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Editorial Note.
- Published in:
- 2004
- Publication type:
- Editorial
Editorial.
- Published in:
- 2004
- By:
- Publication type:
- Editorial
A review of theoretical and practical aspects of solid-phase microextraction in food analysis.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 703, doi. 10.1111/j.1365-2621.2004.00839.x
- By:
- Publication type:
- Article
Survival of probiotic bifidobacteria in buffalo curd and their effect on sensory properties.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 719, doi. 10.1111/j.1365-2621.2004.00835.x
- By:
- Publication type:
- Article
The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined turkish cheese.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 727, doi. 10.1111/j.1365-2621.2004.00837.x
- By:
- Publication type:
- Article
Prediction models for the thermal conductivity of aqueous starch.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 737, doi. 10.1111/j.1365-2621.2004.00840.x
- By:
- Publication type:
- Article
Functional properties of biscuits with whey protein concentrate and honey.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 745, doi. 10.1111/j.1365-2621.2004.00838.x
- By:
- Publication type:
- Article
The effect of the concentration of batter made from Chickpea ( Cicer arietinum L.) flour on the quality of a deep-fried snack.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 755, doi. 10.1111/j.1365-2621.2004.00841.x
- By:
- Publication type:
- Article
The influence of moisture content on the rheological properties of processed cheese spreads.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 763, doi. 10.1111/j.1365-2621.2004.00842.x
- By:
- Publication type:
- Article
The effect of whitening agents on the gel-forming ability and whiteness of surimi.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 773, doi. 10.1111/j.1365-2621.2004.00843.x
- By:
- Publication type:
- Article
The effect of storage on the antioxidant activity of reconstituted orange juice which had been pasteurized by high pressure or heat.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 783, doi. 10.1111/j.1365-2621.2004.00844.x
- By:
- Publication type:
- Article
Hot air dehydration of figs ( Ficus carica L.): drying kinetics and quality loss.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 793, doi. 10.1111/j.1365-2621.2004.00845.x
- By:
- Publication type:
- Article
Characterization of time-dependent flow properties of food suspensions.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 801, doi. 10.1111/j.1365-2621.2004.00830.x
- By:
- Publication type:
- Article
The thermal kinetics of starch gelatinization in the presence of other cake ingredients.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 807, doi. 10.1111/j.1365-2621.2004.00831.x
- By:
- Publication type:
- Article
Acidifying-blanching of ‘Cicorino’ leaves: effects of recycling of processing solution on product pH.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 7, p. 811, doi. 10.1111/j.1365-2621.2004.00832.x
- By:
- Publication type:
- Article