Works matching IS 00221147 AND DT 2005 AND VI 70 AND IP 7
Results: 37
Composition and Structure of Fat Bloom in Untempered Chocolate.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s450, doi. 10.1111/j.1365-2621.2005.tb11491.x
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Lipid Oxidations in Ordinary and Dark Muscles of Fish: Influences on Rancid Off-odor Development and Color Darkening of Yellowtail Flesh During Ice Storage.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s490, doi. 10.1111/j.1365-2621.2005.tb11497.x
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Chemical Markers for Tracking the Sensory Contribution of Production Stages in Muscat Wine Distillates.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s432, doi. 10.1111/j.1365-2621.2005.tb11488.x
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Rheological and Morphological Comparison of Thermal and Hydrostatic Pressure-Induced Filamentous Myosin Gels.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. e432, doi. 10.1111/j.1365-2621.2005.tb11472.x
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Fracture Analysis of Alginate Gels.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. e425, doi. 10.1111/j.1365-2621.2005.tb11471.x
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Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) Fillets.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. e418, doi. 10.1111/j.1365-2621.2005.tb11470.x
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Effects of Calcium Ascorbate and Ionizing Radiation on the Survival of Listeria monocytogenes and Product Quality of Fresh-cut 'Gala' Apples.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m352, doi. 10.1111/j.1365-2621.2005.tb11479.x
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Effect of Water Activity on Thermal Inactivation of Salmonella in Ground Turkey.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m363, doi. 10.1111/j.1365-2621.2005.tb11481.x
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Influence of Surface Topography on the Effectiveness of Pulsed Light Treatment for the Inactivation of Listeria innocua on Stainless-steel Surfaces.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m345, doi. 10.1111/j.1365-2621.2005.tb11478.x
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Sporulation and Heat Resistance of Spores from a Clostridium sp. RKD.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m367, doi. 10.1111/j.1365-2621.2005.tb11482.x
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Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid-phase Microextraction (SPME).
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. c433, doi. 10.1111/j.1365-2621.2005.tb11465.x
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- Article
Protein Structural Changes During Preparation and Storage of Surimi.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. c448, doi. 10.1111/j.1365-2621.2005.tb11467.x
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Survival Analysis Applied to Sensory Shelf Life of Yogurts-I: Argentine Formulations.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s442, doi. 10.1111/j.1365-2621.2005.tb11489.x
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Cutting Shape and Storage Temperature Affect Overall Quality of Fresh-cut Papaya cv. 'Maradol'.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s482, doi. 10.1111/j.1365-2621.2005.tb11496.x
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Serving Temperature Effects on Milk Flavor, Milk Aftertaste, and Volatile Compound Quantification in Nonfat and Whole Milk.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s413, doi. 10.1111/j.1365-2621.2005.tb11485.x
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Effects of Long-term Storage on Sensory and Nutritional Quality of Rolled Oats.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s453, doi. 10.1111/j.1365-2621.2005.tb11492.x
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Formulation of Corn Zein Chewing Gum and Evaluation of Sensory Properties by the Time-Intensity Method.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s475, doi. 10.1111/j.1365-2621.2005.tb11495.x
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Sensory Evaluation of Butterfat-Vegetable Oil Blend Spread Prepared with Structured Lipid Containing Canola Oil and Caprylic Acid.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s406, doi. 10.1111/j.1365-2621.2005.tb11484.x
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Survival Analysis Applied to Sensory Shelf Life of Yogurts-II: Spanish Formulations.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s446, doi. 10.1111/j.1365-2621.2005.tb11490.x
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Antioxidant Capacity of Fruit Extracts of Blackberry (Rubus sp.) Produced in Different Climatic Regions.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s497, doi. 10.1111/j.1365-2621.2005.tb11498.x
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Enhanced Thermal Resistance of Salmonella in Whole Muscle Compared to Ground Beef.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m359, doi. 10.1111/j.1365-2621.2005.tb11480.x
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Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum).
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s504, doi. 10.1111/j.1365-2621.2005.tb11499.x
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Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L-α-Aromatic Amino Acids.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s401, doi. 10.1111/j.1365-2621.2005.tb11483.x
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Influence of Flavor Variability in Skim Milk Powder on Consumer Acceptability of Ingredient Applications.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s427, doi. 10.1111/j.1365-2621.2005.tb11487.x
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The Protease-Resistant Fraction of Smoked, Dried Bonito Lowers Serum Cholesterol in Ovariectomized Rats Fed Cholesterol-Free Diets.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s467, doi. 10.1111/j.1365-2621.2005.tb11494.x
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Impact of Ionizing Radiation and Thermal Treatments on Furan Levels in Fruit Juice.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. e409, doi. 10.1111/j.1365-2621.2005.tb11468.x
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Antimicrobial Effects of Lactoferrin, Lysozyme, and the Lactoperoxidase System and Edible Whey Protein Films Incorporating the Lactoperoxidase System Against Salmonella enterica and Escherichia coli O157:H7.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m332, doi. 10.1111/j.1365-2621.2005.tb11476.x
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Development of Shelf-stable Intermediate-moisture Meat Products Using Active Edible ChitosanCoating and Irradiation.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m325, doi. 10.1111/j.1365-2621.2005.tb11475.x
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Image Segmentation and Bruise Identification on Potatoes Using a Kohonen's Self-Organizing Map.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. e415, doi. 10.1111/j.1365-2621.2005.tb11469.x
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A Novel Technique for Ice Crystal Visualization in Frozen Solids Using X-Ray Micro-Computed Tomography.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. e437, doi. 10.1111/j.1365-2621.2005.tb11473.x
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Headspace Gas Chromatography-Mass Spectrometry and Electronic Nose Analysis of Volatile Compounds in Canned Alaska Pink Salmon Having Various Grades of Watermarking.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s419, doi. 10.1111/j.1365-2621.2005.tb11486.x
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Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s459, doi. 10.1111/j.1365-2621.2005.tb11493.x
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Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating the Lactoperoxidase System.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m317, doi. 10.1111/j.1365-2621.2005.tb11474.x
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Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low-Acid Fermented Sausages.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m339, doi. 10.1111/j.1365-2621.2005.tb11477.x
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Effect of Gamma-Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish Kimchi.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. c441, doi. 10.1111/j.1365-2621.2005.tb11466.x
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Kinetics of Thiamin Degradation in Solutions under Ambient Storage Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. c423, doi. 10.1111/j.1365-2621.2005.tb11463.x
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Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. c427, doi. 10.1111/j.1365-2621.2005.tb11464.x
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