Works matching IS 00221147 AND DT 2004 AND VI 69 AND IP 9
Results: 46
Application of Image Analysis for Classification of Ripening Bananas.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. E471, doi. 10.1111/j.1365-2621.2004.tb09932.x
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Development of a Prototype High-energy, Nutrient-dense Food Product for Emergency Relief.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. S361, doi. 10.1111/j.1365-2621.2004.tb09950.x
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Preference Mapping of Commercial Chocolate Milks.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. S406, doi. 10.1111/j.1365-2621.2004.tb09958.x
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Centrifugation and Foam Fractionation Effect on Mucilage Recovery from Dioscorea (Yam) Tuber.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. E509, doi. 10.1111/j.1365-2621.2004.tb09937.x
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Comparison of Gelation Mechanism of Surimi between Heat and Pressure Treatment by Using Rheological and NMR Relaxation Measurements.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. E497, doi. 10.1111/j.1365-2621.2004.tb09935.x
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Impact of Label Information on Consumer Assessment of Soy-enhanced Tomato Juice.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. S376, doi. 10.1111/j.1365-2621.2004.tb09952.x
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Chlorophyll-bound Magnesium in Commonly Consumed Vegetables and Fruits: Relevance to Magnesium Nutrition.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. S347, doi. 10.1111/j.1365-2621.2004.tb09947.x
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Effects of Riboflavin Photosensitized Oxidation on the Volatile Compounds of Soymilk.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. C733, doi. 10.1111/j.1365-2621.2004.tb09925.x
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Shelf-Life Extension of Fresh Ginger ( Zingiberofficinale) by Gamma Irradiation.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. M274, doi. 10.1111/j.1365-2621.2004.tb09942.x
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Mercury and Fatty Acids in Canned Tuna, Salmon, and Mackerel.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. C681, doi. 10.1111/j.1365-2621.2004.tb09915.x
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Kinetics for Singlet Oxygen Formation by Riboflavin Photosensitization and the Reaction between Riboflavin and Singlet Oxygen.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. C726, doi. 10.1111/j.1365-2621.2004.tb09924.x
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Effect of Electron Beam Irradiation on the Bacterial Load and Sensorial Quality of Sliced Cantaloupe.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. M267, doi. 10.1111/j.1365-2621.2004.tb09941.x
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Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. C708, doi. 10.1111/j.1365-2621.2004.tb09920.x
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Flavonoids and Antioxidant Capacity of Various Cabbage Genotypes at Juvenile Stage.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. C685, doi. 10.1111/j.1365-2621.2004.tb09916.x
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The Effect of Electric Field on Important Food-processing Enzymes: Comparison of Inactivation Kinetics under Conventional and Ohmic Heating.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. C696, doi. 10.1111/j.1365-2621.2004.tb09918.x
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Consumer Acceptability Compared with Sensory and Instrumental Measures of White Pan Bread: Sensory Shelf-life Estimation by Survival Analysis.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. S401, doi. 10.1111/j.1365-2621.2004.tb09957.x
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Effects of Surface Characteristics and Xanthan Polymers on the Immobilization of Xanthomonas campestris to Fibrous Matrices.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. E441, doi. 10.1111/j.1365-2621.2004.tb09928.x
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Symposium 2 Part 2: Food Production for a Growing World Population.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. R181, doi. 10.1111/j.1365-2621.2004.tb09943.x
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Influence of Chemical Composition on the Isothermal Cocoa Butter Crystallization.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. E478, doi. 10.1111/j.1365-2621.2004.tb09933.x
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Physical and Mechanical Properties of High-amylose Rice and Pea Starch Films as Affected by Relative Humidity and Plasticizer.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. E449, doi. 10.1111/j.1365-2621.2004.tb09929.x
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Apple Phenolics Protect in Vitro Oxidative Stress-induced Neuronal Cell Death.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. S357, doi. 10.1111/j.1365-2621.2004.tb09949.x
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Assessment of Relationships between Sensory and Instrumental Quality of Controlled-atmosphere-stored 'Fuji' Apples by Multivariate Analysis.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. S368, doi. 10.1111/j.1365-2621.2004.tb09951.x
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Analytical Techniques for Nucleation Studies in Lipids: Advantages and Disadvantages.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. R185, doi. 10.1111/j.1365-2621.2004.tb09944.x
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Wine is Bactericidal to Foodborne Pathogens.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. M251, doi. 10.1111/j.1365-2621.2004.tb09938.x
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Internal Premature Browning in Cooked Ground Beef Patties from High-Oxygen Modified-Atmosphere Packaging.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. C721, doi. 10.1111/j.1365-2621.2004.tb09923.x
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Rapid Enumeration of Four Indicator Microorganisms in Ground Beef Using a Freeze-dried Four-culture Method.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. M262, doi. 10.1111/j.1365-2621.2004.tb09940.x
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Biocatalysis and Biotransformation Producing γ-Decalactone.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. C677, doi. 10.1111/j.1365-2621.2004.tb09914.x
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Temperature Profiles within a Double-pipe Heat Exchanger with Countercurrent Turbulent Flow of Newtonian Fluids: Derivation, Validation, and Application to Food Processing.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. E433, doi. 10.1111/j.1365-2621.2004.tb09927.x
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Numerical Analysis of Heat Transfer during Surface Pasteurization of Hot Dogs with Vacuum-Steam-Vacuum Technology.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. E455, doi. 10.1111/j.1365-2621.2004.tb09930.x
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Modeling Flow and Heat Transfer During Freezing of Foods in Forced Airstreams.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. E488, doi. 10.1111/j.1365-2621.2004.tb09934.x
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Retention of Folate, Carotenoids, and Other Quality Characteristics in Commercially Packaged Fresh Spinach.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. C702, doi. 10.1111/j.1365-2621.2004.tb09919.x
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Mutagenicity and Acute Toxicity Evaluation of 2-Dodecylcyclobutanone.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. C713, doi. 10.1111/j.1365-2621.2004.tb09921.x
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Spectrophotometric Determination of Nitrite and Nitrate in Cured Meat by Sequential Injection Analysis.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. C690, doi. 10.1111/j.1365-2621.2004.tb09917.x
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Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat Extracts.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. C717, doi. 10.1111/j.1365-2621.2004.tb09922.x
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Characterization of Phaffia rhodozyma 3A 4-8 Generated by Low-dose γ-irradiation.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. M258, doi. 10.1111/j.1365-2621.2004.tb09939.x
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Identification of a Biomarker for the Detection of Prohibited Meat and Bone Meal Residues in Animal Feed.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. C739, doi. 10.1111/j.1365-2621.2004.tb09926.x
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Use of Active Packaging for Increasing Ascorbic Acid Retention in Food Beverages.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. E502, doi. 10.1111/j.1365-2621.2004.tb09936.x
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Skin Color Changes of Squids Todarodes pacificus and Loligo bleekeri During Chilled Storage.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. S414, doi. 10.1111/j.1365-2621.2004.tb09959.x
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How Diet and Health Labels Influence Taste and Satiation.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. S340, doi. 10.1111/j.1365-2621.2004.tb09946.x
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Photostability of Sodium Iron Ethylenediaminetetraacetic Acid (NaFeEDTA) in Stored Fish Sauce and Soy Sauce.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. S380, doi. 10.1111/j.1365-2621.2004.tb09953.x
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Antioxidative Properties of Commercial Fruit Preparations and Stability of Bilberry and Black Currant Extracts in Milk Products.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. S351, doi. 10.1111/j.1365-2621.2004.tb09948.x
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Capillary Flow and Rheology Measurements on Chocolate Crumb/Sunflower Oil Mixtures.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. E465, doi. 10.1111/j.1365-2621.2004.tb09931.x
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Sensory Texture and Mechanical Properties of Stranded and Particulate Whey Protein Emulsion Gels.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. S333, doi. 10.1111/j.1365-2621.2004.tb09945.x
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Sensory Evaluation of Irradiated Ground Beef Patties for the National School Lunch Program.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. S384, doi. 10.1111/j.1365-2621.2004.tb09954.x
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Jam Processing Effect on Phenolics and Antioxidant Capacity in Anthocyanin-rich Fruits: Cherry, Plum, and Raspberry.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. S395, doi. 10.1111/j.1365-2621.2004.tb09956.x
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Effects of Genotype, Root Size, Storage, and Processing on Bioactive Compounds in Organically Grown Carrots ( Daucus carota L.).
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. S388, doi. 10.1111/j.1365-2621.2004.tb09955.x
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