Found: 16
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Consumers’ beliefs, attitudes and intentions towards genetically modified foods, based on the’perceived safety vs. benefits’ perspective.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 343, doi. 10.1111/j.1365-2621.2004.00916.x
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- Article
Mechanical and fracture properties for predicting cracking in semi-sweet biscuits.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 361, doi. 10.1111/j.1365-2621.2004.00920.x
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- Article
Sensory quality and internal atmosphere of fresh-cut Golden Delicious apples.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 369, doi. 10.1111/j.1365-2621.2004.00934.x
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- Article
Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 377, doi. 10.1111/j.1365-2621.2004.00940.x
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- Article
The viscoelastic properties of soybean curd (tofu) as affected by soymilk concentration and type of coagulant.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 385, doi. 10.1111/j.1365-2621.2004.00935.x
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- Article
The effects of soaking of whole, dehulled and ground millet and soybean seeds on phytate degradation and Phy/Fe and Phy/Zn molar ratios.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 391, doi. 10.1111/j.1365-2621.2004.00941.x
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- Article
Improving textural quality in frozen jalapeño pepper by low temperature blanching in calcium chloride solution.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 401, doi. 10.1111/j.1365-2621.2004.00937.x
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- Article
The effect of different paprika types on the ripening process and quality of dry sausages.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 411, doi. 10.1111/j.1365-2621.2005.00944.x
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- Article
The heat pipe and its potential for enhancing the cooking and cooling of meat joints.
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- International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 419, doi. 10.1111/j.1365-2621.2004.00943.x
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- Article
Trehalose improves flavour retention in dehydrated apricot puree.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 425, doi. 10.1111/j.1365-2621.2005.00967.x
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- Article
The inhibition of the viability of myeloma cells and the production of cytokine by two strains ofLactobacillus sakeifrom meat.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 437, doi. 10.1111/j.1365-2621.2005.00951.x
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- Article
Molecular analysis ofOenococcus oenipopulation dynamics and the effect of aeration and temperature during alcoholic fermentation on malolactic fermentation.
- Published in:
- International Journal of Food Science & Technology, 2005, v. 40, n. 4, p. 451, doi. 10.1111/j.1365-2621.2004.00946.x
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- Article
Functional Foods, Ageing and Degenerative Disease.
- Published in:
- 2005
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- Publication type:
- Book Review
Emulsifiers in Food Technology.
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- 2005
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- Publication type:
- Book Review
Proteins in Food Processing.
- Published in:
- 2005
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- Publication type:
- Book Review
Analytical Methods for Food Additives.
- Published in:
- 2005
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- Publication type:
- Book Review