Works matching IS 00221147 AND DT 1994 AND VI 59 AND IP 1
Results: 55
Kinetic parameter estimation for quality change during continuous thermal processing of...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 155, doi. 10.1111/j.1365-2621.1994.tb06922.x
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Extraction of volatile compounds from aqueous solution using micro bubble, gaseous, supercritical...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 231, doi. 10.1111/j.1365-2621.1994.tb06937.x
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Limonene and myrcene sorption into refillable polyethylene terephtalate bottles, and washing...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 227, doi. 10.1111/j.1365-2621.1994.tb06936.x
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Uniaxial extensional viscosity during extrusion cooking from entrance pressure drop method.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 221, doi. 10.1111/j.1365-2621.1994.tb06935.x
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Polymer and ion concentration effects on gellan gel strength and strain.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 216, doi. 10.1111/j.1365-2621.1994.tb06934.x
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Influence of thermal treatment on gelation of actomyosin from different myosystems.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 211
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Na... binding as measured by 23Na nuclear magnetic resonance spectroscopy influences the...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 206, doi. 10.1111/j.1365-2621.1994.tb06932.x
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Rates of crystallization of dried lactose-sucrose mixtures.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 196, doi. 10.1111/j.1365-2621.1994.tb06931.x
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Sorbent extraction and analysis of volatile metabolites synthesized by lactic acid bacteria in a...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 192, doi. 10.1111/j.1365-2621.1994.tb06930.x
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Growth-promoting factors for Bifidobacterium longum.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 189, doi. 10.1111/j.1365-2621.1994.tb06929.x
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Non-thermal inactivation models for Listeria monocytogenes.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 179, doi. 10.1111/j.1365-2621.1994.tb06928.x
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Pectinase activity of vegetable spoilage bacteria in modified atmosphere.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 175, doi. 10.1111/j.1365-2621.1994.tb06927.x
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Dough-leavening by Zymomonas mobilis and its application to breadmaking.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 171, doi. 10.1111/j.1365-2621.1994.tb06926.x
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Hot-stage microscopy of cake batter bubbles during simulated baking: Sucrose replacement by...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 168, doi. 10.1111/j.1365-2621.1994.tb06925.x
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Oscillatory compared with continuous high pressure sterilization on Bacillus stearothemophilus...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 164, doi. 10.1111/j.1365-2621.1994.tb06924.x
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Application of high pressure for spore inactivation and protein denaturation.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 159, doi. 10.1111/j.1365-2621.1994.tb06923.x
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D-alanine in fruit juices: A molecular marker of bacterial activity, heat treatments and shelf-life.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 152, doi. 10.1111/j.1365-2621.1994.tb06921.x
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Exogenous lipids and ethanol influences on the foam behavior of sparkling base wines.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 148, doi. 10.1111/j.1365-2621.1994.tb06920.x
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Free and bound volatile secondary metabolites of Vitis vinifera grape cv. Sauvignon Blanc.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 142, doi. 10.1111/j.1365-2621.1994.tb06919.x
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Simultaneous HPLC determination of 2,5-dimethyl-4-hydroxy-3 (2H)-furanone and related flavor...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 139, doi. 10.1111/j.1365-2621.1994.tb06918.x
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Color characteristics and stability of nonbleeding cocktail cherries dyed with carotenoid pigments.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 135, doi. 10.1111/j.1365-2621.1994.tb06917.x
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Citric acid antimicrobials affect microbiological stability and quality of tomato juice.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 130, doi. 10.1111/j.1365-2621.1994.tb06916.x
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Antibacterial activity of cabbage juice against lactic acid bacteria.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 125, doi. 10.1111/j.1365-2621.1994.tb06915.x
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Roasting effects on dietary fiber composition of cocoa beans.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 123, doi. 10.1111/j.1365-2621.1994.tb06914.x
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Dielectric properties of pea puree at 915 MHz and 2450 MHz as a function of temperature.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 121, doi. 10.1111/j.1365-2621.1994.tb06913.x
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Irradiation effects on pepper starch viscosity.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 118, doi. 10.1111/j.1365-2621.1994.tb06912.x
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Reduction of stachyose in legume flours by lactic acid bacteria.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 115, doi. 10.1111/j.1365-2621.1994.tb06911.x
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Shear conversion of corn meal by reverse screw elements during twin-screw extrusion at low...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 113, doi. 10.1111/j.1365-2621.1994.tb06910.x
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Quality changes in diced onions stored in film package.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 110, doi. 10.1111/j.1365-2621.1994.tb06909.x
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Calcium treatments affect storage quality of shredded carrots.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 106, doi. 10.1111/j.1365-2621.1994.tb06908.x
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Actomyosin stabilization to freeze-thaw and heat denaturation by lactate salts.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 101, doi. 10.1111/j.1365-2621.1994.tb06907.x
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Fish myosin fragments solubility and ANS-fluorescence intensity affected by n-butanol.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 97, doi. 10.1111/j.1365-2621.1994.tb06906.x
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Crayfish hepatopancreatic extract improves flavor extractability from a crab processing by-product.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 91, doi. 10.1111/j.1365-2621.1994.tb06905.x
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Stabilization of lipids in minced fish by freeze texturization.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 88, doi. 10.1111/j.1365-2621.1994.tb06904.x
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Low dose irradiation affects microbial and sensory quality of sub-tropical seafood.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 85, doi. 10.1111/j.1365-2621.1994.tb06903.x
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Carp sarcoplasmic reticulum changes due to heat treatment.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 80, doi. 10.1111/j.1365-2621.1994.tb06902.x
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Quality of fish protein hydrolysates from herring (Clupea harengus).
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 76, doi. 10.1111/j.1365-2621.1994.tb06901.x
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Composition and quality of aquacultured hybrid striped bass fillets as affected by dietary fatty...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 70, doi. 10.1111/j.1365-2621.1994.tb06900.x
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Aerobic counts, color and adenine nucleotide changes in CO2 packed refrigerated striped bass strips.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 67, doi. 10.1111/j.1365-2621.1994.tb06899.x
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Carcass characteristics of channel and hybrid catfish, and quality changes during refrigerated...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 64, doi. 10.1111/j.1365-2621.1994.tb06898.x
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Rancidity in selected sites of frozen catfish fillets.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 60, doi. 10.1111/j.1365-2621.1994.tb06897.x
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Structure studies on the nitrosyl derivative of heme.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 57, doi. 10.1111/j.1365-2621.1994.tb06896.x
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Butteroil emulsification with milk-derived membrane and protein fractions.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 53, doi. 10.1111/j.1365-2621.1994.tb06895.x
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Monoacylglycerol production from butteroil by glycerolysis with a gel-entrapped microbial lipase...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 47, doi. 10.1111/j.1365-2621.1994.tb06894.x
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Caking and stickiness of dairy-based food powders as related to glass transition.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 43, doi. 10.1111/j.1365-2621.1994.tb06893.x
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Diacetyl as a flavor component in full fat cottage cheese.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 38
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Muscle characteristics and meat tenderness of cimaterol-fed lambs.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 33, doi. 10.1111/j.1365-2621.1994.tb06891.x
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Heating and storage conditions affect survival and recovery of Listeria monocytogenes in ground...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 30, doi. 10.1111/j.1365-2621.1994.tb06890.x
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Color changes of chicken leg patties due to end-point temperature, packaging and refrigerated...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 26, doi. 10.1111/j.1365-2621.1994.tb06889.x
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Salmonella typhimurium attached to chicken skin reduced using electrical stimulation and...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 1, p. 23, doi. 10.1111/j.1365-2621.1994.tb06888.x
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