Antimicrobial Effects of Wine on Escherichia coli O157:H7 and Salmonella typhimurium in a Model Stomach System (Englisch)
- Neue Suche nach: Just, J. R.
- Neue Suche nach: Daeschel, M. A.
- Neue Suche nach: Just, J. R.
- Neue Suche nach: Daeschel, M. A.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
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68
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285-290
;
2003
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ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Antimicrobial Effects of Wine on Escherichia coli O157:H7 and Salmonella typhimurium in a Model Stomach System
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Beteiligte:Just, J. R. ( Autor:in ) / Daeschel, M. A. ( Autor:in )
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Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 68 ; 285-290
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Verlag:
- Neue Suche nach: INSTITUTE OF FOOD TECHNOLOGISTS
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Erscheinungsdatum:01.01.2003
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Format / Umfang:6 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
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Klassifikation:
DDC: 664 -
Datenquelle:
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Olfactory Perception of Major Odorants Found in the Headspace of Aqueous Soy Protein Isolate SlurriesAng, E.C. / Boatright, W.L. et al. | 2003
- 388
-
Sensory and Nutritive Qualities of Food - Olfactory Perception of Major Odorants Found in the Headspace of Aqueous Soy Protein Isolate SlurriesAng, E.C. et al. | 2003
- 394
-
Determination of Pyrazine and Flavor Variations in Peanut Genotypes During RoastingBaker, G.L. / Cornell, J.A. / Gorbet, D.W. / O'Keefe, S.F. / Sims, C.A. / Talcott, S.T. et al. | 2003
- 394
-
Sensory and Nutritive Qualities of Food - Determination of Pyrazine and Flavor Variations in Peanut Genotypes During RoastingBaker, G.L. et al. | 2003
- 401
-
Sensory and Nutritive Qualities of Food - Characterization of Isoflavones in Membrane-processed Soy Protein ConcentrateBatt, H.P. et al. | 2003
- 401
-
Characterization of Isoflavones in Membrane‐processed Soy Protein ConcentrateBatt, H.P. / Thomas, R.L. / Rao, A. et al. | 2003
- 408
-
Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its ApplicationsSuppakul, P. / Miltz, J. / Sonneveld, K. / Bigger, S.W. et al. | 2003
- 408
-
Concise Reviews in Food Science - Active Packaging Technologies with an Emphasis on Antimicrobial Packaging and its ApplicationsSuppakul, P. et al. | 2003
- 422
-
Extraction of Poppy Seed Oil Using Supercritical CO2Bozan, B. / Temelli, F. et al. | 2003
- 422
-
Food Chemistry and Toxicology - Extraction of Poppy Seed Oil Using Supercritical CO2Bozan, B. et al. | 2003
- 427
-
Conversion of Isoflavone Glycosides to Aglycones in SoyLife and Soymeal Using beta-glycosidaseXie, L. / Hettiarachchy, N. S. / Cai, R. / Tsuruhami, K. / Koikeda, S. et al. | 2003
- 427
-
Conversion of Isoflavone Glycosides to Aglycones in SoyLife and Soymeal Using β‐glycosidaseXie, L. / Hettiarachchy, N. S. / Cai, R. / Tsuruhami, K. / Koikeda, S. et al. | 2003
- 427
-
Food Chemistry and Toxicology - Conversion of Isoflavone Glycosides to Aglycones in SoyLife and Soymeal Using b-glycosidaseXie, L. et al. | 2003
- 431
-
Food Chemistry and Toxicology - Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet PotatoesChen, Z. et al. | 2003
- 431
-
Physicochemical Properties of Starches Obtained from Three Varieties of Chinese Sweet PotatoesChen, Z. / Schols, H.A. / Voragen, A.G.J. et al. | 2003
- 438
-
Food Chemistry and Toxicology - Purification and Characterization of Aminopeptidase from Chicken IntestineJamadar, V.K. et al. | 2003
- 438
-
Purification and Characterization of Aminopeptidase from Chicken IntestineJamadar, V.K. / Jamdar, S.N. / Dandekar, S.P. / Harikumar, P. et al. | 2003
- 444
-
Ligand and Flavor Binding Functional Properties of β‐Lactoglobulin in the Molten Globule State Induced by High PressureYang, J. / Powers, J.R. / Clark, S. / Dunker, A.K. / Swanson, B.G. et al. | 2003
- 444
-
Ligand and Flavor Binding Functional Properties of beta-Lactoglobulin in the Molten Globule State Induced by High PressureYang, J. / Powers, J. R. / Clark, S. / Dunker, A. K. / Swanson, B. G. et al. | 2003
- 444
-
Food Chemistry and Toxicology - Ligand and Flavor Binding Functional Properties of b- Lactoglobulin in the Molten Globule State Induced by High PressureYang, J. et al. | 2003
- 453
-
Molecular Detection of a Histamine Former, Morganella morganii, in Albacore, Mackerel, Sardine, and a Processing PlantKim, S.‐H. / An, H. / Wei, C.‐I / Visessanguan, W. / Benjakul, S. / Morrissey, M.T. / Su, Y.‐C. / Pitta, T.P. et al. | 2003
- 453
-
Food Chemistry and Toxicology - Molecular Detection of a Histamine Former, Morganella morganii, in Albacore, Mackerel, Sardine, and a Processing PlantKim, S.-H. et al. | 2003
- 458
-
Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of FreshnessAidos, I. / Van Der Padt, A. / Boom, R.M. / Luten, J.B. et al. | 2003
- 458
-
Food Chemistry and Toxicology - Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of FreshnessAidos, I. et al. | 2003
- 466
-
Antioxidative Effects of Glycoprotein Isolated from Solanum nigrum Linne on Oxygen Radicals and its Cytotoxic Effects on the MCF‐7 CellLee, S.‐J. / Lim, K.‐T. et al. | 2003
- 466
-
Food Chemistry and Toxicology - Antioxidative Effects of Glycoprotein Isolated from Solanum nigrum Linne on Oxygen Radicals and its Cytotoxic Effects on the MCF-7 CellLee, S.-J. et al. | 2003
- 471
-
Protein Extraction from Heat‐stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and ViscozymeTang, S. / Hettiarachchy, N.S. / Eswaranandam, S. / Crandall, P. et al. | 2003
- 471
-
Food Chemistry and Toxicology - Protein Extraction from Heat-stabilized Defatted Rice Bran: II. The Role of Amylase, Celluclast, and ViscozymeTang, S. et al. | 2003
- 476
-
Reaction Between Malvidin 3‐Glucoside and (+)‐Catechin in Model Solutions Containing Different AldehydesPissarra, J. / Mateus, N. / Rivas‐Gonzalo, J. / Santos Buelga, C. / De Freitas, V. et al. | 2003
- 476
-
Food Chemistry and Toxicology - Reaction Between Malvidin 3-Glucoside and (+)-Catechin in Model Solutions Containing Different AldehydesPissarra, J. et al. | 2003
- 482
-
Food Chemistry and Toxicology - Nondestructive Determination of Moisture and Sodium Chloride in Cured Atlantic Salmon (Salmo salar) (Teijin) Using Short-wavelength Near-infrared Spectroscopy (SW-NIR)Huang, Y. et al. | 2003
- 482
-
Nondestructive Determination of Moisture and Sodium Chloride in Cured Atlantic Salmon (Salmo salar) (Teijin) Using Short‐wavelength Near‐infrared Spectroscopy (SW‐NIR)Huang, Y. / Cavinato, A.G. / Mayes, D.M. / Kangas, L.J. / Bledsoe, G.E. / Rasco, B.A. et al. | 2003
- 487
-
Food Chemistry and Toxicology - Effects of Light, Oxygen, and pH on the Absorbance of 2,2-Diphenyl-1-picrylhydrazylOzcelik, B. et al. | 2003
- 487
-
Effects of Light, Oxygen, and pH on the Absorbance of 2,2‐Diphenyl‐1‐picrylhydrazylOzcelik, B. / Lee, J.H. / Min, D.B. et al. | 2003
- 491
-
Singlet Oxygen Detection in Skim Milk by Electron Spin Resonance SpectroscopyBradley, D.G. / Lee, H.O. / Min, D.B. et al. | 2003
- 491
-
Food Chemistry and Toxicology - Singlet Oxygen Detection in Skim Milk by Electron Spin Resonance SpectroscopyBradley, D.G. et al. | 2003
- 496
-
Kinetics of Lysine and Other Amino Acids Loss During Extrusion Cooking of Maize GritsIlo, S. / Berghofer, E. et al. | 2003
- 496
-
Food Engineering and Physical Properties - Kinetics of Lysine and Other Amino Acids Loss During Extrusion Cooking of Maize GritsIlo, S. et al. | 2003
- 503
-
Dependence of Coating Thickness on Viscosity of Coating Solution Applied to Fruits and Vegetables by Dipping MethodCisneros‐Zevallos, L. / Krochta, J.M. et al. | 2003
- 503
-
Food Engineering and Physical Properties - Dependence of Coating Thickness on Viscosity of Coating Solution Applied to Fruits and Vegetables by Dipping MethodCisneros-Zevallos, L. et al. | 2003
- 511
-
Film Composition Effects on Diffusion of Potassium Sorbate Through Whey Protein FilmsOzdemir, M. / Floros, J.D. et al. | 2003
- 511
-
Food Engineering and Physical Properties - Film Composition Effects on Diffusion of Potassium Sorbate Through Whey Protein FilmsOzdemir, M. et al. | 2003
- 517
-
Processing of Sapota (Sapodilla): DryingGanjyal, G.M. / Hanna, M.A. / Devadattam, D.S.K. et al. | 2003
- 517
-
Food Engineering and Physical Properties - Processing of Sapota (Sapodilla): DryingGanjyal, G.M. et al. | 2003
- 521
-
Characterization and Modeling of Dielectric Properties of Turkey MeatSipahioglu, O. / Barringer, S.A. / Taub, I. / Yang, A.P.P. et al. | 2003
- 521
-
Food Engineering and Physical Properties - Characterization and Modeling of Dielectric Properties of Turkey MeatSipahioglu, O. et al. | 2003
- 528
-
Food Engineering and Physical Properties - Changes in Temperature and Structure of Agar Gel as Affected by Sucrose During High-pressure FreezingFuchigami, M. et al. | 2003
- 528
-
Changes in Temperature and Structure of Agar Gel as Affected by Sucrose During High‐pressure FreezingFuchigami, M. / Teramoto, A. et al. | 2003
- 534
-
Food Engineering and Physical Properties - Evaluation of Process Parameters in the O-W-O Multiple Emulsion Method for Flavor EncapsulationCho, Y.-H. et al. | 2003
- 534
-
Evaluation of Process Parameters in the O/W/O Multiple Emulsion Method for Flavor EncapsulationCho, Y.‐H. / Park, J. et al. | 2003
- 539
-
Sterilization of Foodstuffs Using Radio Frequency HeatingWang, Y. / Wig, T.D. / Tang, J. / Hallberg, L.M. et al. | 2003
- 539
-
Food Engineering and Physical Properties - Sterilization of Foodstuffs Using Radio Frequency HeatingWang, Y. et al. | 2003
- 545
-
Nonuniformity in Lethality and Quality in Thermal Process Optimization: A Case Study on Color Degradation of Green PeasSmout, C. / Banadda, N.E. / Van Loey, A.M.L. / Hendrickx, M.E.G. et al. | 2003
- 545
-
Food Engineering and Physical Properties - Nonuniformity in Lethality and Quality in Thermal Process Optimization: A Case Study on Color Degradation of Green PeasSmout, C. et al. | 2003
- 551
-
Rheological Properties of Tomato Paste: Influence of the Addition of Tomato SlurrySánchez, M.C. / Valencia, C. / Ciruelos, A. / Latorre, A. / Gallegos, C. et al. | 2003
- 551
-
Food Engineering and Physical Properties - Rheological Properties of Tomato Paste: Influence of the Addition of Tomato SlurrySánchez, M.C. et al. | 2003
- 555
-
Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture ContentGuillard, V. / Broyart, B. / Bonazzi, C. / Guilbert, S. / Gontard, N. et al. | 2003
- 555
-
Food Engineering and Physical Properties - Moisture Diffusivity in Sponge Cake as Related to Porous Structure Evaluation and Moisture ContentGuillard, V. et al. | 2003
- 563
-
Apple Rings as a Model for Fruit Drying Behavior: Effects of Surfactant and Reduced Osmolality Reveal Biological MechanismsBengtsson, G.B. / Rahman, M.S. / Stanley, R.A. / Perera, C.O. et al. | 2003
- 563
-
Food Engineering and Physical Properties - Apple Rings as a Model for Fruit Drying Behavior: Effects of Surfactant and Reduced Osmolality Reveal Biological MechanismsBengtsson, G.B. et al. | 2003
- 571
-
Food Engineering and Physical Properties - Gelation Properties and Morphology of Heat-induced Starch- Salt-soluble Protein CompositesLi, J.-Y. et al. | 2003
- 571
-
Gelation Properties and Morphology of Heat‐induced Starch/Salt‐soluble Protein CompositesLi, J.‐Y. / Yeh, A.‐I et al. | 2003
- 581
-
Influence of Production Process Parameters on Fish Oil Quality in a Pilot PlantAidos, I. / Kreb, N. / Boonman, M. / Luten, J.B. / Boom, R.M. / Van Der Padt, A. et al. | 2003
- 581
-
Food Engineering and Physical Properties - Influence of Production Process Parameters on Fish Oil Quality in a Pilot PlantAidos, I. et al. | 2003
- 588
-
Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix PropertiesSherwin, C.P. / Labuza, T.P. et al. | 2003
- 588
-
Food Engineering and Physical Properties - Role of Moisture in Maillard Browning Reaction Rate in Intermediate Moisture Foods: Comparing Solvent Phase and Matrix PropertiesSherwin, C.P. et al. | 2003
- 595
-
Selective Precipitation of Lysozyme from Egg White Using AOTShin, Y‐O. / Rodil, E. / Vera, J.H. et al. | 2003
- 595
-
Food Engineering and Physical Properties - Selective Precipitation of Lysozyme from Egg White Using AOTShin, Y.-O. et al. | 2003
- 602
-
Mesophilic Aerobic Population of Fresh‐cut Spinach as Affected by Chemical Treatment and Type of Packaging FilmPiagentini, A.M. / Güemes, D.R. / Pirovani, M.E. et al. | 2003
- 602
-
Food Microbiology and Safety - Mesophilic Aerobic Population of Fresh-cut Spinach as Affected by Chemical Treatment and Type of Packaging FilmPiagentini, A.M. et al. | 2003
- 608
-
Food Microbiology and Safety - Effect of Edible Coating Process and Irradiation Treatment of Strawberry fragaria spp. on Storage-keeping QualityVachon, C. et al. | 2003
- 608
-
Effect of Edible Coating Process and Irradiation Treatment of Strawberry fragaria spp. on Storage‐keeping QualityVachon, C. / D'Aprano, G. / Lacroix, M. / Letendre, M. et al. | 2003
- 613
-
Efficacy of Sulfuric Acid Scarification and Disinfectant Treatments in Eliminating Escherichia coli O157: H7 from Alfalfa Seeds Prior to SproutingPandrangi, S. / Elwell, M.W. / Anantheswaran, R.C. / Laborde, L.F. et al. | 2003
- 613
-
Food Microbiology and Safety - Efficacy of Sulfuric Acid Scarification and Disinfectant Treatments in Eliminating Escherichia coli O157:H7 from Alfalfa Seeds Prior to SproutingPandrangi, S. et al. | 2003
- 613
-
Efficacy of Sulfuric Acid Sacrification and Disinfectant Treatments in Eliminating Escherichia coli O157:H7 from Alfalfa Seeds Prior to SproutingPandrangi, S. / Elwell, M. W. / Anantheswaran, R. C. / LaBorde, L. F. et al. | 2003
- 619
-
Resistance of ‘Tulare’ Walnut (Juglans regia cv. Tulare) to AflatoxigenesisMAHONEY, N. / MOLYNEUX, R.J. / MCKENNA, J. / LESLIE, C.A. / MCGRANAHAN, G. et al. | 2003
- 619
-
Food Microbiology and Safety - Resistance of 'Tulare' Walnut (Juglans regia cv. Tulare) to AflatoxigenesisMahoney, N. et al. | 2003
- 623
-
Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D‐Glucose and L‐CysteineTsangalis, D. / Ashton, J.F. / Mcgill, A.E.J. / Shah, N.P. et al. | 2003
- 623
-
Food Microbiology and Safety - Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D-Glucose and L-CysteineTsangalis, D. et al. | 2003
- 632
-
Optimization of the Viability of Probiotics in a New Fermented Milk Drink by the Genetic Algorithms for Response Surface ModelingChen, M.‐J. / Chen, K.‐N. / Lin, C.‐W. et al. | 2003
- 632
-
Food Microbiology and Safety - Optimization of the Viability of Probiotics in a New Fermented Milk Drink by the Genetic Algorithms for Response Surface ModelingChen, M.-J. et al. | 2003
- 639
-
An Artificial Neural Network Approach to Escherichia Coli O157:H7 Growth EstimationGarcíaa‐Gimeno, R.M. / Hervás‐Martíanez, C. / Barco‐Alcalá, E. / Zurera‐Cosano, G. / Sanz‐Tapia, E. et al. | 2003
- 639
-
Food Microbiology and Safety - An Artificial Neural Network Approach to Escherichia coli 0157:H7 Growth EstimationGarcia-Gimeno, R.M. et al. | 2003
- 646
-
Food Microbiology and Safety - Simultaneous Recovery of Four Heat-injured Foodborne Pathogens from a Four-compartment Thin Agar Layer PlateWu, V.C.H. et al. | 2003
- 646
-
Simultaneous Recovery of Four Heat‐injured Foodborne Pathogens from a Four‐compartment Thin Agar Layer PlateWu, V.C.H. / Fung, D.Y.C. et al. | 2003
- 649
-
Food Microbiology and Safety - Efficacy of Soft-electron (Low-energy Electron Beam) for Soybean Decontamination in Comparison with Gamma-raysKikuchi, O.K. et al. | 2003
- 649
-
Efficacy of Soft‐electron (Low‐energy Electron Beam) for Soybean Decontamination in Comparison with Gamma‐raysKikuchi, O.K. / Todoriki, S. / Saito, M. / Hayashi, T. et al. | 2003
- 654
-
Sensory and Nutritive Qualities of Food - Use of Wheat Flour-Lipid and Waxy Maize Starch-Lipid Composites in Wire-Cut Formula CookiesGarzon, G.A. et al. | 2003
- 654
-
Use of Wheat Flour‐Lipid and Waxy Maize Starch‐Lipid Composites in Wire‐Cut Formula CookiesGarzóan, G.A. / Gaines, C.S. / Palmquist, D.E et al. | 2003
- 660
-
Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) Extracts in Cooked Pork MeatFernández‐López, J. / Sevilla, L. / Sayas‐Barberá, E. / Navarro, C. / Marín, F. / Pérez‐Alvarez, J.A. et al. | 2003
- 660
-
Sensory and Nutritive Qualities of Food - Evaluation of the Antioxidant Potential of Hyssop (Hyssopus officinalis L.) and Rosemary (Rosmarinus officinalis L.) Extracts in Cooked Pork MeatFernández-Lopez, J. et al. | 2003
- 665
-
Sensory and Nutritive Qualities of Food - Relationship Between Astringency and Chitosan-Saliva Solutions Turbidity at Different pHRodriguez, M.S. et al. | 2003
- 665
-
Relationship Between Astringency and Chitosan‐Saliva Solutions Turbidity at Different pHRodríguez, M.S. / Albertengo, L.A. / Vitale, I. / Agulló, E. et al. | 2003
- 668
-
Sensory and Nutritive Qualities of Food - Warner-Bratzler Shear Force Repeatability in Beef Longissimus Steaks Cooked With a Convection Oven, Broiler, or Clam-shell GrillKerth, C.R. et al. | 2003
- 668
-
Warner‐Bratzler Shear Force Repeatability in Beef Longissimus Steaks Cooked With a Convection Oven, Broiler, or Clam‐shell GrillKerth, C.R. / Blair‐Kerth, L.K. / Jones, W.R. et al. | 2003
- 671
-
Effects of Dietary Supplementation with Camelina Oil on Porcine Blood LipidsEidhin, D. NI / Burke, J. / Lynch, B. / O'Beirne, D. et al. | 2003
- 671
-
Sensory and Nutritive Qualities of Food - Effects of Dietary Supplementation with Camelina Oil on Porcine Blood LipidsEidhin, D.Ni et al. | 2003
- 680
-
Sensory and Nutritive Qualities of Food - Chitosan Treatment Affects Yield, Ascorbic Acid Content, and Hardness of Soybean SproutsNo, H.K. et al. | 2003
- 680
-
Chitosan Treatment Affects Yield, Ascorbic Acid Content, and Hardness of Soybean SproutsNO, H.K. / Lee, K.S. / Kim, I.D. / Park, M.J. / Kim, S.D. / Meyers, S.P. et al. | 2003
- 686
-
Sensory and Nutritive Qualities of Food - Lipid Oxidation in Poultry Döner Kebab: Pro-oxidative and Anti-oxidative FactorsKilic, B. et al. | 2003
- 686
-
Lipid Oxidation in Poultry Doner Kebab: Pro-oxidative and Anti-oxidative FactorsKilic, B. / Richards, M. P. et al. | 2003
- 686
-
Lipid Oxidation in Poultry Döner Kebab: Pro‐oxidative and Anti‐oxidative FactorsKilic, B. / Richards, M.P. et al. | 2003
- 690
-
Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave‐dried Potato ChipsLefort, J.F. / Durance, T.D. / Upadhyaya, M.K. et al. | 2003
- 690
-
Sensory and Nutritive Qualities of Food - Effects of Tuber Storage and Cultivar on the Quality of Vacuum Microwave-dried Potato ChipsLefort, J.F. et al. | 2003
- 697
-
Preliminary Aroma Comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) Blackberries by Dynamic Headspace/OSME TechniqueKlesk, K. / Qian, M. et al. | 2003
- 697
-
Sensory and Nutritive Qualities of Food - Preliminary Aroma Comparison of Marion (Rubus spp. hyb) and Evergreen (R. laciniatus L.) Blackberries by Dynamic Headspace-OSME TechniqueKlesk, K. et al. | 2003
- 701
-
Sensory and Nutritive Qualities of Food - In Vitro Iron Bioavailability and Antioxidant Activity of RaisinsYeung, C.K. et al. | 2003
- 701
-
In Vitro Iron Bioavailability and Antioxidant Activity of RaisinsYeung, C.K. / Glahn, R.P. / Wu, X. / Liu, R.H. / Miller, D.D. et al. | 2003
- 706
-
Sensory and Nutritive Qualities of Food - Sensory Characterization of a Ready-to-eat Sweetpotato Breakfast Cereal by Descriptive AnalysisDansby, M.A. et al. | 2003
- 706
-
Sensory Characterization of a Ready‐to‐eat Sweetpotato Breakfast Cereal by Descriptive AnalysisDansby, M.A. / Bovell‐Benjamin, A.C. et al. | 2003
- 710
-
Sensory and Nutritive Qualities of Food - Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus FiberFernández-Ginés, J.M. et al. | 2003
- 710
-
Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus FiberFernández‐Ginés, J.M. / Fernández‐López, J. / Sayas‐Barberá, E. / Sendra, E. / Pérez‐Alvarez, J.A. et al. | 2003
- 716
-
Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized FruitsDegraeve, P. / Saurel, R. / Coutel, Y. et al. | 2003
- 716
-
Sensory and Nutritive Qualities of Food - Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized FruitsDegraeve, P. et al. | 2003
- 722
-
Categorization of Commercial Orange Juices Based on Flavor CharacteristicsLotong, V. / Chambers, E. IV / Chambers, D.H. et al. | 2003
- 722
-
Sensory and Nutritive Qualities of Food - Categorization of Commercial Orange Juices Based on Flavor CharacteristicsLotong, V. et al. | 2003
- 728
-
Estimation of Kinetic Parameters for Nonisothermal Food ProcessesDolan, K.D. et al. | 2003
- 728
-
Concise Reviews in Food Science - Estimation of Kinetic Parameters for Nonisothermal Food ProcessesDolan, K.D. et al. | 2003
- 742
-
Pink Color Defect in Poultry White Meat as Affected by Endogenous ConditionsHolownia, K. / Chinnan, M.S. / Reynolds, A.E. et al. | 2003
- 742
-
Concise Reviews in Food Science - Pink Color Defect in Poultry White Meat as Affected by Endogenous ConditionsHolownia, K. et al. | 2003
- 750
-
Distribution of Biogenic Amines and Polyamines in CheeseNovella‐Rodríguez, S. / Veciana‐Nogués, M.T. / Izquierdo‐Pulido, M. / Vidal‐Carou, M.C. et al. | 2003
- 750
-
Food chemistry and Toxicology - Distribution of Biogenic Amines and Polyamines in CheeseNovella-Rodriguez, S. et al. | 2003
- 756
-
Structural Changes in Titin and Nebulin Filaments Specific to Calcium Ions at 0.1 mM: Factors of Meat Tenderization During Postmortem AgingTatsumi, R. / Takahashi, K. et al. | 2003
- 756
-
Food chemistry and Toxicology - Structural Changes in Titin and Nebulin Filaments Specific to Calcium Ions at 0.1 mM: Factors of Meat Tenderization During Postmortem AgingTatsumi, R. et al. | 2003
- 761
-
Food chemistry and Toxicology - Bioavailability of Eicosapentaenoic and Docosahexaenoic n-3 Polyunsaturated Fatty Acids in Salmon Patties Compared with CapsulesMaki, K.C. et al. | 2003
- 761
-
Bioavailability of Eicosapentaenoic and Docosahexaenoic n‐3 Polyunsaturated Fatty Acids in Salmon Patties Compared with CapsulesMaki, K.C. / Davidson, M.H. / Dicklin, M.R. / Ingram, K.A. / Cyrowski, M. / Umporowicz, D.M. / Bell, M. / Elliott, J.G. et al. | 2003
- 765
-
A 160‐kDa Protein Is Essential for Hemocyanin‐derived Melanosis of PrawnAdachi, K. / Hirata, T. / Fujio, A. / Nishioka, T. / Sakaguchi, M. et al. | 2003
- 765
-
Food chemistry and Toxicology - A 160-kDa Protein Is Essential for Hemocyanin-derived Melanosis of PrawnAdachi, K. et al. | 2003
- 770
-
Chiral Evaluation of Aroma‐active Compounds in Real Complex SamplesRuiz del Castillo, M.L. / Caja, M.M. / Blanch, G.P. / Herraiz, M. et al. | 2003
- 770
-
Food chemistry and Toxicology - Chiral Evaluation of Aroma-active Compounds in Real Complex SamplesRuiz del Castillo, M.L. et al. | 2003
- 775
-
Flavor Migration Out of Food Matrices: I. System Development for On‐line Measurement of Flavor ConcentrationFu, Y.‐C. / Tong, C.‐H. / Lund, D.B. et al. | 2003
- 775
-
Food chemistry and Toxicology - Flavor Migration Out of Food Matrices: I. System Development for On-line Measurement of Flavor ConcentrationFu, Y.-C. et al. | 2003
- 784
-
Food chemistry and Toxicology - Biochemical and Physicochemical Characteristics of Muscle and Natural Actomyosin Isolated from Young Atlantic Salmon (Salmo salar) Fillets Stored at 0 and 4(degree)CWang, H. et al. | 2003
- 784
-
Biochemical and Physicochemical Characteristics of Muscle and Natural Actomyosin Isolated from Young Atlantic Salmon (Salmo salar) Fillets Stored at 0 and 4 °CWang, H. / Liceaga‐Gesualdo, A.M. / Li‐Chan, E.C.Y. et al. | 2003
- 784
-
Biochemical and Physicochemical Characteristics of Muscle and Natural Actomyosin Isolated from Young Atlantic Salmon (Salmo salar) Fillets Stored at 0 and 4^oCWang, H. / Liceaga-Gesualdo, A. M. / Li-Chan, E. C. Y. et al. | 2003
- 790
-
Temperature and Storage Duration Effects on Esterase Activity in Fresh‐cut Cantaloupe MelonLamikanra, O. / Watson, M.A. et al. | 2003
- 790
-
Food chemistry and Toxicology - Temperature and Storage Duration Effects on Esterase Activity in Fresh-cut Cantaloupe MelonLamikanra, O. et al. | 2003
- 794
-
Food chemistry and Toxicology - Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano CheeseQian, M. et al. | 2003
- 794
-
Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano CheeseQian, M. / Reineccius, G. et al. | 2003
- 799
-
Food chemistry and Toxicology - Quality and Shelf Life of Duck Liver Pâté as Influenced by Dietary Supplementation with a-Tocopheryl Acetate and Various Fat SourcesRussell, E.A. et al. | 2003
- 799
-
Quality and Shelf Life of Duck Liver Pâté as Influenced by Dietary Supplementation with α‐Tocopheryl Acetate and Various Fat SourcesRussell, E.A. / Lynch, A. / Lynch, P.B. / Kerry, J.P. et al. | 2003
- 799
-
Quality and Shelf Life of Duck Liver Pate as Influenced by Dietary Supplementation with alpha-Tocopheryl Acetate and Various Fat SourcesRussell, E. A. / Lynch, A. / Lynch, P. B. / Kerry, J. P. et al. | 2003
- 803
-
Interaction and Functionality of Mixed Myofibrillar and Enzyme‐hydrolyzed Soy ProteinsFeng, J. / Xiong, Y. L. et al. | 2003
- 803
-
Food chemistry and Toxicology - Interaction and Functionality of Mixed Myofibrillar and Enzyme-hydrolyzed Soy ProteinsFeng, J. et al. | 2003
- 810
-
Food chemistry and Toxicology - Influence of Different Unifloral Honeys on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground-beef PattiesShin, H.S. et al. | 2003
- 810
-
Influence of Different Unifloral Honeys on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground‐beef PattiesShin, H.S. / Strasburg, G.M. / Ustunol, Z. et al. | 2003
- 816
-
Food chemistry and Toxicology - Isolation of an Angiotensin Converting Enzyme Inhibitory Substance from Chrysanthemum boreale MakinoKim, J. et al. | 2003
- 816
-
Isolation of an Angiotensin Converting Enzyme Inhibitory Substance from Chrysanthemum boreale MakinoKim, J. / Lee, S.H. / Sun, N. / Choung, D.H. / Kim, W.K. / Lee, S. / Song, K.B. et al. | 2003
- 820
-
Transglutaminase Inhibitor from MilkDe Jong, G.A.H. / Wijngaards, G. / Koppelman, S.J. et al. | 2003
- 820
-
Food chemistry and Toxicology - Transglutaminase Inhibitor from MilkJong, G.A.H.de et al. | 2003
- 826
-
Food chemistry and Toxicology - Rheological Properties of Chitosan and its Interaction with Porcine Myofibrillar Proteins as Influenced by Chitosan's Degree of Deacetylation and ConcentrationChen, Y.-C. et al. | 2003
- 826
-
Rheological Properties of Chitosan and its Interaction with Porcine Myofibrillar Proteins as Influenced by Chitosan's Degree of Deacetylation and ConcentrationChen, Y.‐C. / Wang, C.‐H. / Lai, L.‐S. / Lin, K.‐W. et al. | 2003
- 832
-
Pasting and Crystalline Property Differences of Commercial and Isolated Rice Starch with Added Amino AcidsLiang, X. / King, J.M. et al. | 2003
- 832
-
Food chemistry and Toxicology - Pasting and Crystalline Property Differences of Commercial and Isolated Rice Starch with Added Amino AcidsLiang, X. et al. | 2003
- 839
-
Thermal Stability of the Pigments Hydroxysafflor Yellow A, Safflor Yellow B, and Precarthamin from Safflower (Carthamus tinctorius)Yoon, J.‐M. / Cho, M.‐H. / Park, J.‐E. / Kim, Y.‐H. / Hahn, T.‐R. / Paik, Y.‐S. et al. | 2003
- 839
-
Food chemistry and Toxicology - Thermal Stability of the Pigments Hydroxysafflor Yellow A, Safflor Yellow B, and Precarthamin from Safflower (Carthamus tinctorius)Yoon, J.-M. et al. | 2003
- 844
-
Optimization of Solid-Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean Fermented Vegetable ProductLee, J. H. / Kang, J. H. / Min, D. B. et al. | 2003
- 844
-
Food chemistry and Toxicology - Optimization of Solid-Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean Fermented Vegetable ProductLee, J.H. et al. | 2003
- 844
-
Optimization of Solid‐Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean I Fermented Vegetable ProductLee, J.H. / Kang, J.H. / Min, D.B. et al. | 2003
- 849
-
Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable ProductKang, J.H. / Lee, J.H. / Min, S. / Min, D.B. et al. | 2003
- 849
-
Food chemistry and Toxicology - Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable ProductKang, J.H. et al. | 2003
- 855
-
Biochemical Properties and Consumer Acceptance of Pacific Whiting Fish SauceTungkawachara, S. / Park, J.W. / Choi, Y.J. et al. | 2003
- 855
-
Food chemistry and Toxicology - Biochemical Properties and Consumer Acceptance of Pacific Whiting Fish SauceTungkawachara, S. et al. | 2003
- 861
-
Electron Donation Mechanisms of beta-Carotene as a Free Radical ScavengerLee, J. H. / Ozcelik, B. / Min, D. B. et al. | 2003
- 861
-
Electron Donation Mechanisms of β‐Carotene as a Free Radical ScavengerLee, J.H. / Ozcelik, B. / Min, D.B. et al. | 2003
- 861
-
Food chemistry and Toxicology - Electron Donation Mechanisms of b-Carotene as a Free Radical ScavengerLee, J.H. et al. | 2003
- 866
-
Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach PowderKim, M. / Lee, J. / Choe, E. et al. | 2003
- 866
-
Food chemistry and Toxicology - Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach PowderKim, M. et al. | 2003
- 870
-
Genetic Variation Within and Among Rainbow Trout, Onchorhynchus mykiss, Hatchery Populations from Iran Assessed by PCR‐RFLP Analysis of Mitochondrial DNA SegmentsSajedi, R.H. / Aminzadeh, S. / Naderi‐Manesh, H. / Sadeghizadeh, M. / Abdolhay, H. / Naderi‐Manesh, M. et al. | 2003
- 870
-
Food chemistry and Toxicology - Genetic Variation Within and Among Rainbow Trout, Onchorhynchus mykiss, Hatchery Populations from Iran Assessed by PCR-RFLP Analysis of Mitochondrial DNA SegmentsSajedi, R.H. et al. | 2003
- 874
-
Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey RollsSammel, L.M. / Claus, J.R. et al. | 2003
- 874
-
Food chemistry and Toxicology - Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey RollsSammel, L.M. et al. | 2003
- 879
-
Food chemistry and Toxicology - Effect of Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings on Plum (cv. Autumn giant) Quality During StoragePerez-Gago, M.B. et al. | 2003
- 879
-
Effect of Hydroxypropyl Methylcellulose‐Lipid Edible Composite Coatings on Plum (cv. Autumn giant) Quality During StoragePerez‐Gago, M.B. / Rojas, C. / Del Río, M.A. et al. | 2003
- 886
-
Mathematical Model for Prediction of Intermittent Drying and Pressing Process of Mullet RoeFan, C.C. / Liaw, S.P. / Fu, W.R. / Pan, B.S. et al. | 2003
- 886
-
Food Engineering and Physical Properties - Mathematical Model for Prediction of Intermittent Drying and Pressing Process of Mullet RoeFan, C.C. et al. | 2003
- 892
-
Quality Deterioration of Freeze‐dried Foods as Explained by their Glass Transition Temperature and Internal StructureKhalloufi, S. / Ratti, C. et al. | 2003
- 892
-
Food Engineering and Physical Properties - Quality Deterioration of Freeze-dried Foods as Explained by their Glass Transition Temperature and Internal StructureKhalloufi, S. et al. | 2003
- 904
-
Modeling the Dielectric Properties of Ham as a Function of Temperature and CompositionSipahioglu, O. / Barringer, S.A. / Taub, I. / Prakash, A. et al. | 2003
- 904
-
Food Engineering and Physical Properties - Modeling the Dielectric Properties of Ham as a Function of Temperature and CompositionSipahioglu, O. et al. | 2003
- 910
-
Food Engineering and Physical Properties - Spatial Variation of Convective Heat Transfer Coefficient in Air Impingement ApplicationsSarkar, A. et al. | 2003
- 910
-
Spatial Variation of Convective Heat Transfer Coefficient in Air Impingement ApplicationsSarkar, A. / Singh, R.P. et al. | 2003
- 917
-
Food Engineering and Physical Properties - Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken-breast Muscle GelsKristinsson, H.G. et al. | 2003
- 917
-
Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken‐breast Muscle GelsKristinsson, H.G. / Hultin, H.O. et al. | 2003
- 923
-
Flavor Migration Out of Food Matrices: II. Quantifying Flavor Migration from Dough Undergoing Isothermal HeatingFu, Y.‐C. / Tong, C.‐H. / Lund, D.B. et al. | 2003
- 923
-
Food Engineering and Physical Properties - Flavor Migration Out of Food Matrices: II. Quantifying Flavor Migration from Dough Undergoing Isothermal HeatingFu, Y.-C. et al. | 2003
- 931
-
Food Engineering and Physical Properties - Flavor Migration Out of Food Matrices: III. Migration of Limonene and Pyrazine in Formulated Dough Undergoing Microwave ReheatingFu, Y.-C. et al. | 2003
- 931
-
Flavor Migration Out of Food Matrices: III. Migration of Limonene and Pyrazine in Formulated Dough Undergoing Microwave ReheatingFu, Y.‐C. / Tong, C.‐H. / Lund, D. B. et al. | 2003
- 937
-
Modeling Rehydration of Porous Biomaterials: Anisotropy EffectsWeerts, A.H. / Lian, G. / Martin, D. et al. | 2003
- 937
-
Food Engineering and Physical Properties - Modeling Rehydration of Porous Biomaterials: Anisotropy EffectsWeerts, A.H. et al. | 2003
- 943
-
Food Engineering and Physical Properties - Combined CFD and Experimental Approach for Determination of the Surface Heat Transfer Coefficient During Thermal Processing of EggsDenys, S. et al. | 2003
- 943
-
Combined CFD and Experimental Approach for Determination of the Surface Heat Transfer Coefficient During Thermal Processing of EggsDenys, S. / Pieters, J.G. / Dewettinck, K. et al. | 2003
- 952
-
Reduction of Protease Activity in Simulated Milk Ultrafiltrate by Continuous Flow High Intensity Pulsed Electric Field TreatmentsBendicho, S. / Barbosa‐Cánovas, G.V. / Martín, O. et al. | 2003
- 952
-
Food Engineering and Physical Properties - Reduction of Protease Activity in Simulated Milk Ultrafiltrate by Continuous Flow High Intensity Pulsed Electric Field TreatmentsBendicho, S. et al. | 2003
- 958
-
Evolution of Moisture Distribution During Storage in a Composite Food Modelling and SimulationGuillard, V. / Broyart, B. / Bonazzi, C. / Guilbert, S. / Gontard, N. et al. | 2003
- 958
-
Food Engineering and Physical Properties - Evolution of Moisture Distribution During Storage in a Composite Food Modelling and SimulationGuillard, V. et al. | 2003
- 967
-
Food Engineering and Physical Properties - Foreign Object and Internal Disorder Detection in Food Materials Using Noncontact Ultrasound ImagingCho, B.-K. et al. | 2003
- 967
-
Foreign Object and Internal Disorder Detection in Food Materials Using Noncontact Ultrasound ImagingCho, B.‐K. / Irudayaraj, J.M.K. et al. | 2003
- 976
-
Inactivation Kinetics of Food Poisoning Microorganisms by Carbon Dioxide and High Hydrostatic PressurePark, S‐J. / Park, H‐W. / Park, J. et al. | 2003
- 976
-
Food Microbiology and Safety - Inactivation Kinetics of Food Poisoning Microorganisms by Carbon Dioxide and High Hydrostatic PressurePark, S.-J. et al. | 2003
- 982
-
Effect of Water Activity on the Growth Kinetics of Staphylococcus aureus in Ground Bread CrumbFeeherry, F.E. / Doona, C.J. / Taub, I.A. et al. | 2003
- 982
-
Food Microbiology and Safety - Effect of Water Activity on the Growth Kinetics of Staphylococcus aureus in Ground Bread CrumbFeeherry, F.E. et al. | 2003
- 988
-
Modified Spore Inoculation Method for Thermal‐Process Verification of Pinto Beans and Green Beans Canned in Two Large Reusable ContainersMcGlynn, W.G. / Davis, D.R. / Johnson, M.G. / Crandall, P.G. et al. | 2003
- 988
-
Food Microbiology and Safety - Modified Spore Inoculation Method for Thermal-Process Verification of Pinto Beans and Green Beans Canned in Two Large Reusable ContainersMcGlynn, W.G. et al. | 2003
- 992
-
Food Microbiology and Safety - Evaluation of a Polymerase Chain Reaction-Based System for Detecting Salmonella Species from Pork Carcass Sponge SamplesWu, Chih-Chuan et al. | 2003
- 992
-
Evaluation of a Polymerase Chain Reaction–Based System for Detecting Salmonella Species from Pork Carcass Sponge SamplesWu, Chih‐Chuan / Liu, Cheng‐I / Tsai, Chin‐En / Yeh, Kuang‐Sheng et al. | 2003
- 996
-
A Descriptive Model for the Kinetics of Gas Release in Different Types of PizzasCabo, M.L. / Pastoriza, L. / Rodríguez, J.J. et al. | 2003
- 996
-
Food Microbiology and Safety - A Descriptive Model for the Kinetics of Gas Release in Different Types of PizzasCabo, M.L. et al. | 2003
- 1003
-
Vapor‐phase Decontamination of Apples Inoculated with Escherichia coliSapers, G.M. / Walker, P.N. / Sites, J.E. / Annous, B.A. / Eblen, D.R. et al. | 2003
- 1003
-
Food Microbiology and Safety - Vapor-phase Decontamination of Apples Inoculated with Escherichia coliSapers, G.M. et al. | 2003
- 1008
-
Efficacy of Cetylpyridinium Chlorine on Salmonella Typhimurium and Escherichia coli O157:H7 in Immersion Spray Treatment of Fresh‐Cut LettuceYang, H. / Cheng, Y. / Swem, B.L. / Li, Y. et al. | 2003