Works matching IS 00225142 AND DT 2002 AND VI 82 AND IP 9
Results: 23
The effect of oxygen exclusion during cooling of cooked turkey breast on the development of lipid oxidation in the stored product.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 1044, doi. 10.1002/jsfa.1150
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Low-salt restructured fish products using microbial transglutaminase as binding agent.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 953, doi. 10.1002/jsfa.1132
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LC-MS analysis of anthocyanins from purple corn cob.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 1003, doi. 10.1002/jsfa.1143
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Formation of selected biogenic amines in carp meat.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 1088, doi. 10.1002/jsfa.1154
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Shelf-life characteristics of fresh oysters and ground beef as affected by bacteriocin-coated plastic packaging film.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 998, doi. 10.1002/jsfa.1125
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Loss of ascorbic acid during storage of Conference pears in relation to the appearance of brown heart.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 1007, doi. 10.1002/jsfa.1147
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Effect of adding natural antioxidants on colour stability of paprika.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 1061, doi. 10.1002/jsfa.1158
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Transfer of heat and moisture during microwave baking of potatoes.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 1070, doi. 10.1002/jsfa.1129
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Processing factors affecting the level of residual cyanohydrins in gari.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 966, doi. 10.1002/jsfa.1131
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The influence of fibre level and fat supplementation in expander-processed diets on grower-finisher pig performance.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 1036, doi. 10.1002/jsfa.1142
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Evaluation of the antiradical and reducing properties of selected Greek white wines: correlation with polyphenolic composition.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 1014, doi. 10.1002/jsfa.1124
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Volatile components of raw and smoked black bream ( Brama raii) and rainbow trout ( Oncorhynchus mykiss) studied by means of solid phase microextraction and gas chromatography/mass spectrometry.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 945, doi. 10.1002/jsfa.1128
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Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carps.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 1021, doi. 10.1002/jsfa.1139
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Transfer of heat and moisture during oven baking of potatoes.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 1074, doi. 10.1002/jsfa.1130
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Influence of processing on the rheological properties of tomato paste.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 990, doi. 10.1002/jsfa.1141
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Calendar of Meetings.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 1094, doi. 10.1002/jsfa.1208
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- Article
Relationship between the enzymatic determination of starch and the starch iodine index in two varieties of cider apple.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 983, doi. 10.1002/jsfa.1145
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Amylase activities in insect ( Aelia and Eurygaster)-damaged wheat.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 977, doi. 10.1002/jsfa.1138
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Effect of extraction conditions on composition, surface activity and rheological properties of protein isolates from flaxseed ( Linum usitativissimum L).
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 970, doi. 10.1002/jsfa.1140
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The effect of feeding regimen on apparent and true ileal nitrogen digestibility for rats fed diets containing different sources of protein.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 1050, doi. 10.1002/jsfa.1151
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Utilisation of chickpea protein isolates for production of peptides with angiotensin I-converting enzyme (ACE)-inhibitory activity.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 960, doi. 10.1002/jsfa.1126
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Influence of composition and structure of oil-in-water emulsions on retention of aroma compounds.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 1028, doi. 10.1002/jsfa.1137
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Comparison of the volatile components of two cultivars of potato cooked by boiling, conventional baking and microwave baking.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 9, p. 1080, doi. 10.1002/jsfa.1148
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- Article