Works matching IS 00221147 AND DT 2000 AND VI 65 AND IP 3
Results: 33
Effects of Low-dose Gamma Irradiation on the Shelf Life and Quality Characteristics of Cut Romaine Lettuce Padeged under Modified Atmosphere.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 549, doi. 10.1111/j.1365-2621.2000.tb16046.x
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- Article
Quality Comparison of Hydroponic Tomatoes (Lycopersicon esculentum) Ripened On and Off Vine.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 545, doi. 10.1111/j.1365-2621.2000.tb16045.x
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Quality Changes in Fresh-cut Pear Slices as Affected by Cultivar, Ripeness Stage, Fruit Size, and Storage Regime.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 541, doi. 10.1111/j.1365-2621.2000.tb16044.x
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- Article
Efficacy of the Antimicrobial Peptide Nisin in Emulsifying Oil in Water.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 502, doi. 10.1111/j.1365-2621.2000.tb16036.x
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Factors Limiting the Efficacy of Hydrogen Peroxide Washes for Decontamination of Apples Containing Escherichia coli.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 529, doi. 10.1111/j.1365-2621.2000.tb16041.x
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Inactivation Kinetics of Foodborne Spoilage and Pathogenic Bacteria by Ozone.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 521, doi. 10.1111/j.1365-2621.2000.tb16040.x
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Modeling the Growth/No-Growth Interface of Zygosaccharomyces bailii in Mango Puree.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 516, doi. 10.1111/j.1365-2621.2000.tb16039.x
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- Article
Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry Products.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 390, doi. 10.1111/j.1365-2621.2000.tb16013.x
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- Article
Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and Broccoli.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 534, doi. 10.1111/j.1365-2621.2000.tb16043.x
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Thiamin Stability in Solids as Affected by the Glass Transition.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 498, doi. 10.1111/j.1365-2621.2000.tb16035.x
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- Article
Changes in Temperature, Texture, and Structure of Konnyaku (Konjac Glucomannan Gel) During High-pressure-freezing.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 491, doi. 10.1111/j.1365-2621.2000.tb16034.x
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- Article
Optimizing Apple Juice Extraction in Multiple Presses.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 461, doi. 10.1111/j.1365-2621.2000.tb16028.x
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Ultrasonic Spectroscopy Study of Salad Dressings.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 507, doi. 10.1111/j.1365-2621.2000.tb16037.x
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Relaxation Time Spectrum of Hydrogels by CONTIN Analysis.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 374, doi. 10.1111/j.1365-2621.2000.tb16010.x
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- Article
Flow Characterization of Peach Products During Extrusion.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 471, doi. 10.1111/j.1365-2621.2000.tb16030.x
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Preservation of Microstructure in Peach and Mango during High-pressure- shift Freezing.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 466, doi. 10.1111/j.1365-2621.2000.tb16029.x
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- Article
Effect of High Pressure Processing at Different Temperatures on Protein Functionality of Porcine Blood Plasma.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 486, doi. 10.1111/j.1365-2621.2000.tb16033.x
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- Article
Apple Wraps: A Novel Method to Improve the Quality and Extend the Shelf Life of Fresh-cut Apples.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 480, doi. 10.1111/j.1365-2621.2000.tb16032.x
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Oil Absorption During Frying of Frozen Parfried Potatoes.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 476, doi. 10.1111/j.1365-2621.2000.tb16031.x
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Involvement of Disulfide Bonds in Bovine β-Lactoglobulin B Gels Set Thermally at Various pH.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 384, doi. 10.1111/j.1365-2621.2000.tb16012.x
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- Article
Influence of Carotenoids and Pulps on the Color Modification of Blood Orange Juice.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 458, doi. 10.1111/j.1365-2621.2000.tb16027.x
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- Article
Pore Structure of Coffee Beans Affected by Roasting Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 452, doi. 10.1111/j.1365-2621.2000.tb16026.x
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- Article
Plasticizing-Antiplasticizing Effects of Water on Physical Properties of Tapioca Starch Films in the Glassy State.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 445, doi. 10.1111/j.1365-2621.2000.tb16025.x
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- Article
Mathematical Evaluation of Effective Moisture Diffusivity in Fresh Japanese Noodles (Udon) by Regular Regime Theory.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 440, doi. 10.1111/j.1365-2621.2000.tb16024.x
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- Article
Extracting Conditions for Megrim (Lepidorhombus boscii) Skin Collagen Affect Functional Properties of the Resulting Gelatin.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 434, doi. 10.1111/j.1365-2621.2000.tb16022.x
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Chemical and Functional Properties of Oxidatively Modified Beef Heart Surimi Stored at 2 °C.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 428, doi. 10.1111/j.1365-2621.2000.tb16021.x
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- Article
Response Surface Methodology for Reduction of Pinking in Cooked Turkey Breast Mince by Various Dairy Protein Combinations.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 421, doi. 10.1111/j.1365-2621.2000.tb16020.x
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Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 417, doi. 10.1111/j.1365-2621.2000.tb16019.x
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- Article
Early Postmortem Detection of Exudative Pork Meat Based on Nucleotide Content.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 413, doi. 10.1111/j.1365-2621.2000.tb16018.x
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- Article
Differences in Hollow Volumes in Cooked Rice Grains with Various Amylose Contents as Determined by NMR Micro Imaging.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 408, doi. 10.1111/j.1365-2621.2000.tb16017.x
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- Article
Enrichment of Genistein in Soy Protein Concentrate with β- glucosidase.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 403, doi. 10.1111/j.1365-2621.2000.tb16016.x
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Evaluation of Genistin and Genistein Contents in Soybean Varieties and Soy Protein Concentrate Prepared with 3 Basic Methods.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 399, doi. 10.1111/j.1365-2621.2000.tb16015.x
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- Article
Gelation Characteristics of Paddlefish (Polyodon spathula) Surimi Under Different Heating Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 3, p. 394, doi. 10.1111/j.1365-2621.2000.tb16014.x
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- Article