Works matching IS 00221147 AND DT 2002 AND VI 67 AND IP 7
Results: 61
Production of Volatiles from Amino Acid Homopolymers by Irradiation.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2565, doi. 10.1111/j.1365-2621.2002.tb08777.x
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Autolysis and Protease Inhibition Effects on Dynamic Viscoelastic Properties during Thermal Gelation of Squid Muscle.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2491, doi. 10.1111/j.1365-2621.2002.tb08764.x
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Chitosan-yeast Interaction in Cooked Food: Influence of the Maillard Reaction.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2576, doi. 10.1111/j.1365-2621.2002.tb08779.x
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A Rapid FTIR Spectroscopic Method for Estimation of Caffeine in Soft Drinks and Total Methylxanthines in Tea and Coffee.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2507, doi. 10.1111/j.1365-2621.2002.tb08767.x
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Glass Transition and Food Technology: A Critical Appraisal.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2444, doi. 10.1111/j.1365-2621.2002.tb08758.x
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Clarification of Citrus Juice is Influenced by Specific Activity of Thermolabile Pectinmethylesterase and Inactive PME-Pectin Complexes.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2529, doi. 10.1111/j.1365-2621.2002.tb08771.x
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Growth, Viability and Activity of Bifidobacterium spp. in Skim Milk Containing Prebiotics.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2740, doi. 10.1111/j.1365-2621.2002.tb08807.x
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Determination and Health Implication of the Erucic Acid Content of Broccoli Florets, Sprouts, and Seeds.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2641, doi. 10.1111/j.1365-2621.2002.tb08791.x
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Gelation of Shark Meat under Mild Acidic Conditions: Physicochemical and Rheological Characterization of the Gel.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2681, doi. 10.1111/j.1365-2621.2002.tb08798.x
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Thermal Degradation Kinetics of Carotenoids and Visual Color of Papaya Puree.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2692, doi. 10.1111/j.1365-2621.2002.tb08800.x
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Plum Storability Improved after Calcium and Heat Postharvest Treatments: Role of Polyamines.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2571, doi. 10.1111/j.1365-2621.2002.tb08778.x
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Effect of Chemical Modification, pH Change, and Freezing on the Rheological, Solubility, and Electrophoretic Pattern of Wheat Flour Proteins.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2502, doi. 10.1111/j.1365-2621.2002.tb08766.x
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Measurement and Characterization of Bubble Nucleation in Beer.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2696, doi. 10.1111/j.1365-2621.2002.tb08801.x
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Conformational Role of Xanthan in its Interaction with Locust Bean Gum.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2609, doi. 10.1111/j.1365-2621.2002.tb08786.x
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Polyamine Accumulation Following Hot-Water Dips Influences Chilling Injury and Decay in'Friar' Plum Fruit.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2649, doi. 10.1111/j.1365-2621.2002.tb08793.x
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Characteristics of DNA Comet, Photostimulated Luminescence, Thermoluminescence and Hydrocarbon in Perilla Seeds Exposed to Electron Beam.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2517, doi. 10.1111/j.1365-2621.2002.tb08769.x
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Factors Affecting the Water-Holding Capacity of Fibrinogen/Plasma Protein Gels Optimized by Response Surface Methodology.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2579, doi. 10.1111/j.1365-2621.2002.tb08780.x
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Microstructure of Feta Cheese Made Using Different Cultures as Determined by Confocal Scanning Laser Microscopy.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2750, doi. 10.1111/j.1365-2621.2002.tb08809.x
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Antioxidant Properties of Cereal Products.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2600, doi. 10.1111/j.1365-2621.2002.tb08784.x
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Control of Listeria monocytogenes on the Surface of Refrigerated, Ready-to-eat Chicken Coated with Edible Zein Film Coatings Containing Nisin and/or Calcium Propionate.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2754, doi. 10.1111/j.1365-2621.2002.tb08810.x
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Fermentation Process and Grain Structure of Baked Breads from Frozen Dough Using Freeze-Tolerant Yeasts.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2725, doi. 10.1111/j.1365-2621.2002.tb08805.x
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Transmembrane Mass Transfer in Carrot Protoplasts during Osmotic Treatment.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2673, doi. 10.1111/j.1365-2621.2002.tb08797.x
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A Rapid and Small-Scale Method for Estimating Antioxidative Potency of Peanut Sprouts.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2604, doi. 10.1111/j.1365-2621.2002.tb08785.x
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Tomographic Techniques for Measuring Fluid Flow Properties.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2718, doi. 10.1111/j.1365-2621.2002.tb08804.x
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Genetic Identification of Lophius budegassa and L. piscatorius by PCR-RFLP Analysis of a Mitochondrial tRNA<sup>Glu</sup>/Cytochrome bSegment.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2644, doi. 10.1111/j.1365-2621.2002.tb08792.x
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Using Dimethyldicarbonate to Minimize Sulfur Dioxide for Prevention of Fermentation from Excessive Yeast Contamination in Juice and Semi-Sweet Wine.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2758, doi. 10.1111/j.1365-2621.2002.tb08811.x
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Treatment of Catfish Fillets with Citric Acid Causes Reduction of 2-Methylisoborneol, but not Musty Flavor.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2615, doi. 10.1111/j.1365-2621.2002.tb08787.x
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Effect of Water Activity on Lipid Oxidation and Protein Solubility in Freeze-dried Beef during Storage.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2512, doi. 10.1111/j.1365-2621.2002.tb08768.x
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Gastrointestinal Absorption of Aluminum from Teas in Rats.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2552, doi. 10.1111/j.1365-2621.2002.tb08775.x
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Formation of Malonaldehyde, Formaldehyde, and Acetaldehyde in Apple Juice Induced by Ionizing Radiation.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2523, doi. 10.1111/j.1365-2621.2002.tb08770.x
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Simplified Kinetic Scheme of Flavor Formation by the Maillard Reaction.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2534, doi. 10.1111/j.1365-2621.2002.tb08772.x
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Influence of Dietary Supplementation with α-Tocopheryl Acetate and Canthaxanthin on Cholesterol Oxidation in ω3 and ω6 Fatty Acid-enriched Spray-dried Eggs.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2460, doi. 10.1111/j.1365-2621.2002.tb08759.x
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Effect of Cabbage Phospholipase D Treatment on the Oxidative Stability of Beef Homogenate and Egg Yolk Phosphatidylcholine Liposomes.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2619, doi. 10.1111/j.1365-2621.2002.tb08788.x
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Production of Off-Odor Volatiles from Liposome-Containing Amino Acid Homopolymers by Irradiation.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2659, doi. 10.1111/j.1365-2621.2002.tb08795.x
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Three-Dimensional Lipid Distribution of a Brown Rice Kernel.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2596, doi. 10.1111/j.1365-2621.2002.tb08783.x
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Antioxidant and Antimutagenic Activity of Dietary Chlorophyll Derivatives Determined by Radical Scavenging and Bacterial Reverse Mutagenesis Assays.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2589, doi. 10.1111/j.1365-2621.2002.tb08782.x
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ITS-PCR-RFLP Method for Distinguishing Commercial Cultivars of Edible Mushroom, Flammulina velutipes.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2486, doi. 10.1111/j.1365-2621.2002.tb08763.x
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Modeling of Hexanal Sorption Kinetic in an Aldehydes Scavenger Film Intended for Food Packaging Applications.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2687, doi. 10.1111/j.1365-2621.2002.tb08799.x
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Properties of Proteolytic Enzymes from Muscle of Octopus ( Octopus vulgaris) and Effects of High Hydrostatic Pressure.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2555, doi. 10.1111/j.1365-2621.2002.tb08776.x
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Effect of Commercial Starter Cultures on the Myofibrillar Proteins of Pastirma, a Turkish Dry Meat Product.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2548, doi. 10.1111/j.1365-2621.2002.tb08774.x
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Effects of Transglutaminase on SDS-PAGE Patterns of Wheat, Soy, and Barley Proteins and their Blends.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2654, doi. 10.1111/j.1365-2621.2002.tb08794.x
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Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork Patties.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2625, doi. 10.1111/j.1365-2621.2002.tb08789.x
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Changes in Biogenic Amines in Herring Stored under Modified Atmosphere and Vacuum Pack.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2497, doi. 10.1111/j.1365-2621.2002.tb08765.x
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Whey Protein-Based Gel as a Model Material for Studying Initial Cleaning Mechanisms of Milk Fouling.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2702, doi. 10.1111/j.1365-2621.2002.tb08802.x
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Consumer Acceptance of Whey-protein-coated as Compared with Shellac-coated Chocolate.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2764, doi. 10.1111/j.1365-2621.2002.tb08812.x
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Chocolate at a Sliding Interface.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2712, doi. 10.1111/j.1365-2621.2002.tb08803.x
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Pasture and Grain Finishing Affect the Color Stability of Beef.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2467, doi. 10.1111/j.1365-2621.2002.tb08760.x
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A Model of Survival Curves Having an'Activation Shoulder'.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2438, doi. 10.1111/j.1365-2621.2002.tb08757.x
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Sensory Threshold of Light-Oxidized Flavor Defects in Milk.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2770, doi. 10.1111/j.1365-2621.2002.tb08813.x
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Cold Meat Cuts: Effect of Retail Light on Preference.
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- Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 7, p. 2781, doi. 10.1111/j.1365-2621.2002.tb08816.x
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