Works matching IS 00221147 AND DT 2003 AND VI 68 AND IP 7
Results: 39
Heat Activation Characteristics of Talaromyces Ascospores.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2331, doi. 10.1111/j.1365-2621.2003.tb05768.x
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Physicochemical Properties of a Time-Temperature Indicator Based on Immobilization of Aspergillus oryzaeα-Amylase in Polyacrylamide Gel as Affected by Degree of Cross-linking Agent and Salt Content.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2302, doi. 10.1111/j.1365-2621.2003.tb05763.x
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Inheritance of Nutritional and Sensory Quality Traits in Fresh Market Tomato and Relation to Consumer Preferences.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2342, doi. 10.1111/j.1365-2621.2003.tb05770.x
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Irradiation Effects on Free Radical Scavenging and Antioxidant Activity of Phytic Acid.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2221, doi. 10.1111/j.1365-2621.2003.tb05750.x
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Kinetics of Frozen Stored Green Bean ( Phaseolus vulgaris L.) Quality Changes: Texture, Vitamin C, Reducing Sugars, and Starch.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2232, doi. 10.1111/j.1365-2621.2003.tb05752.x
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A Noncontact Ultrasound Approach for Mechanical Property Determination of Cheeses.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2243, doi. 10.1111/j.1365-2621.2003.tb05754.x
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An Electron Spin Resonance Study of Evolution of Organic Free Radicals in Irradiated Pepper During Heat Treatment.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2225, doi. 10.1111/j.1365-2621.2003.tb05751.x
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Resistance Variation of Salmonella enterica Serovars to Pulsed Electric Fields Treatments.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2316, doi. 10.1111/j.1365-2621.2003.tb05765.x
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Quality of Different Honduran Coffees in Relation to Several Environments.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2356, doi. 10.1111/j.1365-2621.2003.tb05772.x
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Chitosan Coating Improves Shelf Life of Eggs.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2378, doi. 10.1111/j.1365-2621.2003.tb05776.x
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Rapid Analysis of Volatile Release from Powders using Dynamic Vapor Sorption Atmospheric Pressure Chemical Ionization Mass Spectrometry.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2158, doi. 10.1111/j.1365-2621.2003.tb05740.x
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Analysis of Headspace Volatile and Oxidized Volatile Compounds in DHA-enriched Fish Oil on Accelerated Oxidative Storage.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2169, doi. 10.1111/j.1365-2621.2003.tb05742.x
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Development of a High Sensory Quality Garlic Paste.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2351, doi. 10.1111/j.1365-2621.2003.tb05771.x
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Effects of Irradiation on Properties of Cured Ham.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2362, doi. 10.1111/j.1365-2621.2003.tb05773.x
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Comprehensive Reviews Food Science and food Safety.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2384, doi. 10.1111/j.1365-2621.2003.tb05777.x
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- Article
Effect of Flour Quality, Ascorbic Acid, and DATEM on Dough Rheological Parameters and Hearth Loaves Characteristics.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2201, doi. 10.1111/j.1365-2621.2003.tb05747.x
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Linking Sensory Descriptors to Volatile and Nonvolatile Components of Fresh Tomato Flavor.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2366, doi. 10.1111/j.1365-2621.2003.tb05774.x
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Modeling of Fried Potato Chips Color Classification using Image Analysis and Artificial Neural Network.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2263, doi. 10.1111/j.1365-2621.2003.tb05757.x
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Comprehensive Reviews Food Science and food Safety.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2388, doi. 10.1111/j.1365-2621.2003.tb05778.x
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- Article
Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile Compounds.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2256, doi. 10.1111/j.1365-2621.2003.tb05756.x
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Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical Study.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2267, doi. 10.1111/j.1365-2621.2003.tb05758.x
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Microscopic Structure of Opalescent and Nonopalescent Pecans.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2238, doi. 10.1111/j.1365-2621.2003.tb05753.x
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Characterization and Functionality of Frozen Muscle Protein in Volador (Illexcoindetii), Pota (Todaropsis eblanae), and Octopus (Eledone cirrhosa).
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2164, doi. 10.1111/j.1365-2621.2003.tb05741.x
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Soy Protein Concentrates by Ultrafiltration.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2278, doi. 10.1111/j.1365-2621.2003.tb05759.x
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Effect of Calcium on Physicochemical Properties of Fat-free Mozzarella Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2289, doi. 10.1111/j.1365-2621.2003.tb05761.x
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Effect of Solid Content and Lipid Content of Whey Protein Isolate-Beeswax Edible Coatings on Color Change of Fresh-cut Apples.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2186, doi. 10.1111/j.1365-2621.2003.tb05744.x
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The Use of Biopreservatives in the Control of Bacterial Contaminants of Sugarcane Alcohol Fermentation.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2310, doi. 10.1111/j.1365-2621.2003.tb05764.x
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Use of Conventional Media and Thin Agar Layer Method for Recovery of Foodborne Pathogens from Pressure-treated Poultry Products.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2321, doi. 10.1111/j.1365-2621.2003.tb05766.x
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Using Both Chemical and Biological Fingerprints for the Quality Study of Estrogenic Licorice ( Glycyrrhiza uralensis).
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2372, doi. 10.1111/j.1365-2621.2003.tb05775.x
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Effect of Peanut Butter Manufacture on Vitamin E.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2211, doi. 10.1111/j.1365-2621.2003.tb05748.x
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Mixed Cultures of Food-grade Probiotic Bacteria and Enteric Bacteria Demonstrate Both Synergism and Inhibition of Menaquinone Production.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2325, doi. 10.1111/j.1365-2621.2003.tb05767.x
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Viability of Two Freeze-dried Strains of Bifidobacterium and of Commercial Preparations at Various Temperatures During Prolonged Storage.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2336, doi. 10.1111/j.1365-2621.2003.tb05769.x
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Role of Covalent and Noncovalent Interactions in the Formation of Films from Unheated Whey Protein Solutions Following pH Adjustment.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2284, doi. 10.1111/j.1365-2621.2003.tb05760.x
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Effect of Disulfide Bond Reduction on Bovine Serum Albumin-Stabilized Emulsion Gel Formed by Microbial Transglutaminase.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2215, doi. 10.1111/j.1365-2621.2003.tb05749.x
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Vane Yield Stress of Starch Dispersions.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2295, doi. 10.1111/j.1365-2621.2003.tb05762.x
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Measurements of δD and δ<sup>18</sup>O Stable Isotope Ratios in Milk.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2192, doi. 10.1111/j.1365-2621.2003.tb05745.x
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Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2248, doi. 10.1111/j.1365-2621.2003.tb05755.x
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Biochemical and Functional Properties of Herring ( Clupea harengus) Byproduct Hydrolysates.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2196, doi. 10.1111/j.1365-2621.2003.tb05746.x
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Evaluation of Putrescine, Cadaverine, and Indole as Chemical Indicators of Decomposition in Penaeid Shrimp.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 7, p. 2178, doi. 10.1111/j.1365-2621.2003.tb05743.x
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