Works matching IS 00221147 AND DT 1998 AND VI 63 AND IP 1
Results: 46
Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 1205
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Color of nonfat fluid milk as affected by fermentation.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 178, doi. 10.1111/j.1365-2621.1998.tb15704.x
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Cohesiveness of mass evaluation by time-intensity and single value measurements.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 174, doi. 10.1111/j.1365-2621.1998.tb15703.x
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Lipid classes, fatty acids, flavor and storage stability of washed sheep meat.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 168, doi. 10.1111/j.1365-2621.1998.tb15702.x
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Lignin effect on calcium absorption in rats.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 165, doi. 10.1111/j.1365-2621.1998.tb15701.x
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Microbial population of shredded carrot in modified atmosphere packaging as related to...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 162, doi. 10.1111/j.1365-2621.1998.tb15700.x
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Physiological characterization of common fungi associated with cheese.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 157, doi. 10.1111/j.1365-2621.1998.tb15699.x
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Distribution of total aerobic and coliform bacterial counts amoung rice kernel components.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 154, doi. 10.1111/j.1365-2621.1998.tb15698.x
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Liquid smoke effects on escherichia coli 0157:H7, and its antioxidant properties in beef products.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 150, doi. 10.1111/j.1365-2621.1998.tb15697.x
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Carnosine increases irradiation resistance of aeromonas hydrophila in minced turkey meat.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 147, doi. 10.1111/j.1365-2621.1998.tb15696.x
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Vanillin and pH synergistic effects on mold growth.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 143, doi. 10.1111/j.1365-2621.1998.tb15695.x
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Mechanical characterization of individual instant coffee agglomerates.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 140, doi. 10.1111/j.1365-2621.1998.tb15694.x
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Determination of water separation from cooked starch and flour pastes after refrigeration...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 134, doi. 10.1111/j.1365-2621.1998.tb15693.x
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Tortillas from extruded masa as related to corn genotype and milling process.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 130, doi. 10.1111/j.1365-2621.1998.tb15692.x
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Kinetic parameters for thermal degradation of green asparagus texture by unsteady-state method.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 126, doi. 10.1111/j.1365-2621.1998.tb15691.x
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High-pressure-freezing effects on textural quality of Chinese cabbage.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 122, doi. 10.1111/j.1365-2621.1998.tb15690.x
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Ripe olives storage liquids reuse during the oxidation process.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 117, doi. 10.1111/j.1365-2621.1998.tb15689.x
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Functional and nutritional properties of extruded whole pinto bean meal (Phaseolus Vulgaris L.).
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 113, doi. 10.1111/j.1365-2621.1998.tb15688.x
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Rheology of stirred yogurt as affected by added milk fat, protein and hydrocolloids.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 108, doi. 10.1111/j.1365-2621.1998.tb15687.x
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Recrystallization in ice cream as affected by stabilizers.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 104, doi. 10.1111/j.1365-2621.1998.tb15686.x
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Properties of single-and double-encapsulated butteroil powders.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 100, doi. 10.1111/j.1365-2621.1998.tb15685.x
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Sampling technique for cheese analysis by FTIR spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 96, doi. 10.1111/j.1365-2621.1998.tb15684.x
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Textural properties of pressure-induced gels of food proteins obtained under different...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 92, doi. 10.1111/j.1365-2621.1998.tb15683.x
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Apparent specific heat of chicken breast patties and their constituent proteins by differential...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 88, doi. 10.1111/j.1365-2621.1998.tb15682.x
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Texture and storage stability of processed beefsticks as affected by glycerol and moisture levels.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 84, doi. 10.1111/j.1365-2621.1998.tb15681.x
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Optimization of far infrared heat dehydration of shrimp using RSM.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 80, doi. 10.1111/j.1365-2621.1998.tb15680.x
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Dynamic crystallization of dark chocolate as affected by temperature and lipid additives.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 73, doi. 10.1111/j.1365-2621.1998.tb15679.x
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Repeated regeneration of degraded red beet juice pigments in the presence of antioxidants.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 69, doi. 10.1111/j.1365-2621.1998.tb15678.x
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Gibberellic acid and CO... additive effect in retarding postharvest senescence of parsley.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 66, doi. 10.1111/j.1365-2621.1998.tb15677.x
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Naringinase immobilization in packaging films for reducing naringin concentration in grapefruit...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 61, doi. 10.1111/j.1365-2621.1998.tb15676.x
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Limonoids and flavonoids in juices of oroblanco and melogold grapefruit hybrids.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 57, doi. 10.1111/j.1365-2621.1998.tb15675.x
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Rigor contractions in `rested' and `partially exercised' chinook salmon white muscle as affected...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 53, doi. 10.1111/j.1365-2621.1998.tb15674.x
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Rigor tension development in excised `rested,' `partially exercised' and `exhausted' chinook...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 48, doi. 10.1111/j.1365-2621.1998.tb15673.x
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Tropomyosin, the major oyster Crassostrea gigas allergen and its IgE-bindng epitopes.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 44, doi. 10.1111/j.1365-2621.1998.tb15672.x
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Packaging and irradiation effects on lipid oxidation and volatiles in pork patties.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 15, doi. 10.1111/j.1365-2621.1998.tb15665.x
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Emulsion stability as affected by competitive adsorption between an oil-soluble emulsifier...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 39, doi. 10.1111/j.1365-2621.1998.tb15671.x
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Riboflavin photosensitized singlet oxygen oxidation of vitamin D.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 31, doi. 10.1111/j.1365-2621.1998.tb15669.x
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Physiochemical properties of salted pickled yolks from duck and chicken eggs.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 27, doi. 10.1111/j.1365-2621.1998.tb15668.x
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Supercritical fluid extraction compared with solvent method for incurred sulfamethazine in...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 25, doi. 10.1111/j.1365-2621.1998.tb15667.x
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Vicoelasticity of frozen/thawed egg yolk as affected by salts, sucrose and glycerol.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 20, doi. 10.1111/j.1365-2621.1998.tb15666.x
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Lactoperoxidase effects on rheological properties of yogurt.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 35, doi. 10.1111/j.1365-2621.1998.tb15670.x
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Modeling the growth inhibition kinetics of Baker's yeast by potassium sorbate using statistical...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 12, doi. 10.1111/j.1365-2621.1998.tb15664.x
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Recrystallization in model ice cream solutions as affected by stabilizer concentration.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 9, doi. 10.1111/j.1365-2621.1998.tb15663.x
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Modeling combined effects of temperature and pH on heat resistance of spores by a linear-Bigelow...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 6, doi. 10.1111/j.1365-2621.1998.tb15662.x
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Training and sensory judgment effects on mastication as studied by electromyography.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 1, doi. 10.1111/j.1365-2621.1998.tb15661.x
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- Article
Antioxidative/antimicrobial effects and TBARS in aerobically refrigerated beef as related to...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 1, p. 1205
- By:
- Publication type:
- Article