Works matching IS 00221147 AND DT 2005 AND VI 70 AND IP 3
Results: 41
Real-time Polymerase Chain Reaction for the Food Microbiologist: Technologies, Applications, and Limitations.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. R49, doi. 10.1111/j.1365-2621.2005.tb07149.x
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Mortadella Sausage Formulations with Partial and Total Replacement of Beef and Pork Backfat with Mechanically Separated Meat from Spent Layer Hens.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. S236, doi. 10.1111/j.1365-2621.2005.tb07163.x
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Physical Properties, Sensory Attributes, and Consumer Preference of Pear Fruit Leather.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. E177, doi. 10.1111/j.1365-2621.2005.tb07133.x
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Chemopreventive Potential of Wild Lowbush Blueberry Fruits in Multiple Stages of Carcinogenesis.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. S159, doi. 10.1111/j.1365-2621.2005.tb07151.x
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Bioavailability of Elemental Iron Powders in Bread Assessed with an In vitro Digestion/Caco-2 Cell Culture Model.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. S199, doi. 10.1111/j.1365-2621.2005.tb07157.x
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Influence of pH-Induced Unfolding and Refolding of Egg Albumen on Its Foaming Properties.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. C222, doi. 10.1111/j.1365-2621.2005.tb07129.x
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Radical Scavenging Capacity and Antioxidant Activity of the E Vitamer Fraction in Rice Bran.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. C208, doi. 10.1111/j.1365-2621.2005.tb07127.x
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Aging and Enhancement Effects on Quality Characteristics of Beef Strip Steaks.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. S242, doi. 10.1111/j.1365-2621.2005.tb07164.x
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Identification of Ellagic Acid in Blackberry Juice Sediment.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. C189, doi. 10.1111/j.1365-2621.2005.tb07124.x
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A Novel Noninvasive Ultrasonic Method to Assess Avocado Ripening.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. E187, doi. 10.1111/j.1365-2621.2005.tb07134.x
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- Article
Physical Properties of Gelatin Films Plasticized by Blends of Glycerol and Sorbitol.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. E172, doi. 10.1111/j.1365-2621.2005.tb07132.x
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Sensory Evaluation of Irradiated and Nonirradiated Poultry Breast Meat Infused with Plant Extracts.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. S228, doi. 10.1111/j.1365-2621.2005.tb07162.x
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Plasticizing Effects of Beeswax and Carnauba Wax on Tensile and Water Vapor Permeability Properties of Whey Protein Films.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. E239, doi. 10.1111/j.1365-2621.2005.tb07141.x
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Flow Behavior of Milk Chocolate Melt and the Application to Coating Flow.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. E165, doi. 10.1111/j.1365-2621.2005.tb07131.x
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Sensory Evaluation of Fresh Strawberries ( Fragaria ananassa) Coated with Chitosan-based Edible Coatings.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. S172, doi. 10.1111/j.1365-2621.2005.tb07153.x
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Frozen State Transitions of Sucrose-Protein-Cornstarch Mixtures.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. E198, doi. 10.1111/j.1365-2621.2005.tb07136.x
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Thermal Kinetic Parameters of Thiamin in Wheat Flour at Temperatures Higher than 100°C.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. E205, doi. 10.1111/j.1365-2621.2005.tb07137.x
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Use of Hydration, Germination, and α-Galactosidase Treatments to Reduce Oligosaccharides in Dry Beans.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. C203, doi. 10.1111/j.1365-2621.2005.tb07126.x
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Dough and Hearth Bread Characteristics Influenced by Protein Composition, Protein Content, DATEM, and Their Interactions.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. C214, doi. 10.1111/j.1365-2621.2005.tb07128.x
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- Article
Effect of Sucrose Addition and Heat Treatment on Egg Albumen Protein Gelation.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. E230, doi. 10.1111/j.1365-2621.2005.tb07140.x
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Structural Characterization of Amaranth Protein Gels.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. E223, doi. 10.1111/j.1365-2621.2005.tb07139.x
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A Functional Chitosan-Enriched Fish Sausage Treated by High Pressure.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. M166, doi. 10.1111/j.1365-2621.2005.tb07145.x
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Comparative Study on Flavor Preference between Japanese and Chinese for Dried Bonito Stock and Chicken Bouillon.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. S193, doi. 10.1111/j.1365-2621.2005.tb07156.x
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- Article
Effect of Combining Proteolysis and Lactic Acid Bacterial Fermentation on the Characteristics of Minced Mackerel.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. S186, doi. 10.1111/j.1365-2621.2005.tb07155.x
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Improvement of the Functionality of Minced Mackerel by Hydrolysis and Subsequent Lactic Acid Bacterial Fermentation.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. M172, doi. 10.1111/j.1365-2621.2005.tb07146.x
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In Vitro and In Vivo Digestibility of Recrystallized Amylose and Its Application for Low Glycemic Foods.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. S179, doi. 10.1111/j.1365-2621.2005.tb07154.x
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Protein Stabilization of Emulsions and Foams.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. R54, doi. 10.1111/j.1365-2621.2005.tb07150.x
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Stabilization and Partial Purification of a Protease from Ginger Rhizome ( Zingiber offinale Roscoe).
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. C231, doi. 10.1111/j.1365-2621.2005.tb07130.x
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A Study of Cider Distillates Using Sensory and Chromatographic Data and Chemometric Analysis.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. S204, doi. 10.1111/j.1365-2621.2005.tb07158.x
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- Article
Anthocyanin Pigment Composition of Blackberries.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. C198, doi. 10.1111/j.1365-2621.2005.tb07125.x
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- Article
Effect of Lactic Acid Fermentation on Enrichment of Antioxidant Properties and Bioactive Isoflavones in Soybean.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. S215, doi. 10.1111/j.1365-2621.2005.tb07160.x
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Spray Drying of High-sucrose Dairy Emulsions: Feasibility and Physicochemical Properties.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. E244, doi. 10.1111/j.1365-2621.2005.tb07142.x
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Adhesion of Dry Seasoning Particles onto Tortilla Chip.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. E215, doi. 10.1111/j.1365-2621.2005.tb07138.x
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Effects of Mica, Carnauba Wax, Glycerol, and Sodium Caseinate Concentrations on Water Vapor Barrier and Mechanical Properties of Coated Paper.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. E192, doi. 10.1111/j.1365-2621.2005.tb07135.x
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- Article
Variation of Fructooligosaccharides and their Metabolizing Enzymes in Onion Bulb ( Allium cepa L. cv. Tenshin) During Long-term Storage.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. S208, doi. 10.1111/j.1365-2621.2005.tb07159.x
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- Article
Incorporation and Survival of Probiotic Bacteria in Whey Cheese Matrices.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. M160, doi. 10.1111/j.1365-2621.2005.tb07144.x
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- Article
Pressing Effects on Yield, Quality, and Nutraceutical Content of Juice, Seeds, and Skins from Black Beauty and Sunbelt Grapes.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. S167, doi. 10.1111/j.1365-2621.2005.tb07152.x
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Effects of Hot Rehydration in the Presence of Hydrogen Peroxide on Microbial Quality, Texture, Color, and Antioxidant Activity of Cold-stored Intermediate-moisture Sun-dried Figs.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. M153, doi. 10.1111/j.1365-2621.2005.tb07143.x
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- Article
Reduction of Levels of Volatile Components Associated with the 'Beany' Flavor in Soymilk by Lactobacilli and Streptococci.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. M186, doi. 10.1111/j.1365-2621.2005.tb07148.x
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Effect of Sequential Treatment of Warm Water Dip and Low-dose Gamma Irradiation on the Quality of Fresh-cut Green Onions.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. M179, doi. 10.1111/j.1365-2621.2005.tb07147.x
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- Article
Cultivar Effects on Quality of Fresh Cut Apple Slices from 1-Methylcyclopropene (1-MCP)-Treated Apple Fruit.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 3, p. S221, doi. 10.1111/j.1365-2621.2005.tb07161.x
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