Works matching IS 00225142 AND DT 2000 AND VI 80 AND IP 6
Results: 22
The occurrence and prevention of ethanol fermentation in high-dry-matter grass silage.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 711, doi. 10.1002/(SICI)1097-0010(20000501)80:6<711::AID-JSFA593>3.0.CO;2-6
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First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 745, doi. 10.1002/(SICI)1097-0010(20000501)80:6<745::AID-JSFA611>3.0.CO;2-4
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Kinetics of flavour and aroma changes in thermally processed cupuaçu ( Theobroma grandiflorum) pulp.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 783, doi. 10.1002/(SICI)1097-0010(20000501)80:6<783::AID-JSFA622>3.0.CO;2-R
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Influence of intramuscular fat content on lipid composition, sensory qualities and consumer acceptability of cured cooked ham.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 705, doi. 10.1002/(SICI)1097-0010(20000501)80:6<705::AID-JSFA592>3.0.CO;2-8
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The yield and carcass chemical composition of impala ( Aepyceros melampus), a southern African antelope species.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 752, doi. 10.1002/(SICI)1097-0010(20000501)80:6<752::AID-JSFA608>3.0.CO;2-L
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Comparison of the expansion ability of fermented maize flour and cassava starch during baking.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 665, doi. 10.1002/(SICI)1097-0010(20000501)80:6<665::AID-JSFA585>3.0.CO;2-K
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Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 646, doi. 10.1002/(SICI)1097-0010(20000501)80:6<646::AID-JSFA509>3.0.CO;2-L
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Interaction between Maillard reaction products and lipid oxidation in starch-based model systems.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 684, doi. 10.1002/(SICI)1097-0010(20000501)80:6<684::AID-JSFA589>3.0.CO;2-3
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Sequential hydrolysis of swine carcass samples and determination of amino acid concentrations using pre-column derivatization with phenyl isothiocyanate.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 757, doi. 10.1002/(SICI)1097-0010(20000501)80:6<757::AID-JSFA621>3.0.CO;2-Z
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Existing and potential applications of ultraviolet light in the food industry - a critical review.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 637, doi. 10.1002/(SICI)1097-0010(20000501)80:6<637::AID-JSFA603>3.0.CO;2-1
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Development and application of soy-protein films to reduce fat intake in deep-fried foods.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 777, doi. 10.1002/(SICI)1097-0010(20000501)80:6<777::AID-JSFA625>3.0.CO;2-H
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Activities of phospholipases A and lysophospholipases in glycolytic and oxidative skeletal muscles in the rabbit.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 698, doi. 10.1002/(SICI)1097-0010(20000501)80:6<698::AID-JSFA591>3.0.CO;2-J
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A mathematical model for colour loss in paprikas containing differing proportions of seed.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 739, doi. 10.1002/(SICI)1097-0010(20000501)80:6<739::AID-JSFA607>3.0.CO;2-N
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Evaluating two kinds of centrifuged virgin oils arising from continuous olive processing.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 673, doi. 10.1002/(SICI)1097-0010(20000501)80:6<673::AID-JSFA588>3.0.CO;2-A
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Characterisation of peptides in silages made from perennial ryegrass with different silage additives.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 725, doi. 10.1002/(SICI)1097-0010(20000501)80:6<725::AID-JSFA602>3.0.CO;2-8
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Texture and structure of glucose-infused melon.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 769, doi. 10.1002/(SICI)1097-0010(20000501)80:6<769::AID-JSFA624>3.0.CO;2-L
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Location of and post-mortem changes in some cytoskeletal proteins in pork and cod muscle.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 691, doi. 10.1002/(SICI)1097-0010(20000501)80:6<691::AID-JSFA590>3.0.CO;2-T
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Characteristics of nixtamalised maize flours produced with the use of microwave heating during alkaline cooking.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 651, doi. 10.1002/(SICI)1097-0010(20000501)80:6<651::AID-JSFA561>3.0.CO;2-4
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A modified laboratory canning protocol for quality evaluation of dry bean ( Phaseolus vulgaris L).
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 732, doi. 10.1002/(SICI)1097-0010(20000501)80:6<732::AID-JSFA606>3.0.CO;2-X
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Combined effect of high pressure, temperature and holding time on polyphenoloxidase and peroxidase activity in banana ( Musa acuminata).
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 719, doi. 10.1002/(SICI)1097-0010(20000501)80:6<719::AID-JSFA594>3.0.CO;2-W
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Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 657, doi. 10.1002/(SICI)1097-0010(20000501)80:6<657::AID-JSFA576>3.0.CO;2-J
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Changes in the carotenoid content of apricot ( Prunus armeniaca, var Bergeron) during enzymatic browning: β-carotene inhibition of chlorogenic acid degradation.
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- Journal of the Science of Food & Agriculture, 2000, v. 80, n. 6, p. 763, doi. 10.1002/(SICI)1097-0010(20000501)80:6<763::AID-JSFA623>3.0.CO;2-U
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