Works matching IS 00221147 AND DT 2003 AND VI 68 AND IP 8
Results: 34
Assessing Antioxidant Activities of Phenolic Compounds of Common Turkish Food and Drinks on In Vitro Low-Density Lipoprotein Oxidation.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2591, doi. 10.1111/j.1365-2621.2003.tb07066.x
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Physical Properties and Sixth Graders' Acceptance of an Extruded Ready-to-Eat Sweetpotato Breakfast Cereal.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2607, doi. 10.1111/j.1365-2621.2003.tb07069.x
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Effects of Annealing on Freeze-Dried Lactobacillus acidophilus.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2504, doi. 10.1111/j.1365-2621.2003.tb07052.x
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Effects of Exogenous Calcium Salt Treatments on Inhibiting Irradiation-Induced Softening in Diced Roma Tomatoes.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2430, doi. 10.1111/j.1365-2621.2003.tb07041.x
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Identification and Quantification of Character Aroma Components in Fresh Chevre-style Goat Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2441, doi. 10.1111/j.1365-2621.2003.tb07043.x
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Effect of γ-Oryzanol on the Flavor and Oxidative Stability of Refrigerated Cooked Beef.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2423, doi. 10.1111/j.1365-2621.2003.tb07040.x
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Isolation and Identification of Bitter Peptides of Tryptic Hydrolysate of Soybean 11S Glycinin by Reverse-phase High-performance Liquid Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2416, doi. 10.1111/j.1365-2621.2003.tb07039.x
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Sensory Changes During Ripening of Raw Ewes' Milk Cheese Manufactured With and Without the Addition of a Starter Culture.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2572, doi. 10.1111/j.1365-2621.2003.tb07063.x
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Representativeness of Apple Aroma Extract Obtained by Vacuum Hydrodistillation: Comparison of Two Concentration Techniques.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2411, doi. 10.1111/j.1365-2621.2003.tb07038.x
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Mold-free Shelf-life Extension of Bakery Products by Active Packaging.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2547, doi. 10.1111/j.1365-2621.2003.tb07059.x
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Influence of Endogenous Proteases and Transglutaminase on Thermal Gelation of Salted Squid Muscle Paste.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2473, doi. 10.1111/j.1365-2621.2003.tb07048.x
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Growth and Survival of Escherichia coli O157:H7 in Different Types of Milk Stored at 4 °C or 20 °C.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2558, doi. 10.1111/j.1365-2621.2003.tb07061.x
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- Article
Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2448, doi. 10.1111/j.1365-2621.2003.tb07044.x
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Modeling Thermal and Mechanical Effects on Retention of Thiamin in Extruded Foods.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2488, doi. 10.1111/j.1365-2621.2003.tb07050.x
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Understanding Molecular Weight Reduction of Starch During Heating-shearing Processes.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2396, doi. 10.1111/j.1365-2621.2003.tb07036.x
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Growth Suppression of Inoculated Listeria monocytogenes and Physicochemical and Textural Properties of Low-fat Sausages as Affected by Sodium Lactate and a Fat Replacer.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2542, doi. 10.1111/j.1365-2621.2003.tb07058.x
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- Article
Improvement in the Microbiological Quality of Ready-To-Use Desalted Cod.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2553, doi. 10.1111/j.1365-2621.2003.tb07060.x
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Characterization of the β-Glucosidase Activity Produced by Enological Strains of Non-Saccharomyces Yeasts.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2564, doi. 10.1111/j.1365-2621.2003.tb07062.x
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Changes in Color and Phenolic Compounds During Oxidative Aging of Sherry White Wine.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2461, doi. 10.1111/j.1365-2621.2003.tb07046.x
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Quality Changes of Deepwater Pink Shrimp ( Parapenaeus longirostris) Packed in Modified Atmosphere.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2586, doi. 10.1111/j.1365-2621.2003.tb07065.x
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- Article
Sarcoplasmic Reticulum Ca<sup>2+</sup>-ATPase and Cytochrome Oxidase as Indicators of Frozen Storage in Cod ( Gadus morhua).
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2579, doi. 10.1111/j.1365-2621.2003.tb07064.x
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- Article
Omega-3 Fatty Acids and Total Polychlorinated Biphenyls in 26 Dietary Supplements.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2436, doi. 10.1111/j.1365-2621.2003.tb07042.x
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- Article
Isolation of an Angiotensin Converting Enzyme Inhibitory Peptide from Irradiated Bovine Blood Plasma Protein Hydrolysates.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2469, doi. 10.1111/j.1365-2621.2003.tb07047.x
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- Article
Overcoming the Taste Stigma of Soy.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2604, doi. 10.1111/j.1365-2621.2003.tb07068.x
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A Quasi-Chemical Kinetics Model for the Growth and Death of Staphylococcus aureus in Intermediate Moisture Bread.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2530, doi. 10.1111/j.1365-2621.2003.tb07056.x
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Physical Properties Important to Electrostatic and Non electrostatic Powder Transfer Efficiency in a Tumble Drum.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2512, doi. 10.1111/j.1365-2621.2003.tb07053.x
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High Pressure-Assisted and High Pressure-Induced Thawing: Two Different Processes.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2523, doi. 10.1111/j.1365-2621.2003.tb07055.x
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- Article
Molecular Dynamics of Soy-Protein Isolate Films Plasticized by Water and Glycerol.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2516, doi. 10.1111/j.1365-2621.2003.tb07054.x
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- Article
Use of Carbon Monoxide Packaging for Improving the Shelf Life of Pork.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2596, doi. 10.1111/j.1365-2621.2003.tb07067.x
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- Article
Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2453, doi. 10.1111/j.1365-2621.2003.tb07045.x
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Effects of Addition of Sucrose and Salt, and of Starvation upon Thermotolerance and Survival During Storage of Freeze-dried Lactobacillus delbrueckii ssp bulgaricus.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2538, doi. 10.1111/j.1365-2621.2003.tb07057.x
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- Article
Effect of K-Casein Deglycosylation on the Acid Coagulability of Milk.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2406, doi. 10.1111/j.1365-2621.2003.tb07037.x
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Moisture Migration in Solid Food Matrices.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2497, doi. 10.1111/j.1365-2621.2003.tb07051.x
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- Article
A Survey on the Potential Mode of Inhibition for Oxalic Acid on Polyphenol Oxidase.
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- Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 8, p. 2479, doi. 10.1111/j.1365-2621.2003.tb07049.x
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- Article