Works matching IS 00221147 AND DT 2001 AND VI 66 AND IP 2
Results: 36
Amylolytic Cultures of Lactobacillus acidophilus: Potential Probiotics to Improve Dietary Starch Utilization.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 338, doi. 10.1111/j.1365-2621.2001.tb11343.x
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Shelf-Life Extension of Fresh Mushrooms (Agaricus bisporus) By Application of Hydrogen Peroxide and Browning Inhibitors.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 362, doi. 10.1111/j.1365-2621.2001.tb11347.x
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High-Pressure Processing of Orange Juice: Kinetics of Pectinmethylesterase Inactivation.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 328, doi. 10.1111/j.1365-2621.2001.tb11341.x
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Sensory Descriptive Analysis of Soymilk.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 352, doi. 10.1111/j.1365-2621.2001.tb11345.x
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Antimicrobial Treatments for Minimally Processed Cantaloupe Melon.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 345, doi. 10.1111/j.1365-2621.2001.tb11344.x
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The Effect of Irradiation and Modified Atmosphere Packaging on the Quality of Intact Chill-stored Turkey Breast.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 367, doi. 10.1111/j.1365-2621.2001.tb11348.x
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High-Pressure Processing of Orange Juice: Combination Treatments and a Shelf Life Study.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 332, doi. 10.1111/j.1365-2621.2001.tb11342.x
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Production and Stability of (E, Z)-2, 6-Nonadienal, the Major Flavor Volatile of Cucumbers.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 357, doi. 10.1111/j.1365-2621.2001.tb11346.x
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Authentication of Green Asparagus Varieties by Near-Infrared Reflectance Spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 323, doi. 10.1111/j.1365-2621.2001.tb11340.x
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Physical and Mechanical Properties of Pea-Protein-based Edible Films.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 319, doi. 10.1111/j.1365-2621.2001.tb11339.x
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Effect of Tissue Infrastructure on Electric Conductance of Vegetable Stems.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 284, doi. 10.1111/j.1365-2621.2001.tb11333.x
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Effect of Thermal Treatment on Moisture Transport during Steam Cooking of Skipjack Tuna (Katsuwonas pelamis).
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 307, doi. 10.1111/j.1365-2621.2001.tb11337.x
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Effect of Degree of Starch Gelatinization on Quality Attributes of Fried Tortilla Chips.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 300, doi. 10.1111/j.1365-2621.2001.tb11336.x
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Physical Properties and Oil Absorption of Whey-Protein-Coated Paper.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 294, doi. 10.1111/j.1365-2621.2001.tb11335.x
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Rheological Properties of Gellan Gels Containing Filler Particles.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 289, doi. 10.1111/j.1365-2621.2001.tb11334.x
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Textural Characterization and Kinetics of Potato Strips During Frying.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 314, doi. 10.1111/j.1365-2621.2001.tb11338.x
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Phytosterols and Fatty Acids in Fig (Ficus carica, var. Mission) Fruit and Tree Components.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 278, doi. 10.1111/j.1365-2621.2001.tb11332.x
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Linking Solid Phase Extraction and Enzyme-Linked Immunosorbent Assay to Measure Chlorpyrifos in Fish Tissue.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 274, doi. 10.1111/j.1365-2621.2001.tb11331.x
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Identification and Characterization of Molecular Species of Collagen in Fish Skin.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 247, doi. 10.1111/j.1365-2621.2001.tb11325.x
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Interdependence Between Heat Solubility and Pyridinoline Contents of Squid Mantle Collagen.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 265, doi. 10.1111/j.1365-2621.2001.tb11329.x
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Effect of Maitake (Grifola frondosa) Mushroom Powder on Bread Properties.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 261, doi. 10.1111/j.1365-2621.2001.tb11328.x
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Rheological Examination of White Pepper Slurries to Determine Prior Treatment of Pepper with Gamma-Irradiation.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 257, doi. 10.1111/j.1365-2621.2001.tb11327.x
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Influence of Gonadal Stage of Hake (Merluccius Hubbsi Marini) on Biochemical Properties of Myofibrils Stored at 2 to 4°C.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 252, doi. 10.1111/j.1365-2621.2001.tb11326.x
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Metal Residues in Farm-Raised Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from the Southern U.S.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 270, doi. 10.1111/j.1365-2621.2001.tb11330.x
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Preparation of Soy Protein Concentrate by Ultrafiltration.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 242
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Chemical and Histological Characterization of Raw Muscle from Soft and Hard Crabs of Snow Crab Chionoecetes opilio.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 238, doi. 10.1111/j.1365-2621.2001.tb11324.x
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Heat-Induced Changes of Myosin and Sarcoplasmic Proteins in Beef During Simmering.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 233, doi. 10.1111/j.1365-2621.2001.tb11323.x
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Extraction, Denaturation and Hydrophobic Properties of Rice Flour Proteins.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 229, doi. 10.1111/j.1365-2621.2001.tb11322.x
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Pectinesterase Inhibitor in Jelly Fig (Ficus awkeotsang Makino) Achenes.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 225, doi. 10.1111/j.1365-2621.2001.tb11321.x
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Stability to Oxidation of Spray-Dried Fish Oil Powder Microencapsulated Using Milk Ingredients.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 217, doi. 10.1111/j.1365-2621.2001.tb11320.x
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Extraction of Gelatin from Megrim (Lepidorhombus boscii) Skins with Several Organic Acids.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 213, doi. 10.1111/j.1365-2621.2001.tb11319.x
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ω3-Fatty Acids in Some Fish Species from Turkey.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 210, doi. 10.1111/j.1365-2621.2001.tb11318.x
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Purification and Characterization of an α-L-Rhamnosidase from Aspergillus terreus of Interest in Winemaking.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 204, doi. 10.1111/j.1365-2621.2001.tb11317.x
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Inhibition of Oxidative and Antioxidative Enzymes by Trans-Resveratrol.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 200, doi. 10.1111/j.1365-2621.2001.tb11316.x
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- Article
Dry-Aging Effects on Palatability Beef Longissimus Muscle.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 196, doi. 10.1111/j.1365-2621.2001.tb11315.x
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Horizontal Transfer of DNA From GM Crops to Bacteria and to Mammalian Cells.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 2, p. 188, doi. 10.1111/j.1365-2621.2001.tb11314.x
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