Works matching IS 00221147 AND DT 2007 AND VI 72 AND IP 9
Results: 61
Qualitative and Nutritional Differences in Processing Tomatoes Grown under Commercial Organic and Conventional Production Systems.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C441, doi. 10.1111/j.1750-3841.2007.00500.x
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Extrusion of Pea Starch Containing Lysozyme and Determination of Antimicrobial Activity.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. E477, doi. 10.1111/j.1750-3841.2007.00513.x
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Browning Prevention by Ascorbic Acid and 4-Hexylresorcinol: Different Mechanisms of Action on Polyphenol Oxidase in the Presence and in the Absence of Substrates.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C464, doi. 10.1111/j.1750-3841.2007.00514.x
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Characterization of Edible Film Fabricated with Channel Catfish ( Ictalurus punctatus) Gelatin Extract Using Selected Pretreatment Methods.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C498, doi. 10.1111/j.1750-3841.2007.00515.x
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Effects of Process Parameters on Quality Changes of Shrimp During Drying in a Jet-Spouted Bed Dryer.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. E553, doi. 10.1111/j.1750-3841.2007.00516.x
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Decontamination of Escherichia coli O157:H7 and Salmonella enterica on Blueberries Using Ozone and Pulsed UV-Light.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M391, doi. 10.1111/j.1750-3841.2007.00517.x
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Hydrodynamic Cavitation to Improve Bulk Fluid to Surface Mass Transfer in a Nonimmersed Ultraviolet System for Minimal Processing of Opaque and Transparent Fluid Foods.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M407, doi. 10.1111/j.1750-3841.2007.00518.x
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Fermentation of Calcium-Fortified Soymilk with Lactobacillus: Effects on Calcium Solubility, Isoflavone Conversion, and Production of Organic Acids.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M431, doi. 10.1111/j.1750-3841.2007.00520.x
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Calcium Fortificants: Overview and Strategies for Improving Calcium Nutriture of the U.S. Population.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. R152, doi. 10.1111/j.1750-3841.2007.00521.x
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Amino Acid, Fatty Acid, and Mineral Profiles of Materials Recovered from Rainbow Trout ( Oncorhynchus mykiss) Processing By-Products Using Isoelectric Solubilization/Precipitation.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C527, doi. 10.1111/j.1750-3841.2007.00522.x
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Adhesion Modeling on Rough Low Linear Density Polyethylene.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. E485, doi. 10.1111/j.1750-3841.2007.00523.x
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Electrical Conductivity and Physical Properties of Surimi–Potato Starch under Ohmic Heating.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. E503, doi. 10.1111/j.1750-3841.2007.00524.x
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Chemical Structure and Physical Properties of Mung Bean Starches Isolated from 5 Domestic Cultivars.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C471, doi. 10.1111/j.1750-3841.2007.00525.x
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The Sensory Interactions of Organic Acids and Various Flavors in Ramen Soup Systems.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. S639, doi. 10.1111/j.1750-3841.2007.00526.x
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Identification of Poultry Meat-Derived Fatty Acids Functioning as Quorum Sensing Signal Inhibitors to Autoinducer-2 (AI-2).
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M363, doi. 10.1111/j.1750-3841.2007.00527.x
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Heat Transfer Models for Predicting Salmonella enteritidis in Shell Eggs Through Supply Chain Distribution.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. E508, doi. 10.1111/j.1750-3841.2007.00528.x
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Lytic Antimicrobial Activity of Hen Egg White Lysozyme Immobilized to Polystyrene Beads.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M369, doi. 10.1111/j.1750-3841.2007.00529.x
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Major Phenolic Acids and Total Antioxidant Activity in Mamaki Leaves, Pipturus albidus.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. S696, doi. 10.1111/j.1750-3841.2007.00530.x
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- Article
Antimicrobial Effect of Electrolyzed Oxidizing Water against Escherichia coli O157:H7 and Listeria monocytogenes on Fresh Strawberries ( Fragaria× ananassa).
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M397, doi. 10.1111/j.1750-3841.2007.00531.x
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Acceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter Cultures.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M382, doi. 10.1111/j.1750-3841.2007.00532.x
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Antibacterial Activity Directed Isolation of Compounds from Punica granatum.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M341, doi. 10.1111/j.1750-3841.2007.00533.x
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Improvement of Stability of Oil-in-Water Emulsions Containing Caseinate-Coated Droplets by Addition of Sodium Alginate.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. E518, doi. 10.1111/j.1750-3841.2007.00534.x
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- Article
Yerba Mate Tea ( Ilex paraguariensis): A Comprehensive Review on Chemistry, Health Implications, and Technological Considerations.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. R138, doi. 10.1111/j.1750-3841.2007.00535.x
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- Article
Effect of Winemaking Practices on Color Indexes and Selected Bioactive Phenolics of Aglianico Wine.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. S623, doi. 10.1111/j.1750-3841.2007.00536.x
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Exploring Imperfect Squeezing Flow Measurements in a Teflon Geometry for Semisolid Foods.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. E492, doi. 10.1111/j.1750-3841.2007.00537.x
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Comparison of Kinetic Profile of Free and Immobilized Glucose Oxidase, Immobilized on Low-Density Polyethylene Using UV Polymerization.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C478, doi. 10.1111/j.1750-3841.2007.00538.x
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The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C483, doi. 10.1111/j.1750-3841.2007.00539.x
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Exsanguination of Turbot and the Effect on Fillet Quality Measured Mechanically, by Sensory Evaluation, and with Computer Vision.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. E525, doi. 10.1111/j.1750-3841.2007.00540.x
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Fresh Pasta Quality as Affected by Enrichment of Nonstarch Polysaccharides.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. S659, doi. 10.1111/j.1750-3841.2007.00541.x
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Cross-Cultural Comparisons among the Sensory Characteristics of Fermented Soybean Using Korean and Japanese Descriptive Analysis Panels.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. S676, doi. 10.1111/j.1750-3841.2007.00542.x
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Inactivation of Food Spoilage Microorganisms by Hydrodynamic Cavitation to Achieve Pasteurization and Sterilization of Fluid Foods.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M414, doi. 10.1111/j.1750-3841.2007.00543.x
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Sensory and Instrumental Analysis for Slipperiness and Compliance of Food during Swallowing.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. S707, doi. 10.1111/j.1750-3841.2007.00544.x
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Synergistic Antiyeast Activity of Garlic Oil and Allyl Alcohol Derived from Alliin in Garlic.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M437, doi. 10.1111/j.1750-3841.2007.00545.x
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- Article
Zinc and Iron Bioavailability of Genetically Modified Soybeans in Rats.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. S689, doi. 10.1111/j.1750-3841.2007.00548.x
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Characterization of a Thermostable and Acidic-Tolerable β-Glucanase from Aerobic Fungi Trichoderma koningii ZJU-T.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C452, doi. 10.1111/j.1750-3841.2007.00549.x
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Carotenoids and Color of Fruit Juice and Milk Beverage Mixtures.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C457, doi. 10.1111/j.1750-3841.2007.00550.x
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Cellulase-Assisted Extraction of Oligosaccharides from Defatted Rice Bran.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C516, doi. 10.1111/j.1750-3841.2007.00551.x
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An Integrated Approach to Evaluate Food Antioxidant Capacity.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. R159, doi. 10.1111/j.1750-3841.2007.00552.x
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Comparison of 3M™ Petrifilm™ Environmental Listeria Plates against Standard Enrichment Methods for the Detection of Listeria monocytogenes of Epidemiological Significance from Environmental Surfaces.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M346, doi. 10.1111/j.1750-3841.2007.00554.x
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- Article
Combined Effect of Aqueous Chlorine Dioxide and Modified Atmosphere Packaging on Inhibiting Salmonella Typhimurium and Listeria monocytogenes in Mungbean Sprouts.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M441, doi. 10.1111/j.1750-3841.2007.00555.x
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Antimicrobial Chitosan-Lysozyme (CL) Films and Coatings for Enhancing Microbial Safety of Mozzarella Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M355, doi. 10.1111/j.1750-3841.2007.00556.x
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Effect of Pectin Enhancement on Plasma Quercetin and Fecal Flora in Rutin-Supplemented Mice.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. S648, doi. 10.1111/j.1750-3841.2007.00557.x
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Development of a Sanitizing Fabric Wipe for Use on Food Contact Surfaces.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M375, doi. 10.1111/j.1750-3841.2007.00558.x
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Simultaneous Depolymerization and Decolorization of Chitosan by Ozone Treatment.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C522, doi. 10.1111/j.1750-3841.2007.00563.x
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- Article
Effect of High Pressure Treatment on the Quality of Rainbow Trout ( Oncorhynchus mykiss) and Mahi Mahi ( Coryphaena hippurus).
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C509, doi. 10.1111/j.1750-3841.2007.00560.x
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Quality Changes during Refrigerated Storage of MA-Packaged Pre -rigor Fillets of Farmed Atlantic Cod ( Gadus morhua L.) Using Traditional MAP, CO<sub>2</sub> Emitter, and Vacuum.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M423, doi. 10.1111/j.1750-3841.2007.00561.x
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- Article
Antiallergic Activities of Pigmented Rice Bran Extracts in Cell Assays.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. S719, doi. 10.1111/j.1750-3841.2007.00562.x
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- Article
Oregano and Rosemary Extracts Inhibit Oxidation of Long-Chain n-3 Fatty Acids in Menhaden Oil.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. C504, doi. 10.1111/j.1750-3841.2007.00569.x
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Chocolate Milk and the Hispanic Consumer.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. S666, doi. 10.1111/j.1750-3841.2007.00559.x
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Acid, Bile, and Heat Tolerance of Free and Microencapsulated Probiotic Bacteria.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 9, p. M446, doi. 10.1111/j.1750-3841.2007.00565.x
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- Article