Works matching IS 00221147 AND DT 1993 AND VI 58 AND IP 2
Results: 53
Glassy state in bacterial spores predicted by polymer glass-transition theory.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 445, doi. 10.1111/j.1365-2621.1993.tb04294.x
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Antibacterial effects and cell morphological changes in Staphylococcus aureus subjected to ...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 435, doi. 10.1111/j.1365-2621.1993.tb04292.x
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Lactobacillus spp. from Washington State wines: Isolation and characterization.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 453, doi. 10.1111/j.1365-2621.1993.tb04296.x
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Measurement of water activity above 100...C.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 449, doi. 10.1111/j.1365-2621.1993.tb04295.x
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Droplet size and coalescence stability of whey protein stabilized milkfat peanut oil emulsions.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 439, doi. 10.1111/j.1365-2621.1993.tb04293.x
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Pediococcus acidilactici PO2 bacteriocin production in whey permeate and inhibition of ...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 430, doi. 10.1111/j.1365-2621.1993.tb04291.x
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Polarity homogeneity and structure affect water vapor permeability of model edible films.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 426, doi. 10.1111/j.1365-2621.1993.tb04290.x
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Chemometrics assess quality of breadmaking starters.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 419
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Additives affect deoxynivalenol (vomitoxin) flour during breadbaking.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 416
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Intrinsic thermal conductivity of starch: A model-independent determination.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 413, doi. 10.1111/j.1365-2621.1993.tb04287.x
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Lactic fermentation of non-tannin and high-tannin cereals: Effects on in vitro estimation of iron...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 408, doi. 10.1111/j.1365-2621.1993.tb04286.x
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Gelatinization and retrogradation characteristics of hydroxypropylated and cross-linked rices.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 405, doi. 10.1111/j.1365-2621.1993.tb04285.x
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Enzymatic browning inhibited in fresh and dried apple rings by pineapple juice.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 399, doi. 10.1111/j.1365-2621.1993.tb04284.x
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Extrusion of pinto bean high protein fraction pretreated with papain and cellulase enzymes.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 395, doi. 10.1111/j.1365-2621.1993.tb04283.x
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Gamma irradiation affects some physical properties of dry bean (Phaseolus vulgaris) starch.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 389, doi. 10.1111/j.1365-2621.1993.tb04282.x
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Allergenic reactivity of various soybean products as determined by RAST inhibition.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 385, doi. 10.1111/j.1365-2621.1993.tb04281.x
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Trypsin inhibitor activity and tannin content do not affect calcium bioavailability of three ...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 382, doi. 10.1111/j.1365-2621.1993.tb04280.x
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Protein-protein interactions in the extrusion of soya at various temperatures and moisture contents.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 378
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Lowering phytic phosphorous by hydration of soybeans.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 375, doi. 10.1111/j.1365-2621.1993.tb04278.x
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Optimization and modelling of apple juice cross-flow microfiltration with a ceramic membrane.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 369, doi. 10.1111/j.1365-2621.1993.tb04277.x
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Binding of zinc to apple fiber, wheat bran, and fiber components.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 365, doi. 10.1111/j.1365-2621.1993.tb04276.x
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Vacuum infiltration of polyamines increases firmness of strawberry slices under various storage ...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 361, doi. 10.1111/j.1365-2621.1993.tb04275.x
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Partial drying of cut pears to improve freeze/thaw texture.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 357, doi. 10.1111/j.1365-2621.1993.tb04274.x
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Changes in phenolic content in fresh ready-to-use shredded carrots during storage.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 351, doi. 10.1111/j.1365-2621.1993.tb04273.x
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Concentration of phenolic compounds change in storage brines of ripe olives.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 347, doi. 10.1111/j.1365-2621.1993.tb04272.x
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Pericarp thickness and other kernel physical characteristics relate to microwave popping quality ...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 342, doi. 10.1111/j.1365-2621.1993.tb04271.x
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Optimal controlled atmosphere conditions for storage of broccoli florets.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 338, doi. 10.1111/j.1365-2621.1993.tb04270.x
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Extruded potato peel functional properties affected by extrusion conditions.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 335, doi. 10.1111/j.1365-2621.1993.tb04269.x
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Factors affecting 1-Octen-3-ol in mushrooms at harvest and during postharvest storage.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 331, doi. 10.1111/j.1365-2621.1993.tb04268.x
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Firmness retention in pickled peppers as affected by calcium chloride, acetic acid, and ...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 325, doi. 10.1111/j.1365-2621.1993.tb04267.x
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Rheological properties of dried squid mantle change on softening.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 321, doi. 10.1111/j.1365-2621.1993.tb04266.x
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Natural products inhibit oxidative rancidity in salted cooked ground fish.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 318, doi. 10.1111/j.1365-2621.1993.tb04265.x
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Storage changes of fresh and pasteurized blue crab meat in different types of packaging.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 314, doi. 10.1111/j.1365-2621.1993.tb04264.x
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Protein hydrolysis and quality deterioration of refrigerated and frozen seafood due to ...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 310, doi. 10.1111/j.1365-2621.1993.tb04263.x
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Clarification of spray-dried egg yolk suspensions and solubilization of proteins from lipoproteins.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 307, doi. 10.1111/j.1365-2621.1993.tb04262.x
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Egg white lyzsozyme purification by ultrafiltration and affinity chromatography.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 303, doi. 10.1111/j.1365-2621.1993.tb04261.x
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In vitro digestibility of whey protein/...-casein complexes isolated from heated concentrated milk.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 299, doi. 10.1111/j.1365-2621.1993.tb04260.x
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Oil-soluble surfactants have little effect on competitive adsorption of alpha-lactalbumin and ...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 295, doi. 10.1111/j.1365-2621.1993.tb04259.x
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Thermal stability of some metabolically conjugated potential precursors of flavor
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 292, doi. 10.1111/j.1365-2621.1993.tb04258.x
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Three methods for determining nonheme iron in turkey meat.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 288, doi. 10.1111/j.1365-2621.1993.tb04257.x
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Prevention of lipid oxidation in pre-cooked turkey meat patties with hot packaging and ...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 283, doi. 10.1111/j.1365-2621.1993.tb04256.x
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Oxygen availability affects prooxidant catalyzed lipid oxidation of cooked turkey patties.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 278, doi. 10.1111/j.1365-2621.1993.tb04255.x
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Cryoprotectant effects during short time frozen storage of chicken myofibrillar protein isolates.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 274, doi. 10.1111/j.1365-2621.1993.tb04254.x
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Measuring lipid oxidation volatiles in meats.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 270, doi. 10.1111/j.1365-2621.1993.tb04253.x
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Internal temperature and packaging system affect stability of cooked chicken leg patties during ...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 265, doi. 10.1111/j.1365-2621.1993.tb04252.x
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Low-fat, high added water bologna from massaged, minced batter.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 259, doi. 10.1111/j.1365-2621.1993.tb04251.x
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Washed mechanically separated pork as a surimi-like meat-product ingredient.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 254, doi. 10.1111/j.1365-2621.1993.tb04250.x
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Drying temperature and time affect quality of Chinese-style sausage inoculated with lactic acid ...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 249, doi. 10.1111/j.1365-2621.1993.tb04249.x
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Fatty acid composition of goat organ and muscle meat of Alpine and Nubian breeds.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 245, doi. 10.1111/j.1365-2621.1993.tb04248.x
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Marbling, fat trim and doneness effects on sensory attributes, cooking loss and composition of ...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 2, p. 242, doi. 10.1111/j.1365-2621.1993.tb04247.x
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