Works matching IS 00221147 AND DT 2004 AND VI 69 AND IP 7
Results: 40
Relating Descriptive Sensory Analysis to Gas Chromatography/Olfactometry Ratings of Fresh Strawberries Using Partial Least Squares Regression.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 273, doi. 10.1111/j.1365-2621.2004.tb13628.x
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- Article
Natural Antioxidant Effect from Peanut Skins in Honey-roasted Peanuts.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 295, doi. 10.1111/j.1365-2621.2004.tb13632.x
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Development of an Orange-flavored Barley β-Glucan Beverage with Added Whey Protein Isolate.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 237, doi. 10.1111/j.1365-2621.2004.tb13622.x
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Optimization of Medium Composition for Cultivating Clostridium butyricum with Response Surface Methodology.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 163, doi. 10.1111/j.1365-2621.2004.tb13614.x
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Developing a Lexicon for Descriptive Analysis of Soymilks.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 259, doi. 10.1111/j.1365-2621.2004.tb13625.x
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Fat Migration in Chocolate: Diffusion or Capillary Flow in a Particulate Solid?-A Hypothesis Paper.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 167, doi. 10.1111/j.1365-2621.2004.tb13615.x
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Bleaching of Green Peas and Changes in Enzyme Activities of Seeds under Simulated Climatic Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 511, doi. 10.1111/j.1365-2621.2004.tb13644.x
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Malonaldehyde-induced Microstructural Modifications in Myofibrillar Proteins of Sea Salmon ( Pseudopercis semifasciata).
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 519, doi. 10.1111/j.1365-2621.2004.tb13645.x
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Effect of Harvest Maturity on the Sensory Characteristics of Fresh-cut Cantaloupe.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 250, doi. 10.1111/j.1365-2621.2004.tb13624.x
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Influence of Maturity at Processing on Quality Attributes of Fresh-cut Conference Pears.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 290, doi. 10.1111/j.1365-2621.2004.tb13631.x
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- Article
Particle-size Distribution of Cowpea Flours Affects Quality of Akara (Fried Cowpea Paste).
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 243, doi. 10.1111/j.1365-2621.2004.tb13623.x
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Thermal Stability and Isomerization of Lycopene in Tomato Oleoresins from Different Varieties.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 536, doi. 10.1111/j.1365-2621.2004.tb13647.x
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Effects of Alkali and Acid Solubilization on Gelation Characteristics of Rockfish Muscle Proteins.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 499, doi. 10.1111/j.1365-2621.2004.tb13642.x
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Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting Surimi.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 338, doi. 10.1111/j.1365-2621.2004.tb13639.x
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Impact of Physical and Chemical Pretreatments on Texture of Octopus ( Eledone moschata).
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 264, doi. 10.1111/j.1365-2621.2004.tb13626.x
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Dynamic Rheological and Thermal Properties of Soft Wheat Flour Dough Containing Structured Lipid.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 297, doi. 10.1111/j.1365-2621.2004.tb13633.x
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Spectroscopic Differentiation and Quantification of Microorganisms in Apple Juice.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 268, doi. 10.1111/j.1365-2621.2004.tb13627.x
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Hamburger Composition and Microwave Heating Uniformity.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 187, doi. 10.1111/j.1365-2621.2004.tb13619.x
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Inactivation of E. coli 8739 in Enriched Soymilk Using Pulsed Electric Fields.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 169, doi. 10.1111/j.1365-2621.2004.tb13616.x
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Fractionation and Characterization of the Macromolecular Meaty Flavor Enhancer from Beef Meat Extract.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 542, doi. 10.1111/j.1365-2621.2004.tb13648.x
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Effects of Protein Size Distribution and Dough Rheology on Hearth Bread Characteristics Baked at Different Processes and Scales.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 524, doi. 10.1111/j.1365-2621.2004.tb13646.x
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Extraction of Anthocyanins and Polyphenolics from Blueberry Processing Waste.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 564, doi. 10.1111/j.1365-2621.2004.tb13651.x
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Final Cooked Temperature Effects of Ground Pork on its Ability to React with Nitrite.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 506, doi. 10.1111/j.1365-2621.2004.tb13643.x
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Flavor Characteristics of Irradiated Apple Cider During Storage: Effect of Packaging Materials and Sorbate Addition.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 557, doi. 10.1111/j.1365-2621.2004.tb13650.x
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Microencapsulation by Spray Drying of Multiple Emulsions Containing Carotenoids.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 351, doi. 10.1111/j.1365-2621.2004.tb13641.x
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Influence of the Coagulant Level on Early Proteolysis in Ovine Cheese-like Systems Made with Sterilized Milk and Cynara cardunculus.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 579, doi. 10.1111/j.1365-2621.2004.tb13653.x
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Comparison of Nonenzymatic Browning Kinetics in Spray-dried and Freeze-dried Carbohydrate-based Food Model Systems.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 322, doi. 10.1111/j.1365-2621.2004.tb13637.x
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Sequential Quadratic Programming for Development of a New Probiotic Dairy Tofu with Glucono-δ-Lactone.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 344, doi. 10.1111/j.1365-2621.2004.tb13640.x
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Microbial Safety in Radio-frequency Processing of Packaged Foods.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 201, doi. 10.1111/j.1365-2621.2004.tb13621.x
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Texture Analysis of Taro ( Colocasia esculenta L. Schott) Cormels during Storage and Cooking.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 315, doi. 10.1111/j.1365-2621.2004.tb13636.x
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Rapid Heating Effects on Gelation of Muscle Proteins.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 308, doi. 10.1111/j.1365-2621.2004.tb13635.x
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Prediction of the Sensory Quality of Canned Beer as Determined by Oxygen Concentration, Physical Chemistry Contents, and Storage Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 285, doi. 10.1111/j.1365-2621.2004.tb13630.x
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Characterization of the Yeast Population Involved in the Production of a Typical Italian Bread.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 182, doi. 10.1111/j.1365-2621.2004.tb13618.x
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Influence of Commercial Diets on Quality Aspects of Cultured Gulf of Mexico Surgeon ( Ancipenser oxyrinchus desotoi).
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 278, doi. 10.1111/j.1365-2621.2004.tb13629.x
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Expression of 2 Lipomyces kononenkoaeα-Amylase Genes in Selected Whisky Yeast Strains.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 175, doi. 10.1111/j.1365-2621.2004.tb13617.x
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Effect of Delayed Icing on the Microbiological Quality of Tropical Fish: Barracudas ( Sphyraena barracuda).
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 197, doi. 10.1111/j.1365-2621.2004.tb13620.x
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Oxidative Stability of Soybean and Sesame Oil Mixture during Frying of Flour Dough.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 574, doi. 10.1111/j.1365-2621.2004.tb13652.x
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Dynamic Head Space Analyses of Orange Juice Flavor Compounds and Their Absorption into Packaging Materials.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 549, doi. 10.1111/j.1365-2621.2004.tb13649.x
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Process Characteristics of Hydrolysis of Chitosan in a Continuous Enzymatic Membrane Reactor.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 332, doi. 10.1111/j.1365-2621.2004.tb13638.x
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A New Method for Characterizing Fiber Formation in Meat Analogs during High-moisture Extrusion.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 303, doi. 10.1111/j.1365-2621.2004.tb13634.x
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- Article