine Storage of Cherries.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 682, doi. 10.1111/j.1365-2621.1992.tb08071.x
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Subcellular Membrane Integrity of Atlantic Cod (Gadus morhua) Myotomal Tissue: Effects of Frozen Storage.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 796, doi. 10.1111/j.1365-2621.1992.tb08104.x
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Quality Characteristics of Oriental Persimmons (Diospyros kaki L. cv. Fuyu) Grown in the Southeastern United States.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 693, doi. 10.1111/j.1365-2621.1992.tb08074.x
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Evaluation of Ultrafiltration and Adsorption to Debitter Grapefruit Juice and Grapefruit Pulp Wash.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 664, doi. 10.1111/j.1365-2621.1992.tb08066.x
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Microbial Characteristics of Flaked and Color-Modified Turkey Thigh Meat.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 590, doi. 10.1111/j.1365-2621.1992.tb08049.x
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Growth and Metabolism of L-malic Acid by Lactobacillus plantarum CECT 220 in a Defined Medium.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 778, doi. 10.1111/j.1365-2621.1992.tb08096.x
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Thermally Induced Epitope Regions of Ovalbumin Identified with Monoclonal Antibodies.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 635, doi. 10.1111/j.1365-2621.1992.tb08059.x
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Physical Property and Rotational Speed Effects on Heat Transfer in Axially Rotating Liquid/Particulate Canned Foods.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 749, doi. 10.1111/j.1365-2621.1992.tb08087.x
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Controlled Fermentation of Caperberries.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 675, doi. 10.1111/j.1365-2621.1992.tb08069.x
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Enhancement of Frying Oil Stability by a Natural Antioxidative Ingredient in the Coating System of Fried Meat Nuggets.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 789, doi. 10.1111/j.1365-2621.1992.tb08101.x
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Consumer Acceptance of Brown Trout (Salmo trutta) as an Alternative Species to Rainbow Trout (Salmo gairdneri).
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 572, doi. 10.1111/j.1365-2621.1992.tb08045.x
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Muscadine Grape Polyphenoloxidase: Partial Purification by High Pressure Liquid Chromatography and Some Properties.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 686, doi. 10.1111/j.1365-2621.1992.tb08072.x
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Physicochemical and Dynamic Properties of Caseins Modified by Chemical Phosphorylation.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 617, doi. 10.1111/j.1365-2621.1992.tb08055.x
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Ammonia Affects Maillard Chemistry of an Extruded Autolyzed Yeast Extract: Pyrazine Aroma Generation and Brown Color Formation.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 657, doi. 10.1111/j.1365-2621.1992.tb08064.x
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Changes in Volatile Flavor Components of Guava Puree during Processing and Frozen Storage.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 679, doi. 10.1111/j.1365-2621.1992.tb08070.x
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