Works matching IS 00221147 AND DT 1995 AND VI 60 AND IP 3
Results: 52
Reduction of aflatoxin M1 from artificially contaminated milk using ultrafiltration and...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 645, doi. 10.1111/j.1365-2621.1995.tb09847.x
- By:
- Publication type:
- Article
Viscoelastic property changes in cheddar cheese during ripening.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 640, doi. 10.1111/j.1365-2621.1995.tb09846.x
- By:
- Publication type:
- Article
Sodium lactate affects shelf life and consumer acceptance of fresh catfish...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 636, doi. 10.1111/j.1365-2621.1995.tb09845.x
- By:
- Publication type:
- Article
Differentiation of cultured and wild sturgeon (Acipenser oxyrinchus desotoi) based on fatty acid...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 631, doi. 10.1111/j.1365-2621.1995.tb09844.x
- By:
- Publication type:
- Article
Frozen storage and thawing methods affect biochemical and sensory attributes of rainbow trout.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 627, doi. 10.1111/j.1365-2621.1995.tb09843.x
- By:
- Publication type:
- Article
Sardine surimi gels as affected by salt concentration, blending, heat treatment and moisture.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 622, doi. 10.1111/j.1365-2621.1995.tb09842.x
- By:
- Publication type:
- Article
Time/temperature profiles of smoked salmon packaged with cooling gel and shipped at ambient...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 619, doi. 10.1111/j.1365-2621.1995.tb09841.x
- By:
- Publication type:
- Article
Volatile compounds in processed duck fillet.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 615, doi. 10.1111/j.1365-2621.1995.tb09840.x
- By:
- Publication type:
- Article
Storage stability of chicken as affected by map and lactic acid treatment.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 611, doi. 10.1111/j.1365-2621.1995.tb09839.x
- By:
- Publication type:
- Article
Heat-resistance of Escherichia coli O157:H7 in meat and poultry as affected by product composition.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 606, doi. 10.1111/j.1365-2621.1995.tb09838.x
- By:
- Publication type:
- Article
Consumer evaluation of raw and fried chicken after washing in trisodium phosphate or lactic acid...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 604, doi. 10.1111/j.1365-2621.1995.tb09837.x
- By:
- Publication type:
- Article
Lipid stability of beef model systems with heating and iron fractions.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 599, doi. 10.1111/j.1365-2621.1995.tb09836.x
- By:
- Publication type:
- Article
Gamma irradiation effects on thiamin and riboflavin in beef, lamb, pork, and turkey.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 596, doi. 10.1111/j.1365-2621.1995.tb09835.x
- By:
- Publication type:
- Article
Detectable odor thresholds of selected lipid oxidation compounds in a meat model system.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 592, doi. 10.1111/j.1365-2621.1995.tb09834.x
- By:
- Publication type:
- Article
Quality evaluation of chile-flavored, jerky-type extruded products from meat and potato flour.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 587, doi. 10.1111/j.1365-2621.1995.tb09833.x
- By:
- Publication type:
- Article
Cooking treatment, mixing time, and mixing temperature affect pepperoni cupping.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 583, doi. 10.1111/j.1365-2621.1995.tb09832.x
- By:
- Publication type:
- Article
Reduced fat, high moisture beef frankfurters as affected by chopping temperature.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 580, doi. 10.1111/j.1365-2621.1995.tb09831.x
- By:
- Publication type:
- Article
Composition and chemistry of mechanically recovered beef neck-bone lean.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 576, doi. 10.1111/j.1365-2621.1995.tb09830.x
- By:
- Publication type:
- Article
Dynamic changes of headspace gases in CO2 and N2 packaged fresh beef.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 571, doi. 10.1111/j.1365-2621.1995.tb09829.x
- By:
- Publication type:
- Article
Postmortem delay time and heating rate affect tenderness and ultrastructure of prerigor cooked...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 565, doi. 10.1111/j.1365-2621.1995.tb09828.x
- By:
- Publication type:
- Article
Cholesterol removal from a lard-water mixture with beta-cyclodextrin.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 561, doi. 10.1111/j.1365-2621.1995.tb09827.x
- By:
- Publication type:
- Article
Hypocholesterolemic potential of oat bran treated with an endo-beta-D-glucanase from Bacillus...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 558, doi. 10.1111/j.1365-2621.1995.tb09826.x
- By:
- Publication type:
- Article
Microbial biosensor system for rapid determination of vitamin B6.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 554, doi. 10.1111/j.1365-2621.1995.tb09825.x
- By:
- Publication type:
- Article
Cloning and expression of a limonene degradation pathway from Bacillus stearothermophilus in...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 551, doi. 10.1111/j.1365-2621.1995.tb09824.x
- By:
- Publication type:
- Article
Accumulation of iron in lactic acid bacteria and bifidobacteria.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 547, doi. 10.1111/j.1365-2621.1995.tb09823.x
- By:
- Publication type:
- Article
Ascorbic acid and 5-methyltetrahydrofolate losses in vegetables with cook/chill or cook/hot-hold...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 541, doi. 10.1111/j.1365-2621.1995.tb09822.x
- By:
- Publication type:
- Article
Folic acid content in thermostabilized and freeze-dried space shuttle foods.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 538, doi. 10.1111/j.1365-2621.1995.tb09821.x
- By:
- Publication type:
- Article
Polymerization and mechanical degradation kinetics of gluten and glutenin at extruder melt-...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 532, doi. 10.1111/j.1365-2621.1995.tb09820.x
- By:
- Publication type:
- Article
Rheological properties of solutions and emulsions stabilized with xanthan gum and propylene...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 528, doi. 10.1111/j.1365-2621.1995.tb09819.x
- By:
- Publication type:
- Article
Enhanced sweetness in sweetener-NaCl-gum systems.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 523, doi. 10.1111/j.1365-2621.1995.tb09818.x
- By:
- Publication type:
- Article
Tribological shear conversion of starch.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 520, doi. 10.1111/j.1365-2621.1995.tb09817.x
- By:
- Publication type:
- Article
Branched oligosaccharides concentrated by yeast fermentation and effectiveness as a low sweetness...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 516, doi. 10.1111/j.1365-2621.1995.tb09816.x
- By:
- Publication type:
- Article
Preparation of alkyl esters of pectin and pectic acid.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 513, doi. 10.1111/j.1365-2621.1995.tb09815.x
- By:
- Publication type:
- Article
Survival of E. coli and Salmonella after chilling and freezing in liquid media.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 509, doi. 10.1111/j.1365-2621.1995.tb09814.x
- By:
- Publication type:
- Article
Stability of non-pasteurized, refrigerated muscadine grape juice.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 506, doi. 10.1111/j.1365-2621.1995.tb09813.x
- By:
- Publication type:
- Article
Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: Experimental rate...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 502, doi. 10.1111/j.1365-2621.1995.tb09812.x
- By:
- Publication type:
- Article
Enzymatic browning of model solutions and apple phenolic extracts by apple polyphenoloxidase.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 497, doi. 10.1111/j.1365-2621.1995.tb09811.x
- By:
- Publication type:
- Article
Polyphenoloxidase from Amasya apple.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 494, doi. 10.1111/j.1365-2621.1995.tb09810.x
- By:
- Publication type:
- Article
Flavor and oxidative stability of roasted high oleic acid peanuts.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 489, doi. 10.1111/j.1365-2621.1995.tb09809.x
- By:
- Publication type:
- Article
Physical properties of soy bean and broad bean 11S globulin gels formed by transglutaminase...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 483, doi. 10.1111/j.1365-2621.1995.tb09808.x
- By:
- Publication type:
- Article
Protein isolation from tomato seed meal, extraction optimization.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 477, doi. 10.1111/j.1365-2621.1995.tb09807.x
- By:
- Publication type:
- Article
Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 473, doi. 10.1111/j.1365-2621.1995.tb09806.x
- By:
- Publication type:
- Article
Enzymatic maceration of vegetables with protopectinases.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 468, doi. 10.1111/j.1365-2621.1995.tb09805.x
- By:
- Publication type:
- Article
Chemical, physical and sensory attributes of formed and frozen, baked sweetpotato.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 465, doi. 10.1111/j.1365-2621.1995.tb09804.x
- By:
- Publication type:
- Article
Microbiological, chemical, and sensory changes in irradiated pico de gallo.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 461, doi. 10.1111/j.1365-2621.1995.tb09803.x
- By:
- Publication type:
- Article
Probe length and filling material effects on thermal conductivity determined by a maximum slope...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 456, doi. 10.1111/j.1365-2621.1995.tb09802.x
- By:
- Publication type:
- Article
Peroxidase stability and reactivation after heat treatment and manothermosonication.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 451, doi. 10.1111/j.1365-2621.1995.tb09801.x
- By:
- Publication type:
- Article
Bacillus cereus and Bacillus stearothermophilus spore inactivation in batch and continuous flow...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 446
- By:
- Publication type:
- Article
Characteristics of acid hydrolysate from defatted peanut flour.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 443, doi. 10.1111/j.1365-2621.1995.tb09799.x
- By:
- Publication type:
- Article
Photoacoustic monitoring of processing conditions in cooked tortillas: Measurement of thermal...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 3, p. 438, doi. 10.1111/j.1365-2621.1995.tb09798.x
- By:
- Publication type:
- Article