Works matching IS 00221147 AND DT 1996 AND VI 61 AND IP 2
Results: 48
Improvement of coffee aroma by removal of pungent volatiles using A-type zeolite.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 473
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`Flavor-fade' and off-flavors in ground roasted peanuts as related to selected pyrazines and ...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 469, doi. 10.1111/j.1365-2621.1996.tb14219.x
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Peanut and walnut rancidity: Effects of oxygen concentration and relative humidity.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 465, doi. 10.1111/j.1365-2621.1996.tb14218.x
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Connective tissue/acidic phosphate preblend effects on reduced fat frankfurters.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 459, doi. 10.1111/j.1365-2621.1996.tb14217.x
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Descriptive profiles of selected high intensity sweeteners (HIS), HIS blends, and sucrose.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 456, doi. 10.1111/j.1365-2621.1996.tb14216.x
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Energy value of resistant starch.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 453, doi. 10.1111/j.1365-2621.1996.tb14215.x
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Potential inoculum sources for decay of fresh-cut celery.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 449, doi. 10.1111/j.1365-2621.1996.tb14214.x
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Causes of decay of fresh-cut celery.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 444, doi. 10.1111/j.1365-2621.1996.tb14213.x
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Attachment of salmonella on modified poultry skin surface.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 442, doi. 10.1111/j.1365-2621.1996.tb14212.x
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Attachment of salmonella typhimurium to poultry skin as related to cell viability.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 439, doi. 10.1111/j.1365-2621.1996.tb14211.x
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Extraction of proteins from Pacific whiting mince at various washing conditions.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 432, doi. 10.1111/j.1365-2621.1996.tb14210.x
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Surimi from fillet of channel fish.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 428, doi. 10.1111/j.1365-2621.1996.tb14209.x
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Process and characteristics for a Surimi-like material made from beef or pork.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 422, doi. 10.1111/j.1365-2621.1996.tb14208.x
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Quality of broiled beef patties supplemented with wheat germ protein flour.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 418, doi. 10.1111/j.1365-2621.1996.tb14207.x
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Corn zein packaging materials for cooked turkey.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 415, doi. 10.1111/j.1365-2621.1996.tb14206.x
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Variations in internal color of cooked beef patties.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 410, doi. 10.1111/j.1365-2621.1996.tb14205.x
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Empirical model for water uptake and hydration rate of food powders by sorption and Baumann methods.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 407, doi. 10.1111/j.1365-2621.1996.tb14204.x
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Fatty Acid distribution and its effect on oxygen permeability in laminated edible films.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 401, doi. 10.1111/j.1365-2621.1996.tb14203.x
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Storage of spinach under low oxygen atmosphere above the extinction point.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 398, doi. 10.1111/j.1365-2621.1996.tb14202.x
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Modified atmosphere and modified humidity packaging of fresh mushrooms.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 391
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Pulsed ultra high pressure treatments for pasteurization of pineapple juice.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 388
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Nondestructive measurement of peel gloss and roughness to determine tomato fruit ripening and...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 383, doi. 10.1111/j.1365-2621.1996.tb14199.x
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Total and thermostable pectinesterases in citrus juices.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 379, doi. 10.1111/j.1365-2621.1996.tb14198.x
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Physical properties of 20% milk fat reformulated creams manufactured from cholesterol-reduced...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 375, doi. 10.1111/j.1365-2621.1996.tb14197.x
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Glass transition explanation for the effect of polyhydroxy compounds on protein denaturation in...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 372, doi. 10.1111/j.1365-2621.1996.tb14196.x
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Whey protein concentrate as a proteinase inhibitor in whiting surimi.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 367, doi. 10.1111/j.1365-2621.1996.tb14195.x
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Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicus) under...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 362, doi. 10.1111/j.1365-2621.1996.tb14194.x
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...Macrogloubin inhibition of endogenous proteases in fish muscle.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 357, doi. 10.1111/j.1365-2621.1996.tb14193.x
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Control of endogenous enzyme activity in fish muscle by inhibitors and hydrostatic pressure using...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 350, doi. 10.1111/j.1365-2621.1996.tb14192.x
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Methods of antibiotic appliactions as related to microbial quality of lamd by PCA and bioluminescenc
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 348, doi. 10.1111/j.1365-2621.1996.tb14191.x
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Autoflurescence spectra as related to tensile properties for perimysium from bovine masseter.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 342, doi. 10.1111/j.1365-2621.1996.tb14190.x
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Calcium alginate films: Thermal properties and permeability to sorbate and ascorbate.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 337, doi. 10.1111/j.1365-2621.1996.tb14189.x
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Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 331, doi. 10.1111/j.1365-2621.1996.tb14188.x
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Chemical composition and color of strained carrots as affected by processing.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 327, doi. 10.1111/j.1365-2621.1996.tb14187.x
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Characterization of red radish anthocyanins.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 322, doi. 10.1111/j.1365-2621.1996.tb14186.x
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Low O2 atmospheres affect storage quality of zucchini squash slices treated with calcium.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 317, doi. 10.1111/j.1365-2621.1996.tb14185.x
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Inhibition of browning of harvested head lettuce.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 314
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Pectolytic enzyme activity during intermittent warming storage of peaches.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 311
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Pressure induced inactivation of selected food enzymes.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 308, doi. 10.1111/j.1365-2621.1996.tb14182.x
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Acid Urease: Reduction of ethyl carbamate formation in sherry under simulated baking conditions.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 304, doi. 10.1111/j.1365-2621.1996.tb14181.x
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Antistaling additives, flour type and sourdough process effects on functionality of wheat doughs.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 299, doi. 10.1111/j.1365-2621.1996.tb14180.x
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Monitoring proteolysis during ripening of full-fat and low-fat cheddar cheeses by reverse-phase HPLC
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 295, doi. 10.1111/j.1365-2621.1996.tb14179.x
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Mobile phases in reverse-phase HPLC for the determination of bitter peptides in cheese.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 291, doi. 10.1111/j.1365-2621.1996.tb14178.x
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Charaterization and food application of an amperometric needle-types L-lactate sensor.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 286, doi. 10.1111/j.1365-2621.1996.tb14177.x
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Specific disulfide bond in...-lactalbumin influences heat-induced gelation of...-lactalbumin...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 281, doi. 10.1111/j.1365-2621.1996.tb14176.x
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Foaming and emulsifying properties of whey protein concentrates as affected by lipid composition.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 275, doi. 10.1111/j.1365-2621.1996.tb14175.x
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Functional properties of hydrolysates from proteolysis of heat-denatured whey protein isolate.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 270, doi. 10.1111/j.1365-2621.1996.tb14174.x
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Heat inactivation kinetics of trypsin inhibitors during high temperature-short time processing of...
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 2, p. 265, doi. 10.1111/j.1365-2621.1996.tb14173.x
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