Works matching IS 00221147 AND DT 1998 AND VI 63 AND IP 4
Results: 42
Textural properties and sensory quality of processed sweetpotatoes as affected by low temperature...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 739, doi. 10.1111/j.1365-2621.1998.tb15826.x
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Sensory attributes and volatile components of stored strawberry juice.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 734, doi. 10.1111/j.1365-2621.1998.tb15825.x
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Quality of fresh-martket melting- and nonmelting-flesh peach genotypes as affected by postharvest...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 730, doi. 10.1111/j.1365-2621.1998.tb15824.x
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Sweetner effects on flaked millet breakfast cereals.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 726, doi. 10.1111/j.1365-2621.1998.tb15823.x
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Acceptance by American and Asian consumers of extruded fish and peanut snack products.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 721, doi. 10.1111/j.1365-2621.1998.tb15822.x
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Sulfurous off-flavor formation and lipid oxidation in heat-sterilized meat in trays.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 716, doi. 10.1111/j.1365-2621.1998.tb15821.x
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Raw and processed oat ingredients lower plasma cholesterol in the hamster.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 713, doi. 10.1111/j.1365-2621.1998.tb15820.x
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Antimicrobial effects of pressured carbon dioxide in a continuous flow system.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 709, doi. 10.1111/j.1365-2621.1998.tb15819.x
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Survival of lactic acid bacteria in commercial forzen yogurt.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 706, doi. 10.1111/j.1365-2621.1998.tb15818.x
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Alginate encapsulated bifidobacteria survival in mayonnaise.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 702, doi. 10.1111/j.1365-2621.1998.tb15817.x
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Chemical spray conditions for reducing bacteria on chicken skins.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 699, doi. 10.1111/j.1365-2621.1998.tb15816.x
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Extrusion cooking reduces recoverability of fumonisin B1 from extruded corn grits.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 696, doi. 10.1111/j.1365-2621.1998.tb15815.x
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Texture and microstructure of steam cooked, vacuum packed potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 692, doi. 10.1111/j.1365-2621.1998.tb15814.x
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Changes in apple juice flavor compounds during processing.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 688, doi. 10.1111/j.1365-2621.1998.tb15813.x
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Effects of high pressure and heat treatment on pectic substances and related characteristics in...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 684, doi. 10.1111/j.1365-2621.1998.tb15812.x
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Microwave finish drying of diced apples in a spouted bed.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 679, doi. 10.1111/j.1365-2621.1998.tb15811.x
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Ultrasonic imaging of micro-leaks and seal contamination flexible food packages by the pulse-echo...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 673, doi. 10.1111/j.1365-2621.1998.tb15810.x
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Dielectric properties and thermal conductivity of marinated shrimp and channel catfish.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 668, doi. 10.1111/j.1365-2621.1998.tb15809.x
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Process for low-fat cheese from ultrafiltered milk.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 665, doi. 10.1111/j.1365-2621.1998.tb15808.x
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Rheological properties and microstructure of acid milk gels as affected by fat content and heat...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 660, doi. 10.1111/j.1365-2621.1998.tb15807.x
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High-pressure-cooked low-fat pork and chicken batters as affected by salt levels and cooking...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 656, doi. 10.1111/j.1365-2621.1998.tb15806.x
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Color and quality of mackrel surimi as affected by alkaline washing and ozonation.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 652, doi. 10.1111/j.1365-2621.1998.tb15805.x
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Viscosity and stability of structural proteins of irradiated Indian mackerel.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 648, doi. 10.1111/j.1365-2621.1998.tb15804.x
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Storage temperature effect on histamine formation in big eye tuna and skipjack.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 644, doi. 10.1111/j.1365-2621.1998.tb15803.x
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Hake muscle altered by frozen storage as affected by added ingredients.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 638, doi. 10.1111/j.1365-2621.1998.tb15802.x
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Postmortem changes of cultivated Atlantic salmon and their effects on salt uptake.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 634, doi. 10.1111/j.1365-2621.1998.tb15801.x
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Nutrient in salmon and red grouper fillets as affected by chlorine dioxide (CIO2) treatment.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 629, doi. 10.1111/j.1365-2621.1998.tb15800.x
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Glycine loss and Maillard browning as related to the glass transition in a model food system.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 625, doi. 10.1111/j.1365-2621.1998.tb15799.x
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Antimicrobial properties of sinigrin and its hydrolysis products.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 621, doi. 10.1111/j.1365-2621.1998.tb15798.x
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Solute infusion effects on texture of minimally processed kiwifruit.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 616, doi. 10.1111/j.1365-2621.1998.tb15797.x
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Postharvest gibberellin and heat treatment effects on polyamines, abscisic acid and firmness in...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 611, doi. 10.1111/j.1365-2621.1998.tb15796.x
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Structural and compositional profiles in osmotically dehydrated apple.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 606, doi. 10.1111/j.1365-2621.1998.tb15795.x
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Selective solubilization of ...-lactalbumin and ..-lactoglobin into reversed miscelles from their...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 601, doi. 10.1111/j.1365-2621.1998.tb15794.x
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Retinyl palmitate isomers in skim milk during light storage as affected by ascorbic acid.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 597, doi. 10.1111/j.1365-2621.1998.tb15793.x
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Tocopherols, retinol and carotenes in chicken egg and tissues as influenced by dietary palm oil.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 592, doi. 10.1111/j.1365-2621.1998.tb15792.x
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Chemical and physical characteristics of chicken livers following adrenocorticotropic hormone-...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 589, doi. 10.1111/j.1365-2621.1998.tb15791.x
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Disulfide bonds influence the heat-induced gel properties of chicken breast muscle myosin.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 584, doi. 10.1111/j.1365-2621.1998.tb15790.x
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Heat-induced gelation properties of salt-soluble muscle proteins as affected by non-meat proteins.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 580, doi. 10.1111/j.1365-2621.1998.tb15789.x
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Thermoirreversible characteristics of curdlan gels in a model reduced fat pork sausage.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 575, doi. 10.1111/j.1365-2621.1998.tb15788.x
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Textural and physicochemical properties of low-fat, precooked ground beef patties containing...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 571, doi. 10.1111/j.1365-2621.1998.tb15787.x
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Identification of fastest velocity particle in tube flow: Single vs multi-particle approach.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 565, doi. 10.1111/j.1365-2621.1998.tb15786.x
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Estimating water activity in systems containing multiple solutes based on solute properties.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 559, doi. 10.1111/j.1365-2621.1998.tb15785.x
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