Works matching IS 00221147 AND DT 2004 AND VI 69 AND IP 8
Results: 39
The Compounds Contributing to the Greenness of Green Tea.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. S301, doi. 10.1111/j.1365-2621.2004.tb09894.x
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Video Analysis to Monitor Rigor Mortis in Cultured Gulf of Mexico Sturgeon ( Ancipenser oxyrynchus desotoi).
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E392, doi. 10.1111/j.1365-2621.2004.tb09901.x
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Gel Properties of Surimi from Bighead Carp ( Aristichthys nobilis): Influence of Setting and Soy Protein Isolate.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E374, doi. 10.1111/j.1365-2621.2004.tb09898.x
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Fish Allergy: Fish and Products Thereof.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. R175, doi. 10.1111/j.1750-3841.2004.tb18022.x
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Model of the Inactivation of Bacterial Spores by Moist Heat and High Pressure.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E367, doi. 10.1111/j.1365-2621.2004.tb09897.x
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Classification of Fresh and Frozen-thawed Fish by Near-infrared Spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C665, doi. 10.1111/j.1750-3841.2004.tb18015.x
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Pulsed Electric Field Processing of Beer: Microbial, Sensory, and Quality Analyses.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. M228, doi. 10.1111/j.1365-2621.2004.tb09892.x
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Treatment of Grape Juice by Osmotic Evaporation.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E422, doi. 10.1111/j.1750-3841.2004.tb18019.x
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Effect of Extraction pH and Temperature on Isoflavone and Saponin Partitioning and Profile During Soy Protein Isolate Production.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C623, doi. 10.1111/j.1365-2621.2004.tb09910.x
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Involvement of Volatile Sulfur Compounds in Ionizing Radiation-induced Off-odor of Fresh Orange Juice.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C593, doi. 10.1111/j.1365-2621.2004.tb09905.x
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Water Sorption and Plasticization Behavior of Spray-dried Lactose/Protein Mixtures.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E384, doi. 10.1111/j.1365-2621.2004.tb09900.x
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A Novel Functional Soy-based Food Fermented by Lactic Acid Bacteria: Effect of Heat Treatment.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. M246, doi. 10.1111/j.1750-3841.2004.tb18021.x
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Fatty Acids Released from Milk Fat by Lipoprotein Lipase and Lipolytic Psychrotrophs.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C659, doi. 10.1111/j.1750-3841.2004.tb18014.x
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Sensory and Nutritional Quality of Nonfat Dry Milk in Long-term Residential Storage.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. S326, doi. 10.1111/j.1750-3841.2004.tb18025.x
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Production of Salmon Oil from Filleting Byproducts-Effects of Storage Conditions on Lipid Oxidation and Content of ω-3 Polyunsaturated Fatty Acids.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E417, doi. 10.1111/j.1750-3841.2004.tb18018.x
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Denaturation of Tilapia Myosin Fragments by High Hydrostatic Pressure.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C604, doi. 10.1111/j.1365-2621.2004.tb09907.x
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Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C615, doi. 10.1111/j.1365-2621.2004.tb09909.x
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Characterization of Acid-soluble Collagen from Pacific Whiting Surimi Processing Byproducts.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C637, doi. 10.1111/j.1365-2621.2004.tb09912.x
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Comparison of Color and Thiobarbituric Acid Values of Cooked Hamburger Patties after Storage of Fresh Beef Chubs in Modified Atmospheres.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C608, doi. 10.1111/j.1365-2621.2004.tb09908.x
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Effect of Gamma-irradiation on Color, Pungency, and Volatiles of Korean Red Pepper Powder.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C585, doi. 10.1111/j.1365-2621.2004.tb09904.x
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Application of a Modified Arrhenius Equation for the Evaluation of Oxidation Rate of Sunflower Oil at Subzero Temperatures.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E361, doi. 10.1111/j.1365-2621.2004.tb09896.x
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Detection of Listeria monocytogenes in Fresh Produce Using Molecular Beacon-Real-time PCR Technology.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. M240, doi. 10.1111/j.1750-3841.2004.tb18020.x
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Malolactic Activity of Lactic Acid Bacteria during Sauerkraut Fermentation.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. M222, doi. 10.1111/j.1365-2621.2004.tb09891.x
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Morphological Changes in Autolytic Wine Yeast during Aging in Two Model Systems.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. M233, doi. 10.1111/j.1365-2621.2004.tb09893.x
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Rapid Detection of Fish Major Allergen Parvalbumin by Surface Plasmon Resonance Biosensor.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C652, doi. 10.1111/j.1750-3841.2004.tb18013.x
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Effect of Ultra-high Temperature Treatment on the Enzymatic Cross-linking of Micellar Casein and Sodium Caseinate by Transglutaminase.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E398, doi. 10.1111/j.1365-2621.2004.tb09902.x
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Functional Properties of Antimicrobial Lysozyme-Chitosan Composite Films.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. M215, doi. 10.1111/j.1365-2621.2004.tb09890.x
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Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy Sauce.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. S319, doi. 10.1111/j.1750-3841.2004.tb18024.x
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Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of Gels.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E412, doi. 10.1111/j.1750-3841.2004.tb18017.x
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Volatile Component Analysis of Commercially Milled Head and Broken Rice.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C632, doi. 10.1111/j.1365-2621.2004.tb09911.x
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Effectiveness of Onboard Application of 4-Hexylresorcinol in Inhibiting Melanosis in Shrimp ( Parapenaeus longirostris).
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C643, doi. 10.1111/j.1365-2621.2004.tb09913.x
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Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E405, doi. 10.1111/j.1365-2621.2004.tb09903.x
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Optimization of the Operating Conditions for Color Correction in White Wines Based on the Use of Yeast as Fining Agent.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C599, doi. 10.1111/j.1365-2621.2004.tb09906.x
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Conjugated Linoleic Acid Reduces Lipid Oxidation in Aerobically Stored, Cooked Ground Beef Patties.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. S306, doi. 10.1111/j.1365-2621.2004.tb09895.x
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Purification of Polyphenoloxidase from the Purple-fleshed Potato ( Solanum tuberosum Jasim) and its Secondary Structure.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C648, doi. 10.1111/j.1750-3841.2004.tb18012.x
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Effect of Volatiles and their Concentration on Perception of Tomato Descriptors.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. S310, doi. 10.1111/j.1750-3841.2004.tb18023.x
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Effect of Ag-containing Nano-composite Active Packaging System on Survival of Alicyclobacillus acidoterrestris.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. E379, doi. 10.1111/j.1365-2621.2004.tb09899.x
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Characterization of Pasteurized Fluid Milk Shelf-life Attributes.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. M207, doi. 10.1111/j.1365-2621.2004.tb09889.x
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Survival of Penicillium expansum and Patulin Production on Stored Apples after Wash Treatments.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C669, doi. 10.1111/j.1750-3841.2004.tb18016.x
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