Works matching IS 00221147 AND DT 2005 AND VI 70 AND IP 1
Results: 63
Effect of Delayed Processing on Changes in Histamine and Other Quality Characteristics of 3 Commercially Canned Fishes.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. M24, doi. 10.1111/j.1365-2621.2005.tb09042.x
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Effect of Intermittent Curing on Mandarin Quality.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. M64, doi. 10.1111/j.1365-2621.2005.tb09048.x
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Role of Reduced Ionic Strength and Low pH in Gelation of Chicken Breast Muscle Protein.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. E1, doi. 10.1111/j.1365-2621.2005.tb09030.x
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Comparative Study on Antibacterial Effect of Pediocin ACCEL and Nisin Against Fluorescencestained Listeria monocytogenes BCRC 14845.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. M75, doi. 10.1111/j.1365-2621.2005.tb09051.x
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Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different Brines.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. M1, doi. 10.1111/j.1365-2621.2005.tb09039.x
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Rapid Measurement of Phytate in Soy Products by Mid-infrared Spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. C63, doi. 10.1111/j.1365-2621.2005.tb09022.x
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Effect of Organic Farming Practices on the Level of Latent Polyphenol Oxidase in Grapes.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. C74, doi. 10.1111/j.1365-2621.2005.tb09024.x
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Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt Effects.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. C67, doi. 10.1111/j.1365-2621.2005.tb09023.x
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Effects of Production and Processing Factors on Major Fruit and Vegetable Antioxidants.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. R11, doi. 10.1111/j.1365-2621.2005.tb09053.x
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Compositional Characteristics and Antioxidant Components of Cherry Laurel Varieties and Pekmez.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. S47, doi. 10.1111/j.1365-2621.2005.tb09064.x
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Effects of Rice Batter on Oil Uptake and Sensory Quality of Coated Fried Okra.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. S18, doi. 10.1111/j.1365-2621.2005.tb09058.x
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Reduction of Limonene Chlorohydrins in Commercial Citrus Oils.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. C104, doi. 10.1111/j.1365-2621.2005.tb09010.x
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Film-forming Characteristics of Starches.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. E31, doi. 10.1111/j.1365-2621.2005.tb09034.x
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Response Surface Model for the Estimation of Escherichia coli O 157:H7 Growth under Different Experimental Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. M30, doi. 10.1111/j.1365-2621.2005.tb09043.x
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DNA Extraction from Olive Oil and PCR Amplification of Microsatellite Markers.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. C108, doi. 10.1111/j.1365-2621.2005.tb09011.x
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Determination of Minimum Inhibitory Concentrations of Liquid Smoke Fractions.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. M12, doi. 10.1111/j.1365-2621.2005.tb09040.x
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In-package Pasteurization Combined with Biocide-impregnated Films to Inhibit Listeria monocytogenes and Salmonella Typhimurium in Turkey Bologna.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. M52, doi. 10.1111/j.1365-2621.2005.tb09046.x
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Antimicrobial Activity of Chitosan Films Enriched with Essential Oils.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. M45, doi. 10.1111/j.1365-2621.2005.tb09045.x
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Intelligent Packaging: Concepts and Applications.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. R1, doi. 10.1111/j.1365-2621.2005.tb09052.x
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Hydrophilic and Lipophilic Antioxidant Capacities of Commercial Mediterranean Vegetable Soups (Gazpachos).
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. S60, doi. 10.1111/j.1365-2621.2005.tb09066.x
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Reported Use of Reduced-sugar Foods and Beverages Reflect High-quality Diets.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. S42, doi. 10.1111/j.1365-2621.2005.tb09063.x
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Overall Quality Throughout Shelf Life of Minimally Fresh Processed Fennel.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. S13, doi. 10.1111/j.1365-2621.2005.tb09057.x
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Determining the Odor and Flavor Characteristics of Probiotic, Health-promoting Ingredients and the Effects of Repeated Exposure on Consumer Acceptance.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. S53, doi. 10.1111/j.1365-2621.2005.tb09065.x
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Effects of Bleaching on the Properties of Roasted Sesame Oil.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. C48, doi. 10.1111/j.1365-2621.2005.tb09019.x
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Optimization of Tropical Juice Composition for the Spanish Market.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. S28, doi. 10.1111/j.1365-2621.2005.tb09060.x
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Possible Influences of Water Loss and Polyphenol Oxidase Activity on Anthocyanin Content and Discoloration in Fresh Ripe Strawberry (cv. Oso Grande) During Storage at 1 °C.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. S79, doi. 10.1111/j.1365-2621.2005.tb09069.x
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Viscoelastic Behavior of Melon Tissue as Influenced by Blanching and Osmotic Dehydration.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. E12, doi. 10.1111/j.1365-2621.2005.tb09031.x
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Effect of Soybean Varieties and Growing Locations on the Flavor of Soymilk.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. C1, doi. 10.1111/j.1365-2621.2005.tb09009.x
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Hard Red Winter Wheat/Nutrim-OB Alkaline Fresh Noodles: Processing and Texture Analysis.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. S1, doi. 10.1111/j.1365-2621.2005.tb09056.x
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Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. C21, doi. 10.1111/j.1365-2621.2005.tb09014.x
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Inhibition of Fungal Growth on Wheat and Rye Bread by Modified Atmosphere Packaging and Active Packaging Using Volatile Mustard Essential Oil.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. M37, doi. 10.1111/j.1365-2621.2005.tb09044.x
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Anthocyanin Determination in Black Raspberry ( Rubus occidentalis) and Biological Specimens Using Liquid Chromatography-Electrospray Ionization Tandem Mass Spectrometry.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. C43, doi. 10.1111/j.1365-2621.2005.tb09018.x
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Food Microorganisms that Effectively Hydrolyze O-Glycoside but Not C-Glycoside Isoflavones in Puerariae Radix.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. C25, doi. 10.1111/j.1365-2621.2005.tb09015.x
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Stability of Saturated Acyl L-Ascorbates in Aqueous Solution.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. E7, doi. 10.1111/j.1365-2621.2005.tb09038.x
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Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated Pickles.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. M7, doi. 10.1111/j.1365-2621.2005.tb09050.x
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Gel-forming Ability and Radical-scavenging Activity of Soy Protein Hydrolysate Treated with Transglutaminase.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. C87, doi. 10.1111/j.1365-2621.2005.tb09027.x
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Characterization of Fish Myofibrillar Protein by Conjugation with Alginate Oligosaccharide Prepared Using Genetic Recombinant Alginate Lyase.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. C58, doi. 10.1111/j.1365-2621.2005.tb09021.x
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Physicochemical Properties of 2S Albumins and the Corresponding Protein Isolate from Sunflower ( Helianthus annuus).
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. C98, doi. 10.1111/j.1365-2621.2005.tb09029.x
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Health-related Interactions of Phytochemicals.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. R20, doi. 10.1111/j.1365-2621.2005.tb09054.x
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Effect of Storage Conditions on 2-Acetyl-1-pyrroline Content in Aromatic Rice Variety, Khao Dawk Mali 105.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. S34, doi. 10.1111/j.1365-2621.2005.tb09061.x
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Aflatoxin Inactivation Using Aqueous Extract of Ajowan ( Trachyspermum ammi) Seeds.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. C29, doi. 10.1111/j.1365-2621.2005.tb09016.x
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Antioxidant Potential of Pea Beans ( Phaseolus vulgaris L.).
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. S85, doi. 10.1111/j.1365-2621.2005.tb09071.x
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Production of Hypoallergenic Foods from Apricots.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. S38, doi. 10.1111/j.1365-2621.2005.tb09062.x
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Chemical Reactions and Stability of Riboflavin in Foods.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. R28, doi. 10.1111/j.1365-2621.2005.tb09055.x
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Development of a Monoclonal Antibody-based ELISA for Detection of Sulfamethazine and N<sup>4</sup>−acetyl Sulfamethazine in Chicken Breast Muscle Tissue.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. C113, doi. 10.1111/j.1365-2621.2005.tb09012.x
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Electronic Nose Technology in Quality Assessment: Monitoring the Ripening Process of Danish Blue Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. E44, doi. 10.1111/j.1365-2621.2005.tb09036.x
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Calcium and Iron Distribution in Fortified Vacuum-impregnated Fruits Determined by Electron Dispersion X-ray Microanalysis.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. E26, doi. 10.1111/j.1365-2621.2005.tb09033.x
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Effect of Relative Humidity on the Oxidative Stability of Microencapsulated Sea Buckthorn Seed Oil.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. E37, doi. 10.1111/j.1365-2621.2005.tb09035.x
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Influence of PET and PET/PEN Blend Packaging on Ascorbic Acid and Color in Juices Exposed to Fluorescent and UV Light.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. E19, doi. 10.1111/j.1365-2621.2005.tb09032.x
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Effect of Co-encapsulation of Probiotics with Prebiotics on Increasing the Viability of Encapsulated Bacteria under In Vitro Acidic and Bile Salt Conditions and in Yogurt.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. M18, doi. 10.1111/j.1365-2621.2005.tb09041.x
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