Works matching IS 00221147 AND DT 1996 AND VI 61 AND IP 1
Results: 62
Aroma characteristics of corn germ protein flours.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 258, doi. 10.1111/j.1365-2621.1996.tb14773.x
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Sensory characterization of sweet corn lines...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 253, doi. 10.1111/j.1365-2621.1996.tb14772.x
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Starch noodle quality as related to potato genotypes.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 248, doi. 10.1111/j.1365-2621.1996.tb14771.x
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Xanthan, hydroxypropyl methyl cellulose and high...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 245, doi. 10.1111/j.1365-2621.1996.tb14770.x
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Quality changes during refrigerated storage of...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 241, doi. 10.1111/j.1365-2621.1996.tb14769.x
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Qualitative and quantitative textural assessment...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 235, doi. 10.1111/j.1365-2621.1996.tb14768.x
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Purification and characterization of...-amylase bacillus...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 230, doi. 10.1111/j.1365-2621.1996.tb14767.x
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Isolation and characterization of bacteria...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 226, doi. 10.1111/j.1365-2621.1996.tb14766.x
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Continuous fermentation of Worcestershire sauce...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 223, doi. 10.1111/j.1365-2621.1996.tb14765.x
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Accelerated fermentation process for the...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 220, doi. 10.1111/j.1365-2621.1996.tb14764.x
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Control of Bacillus cereus spores and spoilage...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 217, doi. 10.1111/j.1365-2621.1996.tb14763.x
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Total process lethality as related to residual...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 213, doi. 10.1111/j.1365-2621.1996.tb14762.x
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Cooking temperature of turkey ham affects lactate...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 209, doi. 10.1111/j.1365-2621.1996.tb14761.x
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Moisture sorption isotherms of canola meals, and...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 204, doi. 10.1111/j.1365-2621.1996.tb14760.x
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UHT-sterilized peanut beverages: Kinetics of...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 198, doi. 10.1111/j.1365-2621.1996.tb14759.x
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Calcium fortification of rice: Distribution and retention.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 195, doi. 10.1111/j.1365-2621.1996.tb14758.x
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Acid removal from sunflower pectin gel through ethanol...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 192, doi. 10.1111/j.1365-2621.1996.tb14757.x
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Cake baking in conventional, impingement and hybrid...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 188, doi. 10.1111/j.1365-2621.1996.tb14756.x
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Partitioning of printing ink solvents between cookie...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 185, doi. 10.1111/j.1365-2621.1996.tb14755.x
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Lactose solubility and crystal growth as affected by...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 180, doi. 10.1111/j.1365-2621.1996.tb14754.x
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Edible coating effects on postharvest quality of green...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 176, doi. 10.1111/j.1365-2621.1996.tb14753.x
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Model system for aseptic processing of particulate...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 171, doi. 10.1111/j.1365-2621.1996.tb14752.x
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Kinetics of thermal softening of six legumes during...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 167, doi. 10.1111/j.1365-2621.1996.tb14751.x
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Optimization of blanching for crispness of banana chips...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 165, doi. 10.1111/j.1365-2621.1996.tb14750.x
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Minimal processing and modified atmosphere packaging...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 161, doi. 10.1111/j.1365-2621.1996.tb14749.x
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Moving boundary model for simulating moisture movement...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 157, doi. 10.1111/j.1365-2621.1996.tb14748.x
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Freezing rate and frozen storage effects on color and...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 154, doi. 10.1111/j.1365-2621.1996.tb14747.x
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Linear heating rate affects gelation of Alaska pollock...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 149
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Beef marbling and color score determination by image...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 145, doi. 10.1111/j.1365-2621.1996.tb14745.x
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Reduction of drying time for pepperoni by vacuum-drying.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 142, doi. 10.1111/j.1365-2621.1996.tb14744.x
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Optimization and scale-up of enzymatic synthesis of...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 137, doi. 10.1111/j.1365-2621.1996.tb14743.x
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Accelerated postmortem aging of beef utilizing...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 133, doi. 10.1111/j.1365-2621.1996.tb14742.x
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Immersion chilling and freezing: Phase change and mass...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 127, doi. 10.1111/j.1365-2621.1996.tb14741.x
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Adsorption-isotherm and effect of gum blends on...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 121, doi. 10.1111/j.1365-2621.1996.tb14740.x
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Determination of sorbic acid diffusivity in edible...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 116, doi. 10.1111/j.1365-2621.1996.tb14739.x
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Enzymatic and autoxidation of defatted peanuts.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 112, doi. 10.1111/j.1365-2621.1996.tb14738.x
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Separation of anthocyanin pigments in wine by low...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 109, doi. 10.1111/j.1365-2621.1996.tb14737.x
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Analysis of aldehyde-bisulfites in beer by HPLC-...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 105, doi. 10.1111/j.1365-2621.1996.tb14736.x
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Occurrence and flavor properties of sinigrin hydrolysis...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 101, doi. 10.1111/j.1365-2621.1996.tb14735.x
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Optimization of sucrose polyester synthesis using...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 97, doi. 10.1111/j.1365-2621.1996.tb14734.x
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Haze development in aerobically or anaerobically...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 92, doi. 10.1111/j.1365-2621.1996.tb14733.x
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Permeability properties of fruit puree edible films.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 88, doi. 10.1111/j.1365-2621.1996.tb14732.x
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Tomato product quality from transgenic fruits with...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 85, doi. 10.1111/j.1365-2621.1996.tb14731.x
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Microbial transglutaminase estimation in enzyme-treated...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 81, doi. 10.1111/j.1365-2621.1996.tb14730.x
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Anionic trypsins from crayfish hepatopancreas: Effects...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 78, doi. 10.1111/j.1365-2621.1996.tb14729.x
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Atlantic salmon average fat content estimated by Near...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 74, doi. 10.1111/j.1365-2621.1996.tb14728.x
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Relation of ...-Lactoglobulin-sodium polypectate...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 69, doi. 10.1111/j.1365-2621.1996.tb14727.x
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Viscoelastic behavior of Whey Protein Isolates at the...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 65, doi. 10.1111/j.1365-2621.1996.tb14726.x
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Micellar transition state in casein between pH 5.5...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 59, doi. 10.1111/j.1365-2621.1996.tb14725.x
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Emulsifying properties of lipid-reduced, and...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 1, p. 54, doi. 10.1111/j.1365-2621.1996.tb14724.x
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