Works matching IS 00221147 AND DT 1993 AND VI 58 AND IP 6
Results: 55
Medium hydration effects on the growth of Trichoderma viride.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1346, doi. 10.1111/j.1365-2621.1993.tb06180.x
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Extra-cold storage of hake and mackerel fillets and mince.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1208, doi. 10.1111/j.1365-2621.1993.tb06149.x
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Microwave heating of agar gels containing sucrose.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1426, doi. 10.1111/j.1365-2621.1993.tb06198.x
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Edible coatings to inhibit lipid migration in a confectionary product.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1422, doi. 10.1111/j.1365-2621.1993.tb06197.x
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Time-intensity parameters of selected carbohydrate and high potency sweeteners.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1418, doi. 10.1111/j.1365-2621.1993.tb06196.x
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Kinetics of deterioration of pineapple concentrate.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1411, doi. 10.1111/j.1365-2621.1993.tb06195.x
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Antioxidant effects of some ginger constituents.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1407, doi. 10.1111/j.1365-2621.1993.tb06194.x
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Enzyme-pretreatment of pinto bean high protein fraction and time of blending corn meal affects...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1404, doi. 10.1111/j.1365-2621.1993.tb06193.x
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Absorbability of calcium from common beans.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1401, doi. 10.1111/j.1365-2621.1993.tb06192.x
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Temperature affects astringency removal and recurrence in persimmon.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1397, doi. 10.1111/j.1365-2621.1993.tb06191.x
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Mass production method for rice protein isolate and nutritional evaluation.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1393, doi. 10.1111/j.1365-2621.1993.tb06190.x
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Sodium chloride treatment or waterjet slicing effects on white tissue development of carrot sticks.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1390, doi. 10.1111/j.1365-2621.1993.tb06189.x
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Multiresponse optimization minimizes salt in natural cucumber fermentation and storage.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1381, doi. 10.1111/j.1365-2621.1993.tb06188.x
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Absorbability of calcium from Brassica vegetables: Broccoli, bok choy, and kale.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1378, doi. 10.1111/j.1365-2621.1993.tb06187.x
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Zinc fertilization increases ascorbic acid and mineral contents of potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1375, doi. 10.1111/j.1365-2621.1993.tb06186.x
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Potato cubes response to water blanching and high hydrostatic pressure.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1371, doi. 10.1111/j.1365-2621.1993.tb06185.x
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Suitability of plastic films for modified atmosphere packaging of fruits and vegetables.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1365, doi. 10.1111/j.1365-2621.1993.tb06184.x
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Permeability and mechanical properties of cellulose-based edible films.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1361, doi. 10.1111/j.1365-2621.1993.tb06183.x
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Compressive stress-strain relationships of two puffed cereals bulk.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1356, doi. 10.1111/j.1365-2621.1993.tb06182.x
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Relation between in vitro availability of minerals and food composition: A mathematical model.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1348, doi. 10.1111/j.1365-2621.1993.tb06181.x
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Maximum slope method for evaluating thermal conductivity probe data.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1340, doi. 10.1111/j.1365-2621.1993.tb06179.x
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Heat and moisture transfer in composite food--theoretical analysis of influence of surface...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1335, doi. 10.1111/j.1365-2621.1993.tb06178.x
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Amylose chain association based on differential scanning calorimetry.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1332, doi. 10.1111/j.1365-2621.1993.tb06177.x
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Permeability measurements of porous food materials.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1329, doi. 10.1111/j.1365-2621.1993.tb06176.x
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Amino acid profiles of fermenting wheat sour doughs.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1324, doi. 10.1111/j.1365-2621.1993.tb06175.x
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Functional property changes in partially defatted peanut flour caused by fungal fermentation and...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1318, doi. 10.1111/j.1365-2621.1993.tb06174.x
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Relationships between electromyography, sensory and instrumental measures of cheddar cheese texture.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1313, doi. 10.1111/j.1365-2621.1993.tb06173.x
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Time and temperature influence on chemical aging indicators for a commercial cheddar cheese.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1307, doi. 10.1111/j.1365-2621.1993.tb06172.x
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Sodium chloride and magnesium chloride affected by ripening of camembert cheese.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1303, doi. 10.1111/j.1365-2621.1993.tb06171.x
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Rennet coagulability of high-heat treated milk influenced by time of pH adjustment.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1300, doi. 10.1111/j.1365-2621.1993.tb06170.x
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Stability of dried filled milks.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1294
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Lysozymes in eggs and plasma from chicken, duck and goose: Choice and use of mAbs to detect...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1291, doi. 10.1111/j.1365-2621.1993.tb06168.x
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H-NMR study of cholesterol autooxidation in egg powder and cookies to adverse storage.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1286, doi. 10.1111/j.1365-2621.1993.tb06167.x
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Purification of antibodies from industrially separated egg yolk.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1282, doi. 10.1111/j.1365-2621.1993.tb06166.x
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Cholesterol content and functionality of plasma and granules fractionated from egg yolk.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1277, doi. 10.1111/j.1365-2621.1993.tb06165.x
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Alpha-tocopherol ascorbate delay oxymyoglobin and phospholipid oxidation in vitro.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1273, doi. 10.1111/j.1365-2621.1993.tb06164.x
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Protein concentration, pH and ionic strength affect apparent viscosity of actomyosin.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1269
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Inhibition of papain in meat by potato protein or ascorbic acid.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1265, doi. 10.1111/j.1365-2621.1993.tb06162.x
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Lipid oxidation in rabbit meat under different storage conditions.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1262
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ELISA determination of turkey roll endpoint temperature: Effects of formulation, storage, and...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1258, doi. 10.1111/j.1365-2621.1993.tb06160.x
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Acid base status of stress susceptible pigs affects sensory quality of loin roasts.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1254, doi. 10.1111/j.1365-2621.1993.tb06159.x
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Acceptability and shelf-life of marinated fresh and precooked pork.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1249, doi. 10.1111/j.1365-2621.1993.tb06158.x
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Potassium lactate effects on low-fat fresh pork sausage chubs during simulated retail distribution.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1245, doi. 10.1111/j.1365-2621.1993.tb06157.x
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Gelation of crude myofibrillar protein isolated from beef heart under antioxidative conditions.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1241, doi. 10.1111/j.1365-2621.1993.tb06156.x
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Triglyceride content of supercritical carbon dioxide extracted fractions of beef fat.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1237, doi. 10.1111/j.1365-2621.1993.tb06155.x
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Boning methods and binders affect bind and sensory characteristics of structured beef.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1231, doi. 10.1111/j.1365-2621.1993.tb06154.x
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Properties of algin/calcium and salt/phosphate structured beef rolls with added gums.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1224, doi. 10.1111/j.1365-2621.1993.tb06153.x
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Display, packaging, and meat block location effects on color and lipid oxidation of frozen lean...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1219, doi. 10.1111/j.1365-2621.1993.tb06152.x
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Mutagen formation in beefburgers processed by frying or microwave with use of flavoring and...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1216, doi. 10.1111/j.1365-2621.1993.tb06151.x
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Freshness evaluation in European whitefish (Coregonus wartmanni) during chill storage.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1212
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