Works matching IS 00221147 AND DT 2009 AND VI 74 AND IP 6
Results: 64
Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. S205, doi. 10.1111/j.1750-3841.2009.01187.x
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Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. S232, doi. 10.1111/j.1750-3841.2009.01188.x
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Sulfur-Containing Compounds Heated under Alkaline Condition: Antibrowning, Antioxidative Activities, and Their Effect on Quality of Shrimp during Iced Storage.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. S240, doi. 10.1111/j.1750-3841.2009.01189.x
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Effect of Homogenization Techniques on Reducing the Size of Microcapsules and the Survival of Probiotic Bacteria Therein.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M231, doi. 10.1111/j.1750-3841.2009.01195.x
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Comparative Flavonoids Contents of Selected Herbs and Associations of Their Radical Scavenging Activity with Antiproliferative Actions in V79-4 Cells.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. C419, doi. 10.1111/j.1750-3841.2009.01191.x
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Effects of Instant Coffee Consumption on Oxidative DNA Damage, DNA Repair, and Redox System in Mouse Liver.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. H155, doi. 10.1111/j.1750-3841.2009.01192.x
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Color Formation in Nitrite-Free Dried Hams as Related to Zn-Protoporphyrin IX and Zn-Chelatase Activity.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. C413, doi. 10.1111/j.1750-3841.2009.01193.x
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Antagonistic Activity of Spent Culture Supernatants of Lactic Acid Bacteria against Helicobacter Pylori Growth and Infection in Human Gastric Epithelial AGS Cells.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M225, doi. 10.1111/j.1750-3841.2009.01194.x
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The Green Oat Story: Possible Mechanisms of Green Color Formation in Oat Products during Cooking.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. S226, doi. 10.1111/j.1750-3841.2009.01190.x
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- Article
Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/Diacetate.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M237, doi. 10.1111/j.1750-3841.2009.01196.x
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Gluten Gel and Film Properties in the Presence of Cysteine and Sodium Alginate.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. E285, doi. 10.1111/j.1750-3841.2009.01197.x
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Effect of Time, Temperature, and Slicing on Respiration Rate of Mushrooms.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. E298, doi. 10.1111/j.1750-3841.2009.01198.x
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- Article
Caffeic Acid Phenethyl Ester, an Antioxidant from Propolis, Protects Peripheral Blood Mononuclear Cells of Competitive Cyclists against Hyperthermal Stress.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. H162, doi. 10.1111/j.1750-3841.2009.01199.x
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Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod ( Gadus morhua) Loins.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M258, doi. 10.1111/j.1750-3841.2009.01200.x
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- Article
Microbial Inactivation Kinetics in Soymilk during Continuous Flow High-Pressure Throttling.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M268, doi. 10.1111/j.1750-3841.2009.01201.x
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- Article
Effect of EDTA, HCl, and Citric Acid on Ca Salt Removal from Asian (Silver) Carp Scales Prior to Gelatin Extraction.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. C426, doi. 10.1111/j.1750-3841.2009.01202.x
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Sensory Optimization of a Mayonnaise-Type Spread Made with Rice Bran Oil and Soy Protein.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. S248, doi. 10.1111/j.1750-3841.2009.01203.x
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Quantification of Sensory and Food Quality: The R-Index Analysis.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. R57, doi. 10.1111/j.1750-3841.2009.01204.x
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Relationship between In-line Viscosity and Bostwick Measurement during Ketchup Production.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. E291, doi. 10.1111/j.1750-3841.2009.01205.x
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Natural Formation of Styrene by Cinnamon Mold Flora.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M276, doi. 10.1111/j.1750-3841.2009.01206.x
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Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. C432, doi. 10.1111/j.1750-3841.2009.01207.x
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Effect of High-Pressure Food Processing on the Physical Properties of Synthetic and Biopolymer Films.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. E304, doi. 10.1111/j.1750-3841.2009.01212.x
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Characteristics and Use of Yellow Stripe Trevally Hydrolysate as Culture Media.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. S219, doi. 10.1111/j.1750-3841.2009.01213.x
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Detection of Walnut Residues in Foods Using an Enzyme-Linked Immunosorbent Assay.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. T51, doi. 10.1111/j.1750-3841.2009.01214.x
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Pasta with Unripe Banana Flour: Physical, Texture, and Preference Study.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. S263, doi. 10.1111/j.1750-3841.2009.01215.x
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Purified Glycosaminoglycans from Cooked Haddock May Enhance Fe Uptake Via Endocytosis in a Caco-2 Cell Culture Model.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. H168, doi. 10.1111/j.1750-3841.2009.01216.x
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Antibiotic Resistance in Lactic Acid Bacteria and Micrococcaceae/ Staphylococcaceae Isolates from Artisanal Raw Milk Cheeses, and Potential Implications on Cheese Making.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M284, doi. 10.1111/j.1750-3841.2009.01217.x
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- Article
Effects of Order of Tasting in Sensory Difference Tests Using Apple Juice Stimuli: Development of a New Model.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. S268, doi. 10.1111/j.1750-3841.2009.01218.x
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Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. S276, doi. 10.1111/j.1750-3841.2009.01219.x
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Image Analysis of Representative Food Structures: Application of the Bootstrap Method.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. R65, doi. 10.1111/j.1750-3841.2009.01220.x
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- Article
Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. H174, doi. 10.1111/j.1750-3841.2009.01221.x
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- Article
Effect of Maturity Stages and Drying Methods on the Retention of Selected Nutrients and Phytochemicals in Bitter Melon ( Momordica charantia) Leaf.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. C441, doi. 10.1111/j.1750-3841.2009.01222.x
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- Article
Essential Oil of Aegle marmelos as a Safe Plant-Based Antimicrobial Against Postharvest Microbial Infestations and Aflatoxin Contamination of Food Commodities.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M302, doi. 10.1111/j.1750-3841.2009.01223.x
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- Article
Effects of Milk Type and Consumer Factors on the Acceptance of Milk among Korean Female Consumers.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. S286, doi. 10.1111/j.1750-3841.2009.01224.x
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- Article
Hardening of High-Protein Nutrition Bars and Sugar/Polyol–Protein Phase Separation.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. E312, doi. 10.1111/j.1750-3841.2009.01225.x
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- Article
Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. C456, doi. 10.1111/j.1750-3841.2009.01226.x
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Growth and Survival Differences of Vibrio vulnificus and Vibrio parahaemolyticus Strains during Cold Storage.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M314, doi. 10.1111/j.1750-3841.2009.01227.x
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- Article
Effectiveness of Cross-Flow Microfiltration for Removal of Microorganisms Associated with Unpasteurized Liquid Egg White from Process Plant.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M319, doi. 10.1111/j.1750-3841.2009.01228.x
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Major Phytochemical Composition of 3 Native Korean Citrus Varieties and Bioactive Activity on V79-4 Cells Induced by Oxidative Stress.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. C462, doi. 10.1111/j.1750-3841.2009.01229.x
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- Article
ESR Study of the Singlet Oxygen Quenching and Protective Activity of Trolox on the Photodecomposition of Riboflavin and Lumiflavin in Aqueous Buffer Solutions.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. C449, doi. 10.1111/j.1750-3841.2009.01230.x
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Physicochemical Properties and Antioxidant Capacity of 3 Polysaccharides from Green Tea, Oolong Tea, and Black Tea.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. C469, doi. 10.1111/j.1750-3841.2009.01231.x
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- Article
Salt Reduction in Foods Using Naturally Brewed Soy Sauce.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. S255, doi. 10.1111/j.1750-3841.2009.01232.x
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- Article
Quality Changes of Prerigor Filleted Atlantic Salmon ( Salmo salar L.) Packaged in Modified Atmosphere Using CO<sub>2</sub> Emitter, Traditional MAP, and Vacuum.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M242, doi. 10.1111/j.1750-3841.2009.01233.x
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- Article
Effects of Ozone Treatment on Botrytis cinerea and Sclerotinia sclerotiorum in Relation to Horticultural Product Quality.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M250, doi. 10.1111/j.1750-3841.2009.01234.x
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Toward a Microfluidic-Based Rapid Amylase Assay System.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. N37, doi. 10.1111/j.1750-3841.2009.01235.x
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- Article
Effects of Collagen and Collagen Hydrolysate from Jellyfish ( Rhopilema esculentum) on Mice Skin Photoaging Induced by UV Irradiation.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. H183, doi. 10.1111/j.1750-3841.2009.01236.x
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- Article
Assessment of the Sequential Simulated Gastrointestinal Tolerance of Lactic Acid Bacteria from Kefir Grains by Response Surface Methodology.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M328, doi. 10.1111/j.1750-3841.2009.01237.x
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- Article
Optimization Process of Black Soybean Natto Using Response Surface Methodology.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. M294, doi. 10.1111/j.1750-3841.2009.01238.x
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- Article
Evolution of Quality Characteristics of Minimally Processed Asparagus During Storage in Different Lighting Conditions.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. S296, doi. 10.1111/j.1750-3841.2009.01239.x
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- Article
Dry Fractionation Methods to Produce Barley Meals Varying in Protein, Beta-Glucan, and Starch Contents.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. C487, doi. 10.1111/j.1750-3841.2009.01240.x
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- Article