Works matching IS 00221147 AND DT 2006 AND VI 71 AND IP 3
Results: 55
Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy Sauces.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S277, doi. 10.1111/j.1365-2621.2006.tb15654.x
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Whey Protein-Sucrose Coating Gloss and Integrity Stabilization by Crystallization Inhibitors.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. E152, doi. 10.1111/j.1365-2621.2006.tb15628.x
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The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken Nuggets.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S259, doi. 10.1111/j.1365-2621.2006.tb15651.x
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Physicochemical, Microbiological, and Sensory Evaluation of Minimally Processed Tarocco Clone Oranges Packaged with 3 Different Permeability Films.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S299, doi. 10.1111/j.1365-2621.2006.tb15657.x
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Effects of Food Storage and Handling on Blow Fly (Lucilia sericata) Eggs and Larvae.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. M117, doi. 10.1111/j.1365-2621.2006.tb15634.x
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Effect of Combined Ozone and Organic Acid Treatment for Control of Escherichia coli O157:H7 and Listeria monocytogenes on Lettuce.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. M83, doi. 10.1111/j.1365-2621.2006.tb15636.x
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Utilization of Lactoferrin as an Iron-Stabilizer for Soybean and Fish Oil.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C120, doi. 10.1111/j.1365-2621.2006.tb15606.x
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Influence of Cooking Rate, Endpoint Temperature, Post-cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef Patties.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C216, doi. 10.1111/j.1365-2621.2006.tb15620.x
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Frozen Stability of Fish Protein Isolate Under Various Storage Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C227, doi. 10.1111/j.1365-2621.2006.tb15622.x
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- Article
Postmortem Calcium Chloride Injection Alters Ultrastructure and Improves Tenderness of Mature Chinese Yellow Cattle Longissimus Muscle.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C124, doi. 10.1111/j.1365-2621.2006.tb15607.x
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- Article
Identification of an Angiotensin I-converting Enzyme Inhibitory Peptides from Protein Hydrolysates by a Soybean Protease and the Antihypertensive Effects of Hydrolysates in 4 Spontaneously Hypertensive Model Rats.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C164, doi. 10.1111/j.1365-2621.2006.tb15612.x
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- Article
Effect of Alkali Dipping on Dough and Final Product Quality.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C209, doi. 10.1111/j.1365-2621.2006.tb15619.x
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- Article
Volatile Compounds in Fermented and Acid-hydrolyzed Soy Sauces.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C146, doi. 10.1111/j.1365-2621.2006.tb15610.x
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Heat Resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157:H7, and Listeria innocua M1, a Potential Surrogate for Listeria monocytogenes, in Meat and Poultry: A Review.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. R23, doi. 10.1111/j.1365-2621.2006.tb15639.x
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Physicochemical, Microbiological, Aroma, and Flavor Profile of Selected Commercial Sweet Whey Powders.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C157, doi. 10.1111/j.1365-2621.2006.tb15611.x
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Rheological Properties of Tomato-based Products after Thermal and High-pressure Treatment.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S243, doi. 10.1111/j.1365-2621.2006.tb15648.x
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- Article
Effect of Microencapsulation of Dietary Oil on Postprandial Lipemia.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S225, doi. 10.1111/j.1365-2621.2006.tb15645.x
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An Aqueous High-Performance Liquid Chromatographic Procedure for the Determination of 5-Hydroxymethylfurfural in Honey and Other Sugar-containing Materials.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C179, doi. 10.1111/j.1365-2621.2006.tb15614.x
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Flavor Fade in Peanuts During Short-term Storage.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S265, doi. 10.1111/j.1365-2621.2006.tb15652.x
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- Article
Effect of Hexanal Vapor on Spore Viability of Penicillium expansum, Lesion Development on Whole Apples and Fruit Volatile Biosynthesis.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. M105, doi. 10.1111/j.1365-2621.2006.tb15632.x
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Properties of Chitosan Films as a Function of pH and Solvent Type.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. E119, doi. 10.1111/j.1365-2621.2006.tb15624.x
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- Article
Effects of Reducing Agent Concentration on Soy Protein Fractionation and Functionality.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C200, doi. 10.1111/j.1365-2621.2006.tb15618.x
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- Article
Effects of Sesame Oil Addition to Soybean Oil During Frying on the Lipid Oxidative Stability and Antioxidants Contents of the Fried Products During Storage in the Dark.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C222, doi. 10.1111/j.1365-2621.2006.tb15621.x
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- Article
Effect of Antioxidants and Cooking on Stability of n-3 Fatty Acids in Fortified Meat Products.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C233, doi. 10.1111/j.1365-2621.2006.tb15623.x
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Effect of High Dietary Vitamin E on Lipid Stability of Oven-cooked and Hot-smoked Trout Fillets.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C130, doi. 10.1111/j.1365-2621.2006.tb15608.x
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Enhancing Physical Properties and Antimicrobial Activity of Konjac Glucomannan Edible Films by Incorporating Chitosan and Nisin.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C174, doi. 10.1111/j.1365-2621.2006.tb15613.x
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- Article
Angiotensin I-Converting Enzyme Inhibitory Activity of Soy Protein Digests in a Dynamic Model System Simulating the Upper Gastrointestinal Tract.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S231, doi. 10.1111/j.1365-2621.2006.tb15646.x
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- Article
A ≥ 100000-MW Soybean Protein Fraction that Inhibits the Formation of Methanethiol and Hydrogen Sulfide in Aqueous Slurries of Isolated Soy Proteins with Added L-Cysteine.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C185, doi. 10.1111/j.1365-2621.2006.tb15615.x
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- Article
Identification of Cross-linking Site(s) of Myosin Heavy Chains in Oxidatively Stressed Chicken Myofibrils.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C196, doi. 10.1111/j.1365-2621.2006.tb15617.x
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Coffee Antioxidant Properties: Effects of Milk Addition and Processing Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S253, doi. 10.1111/j.1365-2621.2006.tb15650.x
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- Article
The Antidiabetic Effect of Dietary Persimmon ( Diospyros kaki L. cv. Sangjudungsi) Peel in Streptozotocin-induced Diabetic Rats.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S293, doi. 10.1111/j.1365-2621.2006.tb15656.x
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- Article
Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties).
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C109, doi. 10.1111/j.1365-2621.2006.tb15604.x
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- Article
Recovery and Properties of Muscle Proteins Extracted from Tilapia (Oreochromis niloticus) Light Muscle by pH Shift Processing.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. E132, doi. 10.1111/j.1365-2621.2006.tb15626.x
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Development and Characterization of Monoclonal and Polyclonal Antibodies Against Salmonella enterica Typhimurium for Biosensor Detection.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. M100, doi. 10.1111/j.1365-2621.2006.tb15631.x
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- Article
Composition and Functional Properties of Soy Protein Isolates Prepared Using Alternative Defatting and Extraction Procedures.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C137, doi. 10.1111/j.1365-2621.2006.tb15609.x
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Radiation Processing of Minimally Processed Carrot ( Daucus carota) and Cucumber ( Cucumis sativus) to Ensure Safety: Effect on Nutritional and Sensory Quality.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S198, doi. 10.1111/j.1365-2621.2006.tb15641.x
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- Article
Thermorheological Characteristics of Soybean Protein Isolate.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. E158, doi. 10.1111/j.1365-2621.2006.tb15629.x
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Effects of Ascorbic Acid Applied by Two Hydrocooling Methods on Physical and Chemical Properties of Green Leaf Lettuce Stored at 5°C.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S270, doi. 10.1111/j.1365-2621.2006.tb15653.x
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Sulfite Formation in Isolated Soy Proteins.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. C115, doi. 10.1111/j.1365-2621.2006.tb15605.x
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- Article
Impregnation and Infiltration Kinetics of Isotonic Solution in Whole Jalapeño Pepper Using a Vacuum Pulse.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. E125, doi. 10.1111/j.1365-2621.2006.tb15625.x
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Inhibition of Browning on Fresh-cut Pear Wedges by Natural Compounds.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S216, doi. 10.1111/j.1365-2621.2006.tb15644.x
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Relationships between Odorant Concentration and Aroma Intensity.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S193, doi. 10.1111/j.1365-2621.2006.tb15640.x
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- Article
Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. E142, doi. 10.1111/j.1365-2621.2006.tb15627.x
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- Article
Sensory Evaluation of Sherry Vinegar: Traditional Compared to Accelerated Aging With Oak Chips.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S238, doi. 10.1111/j.1365-2621.2006.tb15647.x
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- Article
Sensory Attributes and Phenolic Content of Precooked Pork Breakfast Sausage with Fruit Purees.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. S249, doi. 10.1111/j.1365-2621.2006.tb15649.x
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- Article
Inactivation Kinetics of Geobacillus stearothermophilus Spores in Water Using High-pressure Processing at Elevated Temperatures.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. M110, doi. 10.1111/j.1365-2621.2006.tb15633.x
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Pasteurization of Beer by a Continuous Dense-phase CO<sub>2</sub> System.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. E164, doi. 10.1111/j.1365-2621.2006.tb15630.x
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Production and Stability Studies of a Neurotoxin Produced by Clostridium sp. RKD.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. M121, doi. 10.1111/j.1365-2621.2006.tb15635.x
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- Article
The Effectiveness of Sanitizer Treatments in Inactivation of Salmonella spp. from Bell Pepper, Cucumber, and Strawberry.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. M95, doi. 10.1111/j.1365-2621.2006.tb15638.x
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Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in Liquid Egg White Using Pulsed Electric Field.
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- Journal of Food Science (Wiley-Blackwell), 2006, v. 71, n. 3, p. M88, doi. 10.1111/j.1365-2621.2006.tb15637.x
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