Works matching IS 00221147 AND DT 2001 AND VI 66 AND IP 3
Results: 26
Effectiveness of Dipping with Phosphate, Lactate and Acetic Acid Solutions on the Quality and Shelf-life of Pork Loin Chop.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 494, doi. 10.1111/j.1365-2621.2001.tb16138.x
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Growth and Acid Production by Lactic Acid Bacteria and Bifidobacteria Grown in Skim Milk Containing Honey.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 478, doi. 10.1111/j.1365-2621.2001.tb16134.x
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Reduction in Lentil Cooking Time Using Micronization: Comparison of 2 Micronization Temperatures.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 500, doi. 10.1111/j.1365-2621.2001.tb16139.x
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Moisture Loss and Lipid Oxidation for Precooked Ground-Beef Patties Packaged in Edible Starch-Alginate-Based Composite Films.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 482, doi. 10.1111/j.1365-2621.2001.tb16137.x
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Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial Inactivation.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 482, doi. 10.1111/j.1365-2621.2001.tb16135.x
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Prevention of Transient Discoloration of Beef.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 506, doi. 10.1111/j.1365-2621.2001.tb16140.x
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Prevention of Potato Spoilage During Storage by Chlorine Dioxide.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 472, doi. 10.1111/j.1365-2621.2001.tb16133.x
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Influence of Flocculation on Optical Properties of Emulsions.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 464, doi. 10.1111/j.1365-2621.2001.tb16130.x
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Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified Starch.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 457, doi. 10.1111/j.1365-2621.2001.tb16129.x
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Texture Map of Cream Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 453, doi. 10.1111/j.1365-2621.2001.tb16128.x
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Prediction of Infinite Dilution Volatilities of Aroma Compounds in Water.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 447, doi. 10.1111/j.1365-2621.2001.tb16127.x
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- Article
Creaming Stability of Oil-in-Water Emulsions Formed with Sodium and Calcium Caseinates.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 441, doi. 10.1111/j.1365-2621.2001.tb16126.x
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An Automated Flow Injection Analysis Procedure for the Determination of Reducing Sugars by DNSA Method.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 407
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- Article
Interaction Between Potassium Sorbate and Aspartame in Aqueous Model Sugar Systems.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 428, doi. 10.1111/j.1365-2621.2001.tb16122.x
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- Article
Effect of Phosphatidic Acid and Phosphatidylserine on Lipid Oxidation in Beef Homogenate During Storage and in Emulsified Sardine Oil.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 422, doi. 10.1111/j.1365-2621.2001.tb16121.x
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- Article
Loss of Fuminosin B<sub>1</sub> in Extruded and Baked Corn-Based Foods with Sugars.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 416, doi. 10.1111/j.1365-2621.2001.tb16120.x
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Nitrogen-to-Protein Conversion Factors for Common Vegetables in Japan.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 412, doi. 10.1111/j.1365-2621.2001.tb16119.x
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Investigation of Cornmeal Components Using Dynamic Vapor Sorption and Differential Scanning Calorimetry.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 434, doi. 10.1111/j.1365-2621.2001.tb16125.x
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Chilled Storage of Pressurized Octopus (Octopus vulgaris) Muscle.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 400, doi. 10.1111/j.1365-2621.2001.tb16117.x
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Emulsifying and Surface Properties of Wheat Gluten under Acidic Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 393, doi. 10.1111/j.1365-2621.2001.tb16116.x
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Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle--Mechanistic Studies.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 386, doi. 10.1111/j.1365-2621.2001.tb16115.x
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Milk Protein Analysis Using a Micro Fabricated Sieve: A Promising Possibility.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 380, doi. 10.1111/j.1365-2621.2001.tb16113.x
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Concise Reviews and Hypotheses in Food Science.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 379, doi. 10.1111/j.1365-2621.2001.tb16112.x
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Pasteur's Quadrant and Malnutrition.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 373, doi. 10.1111/j.1365-2621.2001.tb16111.x
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Electronic Handling of Manuscripts.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. vi
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Basic Research Matters to Current Trends in Food Science.
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- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. iv
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- Article