Works matching IS 00221147 AND DT 1995 AND VI 60 AND IP 1
Results: 46
Permeability and diffusivity of d-Limonene vapor in polymeric sealant films.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 205, doi. 10.1111/j.1365-2621.1995.tb05638.x
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Biosensors for analysis of ethanol in foods.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 201, doi. 10.1111/j.1365-2621.1995.tb05637.x
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Spray drying of Lactococcus lactis ssp. lactis C2 and cellular injury.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 195, doi. 10.1111/j.1365-2621.1995.tb05636.x
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Lemon juice aroma concentration by reverse osmosis.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 190, doi. 10.1111/j.1365-2621.1995.tb05635.x
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Limonoid glucosides in fruit, juice and processing by-products of Satsuma Mandarin (Citrus unshiu...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 186, doi. 10.1111/j.1365-2621.1995.tb05634.x
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Optimization of vapor induced puffing in apple dehydration.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 181, doi. 10.1111/j.1365-2621.1995.tb05633.x
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Near infrared analysis potential for grading raisin quality and moisture.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 176
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Wheat flour protein concentrate characterization by biochemical, physicochemical and baking tests.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 169, doi. 10.1111/j.1365-2621.1995.tb05631.x
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Biologically active components inactivation and protein insolubilization during heat processing...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 164, doi. 10.1111/j.1365-2621.1995.tb05630.x
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Modification of crude canola lecithin for food use.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 160, doi. 10.1111/j.1365-2621.1995.tb05629.x
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1-Cyano-2, 3-Epithiopropane as the primary sinigrin hydrolysis product of fresh cabbage.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 152, doi. 10.1111/j.1365-2621.1995.tb05628.x
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Texture and pectic composition differences in raw, cooked and frozen-thawed chinese cabbages due...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 153, doi. 10.1111/j.1365-2621.1995.tb05627.x
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Phytate reduction in brown beans (Phaseolus vulgaris L.).
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 149, doi. 10.1111/j.1365-2621.1995.tb05626.x
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Sensory attributes and instrumental analysis relationships for strained processed carrot flavor.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 145, doi. 10.1111/j.1365-2621.1995.tb05625.x
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Sensory, microbiological and chemical quality of mini-peeled carrots as affected by edible...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 142, doi. 10.1111/j.1365-2621.1995.tb05624.x
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Programmed freezing affects texture, pectic composition and electron microscopic structures of...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 137, doi. 10.1111/j.1365-2621.1995.tb05623.x
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Frozen carrots texture and pectic components as affected by low-temperature-blanching and quick...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 132, doi. 10.1111/j.1365-2621.1995.tb05622.x
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Heating cruciferous vegetables increases in Vitro dialyzability of intrinsic and extrinsic iron.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 128, doi. 10.1111/j.1365-2621.1995.tb05621.x
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Partitioning of printing ink solvents on chocolate.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 125, doi. 10.1111/j.1365-2621.1995.tb05620.x
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Viscosity of molten milk chocolate with lactose from spray-dried whole-milk powders.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 120, doi. 10.1111/j.1365-2621.1995.tb05619.x
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Stability of ...-galactosidase from Aspergillus oryzae and Kluyveromyced lactis in dry milk powders.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 117, doi. 10.1111/j.1365-2621.1995.tb05618.x
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Skimmilk solids as substrate for the preparation of casein enzymatic hydrolysates.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 111, doi. 10.1111/j.1365-2621.1995.tb05617.x
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Whey protein antigenicity reduction by fungal proteinases and a pepsin/pancreatin combination.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 104, doi. 10.1111/j.1365-2621.1995.tb05616.x
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Microencapsulation by spray drying ethyl caprylate in whey protein and carbohydrate wall systems.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 98, doi. 10.1111/j.1365-2621.1995.tb05615.x
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Factors affecting light-induced pink discoloration of annatto-colored cheese.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 94, doi. 10.1111/j.1365-2621.1995.tb05614.x
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Instrumental method for characterizing protein foams.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 90, doi. 10.1111/j.1365-2621.1995.tb05613.x
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Dietary menhaden oil influences sensory characteristics and headspace volatiles of shell eggs.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 85, doi. 10.1111/j.1365-2621.1995.tb05612.x
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Volatiles and sensory characteristics of cooked egg yolk, white and their combinations.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 79, doi. 10.1111/j.1365-2621.1995.tb05611.x
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Tetrathiafulvalene-mediated biosensor for L-lactate in dairy products.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 74, doi. 10.1111/j.1365-2621.1995.tb05610.x
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Improved calpain assay using fluorescein isothiocyanate-labeled casein.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 72, doi. 10.1111/j.1365-2621.1995.tb05609.x
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Quality characteristics of restructured beef steaks manufactured by various techniques.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 68, doi. 10.1111/j.1365-2621.1995.tb05608.x
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Variations in radiation sensitivity of foodborne pathogens associated with the suspending meat.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 63, doi. 10.1111/j.1365-2621.1995.tb05607.x
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Sodium lactate/sodium chloride effects on aerobic plate counts and color of aerobically packaged...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 58, doi. 10.1111/j.1365-2621.1995.tb05606.x
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Formulation and chopping temperature effects on beef frankfurters.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 55, doi. 10.1111/j.1365-2621.1995.tb05605.x
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Sensory characteristics of frankfurters as affected by salt, fat, soy protein, and carrageenan.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 48, doi. 10.1111/j.1365-2621.1995.tb05604.x
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Sensory characteristics of frankfurters as affected by fat, salt and pH.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 42, doi. 10.1111/j.1365-2621.1995.tb05603.x
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Particle size and mixing time effects on sensory and physical properties of low-fat, high-moisture..
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 40, doi. 10.1111/j.1365-2621.1995.tb05602.x
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Microencapsulation of squid oil with hydrophilic macromolecules for oxidative and thermal...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 36, doi. 10.1111/j.1365-2621.1995.tb05601.x
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Abalone (Hariltis discus): Seasonal variations in chemical composition and textural properties.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 32, doi. 10.1111/j.1365-2621.1995.tb05600.x
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Edible coatings on frozen King salmon: Effects of whey protein isolate and acetylated...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 28, doi. 10.1111/j.1365-2621.1995.tb05599.x
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Sodium acetate and bifidobacteria increase shelf-life of refrigerated catfish meats.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 25, doi. 10.1111/j.1365-2621.1995.tb05598.x
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Volatile components in salt-fermented fish and shrimp pastes.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 19, doi. 10.1111/j.1365-2621.1995.tb05597.x
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Surimi gel colors as affected by moisture content and physical conditions.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 15, doi. 10.1111/j.1365-2621.1995.tb05596.x
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Ohmic heating maximizes gel functionality of pacific whiting surimi.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 10, doi. 10.1111/j.1365-2621.1995.tb05595.x
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Recovered protein and reconditioned water from surimi processing waste.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 4, doi. 10.1111/j.1365-2621.1995.tb05594.x
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Plaice skin collagen extraction and functional properties.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 1, p. 1, doi. 10.1111/j.1365-2621.1995.tb05593.x
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