Works matching IS 00221147 AND DT 2009 AND VI 74 AND IP 2
Results: 56
Glutamine Nitrogen and Ammonium Nitrogen Supplied as a Nitrogen Source Is Not Converted into Nitrate Nitrogen of Plant Tissues of Hydroponically Grown Pak-Choi ( Brassica chinensis L.).
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. T21, doi. 10.1111/j.1750-3841.2008.01023.x
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- Article
Formation of Trans Fatty Acids in Ground Beef and Frankfurters due to Irradiation.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C79, doi. 10.1111/j.1750-3841.2008.01024.x
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Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of Kavurma.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. S65, doi. 10.1111/j.1750-3841.2008.01025.x
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Amino Acid and Mineral Composition of Protein and Other Components and Their Recovery Yields from Whole Antarctic Krill ( Euphausia superba) Using Isoelectric Solubilization/Precipitation.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. H31, doi. 10.1111/j.1750-3841.2008.01026.x
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Assessing Potential Effects of Inulin and Probiotic Bacteria on Fe Availability from Common Beans ( Phaseolus vulgaris L.) to Caco-2 Cells.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. H40, doi. 10.1111/j.1750-3841.2008.01027.x
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Yogurt Fermentation in the Presence of Starch–Lipid Composite.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C85, doi. 10.1111/j.1750-3841.2008.01028.x
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Profile of Volatile Compounds in 11 Brandies by Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C90, doi. 10.1111/j.1750-3841.2008.01029.x
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An Improved Method of Microencapsulation of Probiotic Bacteria for Their Stability in Acidic and Bile Conditions during Storage.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. M53, doi. 10.1111/j.1750-3841.2008.01030.x
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- Article
Temperature Effects on the Depuration of Vibrio parahaemolyticus and Vibrio vulnificus from the American Oyster ( Crassostrea virginica).
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. M62, doi. 10.1111/j.1750-3841.2008.01031.x
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- Article
Laser Scanning System for Real-Time Mapping of Fiber Formations in Meat Analogues.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. E39, doi. 10.1111/j.1750-3841.2008.01032.x
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- Article
Stability of Green Tea Catechins in Commercial Tea Leaves during Storage for 6 Months.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. H47, doi. 10.1111/j.1750-3841.2008.01033.x
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- Article
Effect of Reference Foods in Repeated Acceptability Tests: Testing Familiar and Novel Foods Using 2 Acceptability Scales.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. S97, doi. 10.1111/j.1750-3841.2008.01034.x
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- Article
Effect of Meat Binding Formulations on Thermal Inactivation of Escherichia coli O157:H7 Internalized in Beef.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. M94, doi. 10.1111/j.1750-3841.2008.01035.x
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A Novel Approach for Estimating Sugar and Alcohol Concentrations in Wines Using Refractometer and Hydrometer.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C106, doi. 10.1111/j.1750-3841.2008.01036.x
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- Article
Effect of pH on Microstructure and Characteristics of Cream Cheese.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C112, doi. 10.1111/j.1750-3841.2008.01037.x
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- Article
Physical and Functional Properties of Arrowroot Starch Extrudates.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. E97, doi. 10.1111/j.1750-3841.2008.01038.x
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- Article
Evaluation of Equol Function on Anti- or Prooxidant Status in vivo.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. H65, doi. 10.1111/j.1750-3841.2008.01039.x
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- Article
Antioxidative Ability, Dioscorin Stability, and the Quality of Yam Chips from Various Yam Species as Affected by Processing Method.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C118, doi. 10.1111/j.1750-3841.2008.01040.x
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- Article
Shear Rheology of Molten Crumb Chocolate.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. E55, doi. 10.1111/j.1750-3841.2008.01041.x
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Development of a Risk-Ranking Framework to Evaluate Potential High-Threat Microorganisms, Toxins, and Chemicals in Food.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. R39, doi. 10.1111/j.1750-3841.2008.01042.x
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- Article
Modulation of Lipid Metabolism by Centella Asiatica in Oxidative Stress Rats.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. H72, doi. 10.1111/j.1750-3841.2009.01045.x
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- Article
Super Chilling Enhances Preservation of the Freshness of Salted Egg Yolk During Long-Term Storage.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. E62, doi. 10.1111/j.1750-3841.2009.01046.x
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- Article
Amino Acid Composition and Antioxidative Peptides from Protein Hydrolysates of Yellow Stripe Trevally ( Selaroides leptolepis).
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C126, doi. 10.1111/j.1750-3841.2009.01047.x
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- Article
Association of Triclosan to Casein Proteins Through Solvent-Mediated High-Pressure Homogenization.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. N23, doi. 10.1111/j.1750-3841.2009.01048.x
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Structural Identification and Antioxidant Properties of Major Anthocyanin Extracted from Omija ( Schizandra chinensis) Fruit.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C134, doi. 10.1111/j.1750-3841.2009.01049.x
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Comparisons of Chemical and Physical Properties of Catfish Oils Prepared from Different Extracting Processes.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. E70, doi. 10.1111/j.1750-3841.2009.01050.x
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- Article
Effect of Extrusion Cooking on Functional Properties and in vitro Starch Digestibility of Barley-Based Extrudates from Fruit and Vegetable By-Products.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. E77, doi. 10.1111/j.1750-3841.2009.01051.x
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- Article
Enzymatic Production of Trans-Free Hard Fat Stock from Fractionated Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Conjugated Linoleic Acid.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. E87, doi. 10.1111/j.1750-3841.2009.01052.x
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- Article
Assessment of Cross-Linking in Combined Cross-Linked Soy Protein Isolate Gels by Microbial Transglutaminase and Maillard Reaction.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C141, doi. 10.1111/j.1750-3841.2009.01053.x
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- Article
Effects of Yolk Contamination, Shearing, and Heating on Foaming Properties of Fresh Egg White.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C147, doi. 10.1111/j.1750-3841.2009.01054.x
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- Article
Effects of Flavourzyme on Yield and Some Biological Activities of Mungoong, an Extract Paste from the Cephalothorax of White Shrimp.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. S73, doi. 10.1111/j.1750-3841.2009.01055.x
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- Article
In vitro Antilisterial Effects of Citrus Oil Fractions in Combination with Organic Acids.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. M67, doi. 10.1111/j.1750-3841.2009.01056.x
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- Article
Antimicrobial Activity of Lactoperoxidase System Incorporated into Cross-Linked Alginate Films.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. M73, doi. 10.1111/j.1750-3841.2009.01057.x
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- Article
Statistical and Kinetic Studies of the Changes in Soybean Quality during Storage as Related to Soymilk and Tofu Making.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. S81, doi. 10.1111/j.1750-3841.2009.01058.x
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- Article
Influence of Low Concentrations of an Acid Preservative on Sponge Cakes under Different Storage Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. M80, doi. 10.1111/j.1750-3841.2009.01059.x
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- Article
A Theoretical Study for Determination of Quality Equivalent Points for Volume Average Quality Evaluation in Conduction Heating Canned Foods.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. E46, doi. 10.1111/j.1750-3841.2009.01060.x
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Improving the Quality of Fresh-Cut Apples, Pears, and Melons Using Natural Additives.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. S90, doi. 10.1111/j.1750-3841.2009.01061.x
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- Article
2, 5-Diketopiperazines (Cyclic Dipeptides) in Beef: Identification, Synthesis, and Sensory Evaluation.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C100, doi. 10.1111/j.1750-3841.2009.01062.x
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- Article
Influence of Extrusion Processing on Procyanidin Composition and Total Anthocyanin Contents of Blueberry Pomace.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. H52, doi. 10.1111/j.1750-3841.2009.01063.x
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- Article
Production of Shelf-Stable Ranch Dressing Using High-Pressure Processing.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. M83, doi. 10.1111/j.1750-3841.2008.01064.x
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- Article
Superfine Saengshik Improves Liver Protecting Effect Compared with Fine Saengshik in an Animal Model.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. H59, doi. 10.1111/j.1750-3841.2008.01065.x
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- Article
Anthocyanins, Antioxidative, and Antimicrobial Properties of American Cranberry ( Vaccinium macrocarpon Ait.) and their Press Cakes.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C157, doi. 10.1111/j.1750-3841.2009.01066.x
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- Article
Effect of Various Encapsulating Materials on the Stability of Probiotic Bacteria.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. M100, doi. 10.1111/j.1750-3841.2009.01067.x
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- Article
Shelf-Life Study of an Orange Juice–Milk Based Beverage after PEF and Thermal Processing.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. S107, doi. 10.1111/j.1750-3841.2009.01068.x
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- Article
Antioxidative Activities of Mushroom ( Flammulina velutipes) Extract Added to Bigeye Tuna Meat: Dose-Dependent Efficacy and Comparison with Other Biological Antioxidants.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C162, doi. 10.1111/j.1750-3841.2009.01069.x
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- Article
Equivocal Colonic Carcinogenicity of Aloe arborescens Miller var. natalensis Berger at High-Dose Level in a Wistar Hannover Rat 2-y Study.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. T24, doi. 10.1111/j.1750-3841.2009.01070.x
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- Article
Activation of Lactoperoxidase System in Milk by Glucose Oxidase Immobilized in Electrospun Polylactide Microfibers.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C170, doi. 10.1111/j.1750-3841.2009.01071.x
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- Article
Changes in Phenolic Content and Antioxidant Activity of Italian Extra-Virgin Olive Oils during Storage.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. C177, doi. 10.1111/j.1750-3841.2009.01072.x
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Properties of Poly(lactide)-Coated Paperboard for the Use of 1-Way Paper Cup.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. E105, doi. 10.1111/j.1750-3841.2009.01073.x
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- Article
Peptide-YY Is Released by the Intestinal Cell Line STC-1.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 2, p. H79, doi. 10.1111/j.1750-3841.2009.01074.x
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- Article