Works matching IS 00221147 AND DT 1994 AND VI 59 AND IP 3
Results: 55
Flavor modification by sodium chloride and monosodium glutamate.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 682, doi. 10.1111/j.1365-2621.1994.tb05592.x
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Convective heat transfer at particle-liquid interface in continuous tube flow at elevated...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 675, doi. 10.1111/j.1365-2621.1994.tb05591.x
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Freeze-cracking in foods as affected by physical properties.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 669, doi. 10.1111/j.1365-2621.1994.tb05590.x
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Quantification of factors which influence nisin's inhibition of Clostridium...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 663, doi. 10.1111/j.1365-2621.1994.tb05589.x
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Bioproduction of perillyl alcohol and related monoterpenes by isolates of Bacillus...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 660, doi. 10.1111/j.1365-2621.1994.tb05588.x
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Antimicrobial effect of pressurized carbon dioxide on Listeria monocytogenes.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 657, doi. 10.1111/j.1365-2621.1994.tb05587.x
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Sucrose polyester content in foods by a calorimetric method.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 655, doi. 10.1111/j.1365-2621.1994.tb05586.x
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Melting characteristics and hardness of milkfat blend sucrose polyesters.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 652, doi. 10.1111/j.1365-2621.1994.tb05585.x
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Phenolics in aqueous potato peel extract: Extraction, identification and degradation.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 649, doi. 10.1111/j.1365-2621.1994.tb05584.x
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Potato starch paste behavior as related to some physical/chemical properties.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 644, doi. 10.1111/j.1365-2621.1994.tb05583.x
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Volume expansion during hot air puffing of a fat-free starch-based snack.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 641, doi. 10.1111/j.1365-2621.1994.tb05582.x
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Reversible molecular rearrangement of slightly acid-treated starches.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 637, doi. 10.1111/j.1365-2621.1994.tb05581.x
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Physicochemical properties of field pea, pinto and navy bean starches.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 634, doi. 10.1111/j.1365-2621.1994.tb05580.x
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Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 629, doi. 10.1111/j.1365-2621.1994.tb05579.x
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Mathematical model for formation rate and collapse of foams from enzyme modified wheat flours.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 626, doi. 10.1111/j.1365-2621.1994.tb05578.x
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Kinetics of acid hydrolysis of defatted peanut flour.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 621, doi. 10.1111/j.1365-2621.1994.tb05577.x
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Fracture intensity distributions during compression of puffed corn meal extrudates: Method for...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 617, doi. 10.1111/j.1365-2621.1994.tb05576.x
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Microwave heating affects composition and oxidative stability of sesame (Sesamum indicum) oil.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 613, doi. 10.1111/j.1365-2621.1994.tb05575.x
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Rapid rehydration methods for dried beans.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 611, doi. 10.1111/j.1365-2621.1994.tb05574.x
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Surface properties and emulsification behavior of denatured soy proteins.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 606, doi. 10.1111/j.1365-2621.1994.tb05573.x
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Cultivar/location and processing methods affect yield and quality of sunflower pectin.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 602, doi. 10.1111/j.1365-2621.1994.tb05572.x
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Membrane lipid metabolism, cell permeability, and ultrastructural changes...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 597, doi. 10.1111/j.1365-2621.1994.tb05571.x
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Heat induced gelation of pea (Pisum sativum) mixed globulins, vicillin and legumin.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 594, doi. 10.1111/j.1365-2621.1994.tb05570.x
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Production of anthocyanin from strawberry cell suspension cultures; effects...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 588, doi. 10.1111/j.1365-2621.1994.tb05569.x
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Purification and characterization of an endoprotease from melon fruit.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 585, doi. 10.1111/j.1365-2621.1994.tb05568.x
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Superoxide dismutase activities in senescing apple fruit...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 581, doi. 10.1111/j.1365-2621.1994.tb05567.x
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Molecular mass and solubility changes in pectins during storage of satsuma mandarin...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 578, doi. 10.1111/j.1365-2621.1994.tb05566.x
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Activity of softening enzymes during cherry maturation.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 574, doi. 10.1111/j.1365-2621.1994.tb05565.x
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Non-invasive determination of freezing effects in blueberry fruit tissue by magnetic...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 571, doi. 10.1111/j.1365-2621.1994.tb05564.x
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Edible coating effects on storage life and quality of tomatoes.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 568, doi. 10.1111/j.1365-2621.1994.tb05563.x
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Enzymatic browning in apple pulps.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 564, doi. 10.1111/j.1365-2621.1994.tb05562.x
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Oxidative stability and sensory quality of stored eggs from hens fed 1.5% menhaden oil.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 561, doi. 10.1111/j.1365-2621.1994.tb05561.x
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Proteose peptones and physical factors affect foaming properties of whey protein isolate.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 554, doi. 10.1111/j.1365-2621.1994.tb05560.x
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Caseinate at low temperatures: Calcium use in beta-casein extraction by microfiltration.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 548, doi. 10.1111/j.1365-2621.1994.tb05559.x
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Phosphopeptides from Comte cheese: Nature and origin.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 544, doi. 10.1111/j.1365-2621.1994.tb05558.x
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Analysis of textural changes in hard cheese during mastication by progressive profiling.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 539, doi. 10.1111/j.1365-2621.1994.tb05557.x
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Reverse-phase HPLC analysis of reference cheddar cheese samples for assessing...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 533, doi. 10.1111/j.1365-2621.1994.tb05556.x
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Reverse-phase HPLC analysis of cheese samples aged by a fast-ripening process.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 528, doi. 10.1111/j.1365-2621.1994.tb05555.x
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Functional protein additives in surimi gels.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 525, doi. 10.1111/j.1365-2621.1994.tb05554.x
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Gelation of surimi by high hydrostatic pressure.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 523, doi. 10.1111/j.1365-2621.1994.tb05553.x
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Oxygen-sensor-based simple assay of histamine in fish using purified amine oxidase.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 519, doi. 10.1111/j.1365-2621.1994.tb05552.x
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Copper chelation assay for histamine in tuna.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 517, doi. 10.1111/j.1365-2621.1994.tb05551.x
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Gram negative bacteria inhibition by lactic acid culture and food preservatives on catfish...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 513, doi. 10.1111/j.1365-2621.1994.tb05550.x
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Grade classification of canned pink salmon with static headspace volatile patterns.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 507, doi. 10.1111/j.1365-2621.1994.tb05549.x
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Substrate specificity of mackerel flesh lipopolygenase.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 504, doi. 10.1111/j.1365-2621.1994.tb05548.x
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Manitoba whitefish (Coregonus clupeaformis) potentials for fabrication of texturized...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 501, doi. 10.1111/j.1365-2621.1994.tb05547.x
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Sensitive catalase test for end-point temperature of heated chicken meat.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 494, doi. 10.1111/j.1365-2621.1994.tb05545.x
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Time-temperature indicator using phospholipid-phospholipase system and application...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 490, doi. 10.1111/j.1365-2621.1994.tb05544.x
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Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausage.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 484, doi. 10.1111/j.1365-2621.1994.tb05543.x
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Conditions for extraction and concentration of beef fat volatiles with supercritical carbon dioxide.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 3, p. 478, doi. 10.1111/j.1365-2621.1994.tb05542.x
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