Works matching IS 00221147 AND DT 2000 AND VI 65 AND IP 8
Results: 26
Textural Changes in Mushrooms (Agaricus bisporus) Associated with Tissue Ultrastructure and Composition.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1404, doi. 10.1111/j.1365-2621.2000.tb10621.x
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Quality Improvement of Mackerel Surimi with NADPH-Sulfite Reductase from Escherichia coli.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1400, doi. 10.1111/j.1365-2621.2000.tb10620.x
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Phytosterol Enrichment of Rice Bran Oil by a Supercritical Carbon Dioxide Fractionation Technique.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1395, doi. 10.1111/j.1365-2621.2000.tb10619.x
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Identification of Rodent Filth Exhibits.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1391, doi. 10.1111/j.1365-2621.2000.tb10618.x
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Apple Cultivar and Maturity Affect Haze-Active Protein and Haze-Active Polyphenol Concentrations in Juice.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1386, doi. 10.1111/j.1365-2621.2000.tb10617.x
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Oxidative Stability and Sensory Attributes of Prerigor Cooked Beef Steak.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1382, doi. 10.1111/j.1365-2621.2000.tb10616.x
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Antimicrobial Efficacy of a Peroxyacetic/Octanoic Acid Mixture in Fresh-Cut-Vegetable Process Waters.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1376, doi. 10.1111/j.1365-2621.2000.tb10615.x
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Inoculum Size of Clostridium botulinum 56A Spores Influences Time-to-Detection and Percent Growth-Positive Samples.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1369, doi. 10.1111/j.1365-2621.2000.tb10614.x
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Stability and Activity of β-Galactosidase in Sonicated Cultures of Lactobacillus delbrueckii ssp. bulgaricus 11842 as Affected by Temperature and Ionic Environments.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1364, doi. 10.1111/j.1365-2621.2000.tb10613.x
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Effects of Pulsed Electric Fields on the Activities of Microorganisms and Pectin Methyl Esterase in Orange Juice.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1359, doi. 10.1111/j.1365-2621.2000.tb10612.x
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Reduction of Microflora of Whole Pickling Cucumbers by Blanching.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1354, doi. 10.1111/j.1365-2621.2000.tb10611.x
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Partial Purification and Characterization of Chinook Salmon (Oncorhynchus tshawytscha) Calpains and an Evaluation of Their Role in Postmortem Proteolysis.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1318, doi. 10.1111/j.1365-2621.2000.tb10605.x
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MRI Observation and Mathematical Model Simulation of Water Migration in Wheat Flour Dough During Boiling.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1343, doi. 10.1111/j.1365-2621.2000.tb10609.x
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Effects of Cation Properties on Sol-gel Transition and Gel Properties of κ-carrageenan.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1332, doi. 10.1111/j.1365-2621.2000.tb10607.x
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Antioxidant Activity of Whey in a Salmon Oil Emulsion.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1325, doi. 10.1111/j.1365-2621.2000.tb10606.x
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Deodorization of Fish Sauce by Continuous-Flow Extraction with Microbubbles of Supercritical Carbon Dioxide.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1349, doi. 10.1111/j.1365-2621.2000.tb10610.x
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Lipid Changes of Freeze-Dried Spinach by Various Kinds of Oxidation.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1290, doi. 10.1111/j.1365-2621.2000.tb10599.x
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Effect of Hydration Time and Salt Addition on Gelation Properties of Major Protein Additives.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1338, doi. 10.1111/j.1365-2621.2000.tb10608.x
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Rhubarb Juice as a Natural Antibrowning Agent.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1288, doi. 10.1111/j.1365-2621.2000.tb10598.x
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Rapid PCR-RFLP Method for the Identification of Marine Fish Fillets (Seabass, Seabream, Umbrine, and Dentex).
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1315, doi. 10.1111/j.1365-2621.2000.tb10604.x
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Residues of Ethoxyquin and Ethoxyquin Dimer in Ocean-Farmed Salmonids Determined by High-Pressure Liquid Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1312, doi. 10.1111/j.1365-2621.2000.tb10603.x
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Polysaccharide Constituents of Coffee-Bean Mucilage.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1308, doi. 10.1111/j.1365-2621.2000.tb10602.x
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Comparison of Electrochemical and Chemical Acidification of Skim Milk.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1303, doi. 10.1111/j.1365-2621.2000.tb10601.x
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Degradation Kinetics of Chlorophyll in Peas as a Function of pH.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1296, doi. 10.1111/j.1365-2621.2000.tb10600.x
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Impact of Supercritical Carbon Dioxide and High Pressure on Lipoxygenase and Peroxidase Activity.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1284
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Lipid Oxidation in Oil-in-Water Emulsions: Impact of Molecular Environment on Chemical Reactions in Heterogeneous Food Systems.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 8, p. 1270, doi. 10.1111/j.1365-2621.2000.tb10596.x
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