Works matching IS 00221147 AND DT 1995 AND VI 60 AND IP 2
Results: 46
Transport of oleic and acetic acids from emulsions into low density polyethylene; effects of...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 420, doi. 10.1111/j.1365-2621.1995.tb05685.x
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Epsilon-(gamma-glutamyl)lysine crosslink distribution in foods as determined by improved method.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 416, doi. 10.1111/j.1365-2621.1995.tb05684.x
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Direct ELISAs for sulfathiazole in milk and honey with special emphasis on enzyme conjugate...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 409, doi. 10.1111/j.1365-2621.1995.tb05683.x
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Free amino acid stability in reducing sugar systems.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 405, doi. 10.1111/j.1365-2621.1995.tb05682.x
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Calcium-induced destabilization of oil-in-water emulsions stabilized by caseinate or by beta...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 399, doi. 10.1111/j.1365-2621.1995.tb05681.x
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Some antinutritional factors in Moringa peregrina (Al-Yassar or Al-Ban) and soybean products.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 395, doi. 10.1111/j.1365-2621.1995.tb05680.x
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Starch related changes in stored soft sorghum porridge.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 389, doi. 10.1111/j.1365-2621.1995.tb05679.x
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Flavor characteristics of lactic, malic, citric, and acetic acids at various ph levels.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 384, doi. 10.1111/j.1365-2621.1995.tb05678.x
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UHT-sterilized peanut beverages: Changes in physicochemical properties during storage.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 378, doi. 10.1111/j.1365-2621.1995.tb05677.x
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Ultrasonication, lyophilization, freezing and storage effects on fat loss during mechanical...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 375, doi. 10.1111/j.1365-2621.1995.tb05676.x
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Anthocyanin pigments of Royal Okanogan Huckleberry juice.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 369, doi. 10.1111/j.1365-2621.1995.tb05675.x
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Consumer age affects response to sensory characteristics of a cherry flavored beverage.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 364, doi. 10.1111/j.1365-2621.1995.tb05674.x
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Riboflavin-sensitized photodynamic UV spectrophotometry for ascorbic acid assay in beverages.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 360, doi. 10.1111/j.1365-2621.1995.tb05673.x
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Combined stress effects on growth of Zygosaccharomyces rouxii from an intermediate moisture...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 356, doi. 10.1111/j.1365-2621.1995.tb05672.x
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Expression of anthocyanins in callus cultures of cranberry (Vaccinium macrocarpon ait).
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 351, doi. 10.1111/j.1365-2621.1995.tb05671.x
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Sorption changes induced by osmotic preconcentration of apple slices in different osmotic media.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 348, doi. 10.1111/j.1365-2621.1995.tb05670.x
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Microwave pre-treatment for sun-dried raisins.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 344
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Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum, L.).
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 341, doi. 10.1111/j.1365-2621.1995.tb05668.x
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Fresh mushroom quality as affected by modified atmosphere packaging.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 334, doi. 10.1111/j.1365-2621.1995.tb05667.x
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Low temperature blanching effects on chemistry, firmness and structure of canned green beans and...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 327, doi. 10.1111/j.1365-2621.1995.tb05666.x
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Sulfite and starch affect color and carotenoids of dehydrated carrots (Daucus carota) during...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 324, doi. 10.1111/j.1365-2621.1995.tb05665.x
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Mechanism of surface white discoloration of peeled (minimally processed) carrots during storage.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 320, doi. 10.1111/j.1365-2621.1995.tb05664.x
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Fermentation of lye-treated carrots by Lactobacillus plantarum.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 316, doi. 10.1111/j.1365-2621.1995.tb05663.x
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Fermentation of cucumbers without sodium chloride.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 312, doi. 10.1111/j.1365-2621.1995.tb05662.x
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Microbial transglutaminase and epsilon-(gamma-glutamyl)lysine crosslink effects of elastic...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 305, doi. 10.1111/j.1365-2621.1995.tb05661.x
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Gel strength enhancement by addition of microbial transglutaminase during onshore surimi...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 300, doi. 10.1111/j.1365-2621.1995.tb05660.x
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Alpha-helical structure of fish actomyosin: Changes during setting.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 297, doi. 10.1111/j.1365-2621.1995.tb05659.x
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Surimi-based imitation crab characteristics affected by heating method and end point temperature.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 292, doi. 10.1111/j.1365-2621.1995.tb05658.x
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Cooked blue crab claw meat aroma compared with lump meat.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 289, doi. 10.1111/j.1365-2621.1995.tb05657.x
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Frozen storage quality of rainbow trout (Oncorhynchus mykiss) as affected by oxygen, illumination...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 284, doi. 10.1111/j.1365-2621.1995.tb05656.x
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Identification of red snapper (Lutjanus campechanus) using electrophoretic techniques.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 279, doi. 10.1111/j.1365-2621.1995.tb05655.x
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Storage quality of fresh and frozen-thawed fish in ice.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 273
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Biochemical and functional properties of myofibrils from pre- and post-spawned hake (Merluccius...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 269, doi. 10.1111/j.1365-2621.1995.tb05653.x
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Emulsion stabilization by maillard-type covalent complex of plasma protein with galactomannan.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 265, doi. 10.1111/j.1365-2621.1995.tb05652.x
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Pressure-induced dimerization of metmyoglobin.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 262, doi. 10.1111/j.1365-2621.1995.tb05651.x
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Storage stability of vacuum packaged frozen pork sausage containing soy protein concentrate...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 257, doi. 10.1111/j.1365-2621.1995.tb05650.x
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Lactate dehydrogenase monoclonal antibody immunoassay for detection of turkey meat in beef and pork.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 253, doi. 10.1111/j.1365-2621.1995.tb05649.x
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Dietary supplementation of vitamin E to feedlot cattle affects beef retail display properties.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 250, doi. 10.1111/j.1365-2621.1995.tb05648.x
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Flaked sinew addition to low-fat cooked salami.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 245, doi. 10.1111/j.1365-2621.1995.tb05647.x
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Phytic acid protective effect against beef round muscle lipid peroxidation.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 241, doi. 10.1111/j.1365-2621.1995.tb05646.x
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Radiation sensitivity of Listeria monocytogenes on beef as affected by temperature.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 237, doi. 10.1111/j.1365-2621.1995.tb05645.x
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Antioxidative activity of maillard reaction products in cooked ground beef, sensory and TBA values.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 234, doi. 10.1111/j.1365-2621.1995.tb05644.x
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Zymogen activation in pancreatic endoproteolytic preparations and influence on some whey protein...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 227, doi. 10.1111/j.1365-2621.1995.tb05643.x
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Chemical pretreatment and microfiltration for making delipidized whey protein concentrate.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 221, doi. 10.1111/j.1365-2621.1995.tb05642.x
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Aroma extract dilution analysis of aged cheddar cheese.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 218, doi. 10.1111/j.1365-2621.1995.tb05641.x
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Cheddar cheese texture related to salt release during chewing, measured by conductivity...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 2, p. 213, doi. 10.1111/j.1365-2621.1995.tb05640.x
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