Works matching IS 00221147 AND DT 2001 AND VI 66 AND IP 1
Results: 31
Quality Control of Cheese Maturation and Defects Using Ultrasonics.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 100, doi. 10.1111/j.1365-2621.2001.tb15589.x
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Turgor Pressure Effects on Textural Behavior of Honeydew Melon.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 111, doi. 10.1111/j.1365-2621.2001.tb15591.x
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Differential Glucose and Fructose Utilization During Cucumber Juice Fermentation.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 162, doi. 10.1111/j.1365-2621.2001.tb15600.x
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Hen Egg Yolk Prevents Bacterial Adherence: A Novel Function for a Familiar Food.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 158, doi. 10.1111/j.1365-2621.2001.tb15599.x
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Capillary Zone Electrophoresis and Micellar Electrokinetic Capillary Chromatography for Determining Water-Soluble Vitamins in Commercial Capsules and Tablets.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 10, doi. 10.1111/j.1365-2621.2001.tb15574.x
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ATP Metabolites During Aging of Exudative and Nonexudative Pork Meats.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 68, doi. 10.1111/j.1365-2621.2001.tb15583.x
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Free Amino Acids in Dark- and White-muscle Fish as Determined by O-phthaldialdehyde Precolumn Derivatization.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 72, doi. 10.1111/j.1365-2621.2001.tb15584.x
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- Article
Respiration Rate of Sweet Cherries: 'Burlat', 'Sunburst' and 'Sweetheart' Cultivars.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 43, doi. 10.1111/j.1365-2621.2001.tb15579.x
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Volatile and Nonvolatile Amines in Mediterranean Hake as Function of their Storage Temperature.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 83, doi. 10.1111/j.1365-2621.2001.tb15586.x
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Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of α-Lactalbumin in Milk Samples of Various Concentrations.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 2, doi. 10.1111/j.1365-2621.2001.tb15573.x
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Comparison of Deamidation Activity of Transglutaminases.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 25, doi. 10.1111/j.1365-2621.2001.tb15576.x
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Development of Linear Heating Rates Using Conventional Baths and Computer Simulation.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 132, doi. 10.1111/j.1365-2621.2001.tb15594.x
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Textural and Ultrastructural Changes in Carrot Tissue as Affected by Blanching and Freezing.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 176, doi. 10.1111/j.1365-2621.2001.tb15602.x
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Comparison of the Emulsifying Properties of Fish Gelatin and Commercial Milk Proteins.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 118, doi. 10.1111/j.1365-2621.2001.tb15592.x
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Centrifugal Slump Test to Measure Yield Stress.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 137, doi. 10.1111/j.1365-2621.2001.tb15595.x
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Influence of Oxygen, Carbon Dioxide, and Degree of Cutting on the Respiration Rate of Rutabaga.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 30, doi. 10.1111/j.1365-2621.2001.tb15577.x
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Effects of Gamma Irradiation on the Texture of Minimally Processed Apple Slices.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 63, doi. 10.1111/j.1365-2621.2001.tb15582.x
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- Article
Effect of SDS on Casein Micelles: SDS-Induced Milk Gel Formation.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 38, doi. 10.1111/j.1365-2621.2001.tb15578.x
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Simplified Extraction Procedure and HPLC Determination for Total Vitamin E and β-Carotene of Reduced-Fat Mayonnaise.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 78, doi. 10.1111/j.1365-2621.2001.tb15585.x
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Application of a Plasma Reactor to Modify Egg Ovalbumin for Improved Solubility.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 89, doi. 10.1111/j.1365-2621.2001.tb15587.x
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Microbial Quality of Alfalfa Seeds and Sprouts after a Chlorine Treatment and Packaging Modifications.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 153, doi. 10.1111/j.1365-2621.2001.tb15598.x
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A Spectrophotometric Study of Hydrogen Bonding in Methylcellulose-based Edible Films Plasticized by Polyethylene Glycol.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 59, doi. 10.1111/j.1365-2621.2001.tb15581.x
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Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-values.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 146, doi. 10.1111/j.1365-2621.2001.tb15597.x
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- Article
Degradation Kinetics of Capsanthin in Paprika ( Capsicum annuum L.) as Affected by Heating.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 15, doi. 10.1111/j.1365-2621.2001.tb15575.x
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Nondestructive Monitoring of Oxygen Profiles in Packaged Foods Using Phase-Fluorimetric Oxygen Sensor.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 105, doi. 10.1111/j.1365-2621.2001.tb15590.x
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Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic Compounds.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 48, doi. 10.1111/j.1365-2621.2001.tb15580.x
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Prediction of Rice Sensory Texture Attributes from a Single Compression Test, Multivariate Regression, and a Stepwise Model Optimization Method.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 124, doi. 10.1111/j.1365-2621.2001.tb15593.x
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Development of Low Oil-Uptake Donuts.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 141, doi. 10.1111/j.1365-2621.2001.tb15596.x
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Extension of the Retail Display Life of Fresh Beef Packaged in Modified Atmosphere by Varying Lighting Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 181, doi. 10.1111/j.1365-2621.2001.tb15603.x
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Accuracy of the Calibration Curve Method for Absorbed Dose Assessment in Irradiated Refrigerated Chicken Bone.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 95, doi. 10.1111/j.1365-2621.2001.tb15588.x
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Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation Time.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 1, p. 167, doi. 10.1111/j.1365-2621.2001.tb15601.x
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- Article