Works matching IS 00221147 AND DT 2003 AND VI 68 AND IP 3
Results: 65
Biochemical and Physicochemical Characteristics of Muscle and Natural Actomyosin Isolated from Young Atlantic Salmon ( Salmo salar) Fillets Stored at 0 and 4 °C.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 784, doi. 10.1111/j.1365-2621.2003.tb08242.x
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Quality and Shelf Life of Duck Liver Pâté as Influenced by Dietary Supplementation with α-Tocopheryl Acetate and Various Fat Sources.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 799, doi. 10.1111/j.1365-2621.2003.tb08245.x
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Aroma of Canned Peach Halves Acidified with Clarified Lemon Juice.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1080, doi. 10.1111/j.1365-2621.2003.tb08292.x
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Influence of Packaging Films on the Sensory and Microbiological Evolution of Minimally Processed Borage (Borrago officinalis).
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1051, doi. 10.1111/j.1365-2621.2003.tb08286.x
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Consumer Attitudes and Acceptability of Soy-fortified Yogurts.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1118, doi. 10.1111/j.1365-2621.2003.tb08297.x
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Efficacy of Cetylpyridinium Chlorine on Salmonella Typhimurium and Escherichia coli O157:H7 in Immersion Spray Treatment of Fresh-Cut Lettuce.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1008, doi. 10.1111/j.1365-2621.2003.tb08279.x
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Sodium Chloride (0.8 M) as a Better Protein Extractant for Fish Meat Quality Assessments.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1059, doi. 10.1111/j.1365-2621.2003.tb08287.x
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Reduction of Protease Activity in Simulated Milk Ultrafiltrate by Continuous Flow High Intensity Pulsed Electric Field Treatments.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 952, doi. 10.1111/j.1365-2621.2003.tb08270.x
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Evaluation of a Polymerase Chain Reaction-Based System for Detecting Salmonella Species from Pork Carcass Sponge Samples.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 992, doi. 10.1111/j.1365-2621.2003.tb08276.x
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Flavor Migration Out of Food Matrices: II. Quantifying Flavor Migration from Dough Undergoing Isothermal Heating.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 923, doi. 10.1111/j.1365-2621.2003.tb08266.x
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Transglutaminase Inhibitor from Milk.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 820, doi. 10.1111/j.1365-2621.2003.tb08249.x
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A Descriptive Model for the Kinetics of Gas Release in Different Types of Pizzas.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 996, doi. 10.1111/j.1365-2621.2003.tb08277.x
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Foreign Object and Internal Disorder Detection in Food Materials Using Noncontact Ultrasound Imaging.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 967, doi. 10.1111/j.1365-2621.2003.tb08272.x
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Distribution of Biogenic Amines and Polyamines in Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 750, doi. 10.1111/j.1365-2621.2003.tb08236.x
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Temperature and Storage Duration Effects on Esterase Activity in Fresh-cut Cantaloupe Melon.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 790, doi. 10.1111/j.1365-2621.2003.tb08243.x
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Bioavailability of Eicosapentaenoic and Docosahexaenoic n-3 Polyunsaturated Fatty Acids in Salmon Patties Compared with Capsules.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 761, doi. 10.1111/j.1365-2621.2003.tb08238.x
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Mathematical Model for Prediction of Intermittent Drying and Pressing Process of Mullet Roe.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 886, doi. 10.1111/j.1365-2621.2003.tb08261.x
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Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 794, doi. 10.1111/j.1365-2621.2003.tb08244.x
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Thermal Stability of the Pigments Hydroxysafflor Yellow A, Safflor Yellow B, and Precarthamin from Safflower ( Carthamus tinctorius).
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 839, doi. 10.1111/j.1365-2621.2003.tb08252.x
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A 160-kDa Protein Is Essential for Hemocyanin-derived Melanosis of Prawn.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 765, doi. 10.1111/j.1365-2621.2003.tb08239.x
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Effect of Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings on Plum ( cv. Autumn giant) Quality During Storage.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 879, doi. 10.1111/j.1365-2621.2003.tb08260.x
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The Effect of Ethoxyquin and Vitamin E Supplementation on the Display Life of Beef Steaks.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1072, doi. 10.1111/j.1365-2621.2003.tb08290.x
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Vapor-phase Decontamination of Apples Inoculated with Escherichia coli.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1003, doi. 10.1111/j.1365-2621.2003.tb08278.x
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Relating Glucosinolate Content and Flavor of Broccoli Cultivars.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1043, doi. 10.1111/j.1365-2621.2003.tb08285.x
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Predictive Models for Microbial Inactivation and Texture Degradation in Surimi Seafood During Thermal Processing.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1025, doi. 10.1111/j.1365-2621.2003.tb08282.x
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Oil-in-Water Emulsion as a Model System to Study the Growth of Escherichia coli O157:H7 in a Heterogeneous Food System.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1018, doi. 10.1111/j.1365-2621.2003.tb08281.x
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Modeling the Dielectric Properties of Ham as a Function of Temperature and Composition.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 904, doi. 10.1111/j.1365-2621.2003.tb08263.x
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Genetic Variation Within and Among Rainbow Trout, Onchorhynchus mykiss, Hatchery Populations from Iran Assessed by PCR-RFLP Analysis of Mitochondrial DNA Segments.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 870, doi. 10.1111/j.1365-2621.2003.tb08258.x
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Quality Deterioration of Freeze-dried Foods as Explained by their Glass Transition Temperature and Internal Structure.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 892, doi. 10.1111/j.1365-2621.2003.tb08262.x
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Modeling Rehydration of Porous Biomaterials: Anisotropy Effects.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 937, doi. 10.1111/j.1365-2621.2003.tb08268.x
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Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey Rolls.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 874, doi. 10.1111/j.1365-2621.2003.tb08259.x
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Modified Spore Inoculation Method for Thermal-Process Verification of Pinto Beans and Green Beans Canned in Two Large Reusable Containers.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 988, doi. 10.1111/j.1365-2621.2003.tb08275.x
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Isolation of an Angiotensin Converting Enzyme Inhibitory Substance from Chrysanthemum boreale Makino.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 816, doi. 10.1111/j.1365-2621.2003.tb08248.x
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Pink Color Defect in Poultry White Meat as Affected by Endogenous Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 742, doi. 10.1111/j.1365-2621.2003.tb08235.x
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Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 849, doi. 10.1111/j.1365-2621.2003.tb08254.x
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Flavor Migration Out of Food Matrices: I. System Development for On-line Measurement of Flavor Concentration.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 775, doi. 10.1111/j.1365-2621.2003.tb08241.x
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Estimation of Kinetic Parameters for Nonisothermal Food Processes.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 728, doi. 10.1111/j.1365-2621.2003.tb08234.x
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A Protocol for Measurement of In Vivo Aroma Release from Beverages.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1123, doi. 10.1111/j.1365-2621.2003.tb08298.x
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Reduction of Moniliformin in Corn by Heat Processing.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1031, doi. 10.1111/j.1365-2621.2003.tb08283.x
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The Effect of pH on Inactivation of Pathogenic Bacteria on Fresh-cut Lettuce by Dipping Treatment with Electrolyzed Water.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1013, doi. 10.1111/j.1365-2621.2003.tb08280.x
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Effect of Soluble Dietary Fibers on Lipase-catalyzed Hydrolysis of Tributyrin.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1093, doi. 10.1111/j.1365-2621.2003.tb08294.x
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Sensory Descriptive Analysis of Red Wines Undergoing Malolactic Fermentation with Oak Chips.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1075, doi. 10.1111/j.1365-2621.2003.tb08291.x
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Development of a Quality Index Method for Frozen Hake ( M. capensis and M. paradoxus).
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1086, doi. 10.1111/j.1365-2621.2003.tb08293.x
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Spatial Variation of Convective Heat Transfer Coefficient in Air Impingement Applications.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 910, doi. 10.1111/j.1365-2621.2003.tb08264.x
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Combined CFD and Experimental Approach for Determination of the Surface Heat Transfer Coefficient During Thermal Processing of Eggs.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 943, doi. 10.1111/j.1365-2621.2003.tb08269.x
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Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach Powder.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 866, doi. 10.1111/j.1365-2621.2003.tb08257.x
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Structural Changes in Titin and Nebulin Filaments Specific to Calcium Ions at 0.1 mM: Factors of Meat Tenderization During Postmortem Aging.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 756, doi. 10.1111/j.1365-2621.2003.tb08237.x
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Effect of Oxygen Transmission Rate of the Packages, Light, and Storage Temperature on the Oxidative Stability of Extruded Oat Packaged in Nitrogen Atmosphere.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1100, doi. 10.1111/j.1365-2621.2003.tb08295.x
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Sensory Descriptive Analysis of Wheat, Corn, and Various Cereal 'Gofios' from the Canary Islands.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 1063, doi. 10.1111/j.1365-2621.2003.tb08288.x
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Optimization of Solid-Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean I Fermented Vegetable Product.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 3, p. 844, doi. 10.1111/j.1365-2621.2003.tb08253.x
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