Works matching IS 00221147 AND DT 1993 AND VI 58 AND IP 1
Results: 54
Toxic compounds formed on prolonged heating of citrinin under watery conditions.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 229, doi. 10.1111/j.1365-2621.1993.tb03251.x
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Comparison of predictive models for bacterial spore population resources to sterilization...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 223, doi. 10.1111/j.1365-2621.1993.tb03250.x
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Loss of volatile lipid oxidation products during thermal desorption in dynamic headspace...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 220, doi. 10.1111/j.1365-2621.1993.tb03249.x
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Delamination of polyethylene and aluminum foil layers of laminated packaging material by acetic ...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 215
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Temperature effect on oxygen permeability of edible protein-based films.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 212, doi. 10.1111/j.1365-2621.1993.tb03247.x
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Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 206, doi. 10.1111/j.1365-2621.1993.tb03246.x
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Criterion for oil uptake during deep-fat frying.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 204, doi. 10.1111/j.1365-2621.1993.tb03245.x
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Environmental scanning electron microscopy evaluation of tortilla chip microstructure during...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 199, doi. 10.1111/j.1365-2621.1993.tb03244.x
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Aflatoxin contamination in nutmeg: Analysis of interfering TLC spots.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 197, doi. 10.1111/j.1365-2621.1993.tb03243.x
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Factors influencing ellagic acid precipitation in muscadine grape juice during storage.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 193, doi. 10.1111/j.1365-2621.1993.tb03242.x
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Storage changes in anthocyanin content of red raspberry juice concentrate.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 190, doi. 10.1111/j.1365-2621.1993.tb03241.x
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Reference materials for calibrating probes used for measuring thermal conductivity of frozen foods.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 186, doi. 10.1111/j.1365-2621.1993.tb03240.x
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Gamma-radiation affects cell wall composition of strawberries.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 182, doi. 10.1111/j.1365-2621.1993.tb03239.x
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Sensory descriptive analysis of cv. Cresthaven peaches--maturity, ripening and storage effects.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 177, doi. 10.1111/j.1365-2621.1993.tb03238.x
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Rheological changes during gelation of high-methoxyl pectin/fructose dispersions: Effect of...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 173, doi. 10.1111/j.1365-2621.1993.tb03237.x
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Temperature mapping in a model food gel using magnetic resonance imaging.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 168, doi. 10.1111/j.1365-2621.1993.tb03236.x
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Viscoelastic properties of myofibrillar protein-polysaccharide composite gels.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 164, doi. 10.1111/j.1365-2621.1993.tb03235.x
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Properties of acidic whey protein gels containing emulsified butterfat.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 158, doi. 10.1111/j.1365-2621.1993.tb03234.x
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Bacterial growth and volatile compounds in yoghurt-type products from soymilk containing...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 153, doi. 10.1111/j.1365-2621.1993.tb03233.x
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Composition and structural characteristics of isolated soy proteins from broken and damaged seeds.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 148, doi. 10.1111/j.1365-2621.1993.tb03232.x
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Beta-glucosidases from soybeans hydrolyze daidzin and genistin.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 144, doi. 10.1111/j.1365-2621.1993.tb03231.x
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Modified atmosphere packaging affects ascorbic acid, enzyme activity and market quality of broccoli.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 140, doi. 10.1111/j.1365-2621.1993.tb03230.x
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Panelist texture preferences affect sensory evaluation of green bean cultivars (phaseolus...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 138, doi. 10.1111/j.1365-2621.1993.tb03229.x
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Sensory evaluation of hearts of palm.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 134, doi. 10.1111/j.1365-2621.1993.tb03228.x
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Moist and dry heat reduce isopropyl N-(3-chlorophenyl) carbamate (CIPC) residue in potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 132, doi. 10.1111/j.1365-2621.1993.tb03227.x
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Decrease of pungency in `radish kimchi' during fermentation.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 128, doi. 10.1111/j.1365-2621.1993.tb03226.x
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Fixation staining methods for examining microstructure in whipped cream by electron microscopy.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 124, doi. 10.1111/j.1365-2621.1993.tb03225.x
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Descriptive sensory profiling for optimizing the formula of a peanut milk-based liquid coffee...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 120, doi. 10.1111/j.1365-2621.1993.tb03224.x
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Gel point of whey and egg proteins using dynamic rheological data.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 116, doi. 10.1111/j.1365-2621.1993.tb03223.x
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Failure deformation and stress relaxation of heated egg white gels.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 113, doi. 10.1111/j.1365-2621.1993.tb03222.x
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Validity of descriptive and defect-oriented terminology systems for sensory analysis of fluid milk.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 108, doi. 10.1111/j.1365-2621.1993.tb03221.x
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Glucose oxidase/catalase solution for on-board control of shrimp microbial spoilage: Model studies.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 104, doi. 10.1111/j.1365-2621.1993.tb03220.x
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Minced meat crabcake from blue crab processing byproducts--Development and sensory evaluation.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 99, doi. 10.1111/j.1365-2621.1993.tb03219.x
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Protease inhibitors affect physical properties of arrowtooth flounder and walleye pollock surimi.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 96, doi. 10.1111/j.1365-2621.1993.tb03218.x
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Fatty acid composition, lipids and sensory characteristics of white amur (ctenopharyngodon...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 90
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Lipid extraction from channel catfish muscle: Comparison of solvent systems.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 84, doi. 10.1111/j.1365-2621.1993.tb03217.x
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Characteristics of mackerel mince lipid hydrolysis.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 79, doi. 10.1111/j.1365-2621.1993.tb03216.x
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Ascorbate absorption by live channel catfish as a function of ascorbate concentration, pH, and...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 75, doi. 10.1111/j.1365-2621.1993.tb03215.x
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Antioxidants, activators, and inhibitors affect the enzymic lipid peroxidation system of catfish...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 71, doi. 10.1111/j.1365-2621.1993.tb03214.x
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Fluorometric peroxygenase assay for lipid hydroperoxides in meats and fish.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 66, doi. 10.1111/j.1365-2621.1993.tb03213.x
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Alaska pollock (theragra chalcogramma) mince and surimi as partial meat substitutes in...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 62, doi. 10.1111/j.1365-2621.1993.tb03212.x
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Cure levels, processing methods and meat source effects on low-fat frankfurters.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 59, doi. 10.1111/j.1365-2621.1993.tb03211.x
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Utilization of surimi-like products from pork with sex-odor in restructured, precooked pork roast.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 53, doi. 10.1111/j.1365-2621.1993.tb03210.x
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Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82 degrees centigrade.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 51, doi. 10.1111/j.1365-2621.1993.tb03209.x
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Nonane as a radiolytic product in irradiated bacon.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 49, doi. 10.1111/j.1365-2621.1993.tb03208.x
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N-nitrosodibutylamine and other volatile nitrosamines in cured meat packaged in rubber nettings.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 47, doi. 10.1111/j.1365-2621.1993.tb03207.x
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Dietary antioxidants and storage affect chemical characteristics of omega-3 fatty acid enriched...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 43, doi. 10.1111/j.1365-2621.1993.tb03206.x
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Conversion of metmyoglobin to bright red myoglobin derivatives by Chromobacterium violaceum...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 38, doi. 10.1111/j.1365-2621.1993.tb03205.x
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Fat level and freezing temperature affect sensory, shear, cooking and compositional properties ...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 34, doi. 10.1111/j.1365-2621.1993.tb03204.x
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Dietary alpha-tocopheryl acetate enhances beef quality in holstein and beef breed steers.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 1, p. 28, doi. 10.1111/j.1365-2621.1993.tb03203.x
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