Works matching IS 00221147 AND DT 1995 AND VI 60 AND IP 6
Results: 46
Edible packaging films based on fish myofibrillar proteins: Formulation and functional...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1369, doi. 10.1111/j.1365-2621.1995.tb04593.x
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Antibacterial activity of carvacrol, citral, and geraniol against Salmonella typhimurium in...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1364, doi. 10.1111/j.1365-2621.1995.tb04592.x
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Nonspecific enzyme-linked immunosorbent assay for molds in foods.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1357, doi. 10.1111/j.1365-2621.1995.tb04591.x
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Corn syrup oligosaccharide effects on sucrose crystallization.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1353, doi. 10.1111/j.1365-2621.1995.tb04590.x
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Casein hydrolysate produced using a formed-in-place membrane reactor.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1349, doi. 10.1111/j.1365-2621.1995.tb04589.x
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Rheological properties of renneted reconstituted milk gels by piezoelectric Viscoprocess...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1344, doi. 10.1111/j.1365-2621.1995.tb04588.x
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High pressure effects on emulsifying behavior of whey protein concentrate.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1341, doi. 10.1111/j.1365-2621.1995.tb04587.x
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Inactivation of Pseudomonas fluorescens by high voltage electric pulses.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1337, doi. 10.1111/j.1365-2621.1995.tb04586.x
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Texture of pecans measured by sensory and instrumental means.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1333
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Dehydrated precooked pinto bean quality as affected by cultivar and coating biopolymers.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1330, doi. 10.1111/j.1365-2621.1995.tb04584.x
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Inhibition of horse bean and germinated barley lipoxygenases by some phenolic compounds.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1325, doi. 10.1111/j.1365-2621.1995.tb04583.x
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Textural characteristics of wholewheat pasta and pasta containing non-starch polysaccharides.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1321, doi. 10.1111/j.1365-2621.1995.tb04582.x
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Heat denaturation of durum wheat semolina beta-amylase effects of chemical factors and pasta...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1313, doi. 10.1111/j.1365-2621.1995.tb04581.x
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Physicochemical properties of rice steeped in hot or warm water.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1307, doi. 10.1111/j.1365-2621.1995.tb04580.x
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Akara (fried cowpea paste) quality as affected by frying/reheating conditions.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1301, doi. 10.1111/j.1365-2621.1995.tb04579.x
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L-ascorbic acid and its 2-phosphorylated derivatives in selected foods: Vitamin C fortification...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1295, doi. 10.1111/j.1365-2621.1995.tb04578.x
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Prediction of 5-HMF formation in an industrial apple-juice evaporator.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1292, doi. 10.1111/j.1365-2621.1995.tb04577.x
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Blanch temperature/time effects on rheological properties of applesauce.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1289, doi. 10.1111/j.1365-2621.1995.tb04576.x
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Ozone storage effects on anthocyanin content and fungal growth in blackberries.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1286, doi. 10.1111/j.1365-2621.1995.tb04575.x
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Limonoids in pummelos [Citrus grandis (L.) Osbeck].
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1284, doi. 10.1111/j.1365-2621.1995.tb04574.x
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Ascorbic acid stability in ground asparagus samples and in oxalic acid extracts.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1282, doi. 10.1111/j.1365-2621.1995.tb04573.x
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Chilling-associated softening of tomato fruit is related to increased pectinmethylesterase activity.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1277, doi. 10.1111/j.1365-2621.1995.tb04572.x
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Aroma changes in fresh bell peppers (Capsicum annuum) after hot-air drying.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1269, doi. 10.1111/j.1365-2621.1995.tb04571.x
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Biochemical changes and sensory quality of shredded and MA-packaged iceberg lettuce.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1265, doi. 10.1111/j.1365-2621.1995.tb04570.x
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Chinese cabbage midribs and leaves physical changes as related to freeze-processing.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1260, doi. 10.1111/j.1365-2621.1995.tb04569.x
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Sorbitol increases shelf life of fresh mushrooms stored in conventional packages.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1254, doi. 10.1111/j.1365-2621.1995.tb04568.x
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Herring surimi during low temperature setting, physicochemical and textural properties.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1248, doi. 10.1111/j.1365-2621.1995.tb04567.x
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Northern squawfish (Ptychocheilus oregonensis) for surimi production.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1245, doi. 10.1111/j.1365-2621.1995.tb04566.x
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Functional properties and shelf life of fresh surimi from Pacific whiting.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1241, doi. 10.1111/j.1365-2621.1995.tb04565.x
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Thermal stability and gel-forming ability of shark muscle as related to ionic strength.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1237, doi. 10.1111/j.1365-2621.1995.tb04564.x
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Renaturation of alpha1 chains from shark skin collagen type 1.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1233, doi. 10.1111/j.1365-2621.1995.tb04563.x
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Activity staining of Pacific whiting (Merluccius productus) protease.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1228, doi. 10.1111/j.1365-2621.1995.tb04562.x
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Fish oil dietary effects on fatty acid composition and flavor of channel catfish.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1225, doi. 10.1111/j.1365-2621.1995.tb04561.x
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Oxytetracycline, sulfadimethoxine, and ormetroprim residues in channel catfish by HPLC.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1220, doi. 10.1111/j.1365-2621.1995.tb04560.x
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Texture of cheddar cheese as influenced by fat reduction.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1216, doi. 10.1111/j.1365-2621.1995.tb04559.x
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Texture evaluation of ultrafiltered teleme cheese.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1211, doi. 10.1111/j.1365-2621.1995.tb04558.x
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Rheological properties of cheddar cheese as influenced by fat reduction and ripening time.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1208, doi. 10.1111/j.1365-2621.1995.tb04557.x
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Solvent desorption dynamic headspace method for diacetyl and acetoin in buttermilk.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1205, doi. 10.1111/j.1365-2621.1995.tb04556.x
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Interactions between carnosine and the different redox states of myoglobin.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1201, doi. 10.1111/j.1365-2621.1995.tb04555.x
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Volatile content and sensory attributes of supercritical carbon dioxide extracts of cooked...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1197, doi. 10.1111/j.1365-2621.1995.tb04554.x
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Quaternary ammonium compounds inhibit and reduce the attachment of viable Salmonella...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1191, doi. 10.1111/j.1365-2621.1995.tb04553.x
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Formation of biogenic amines during ripening of dry sausages as affected by starter culture and...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1187, doi. 10.1111/j.1365-2621.1995.tb04552.x
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Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1183, doi. 10.1111/j.1365-2621.1995.tb04551.x
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Vacuum-packaged precooked pork from hogs fed supplemental vitamin E: Chemical, shelf-life and...
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1179, doi. 10.1111/j.1365-2621.1995.tb04550.x
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Display life and internal cooked color of ground beef from vitamin E-supplemented steers.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1175, doi. 10.1111/j.1365-2621.1995.tb04549.x
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Cholesterol oxides in foods of animal origin.
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- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 6, p. 1159, doi. 10.1111/j.1365-2621.1995.tb04548.x
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