Works matching IS 00221147 AND DT 1995 AND VI 60 AND IP 4
Results: 52
Variation in enzyme-linked immunosorbent assay (ELISA) components to lower sulfathizole detection...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 872, doi. 10.1111/j.1365-2621.1995.tb06250.x
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Antibacterial effect of glucose oxidase on growth of Pseudomonas fragi as related to pH.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 868, doi. 10.1111/j.1365-2621.1995.tb06249.x
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Anthocyanin analysis as a measure of glycosidase activity in enzymes for juice processing.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 862, doi. 10.1111/j.1365-2621.1995.tb06248.x
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Natural red colorant effectiveness as influenced by absorptive supports.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 858, doi. 10.1111/j.1365-2621.1995.tb06247.x
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True N conversion factor for diet and excreta in evaluating protein quality.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 854, doi. 10.1111/j.1365-2621.1995.tb06246.x
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KCl, CaCl2, Na+ binding, and salt taste of gum systems.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 849, doi. 10.1111/j.1365-2621.1995.tb06245.x
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Wheat germ protein flour solubility and water retention.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 845, doi. 10.1111/j.1365-2621.1995.tb06244.x
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Flow properties of spray-dried encapsulated butteroil.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 841, doi. 10.1111/j.1365-2621.1995.tb06243.x
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Flow and compaction of spray-dried powders of anhydrous butteroil and high melting milkfat...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 836, doi. 10.1111/j.1365-2621.1995.tb06242.x
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Predicting internal temperature of canned foods during thermal processing using a linear...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 833, doi. 10.1111/j.1365-2621.1995.tb06241.x
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Chemical and microbial quality of irradiated ground ginger.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 829, doi. 10.1111/j.1365-2621.1995.tb06240.x
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Freeze/thaw effects on mass transfer rates during osmotic dehydration.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 826, doi. 10.1111/j.1365-2621.1995.tb06239.x
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Partial purification and thermal characterization of pectinmethylesterase from red grapefruit...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 821, doi. 10.1111/j.1365-2621.1995.tb06238.x
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Grape pomace as a potential food fiber.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 818, doi. 10.1111/j.1365-2621.1995.tb06237.x
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Peroxidase and polyphenoloxidase activities in papaya during postharvest ripening and after...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 815, doi. 10.1111/j.1365-2621.1995.tb06236.x
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Moisture sorption characteristics of freeze dried blueberries.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 810, doi. 10.1111/j.1365-2621.1995.tb06235.x
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Spray-dried soy protein isolate solubility, gelling characteristics, and extractable protein as...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 806, doi. 10.1111/j.1365-2621.1995.tb06234.x
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Microwave roasting effects on acyl lipids in soybeans (Glycine max. L.) at different moisture...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 801, doi. 10.1111/j.1365-2621.1995.tb06233.x
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Soy protein isolate solubility and surface hydrophobicity as affected by antioxidants.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 798, doi. 10.1111/j.1365-2621.1995.tb06232.x
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Physicochemical and sensory properties of dehydrated bean paste products as related to bean...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 794, doi. 10.1111/j.1365-2621.1995.tb06231.x
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Calcium treatment to maintain quality of zucchini squash slices.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 789, doi. 10.1111/j.1365-2621.1995.tb06230.x
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Softening rates of fermented cucumber tissue: Effects of pH, calcium, and temperature.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 786, doi. 10.1111/j.1365-2621.1995.tb06229.x
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Temperature mapping in carrot using T1 weighted magnetic resonance imaging.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 780, doi. 10.1111/j.1365-2621.1995.tb06228.x
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Yield stress and relative viscosity of tomato concentrates: Effect of total solids and finisher...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 777, doi. 10.1111/j.1365-2621.1995.tb06227.x
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Carotenoid photostability in raw spinach and carrots during cold storage.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 773, doi. 10.1111/j.1365-2621.1995.tb06226.x
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Deep-fat fried potato product oil uptake as affected by crust physical properties.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 770, doi. 10.1111/j.1365-2621.1995.tb06225.x
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Oil uptake in deep fat frying as affected by porosity.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 767, doi. 10.1111/j.1365-2621.1995.tb06224.x
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Heated ascorbic/citric acid solution as browning inhibitor for pre-peeled potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 762, doi. 10.1111/j.1365-2621.1995.tb06223.x
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Design of rigid modified atmosphere packages for fresh fruits and vegetables.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 758, doi. 10.1111/j.1365-2621.1995.tb06222.x
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Modeling simultaneous shrinkage and heat and mass transfer of a thin, nonporous film during drying.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 753, doi. 10.1111/j.1365-2621.1995.tb06221.x
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Mechanical properties of gellan gels in relation to divalent cations.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 748, doi. 10.1111/j.1365-2621.1995.tb06220.x
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Thermal gelation properties of protein fractions from pork and chicken breast muscles.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 742, doi. 10.1111/j.1365-2621.1995.tb06219.x
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Foaming properties of lipid-reduced and calcium-reduced whey protein concentrates.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 738, doi. 10.1111/j.1365-2621.1995.tb06218.x
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Gelatin properties of lipid-reduced, and calcium-reduced whey protein concentrates.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 731, doi. 10.1111/j.1365-2621.1995.tb06217.x
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Time-intensity measurement of flavor release from a model gel system: Effect of gelling agent...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 727, doi. 10.1111/j.1365-2621.1995.tb06216.x
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Banana shrimp, Penaeus merguiensis, quality changes during iced and frozens storage.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 721, doi. 10.1111/j.1365-2621.1995.tb06215.x
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Rapid determination of formaldehyde in banana shrimp, Penaeus merguiensis.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 718, doi. 10.1111/j.1365-2621.1995.tb06214.x
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Suppression of surimi gel setting by transglutaminase inhibitors.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 715, doi. 10.1111/j.1365-2621.1995.tb06213.x
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Proteolytic activity in muscle from Atlantic salmon (Salmo salar).
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 711, doi. 10.1111/j.1365-2621.1995.tb06212.x
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Gel properties of surimi from Pacific herring.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 707, doi. 10.1111/j.1365-2621.1995.tb06211.x
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Supercritical CO2 extraction of oil from Atlantic mackerel (Scomber scombrus) and protein...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 703, doi. 10.1111/j.1365-2621.1995.tb06210.x
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Liquid drainage and firmness in full-fat, lowfat, and fat-free cottage cheese.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 698, doi. 10.1111/j.1365-2621.1995.tb06209.x
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Conjugated linoleic acid concentrations in dairy products as affected by processing and storage.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 695, doi. 10.1111/j.1365-2621.1995.tb06208.x
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Cholesterol reduction in liquid egg yolk using beta-cyclodextrin.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 691, doi. 10.1111/j.1365-2621.1995.tb06207.x
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Thermal and functional properties of bovine blood plasma and egg white proteins.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 685, doi. 10.1111/j.1365-2621.1995.tb06206.x
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Immunochemical quantification of heat denaturation of bovine meat soluble proteins.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 676, doi. 10.1111/j.1365-2621.1995.tb06205.x
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Starch and egg white influence on properties of bologna sausage as related to fat content.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 673, doi. 10.1111/j.1365-2621.1995.tb06204.x
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Modified atmosphere-packed marinated chicken breast and rainbow trout quality as affected by...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 667, doi. 10.1111/j.1365-2621.1995.tb06203.x
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Descriptive sensory analysis of irradiated frozen or refrigerated chicken.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 664, doi. 10.1111/j.1365-2621.1995.tb06202.x
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Thermal gelation of stretched and cold-shortened bovine sternomandibularis muscle and myofibrils.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 4, p. 661, doi. 10.1111/j.1365-2621.1995.tb06201.x
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