Works matching IS 00221147 AND DT 2005 AND VI 70 AND IP 6
Results: 33
Physiology and Microbiological Quality of Fresh-cut Mango Cubes as Affected by High-O<sup>2</sup> Controlled Atmospheres.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. m286, doi. 10.1111/j.1365-2621.2005.tb11448.x
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Fermentation Capabilities of Bifidobacteria Using Nondigestible Oligosaccharides, and Their Viability as Probiotics in Commercial Powder Infant Formula.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. m279, doi. 10.1111/j.1365-2621.2005.tb11447.x
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Effects of Alkaline and Acid Pretreatments on Alaska Pollock Skin Gelatin Extraction.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c392, doi. 10.1111/j.1365-2621.2005.tb11435.x
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One Tangerine/Grapefruit Hybrid (Tangelo) Contains Trace Amounts of Furanocoumarins at a Level Too Low To Be Associated with Grapefruit/Drug Interactions.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c419, doi. 10.1111/j.1365-2621.2005.tb11440.x
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Effect of Pectinmethylesterase Infusion Methods and Processing Techniques on Strawberry Firmness.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. s383, doi. 10.1111/j.1365-2621.2005.tb11460.x
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Optimization Analysis of Sunflower Butter.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. s365, doi. 10.1111/j.1365-2621.2005.tb11457.x
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Water Vapor Permeability and Mechanical Properties of Soy Protein Isolate Edible Films Composed of Different Plasticizer Combinations.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. e387, doi. 10.1111/j.1365-2621.2005.tb11443.x
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Thermoultrasonication Eliminates Salmonellae from Intact Eggshells without Changing the Functional Properties of their Components.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. m292, doi. 10.1111/j.1365-2621.2005.tb11449.x
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Microbiological Characteristics of Enhancement Solutions.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. m296, doi. 10.1111/j.1365-2621.2005.tb11450.x
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Functional and Thermal Properties of Wheat, Barley, and Soy Flours and Their Blends Treated with a Microbial Transglutaminase.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c380, doi. 10.1111/j.1365-2621.2005.tb11433.x
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Volatile Compounds and Chemical Changes in Ultrapasteurized Milk Packaged in Polyethylene Terephthalate Containers.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c407, doi. 10.1111/j.1365-2621.2005.tb11438.x
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Human Milk Banking: Influence of Different Pasteurization Temperatures on Levels of Protein Sulfur Amino Acids and Some Free Amino Acids.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c373, doi. 10.1111/j.1365-2621.2005.tb11431.x
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Microencapsulating Properties of Trehalose and of its Blends with Sucrose and Lactose.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. e401, doi. 10.1111/j.1365-2621.2005.tb11445.x
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Quality Characteristics of Spaghetti as Affected by Green and Yellow Pea, Lentil, and Chickpea Flours.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. s371, doi. 10.1111/j.1365-2621.2005.tb11458.x
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Use of Electrolyzed Oxidizing Water for Quality Improvement of Frozen Shrimp.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. m310, doi. 10.1111/j.1365-2621.2005.tb11453.x
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Microstructure-Extractability Relationships in the Extraction of Prepelletized Jalapeño Peppers with Supercritical Carbon Dioxide.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. e379, doi. 10.1111/j.1365-2621.2005.tb11442.x
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Hydrogen Peroxide and Calcium Chloride Added to Irrigation Water as a Strategy to Reduce Bacterial Populations and Improve Quality of Fresh Mushrooms.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. m273, doi. 10.1111/j.1365-2621.2005.tb11446.x
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Purification of Amylase from Honey.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c413, doi. 10.1111/j.1365-2621.2005.tb11439.x
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Lipase-catalyzed Transesterification of Medium-chain Triacylglycerols and a Fully Hydrogenated Soybean Oil.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c365, doi. 10.1111/j.1365-2621.2005.tb11430.x
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The Effects of Damaged Kernel Caused by Combine Harvester Settings on Milled Rice Free Fatty Acid Levels.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c376, doi. 10.1111/j.1365-2621.2005.tb11432.x
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Nonenymatic Browning, Fluorescence Development, and Formation of Pyrrole Derivatives in Phosphatidylethanolamine/ Ribose/Lysine Model Systems.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c387, doi. 10.1111/j.1365-2621.2005.tb11434.x
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Electronic Nose Technology in Quality Assessment: Predicting Volatile Composition of Danish Blue Cheese During Ripening.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. e392, doi. 10.1111/j.1365-2621.2005.tb11444.x
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Effects of Food Processing on Blueberry Antiproliferation and Antioxidant Activity.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. s389, doi. 10.1111/j.1365-2621.2005.tb11461.x
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Advances in Seed Protein Research: A Perspective on Seed Allergens.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. r93, doi. 10.1111/j.1365-2621.2005.tb11454.x
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Functional and Nutritional Properties of Red Salmon (Oncorhynchus nerka) Enzymatic Hydrolysates.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c401, doi. 10.1111/j.1365-2621.2005.tb11437.x
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Rapid Determination of Spinal Cord Content in Ground Beef by Near-Infrared Spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. c397, doi. 10.1111/j.1365-2621.2005.tb11436.x
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Effect of Heat-Moisture Treatment and Acid Modification on Rheological, Textural, and Differential Scanning Calorimetry Characteristics of Sweetpotato Starch.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. e373, doi. 10.1111/j.1365-2621.2005.tb11441.x
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Retention of Ginsenosides in Dried Ginseng Root: Comparison of Drying Methods.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. s355, doi. 10.1111/j.1365-2621.2005.tb11455.x
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Potato Chip Quality and Frying Oil Stability of High Oleic Acid Soybean Oil.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. s395, doi. 10.1111/j.1365-2621.2005.tb11462.x
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Growth or Survival of Listeria monocytogenes in Ready-to-Eat Meat Products and Combination Deli Salads During Refrigerated Storage.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. m301, doi. 10.1111/j.1365-2621.2005.tb11451.x
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Comparison of Shelf Life of Eggs Coated with Chitosans Prepared under Various Deproteinization and Demineralization Times.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. s377, doi. 10.1111/j.1365-2621.2005.tb11459.x
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Effect of Amino Acids and Peptides on Mixing and Frozen Dough Properties of Wheat Flour.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. s359, doi. 10.1111/j.1365-2621.2005.tb11456.x
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- Article
Allyl Alcohol Is the Sole Antiyeast Compound in Heated Garlic Extract.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 6, p. m305, doi. 10.1111/j.1365-2621.2005.tb11452.x
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