Works matching IS 01469428 AND DT 2005 AND VI 28 AND IP 2

Results: 9

EXTENSION OF THE SHELF-LIFE OFBURFIBY PACKAGING.

Published in:

Journal of Food Quality, 2005, v. 28, n. 2, p. 121, doi. 10.1111/j.1745-4557.2005.00001.x

By:

Vijayalakshmi, Narasimhachar S.;
Indiramma, Ambuga R.;
Viswanath, Prema;
Dattatreya, Anupama;
Kumar, Koneripatti R.

Publication type:

Article

EVALUATION OF SWEET POTATO CULTIVARS AND HEATING METHODS FOR CONTROL OF MALTOSE PRODUCTION, VISCOSITY AND SENSORY QUALITY.

Published in:

Journal of Food Quality, 2005, v. 28, n. 2, p. 191, doi. 10.1111/j.1745-4557.2005.00013.x

By:

Ridley, Stephen C.;
Miang Lim;
Heenan, Sam;
Bremer, Phil

Publication type:

Article

PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF SUGAR-FREE JELLY.

Published in:

Journal of Food Quality, 2005, v. 28, n. 2, p. 179, doi. 10.1111/j.1745-4557.2005.00014.x

By:

Khouryieh, Hanna A.;
Aramouni, Fadi M.;
Herald, Thomas J.

Publication type:

Article

FIBER CONTENT IN THE EDIBLE PORTION OF EIGHT MANDARIN ORANGES CULTIVARS.

Published in:

Journal of Food Quality, 2005, v. 28, n. 2, p. 154, doi. 10.1111/j.1745-4557.2005.00015.x

By:

Pérez-López, A. J.;
Carbonell-Barrachina, A. A.

Publication type:

Article

EFFECTS OF USING ROSEMARY EXTRACT AND ONION JUICE ON OXIDATIVE STABILITY OF SARDINE (SARDINA PILCHARDUS) MINCE.

Published in:

Journal of Food Quality, 2005, v. 28, n. 2, p. 109, doi. 10.1111/j.1745-4557.2005.00016.x

By:

Serdaroğlu, Meltem;
Felekoğlu, Elvan

Publication type:

Article

PIONEERS IN FOOD SCIENCE, Vol. 2.

Published in:

2005

By:

Bates, Robert P.;
Labuza, Ted;
Boylston, Terri D.;
Wismer, Wendy

Publication type:

Book Review

PHYSICOCHEMICAL PROPERTIES OF FRESHLY BAKED AND STORED WHOLE-WHEAT MUFFINS WITH AND WITHOUT FLAXSEED MEAL.

Published in:

Journal of Food Quality, 2005, v. 28, n. 2, p. 137, doi. 10.1111/j.1745-4557.2005.00004.x

By:

Shearer, Adrienne E. H.;
Davies, Catherine G. A.

Publication type:

Article

THE FORMATION OF HISTAMINE IN HERBY CHEESE DURING RIPENING.

Published in:

Journal of Food Quality, 2005, v. 28, n. 2, p. 171, doi. 10.1111/j.1745-4557.2005.00006.x

By:

Sagun, Emrullah;
Ekici, Kamil;
Durmaz, Husamettin

Publication type:

Article

FLAVOR CHARACTERIZATION OF THREE MANDARIN CULTIVARS (SATSUMA, BODRUM, CLEMANTINE) BY USING GC/MS AND FLAVOR PROFILE ANALYSIS TECHNIQUES.

Published in:

Journal of Food Quality, 2005, v. 28, n. 2, p. 163, doi. 10.1111/j.1745-4557.2005.00009.x

By:

Elmaci, Yesim;
Altug, Tomris

Publication type:

Article