Works matching IS 00221147 AND DT 2006 AND VI 71 AND IP 2
Results: 47
Influence of Sulfonation on the Properties of Expanded Extrudates Containing 32% Whey Protein.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. E17, doi. 10.1111/j.1365-2621.2006.tb08892.x
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Postharvest Quality and Microbial Population of Head Lettuce as Affected by Moisture at Harvest.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. M45, doi. 10.1111/j.1365-2621.2006.tb08906.x
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Selectivity Aspects of Lipolysis of Milkfat (Butteroil) by Immobilized Pregastric Esterases from Kid Goats and Lambs.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. E68, doi. 10.1111/j.1365-2621.2006.tb08899.x
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High Dietary Vitamin E Affects Storage Stability of Frozen-refrigerated Trout Fillets.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. C91, doi. 10.1111/j.1365-2621.2006.tb08888.x
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Evaluation of the Antioxidant Properties of the Brazilian Cerrado Fruit Annona crassiflora (Araticum).
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. C102, doi. 10.1111/j.1365-2621.2006.tb08882.x
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Evaluation of Shelf Life of Superchilled Cod (Gadus morhua) Fillets and the Influence of Temperature Fluctuations During Storage on Microbial and Chemical Quality Indicators.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S97, doi. 10.1111/j.1365-2621.2006.tb08928.x
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Induction of Quinone Reductase, The Phase 2 Anticarcinogenic Marker Enzyme, in Hepa1c1c7 Cells by Radish Sprouts, Raphanus sativus L.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S144, doi. 10.1111/j.1365-2621.2006.tb08917.x
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Ascorbic Acid Retention, Microbial Growth, and Sensory Acceptability of Lettuce Leaves Subjected to Mild Heat Shocks.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S188, doi. 10.1111/j.1365-2621.2006.tb08924.x
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Frozen Wild Blueberry-Tofu-Soymilk Desserts.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S119, doi. 10.1111/j.1365-2621.2006.tb08914.x
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Texture and Water Retention Improvement in High-pressure Thermally Treated Scrambled Egg Patties.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. E52, doi. 10.1111/j.1365-2621.2006.tb08897.x
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Ultrasonication and Fresh Produce (Cos lettuce) Preservation.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. M62, doi. 10.1111/j.1365-2621.2006.tb08909.x
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Changes in Physical/chemical Composition and Histological Properties of Dorsal and Ventral Ordinary Muscles of Full-cycle Cultured Pacific Bluefin Tuna, Thunnus orientalis, During Chilled Storage.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. E45, doi. 10.1111/j.1365-2621.2006.tb08896.x
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Evaluation of a Double Layer Agar Plate For Direct Enumeration of Vibrio parahaemolyticus.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. M77, doi. 10.1111/j.1365-2621.2006.tb08911.x
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Comparison of Milk Mineral, Sodium Tripolyphosphate, and Vitamin E as Antioxidants in Ground Beef in 80% Oxygen Modified Atmosphere Packaging.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. C65, doi. 10.1111/j.1365-2621.2006.tb08883.x
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Evaluation of Front-face Fluorescence for Assessing Thermal Processing of Milk.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. C69, doi. 10.1111/j.1365-2621.2006.tb08884.x
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Sweetpotato (Ipomoea batatas L.) Leaf: Its Potential Effect on Human Health and Nutrition.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. R13, doi. 10.1111/j.1365-2621.2006.tb08912.x
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Influence of Injection, Packaging, and Storage Conditions on the Quality of Beef and Bison Steaks.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S110, doi. 10.1111/j.1365-2621.2006.tb08913.x
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Multiple Comparison Procedures for Analysis of Ranked Data.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S132, doi. 10.1111/j.1365-2621.2006.tb08916.x
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Effects of Processing on the Quality of Preserved Quartered Artichokes Hearts.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S176, doi. 10.1111/j.1365-2621.2006.tb08922.x
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Influence of Different Factors on Firmness and Color Evolution During the Storage of Persimmon cv. 'Rojo Brillante'.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S169, doi. 10.1111/j.1365-2621.2006.tb08921.x
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The Stability of Poly(lactic acid) Packaging Films as Influenced by Humidity and Temperature.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. E40, doi. 10.1111/j.1365-2621.2006.tb08895.x
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Effects of Electron Beam Irradiation on Physical, Textural, and Microstructural Properties of 'Tommy Atkins' Mangoes (Mangifera indica L.).
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. E80, doi. 10.1111/j.1365-2621.2006.tb08900.x
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Effects of Water-Glycerol and Water-Sorbitol Interactions on the Physical Properties of Konjac Glucomannan Films.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. E62, doi. 10.1111/j.1365-2621.2006.tb08898.x
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Development of Molecular Typing Methods for Bacillus spp. and Paenibacillus spp. Isolated from Fluid Milk Products.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. M50, doi. 10.1111/j.1365-2621.2006.tb08907.x
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Sorption Behavior of Crawfish Chitosan Films as Affected by Chitosan Extraction Processes and Solvent Types.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. E33, doi. 10.1111/j.1365-2621.2006.tb08894.x
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Development and Characterization of Edible Films from Cranberry Pomace Extracts.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. E95, doi. 10.1111/j.1365-2621.2006.tb08902.x
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Thermal Inactivation of Salmonella on Cantaloupes Using Hot Water.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. M25, doi. 10.1111/j.1365-2621.2006.tb08903.x
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Keeping Quality of Desalted Cod Fillets in Consumer Packs.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. M69, doi. 10.1111/j.1365-2621.2006.tb08910.x
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Role of Cooling Process in the Thermal Aggregate Formation by Carp Myosin Rod.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. C75, doi. 10.1111/j.1365-2621.2006.tb08885.x
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Solution Enhancement and Post-enhancement Storage Effects on the Quality, Sensory, and Retail Display Characteristics of Beef Triceps Brachii Muscles.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S91, doi. 10.1111/j.1365-2621.2006.tb08927.x
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Characterization of a Cabbage Off-flavor in Whey Protein Isolate.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. C86, doi. 10.1111/j.1365-2621.2006.tb08887.x
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Effects of Salts and Preheating Temperature of Brine on the Texture of Pickled Cucumbers.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. C97, doi. 10.1111/j.1365-2621.2006.tb08889.x
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Influence of Texture on Taste: Insights Gained During Studies of Hardness, Juiciness, and Sweetness of Apple Fruit.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S77, doi. 10.1111/j.1365-2621.2006.tb08925.x
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Inactivation of Escherichia coli with Power Ultrasound in Apple Cider.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. E102, doi. 10.1111/j.1365-2621.2006.tb08890.x
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- Article
Effect of Modified Atmosphere Packaging and Soluble Gas Stabilization on the Shelf Life of Skinless Chicken Breast Fillets.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S124, doi. 10.1111/j.1365-2621.2006.tb08915.x
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Improving Microbial Growth Prediction by Product Unit Neural Networks.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. M31, doi. 10.1111/j.1365-2621.2006.tb08904.x
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Maillard Reaction Products as Encapsulants for Fish Oil Powders.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. E25, doi. 10.1111/j.1365-2621.2006.tb08893.x
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Modeling of Sucrose Permeation through a Pectin Gel During Ultrafiltration of Depectinized Mosambi [Citrus sinensis (L.) Osbeck] Juice.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. E87, doi. 10.1111/j.1365-2621.2006.tb08901.x
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Level of Acrylamide Precursors Asparagine, Fructose, Glucose, and Sucrose in Potatoes Sold at Retail in Italy and in the United States.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. C81, doi. 10.1111/j.1365-2621.2006.tb08886.x
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Differentiation of Crude Lipopolysaccharides from Escherichia coli Strains Using Fourier Transform Infrared Spectroscopy and Chemometrics.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. M57, doi. 10.1111/j.1365-2621.2006.tb08908.x
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Inhibition of Listeria monocytogenes by Nisin Combined with Grape Seed Extract or Green Tea Extract in Soy Protein Film Coated on Turkey Frankfurters.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. M39, doi. 10.1111/j.1365-2621.2006.tb08905.x
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Quality Characterization of Farmed Atlantic Halibut During Ice Storage.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S83, doi. 10.1111/j.1365-2621.2006.tb08926.x
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Development, Stability, and Sensory Testing of Microcapsules Containing Iron, Iodine, and Vitamin A for Use in Food Fortification.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S181, doi. 10.1111/j.1365-2621.2006.tb08923.x
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Hydroxypropyl-Distarch Phosphate from Potato Starch Increases Fecal Output, but Does Not Reduce Zinc, Iron, Calcium, and Magnesium Absorption in Rats.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S163, doi. 10.1111/j.1365-2621.2006.tb08920.x
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Characterization of the Fermented Milk 'Laban' with Sensory Analysis and Instrumental Measurements.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S156, doi. 10.1111/j.1365-2621.2006.tb08919.x
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Effects of Low-dose Electron Beam Irradiation on Respiration, Microbiology, Texture, Color, and Sensory Characteristics of Fresh-cut Cantaloupe Stored in Modified-atmosphere Packages.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. S149, doi. 10.1111/j.1365-2621.2006.tb08918.x
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Mechanical and Thermal Characteristics of Pea Starch Films Plasticized with Monosaccharides and Polyols.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 2, p. E109, doi. 10.1111/j.1365-2621.2006.tb08891.x
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- Article