Respiration Rate of Sweet Cherries: `Burlat', `Sunburst' and `Sweetheart' Cultivars (Englisch)
- Neue Suche nach: Jaime, P.
- Neue Suche nach: Salvador, M. L.
- Neue Suche nach: Oria, R.
- Neue Suche nach: Jaime, P.
- Neue Suche nach: Salvador, M. L.
- Neue Suche nach: Oria, R.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
66
;
43-47
;
2001
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ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Respiration Rate of Sweet Cherries: `Burlat', `Sunburst' and `Sweetheart' Cultivars
-
Beteiligte:
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Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 66 ; 43-47
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Verlag:
- Neue Suche nach: INSTITUTE OF FOOD TECHNOLOGISTS
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Erscheinungsdatum:01.01.2001
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Format / Umfang:5 pages
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ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 664 -
Datenquelle:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
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Sensory Descriptive Analysis of SoymilkTorres‐Penaranda, A.V. / Reitmeier, C.A. et al. | 2001
- 352
-
Sensory and Nutritive Qualities of Food - Sensory Descriptive Analysis of SoymilkTorres-Penaranda, A.V. et al. | 2001
- 357
-
Sensory and Nutritive Qualities of Food - Production and Stability of (E, Z)-2, 6-Nonadienall, the Major Flavor Volatile of CucumbersBuescher, R.H. et al. | 2001
- 357
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Production and Stability of (E, Z)‐2, 6‐Nonadienal, the Major Flavor Volatile of CucumbersBuescher, R.H. / Buescher, R.W. et al. | 2001
- 362
-
Shelf‐Life Extension of Fresh Mushrooms (Agaricus bisporus) By Application of Hydrogen Peroxide and Browning InhibitorsSapers, G.M. / Miller, R.L. / Pilizota, V. / Kamp, F. et al. | 2001
- 362
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Sensory and Nutritive Qualities of Food - Shelf-Life Extension of Fresh Mushrooms (Agaricus bisporus) By Application of Hydrogen Peroxide and Browning InhibitorsSapers, G.M. et al. | 2001
- 367
-
The Effect of Irradiation and Modified Atmosphere Packaging on the Quality of Intact Chill‐stored Turkey BreastBagorogoza, K. / Bowers, J. / OkoT‐Kotber, M. et al. | 2001
- 367
-
Sensory and Nutritive Qualities of Food - The Effect of Irradiation and Modified Atmosphere Packaging on the Quality of Intact Chill-stored Turkey BreastBagorogoza, K. et al. | 2001
- 373
-
Pasteur's Quadrant and MalnutritionBlackburn, George L. et al. | 2001
- 379
-
Concise Reviews and Hypotheses in Food ScienceLund, Daryl B. et al. | 2001
- 380
-
Milk Protein Analysis Using a Micro Fabricated Sieve: A Promising PossibilityRao, C.S. et al. | 2001
- 380
-
Concise Reviews and Hypotheses in Food Science - Milk Protein Analysis Using a Micro Fabricated Sieve: A Promising PossibilityRao, C.S. et al. | 2001
- 385
-
Food Chemistry and ToxicologyTaylor, Stephen L. et al. | 2001
- 386
-
Food Chemistry and Toxicology - Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle -- Mechanistic StudiesO'Grady, M.N. et al. | 2001
- 386
-
Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle—Mechanistic StudiesO'Grady, M.N. / Monahan, F.J / Brunton, N.P. et al. | 2001
- 393
-
Food Chemistry and Toxicology - Emulsifying and Surface Properties of Wheat Gluten under Acidic ConditionsTakeda, K. et al. | 2001
- 393
-
Emulsifying and Surface Properties of Wheat Gluten under Acidic ConditionsTakeda, K. / Matsumura, Y. / Shimizu, M. et al. | 2001
- 400
-
Chilled Storage of Pressurized Octopus (Octopus vulgaris) MuscleHurtado, J.L. / Montero, P. / Borderías, J. et al. | 2001
- 400
-
Food Chemistry and Toxicology - Chilled Storage of Pressurized Octopus (Octopus vulgaris) MuscleHurtado, J.L. et al. | 2001
- 407
-
An Automated Flow Injection Analysis Procedure for the Determination of Reducing Sugars by DNSA MethodCańtizares‐Macías, P. / Hernández‐Garciadiego, L. / Gómez‐Ruíz, H. et al. | 2001
- 407
-
Food Chemistry and Toxicology - An Automated Flow Injection Analysis Procedure for the Determination of Reducing Sugars by DNSA MethodCañizares-Macias, P. et al. | 2001
- 412
-
Food Chemistry and Toxicology - Nitrogen-to-Protein Conversion Factors for Common Vegetables in JapanFujihara, S. et al. | 2001
- 412
-
Nitrogen‐to‐Protein Conversion Factors for Common Vegetables in JapanFujihara, S. / Kasuga, A. / Aoyagi, Y. et al. | 2001
- 416
-
Loss of Fuminosin B1 in Extruded and Baked Corn‐Based Foods with SugarsCastelo, M.M. / Jackson, L.S. / Hanna, M.A. / Reynolds, B.H. / Bullerman, L.B. et al. | 2001
- 416
-
Food Chemistry and Toxicology - Loss of Fuminosin B1 in Extruded and Baked Corn-Based Foods with SugarsCastelo, M.M. et al. | 2001
- 422
-
Effect of Phosphatidic Acid and Phosphatidylserine on Lipid Oxidation in Beef Homogenate During Storage and in Emulsified Sardine OilDacaranhe, C.D. / Terao, J. et al. | 2001
- 422
-
Food Chemistry and Toxicology - Effect of Phosphatidic Acid and Phosphatidylserine on Lipid Oxidation in Beef Homogenate During Storage and in Emulsified Sardine OilDacaranhe, C.D. et al. | 2001
- 428
-
Food Chemistry and Toxicology - Interaction Between Potassium Sorbate and Aspartame in Aqueous Model Sugar SystemsGliemmo, M.F. et al. | 2001
- 428
-
Interaction Between Potassium Sorbate and Aspartame in Aqueous Model Sugar SystemsGliemmo, M.F. / Campos, C.A. / Gerschenson, L.N. et al. | 2001
- 432
-
Fast Track …Your Next JFS Manuscript Submission| 2001
- 433
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Food Engineering and physical PropertiesRao, M. Anandha et al. | 2001
- 434
-
Food Engineering and Physical Properties - Investigation of Cornmeal Components Using Dynamic Vapor Sorption and Differential Scanning CalorimetryTeoh, H.M. et al. | 2001
- 434
-
Investigation of Cornmeal Components Using Dynamic Vapor Sorption and Differential Scanning CalorimetryTeoh, H.M. / Schmidt, S.J. / Day, G.A. / Faller, J.F. et al. | 2001
- 441
-
Creaming Stability of Oil‐in‐Water Emulsions Formed with Sodium and Calcium CaseinatesSrinivasan, M. / Singh, H. / Munro, P.A. et al. | 2001
- 441
-
Food Engineering and Physical Properties - Creaming Stability of Oil-in-Water Emulsions Formed with Sodium and Calcium CaseinatesSrinivasan, M. et al. | 2001
- 447
-
Prediction of Infinite Dilution Volatilities of Aroma Compounds in WaterVoutsas, E.C. / Andreou, C.I. / Theodorou, D.G. / Tassios, D.P. et al. | 2001
- 447
-
Food Engineering and Physical Properties - Prediction of Infinite Dilution Volatilities of Aroma Compounds in WaterVoutsas, E.C. et al. | 2001
- 453
-
Texture Map of Cream CheeseBreidinger, S.L. / Steffe, J.F. et al. | 2001
- 453
-
Food Engineering and Physical Properties - Texture Map of Cream CheeseBreidinger, S.L. et al. | 2001
- 457
-
Food Engineering and Physical Properties - Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified StarchChanamai, R. et al. | 2001
- 457
-
Depletion Flocculation of Beverage Emulsions by Gum Arabic and Modified StarchChanamai, R. / McClements, D.J. et al. | 2001
- 464
-
Food Engineering and Physical Properties - Influence of Flocculation on Optical Properties of EmulsionsChantrapornchai, W. et al. | 2001
- 464
-
Influence of Flocculation on Optical Properties of EmulsionsChantrapornchai, W. / Clydesdale, F.M. / McClements, D. J. et al. | 2001
- 470
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The Journal of Food Science is now ONE| 2001
- 471
-
Food Microbiology and SafetyRyser, Elliot T. et al. | 2001
- 472
-
Prevention of Potato Spoilage During Storage by Chlorine DioxideTsai, L.‐S. / Huxsoll, C.C. / Robertson, G. et al. | 2001
- 472
-
Food Microbiology and Safety - Prevention of Potato Spoilage During Storage by Chlorine DioxideTsai, L.-S. et al. | 2001
- 478
-
Food Microbiology and Safety - Growth and Acid Production by Lactic Acid Bacteria and Bifidobacteria Grown in Skim Milk Containing HoneyChick, H. et al. | 2001
- 478
-
Growth and Acid Production by Lactic Acid Bacteria and Bifidobacteria Grown in Skim Milk Containing HoneyChick, H. / Shin, H.S. / Ustunol, Z. et al. | 2001
- 482
-
Food Microbiology and Safety - Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial InactivationYuste, J. et al. | 2001
- 482
-
Oscillatory High Pressure Processing Applied to Mechanically Recovered Poultry Meat for Bacterial InactivationYuste, J. / Pla, R. / Capellas, M. / Sendra, E. / Beltran, E. / Mor‐Mur, M. et al. | 2001
- 485
-
Sensory and Nutritive Qualities of FoodLee, Tung‐Ching et al. | 2001
- 486
-
Sensory and Nutritive Qualities of Food - Moisture Loss and Lipid Oxidation for Precooked Ground-Beef Patties Packaged in Edible Starch-Alginate-Based Composite FilmsWu, Y. et al. | 2001
- 486
-
Moisture Loss and Lipid Oxidation for Precooked Ground‐Beef Patties Packaged in Edible Starch‐Alginate‐Based Composite FilmsWu, Y. / Weller, C.L. / Hamouz, F. / Cuppett, S. / Schnepf, M. et al. | 2001
- 494
-
Sensory and Nutritive Qualities of Food - Effectiveness of Dipping with Phosphate, Lactate and Acetic Acid Solutions on the Quality and Shelf-life of Pork Loin ChopLin, K.W. et al. | 2001
- 494
-
Effectiveness of Dipping with Phosphate, Lactate and Acetic Acid Solutions on the Quality and Shelf‐life of Pork Loin ChopLin, K.W. / Chuang, C.H. et al. | 2001
- 500
-
Reduction in Lentil Cooking Time Using Micronization: Comparison of 2 Micronization TemperaturesArntfield, S.D. / Scanlon, M.G. / Malcolmson, L.J. / Watts, B.M. / Cenkowski, S. / Ryland, D. / Savoie, V. et al. | 2001
- 500
-
Sensory and Nutritive Qualities of Food - Reduction in Lentil Cooking Time Using Micronization: Comparison of 2 Micronization TemperaturesArntfield, S.D. et al. | 2001
- 506
-
Prevention of Transient Discoloration of BeefTewari, G. / Jayas, D. S. / Jeremiah, L. E. / Holley, R. A. et al. | 2001
- 506
-
Sensory and Nutritive Qualities of Food - Prevention of Transient Discoloration of BeefTewari, G. et al. | 2001
- 512
-
Food Chemistry and Toxicology - Milk Protein Coatings Prevent Oxidative Browning of Apples and PotatoesTien, C.Le et al. | 2001
- 512
-
Milk Protein Coatings Prevent Oxidative Browning of Apples and PotatoesLE Tien, C. / Vachon, C. / Mateescu, M.‐A. / Lacroix, M. et al. | 2001
- 517
-
Food Chemistry and Toxicology - Lecithin Associated Off-Aromas in Fermented MilkSuriyaphan, O. et al. | 2001
- 517
-
Lecithin Associated Off‐Aromas in Fermented MilkSuriyaphan, O. / Cadwallader, K.R. / Drake, M.A. et al. | 2001
- 524
-
Tenderization of Heated Sliced Beef by Succinylated Glycerol Monostearate, a Novel Meat TenderizerMori, K. / Nishimura, T. / Yasukawa, T. / Takahashi, K. et al. | 2001
- 524
-
Food Chemistry and Toxicology - Tenderization of Heated Sliced Beef by Succinylated Glycerol Monostearate, a Novel Meat TenderizerMori, K. et al. | 2001
- 530
-
Isolation and Characterization of Virgin Olive Oil Phenolic Compounds by HPLC/UV and GC‐MSTasioula‐margari, M. / Okogeri, O. et al. | 2001
- 530
-
Food Chemistry and Toxicology - Isolation and Characterization of Virgin Olive Oil Phenolic Compounds by HPLC-UV and GC-MSTasioula-Margari, M. et al. | 2001
- 535
-
Degradation of Phytate in Foods by Phytases in Fruit and Vegetable ExtractsPhillippy, B.Q. / Wyatt, C.J. et al. | 2001
- 535
-
Food Chemistry and Toxicology - Degradation of Phytate in Foods by Phytases in Fruit and Vegetable ExtractsPhillippy, B.Q. et al. | 2001
- 542
-
Preparation of Passion Fruit Puree by Flash Vacuum‐ExpansionBrat, P. / Olle, D. / Reynes, M. / Cogat, P.‐O. / Brillouet, J.‐M. et al. | 2001
- 542
-
Food Engineering and Physical Properties - Preparation of Passion Fruit Puree by Flash Vacuum-ExpansionBrat, P. et al. | 2001
- 548
-
Food Engineering and Physical Properties - Comparison of Gel Properties of Surimi from Alaska Pollock and Three Freshwater Fish Species: Effects of Thermal Processing and Protein ConcentrationLuo, Y.K. et al. | 2001
- 548
-
Comparison of Gel Properties of Surimi from Alaska Pollock and Three Freshwater Fish Species: Effects of Thermal Processing and Protein ConcentrationLuo, Y.K. / Kuwahara, R. / Kaneniwa, M. / Murata, Y. / Yokoyama, M. et al. | 2001
- 555
-
Food Engineering and Physical Properties - Effect of SDS on Acid Milk CoagulabilityLefebvre-Cases, E. et al. | 2001
- 555
-
Effect of SDS on Acid Milk CoagulabilityLefebvre‐cases, E. / DE LA Fuente, B. TARODO / Cuq, J.L. et al. | 2001
- 561
-
Food Engineering and Physical Properties - Development of a Mathematical Model for MAP Systems Applied to Nonrespiring FoodsSimpson, R. et al. | 2001
- 561
-
Development of a Mathematical Model for MAP Systems Applied to Nonrespiring FoodsSimpson, R. / Almonacid, S. / Acevedo, C. et al. | 2001
- 570
-
Interaction between Emulsion Droplets and Escherichia coli CellsLi, J. / Mcclements, D.J. / Mclandsborough, L.A. et al. | 2001
- 570
-
Food Microbiology and Safety - Interaction between Emulsion Droplets and Escherichia coli CellsLi, J. et al. | 2001
- 575
-
Germination, Growth, and Toxin Production of Nonproteolytic Clastridium botulinum as Affected by Multiple BarriersElliott, P. H. / Schaffner, D. W. et al. | 2001
- 575
-
Germination, Growth, and Toxin Production of Nonproteolytic Clostridium botulinum as Affected by Multiple BarriersElliott, P.H. / Schaffner, D.W. et al. | 2001
- 575
-
Food Microbiology and Safety - Germination, Growth, and Toxin Production of Nonproteolytic Clostridium botulinum as Affected by Multiple BarriersElliott, P.H. et al. | 2001
- 580
-
Evaluation of Thin Agar Layer Method for Recovery of Heat‐Injured Foodborne PathogensWu, V.C.H. / Fung, D.Y.C. et al. | 2001
- 580
-
Food Microbiology and Safety - Evaluation of Thin Agar Layer Method for Recovery of Heat-Injured Foodborne PathogensWu, V.C.H. et al. | 2001
- 586
-
Sensory and Nutritive Qualities of Food - Characteristics of Imitation Cheese Containing Native StarchesMounsey, J.S. et al. | 2001
- 586
-
Characteristics of Imitation Cheese Containing Native StarchesMounsey, J.S. / O'riordan, E.D. et al. | 2001
- 592
-
Composition and Quality of Pressed Virgin Olive Oils Extracted with a New Enzyme Processing AidRanalli, A. / Malfatti, A. / Cabras, P. et al. | 2001
- 592
-
Sensory and Nutritive Qualities of Food - Composition and Quality of Pressed Virgin Olive Oils Extracted with a New Enzyme Processing AidRanalli, A. et al. | 2001
- 604
-
Bihon‐Type Noodles from Heat‐Moisture‐Treated Sweet Potato StarchCollado, L.S. / Mabesa, L.B. / Oates, C.G. / Corke, H. et al. | 2001
- 604
-
Sensory and Nutritive Qualities of Food - Bihon-Type Noodles from Heat-Moisture-Treated Sweet Potato StarchCollado, L.S. et al. | 2001
- 610
-
Effects of Processing Conditions on Qualities of Rice FriesKadan, R.S. / Bryant, R.J. / Boykin, D.L. et al. | 2001
- 610
-
Sensory and Nutritive Qualities of Food - Effects of Processing Conditions on Qualities of Rice FriesKadan, R.S. et al. | 2001
- 614
-
Phytase and Citric Acid Supplementation in Whole‐Wheat Bread Improves Phytate‐phosphorus Release and Iron DialyzabilityPorres, J.M. / Etcheverry, P. / Miller, D.D. / Lei, X.G. et al. | 2001
- 614
-
Sensory and Nutritive Qualities of Food - Phytase and Citric Acid Supplementation in Whole-Wheat Bread Improves Phytate-phosphorus Release and Iron DialyzabilityPorres, J.M. et al. | 2001
- 620
-
Carotenoid Retention In Canned Pickled Jalapeño Peppers and Carrots As Affected by Sodium Chloride, Acetic Acid, and PasteurizationGuerra‐vargas, M. / Jaramillo‐flores, M. E. / Dorantes‐alvarez, L. / Hernández‐sánchez., H. et al. | 2001
- 620
-
Carotenoid Retention In Canned Pickled Jalapeno Peppers and Carrots As Affected by Sodium Chloride, Acetic Acid, and PasteurizationGuerra-Vargas, M. / Jaramillo-Flores, M. E. / Dorantes-Alvarez, L. / Hernandez-Sanchez, H. et al. | 2001
- 620
-
Sensory and Nutritive Qualities of Food - Carotenoid Retention In Canned Pickled Jalapeño Peppers and Carrots As Affected by Sodium Chloride, Acetic Acid, and PasteurizationGuerra-Vargas, M. et al. | 2001
- 627
-
Sensory and Nutritive Qualities of Food - Heating Conditions and Bread-Making Potential of Substandard FlourGélinas, P. et al. | 2001
- 627
-
Heating Conditions and Bread‐Making Potential of Substandard FlourGélinas, P. / Mckinnon, C.M. / Rodrigue, N. / Montpetit, D. et al. | 2001
- 634
-
Detection of Genetically Modified Food Products in a Commercial LaboratorySpiegelhalter, F. / Lauter, F‐R. / Russell, J.M. et al. | 2001
- 634
-
Concise Reviews and Hypotheses in Food Sciences - Detection of Genetically Modified Food Products in a Commercial LaboratorySpiegelhalter, F. et al. | 2001
- 642
-
Food Chemistry and Toxicology - Improved Method for Determining Food Protein Degree of HydrolysisNielsen, P.M. et al. | 2001
- 642
-
Improved Method for Determining Food Protein Degree of HydrolysisNielsen, P.M. / Petersen, D. / Dambmann, C. et al. | 2001
- 647
-
Food Chemistry and Toxicology - Heating of b-Lactoglobulin A Solution in a Closed System at High TemperaturesPhotchanachai, S. et al. | 2001
- 647
-
Heating of β‐Lactoglobulin A Solution in a Closed System at High TemperaturesPhotchanachai, S. / Kitabatake, N. et al. | 2001
- 647
-
Heating of beta-Lactoglobulin A Solution in a Closed System at High TemperaturesPhotchanachai, S. / Kitabatake, N. et al. | 2001
- 653
-
Characterization of Pectins and Some Secondary Compounds from Theobroma cacao HullsArlorio, M. / Coisson, J.D. / Restani, P. / Martelli, A. et al. | 2001
- 653
-
Food Chemistry and Toxicology - Characterization of Pectins and Some Secondary Compounds from Theobroma cacao HullsArlorio, M. et al. | 2001
- 657
-
Food Chemistry and Toxicology - PCR-RFLP Analysis of the Internal Transcribed Spacer (ITS) Region for Identification of 3 Clam SpeciesFernández, A. et al. | 2001
- 657
-
PCR‐RFLP Analysis of the Internal Transcribed Spacer (ITS) Region for Identification of 3 Clam SpeciesFernández, A. / García, T. / Asensio, L. / Rodríguez, M.Á. / González, I. / Hernández, P.E. / Martín., R. et al. | 2001
- 662
-
Effect of α‐Tocopherol, β‐Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground PorkVara‐ubol, S. / Bowers, J.A. et al. | 2001
- 662
-
Food Chemistry and Toxicology - Effect of a-Tocopherol, b-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground PorkVara-ubol, S. et al. | 2001
- 662
-
Effect of alpha-Tocopherol, beta-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground PorkVara-ubol, S. / Bowers, J. A. et al. | 2001
- 670
-
Sausage Structure AnalysisRipoche, A. / LE Guern, L. / Martin, J.L. / Taylor, R.G. / Vendeuvre, J.L. et al. | 2001
- 670
-
Food Engineering and Physical Properties - Sausage Structure AnalysisRipoche, A. et al. | 2001
- 675
-
Food Engineering and Physical Properties - Microencapsulating Properties of Whey Protein ConcentrateHogan, S.A. et al. | 2001
- 675
-
Microencapsulating Properties of Whey Protein ConcentrateHogan, S. A. / McNamee, B. F. / O Riordan, E. D. / O Sullivan, M. et al. | 2001
- 675
-
Microencapsulating Properties of Whey Protein Concentrate 75Hogan, S.A. / Mcnamee, B.F. / O'riordan, E.D. / O'sullivan, M. et al. | 2001
- 681
-
Concentration Measurement by Acoustic ReflectanceSaggin, R. / Coupland, J.N. et al. | 2001
- 681
-
Food Engineering and Physical Properties - Concentration Measurement by Acoustic ReflectanceSaggin, R. et al. | 2001
- 686
-
Food Engineering and Physical Properties - Pressure-Temperature Inactivation of Lipoxygenase in Green Peas (Pisum sativum): A Kinetic StudyIndrawati et al. | 2001
- 686
-
Pressure‐Temperature Inactivation of Lipoxygenase in Green Peas ((Pisum sativum): A Kinetic StudyIndrawati / Van Loey, A.M. / Ludikhuyze, L.R. / Hendrickx, M.E. et al. | 2001
- 694
-
Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon DioxideYoshimura, T. / Shimoda, M. / Ishikawa, H. / Miyake, M. / Hayakawa, I. / Matsumoto, K. / Osajima, Y. et al. | 2001
- 694
-
Food Engineering and Physical Properties - Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon DioxideYoshimura, T. et al. | 2001
- 698
-
Evaluation of Rice Starch‐Hydrocolloid Compatibility at Low‐Moisture Content by Glass TransitionsLi, T.‐Y. / Chien, J.T. et al. | 2001
- 698
-
Food Engineering and Physical Properties - Evaluation of Rice Starch-Hydrocolloid Compatibility at Low-Moisture Content by Glass TransitionsLi, T.-Y. et al. | 2001
- 705
-
Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible FilmsPerez‐gago, M.B. / Krochta, J.M. et al. | 2001
- 705
-
Food Engineering and Physical Properties - Denaturation Time and Temperature Effects on Solubility, Tensile Properties, and Oxygen Permeability of Whey Protein Edible FilmsPerez-Gago, M.B. et al. | 2001
- 711
-
Rheological Characterization of a Gel Formed During Extensive Enzymatic HydrolysisDoucet, D. / Gauthier, S.F. / Foegeding, E.A. et al. | 2001
- 711
-
Food Engineering and Physical Properties - Rheological Characterization of a Gel Formed During Extensive Enzymatic HydrolysisDoucet, D. et al. | 2001
- 716
-
Food Engineering and Physical Properties - Textural Characterization of Cheeses Using Vane Rheometry and Torsion AnalysisTruong, V.D. et al. | 2001
- 716
-
Textural Characterization of Cheeses Using Vane Rheometry and Torsion AnalysisTruong, V.D. / Daubert, C.R. et al. | 2001
- 724
-
Food Microbiology and Safety - Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical PreservativesAndrés, S.C. et al. | 2001
- 724
-
Mathematical Modeling of Microbial Growth in Packaged Refrigerated Orange Juice Treated with Chemical PreservativesAndrés, S.C. / Giannuzzi, L. / Zaritzky, N.E. et al. | 2001
- 729
-
Inactivation of Listeria monocytogenes in Recirculated Brine for Chilling Thermally Processed Bacon Using an Electrochemical Treatment SystemYe, J. / Yang, H. / Kim, H.‐K. / Li, Y. et al. | 2001
- 729
-
Food Microbiology and Safety - Inactivation of Listeria monocytogenes in Recirculated Brine for Chilling Thermally Processed Bacon Using an Electrochemical Treatment SystemYe, J. et al. | 2001
- 734
-
Food Microbiology and Safety - Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot-Scale Air-Convection OvenMurphy, R.Y. et al. | 2001
- 734
-
Thermal Inactivation of Salmonella spp. and Listeria innocua in the Chicken Breast Patties Processed in a Pilot‐Scale Air‐Convection OvenMurphy, R.Y. / Johnson, E.R. / Duncan, L.K. / Davis, M.D. / Johnson, M.G. / Marcy, J.A. et al. | 2001
- 742
-
Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel SausageYin, L.‐J. / Jiang, S.‐T. et al. | 2001
- 747
-
Food Microbiology and Safety - Characterization and Classification of Streptococcus Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus Strains Isolated from Traditional Greek YogurtsXanthopoulos, V. et al. | 2001
- 747
-
Characterization and Classification of Streptococcus Thermophilus and Lactobacillus Delbrueckii Subsp. Bulgaricus Strains Isolated from Traditional Greek YogurtsXanthopoulos, V. / Petridis, D. / Tzanetakis, N. et al. | 2001
- 754
-
Thermal Kinetics of Color Change, Rheology, and Storage Characteristics of Garlic Puree/PasteAhmed, J. / Shivhare, U.S. et al. | 2001
- 754
-
Sensory and Nutritive Qualities of Food - Thermal Kinetics of Color Change, Rheology, and Storage Characteristics of Garlic Puree-PasteAhmed, J. et al. | 2001
- 758
-
Sensory and Nutritive Qualities of Food - Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted BeefKatsanidis, E. et al. | 2001
- 758
-
Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low‐fat Comminuted BeefKatsanidis, E. / Meyer, D.C. / Epley, R.J. / Addis, P.B. / Ruan, R. et al. | 2001
- 762
-
Sensory and Nutritive Qualities of Food - Effects of Carcass Weight Class and Postmortem Aging on Carcass Characteristics and Sensory Attributes in Grain-Fed VealMandell, I.B. et al. | 2001
- 762
-
Effects of Carcass Weight Class and Postmortem Aging on Carcass Characteristics and Sensory Attributes in Grain‐Fed VealMandell, I.B. / Maclaurin, T. / Buttenhan, S. et al. | 2001
- 772
-
Nutrigenomics: Application of Genomics Technologies in Nutritional Sciences and Food TechnologyVan Der Werf, M.J. / Schuren, F.H.J. / Bijlsma, S. / Tas, A.C. / Ommen, B. Van et al. | 2001
- 772
-
Concise Reviews and Hypotheses in Food Science - Nutrigenomics: Application of Genomics Technologies in Nutritional Sciences and Food TechnologyWerf, M.J.van der et al. | 2001
- 782
-
Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant DoughGerrard, J.A. / Fayle, S.E. / Brown, P.A. / Sutton, K.H. / Simmons, L. / Rasiah, I. et al. | 2001
- 782
-
Food Chemistry and Toxicology - Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant DoughGerrard, J.A. et al. | 2001
- 787
-
A Rapid Spectroscopic Technique for Determining Honey Adulteration with Corn SyrupSivakesava, S. / Irudayaraj, J. et al. | 2001
- 787
-
Food Chemistry and Toxicology - A Rapid Spectroscopic Technique for Determining Honey Adulteration with Corn SyrupSivakesava, S. et al. | 2001
- 793
-
Improved Dispersibility of Green Tea Powder by Microparticulation and FormulationPark, D.J. / Imm, J.Y. / Ku, K.H. et al. | 2001
- 793
-
Food Chemistry and Toxicology - Improved Dispersibility of Green Tea Powder by Microparticulation and FormulationPark, D.J. et al. | 2001
- 799
-
Food Chemistry and Toxicology - Separation and Characterization of a Porcine-specific Thermostable Muscle Protein from Cooked PorkChen, F.-C. et al. | 2001
- 799
-
Separation and Characterization of a Porcine‐specific Thermostable Muscle Protein from Cooked PorkChen, F.‐C. / Hsieh, Y‐H.P. et al. | 2001
- 804
-
Food Chemistry and Toxicology - Volatile Flavor Compounds of Sweetened Condensed MilkShimoda, M. et al. | 2001
- 804
-
Volatile Flavor Compounds of Sweetened Condensed MilkShimoda, M. / Yoshimura, Y. / Yoshimura, T. / Noda, K. / Osajima, Y. et al. | 2001
- 808
-
Aspartame Degradation in Solutions at Various pH ConditionsPattanaargson, S. / Chuapradit, C. / Srisukphonraruk, S. et al. | 2001
- 808
-
Food Chemistry and Toxicology - Aspartame Degradation in Solutions at Various pH ConditionsPattanaargson, S. et al. | 2001
- 810
-
Food Chemistry and Toxicology - De-esterification and Transacylation Reactions of Pectinesterase from Jelly Fig (Ficus awkeotsang Makino) AchenesJiang, C.-M. et al. | 2001
- 810
-
De‐esterification and Transacylation Reactions of Pectinesterase from Jelly Fig (Ficus awkeotsang Makino) AchenesJiang, C.‐M. / Lai, Y.‐J. / Lee, B.‐H. / Chang, W.‐H. / Chang, H.‐M. et al. | 2001
- 816
-
Food Chemistry and Toxicology - Debittering and Hydrolysis of a Tryptic Hydrolysate of b-casein with Purified General and Proline Specific Aminopeptidases from Lactococcus lactis ssp. cremoris AM2Bouchier, P.J. et al. | 2001
- 816
-
Debittering and Hydrolysis of a Tryptic Hydrolysate of β‐casein with Purified General and Proline Specific Aminopeptidases from Lactococcus lactis ssp. cremoris AM2Bouchier, P.J. / O'Cuinn, G. / Harrington, D. / FitzGerald, R.J. et al. | 2001
- 816
-
Debittering and Hydrolysis of a Tryptic Hydrolysate of beta-casein with Purified General and Proline Specific Aminopeptidases from Lactococcus lactis ssp. cremoris AM2Bouchier, P. J. / O Cuinn, G. / Harrington, D. / FitzGerald, R. J. et al. | 2001
- 821
-
Effects of Phosphate on Yield, Quality, and Water‐Holding Capacity in the Processing of Salted Cod (Gadus morhua)Thorarinsdottir, K.A. / Arason, S. / Bogason, S.G. / Kristbergsson, K. et al. | 2001
- 821
-
Food Chemistry and Toxicology - Effects of Phosphate on Yield, Quality, and Water-Holding Capacity in the Processing of Salted Cod (Gadus morhua)Thorarinsdottir, K.A. et al. | 2001
- 827
-
Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese SausageDu, M. / Ahn, D.U. et al. | 2001
- 827
-
Food Chemistry and Toxicology - Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese SausageDu, M. et al. | 2001
- 832
-
Characterization and Stability of Pigments Extracted from Terminalia Catappa LeavesLópez‐Hernández, E. / Ponce‐Alquicira, E. / Cruz‐Sosa, F. / Guerrero‐Legarreta, I. et al. | 2001
- 832
-
Food Chemistry and Toxicology - Characterization and Stability of Pigments Extracted from Terminalia Catappa LeavesLopez-Hernández, E. et al. | 2001
- 838
-
Interactions of kappa-carrageenan Plus Other Hydrocolloids in Fish Myosystem GelsPerez-Mateos, M. / Hurtado, J. L. / Montero, P. / Fernandez-Martin, F. et al. | 2001
- 838
-
Interactions of κ‐carrageenan Plus Other Hydrocolloids in Fish Myosystem GelsPérez‐Mateos, M. / Hurtado, J.L. / Montero, P. / Fernández‐Martín, F. et al. | 2001
- 838
-
Food Engineering and Physical Properties - Interactions of k-carrageenan Plus Other Hydrocolloids in Fish Myosystem GelsPérez-Mateos, M. et al. | 2001
- 844
-
Food Engineering and Physical Properties - Irradiation as a Pretreatment to Thermal ProcessingWelt, B.A. et al. | 2001
- 844
-
Irradiation as a Pretreatment to Thermal ProcessingWelt, B.A. / Teixeira, A.A. / Balaban, M.O. / Smerage, G.H. / Hintenlang, D.E. / Smittle, B.J. et al. | 2001
- 850
-
Deoiling of Crude Lecithin Using Supercritical Carbon Dioxide in the Presence of Co‐solventsTeberikler, L. / Koseoglu, S. / Akgerman, A. et al. | 2001
- 850
-
Food Engineering and Physical Properties - Deoiling of Crude Lecithin Using Supercritical Carbon Dioxide in the Presence of Co-solventsTeberikler, L. et al. | 2001
- 856
-
Food Microbiology and Safety - The Effect of Digestive Enzymes on the Adhesion of Probiotic Bacteria In VitroOuwehand, A.C. et al. | 2001
- 856
-
The Effect of Digestive Enzymes on the Adhesion of Probiotic Bacteria In VitroOuwehand, A.C. / Tölkkö, S. / Salminen, S. et al. | 2001
- 860
-
Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh‐Cut SpinachPirovani, M.E. / Guemes, D.R. / Piagnetini, A.M. et al. | 2001
- 860
-
Food Microbiology and Safety - Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh-Cut SpinachPirovani, M.E. et al. | 2001
- 865
-
Food Microbiology and Safety - Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films Containing p-Aminobenzoic or Sorbic AcidsCagri, A. et al. | 2001
- 865
-
Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein‐based Edible Films Containing p‐Aminobenzoic or Sorbic AcidsCagri, A. / Ustunol, Z. / Ryser, E.T. et al. | 2001
- 872
-
Sensory and Nutritive Qualities of Food - Mealiness in Apples: Towards a Multilingual Consumer VocabularyAndani, Z. et al. | 2001
- 872
-
Mealiness in Apples: Towards a Multilingual Consumer VocabularyAndani, Z. / Jaeger, S.R. / Wakeling, I. / MacFie, H.J.H. et al. | 2001
- 880
-
Sensory and Nutritive Qualities of Food - High Hydrostatic Pressure Effects on Color and Milk-Fat Globule of Ewe's MilkGervilla, R. et al. | 2001
- 880
-
High Hydrostatic Pressure Effects on Color and Milk‐Fat Globule of Ewe's MilkGervilla, R. / Ferragut, V. / Guamis, B. et al. | 2001
- 886
-
Sensory and Nutritive Qualities of Food - Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate InjectionWynveen, E.J. et al. | 2001
- 886
-
Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate InjectionWynveen, E.J. / Bowker, B.C. / Grant, A.L. / Lamkey, J.W. / Fennewald, K.J. / Henson, L. / Gerrard, D.E. et al. | 2001
- 892
-
Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon CheeseSánchez, E.S. / Simal, S. / Femenia, A. / Benedito, J. / Rosselló, C. et al. | 2001
- 892
-
Sensory and Nutritive Qualities of Food - Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon CheeseSánchez, E.S. et al. | 2001
- 897
-
Stability of Tocopherols and Retinyl Palmitate in Snack ExtrudatesSuknark, K. / Lee, J. / Eitenmiller, R.R. / Phillips, R.D. et al. | 2001
- 897
-
Sensory and Nutritive Qualities of Food - Stability of Tocopherols and Retinyl Palmitate in Snack ExtrudatesSuknark, K. et al. | 2001
- 903
-
Sensory and Nutritive Qualities of Food - Fat Uptake in French Fries as Affected by Different Potato Varieties and ProcessingO'Connor, C.J. et al. | 2001
- 903
-
Fat Uptake in French Fries as Affected by Different Potato Varieties and ProcessingO'Connor, C.J. / Fisk, K.J. / Smith, B.G. / Melton, L.D. et al. | 2001
- 909
-
Sensory and Nutritive Qualities of Food - Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible FilmsKim, S.-J. et al. | 2001
- 909
-
Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible FilmsKim, S‐J. / Ustunol, Z. et al. | 2001
- 918
-
Oil Distribution in Fried Potatoes Monitored by Infrared MicrospectroscopyBouchon, P. / Hollins, P. / Pearson, M. / Pyle, D.L. / Tobin, M.J. et al. | 2001
- 918
-
Hypothesis in Food Science - Oil Distribution in Fried Potatoes Monitored by Infrared MicrospectroscopyBouchon, P. et al. | 2001
- 926
-
Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose‐Lysine Model SystemsAjandouz, E.H. / Tchiakpe, L.S. / Ore, F. Dalle / Benajiba, A. / Puigserver, A. et al. | 2001
- 926
-
Food Chemistry and Toxicology - Effects of pH on Caramelization and Maillard Reaction Kinetics in Fructose-Lysine Model SystemsAjandouz, E.H. et al. | 2001
- 932
-
Protein and Lipid Oxidative Stresses During Cheese ManufactureFedele, E. / Bergamo, P. et al. | 2001
- 932
-
Food Chemistry and Toxicology - Protein and Lipid Oxidative Stresses During Cheese ManufactureFedele, E. et al. | 2001
- 936
-
Food Chemistry and Toxicology - Prediction of Rice Starch Quality Parameters by Near-Infrared Reflectance SpectroscopyBao, J.S. et al. | 2001
- 936
-
Prediction of Rice Starch Quality Parameters by Near‐Infrared Reflectance SpectroscopyBao, J.S. / Cai, Y.Z. / Corke, H. et al. | 2001
- 940
-
Food Chemistry and Toxicology - Texture and other Physicochemical Properties of Whole Rice BreadKadan, R.S. et al. | 2001
- 940
-
Texture and other Physicochemical Properties of Whole Rice BreadKadan, R.S. / Robinson, M.G. / Thibodeaux, D.P. / Pepperman, A.B. Jr. et al. | 2001
- 945
-
Food Engineering and Physical Properties - Modification of the VSV Surface Pasteurizer to Treat the Visceral Cavity and Surfaces of Chicken CarcassesKozempel, M. et al. | 2001
- 945
-
Food Chemistry and Toxicology - Standardization of the Ammonia Electrode Method for Evaluating Seafood Quality by Correlation to Sensory AnalysisPivarnik, L. et al. | 2001
- 945
-
Standardization of the Ammonia Electrode Method for Evaluating Seafood Quality by Correlation to Sensory AnalysisPivarnik, L. / Ellis, P. / Wang, X. / Reilly, T. et al. | 2001
- 954
-
Modification of the VSV Surface Pasteurizer to Treat the Visceral Cavity and Surfaces of Chicken CarcassesKozempel, M. / Goldberg, N. / Radewonuk, E.R. / Scullen, O.J. et al. | 2001