Works matching IS 00221147 AND DT 2000 AND VI 65 AND IP 6
Results: 32
In Vitro Antioxidant Activity of Black Tea and Mediterranean Herb Infusions Toward Iron Under Simulated Gastrointestinal Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1060, doi. 10.1111/j.1365-2621.2000.tb09418.x
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- Article
Reactions of Chlorogenic Acid with Lysozyme: Physicochemical Characterization and Proteolytic Digestion of the Derivatives.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1091, doi. 10.1111/j.1365-2621.2000.tb09424.x
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Stability of Washed Frozen Mince from Channel Catfish Frames.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1083, doi. 10.1111/j.1365-2621.2000.tb09422.x
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Sensory and Compositional Relationships Between Commercial Cheddar-flavored Enzyme-modified Cheeses and Natural Cheddar.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1076, doi. 10.1111/j.1365-2621.2000.tb09421.x
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Effects of Low-dose Gamma Irradiation and Conventional Treatments on Shelf Life and Quality Characteristics of Diced Celery.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1070, doi. 10.1111/j.1365-2621.2000.tb09420.x
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Supplementation of Energy-restricted Diets with Coconut Oil Improves Nitrogen Balance Without Elevation of Blood Cholesterol Levels.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1066, doi. 10.1111/j.1365-2621.2000.tb09419.x
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- Article
Quality Evaluation of Edible Film-Coated Chicken Strips and Frying Oils.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1087, doi. 10.1111/j.1365-2621.2000.tb09423.x
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Effect of Aspartame and Fat on Sweetness Perception in Yogurt.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1056, doi. 10.1111/j.1365-2621.2000.tb09417.x
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- Article
The Binding of H<sub>2</sub>O<sub>2</sub>-Generated Fe(III) to Bifidobacterium thermophilum Depends on the Method of its Production.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1028, doi. 10.1111/j.1365-2621.2000.tb09411.x
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pH Affects the Thermal Inactivation Parameters of R-Phycoerythrin from Porphyra yezoensis.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1046, doi. 10.1111/j.1365-2621.2000.tb09415.x
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Evaluation of Mass Transfer Mechanisms During Osmotic Treatment of Plant Materials.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1016, doi. 10.1111/j.1365-2621.2000.tb09409.x
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Induction of Resistance of Salmonella typhimurium to Environmental Stresses by Exposure to Short-Chain Fatty Acids.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1037, doi. 10.1111/j.1365-2621.2000.tb09413.x
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- Article
Production of Hydrogen Peroxide by Lactobacillus delbrueckii subsp. lactis as Influenced by Media Used for Propagation of Cells.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1033, doi. 10.1111/j.1365-2621.2000.tb09412.x
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Stability of Vitamins A, E, and B Complex in Infant Milks Claimed to have Equal Final Composition in Liquid and Powdered Form.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1052, doi. 10.1111/j.1365-2621.2000.tb09416.x
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Changes in the Amino Acid Composition of Green Olive Brine due to Fermentation by Pure Culture of Bacteria.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1022, doi. 10.1111/j.1365-2621.2000.tb09410.x
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- Article
Microbial Flora Associated with Louisiana Processed Frozen and Fresh Nutria (Myocastor Coypus) Carcasses.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1041, doi. 10.1111/j.1365-2621.2000.tb09414.x
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- Article
Extrusion Cooking Process for Amaranth (Amaranthus caudatus L.).
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1009, doi. 10.1111/j.1365-2621.2000.tb09408.x
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Protein Denaturation and Structural Damage During High-Pressure-Shift Freezing of Porcine and Bovine Muscle.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 1002, doi. 10.1111/j.1365-2621.2000.tb09407.x
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Interaction of Vanillin with Soy and Dairy Proteins in Aqueous Model Systems: A Thermodynamic Study.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 997, doi. 10.1111/j.1365-2621.2000.tb09406.x
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Solar Drying of Bananas: Mathematical Model, Laboratory Simulation, and Field Data Compared.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 990, doi. 10.1111/j.1365-2621.2000.tb09405.x
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- Article
Effects of Pulsed Electric Fields on Microorganisms in Orange Juice Using Electric field Strengths of 30 and 50 kV/cm.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 984, doi. 10.1111/j.1365-2621.2000.tb09404.x
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Use of Artificial Neural Network to Predict Temperature, Moisture, and Fat in Slab-Shaped Foods with Edible Coatings During Deep-Fat Frying.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 978, doi. 10.1111/j.1365-2621.2000.tb09403.x
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High Hydrostatic Pressure Treatments for Beer Stabilization.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 974, doi. 10.1111/j.1365-2621.2000.tb09402.x
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The Use of Fractional Conversion Technique to Investigate the Effects of Testing Parameters on Texture Degradation Kinetics.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 968, doi. 10.1111/j.1365-2621.2000.tb09401.x
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Methodology to Obtain True Thermal Conductivity of Low Porosity Food Powders.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 962, doi. 10.1111/j.1365-2621.2000.tb09400.x
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- Article
Effects of Salts on the Thermal Reversibility of Starch and Hsian-tsao (Mesona procumbens Hemsl) Leaf Gum Mixed System.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 954, doi. 10.1111/j.1365-2621.2000.tb09399.x
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Thermal Degradation of Partially Purified Paralytic Shellfish Poison Toxins at Different Times, Temperatures, and pH.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 948, doi. 10.1111/j.1365-2621.2000.tb09398.x
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- Article
Lipid Addition to Improve Barrier Properties of Edible Starch-based Films and Coatings.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 941, doi. 10.1111/j.1365-2621.2000.tb09397.x
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The Emulsifying Properties of Commercial Milk Protein Products in Simple Oil-in-Water Emulsions and in a Model Food System.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 934, doi. 10.1111/j.1365-2621.2000.tb09396.x
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Analyses of Glycolipids in Clove, Red Pepper, and Nutmeg by High-Performance Liquid Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 931, doi. 10.1111/j.1365-2621.2000.tb09395.x
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Headspace Volatiles and Physical Characteristics of Vacuum-microwave, Air, and Freeze-dried Oregano (Lippia berlandieri Schauer).
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. 926, doi. 10.1111/j.1365-2621.2000.tb09394.x
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Research Seeks to Improve Nutrition and Food Safety.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 6, p. iv
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- Article