Works matching IS 00221147 AND DT 2004 AND VI 69 AND IP 4
Results: 48
Utilization of Dried Apple Pomace as a Press Aid to Improve the Quality of Strawberry, Raspberry, and Blueberry Juices.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ181, doi. 10.1111/j.1365-2621.2004.tb06361.x
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Optimizing Beef Chuck Flavor and Texture Through Cookery Methods.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ174, doi. 10.1111/j.1365-2621.2004.tb06360.x
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Measurement of Human Brain Activity Evoked by Stimulation of Beer Bitterness Using Magnetoencephalography.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ156, doi. 10.1111/j.1365-2621.2004.tb06357.x
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Comparative Study of Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Pork.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FMS97, doi. 10.1111/j.1365-2621.2004.tb06351.x
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Method Development for Assessing the Complete Process of Crumbling Cheese Using Hand Evaluation.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ127, doi. 10.1111/j.1365-2621.2004.tb06352.x
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Macroscopic and Sensory Evaluation of Bread Supplemented with Sweet-potato Flour.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ167, doi. 10.1111/j.1365-2621.2004.tb06359.x
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Biogenic Amines Formation in Fish Sauce Prepared from Fresh and Temperature-abused Indian Anchovy ( Stolephorus indicus).
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT312, doi. 10.1111/j.1365-2621.2004.tb06333.x
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Potential for β-Cyclodextrin as Partial Fat Replacer in Low-fat Foods.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT334, doi. 10.1111/j.1365-2621.2004.tb06336.x
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Sensory Preference and Discrimination of Wild-caught and Cultured Yellow Perch ( Perca flavescens).
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP144, doi. 10.1111/j.1365-2621.2004.tb06339.x
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The Effect of Barley β-Glucan Fiber Fractions on Starch Gelatinization and Pasting Characteristics.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT257, doi. 10.1111/j.1365-2621.2004.tb06325.x
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- Article
Extension of the Pre-rigor Period in Ischemic White Muscle from Yellow-eye Mullet Aldrichetta forsteri) and New Zealand Snapper ( Pagrus auratus) as Affected by Hyperbaric Oxygen Treatment.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT297, doi. 10.1111/j.1365-2621.2004.tb06331.x
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- Article
Changes in Volatile Sulfur Compounds in Strawberry Puree during Heating.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT268, doi. 10.1111/j.1365-2621.2004.tb06327.x
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Comparison Study of Laboratory and Pilot Plant Methods for Asian Salted Noodle Processing.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP159, doi. 10.1111/j.1365-2621.2004.tb06341.x
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Novel Browning Inhibitor Formulation for Fresh-cut Apples.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ140, doi. 10.1111/j.1365-2621.2004.tb06354.x
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Symposium 4: Food Flavors: Ethnic and International Taste Preferences.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ191, doi. 10.1111/j.1365-2621.2004.tb06362.x
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- Article
Release of Nisin from Methylcellulose-Hydroxypropyl Methylcellulose Film Formed on Low-density Polyethylene Film.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FMS107, doi. 10.1111/j.1365-2621.2004.tb06349.x
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- Article
Effects of Added Salt, Phosphates, and Proteins on the Chemical and Physicochemical Characteristics of Frozen Cod ( Gadus morhua) Fillets.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ144, doi. 10.1111/j.1365-2621.2004.tb06355.x
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- Article
Metabolic Behavior and Quality Changes of Whole and Fresh Processed Melon.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ148, doi. 10.1111/j.1365-2621.2004.tb06356.x
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Symposium 6: Biotechnology in Creating Safe and Wholesome Foods.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. CRH136, doi. 10.1111/j.1365-2621.2004.tb06319.x
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Effects of Pulsed Electric Fields on the Activity of Enzymes in Aqueous Solution.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT241, doi. 10.1111/j.1365-2621.2004.tb06323.x
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- Article
Characterization of Ice Crystals in Pork Muscle Formed by Pressure-shift Freezing as Compared with Classical Freezing Methods.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP190, doi. 10.1111/j.1365-2621.2004.tb06346.x
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- Article
Influence of Modified Atmosphere Packaging and Osmotic Dehydration on the Quality Maintenance of Minimally Processed Guavas.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP172, doi. 10.1111/j.1365-2621.2004.tb06343.x
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Modeling of the Cod Desalting Operation.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP183, doi. 10.1111/j.1365-2621.2004.tb06345.x
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Characterization of Bostrycoidin: An Analytical Analog of Zearalenone.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT227, doi. 10.1111/j.1365-2621.2004.tb06321.x
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Effects of Na2CO3 and NaOH on Pasting Properties of Selected Native Cereal Starches.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT249, doi. 10.1111/j.1365-2621.2004.tb06324.x
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Effects of Salt-curing Procedure and Smoking Temperature on Astaxanthin Stability in Smoked Salmon.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP198, doi. 10.1111/j.1365-2621.2004.tb06347.x
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Antimicrobial Activity and Synergistic Effect of Cinnamon with Sodium Benzoate or Potassium Sorbate in Controlling Escherichia coli O157:H7 in Apple Juice.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FMS102, doi. 10.1111/j.1365-2621.2004.tb06348.x
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- Article
Quality of Shredded, Packaged Carrots as Affected by Different Washing Treatments.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ161, doi. 10.1111/j.1365-2621.2004.tb06358.x
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- Article
Fluid Flow and Heat Transfer in Air Jet Impingement in Food Processing.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. CRH113, doi. 10.1111/j.1365-2621.2004.tb06315.x
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Functional Properties of Improved Glycinin and β-nglycinin Fractions.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT303, doi. 10.1111/j.1365-2621.2004.tb06332.x
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Modification of Physicochemical Characteristics of Goat Milk Fat by Feeding Protected High Oleic Sunflower Oil Supplements.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT280, doi. 10.1111/j.1365-2621.2004.tb06329.x
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Preservation of Scallop Adductor Muscle in Oxygenated Artificial Seawater.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT262, doi. 10.1111/j.1365-2621.2004.tb06326.x
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- Article
Polyphenolic Composition of Marion and Evergreen Blackberries.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT233, doi. 10.1111/j.1365-2621.2004.tb06322.x
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- Article
Maillard Browning in Ethanolic Solution.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT273, doi. 10.1111/j.1365-2621.2004.tb06328.x
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- Article
The Use of High-pressure Processing in the Production of Queso Fresco Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP153, doi. 10.1111/j.1365-2621.2004.tb06340.x
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- Article
Optimization of Incorporation of Low-molecular-weight Cryoprotectants into Intact Fish Muscle.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP164, doi. 10.1111/j.1365-2621.2004.tb06342.x
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- Article
Physicochemical Properties of 7S and 11S Protein Mixtures Coagulated by Glucono-δ-lactone.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP139, doi. 10.1111/j.1365-2621.2004.tb06338.x
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Process Lethality Prediction for Escherichia coli O157:H7 in Raw Franks During Cooking and Fully Cooked Franks During Post-cook Pasteurization.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FMS112, doi. 10.1111/j.1365-2621.2004.tb06350.x
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Application of Multivariate Adaptive Regression Splines (MARS) to the Preference Mapping of Cheese Sticks.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. SNQ131, doi. 10.1111/j.1365-2621.2004.tb06353.x
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- Article
Symposium 5: Integrated Food Systems for Food Security in a Changing World Environment.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. CRH130, doi. 10.1111/j.1365-2621.2004.tb06318.x
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Plenary Lecture 6: Emerging Food Technology and World Health.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. CRH123, doi. 10.1111/j.1365-2621.2004.tb06316.x
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Plenary Lecture 7: One World For All: International Harmonization of Food Regulations.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. CRH127, doi. 10.1111/j.1365-2621.2004.tb06317.x
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Soft Flesh Problem in Freshwater Rainbow Trout Investigated by Magnetic Resonance Imaging and Histology.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT320, doi. 10.1111/j.1365-2621.2004.tb06334.x
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Symposium 1: Allergens, Allergens: The European Approach.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT342, doi. 10.1111/j.1365-2621.2004.tb06337.x
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- Article
Characterization of Cell Wall Enzyme Activities, Pectin Composition, and Technological Criteria of Strawberry Cultivars ( Fragaria× ananassa Duch).
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT221, doi. 10.1111/j.1365-2621.2004.tb06320.x
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- Article
Gelling Properties of Atlantic Croaker Surimi Processed by Acid or Alkaline Solubilization.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT328, doi. 10.1111/j.1365-2621.2004.tb06335.x
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- Article
Effects of Na2CO3 and NaOH on Retrogradation of Selected Native Cereal Starches Studied by Differential Scanning Calorimetry and Nuclear Magnetic Resonance.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FCT287, doi. 10.1111/j.1365-2621.2004.tb06330.x
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- Article
Stress Relaxation Test for Monitoring Post Mortem Textural Changes of Ice-stored Cod (Gadus morhua L).
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 4, p. FEP178, doi. 10.1111/j.1365-2621.2004.tb06344.x
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- Article