Works matching IS 00221147 AND DT 1994 AND VI 59 AND IP 5
Results: 53
Amylose-to-amylopectin ratio in pastas affects postprandial glucose and insulin responses and...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1144, doi. 10.1111/j.1365-2621.1994.tb08211.x
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Shear induced starch conversion during extrusion.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1137, doi. 10.1111/j.1365-2621.1994.tb08210.x
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Two calometric assays for iodine in foods.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1135, doi. 10.1111/j.1365-2621.1994.tb08209.x
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Chemometric classification of L-tryptophan lots from genetically modified Bacillus...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1131, doi. 10.1111/j.1365-2621.1994.tb08208.x
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Functional properties of Chinese rapeseed protein isolates.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1127, doi. 10.1111/j.1365-2621.1994.tb08207.x
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Soy protein hydrolysate debittering by lysine-acetylation.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1123, doi. 10.1111/j.1365-2621.1994.tb08206.x
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Deposited whey protein layers influence solute rejection in reverse osmosis.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1119, doi. 10.1111/j.1365-2621.1994.tb08205.x
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Gel properties of whey protein concentrates as influenced by ionized calcium.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1115, doi. 10.1111/j.1365-2621.1994.tb08204.x
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Beta-lactoglobulin separation from whey protein isolate on a large scale.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1111, doi. 10.1111/j.1365-2621.1994.tb08203.x
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Crosslinking kinetics of thermally preset alginate gels.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1108, doi. 10.1111/j.1365-2621.1994.tb08202.x
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Biogenic amines formation during malting and brewing.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1104, doi. 10.1111/j.1365-2621.1994.tb08201.x
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Malt concentrates and their mixtures with sweetened condensed milk: Moisture sorption isotherms.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1100, doi. 10.1111/j.1365-2621.1994.tb08200.x
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Candida and Pseudomonas lipase-catalyzed hydrolysis of butteroil in the absence of organic solvents.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1096, doi. 10.1111/j.1365-2621.1994.tb08199.x
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Flow properties of canola seed pastes.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1091, doi. 10.1111/j.1365-2621.1994.tb08198.x
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Proton low-field NMR measurements on crackers.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1088, doi. 10.1111/j.1365-2621.1994.tb08197.x
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Leavened dough pH determination by an improved method.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1086, doi. 10.1111/j.1365-2621.1994.tb08196.x
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High-protein oat flour functionality assessment in bread and sausage.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1081
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Rheological studies of water-soluble (1-3), (1-4)-beta-D-glucans from milling fractions of oat.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1077
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Phospholipid hydrolysate and antistaling effects on retrogradation of starch in bread.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1072, doi. 10.1111/j.1365-2621.1994.tb08193.x
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Thermoluminescence spectra of inorganic dust from irradiated herbs and spices.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1070
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Plum juice quality affected by enzyme treatment and fining.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1065, doi. 10.1111/j.1365-2621.1994.tb08191.x
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Microbial populations and malolactic fermentation of apple cider using traditional and modified...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1060
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Quantitation and distribution of simple and acylated anthocyanins and other phenolics in...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1057, doi. 10.1111/j.1365-2621.1994.tb08189.x
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Intermittent warming reduces chilling injury and decay of tomato fruit.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1053, doi. 10.1111/j.1365-2621.1994.tb08188.x
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Polyphenoloxidase activity, polyphenols concentration and browning intensity during soursop...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1050, doi. 10.1111/j.1365-2621.1994.tb08187.x
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HPLC determination of sugars and starch in green beans.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1048, doi. 10.1111/j.1365-2621.1994.tb08186.x
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Enzymatic browning control in minimally processed mushrooms.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1042, doi. 10.1111/j.1365-2621.1994.tb08185.x
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Blanching leafy vegetables with electromagnetic energy.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1037, doi. 10.1111/j.1365-2621.1994.tb08184.x
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Cowpeas tannins related to cultivar, maturity, dehulling and heating.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1034, doi. 10.1111/j.1365-2621.1994.tb08183.x
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Potato peel waste: Stability and antioxidant activity of a freeze-dried extract.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1031, doi. 10.1111/j.1365-2621.1994.tb08182.x
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Activation mechanisms of pro-phenoloxidase on melanosis development of Florida spiny lobster...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1024, doi. 10.1111/j.1365-2621.1994.tb08181.x
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Temperature and pH affect transglutaminase-catalyzed `setting' of crude fish actomyosin.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1018, doi. 10.1111/j.1365-2621.1994.tb08180.x
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Cathepsin degradation of Pacific whiting surimi proteins.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1013, doi. 10.1111/j.1365-2621.1994.tb08179.x
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Acclimation temperature affects activities of 5'-nucleotidase and acid phosphatase and lipid and...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1009, doi. 10.1111/j.1365-2621.1994.tb08178.x
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Carp natural actomyosin: Thermal denaturation mechanism.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 1002, doi. 10.1111/j.1365-2621.1994.tb08177.x
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Histamine, cadaverine and putrescine forming bacteria from ripened Spanish semipreserved anchovies.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 998, doi. 10.1111/j.1365-2621.1994.tb08176.x
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Histamine, putrescine and cadaverine formation in Spanish semipreserved anchovies as affected by...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 993, doi. 10.1111/j.1365-2621.1994.tb08175.x
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Styrene and ethylbenzene migration from polystyrene int dairy products by dynamic purge-and-trap...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 990, doi. 10.1111/j.1365-2621.1994.tb08174.x
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Camembert cheese water loss through absorbent packaging.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 986, doi. 10.1111/j.1365-2621.1994.tb08173.x
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Concept matching technique for assessing importance of volatile compounds for cheddar cheese aroma.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 981, doi. 10.1111/j.1365-2621.1994.tb08172.x
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Modeling NaCl and KCl movement in Fynbo cheese during salting.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 976, doi. 10.1111/j.1365-2621.1994.tb08171.x
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Fynbo cheese NaCl and KCl changes during ripening.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 972, doi. 10.1111/j.1365-2621.1994.tb08170.x
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Arnott test correlates with dynamic rheological properties for determining cheddar cheese...
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 970, doi. 10.1111/j.1365-2621.1994.tb08169.x
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Magnetic treatment of milk and surface treatment of plate heat exchangers: Effects on milk fouling.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 964, doi. 10.1111/j.1365-2621.1994.tb08168.x
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Inactivation of kinetics of Listeria innocua in skim milk in a continuous flow processing system.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 960, doi. 10.1111/j.1365-2621.1994.tb08167.x
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Temperature affects microstructure of renneted milk gel.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 956, doi. 10.1111/j.1365-2621.1994.tb08166.x
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Breaking stress and syneresis of rennin curds from reconstituted skim milk frozen concentrate.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 952, doi. 10.1111/j.1365-2621.1994.tb08165.x
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Carrageenans in beaker sausage as affected by pH and sodium tripolyphosphate.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 946, doi. 10.1111/j.1365-2621.1994.tb08164.x
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Low-fat bologna and beaker sausage: Effects of carrageenans and chloride salts.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 941, doi. 10.1111/j.1365-2621.1994.tb08163.x
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Low-fat, high-moisture frankfurters: Effects of temperature and water during extended mixing.
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- Journal of Food Science (Wiley-Blackwell), 1994, v. 59, n. 5, p. 937, doi. 10.1111/j.1365-2621.1994.tb08162.x
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