Works matching IS 00221147 AND DT 2005 AND VI 70 AND IP 9
Results: 39
The Flavonoid Eriodictyol as Substrate of Peach Polyphenol Oxidase.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. C540, doi. 10.1111/j.1365-2621.2005.tb08302.x
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Flowers and Leaves of Tropaeolum majus L. as Rich Sources of Lutein.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. S605, doi. 10.1111/j.1365-2621.2005.tb08336.x
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Aseptic Processing of Sweetpotato Purees Using a Continuous Flow Microwave System.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. E531, doi. 10.1111/j.1365-2621.2005.tb08315.x
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Nutritional, Sensory, and Physicochemical Properties of Vitamin E- and Mineral-fortified Fresh-cut Apples by Use of Vacuum Impregnation.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. S593, doi. 10.1111/j.1365-2621.2005.tb08334.x
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Antioxidant Properties of Flavone C-Glycosides from Atractylodes japonica Leaves in Human Low-density Lipoprotein Oxidation.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. S575, doi. 10.1111/j.1365-2621.2005.tb08331.x
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Sensory and Chemical Analyses of Oyster Mushrooms ( Pleurotus sajor-caju) Harvested from Different Substrates.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. S586, doi. 10.1111/j.1365-2621.2005.tb08333.x
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Limiting Partition Coefficient in Progressive Freeze-concentration.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. E546, doi. 10.1111/j.1365-2621.2005.tb08317.x
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Optimization of Thermal Pretreatment Conditions for the Separation of Native α-Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of β-Lactoglobulin.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. E557, doi. 10.1111/j.1365-2621.2005.tb08319.x
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Ultrastructural Variation in Beef M. longissimus dorsi as an Explanation of the Variation in Beef Tenderness.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. E579, doi. 10.1111/j.1365-2621.2005.tb08322.x
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Activity of ε-Polylysine Against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. M404, doi. 10.1111/j.1365-2621.2005.tb08325.x
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A 4-Hexylresorcinol-based Formulation to Prevent Melanosis and Microbial Growth in Chilled Tiger Prawns ( Marsupenaeus japonicus) from Aquaculture.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. M415, doi. 10.1111/j.1365-2621.2005.tb08327.x
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Distribution of Catechins, Theaflavins, Caffeine, and Theobromine in 77 Teas Consumed in the United States.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. C550, doi. 10.1111/j.1365-2621.2005.tb08304.x
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Heat Intensity and Warmed-over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper Levels.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. S600, doi. 10.1111/j.1365-2621.2005.tb08335.x
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Oxidative Degradation of Bisphenol A by Fruit Homogenates.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. C529, doi. 10.1111/j.1365-2621.2005.tb08300.x
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Effects of Oolong Tea Supplementation on Lipid Peroxidation of Athletes at Rest and Post-exhaustive Exercise.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. S581, doi. 10.1111/j.1365-2621.2005.tb08332.x
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Prediction of Microbial and Sensory Quality of Cold Smoked Atlantic Salmon ( Salmo salar) by Electronic Nose.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. S563, doi. 10.1111/j.1365-2621.2005.tb08330.x
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Freezing and Ice Recrystallization Properties of Sucrose Solutions Containing Ice Structuring Proteins from Cold-Acclimated Winter Wheat Grass Extract.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. E552, doi. 10.1111/j.1365-2621.2005.tb08318.x
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Effect of Existence of Exogenous Protein on Physicochemical Properties of Heat- and Transglutaminase-induced Bovine Collagen-peptide Gel.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. E505, doi. 10.1111/j.1365-2621.2005.tb08310.x
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Physical Properties of Co-crystalline Sugar and Honey.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. E567, doi. 10.1111/j.1365-2621.2005.tb08320.x
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Recent Developments in Noninvasive Techniques for Fresh Fruit and Vegetable Internal Quality Analysis.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. R131, doi. 10.1111/j.1365-2621.2005.tb08328.x
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Chemistry and Reactions of Reactive Oxygen Species in Foods.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. R142, doi. 10.1111/j.1365-2621.2005.tb08329.x
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Physicochemical Properties of Carboxy-methylated Sago ( Metroxylon sagu) Starch.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. C560, doi. 10.1111/j.1365-2621.2005.tb08305.x
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Consumer and Descriptive Sensory Analysis of Black Walnut Syrup.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. S610, doi. 10.1111/j.1365-2621.2005.tb08337.x
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Development of a Model System to Mimic Beef Bone Discoloration.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. C575, doi. 10.1111/j.1365-2621.2005.tb08307.x
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Quantitative Detection of Poultry in Cooked Meat Products.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. C586, doi. 10.1111/j.1365-2621.2005.tb08309.x
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Retaining Green Pigments on Thermally Processed Peels-on Green Pears.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. C568, doi. 10.1111/j.1365-2621.2005.tb08306.x
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Extension of Postharvest Life of Oyster Mushroom by Modified Atmosphere Packaging Technique.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. E573, doi. 10.1111/j.1365-2621.2005.tb08321.x
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Ultrastructural and Changes in Pectin Composition of Sweet Cherry from the Application of Prefreezing Treatments.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. E526, doi. 10.1111/j.1365-2621.2005.tb08314.x
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Effect of Ice Storage on the Physicochemical and Dynamic Viscoelastic Properties of Ribbonfish ( Trichiurus spp) Meat.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. E537, doi. 10.1111/j.1365-2621.2005.tb08316.x
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Effect of Raw Potato Composition on Acrylamide Formation in Potato Chips.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. E519, doi. 10.1111/j.1365-2621.2005.tb08313.x
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Incorporation of the Antilisterial Bacteriocin-like Inhibitory Substance from Pediococcus parvulus VKMX133 into Film-forming Protein Matrices with Different Hydrophobicity.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. M398, doi. 10.1111/j.1365-2621.2005.tb08324.x
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High Hydrostatic Pressure Affects Flavor-binding Properties of Whey Protein Concentrate.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. C581, doi. 10.1111/j.1365-2621.2005.tb08308.x
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Quality of Whole Lobster ( Homarus americanus) Treated with Sodium Tripolyphosphate Before Cooking and Frozen Storage.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. C523, doi. 10.1111/j.1365-2621.2005.tb08299.x
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Effect of Processing Under Ultraviolet Light on the Shelf Life of Fresh-Cut Cantaloupe Melon.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. C534, doi. 10.1111/j.1365-2621.2005.tb08301.x
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Rapid Fruit Extracts Antioxidant Capacity Determination by Fourier Transform Infrared Spectroscopy.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. C545, doi. 10.1111/j.1365-2621.2005.tb08303.x
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Impact of Excitation and Material Parameters on the Efficiency of Ultrasonic Cutting of Bakery Products.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. E510, doi. 10.1111/j.1365-2621.2005.tb08311.x
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Effect of Drying on the Nutraceutical Quality of Sea Buckthorn ( Hippophae rhamnoides L. ssp. sinensis) Leaves.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. E514, doi. 10.1111/j.1365-2621.2005.tb08312.x
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Effectiveness of Some Natural Antimicrobial Compounds in Controlling Pathogen or Spoilage Bacteria in Lightly Fermented Chinese Cabbage.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. M393, doi. 10.1111/j.1365-2621.2005.tb08323.x
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Effectiveness of Individual or Combined Sanitizer Treatments for Inactivating Salmonella spp. on Smooth Surface, Stem Scar, and Wounds of Tomatoes.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 9, p. M409, doi. 10.1111/j.1365-2621.2005.tb08326.x
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