Works matching IS 00221147 AND DT 1998 AND VI 63 AND IP 2
Results: 33
Maturity effects on sensory and storage quality of roasted virginia-type peanuts.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 366, doi. 10.1111/j.1365-2621.1998.tb15744.x
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Energy value of a fat high in stearic acid.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 363, doi. 10.1111/j.1365-2621.1998.tb15743.x
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Challenge studies with selected pathogenic bacteria on freshly peeled Hamlin orange.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 359, doi. 10.1111/j.1365-2621.1998.tb15742.x
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Factors influencing the microbial quality of cold-smoked salmon strips.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 356, doi. 10.1111/j.1365-2621.1998.tb15741.x
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Nitric oxide complex of iron(II) myoglobin converted from metmyoglobin by Staphylococcus xylosus.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 352, doi. 10.1111/j.1365-2621.1998.tb15740.x
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Sourdough lactic acid bacteria effects on bread firmness and staling.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 347, doi. 10.1111/j.1365-2621.1998.tb15739.x
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Browning inhibition in fresh-cut pears.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 342, doi. 10.1111/j.1365-2621.1998.tb15738.x
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Milling and processing parameters for corn tortillas from extruded instant dry masa flour.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 338, doi. 10.1111/j.1365-2621.1998.tb15737.x
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Functional properties of acetylated chickpea proteins.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 331, doi. 10.1111/j.1365-2621.1998.tb15736.x
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Quality changes in stored raw grated beetroots as affected by temperature and packaging film.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 327
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Particle size of unsweetened azuki paste as related to cultivar and cooking time.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 322, doi. 10.1111/j.1365-2621.1998.tb15734.x
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Method for studying surface topography and roughness of onion and garlic skins for coating purposes.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 317, doi. 10.1111/j.1365-2621.1998.tb15733.x
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Kinetics of thermomechanical destruction of thiamin during extrusion cooking.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 312, doi. 10.1111/j.1365-2621.1998.tb15732.x
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High hydrostatic pressure effects on rapid thawing of frozen beef.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 272, doi. 10.1111/j.1365-2621.1998.tb15724.x
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High pressure-cooking of chicken meat batters with starch, egg white, and iota carrageenan.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 267, doi. 10.1111/j.1365-2621.1998.tb15723.x
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Temperature histories at critical points and recommended cooking time for whole turkeys baked in...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 262, doi. 10.1111/j.1365-2621.1998.tb15722.x
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Modeling heat transfer during oven roasting of unstuffed turkeys.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 257, doi. 10.1111/j.1365-2621.1998.tb15721.x
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Multiple forms of pectinmethylesterase from citrus peel and their effects on juice cloud stability.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 253, doi. 10.1111/j.1365-2621.1998.tb15720.x
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Properties of films produced by cross-linking whey protiens and 11S globulin using transglutaminase.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 248, doi. 10.1111/j.1365-2621.1998.tb15719.x
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Permeability of d-limonene in whey protein films.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 244, doi. 10.1111/j.1365-2621.1998.tb15718.x
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Hydrophilic and rheological properties of brewer's yeast protein concentrates.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 238, doi. 10.1111/j.1365-2621.1998.tb15717.x
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Roasted chicory aroma evaluation by gas chromatography/mass spectrometry/olfactometry.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 234, doi. 10.1111/j.1365-2621.1998.tb15716.x
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Flow properties of chickpea proteins.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 229, doi. 10.1111/j.1365-2621.1998.tb15715.x
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Ultraviolet radiation affects physical and molecular properties of soy protein films.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 225, doi. 10.1111/j.1365-2621.1998.tb15714.x
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Anthocyanin pigment composition of red radish cultivars as potential food colorants.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 219, doi. 10.1111/j.1365-2621.1998.tb15713.x
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Solubility of salmon myosin as affected by conformational changes at various ionic strengths and pH.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 215, doi. 10.1111/j.1365-2621.1998.tb15712.x
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Histamine formation in albacore muscle analyzed by AOAC and enzymatic methods.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 210, doi. 10.1111/j.1365-2621.1998.tb15711.x
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Identification of flatfish species using polymerase chain reaction (PCR) amplification and...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 206, doi. 10.1111/j.1365-2621.1998.tb15710.x
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Monoclonal antibodies to porcine thermal-stable muscle protein for detection of pork in raw and...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 201, doi. 10.1111/j.1365-2621.1998.tb15709.x
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Lipid peroxidation in chicken meat during chilled storage as affected by antioxidants combined...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 198, doi. 10.1111/j.1365-2621.1998.tb15708.x
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Crystallization kinetics of lactose and sucrose based on Isothermal Differential Scanning...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 192, doi. 10.1111/j.1365-2621.1998.tb15707.x
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Distribution of liquid-solid heat transfer coefficient among suspended particles in vertical...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 189, doi. 10.1111/j.1365-2621.1998.tb15706.x
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Fat particle structure and stability of food emulsions.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 2, p. 183, doi. 10.1111/j.1365-2621.1998.tb15705.x
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