Works matching IS 00221147 AND DT 1998 AND VI 63 AND IP 5
Results: 42
Light-Oxidized Flavor Development and Vitamin A Degradation in Chocolate Milk.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 930, doi. 10.1111/j.1365-2621.1998.tb17929.x
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Sensory and Instrumental Properties of Smoked Sausage Made with Mechanically Separated Poultry...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 923, doi. 10.1111/j.1365-2621.1998.tb17928.x
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...-Tocopherol Content and Oxidative Stability of Egg Yolk as Related to Dietary ...-Tocopherol.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 919, doi. 10.1111/j.1365-2621.1998.tb17927.x
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Bacilli Spoilage in Part-baked and Rebaked Brown Soda Bread.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 915, doi. 10.1111/j.1365-2621.1998.tb17926.x
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Control of Listeria monocytogenes in Vacuum-Packaged Pre-Peeled Potatoes.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 911, doi. 10.1111/j.1365-2621.1998.tb17925.x
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Patato Peel Extract a Nonmutagenic Antioxidant with Pontential Antimicrobial Activity.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 907, doi. 10.1111/j.1365-2621.1998.tb17924.x
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Survival of Escherichia coli O157:H7 in Apple Cider as Affected by Dimethyl Dicarbonate, Sodium...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 904, doi. 10.1111/j.1365-2621.1998.tb17923.x
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Physical Properties of Low-fat Sour Cream Containing Exopolysaccharide-Producing Lactic Acid.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 901, doi. 10.1111/j.1365-2621.1998.tb17922.x
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Characterization of Yeast Cultures for a Flavoring Agent in a Yogurt-Type Product.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 897
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Aminopeptidases from Lactobacillus sake affected by Amines in Dry Sausages.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 894
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Decontamination of Inoculated Beef with Sequential Spraying Treatments.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 890, doi. 10.1111/j.1365-2621.1998.tb17921.x
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Model for Combine Effects of Temperature, pH and Water Activity on Thermal Inactivation of...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 887, doi. 10.1111/j.1365-2621.1998.tb17920.x
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Heat Distribution in Industrial-scale Water Cascading (Rotary) Retort.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 882, doi. 10.1111/j.1365-2621.1998.tb17919.x
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High Hydrostatic Pressure Effects on Vegetable Structure.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 878
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High Pressure Inactivation of Polyphenoloxidases.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 873, doi. 10.1111/j.1365-2621.1998.tb17917.x
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Texture of Glassy Corn Cakes as a Function of Moisture Content.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 869, doi. 10.1111/j.1365-2621.1998.tb17916.x
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Nutrient-based Corn and Soy Products by Twin-screw Extrusion.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 864, doi. 10.1111/j.1365-2621.1998.tb17915.x
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Corn Grits Particle Size and Distribution Effects on the Characteristics of Expanded Extrudates.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 857, doi. 10.1111/j.1365-2621.1998.tb17914.x
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Quality and Shelf-life of Fresh Cut Carrot Slices as Affected by Slicing Method.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 851, doi. 10.1111/j.1365-2621.1998.tb17913.x
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Microfiltration and Ultrafiltration Ceramic Membranes for Apple Juice Clarification.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 845, doi. 10.1111/j.1365-2621.1998.tb17912.x
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Extrusion of Apple Pomace Facilitates Pectin Extraction.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 841, doi. 10.1111/j.1365-2621.1998.tb17911.x
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Equilibrium in Cellular Food Osmotic Solution Systems as Related to Structure.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 836
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Effects of Long-Grain Rough Rice Storage History on End-Use Quality.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 832, doi. 10.1111/j.1365-2621.1998.tb17910.x
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Factors Affecting Pink Discoloration in Annatto-colored Pasteurized Process Cheese.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 828, doi. 10.1111/j.1365-2621.1998.tb17909.x
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Whey Protein Edible Film Structures Determined by Automic Force Microscope.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 824, doi. 10.1111/j.1365-2621.1998.tb17908.x
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Porosity of Whey Protein-Based Microcapsules Containing Anhydrous Milkfat Measured by Gas...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 819, doi. 10.1111/j.1365-2621.1998.tb17907.x
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Physical Properties of Extruded Products as Affected by Cheese Whey.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 814, doi. 10.1111/j.1365-2621.1998.tb17906.x
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Low-fat Bologna in a Model system With Varying Types and Levels of Konjac Blends.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 808, doi. 10.1111/j.1365-2621.1998.tb17905.x
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Functional, Textural and Microstructural Properties of Low-fat Bologna (Model System) with a...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 801, doi. 10.1111/j.1365-2621.1998.tb17904.x
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Cooked Color in High pH Beef Patties as Related to Fat Content and Cooking from the Frozen or...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 797, doi. 10.1111/j.1365-2621.1998.tb17903.x
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Frozen Hake Fillets Quality as Related to Texture and Viscosity By Mechanical Methods.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 793, doi. 10.1111/j.1365-2621.1998.tb17902.x
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Hydration of Whey Powders as Determined by Different Methods.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 789, doi. 10.1111/j.1365-2621.1998.tb17901.x
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Maillard Reaction in Glassy Low-Moisture Solids as Affected by Buffer Type and Concentration.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 785, doi. 10.1111/j.1365-2621.1998.tb17900.x
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Protein and Amino Acid Profiles in Natural and Artificial Shark Fins using Capillary Electrophoresis.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 782, doi. 10.1111/j.1365-2621.1998.tb17899.x
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Purified NADPH-Sulfite Reductase from Saccharomyces cerevisiae Effects on Quality of Ozonated...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 777, doi. 10.1111/j.1365-2621.1998.tb17898.x
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Extractive Components of the Adductor Muscle of Japanese Baking Scallop and Changes during...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 772, doi. 10.1111/j.1365-2621.1998.tb17897.x
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Rapid CO2 Evolution Method for Determining Shelf Life of Refrigerated Catfish.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 768, doi. 10.1111/j.1365-2621.1998.tb17896.x
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Discoloration of Fresh Port as Related to Muscle and Display Conditions.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 763, doi. 10.1111/j.1365-2621.1998.tb17895.x
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Meat Color and Biochemical Characteristics of Unacceptable Dark-colored Broiler Chicken Carcasses.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 759, doi. 10.1111/j.1365-2621.1998.tb17894.x
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Effective Partition Constant of Solute Between Ice and Liquid Phases in Progressive Freeze-...
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 756, doi. 10.1111/j.1365-2621.1998.tb17893.x
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Computer Simulation on Onboard Chilling and Freezing of Albacore Tuna.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 751, doi. 10.1111/j.1365-2621.1998.tb17892.x
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Kinetic Models for Thermal Inactivation of Multiple Pectinesterases in Citrus Juices.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 747, doi. 10.1111/j.1365-2621.1998.tb17891.x
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- Article