Works matching IS 00221147 AND DT 2004 AND VI 69 AND IP 1
Results: 60
Application in Restructured Fish Products of Transglutaminase Obtained by Strepto verticillum ladakanaum in Media Made from Hydrolysates of Sorghum Straw.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FMS1, doi. 10.1111/j.1365-2621.2004.tb17868.x
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Plenary Discussion Session 1.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. CRH3, doi. 10.1111/j.1365-2621.2004.tb17835.x
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- Article
Extraction Using Moderate Electric Fields.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FEP7, doi. 10.1111/j.1365-2621.2004.tb17861.x
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Application of DNA Technique for Identifying the Species of Different Processed Products of Swordfish Meat.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FCT1, doi. 10.1111/j.1365-2621.2004.tb17847.x
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Utilization of β-Cyclodextrin for Improved Flavor Retention in Thermally Processed Foods.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FCT58, doi. 10.1111/j.1365-2621.2004.tb17856.x
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Comments on Plant-Derived Vaccines:.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. CRH10, doi. 10.1111/j.1365-2621.2004.tb17839.x
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Food Security, Overweight, and Agricultural Research-A View from 2003.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. CRH18, doi. 10.1111/j.1365-2621.2004.tb17844.x
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Prediction of Poultry Meat Tenderness Using Razor Blade Shear, Allo-Kramer Shear, and Sarcomere Length.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. SNQ11, doi. 10.1111/j.1365-2621.2004.tb17879.x
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Changes in Mushroom Texture and Cell Wall Composition Affected by Thermal Processing.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. SNQ44, doi. 10.1111/j.1365-2621.2004.tb17885.x
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The Role of Folate in Reducing Chronic and Developmental Disease Risk: An Overview.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. SNQ55, doi. 10.1111/j.1365-2621.2004.tb17887.x
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Dielectric Properties of Mashed Potatoes Relevant to Microwave and Radio-frequency Pasteurization and Sterilization Processes.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FEP30, doi. 10.1111/j.1365-2621.2004.tb17864.x
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Dietary Folate in a Changing Environment: Bioavailability, Fortification, and Requirements.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. SNQ59, doi. 10.1111/j.1365-2621.2004.tb17888.x
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Water Plasticization and Crystallization of Lactose in Spray-dried Lactose/Protein Mixtures.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FEP23, doi. 10.1111/j.1365-2621.2004.tb17863.x
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Plenary Discussion Session 1.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. CRH2, doi. 10.1111/j.1365-2621.2004.tb17834.x
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Summary Discussion Session.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. CRH6, doi. 10.1111/j.1365-2621.2004.tb17837.x
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- Article
A Novel Approach to the Study of Bread Porous Structure: Phase-contrast X-Ray Microtomography.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FEP38, doi. 10.1111/j.1365-2621.2004.tb17865.x
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Physicochemical Changes in Alaska Pollock Surimi and Surimi Gel as Affected by Electron Beam.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FCT53, doi. 10.1111/j.1365-2621.2004.tb17855.x
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Impact of Autolytic and Proteolytic Lactobacilli and Nisin-Producing Culture on Proteolysis and Sensory Characteristics in Cheddar Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FCT24, doi. 10.1111/j.1365-2621.2004.tb17851.x
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Ethical and Ethnical Requirements in the Production of Food L. E. GRIVETTI.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. CRH20, doi. 10.1111/j.1365-2621.2004.tb17845.x
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Composition of Main Carotenoids in Korean Red Pepper (Capsicum annuum, L) and Changes of Pigment Stability During the Drying and Storage Process.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FCT39, doi. 10.1111/j.1365-2621.2004.tb17853.x
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Summary of Invited White Paper and Responses to Plant-Derived Vaccines:.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. CRH13, doi. 10.1111/j.1365-2621.2004.tb17842.x
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Genetically Modified Food Crops and Their Contribution to Human Nutrition and Food Quality.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. CRH28, doi. 10.1111/j.1365-2621.2004.tb17846.x
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Free Radical Scavenging and Leukemia Cell Growth Inhibitory Properties of Onion Powders Treated by Different Heating Processes.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. SNQ50, doi. 10.1111/j.1365-2621.2004.tb17886.x
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Utilizing the R-Index Measure for Threshold Testing in Model Soy Isoflavone Solutions.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. SNQ1, doi. 10.1111/j.1365-2621.2004.tb17877.x
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Folate, Cognition, and Depression in the Era of Folic Acid Fortification.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. SNQ61, doi. 10.1111/j.1365-2621.2004.tb17889.x
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Industrial Applications of Selected JFS Articles.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. vi, doi. 10.1111/j.1365-2621.2004.tb17831.x
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- Article
Relationship Between Aerosolized Microbial Load and Contamination of Fully Cooked Then Frozen Meat Products.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FMS13, doi. 10.1111/j.1365-2621.2004.tb17870.x
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Enhancement Effects on Quality Characteristics of Pork Derived from Pigs of Various Commercial Genetic Backgrounds.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. SNQ5, doi. 10.1111/j.1365-2621.2004.tb17878.x
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Fermentation Microorganisms and Flavor Changes in Fermented Foods.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FMS35, doi. 10.1111/j.1365-2621.2004.tb17876.x
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Electron-beam Irradiation Preserves the Quality of White Button Mushroom ( Agaricus bisporus) Slices.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. SNQ25, doi. 10.1111/j.1365-2621.2004.tb17882.x
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Folate and Genetics.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. SNQ65, doi. 10.1111/j.1365-2621.2004.tb17890.x
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Use of Bean Sprout Enterobacteriaceae Isolates as Biological Control Agents of Pseudomonas fluorescens.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FMS17, doi. 10.1111/j.1365-2621.2004.tb17871.x
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The Lactic Acid Bacteria Genome Project.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FMS28, doi. 10.1111/j.1365-2621.2004.tb17873.x
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Lipase-mediated Acidolysis of Fully Hydrogenated Soybean Oil with Conjugated Linoleic Acid.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FEP1, doi. 10.1111/j.1365-2621.2004.tb17860.x
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Globalization and Food Security.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. CRH1, doi. 10.1111/j.1365-2621.2004.tb17833.x
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Oscillatory Sorption Tests for Determining the Water-transport Properties of Chitosan-based Edible Films.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FEP44, doi. 10.1111/j.1365-2621.2004.tb17866.x
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Plenary Discussion Session 1.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. CRH5, doi. 10.1111/j.1365-2621.2004.tb17836.x
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- Article
Examination of Lipid Fraction Quality of Margarine.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FCT63, doi. 10.1111/j.1365-2621.2004.tb17857.x
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Carbon Monoxide in Modified Atmosphere Packaging Affects Color, Shelf Life, and Microorganisms of Beef Steaks and Ground Beef.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FCT45, doi. 10.1111/j.1365-2621.2004.tb17854.x
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Cooking Enhances the Antioxidant Properties of Polyphosphates.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FCT16, doi. 10.1111/j.1365-2621.2004.tb17850.x
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Effects of Thermal Treatment on Radical-scavenging Activity of Single and Mixed Polyphenolic Compounds.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FCT7, doi. 10.1111/j.1365-2621.2004.tb17848.x
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Total Anthocyanins and Total Phenolics of Fresh and Processed Cherries and Their Antioxidant Properties.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FCT67, doi. 10.1111/j.1365-2621.2004.tb17858.x
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Comments on Plant-Derived Vaccines:.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. CRH12, doi. 10.1111/j.1365-2621.2004.tb17841.x
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Requirements for Healthy Nutrition: Integrating Food Sustainability, Food Variety, Health.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. CRH16, doi. 10.1111/j.1365-2621.2004.tb17843.x
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A Genomic Study of Leuconostoc mesenteroides and the Molecular Ecology of Sauerkraut Fermentations.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FMS30, doi. 10.1111/j.1365-2621.2004.tb17874.x
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Effect of Aroma Compounds on the Microbial Stabilization of Orange-based Soft Drinks.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. SNQ20, doi. 10.1111/j.1365-2621.2004.tb17881.x
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Activity of Electrolyzed Oxidizing Water Against Penicilium expansum in Suspension and on Wounded Apples.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FMS23, doi. 10.1111/j.1365-2621.2004.tb17872.x
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Water-Insoluble, Whey Protein- based Microspheres Prepared by an All-aqueous Process.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FEP50, doi. 10.1111/j.1365-2621.2004.tb17867.x
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Biodosimetry of Escherichia coli UV Inactivation in Model Juices with Regard to Dose Distribution in Annular UV Reactors.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FEP14, doi. 10.1111/j.1365-2621.2004.tb17862.x
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Influence of Washing and Packaging on the Sensory and Microbiological Quality of Fresh Peeled White Asparagus.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 1, p. FMS6, doi. 10.1111/j.1365-2621.2004.tb17869.x
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