Works matching IS 00221147 AND DT 1992 AND VI 57 AND IP 4
Results: 53
Selective Enrichment of Proteins Using Formed-In-Place Membranes.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 1002, doi. 10.1111/j.1365-2621.1992.tb14342.x
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Physiochemical and Rheological Characterization of Sorghum Starch.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 1024, doi. 10.1111/j.1365-2621.1992.tb14348.x
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Adaptation of a Spectrophotometric Assay for Pectinmethylesterase to a Kinetic Microplate Reader.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 1006, doi. 10.1111/j.1365-2621.1992.tb14343.x
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Freezing Influences Diffusion of Reducing Sugars in Carrot Cortex.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 932, doi. 10.1111/j.1365-2621.1992.tb14326.x
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Tofu Consumption: Effects on Plasma Lipids in Rats.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 903, doi. 10.1111/j.1365-2621.1992.tb14319.x
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Misting Affects Market Quality and Enzyme Activity of Broccoli During Retail Storage.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 954, doi. 10.1111/j.1365-2621.1992.tb14332.x
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Carbonated Milk: Proteins.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 880, doi. 10.1111/j.1365-2621.1992.tb14314.x
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Phytate Reduction in Oats during Malting.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 994, doi. 10.1111/j.1365-2621.1992.tb14340.x
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Dairy Ingredients effects on sausage sensory properties studied by principal component analysis.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 822, doi. 10.1111/j.1365-2621.1992.tb14303.x
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Elastic Attributes of Heated Egg Protein Gels.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 862, doi. 10.1111/j.1365-2621.1992.tb14311.x
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Kinetic Parameters for Denaturation of Bovine Milk Lactoferrin.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 873, doi. 10.1111/j.1365-2621.1992.tb14313.x
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- Article
Bromophenol Distribution in Salmon and Selected Seafoods of Fresh- and Saltwater Origin.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 918, doi. 10.1111/j.1365-2621.1992.tb14323.x
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Phenolic Composition and Browning Susceptibility of Various Apple Cultivars at Maturity.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 958, doi. 10.1111/j.1365-2621.1992.tb14333.x
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Comparison of Sound and Shriveled Peanut Kernels from Sized Commercial Lots.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 998, doi. 10.1111/j.1365-2621.1992.tb14341.x
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- Article
Gamma Ray Processing to Destroy Staphylococcus aureus in Mechanically Deboned Chicken Meat.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 848, doi. 10.1111/j.1365-2621.1992.tb14308.x
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Acceptability and Sensory Analysis of Pork Summer Sausage from Pigs Administered Porcine Somatotropin.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 819, doi. 10.1111/j.1365-2621.1992.tb14302.x
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Memo FROM THE SCIENTIFIC EDITOR.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. i, doi. 10.1111/j.1365-2621.1992.tb14296.x
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Changes in Starch Pasting Properties Due to Sugars and Emulsifiers as Determined by Viscosity Measurement.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 1009, doi. 10.1111/j.1365-2621.1992.tb14344.x
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Degradation Kinetics of Protein Digestibility and Available Lysine During Thermal Processing of Tuna.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 913, doi. 10.1111/j.1365-2621.1992.tb14321.x
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Red Beet Pigment Composition. Effects of Fermentation by Different Strains of Saccharomyces cerevisiae.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 935, doi. 10.1111/j.1365-2621.1992.tb14327.x
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Cross-Linking of Myosin Heavy Chains from Cod, Herring and Silver Hake During Thermal Setting.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 906, doi. 10.1111/j.1365-2621.1992.tb14320.x
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Antioxidant Efficacy of Oleoresin Rosemary and Sodium Tripolyphosphate in Restructured Pork Steaks.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 803, doi. 10.1111/j.1365-2621.1992.tb14298.x
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Prediction of pH Change in Processed Acidified Turnips.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 928, doi. 10.1111/j.1365-2621.1992.tb14325.x
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Encapsulated Cured-Meat Pigment and its Application in Nitrite-Free Ham.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 807, doi. 10.1111/j.1365-2621.1992.tb14299.x
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Fixation and Staining Milkfat Globules in Cream for Transmission and Scanning Electron Microscopy.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 887, doi. 10.1111/j.1365-2621.1992.tb14316.x
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Accelerated Maturation of Cheddar Cheese: Influence of Added Lactobacilli and Commercial Protease on Composition and Texture.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 898, doi. 10.1111/j.1365-2621.1992.tb14318.x
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Functionality of Wheat Germ Protein in Comminuted Meat Products as Compared with Corn Germ and Soy Proteins.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 829, doi. 10.1111/j.1365-2621.1992.tb14304.x
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High-Resolution NMR Detection of Cholesterol Oxides in Spray-Dried Egg Yolk.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 869, doi. 10.1111/j.1365-2621.1992.tb14312.x
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Retarding Vegetable Softening by Cold Alkaline Pectin Deesterification Before Cooking.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 1022, doi. 10.1111/j.1365-2621.1992.tb14347.x
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- Article
Consumer Acceptability of Cooked Stored Ground Turkey Patties with Differing Levels of Phosphate.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 1026, doi. 10.1111/j.1365-2621.1992.tb14349.x
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Infrared Processing of Dry Peas, Canola, and Canola Screenings.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 941, doi. 10.1111/j.1365-2621.1992.tb14329.x
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Bacteriocidal and Mutagenic Effects of Ozone on Shrimp(Penaeus monodon) Meat.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 923, doi. 10.1111/j.1365-2621.1992.tb14324.x
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Orange Flavor Absorption Into Various Polymeric Packaging Materials.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 963, doi. 10.1111/j.1365-2621.1992.tb14334.x
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Stable Clouding Agent from Isolated Soy Protein.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 945, doi. 10.1111/j.1365-2621.1992.tb14330.x
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Odor Analysis of Pinot Noir Wines from Grapes of Different Maturities by a Gas Chromatography-Olfactometry Technique (Osme).
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 985, doi. 10.1111/j.1365-2621.1992.tb14339.x
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Proteolysis Affects Thermal Gelation of Squid Mantle Muscle.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 916, doi. 10.1111/j.1365-2621.1992.tb14322.x
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Hydrolysis and Maillard Reactions During Ripening of Iberian Ham.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 813, doi. 10.1111/j.1365-2621.1992.tb14300.x
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Apple Juice Flavor Compound Sorption by Sealant Films.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 967, doi. 10.1111/j.1365-2621.1992.tb14335.x
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Sensory Characteristics of Sucralose and other High Intensity Sweeteners.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 1014, doi. 10.1111/j.1365-2621.1992.tb14345.x
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Adulterants in Whiskey: Detection and Identification by Principal Component Analysis.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 980, doi. 10.1111/j.1365-2621.1992.tb14338.x
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Oxygen Requirements of Bacillus licheniformis and Bacillus subtilis in Tomato Juice; Ability to Grow in Aseptic Packages.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 973, doi. 10.1111/j.1365-2621.1992.tb14336.x
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Nonaccumulation of Residues in Swine Tissue Following Extended Consumption of Deoxynivalenol-Contaminated Diets.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 801, doi. 10.1111/j.1365-2621.1992.tb14297.x
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Fabricated Beef Product: Effect of Handling Conditions on Microbiological, Chemical, and Sensory Properties.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 841, doi. 10.1111/j.1365-2621.1992.tb14306.x
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Insolubilized Whey Protein Concentrate and/or Chicken Salt-Soluble Protein Gel Properties.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 852, doi. 10.1111/j.1365-2621.1992.tb14309.x
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Microstructure of Whey Protein Isolate Gels Containing Emulsified Butterfat Droplets.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 892, doi. 10.1111/j.1365-2621.1992.tb14317.x
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Cell Wall Monosaccharide Changes During Softening of Brined Cucumber Mesocarp Tissue.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 937, doi. 10.1111/j.1365-2621.1992.tb14328.x
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Snap Bean Quality Changed Minimally When Stored in Low Density Polyolefin Film Package.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 977, doi. 10.1111/j.1365-2621.1992.tb14337.x
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Glucose and Internal Cooking Temperature Effects on Low Fat, Pre- and Post-Rigor, Restructured Beef Roasts.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 834, doi. 10.1111/j.1365-2621.1992.tb14305.x
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Shelf Life of Mature Green Tomatoes Stored in Controlled Atmosphere and High Humidity.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 948, doi. 10.1111/j.1365-2621.1992.tb14331.x
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Kappa-Carrageenan Effects on the Gelation Properties of Simulated Oven-roasted Turkey Breast Juice.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 845, doi. 10.1111/j.1365-2621.1992.tb14307.x
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- Article