Works matching IS 00221147 AND DT 2003 AND VI 68 AND IP 2
Results: 53
Characterization and Modeling of Dielectric Properties of Turkey Meat.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 521, doi. 10.1111/j.1365-2621.2003.tb05705.x
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Simultaneous Recovery of Four Heat-injured Foodborne Pathogens from a Four-compartment Thin Agar Layer Plate.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 646, doi. 10.1111/j.1365-2621.2003.tb05724.x
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Lipid Oxidation in Poultry Döner Kebab: Pro-oxidative and Anti-oxidative Factors.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 686, doi. 10.1111/j.1365-2621.2003.tb05732.x
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Conversion of Isoflavone Glycosides to Aglycones in SoyLife and Soymeal Using β-glycosidase.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 427, doi. 10.1111/j.1365-2621.2003.tb05689.x
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- Article
Kinetics of Lysine and Other Amino Acids Loss During Extrusion Cooking of Maize Grits.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 496, doi. 10.1111/j.1365-2621.2003.tb05701.x
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Purification and Characterization of Aminopeptidase from Chicken Intestine.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 438, doi. 10.1111/j.1365-2621.2003.tb05691.x
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Evaluation of the Antioxidant Potential of Hyssop ( Hyssopus officinalis L.) and Rosemary ( Rosmarinus officinalis L.) Extracts in Cooked Pork Meat.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 660, doi. 10.1111/j.1365-2621.2003.tb05727.x
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In Vitro Iron Bioavailability and Antioxidant Activity of Raisins.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 701, doi. 10.1111/j.1365-2621.2003.tb05735.x
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- Article
Effects of Dietary Supplementation with Camelina Oil on Porcine Blood Lipids.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 671, doi. 10.1111/j.1365-2621.2003.tb05730.x
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- Article
Efficacy of Sulfuric Acid Scarification and Disinfectant Treatments in Eliminating Escherichia coli O157: H7 from Alfalfa Seeds Prior to Sprouting.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 613, doi. 10.1111/j.1365-2621.2003.tb05719.x
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- Article
Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 716, doi. 10.1111/j.1365-2621.2003.tb05738.x
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- Article
Mesophilic Aerobic Population of Fresh-cut Spinach as Affected by Chemical Treatment and Type of Packaging Film.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 602, doi. 10.1111/j.1365-2621.2003.tb05717.x
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- Article
Dependence of Coating Thickness on Viscosity of Coating Solution Applied to Fruits and Vegetables by Dipping Method.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 503, doi. 10.1111/j.1365-2621.2003.tb05702.x
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Preliminary Aroma Comparison of Marion ( Rubus spp. hyb) and Evergreen ( R. laciniatus L.) Blackberries by Dynamic Headspace/OSME Technique.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 697, doi. 10.1111/j.1365-2621.2003.tb05734.x
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Warner-Bratzler Shear Force Repeatability in Beef Longissimus Steaks Cooked With a Convection Oven, Broiler, or Clam-shell Grill.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 668, doi. 10.1111/j.1365-2621.2003.tb05729.x
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- Article
An Artificial Neural Network Approach to Escherichia Coli O157:H7 Growth Estimation.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 639, doi. 10.1111/j.1365-2621.2003.tb05723.x
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- Article
Singlet Oxygen Detection in Skim Milk by Electron Spin Resonance Spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 491, doi. 10.1111/j.1365-2621.2003.tb05700.x
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- Article
Extraction of Poppy Seed Oil Using Supercritical CO<sub>2</sub>.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 422, doi. 10.1111/j.1365-2621.2003.tb05688.x
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Categorization of Commercial Orange Juices Based on Flavor Characteristics.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 722, doi. 10.1111/j.1365-2621.2003.tb05739.x
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Ligand and Flavor Binding Functional Properties of β-Lactoglobulin in the Molten Globule State Induced by High Pressure.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 444, doi. 10.1111/j.1365-2621.2003.tb05692.x
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- Article
Antioxidative Effects of Glycoprotein Isolated from Solanum nigrum Linne on Oxygen Radicals and its Cytotoxic Effects on the MCF-7 Cell.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 466, doi. 10.1111/j.1365-2621.2003.tb05695.x
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Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its Applications.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 408, doi. 10.1111/j.1365-2621.2003.tb05687.x
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- Article
Nonuniformity in Lethality and Quality in Thermal Process Optimization: A Case Study on Color Degradation of Green Peas.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 545, doi. 10.1111/j.1365-2621.2003.tb05709.x
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- Article
Nondestructive Determination of Moisture and Sodium Chloride in Cured Atlantic Salmon ( Salmo salar) (Teijin) Using Short-wavelength Near-infrared Spectroscopy (SW-NIR).
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 482, doi. 10.1111/j.1365-2621.2003.tb05698.x
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Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and Viscozyme.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 471, doi. 10.1111/j.1365-2621.2003.tb05696.x
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Gelation Properties and Morphology of Heat-induced Starch/Salt-soluble Protein Composites.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 571, doi. 10.1111/j.1365-2621.2003.tb05713.x
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- Article
Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D-Glucose and L-Cysteine.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 623, doi. 10.1111/j.1365-2621.2003.tb05721.x
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- Article
Efficacy of Soft-electron (Low-energy Electron Beam) for Soybean Decontamination in Comparison with Gamma-rays.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 649, doi. 10.1111/j.1365-2621.2003.tb05725.x
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Processing of Sapota (Sapodilla): Drying.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 517, doi. 10.1111/j.1365-2621.2003.tb05704.x
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Reaction Between Malvidin 3-Glucoside and (+)-Catechin in Model Solutions Containing Different Aldehydes.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 476, doi. 10.1111/j.1365-2621.2003.tb05697.x
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Changes in Temperature and Structure of Agar Gel as Affected by Sucrose During High-pressure Freezing.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 528, doi. 10.1111/j.1365-2621.2003.tb05706.x
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- Article
Sterilization of Foodstuffs Using Radio Frequency Heating.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 539, doi. 10.1111/j.1365-2621.2003.tb05708.x
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- Article
Effects of Light, Oxygen, and pH on the Absorbance of 2,2-Diphenyl-1-picrylhydrazyl.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 487, doi. 10.1111/j.1365-2621.2003.tb05699.x
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- Article
Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of Freshness.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 458, doi. 10.1111/j.1365-2621.2003.tb05694.x
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- Article
Influence of Production Process Parameters on Fish Oil Quality in a Pilot Plant.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 581, doi. 10.1111/j.1365-2621.2003.tb05714.x
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- Article
Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 710, doi. 10.1111/j.1365-2621.2003.tb05737.x
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- Article
Chitosan Treatment Affects Yield, Ascorbic Acid Content, and Hardness of Soybean Sprouts.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 680, doi. 10.1111/j.1365-2621.2003.tb05731.x
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Apple Rings as a Model for Fruit Drying Behavior: Effects of Surfactant and Reduced Osmolality Reveal Biological Mechanisms.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 563, doi. 10.1111/j.1365-2621.2003.tb05712.x
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Effect of Edible Coating Process and Irradiation Treatment of Strawberry fragaria spp. on Storage-keeping Quality.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 608, doi. 10.1111/j.1365-2621.2003.tb05718.x
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- Article
Resistance of 'Tulare' Walnut ( Juglans regia cv. Tulare) to Aflatoxigenesis.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 619, doi. 10.1111/j.1365-2621.2003.tb05720.x
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Evaluation of Process Parameters in the O/W/O Multiple Emulsion Method for Flavor Encapsulation.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 534, doi. 10.1111/j.1365-2621.2003.tb05707.x
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Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet Potatoes.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 431, doi. 10.1111/j.1365-2621.2003.tb05690.x
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Molecular Detection of a Histamine Former, Morganella morganii, in Albacore, Mackerel, Sardine, and a Processing Plant.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 453, doi. 10.1111/j.1365-2621.2003.tb05693.x
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- Article
Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave-dried Potato Chips.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 690, doi. 10.1111/j.1365-2621.2003.tb05733.x
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- Article
Sensory Characterization of a Ready-to-eat Sweetpotato Breakfast Cereal by Descriptive Analysis.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 706, doi. 10.1111/j.1365-2621.2003.tb05736.x
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- Article
Optimization of the Viability of Probiotics in a New Fermented Milk Drink by the Genetic Algorithms for Response Surface Modeling.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 632, doi. 10.1111/j.1365-2621.2003.tb05722.x
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- Article
Use of Wheat Flour-Lipid and Waxy Maize Starch-Lipid Composites in Wire-Cut Formula Cookies.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 654, doi. 10.1111/j.1365-2621.2003.tb05726.x
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- Article
Film Composition Effects on Diffusion of Potassium Sorbate Through Whey Protein Films.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 511, doi. 10.1111/j.1365-2621.2003.tb05703.x
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- Article
Rheological Properties of Tomato Paste: Influence of the Addition of Tomato Slurry.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 551, doi. 10.1111/j.1365-2621.2003.tb05710.x
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Relationship Between Astringency and Chitosan-Saliva Solutions Turbidity at Different pH.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 2, p. 665, doi. 10.1111/j.1365-2621.2003.tb05728.x
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