JOURNAL OF FOOD SCIENCE -CHICAGO-
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
Inhaltsverzeichnis
- C1
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Effect of Soybean Varieties and Growing Locations on the Flavor of SoymilkMin, S. / Yu, Y. / Yoo, S. et al. | 2005
- C8
-
Effect of Soybean Varieties and Growing Locations on the Physical and Chemical Properties of Soymilk and TofuMin, S. / Yu, Y. / Martin, S. St. et al. | 2005
- C13
-
Seasonal Variation of Volatile Composition and Odor Activity Value of‘Marion’(Rubus spp. hyb) and‘Thornless Evergreen’(R. laciniatus L.) BlackberriesQian, Michael C. / Wang, Yuanyuan et al. | 2005
- C21
-
Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic WhitingMurphy, Sheila C. / Gilroy, Deidre / Kerry, John F. et al. | 2005
- C25
-
Food Microorganisms that Effectively Hydrolyze O‐Glycoside but Not C‐Glycoside Isoflavones in Puerariae RadixAnd, Eun‐Kyoung Ccho / Ji, Geun‐Eog et al. | 2005
- C29
-
Aflatoxin Inactivation Using Aqueous Extract of Ajowan (Trachyspermum ammi) SeedsHajare, Shruti S. / Hajare, Sachin N. / Sharma, Arun et al. | 2005
- C35
-
Cryoprotectants Affect Physical Properties of Restructured Trout During Frozen StorageJittinandana, Sitima / Kenney, P. Brett / Slider, S.D. et al. | 2005
- C43
-
Anthocyanin Determination in Black Raspberry (Rubus occidentalis) and Biological Specimens Using Liquid Chromatography‐Electrospray Ionization Tandem Mass SpectrometryTian, Qingguo / Aziz, Robeena M. / Stoner, Gary D. et al. | 2005
- C48
-
Effects of Bleaching on the Properties of Roasted Sesame OilKim, Inhwan / Choe, Eunok et al. | 2005
- C53
-
Use of Mild Heat Pre‐treatment for Quality Retention of Fresh‐cut Cantaloupe MelonLamikanra, Olusola / Bett‐Garber, Karen L. / Ingram, Daphne A. et al. | 2005
- C58
-
Characterization of Fish Myofibrillar Protein by Conjugation with Alginate Oligosaccharide Prepared Using Genetic Recombinant Alginate LyaseSato, Ryo / Sawabe, Tomoo / Saeki, Hiroki et al. | 2005
- C63
-
Rapid Measurement of Phytate in Soy Products by Mid‐infrared SpectroscopyIsiguro, Takahiro / Ono, Tomotado / Nakasato, Katsuhiko et al. | 2005
- C67
-
Formation of Soy Protein Isolate Cold‐set Gels: Protein and Salt EffectsMaltais, Anne / Remondetto, Gabriel E. / Gonzalez, Rolando et al. | 2005
- C74
-
Effect of Organic Farming Practices on the Level of Latent Polyphenol Oxidase in GrapesNúñez‐Delicado, Estrella / Sánchez‐Ferrer, Alvaro / García‐Carmona, Francisco F. et al. | 2005
- C79
-
β‐Lactoglobulin Gelation and Modification: Effect of Selected Acidulants and Heating ConditionsResch, Jeffrey J. / Daubert, Christopher R. / Foegeding, E. Allen et al. | 2005
- C79
-
beta-Lactoglobulin Gelation and Modification: Effect of Selected Acidulants and Heating ConditionsResch, J. J. / Daubert, C. R. / Foegeding, E. A. et al. | 2005
- C87
-
Gel‐forming Ability and Radical‐scavenging Activity of Soy Protein Hydrolysate Treated with TransglutaminaseFan, Junfeng / Saito, Masayoshi / Yanyan, Zhang et al. | 2005
- C93
-
Antioxidant and Anti‐inflammatory Activities of Several Commonly Used SpicesTsai, Tzung‐Hsun / Tsai, Po‐Jung / Ho, Su‐Chen et al. | 2005
- C98
-
Physicochemical Properties of 2S Albumins and the Corresponding Protein Isolate from Sunflower (Helianthus annuus)Pérez, Sergio González‐ / Vereijken, Johan M. / van Koningsveld, Gerrit A. et al. | 2005
- C104
-
Reduction of Limonene Chlorohydrins in Commercial Citrus OilsBraddock, Robert J. / Goodrich, Renee M. et al. | 2005
- C108
-
DNA Extraction from Olive Oil and PCR Amplification of Microsatellite MarkersAnd, Raffaele Testolin / Lain, Orietta et al. | 2005
- C113
-
Development of a Monoclonal Antibody‐based ELISA for Detection of Sulfamethazine and N4−acetyl Sulfamethazine in Chicken Breast Muscle TissueHe, Jihong / Shen, Jianzhong / Suo, Xun et al. | 2005
- E1
-
Role of Reduced Ionic Strength and Low pH in Gelation of Chicken Breast Muscle ProteinAnd, S. Ke / Hultin, H. O. et al. | 2005
- E7
-
Stability of Saturated Acyl L‐Ascorbates in Aqueous SolutionKuwabara, Ko / Watanabe, Yoshiyuki / Adachi, Shuji et al. | 2005
- E12
-
Viscoelastic Behavior of Melon Tissue as Influenced by Blanching and Osmotic DehydrationMartínez, Vanesa Y. / Nieto, Andrea B. / Viollaz, Pascual E. et al. | 2005
- E19
-
Influence of PET and PET/PEN Blend Packaging on Ascorbic Acid and Color in Juices Exposed to Fluorescent and UV LightConrad, Karen R. / Davidson, Valerie J. / Mulholland, D. Lindsay et al. | 2005
- E26
-
Calcium and Iron Distribution in Fortified Vacuum‐impregnated Fruits Determined by Electron Dispersion X‐ray MicroanalysisBetoret, Noelia / Martinyz‐Monzo, Javier / Fito, Pedro J. et al. | 2005
- E31
-
Film‐forming Characteristics of StarchesAnd, Z. Liu / Han, J.H. et al. | 2005
- E37
-
Effect of Relative Humidity on the Oxidative Stability of Microencapsulated Sea Buckthorn Seed OilPartanen, Riitta / Hakala, Piia / Sjövall, Olli et al. | 2005
- E44
-
Electronic Nose Technology in Quality Assessment: Monitoring the Ripening Process of Danish Blue CheeseAnd, Jeorgos Trihaas / Nielsen, Per V. et al. | 2005
- E50
-
Obtaining the Shear Stress Shear Rate Relationship and Yield Stress of Liquid Foods from Parallel Disk DataCampbell, Graeme R. / Leong, Yee‐Kwong / Yeow, Y. Leong et al. | 2005
- M1
-
Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different BrinesRodrigues, Maria J. / Ho, Peter / López‐Caballero, Maria E. et al. | 2005
- M7
-
Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated PicklesReina, Laura D. / Breidt, Fred Jr. / Fleming, Henry P. et al. | 2005
- M12
-
Determination of Minimum Inhibitory Concentrations of Liquid Smoke FractionsMilly, Paul J. / Toledo, Romeo T. / Ramakrishnan, Sreekumar et al. | 2005
- M18
-
Effect of Co‐encapsulation of Probiotics with Prebiotics on Increasing the Viability of Encapsulated Bacteria under In Vitro Acidic and Bile Salt Conditions and in YogurtAnd, C. Iyer / Kailasapathy, K. et al. | 2005
- M24
-
Effect of Delayed Processing on Changes in Histamine and Other Quality Characteristics of 3 Commercially Canned FishesShakila, R. Jeya / Jeyasekaran, Geevarethinam / Vyla, S. Aunto Princy et al. | 2005
- M30
-
Response Surface Model for the Estimation of Escherichia coli O 157:H7 Growth under Different Experimental ConditionsGarcía‐Gimeno, Rose Maria / Barco, Elena / Rincón, Francisco et al. | 2005
- M37
-
Inhibition of Fungal Growth on Wheat and Rye Bread by Modified Atmosphere Packaging and Active Packaging Using Volatile Mustard Essential OilSuhr, Karin I. / Nielsen, Per V. et al. | 2005
- M45
-
Antimicrobial Activity of Chitosan Films Enriched with Essential OilsZivanovic, Svetlana / Chi, Shuang / Draughon, Ann F. et al. | 2005
- M52
-
In‐package Pasteurization Combined with Biocide‐impregnated Films to Inhibit Listeria monocytogenes and Salmonella Typhimurium in Turkey BolognaMcCormick, Kevin E. / Han, Inyee Y. / Acton, James C. et al. | 2005
- M58
-
Occurrence of Vibrio parahaemolyticus in Two Oregon Oyster‐growing BaysDuan, Jingyun / Su, Yi‐Cheng et al. | 2005
- M64
-
Effect of Intermittent Curing on Mandarin QualityPérez, Ana G. / Luaces, Pilar / Olmo, Manuel et al. | 2005
- M69
-
Shelf Life and Microbial Quality of Fresh‐cut Mango Cubes Stored in High CO2 AtmospheresPoubol, Jutatip / Izumi, Hidemi et al. | 2005
- M75
-
Comparative Study on Antibacterial Effect of Pediocin ACCEL and Nisin Against Fluorescencestained Listeria monocytogenes BCRC 14845Wu, Chien‐Wei / Yin, Li‐Jung / Hsu, Todd et al. | 2005
- R1
-
Intelligent Packaging: Concepts and ApplicationsYam, Kit L. / Takhistov, Paul T. / Miltz, Joseph et al. | 2005
- R11
-
Effects of Production and Processing Factors on Major Fruit and Vegetable AntioxidantsKalt, Wilhelmina et al. | 2005
- R20
-
Health‐related Interactions of PhytochemicalsLila, Mary Ann / Raskin, Ilya et al. | 2005
- R28
-
Chemical Reactions and Stability of Riboflavin in FoodsChoe, Eunok / Huang, Rongmin / Min, David B. et al. | 2005
- S1
-
Hard Red Winter Wheat/Nutrim‐OB Alkaline Fresh Noodles: Processing and Texture AnalysisMohamed, Abdellatif A. / Rayas‐Duarte, P. / Xu, Jingyuan et al. | 2005
- S8
-
Sensory Evaluation of Chicken Breast Under Gamma Irradiation at Commercial Dosesde Toledo, Tais C. Franqueira / Canniatti‐Brazaca, Solange G. / Spoto, Marta H.E. et al. | 2005
- S13
-
Overall Quality Throughout Shelf Life of Minimally Fresh Processed FennelEscalona, Victor H. / Aguayo, Encarna / Artès, Francisco et al. | 2005
- S18
-
Effects of Rice Batter on Oil Uptake and Sensory Quality of Coated Fried OkraShih, Fred F. / Bett‐Garber, Karen L. / Daigle, Kim W. et al. | 2005
- S22
-
Frozen Foods Treated by Pressure Shift Freezing: Proteins and EnzymesPréstamo, Guadalupe / Palomares, Lourdes / Sanz, Pedro et al. | 2005
- S28
-
Optimization of Tropical Juice Composition for the Spanish MarketSerrano‐Megías, Marta / Pérez‐López, Antonio Jose / Nóñez‐Delicado, Estrella et al. | 2005
- S34
-
Effect of Storage Conditions on 2–Acetyl‐1–pyrroline Content in Aromatic Rice Variety, Khao Dawk Mali 105Yoshihashi, Tadashi / Huong, Nguyen Thi Thu / Surojanametakul, Vipa et al. | 2005
- S38
-
Production of Hypoallergenic Foods from ApricotsBernna, Oreste Vittore / Pomei, Carlo / Pravettoni, Valerio et al. | 2005
- S42
-
Reported Use of Reduced‐sugar Foods and Beverages Reflect High‐quality DietsSigman‐Grant, Madeleine J. / Hsieh, Gloria et al. | 2005
- S47
-
Compositional Characteristics and Antioxidant Components of Cherry Laurel Varieties and PekmezAlasalvar, Cesarettin / Al‐Farsi, Mohamed / Shahidi, Fereidoon et al. | 2005
- S53
-
Determining the Odor and Flavor Characteristics of Probiotic, Health‐promoting Ingredients and the Effects of Repeated Exposure on Consumer AcceptanceLuckow, Tracy / Sheehan, Vivien / Delahunty, Conor et al. | 2005
- S60
-
Hydrophilic and Lipophilic Antioxidant Capacities of Commercial Mediterranean Vegetable Soups (Gazpachos)Pinilla, M. José / Plaza, Lucía / Sónchez‐Moreno, Concepción et al. | 2005
- S66
-
Effect of Monascus Fermentation on the Characteristics of Mackerel MinceYin, Li‐Jung / Lu, Ming‐Chu / Pan, Chorng‐Liang et al. | 2005
- S73
-
Comparison of Antimutagenic Activity of Phenolic Compounds in Newly Harvested and Stored Common Beans Phaseolus vulgaris against Aflatoxin B1Aparicio‐Fernández, Xochitl / Manzo‐Bonilla, Lourdes / Loarca‐Piña, Guadalupe Flavia et al. | 2005
- S79
-
Possible Influences of Water Loss and Polyphenol Oxidase Activity on Anthocyanin Content and Discoloration in Fresh Ripe Strawberry (cv. Oso Grande) During Storage at 1 ^oCNunes, M. C. N. / Brecht, J. K. / Morais, A. M. M. B. et al. | 2005
- S79
-
Possible Influences of Water Loss and Polyphenol Oxidase Activity on Anthocyanin Content and Discoloration in Fresh Ripe Strawberry (cv. Oso Grande) During Storage at 1 °CNunes, M. Cecila N. / Brecht, Jeffrey K. / Morais, Alcinam.M.B. et al. | 2005
- S85
-
Antioxidant Potential of Pea Beans (Phaseolus vulgaris L.)And, Terrence Madhujith / Shahidi, Fereidoon et al. | 2005
-
C Food Chemistry and Toxicology - Effect of Soybean Varieties and Growing Locations on the Flavor of SoymilkMin, S. et al. | 2005
-
C Food Chemistry and Toxicology - Seasonal Variation of Volatile Composition and Odor Activity Value of 'Marion' (Rubus spp. hyb) and 'Thornless Evergreen' (R. laciniatus L.) BlackberriesQian, M.C. et al. | 2005
-
C Food Chemistry and Toxicology - Cryoprotectants Affect Physical Properties of Restructured Trout During Frozen StorageJittinandana, S. et al. | 2005
-
M Food Microbiology and Safety - Determination of Minimum Inhibitory Concentrations of Liquid Smoke FractionsMilly, P.J. et al. | 2005
-
M Food Microbiology and Safety - Occurrence of Vibrio parahaemolyticus in Two Oregon Oyster-growing BaysDuan, J. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Optimization of Tropical Juice Composition for the Spanish MarketSerrano-Megías, M. et al. | 2005
-
C Food Chemistry and Toxicology - Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt EffectsMaltais, A. et al. | 2005
-
C Food Chemistry and Toxicology - b-Lactoglobulin Gelation and Modification: Effect of Selected Acidulants and Heating ConditionsResch, J.J. et al. | 2005
-
Subject Index| 2005
-
JFS Masthead| 2005
-
E Food Engineering and Physical Properties - Electronic Nose Technology in Quality Assessment: Monitoring the Ripening Process of Danish Blue CheeseTrihaas, J. et al. | 2005
-
E Food Engineering and Physical Properties - Calcium and Iron Distribution in Fortified Vacuum-impregnated Fruits Determined by Electron Dispersion X-ray MicroanalysisBetoret, N. et al. | 2005
-
M Food Microbiology and Safety - Shelf Life and Microbial Quality of Fresh-cut Mango Cubes Stored in High CO2 AtmospheresPoubol, J. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Hard Red Winter Wheat-Nutrim-OB Alkaline Fresh Noodles: Processing and Texture AnalysisMohamed, A.A. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Determining the Odor and Flavor Characteristics of Probiotic, Health-promoting Ingredients and the Effects of Repeated Exposure on Consumer AcceptanceLuckow, T. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effect of Monascus Fermentation on the Characteristics of Mackerel MinceYin, L.-J. et al. | 2005
-
Correction| 2005
-
R Concise Reviews-Hypotheses in Food Science - Intelligent Packaging: Concepts and ApplicationsYam, K.L. et al. | 2005
-
R Concise Reviews-Hypotheses in Food Science - Effects of Production and Processing Factors on Major Fruit and Vegetable AntioxidantsKalt, W. et al. | 2005
-
C Food Chemistry and Toxicology - Development of a Monoclonal Antibody-based ELISA for Detection of Sulfamethazine and N4-acetyl Sulfamethazine in Chicken Breast Muscle TissueHe, J. et al. | 2005
-
E Food Engineering and Physical Properties - Stability of Saturated Acyl 1-Ascorbates in Aqueous SolutionKuwabara, K. et al. | 2005
-
E Food Engineering and Physical Properties - Effect of Relative Humidity on the Oxidative Stability of Microencapsulated Sea Buckthorn Seed OilPartanen, R. et al. | 2005
-
M Food Microbiology and Safety - Effect of Intermittent Curing on Mandarin QualityPérez, A.G. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Possible Influences of Water Loss and Polyphenol Oxidase Activity on Anthocyanin Content and Discoloration in Fresh Ripe Strawberry (cv. Oso Grande) During Storage at 1 (degree)CNunes, M.C.N. et al. | 2005
-
R Concise Reviews-Hypotheses in Food Science - Health-related Interactions of PhytochemicalsLila, M.A. et al. | 2005
-
C Food Chemistry and Toxicology - Use of Mild Heat Pre-treatment for Quality Retention of Fresh-cut Cantaloupe MelonLamikanra, O. et al. | 2005
-
C Food Chemistry and Toxicology - Reduction of Limonene Chlorohydrins in Commercial Citrus OilsBraddock, R.J. et al. | 2005
-
E Food Engineering and Physical Properties - Influence of PET and PET-PEN Blend Packaging on Ascorbic Acid and Color in Juices Exposed to Fluorescent and UV LightConrad, K.R. et al. | 2005
-
M Food Microbiology and Safety - Inhibition of Fungal Growth on Wheat and Rye Bread by Modified Atmosphere Packaging and Active Packaging Using Volatile Mustard Essential OilSuhr, K.I. et al. | 2005
-
M Food Microbiology and Safety - Antimicrobial Activity of Chitosan Films Enriched with Essential OilsZivanovic, S. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effect of Storage Conditions on 2-Acetyl-1-pyrroline Content in Aromatic Rice Variety, Khao Dawk Mali 105Yoshihashi, T. et al. | 2005
-
C Food Chemistry and Toxicology - DNA Extraction from Olive Oil and PCR Amplification of Microsatellite MarkersTestolin, R. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Frozen Foods Treated by Pressure Shift Freezing: Proteins and EnzymesPréstamo, G. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Comparison of Antimutagenic Activity of Phenolic Compounds in Newly Harvested and Stored Common Beans Phaseolus vulgaris against Aflatoxin B1Aparicio-Fernández, X. et al. | 2005
-
E Food Engineering and Physical Properties - Obtaining the Shear Stress Shear Rate Relationship and Yield Stress of Liquid Foods from Parallel Disk DataCampbell, G.R. et al. | 2005
-
C Food Chemistry and Toxicology - Antioxidant and Anti-inflammatory Activities of Several Commonly Used SpicesTsai, T.-H. et al. | 2005
-
Editorial| 2005
-
E Food Engineering and Physical Properties - Film-forming Characteristics of StarchesLiu, Z. et al. | 2005
-
M Food Microbiology and Safety - Response Surface Model for the Estimation of Escherichia coli O157:H7 Growth under Different Experimental ConditionsGarcía-Gimeno, R.M. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Hydrophilic and Lipophilic Antioxidant Capacities of Commercial Mediterranean Vegetable Soups (Gazpachos)José Pinilla, M. et al. | 2005
-
C Food Chemistry and Toxicology - Characterization of Fish Myofibrillar Protein by Conjugation with Alginate Oligosaccharide Prepared Using Genetic Recombinant Alginate LyaseSato, R. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effects of Rice Batter on Oil Uptake and Sensory Quality of Coated Fried OkraShih, F.F. et al. | 2005
-
R Concise Reviews-Hypotheses in Food Science - Chemical Reactions and Stability of Riboflavin in FoodsChoe, E. et al. | 2005
-
C Food Chemistry and Toxicology - Gel-forming Ability and Radical-scavenging Activity of Soy Protein Hydrolysate Treated with TransglutaminaseFan, J. et al. | 2005
-
Industrial Application Briefs| 2005
-
M Food Microbiology and Safety - Effect of Delayed Processing on Changes in Histamine and Other Quality Characteristics of 3 Commercially Canned FishesShakila, R.J. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Reported Use of Reduced-sugar Foods and Beverages Reflect High-quality DietsSigman-Grant, M.J. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Antioxidant Potential of Pea Beans (Phaseolus vulgaris L.)Madhujith, T. et al. | 2005
-
C Food Chemistry and Toxicology - Food Microorganisms that Effectively Hydrolyze O-Glycoside but Not C-Glycoside Isoflavones in Puerariae RadixChoi, E.-K. et al. | 2005
-
C Food Chemistry and Toxicology - Anthocyanin Determination in Black Raspberry (Rubus occidentalis) and Biological Specimens Using Liquid Chromatography-Electrospray Ionization Tandem Mass SpectrometryTian, Q. et al. | 2005
-
C Food Chemistry and Toxicology - Effect of Organic Farming Practices on the Level of Latent Polyphenol Oxidase in GrapesNúñz-Delicado, E. et al. | 2005
-
C Food Chemistry and Toxicology - Physicochemical Properties of 2S Albumins and the Corresponding Protein Isolate from Sunflower (Helianthus annuus)González-Pérez, S. et al. | 2005
-
E Food Engineering and Physical Properties - Role of Reduced Ionic Strength and Low pH in Gelation of Chicken Breast Muscle ProteinKe, S. et al. | 2005
-
M Food Microbiology and Safety - Effect of Co-encapsulation of Probiotics with Prebiotics on Increasing the Viability of Encapsulated Bacteria under In Vitro Acidic and Bile Salt Conditions and in YogurtIyer, C. et al. | 2005
-
Letters to the Editor| 2005
-
C Food Chemistry and Toxicology - Assessment of Added Protein-Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic WhitingMurphy, S.C. et al. | 2005
-
C Food Chemistry and Toxicology - Aflatoxin Inactivation Using Aqueous Extract of Ajowan (Trachyspermum ammi) SeedsHajare, S.S. et al. | 2005
-
Author Index| 2005
-
Page Charge Notice| 2005
-
M Food Microbiology and Safety - Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated PicklesReina, L.D. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Overall Quality Throughout Shelf Life of Minimally Fresh Processed FennelEscalona, V.H. et al. | 2005
-
C Food Chemistry and Toxicology - Effects of Bleaching on the Properties of Roasted Sesame OilKim, I. et al. | 2005
-
C Food Chemistry and Toxicology - Rapid Measurement of Phytate in Soy Products by Mid-infrared SpectroscopyIsiguro, T. et al. | 2005
-
E Food Engineering and Physical Properties - Viscoelastic Behavior of Melon Tissue as Influenced by Blanching and Osmotic DehydrationMartínez, V.Y. et al. | 2005
-
M Food Microbiology and Safety - Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different BrinesRodrigues, M.J. et al. | 2005
-
M Food Microbiology and Safety - In-package Pasteurization Combined with Biocide-impregnated Films to Inhibit Listeria monocytogenes and Salmonella Typhimurium in Turkey BolognaMcCormick, K.E. et al. | 2005
-
M Food Microbiology and Safety - Comparative Study on Antibacterial Effect of Pediocin ACCEL and Nisin Against Fluorescence-stained Listeria monocytogenes BCRC 14845Wu, C.-W. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Sensory Evaluation of Chicken Breast Under Gamma Irradiation at Commercial DosesFranqueira de Toledo, T.C. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Production of Hypoallergenic Foods from ApricotsBrenna, O.V. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Compositional Characteristics and Antioxidant Components of Cherry Laurel Varieties and PekmezAlasalvar, C. et al. | 2005