Works matching IS 10820132 AND DT 2008 AND VI 14
Results: 78
Would it Still be Possible to Identify Irradiated Lipid-containing Foods Towards the End of their Shelf-life?
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- Food Science & Technology International, 2008, v. 14, n. 6, p. 0519, doi. 10.1177/1082013208100465
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- Article
Improvement of the Fresh Taste Intensity of Processed Clementine Juice by Separate Pasteurization of its Serum and Pulp.
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- Food Science & Technology International, 2008, v. 14, n. 6, p. 0525, doi. 10.1177/1082013208100463
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- Article
Changes in Gene and Protein Expression during Tomato Ripening - Consequences for the Safety Assessment of New Crop Plant Varieties.
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- Food Science & Technology International, 2008, v. 14, n. 6, p. 0503, doi. 10.1177/1082013208100771
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- Article
Recovery of Bioactive Flavonols from Onion Solid Wastes Employing Water/Ethanol-Based Solvent Systems.
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- Food Science & Technology International, 2008, v. 14, n. 6, p. 0497, doi. 10.1177/1082013208100707
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- Article
Effect of Various Pre-treatments on Functional, Physiochemical, and Cooking Properties of Pigeon pea (Cajanus cajan L).
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- Food Science & Technology International, 2008, v. 14, n. 6, p. 0487, doi. 10.1177/1082013208101023
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- Article
Effect of Ultrasonic Degradation on In Vitro Antioxidant Activity of Polysaccharides from Porphyra yezoensis (Rhodophyta).
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- Food Science & Technology International, 2008, v. 14, n. 6, p. 0479, doi. 10.1177/1082013208100665
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- Article
Behavior of Lactococcus lactis subsp. lactis biovar. diacetylactis in a Four Lactococcus Strain Starter during Successive Milk Cultures.
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- Food Science & Technology International, 2008, v. 14, n. 6, p. 0469, doi. 10.1177/1082013208100533
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- Article
Obituary: Luis Durán Hidalgo (1932-2008).
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- 2008
- Publication type:
- Obituary
Sensory Lexicon for Fresh Squeezed and Processed Orange Juices.
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- Food Science & Technology International, 2008, v. 14, p. 131, doi. 10.1177/1082013208094723
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- Article
Growth of Pre-ruminant Kid Goats and the Composition of Carcass Fat Deposits: Effects of Providing a PUFA-rich Fat in the Milk Replacer and Influence of the Kidding Season.
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- Food Science & Technology International, 2008, v. 14, p. 85, doi. 10.1177/1082013208094680
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- Article
Control Paramethers for Sous-vide Cook-chill Processing of Swiss Chard (Beta vulgaris) Stems.
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- Food Science & Technology International, 2008, v. 14, p. 117, doi. 10.1177/1082013208095685
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- Article
Modeling of Changes in Atmosphere Composition in Fresh-cut Peach Packages due to Temperature Fluctuations.
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- Food Science & Technology International, 2008, v. 14, p. 109, doi. 10.1177/1082013208095326
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- Article
Effect of Thermal Treatment on Enzymatic Activity and Rheological and Sensory Properties of Strawberry Purees.
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- Food Science & Technology International, 2008, v. 14, p. 103, doi. 10.1177/1082013208095328
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- Article
Influence of 'Novarom G' Pectinase b-glycosidase Enzyme on the Wine Aroma of Four White Varieties.
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- Food Science & Technology International, 2008, v. 14, p. 95, doi. 10.1177/1082013208095325
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- Article
Microoxygenation Treatment and Sensory Properties of Young Red Wines.
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- Food Science & Technology International, 2008, v. 14, p. 123, doi. 10.1177/1082013208095684
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- Article
Composition and Technological Quality of Malagueña Goat Milk. Effect of Genotype for Synthesis oaf α<sub>s1</sub>-Casein in Milk and Protein Content in the Diet.
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- Food Science & Technology International, 2008, v. 14, p. 77, doi. 10.1177/1082013208095336
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- Article
Cross-flow Filtration through Ceramic Membranes of Enzymes and Degradation Products from Enzymatic Peeling of Satsuma Mandarin Segments.
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- Food Science & Technology International, 2008, v. 14, p. 71, doi. 10.1177/1082013208094681
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- Article
Technological Characterization of Experimental Natural Rennets Pastes.
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- Food Science & Technology International, 2008, v. 14, p. 63, doi. 10.1177/1082013208095335
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- Article
Kinetics of Peach Clarified Juice Discoloration Process with an Adsorbent Resin.
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- Food Science & Technology International, 2008, v. 14, p. 57, doi. 10.1177/1082013208095327
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- Article
Effect of Artichoke (Cynara scolymus L.) Fiber on Textural and Sensory Qualities of Wheat Bread.
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- Food Science & Technology International, 2008, v. 14, p. 49, doi. 10.1177/1082013208094582
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- Article
Evolution of Volatile Fraction and ATP Related Compounds During Storage of Desalted Cod (Gadus morhua).
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- Food Science & Technology International, 2008, v. 14, p. 37, doi. 10.1177/1082013208094581
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- Article
Effect of Honey Thermal Conditions on Hydroxymethylfurfural Content Prior to Pasteurization.
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- Food Science & Technology International, 2008, v. 14, p. 29, doi. 10.1177/1082013208094580
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- Article
Evaluation of Alternative Winemaking Processes for Red Wine Color Enhancement.
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- Food Science & Technology International, 2008, v. 14, p. 21, doi. 10.1177/1082013208095686
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- Article
Effect of Pre-processing Controlled Atmosphere Storage on the Quality of Fresh-cut Galia Melons.
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- Food Science & Technology International, 2008, v. 14, p. 13, doi. 10.1177/1082013208095687
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- Article
Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization.
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- Food Science & Technology International, 2008, v. 14, p. 5, doi. 10.1177/1082013208094579
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- Article
Cross-process Issues Impacting Innovative Food Processing Technologies.
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- Food Science & Technology International, 2008, v. 14, n. 5, p. 411, doi. 10.1177/1082013208098811
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- Article
Pulsed Electric Fields.
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- Food Science & Technology International, 2008, v. 14, n. 5, p. 429, doi. 10.1177/1082013208100535
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- Article
Microwave and Radio Frequency Heating.
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- Food Science & Technology International, 2008, v. 14, n. 5, p. 423, doi. 10.1177/1082013208100534
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- Article
Ohmic Heating and Moderate Electric Field Processing.
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- Food Science & Technology International, 2008, v. 14, n. 5, p. 419, doi. 10.1177/1082013208098813
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- Article
High-pressure Food Processing.
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- Food Science & Technology International, 2008, v. 14, n. 5, p. 413, doi. 10.1177/1082013208098812
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- Article
Introduction.
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- Food Science & Technology International, 2008, v. 14, n. 5, p. 403, doi. 10.1177/1082013208102119
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- Article
Executive Summary.
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- Food Science & Technology International, 2008, v. 14, n. 5, p. 459, doi. 10.1177/1082013208100189
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- Article
Novel Chemical Processes: Ozone, Supercritical CO[sub2], Electrolyzed Oxidizing Water, and Chlorine Dioxide Gas.
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- Food Science & Technology International, 2008, v. 14, n. 5, p. 437, doi. 10.1177/1082013208098815
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- Article
Power Ultrasound.
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- Food Science & Technology International, 2008, v. 14, n. 5, p. 433, doi. 10.1177/1082013208098814
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- Article
Industry Perspective and Roles.
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- Food Science & Technology International, 2008, v. 14, n. 5, p. 455, doi. 10.1177/1082013208098832
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- Article
US Governmental Interagency Programs, Opportunities, and Collaboration.
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- Food Science & Technology International, 2008, v. 14, n. 5, p. 447, doi. 10.1177/1082013208098817
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- Article
Pulsed Ultraviolet Light.
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- Food Science & Technology International, 2008, v. 14, n. 5, p. 443, doi. 10.1177/1082013208098816
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- Article
Note. Morphological Changes in Saccharomyces cerevisiae during the Second Fermentation of Sparkling Wines.
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- Food Science & Technology International, 2008, v. 14, n. 4, p. 393, doi. 10.1177/1082013208097446
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- Article
Cell Wall Physicochemical Properties as Indicators of Peach Quality During Fruit Ripening after Cold Storage.
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- Food Science & Technology International, 2008, v. 14, n. 4, p. 385, doi. 10.1177/1082013208097251
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- Article
Nutritional Quality and Antioxidant Activity of Selected Edible Wild Mushrooms.
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- Food Science & Technology International, 2008, v. 14, n. 4, p. 375, doi. 10.1177/1082013208097445
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- Article
Influence of Gamma Irradiation on Microbiological, Biochemical, and Textural Properties of Bonito (Sarda sarda) During Chilled Storage.
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- Food Science & Technology International, 2008, v. 14, n. 4, p. 367, doi. 10.1177/1082013208097444
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- Article
Quality Characteristics, Respiration Rates, and Microbial Stability of Osmotically Treated Mango Tissue (Mangifera indica L.) with or without Calcium Lactate.
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- Food Science & Technology International, 2008, v. 14, n. 4, p. 355, doi. 10.1177/1082013208097276
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- Article
Volatile and Glycosidically Bound Composition of Loureiro and Alvarinho Wines.
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- Food Science & Technology International, 2008, v. 14, n. 4, p. 341, doi. 10.1177/1082013208097442
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- Publication type:
- Article
Aromatic Constituents from Chinese Traditional Smoke-cured Bacon of Mini-pig.
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- Food Science & Technology International, 2008, v. 14, n. 4, p. 329, doi. 10.1177/1082013208098331
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- Publication type:
- Article
Rheological Characteristics of Juniperus drupacea Fruit Juice (pekmez) Concentrated by Boiling.
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- Food Science & Technology International, 2008, v. 14, n. 4, p. 321, doi. 10.1177/1082013208097193
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- Article
Visual Detection of Calcium by GBHA Staining in Bitter Pit-affected Apples.
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- Food Science & Technology International, 2008, v. 14, n. 4, p. 315, doi. 10.1177/1082013208097191
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- Article
Effects of Mandarin Cultivar on Quality of Mandarin Juice.
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- Food Science & Technology International, 2008, v. 14, n. 4, p. 307, doi. 10.1177/1082013208097443
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- Article
Effect of the Use of Ground Flaxseed on Quality and Chemical Composition of Bread.
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- Food Science & Technology International, 2008, v. 14, n. 4, p. 299, doi. 10.1177/1082013208097192
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- Article
Effect of Nut Paste Enrichment on Physical Characteristics and Consumer Acceptability of Bread.
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- Food Science & Technology International, 2008, v. 14, n. 3, p. 259, doi. 10.1177/1082013208095691
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- Article
The Anatomical Origin of Raw Meat Affects the Sensory and Chemical Characteristics of a Dry-Cured Beef Product: Cecina de León.
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- Food Science & Technology International, 2008, v. 14, n. 3, p. 225, doi. 10.1177/1082013208095690
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- Article