Works matching IS 00221147 AND DT 2005 AND VI 70 AND IP 4
Results: 44
Irradiation-induced Cured Ham Color Fading and Regeneration.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C281, doi. 10.1111/j.1365-2621.2005.tb07174.x
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Vitamin E and Oxidative Stability During Storage of Raw and Dry Roasted Peanuts Packaged under Air and Vacuum.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C292, doi. 10.1111/j.1365-2621.2005.tb07176.x
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Variation in Furanocoumarin Content and New Furanocoumarin Dimers in Commercial Grapefruit ( Citrus paradisi Macf.) Juices.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C307, doi. 10.1111/j.1365-2621.2005.tb07178.x
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Nutritional Composition of Genetically Modified Peanut Varieties.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S254, doi. 10.1111/j.1365-2621.2005.tb07198.x
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Soluble Albumin and Biological Value of Protein in Cocoa ( Theobroma cacao L.) Beans as a Function of Roasting Time.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S294, doi. 10.1111/j.1365-2621.2005.tb07205.x
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Three-dimensional Quantitative Analysis of Bread Crumb by X-ray Microtomography.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. E265, doi. 10.1111/j.1365-2621.2005.tb07182.x
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Chemical Constituents, Antimicrobial Investigations, and Antioxidative Potentials of Anethum graveolens L. Essential Oil and Acetone Extract: Part 52.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M208, doi. 10.1111/j.1365-2621.2005.tb07190.x
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Heterocyclic Amines: 2. Inhibitory Effects of Natural Extracts on the Formation of Polar and Nonpolar Heterocyclic Amines in Cooked Beef.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C263, doi. 10.1111/j.1365-2621.2005.tb07171.x
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Quantification of Spice Mixture Compositions by Electronic Nose: Part I. Experimental Design and Data Analysis Using Neural Networks.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. E253, doi. 10.1111/j.1365-2621.2005.tb07180.x
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Variation in Flavor and Textural Descriptions of Cooked Steaks from Bovine m. longissimus thoracis et lumborum from Different Production and Aging Regimes.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S309, doi. 10.1111/j.1365-2621.2005.tb07208.x
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Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd Cheddar.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S286, doi. 10.1111/j.1365-2621.2005.tb07204.x
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Electromyography of Eating Apples: Influences of Cooking, Cutting, and Peeling.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S257, doi. 10.1111/j.1365-2621.2005.tb07199.x
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Effective Thermal Conductivity of Rice Flour and Whole and Skim Milk Powder.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. E279, doi. 10.1111/j.1365-2621.2005.tb07184.x
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Quality and Functional Characteristics of Chungkukjang Prepared with Various Bacillus sp. Isolated from Traditional Chungkukjang.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M191, doi. 10.1111/j.1365-2621.2005.tb07187.x
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Stability of β-glucosidase Activity Produced by Bifidobacterium and Lactobacillus spp. in Fermented Soymilk During Processing and Storage.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M236, doi. 10.1111/j.1365-2621.2005.tb07194.x
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A Comparative Study between Acid-and Alkali-aided Processing and Surimi Processing for the Recovery of Proteins from Channel Catfish Muscle.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C298, doi. 10.1111/j.1365-2621.2005.tb07177.x
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Functional Properties of Glycated Soy 11S Glycinin.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C269, doi. 10.1111/j.1365-2621.2005.tb07172.x
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Best Estimated Aroma and Taste Detection Threshold for Guaiacol in Water and Apple Juice.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S267, doi. 10.1111/j.1365-2621.2005.tb07201.x
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- Article
Antifungal Coatings on Fresh Strawberries ( Fragaria × ananassa) to Control Mold Growth During Cold Storage.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M202, doi. 10.1111/j.1365-2621.2005.tb07189.x
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Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen Storage.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C313, doi. 10.1111/j.1365-2621.2005.tb07179.x
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Subcritical Water and Sulfured Water Extraction of Anthocyanins and Other Phenolics from Dried Red Grape Skin.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S270, doi. 10.1111/j.1365-2621.2005.tb07202.x
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Evaluation of Milk Mineral Antioxidant Activity in Beef Meatballs and Nitrite-cured Sausage.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C250, doi. 10.1111/j.1365-2621.2005.tb07168.x
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DNA Damage-Inducible Gene Expression and Formation of 5-Fluorouracil-Resistant Mutants in Escherichia coli Exposed to 2-Dodecylcyclobutanone.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C254, doi. 10.1111/j.1365-2621.2005.tb07169.x
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Influence of Low-temperature Blanching Combined with High-pressure Shift Freezing on the Texture of Frozen Carrots.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S304, doi. 10.1111/j.1365-2621.2005.tb07207.x
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The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-δ-lactone or Calcium Sulfate.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C258, doi. 10.1111/j.1365-2621.2005.tb07170.x
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Improved Recovery Procedure for Evaluation of Sanitizer Efficacy in Disinfecting Contaminated Cantaloupes.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M242, doi. 10.1111/j.1365-2621.2005.tb07195.x
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Effect of Water Hardness on the Taste of Alkaline Electrolyzed Water.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S249, doi. 10.1111/j.1365-2621.2005.tb07197.x
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Examination of Exopolysaccharide Produced by Lactobacillus delbrueckii subsp. bulgaricus Using Confocal Laser Scanning and Scanning Electron Microscopy Techniques.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M224, doi. 10.1111/j.1365-2621.2005.tb07192.x
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Raynaud's Phenomenon and the Possible Use of Foods.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. R67, doi. 10.1111/j.1365-2621.2005.tb07196.x
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Molecular Identification of Commercial Spicy Pollack Roe Products by PCR-RFLP Analysis.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C235, doi. 10.1111/j.1365-2621.2005.tb07165.x
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Total Phenolic Contents and Phenolic Acid Constituents in 4 Varieties of Bitter Melons ( Momordica charantia) and Antioxidant Activities of their Extracts.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C275, doi. 10.1111/j.1365-2621.2005.tb07173.x
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- Article
Rapid PCR-RFLP Method for the Identification of 5 Billfish Species.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C246, doi. 10.1111/j.1365-2621.2005.tb07167.x
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- Article
E Vitamer Fraction in Rice Bran Inhibits Autooxidation of Cholesterol and Linoleic Acid in Emulsified System during Incubation.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C286, doi. 10.1111/j.1365-2621.2005.tb07175.x
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- Article
Partial Characterization of Protease Activity in Squid ( Todaropsis eblanae) Mantle: Modification by High-pressure Treatment.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. C239, doi. 10.1111/j.1365-2621.2005.tb07166.x
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- Article
The Effects of Irradiation at 1.6 kGy on Quality Characteristics of Commercially Produced Ham and Pork Frankfurters over Extended Storage.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S262, doi. 10.1111/j.1365-2621.2005.tb07200.x
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Effect of Proline and Glutamine on the Functional Properties of Wheat Dough in Winter Wheat Varieties.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. E273, doi. 10.1111/j.1365-2621.2005.tb07183.x
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Inactivation of Salmonella during Drying and Storage of Carrot Slices Prepared Using Commonly Recommended Methods.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M230, doi. 10.1111/j.1365-2621.2005.tb07193.x
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Effect of Conductivity, pH, and Elution Buffer Salinity on Glycomacropeptide Recovery from Whey Using Anion Exchange Chromatography.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. E295, doi. 10.1111/j.1365-2621.2005.tb07186.x
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Design of a Beverage from Whey Permeate.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S277, doi. 10.1111/j.1365-2621.2005.tb07203.x
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Optimizing Sensorial Quality of Iranian White Brine Cheese Using Response Surface Methodology.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. S299, doi. 10.1111/j.1365-2621.2005.tb07206.x
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Sterilization of Scrambled Eggs in Military Polymeric Trays by Radio Frequency Energy.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. E288, doi. 10.1111/j.1365-2621.2005.tb07185.x
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Quantification of Spice Mixture Compositions by Electronic Nose: Part II. Comparison with GC and Sensory Methods.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. E259, doi. 10.1111/j.1365-2621.2005.tb07181.x
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Oat-based Symbiotic Beverage Fermented by Lactobacillus plantarum, Lactobacillus paracasei ssp. casei, and Lactobacillus acidophilus.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M216, doi. 10.1111/j.1365-2621.2005.tb07191.x
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- Article
Inactivation of Escherichia coli O157:H7 and Salmonella in Apple Cider and Orange Juice Treated with Combinations of Ozone, Dimethyl Dicarbonate, and Hydrogen Peroxide.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 4, p. M197, doi. 10.1111/j.1365-2621.2005.tb07188.x
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- Article