S Sensory and Nutritive Qualities of Food - Determination of Sensory Thresholds of Selected Calcium Salts and Formulation of Calcium-fortified Pocket-type Flat Bread (Ohne Sprachangabe)

In: Journal of food science : JFS   ;  70 ,  8  ;  2005
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1
Fractional Conversion for Determining Texture Degradation Kinetics of Vegetables
RIZVI, A.F. / TONG, C.H. | 1997
1
Plaice skin collagen extraction and functional properties
Montero, P. / Alvarez, C. / Marti, M.A. / Borderias, A.J. | 1995
1
Annual Reviewer Index: Volume 71
| 2006
1
Issue Information ‐ TOC
| 2018
1
Cover Caption
| 2016
1
Issue Information
| 2016
1
Steam surface pasteurization of beef frankfurters
Cygnarowicz-Provost, M. / Whiting, R.C. / Craig Jr, J.C. | 1994
1
PCR-RFLP analysis of mitochondrial DNA for identification of snail meat species
Borgo, R. / Souty-Grosser, C. / Bouchon, D. / Gomot, L. | 1996
1
Internal Hollows in Cooked Rice Grains (Oryza sativa cv. Koshihikari) Observed by NMR Micro Imaging
Horigane, A. K. / Toyoshima, H. / Hemmi, H. / Engelaar, W. M. H. G. / Okubo, A. / Nagata, T. | 1999
1
HYPOTHESIS PAPERS - Internal hollows in cooked rice grains (Oryza sativa cv Koshihikari) observed by NMR micro imaging
Horigane, A.K. / Toyoshima, H. / Hemmi, H. / Engelaar, W.M.H.G. / Okubo, A. / Nagata, T. | 1999
1
Training and Sensory Judgment Effects on Mastication as Studied by Electromyography
MIOCHE, LAURENCE / MARTIN, JEAN‐FRANÇOIS | 1998
1
Extraction and activity of carnosine, a naturally occurring antioxidant in beef muscle
Chan, K.M. / Decker, E.A. / Means, W.J. | 1993
1
An Hypothesis Paper: PCR-RFLP analysis of mitochondrial DNA for identification of snail meat species
Borgo, R. / Souty-Grosset, C. / Bouchon, D. / Gomot, L. | 1996
1
Basic Research, Applied Science & Engineering
| 1995
1
A Critical Review -- Fractional conversion for determining texture degradation kinetics of vegetables
Rizvi, A.F. / Tong, C.H. | 1997
2
Food Chemistry and Toxicology - Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of a-Lactalbumin in Milk Samples of Various Concentrations
Anema, S.G. | 2001
2
Comprehensive Reviews in Food Science - The Biosynthesis of Strawberry Flavor (II): Biosynthetic and Molecular Biology Studies
Bood, K.G. / Zabetakis, I. | 2002
2
Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of α‐Lactalbumin in Milk Samples of Various Concentrations
Anema, S.G. | 2001
2
Kinetics of the Irreversible Thermal Denaturation and Disulfide Aggregation of alpha-Lactalbumin in Milk Samples of Various Concentrations
Anema, S. G. | 2001
2
Performance Specification of Time‐temperature Integrators Designed to Protect Against Botulism in Refrigerated Fresh Foods
Welt, B.A. / Sage, D.S. / Berger, K.L. | 2003
2
The Biosynthesis of Strawberry Flavor (II): Biosynthetic and Molecular Biology Studies
Bood, K.G. / Zabetakis, I. | 2002
2
Concise Reviews in Food Science - Performance Specification of Time-temperature Integrators Designed to Protect Against Botulism in Refrigerated Fresh Foods
Welt, B.A. / Sage, D.S. / Berger, K.L. | 2003
2
Thawing Prior to Cooking Affects Sensory, Shear Force, and Cooking Properties of Beef Patties
Bigner‐George, M.E. / Berry, B.W. | 2000
2
Food Chemistry and Toxicoloy - Thawing Prior to Cooking Affects Sensory, Shear Force, and Cooking Properties of Beef Patties
Bigner-George, M.E. / Berry, B.W. | 2000
3
Fairness and Transparency
| 2018
3
New Horizons in Food Research
| 2017
3
What Will Be Coming in 2019
| 2019
3
A Picture is Worth……Turning into Quantitative Data!
| 2015
3
IFT Professional Membership
| 1999
3
Industrial applications of selected JFS articles
| 2020
4
Science Advisory Board
| 2000
4
Recovered protein and reconditioned water from surimi processing waste
Lin, T.M. / Park, J.W. / Morrissey, M.T. | 1995
4
Preface
| 2000
4
“And the Survey Says!”
| 2016
5
Heating and texture profiles of packaged pasteurized beef loin steaks from precooked roasts
Cooksey, K. / Klein, B.P. / McKeith, F.K. | 1993
5
Influence of Dietary Sources of Melatonin on Sleep Quality: A Review
Pereira, Nádia / Naufel, Maria Fernanda / Ribeiro, Eliane Beraldi / Tufik, Sergio / Hachul, Helena | 2020
5
Proteins as potential endpoint temperature indicators for ground beef patties
Smith, D.M. / Wang, S.F. / Abouzied, M.M. | 1996
6
Modeling Combined Effects of Temperature and pH on Heat Resistance of Spores by a Linear‐Bigelow Equation
MAFART, P. / LEGUERINEL, I. | 1998
6
Composition‐Based Prediction of Temperature‐Dependent Thermophysical Food Properties: Reevaluating Component Groups and Prediction Models
Phinney, David Martin / Frelka, John C. / Heldman, Dennis Ray | 2017
6
Storage stability of low-fat ground beef made with lower value cuts of beef
Bullock, K.B. / Huffman, D.L. / Egbert, W.R. / Mikel, W.B. / Bradford, D.D. / Jones, W.R. | 1994
6
Research Progress on Flavor Compounds and Microorganisms of Maotai Flavor Baijiu
Wang, Ming‐Yao / Yang, Jian‐Gang / Zhao, Qing‐Song / Zhang, Kai‐Zheng / Su, Chang | 2019
6
PROVIDED BY THE FOOD AND DRUG ADMINISTRATION TO THE INSTITUTE OF FOOD TECHNOLOGISTS
| 2000
6
Pulse NMR Study of Glass Transition in Maltodextrin
Ruan, R. / Long, Z. / Chen, P. / Huang, V. / Almaer, S. / Taub, I. | 1999
6
Bioactive Peptides Derived from Seaweed Protein and Their Health Benefits: Antihypertensive, Antioxidant, and Antidiabetic Properties
Admassu, Habtamu / Gasmalla, Mohammed Abdalbasit. A. / Yang, Ruijin / Zhao, Wei | 2018
6
HYPOTHESIS PAPERS - Pulse NMR study of glass transition in maltodextrin
Ruan, R. / Long, Z. / Chen, P. / Huang, V. / Almaer, S. | 1999
7
AS ASSIGNED BY THE FOOD AND DRUG ADMINISTRATION TO THE INSTITUTE OF FOOD TECHNOLOGISTS
| 2000
8
Lipid oxidation potential of beef, chicken, and pork
Rhee, K.S. / Anderson, L.M. / Sams, A.R. | 1996
8
Iterative Method for Kinetic Parameter Estimation from Dynamic Thermal Treatments
WELT, B.A. / TEIXEIRA, A.A. / BALABAN, M.O. / SMERAGE, G.H. / SAGE, D.S. | 1997
8
Executive Summary
| 2000
8
An Hypothesis Paper -- Iterative method for kinetic parameter estimation from dynamic thermal treatments
Welt, B.A. / Teixeira, A.A. / Balaban, M.O. / Smerage, G.H. / Sage, D.S. | 1997
9
Recrystallization in Model Ice Cream Solutions as Affected by Stabilizer Concentration
SUTTON, ROBIN L. / WILCOX, JEAN | 1998
9
Single-screw extrusion of defatted soy flour, corn starch and raw beef blends
Park, J. / Rhee, K.S. / Kim, B.K. / Rhee, K.C. | 1993
9
Hydrolytic and Oxidative Changes in the Lipids of Chicken Breast and Thigh Muscles During Refrigerated Storage
Alasnier, C. / Meynier, A. / Viau, M. / Gandemer, G. | 2000
9
Food Chemistry and Toxicoloy - Hydrolytic and Oxidative Changes in the Lipids of Chicken Breast and Thigh Muscles During Refrigerated Storage
Alasnier, C. / Meynier, A. / Viau, M. / Gandemer, G. | 2000
10
Food Chemistry and Toxicology - Properties of Arrowroot Starch Treated with Aqueous HCl at Ambient Temperature
John, J.K. / Raja, K.C.M. / Rani, S. / Moorthy, S.N. / Eliasson, A. | 2002
10
Food Chemistry and Toxicology - Capillary Zone Electrophoresis and Micellar Electrokinetic Capillary Chromatography for Determining Water-Soluble Vitamins in Commercial Capsules and Tablets
Su, S.-C. / Chou, S.-S. / Hwang, D.-F. / Chang, P.-C. / Liu, C.-H. | 2001
10
Capillary Zone Electrophoresis and Micellar Electrokinetic Capillary Chromatography for Determining Water‐Soluble Vitamins in Commercial Capsules and Tablets
Su, S‐C. / Chou, S‐S. / Hwang, D‐F. / Chang, P‐C. / Liu, C‐H. | 2001
10
Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties
Berry, B.W. | 1994
10
Ohmic heating maximizes gel functionality of Pacific whiting surimi
Yongsawatdigul, J. / Park, J.W. / Kolbe, E. / Abu Dagga, Y. / Morrissey, M.T. | 1995
10
Glass Transition Values of Muscle Tissue
BRAKE, N. C. / FENNEMA, O. R. | 1999
10
CHEMISTRY-BIOCHEMISTRY - Glass transition values of muscle tissue
Brake, N.C. / Fennema, O.R. | 1999
10
Properties of Arrowroot Starch Treated with Aqueous HCl at Ambient Temperature
John, J.K. / Raja, K.C.M. / Rani, S. / Moorthy, S.N. / Eliasson, A. | 2002
12
Modeling the Growth Inhibition Kinetics of Baker's Yeast by Potassium Sorbate Using Statistical Approaches
HAN, JUNG HOON / FLOROS, JOHN D. | 1998
12
Chlorpyrifos Residues Before and After Cooking of Catfish Fillets
Wan, P. / Santerre, C.R. / Brown, P.B. / Deardorff, D.C. | 2003
12
Food Chemistry and Toxicology - Chlorpyrifos Residues Before and After Cooking of Catfish Fillets
Wan, P. / Santerre, C.R. / Brown, P.B. / Deardorff, D.C. | 2003
13
Biogenic polyamines affect activity of aminopeptidase B and alanyl aminopeptidase from porcine skeletal muscle
Flores, M. / Aristoy, M.-C. / Toldra, F. | 1996
14
Salt stress induces physiochemical alterations in rice grain composition and quality
Razzaq, Abdul / Ali, Arfan / Safdar, Luqman Bin / Zafar, Muhammad Mubashar / Rui, Yang / Shakeel, Amir / Shaukat, Abbad / Ashraf, Muhammad / Gong, Wankui / Yuan, Youlu | 2020
15
Feeding dietary oils with tocopherols: Effects on internal qualities of eggs during storage
Cherian, G. / Wolfe, F.H. / Sim, J.S. | 1996
15
An Hypothesis Paper -- Rapid species identification of cooked red snapper using isoelectric focusing
Hsieh, Y.-H.P. / Chen, F.-C. / Nur, M. | 1997
15
Sodium lactate affects pathogens in cooked beef
Miller, R.K. / Acuff, G.R. | 1994
15
Microencapsulation Protects Immunoglobulin in Yolk (IgY) Specific against Helicobacter pylori Urease
Chang, H.‐M. / Lee, Y.‐C. / Chen, C.C. / Tu, Y.‐Y. | 2002
15
Degradation Kinetics of Capsanthin in Paprika (Capsicum annuum L.) as Affected by Heating
Shin, J.H. / Chung, H.L. / Seo, J.K. / Sim, J.H. / Huh, C.S. / Kim, S.K. / Baek, Y.J. | 2001
15
Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties
AHN, D.U. / OLSON, D.G. / LEE, J.I. / JO, C. / WU, C. / CHEN, X. | 1998
15
Food Chemistry and Toxicoloy - Purification and Kinetic Characterization of Peroxidase from Tomato Cultivated under Different Salinity Conditions
Rodriguez-Lopez, J.N. / Espin, J.C. / Tudela, J. / Martinez, V. / Cerdá, A. / Garcia-Cánovas, F. | 2000
15
Purification and Kinetic Characterization of Peroxidase from Tomato Cultivated under Different Salinity Conditions
Rodríguez‐López, J.N. / Espín, J.C. / Tudela, J. / Martínez, V. / Cerdá, A. / García‐Cánovas, F. | 2000
15
Food Chemistry and Toxicology - Microencapsulation Protects Immunoglobulin in Yolk (IgY) Specific against Helicobacter pylori Urease
Chang, H.-M. / Lee, Y.-C. / Chen, C.C. / Tu, Y.-Y. | 2002
15
Rapid Species Identification of Cooked Red Snapper Using Isoelectric Focusing
HSIEH, Y‐H. PEGGY / CHEN, FUR‐CHI / NUR, MUHAMAD | 1997
15
Surimi gel colors as affected by moisture content and physical conditions
Park, J.W. | 1995
15
Food Chemistry and Toxicology - Degradation Kinetics of Capsanthin in Paprika (Capsicum annuum L.) as Affected by Heating
Shin, J.H. / Chung, H.L. / Seo, J.K. / Sim, J.H. / Huh, C.S. / Kim, S.K. / Baek, Y.J. | 2001
16
Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants
Chen, X. / Jo, C. / Lee, J. I. / Ahn, D. U. | 1999
16
Overarching Principles: Kinetics and Pathogens of Concern for All Technologies
| 2000
16
Polyphenol Oxidase from Bean Sprouts (Glycine max L.)
Nagai, T. / Suzuki, N. | 2003
16
Novel Umami Ingredients: Umami Peptides and Their Taste
Zhang, Yin / Venkitasamy, Chandrasekar / Pan, Zhongli / Liu, Wenlong / Zhao, Liming | 2017
16
CHEMISTRY-BIOCHEMISTRY - Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants
Chen, X. / Jo, C. / Lee, J.I. / Ahn, D.U. | 1999
16
Food Chemistry and Toxicology - Polyphenol Oxidase from Bean Sprouts (Glycine max L.)
Nagai, T. / Suzuki, N. | 2003
16
Lipid Oxidation, Volatiles and Color Changes of Irradiated Pork Patties Affected by Antioxidants
Chen, X. / Jo, C. / Lee, J. I. / Ahn, D. U. | 1999
17
Inactivation Methods of Trypsin Inhibitor in Legumes: A Review
Avilés‐Gaxiola, Sara / Chuck‐Hernández, Cristina / Serna Saldívar, Sergio O. | 2018
19
Emulsifying properties of low-fat, low-cholesterol egg yolk prepared by supercritical CO2 extraction
Bringe, N.A. / Howard, D.B. / Clark, D.R. | 1996
19
Volatile components in salt-fermented fish and shrimp pastes
Cha, Y.J. / Cadwallader, K.R. | 1995
19
Phytochemical and Health‐Beneficial Progress of Turnip (Brassica rapa)
Paul, Swastika / Geng, Chang‐An / Yang, Tong‐Hua / Yang, Yong‐Ping / Chen, Ji‐Jun | 2019
20
Antioxidant Effects on TBARS and Fluorescence Measurements in Freeze-Dried Meats
Wilkinson, A. L. / Sun, Q. / Senecal, A. / Faustman, C. | 2001
20
Viscoelasticity of Frozen/Thawed Egg Yolk as Affected by Salts, Sucrose and Glycerol
TELIS, V.R.N. / KIECKBUSCH, T.G. | 1998
20
sucrose and glycerol
thawed egg yolk as affected by salts, Viscoelasticity of frozen / Telis, V.R.N. / Kieckbusch, T.G. | 1998
20
Trisodium phosphate (TSP) treatment of beef surfaces to reduce Escherichia coli 0157:H7 and Salmonella typhimurium
Kim, J.-W. / Slavik, M.F. | 1994
20
Transglutaminase Effects on Low Temperature Gelation of Fish Protein Sols
LEE, H.G. / LANIER, T.C. / HAMANN, D.D. / KNOPP, J.A. | 1997
20
CHEMISTRY-BIOCHEMISTRY - Chemical changes and visual appearance of albacore tuna as related to frozen storage
Ben-Gigirey, B. / Baptista de Sousa, J.M.Veites / Villa, T.G. / Barros-Velazquez, J. | 1999
20
Food Chemistry and Toxicoloy - The Effects of Antioxidants on Browning and on Degradation Products Caused by Dehydroascorbic Acid
Sawamura, M. / Nakagawa, T. / Katsuno, S. / Hamaguchi, H. / Ukeda, H. | 2000
20
Food Chemistry and Toxicology - Antioxidant Effects on TBARS and Fluorescence Measurements in Freeze-Dried Meats
Wilkinson, A.L. / Sun, Q. / Senecal, A. / Faustman, C. | 2001
20
The Effects of Antioxidants on Browning and on Degradation Products Caused by Dehydroascorbic Acid
Sawamura, M. / Nakagawa, T. / Katsuno, S. / Hamaguchi, H. / Ukeda, H. | 2000
20
Chemical Changes and Visual Appearance of Albacore Tuna as Related to Frozen Storage
Ben‐gigirey, Begoña / De Sousa, Juan M. Vieites Baptista / Villa, Tomas G. / Barros‐velazquez, Jorge | 1999
20
Antioxidant Effects on TBARS and Fluorescence Mearsurements in Freeze‐Dried Meats
WILKINSON, A.L. / SENECAL, Q.SUN, A. / FAUSTMAN, C. | 2001
21
Food Chemistry and Toxicology - Antioxidative Activity and Safety of 50% Ethanolic Red Bean Extract (Phaseolus radiatus L. var. Aurea)
Chou, S.-T. / Chao, W.-W. / Chung, Y.-C. | 2003
21
High-protein texturized products of defatted soy flour, corn starch and beef: Shelf-life, physical and sensory properties
Park, J. / Rhee, K.S. / Kim, B.K. / Rhee, K.C. | 1993
21
Antioxidative Activity and Safety of 50% Ethanolic Red Bean Extract (Phaseolus radiatus L. var. Aurea)
Chou, S.‐T. / Chao, W.‐W. / Chung, Y.‐C. | 2003
21
Determination and Confirmation of Chloramphenicol Residues in Swine Muscle and Liver
Li, T.L. / Chung‐Wang, Y.J. / Shih, Y.C. | 2002
21
Effects of fish protein hydrolysate ingestion on postexercise aminoacidemia compared with whey protein hydrolysate in young individuals
Cordeiro, Elisaldo Mendes / de Oliveira, Gustavo Vieira / Volino‐Souza, Mônica / Velozo, Otávio do Couto / Alvares, Thiago Silveira | 2020
21
Food Chemistry and Toxicology - Determination and Confirmation of Chloramphenicol Residues in Swine Muscle and Liver
Li, T.L. / Chung-Wang, Y.J. / Shih, Y.C. | 2002
23
Salmonella typhimurium attached to chicken skin reduced using electrical stimulation and inorganic salts
Li, V. / Kim, J.-W. / Slavik, M.F. / Griffis, C.L. / Walker, J.T. / Wang, H. | 1994
24
Modification of fatty acids in milk by feeding calcium-protected high oleic sunflower oil
Lin, M.-P. / Staples, C.R. / Sims, C.A. / O'Keefe, S.F. | 1996
24
Food Chemistry and Toxicoloy - Changes in Selected Chemical Quality Characteristics of Channel Catfish Frame Mince During Chill and Frozen Storage
Suvanich, V. / Jahncke, M.L. / Marshall, D.L. | 2000
24
The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non‐covalent Protein Network in Fresh and Cooked Egg Noodles
Lambrecht, Marlies A. / Rombouts, Ine / Nivelle, Mieke A. / Delcour, Jan A. | 2017
24
Changes in Selected Chemical Quality Characteristics of Channel Catfish Frame Mince During Chill and Frozen Storage
Suvanich, V. / Jahncke, M.L. / Marshall, D.L. | 2000
25
Comparison of Deamidation Activity of Transglutaminases
Ohtsuka, T. / Umezawa, Y. / Nio, N. / Kubota, K. | 2001
25
Sodium acetate and bifidobacteria increase shelf-life of refrigerated catfish fillets
Kim, C.R. / Hearnsberger, J.O. / Vickery, A.P. / White, C.H. / Marshall, D.L. | 1995
25
Supercritical Fluid Extraction Compared with Solvent Method for Incurred Sulfamethazine in Chicken Eggs
PENSABENE, J.W. / FIDDLER, W. / DONOGHUE, D.J. | 1998
25
Lipolysis and Lipid Oxidation in Frozen Minced Mackerel as Related to Tg', Molecular Diffusion, and Presence of Gelatin
Brake, N. C. / Fennema, O. R. | 1999
25
Food Chemistry and Toxicology - Comparison of Deamidation Activity of Transglutaminases
Ohtsuka, T. / Umezawa, Y. / Nio, N. / Kubota, K. | 2001
25
Covalent Cross‐linking Effects on Thermo‐Rheological Profiles of Fish Protein Gels
LEE, H.G. / LANIER, T.C. / HAMANN, D.D. | 1997
25
CHEMISTRY-BIOCHEMISTRY - Lipolysis and lipid oxidation in frozen minced mackerel as related to Tg', molecular diffusion, and presence of gelatin
Brake, N.C. / Fennerna, O.R. | 1999
26
Physicochemical Response of Palmita‐type Cheese to Low‐dose Irradiation
Lalaguna, F. | 2003
26
Food Chemistry and Toxicology - Physicochemical Response of Palmita-type Cheese to Low-dose Irradiation
Lalaguna, F. | 2003
26
Color changes of chicken leg patties due to end-point temperature, packaging and refrigerated storage
Ang, C.Y.W. / Huang, Y.W. | 1994
27
Physicochemical Properties of Salted Pickled Yolks from Duck and Chicken Eggs
CHI, SUEY‐PING / TSENG, KUO‐HSUEN | 1998
28
Edible coatings on frozen King Salmon: Effect of whey protein isolate and acetylated monoglycerides on moisture loss and lipid oxidation
Stuchell, Y.M. / Krochta, J.M. | 1995
28
Dietary a-tocopheryl acetate enhances beef quality in Holstein and beef breed steers
Arnold, R.N. / Scheller, K.K. / Arp, S.C. / Williams, S.N. / Schaefer, D.M. | 1993
28
Dietary �-tocopheryl acetate enhances beef quality in Holstein and beef breed steers
Arnold, R. N. / Scheller, K. K. / Arp, S. C. / Williams, S. N. | 1993
28
Composition and structure of fat globule surface layers in recombined milk
Sharma, R. / Singh, H. / Taylor, M.W. | 1996
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Influence of Ethanol on Emulsions Stabilized by Low Molecular Weight Surfactants
Ferreira, Ana C. / Sullo, Antonio / Winston, Scott / Norton, Ian T. / Norton‐Welch, Abigail B. | 2020
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Food Chemistry and Toxicology - Effect of Turkey Meat, Phosphate, Sodium Lactate, Carrageenan, and Konjac on Residual Nitrite in Cured Meats
Kilic, B. / Cassens, R.G. / Borchert, L.L. | 2002
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Effect of Turkey Meat, Phosphate, Sodium Lactate, Carrageenan, and Konjac on Residual Nitrite in Cured Meats
Kilic, B. / Cassens, R.G. / Borchert, L.L. | 2002
29
Chemically Induced Covalent Crosslinks Affect Thermo‐Rheological Profiles of Fish Protein Gels
LEE, H.G. / LANIER, T.C. / HAMANN, D.D. | 1997
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Food Chemistry and Toxicology - Influence of Oxygen, Carbon Dioxide, and Degree of Cutting on the Respiration Rate of Rutabaga
Zhu, M. / Chu, C.L. / Wang, S.L. / Lencki, R.W. | 2001
30
Influence of Oxygen, Carbon Dioxide, and Degree of Cutting on the Respiration Rate of Rutabaga
Zhu, M. / Chu, C.L. / Wang, S.L. / Lencki, R.W. | 2001
30
Liver Injury‐preventive Effect of Tea Theanine in Rats
He, P. / Wada, S. / Watanabe, N. / Sugiyama, K. | 2000
30
Food Chemistry and Toxicoloy - Liver Injury-preventive Effect of Tea Theanine in Rats
He, P. / Wada, S. / Watanabe, N. / Sugiyama, K. | 2000
30
Heating and storage conditions affect survival and recovery of Listeria monocytogenes in ground pork
Kim, K.-T. / Murano, E.A. / Olson, D.G. | 1994
30
Phenolic Analysis and Theoretic Design for Chinese Commercial Wines’ Authentication
Li, Si‐Yu / Zhu, Bao‐Qing / Reeves, Malcolm J. / Duan, Chang‐Qing | 2018
31
Riboflavin Photosensitized Singlet Oxygen Oxidation of Vitamin D
KING, JOAN M. / MIN, DAVID B. | 1998
31
Food Chemistry and Toxicology - Influence of Pentosanase and Oxidases on Water-extractable Pentosans During a Straight Breadmaking Process
Primo-Martin, C. / Martinez-Anaya, M.A. | 2003
31
Regional Pungency Degree in China and Its Correlation with Typical Climate Factors
Wang, Siyuan / Cheng, Lingru / He, Shuai / Xie, Dingyuan | 2019
31
Influence of Pentosanase and Oxidases on Water‐extractable Pentosans during a Straight Breadmaking Process
Primo‐Martín, C. / Martínez‐Anaya, M.A. | 2003
32
Microwave and Radio Frequency Processing
DATTA, ASHIM K. / DAVIDSON, P. MICHAEL | 2000
32
Abalone (Hariltis discus): Seasonal variations in chemical composition and textural properties
Hatae, K. / Nakai, H. / Shimada, A. / Murakami, T. / Takada, K. / Shirojo, Y. / Watabe, S. | 1995
32
Food Chemistry and Toxicology - Response Surface Modeling of Lipase-Catalyzed Isoamyl Propionate Synthesis
Hari Krishna, S. / Karanth, N.G. | 2002
32
Response Surface Modeling of Lipase‐Catalyzed Isoamyl Propionate Synthesis
Hari Krishna, S. / Karanth, N.G. | 2002
33
Proteolysis of Fynbo cheese salted with NaCl/KCI and ripened at two temperatures
Laborda, M. S. / Rubiolo, A. C. | 1999
33
Proteolysis of Fynbo Cheese Salted with NaCl/KCl and Ripened at Two Temperatures
Laborda, M. A. / Rubiolo, A. C. | 1999
33
Gel Properties of Surimi from Various Fish Species as Affected by Moisture Content
REPPOND, K. D. / BABBITT, J. K. | 1997
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Muscle characteristics and meat tenderness of climaterol-fed lambs
Lee, Y.B. / Kim, Y.S. | 1994
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Hydrolysis of milk fat by lipase in solvent-free phospholipid reverse micellar media
Patel, M.T. / Nagarajan, R. / Kilara, A. | 1996
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CHEMISTRY-BIOCHEMISTRY - Proteolysis of Fynbo cheese salted with NaCl-KCl and ripened at two temperatures
Laborda, M.S. / Rubiolo, A.C. | 1999
34
Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties
Berry, B.W. | 1993
34
Food Chemistry and Toxicoloy - Headspace Volatiles of Sockeye and Pink Salmon as Affected by Retort Process
Girard, B. / Durance, T. | 2000
34
Headspace Volatiles of Sockeye and Pink Salmon as Affected by Retort Process
Girard, B. / Durance, T. | 2000
35
Lactoperoxidase Effects on Rheological Properties of Yogurt
HIRANO, R. / HIRANO, M. / OOOKA, M. / DOSAKO, S. / NAKAJIMA, I. / IGOSHI, K. | 1998
36
Microencapsulation of squid oil with hydrophilic macro-molecules for oxidative and thermal stabilization
Lin, C.-C. / Lin, S.-Y. / Hwang, L.S. | 1995
36
Determination of S‐methyl‐L‐methionine (SMM) from Brassicaceae Family Vegetables and Characterization of the Intestinal Transport of SMM by Caco‐2 Cells
Song, Ji‐Hoon / Lee, Hae‐Rim / Shim, Soon‐Mi | 2017
36
Determination of S-methyl-L-methionine from Brassicaceae Family Vegetables and Characterization of the Intestinal Transport of SMM by Caco-2 Cells
Song, Ji-Hoon / Lee, Hae-Rim / Shim, Soon-Mi | 2017
36
Effects of different miracle fruit products on the sensory characteristics of different types of sour foods by descriptive analysis
Choi, Sung Eun / Garza, Jeff | 2020
37
Gelatin from cod skins as affected by chemical treatments
GUDMUNDSSON, MAGNÚS / HAFSTEINSSON, HANNES | 1997
37
CHEMISTRY-BIOCHEMISTRY - Black currant nectar: Effect of processing and storage on anthocyanin and ascorbic acid content
Iversen, C.K. | 1999
37
Antioxidant Activity of Phosvitin in Phosphatidylcholine Liposomes and Meat Model Systems
Lee, S.K. / Han, J.H. / Decker, E.A. | 2002
37
Black Currant Nectar: Effect of Processing and Storage on Anthocyanin and Ascorbic Acid Content
Iversen, C. K. | 1999
37
Food Chemistry and Toxicology - Antioxidant Activity of Phosvitin in Phosphatidylcholine Liposomes and Meat Model Systems
Lee, S.K. / Han, J.H. / Decker, E.A. | 2002
38
Diacetyl as a flavor component in full fat cottage cheese
Antinone, M.J. / Lawless, H.T. / Ledford, R.A. / Johnston, M. | 1994
38
Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet‐Aged Beef Longissimus Steaks
Mitacek, Rachel M. / Ke, Yiling / Prenni, Jessica E. / Jadeja, Ravirajsinh / VanOverbeke, Deborah L. / Mafi, Gretchen G. / Ramanathan, Ranjith | 2019
38
Conversion of metmyoglobin to bright red myoglobin derivatives by Chromobacterium violaceum, Kurthia sp., and Lactobacillus fermentum JCM1173
Arihara, K. / Kushida, H. / Kondo, Y. / Itoh, M. / Luchansky, J.B. / Cassens, R.G. | 1993
38
Effect of SDS on Casein Micelles: SDS‐Induced Milk Gel Formation
Lefebvre‐Cases, E. / La Fuente, B. Tarodo De / Cuq, J.L. | 2001
38
Effects of SDS on Casein Micelles: SDS-Induced Milk Gel Formation
Lefebvre-Cases, E. / De La Fuente, B. T. / Cuq, J. L. | 2001
38
Food Chemistry and Toxicology - Effect of SDS on Casein Micelles: SDS-Induced Milk Gel Formation
Lefebvre-Cases, E. / Tarodo De La Fuente, B. / Cuq, J.L. | 2001
39
Fishy Odor and TMA Content Levels in Duck Egg Yolks
Li, Xingzheng / Yuan, Gongjiao / Chen, Xia / Guo, Yuying / Yang, Ning / Pi, Jinsong / Zhang, Hao / Zheng, Jiangxia | 2018
39
Emulsion Stability as Affected by Competitive Adsorption Between an Oil‐Soluble Emulsifier and Milk Proteins at the Interface
CORNEC, MICHEL / WILDE, PETER J. / GUNNING, PAUL A. / MACKIE, ALAN R. / HUSBAND, FIONA A. / PARKER, MARY L. / CLARK, DAVID C. | 1998
39
Oxidative stability of anhydrous milkfat microencapsulated in whey proteins
Moreau, D.L. / Rosenberg, M. | 1996
40
Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus)
BANDARRA, N.M. / BATISTA, I. / NUNES, M.L. / EMPIS, J.M. / CHRISTIE, W.W. | 1997
40
Soybean protein dispersions at acid pH. Thermal and theological properties
Puppo, M. C. / A�on, M. C. | 1999
40
Particle size and mixing time effects on sensory and physical properties of low-fat, high-moisture pork frankfurters
Small, A.D. / Claus, J.R. / Wang, H. / Marriott, N.G. | 1995
40
Food Chemistry and Toxicoloy - Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stored at 0 (degree)C
Pacheco-Aguilar, R. / Lugo-Sánchez, M.E. / Robles-Burgueño, M.R. | 2000
40
Postmortem Biochemical and Functional Characteristic of Monterey Sardine Muscle Stored at 0 °C
Pacheco‐Aguilar, R. / Lugo‐Sánchez, M.E. / Robles‐Burgueño, M.R. | 2000
42
Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree
Palou, E. / López‐Malo, A. / Barbosa‐Cánovas, G. V. / Welti‐Chanes, J. / Swanson, B. G. | 1999
42
Physicochemical Properties of Acylated Casein Micelles in Milk
Vidal, V. / Marchesseau, S. / Cuq, J.L. | 2002
42
Effect of Malonaldehyde on the Gelation Properties of Myofibrillar Proteins of Sea Salmon
Tironi, V.A. / Tomás, M.C. / Antón, M.C. | 2003
42
Food Chemistry and Toxicology - Physicochemical Properties of Acylated Casein Micelles in Milk
Vidal, V. / Marchesseau, S. / Cuq, J.L. | 2002
42
Ohmic and Inductive Heating
SASTRY, SUDHIR K. / BARACH, JEFFREY T. | 2000
42
Sensory characteristics of frankfurters as affected by fat, salt, and pH
Matulis, R.J. / McKeith, F.K. / Sutherland, J.W. / Brewer, M.S. | 1995
42
CHEMISTRY-BIOCHEMISTRY - Polyphenoloxidase activity and color of blanched and high hydrostatic pressure-treated banana puree
Palou, E. / Lopez-Malo, A. / Barbosa-Canovas, G.V. / Welti-Chanes, J. / Swanson, B.G. | 1999
42
Food Chemistry and Toxicology - Effect of Malonaldehyde on the Gelation Properties of Myofibrillar Proteins of Sea Salmon
Tironi, V.A. / Tomás, M.C. / Añon, M.C. | 2003
42
Food Microbiology and Safety - Pediococcus pentosaceus L and S Utilization in Fermentation and Storage of Mackerel Sausage
Yin, L.-J. / Jiang, S.-T. | 2001
43
Respiration Rate of Sweet Cherries: ‘Burlat’, ‘Sunburst’ and ‘Sweetheart’ Cultivars
Jaime, P. / Salvador, M.L. / Oria, R. | 2001
43
Caking and stickiness of dairy-based food powders as related to glass transition
Chuy, L.E. / Labuza, T.P. | 1994
43
Food Chemistry and Toxicology - Respiration Rate of Sweet Cherries: 'Burlat', 'Sunburst' and 'Sweetheart' Cultivars
Jaime, P. / Salvador, M.L. / Oria, R. | 2001
43
Muscle High‐Energy Phosphates and Stress Affect K‐Values during Ice Storage of Atlantic Salmon (Salmo salar)
ERIKSON, U. / BEYER, A.R. / SIGHOLT, T. | 1997
43
Dietary antioxidants and storage affect chemical characteristics of omega-3 fatty acid enriched broiler chicken meats
Ajuyah, A. O. / Ahn, D. U. / Hardin, R. T. / Sim, J. S. | 1993
43
Dietary antioxidants and storage affect chemical characteristics of w-3 fatty acid enriched broiler chicken meats
Ajuyah, A.O. / Ahn, D.U. / Hardin, R.T. / Sim, J.S. | 1993
44
Tropomyosin, the Major Oyster Crassostrea gigas Allergen and its IgE‐binding Epitopes
ISHIKAWA, MASARU / ISHIDA, MASAMI / SHIMAKURA, KUNIYOSHI / NAGASHIMA, YUJI / SHIOMI, KAZUO | 1998
44
Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage
Dobson, Gary / McDougall, Gordon J. / Stewart, Derek / Cubero, Miguel Ángel / Karjalainen, Reijo O. | 2017
44
Mono- and diglycerides prepared by chemical glycerolysis from a butterfat fraction
Campbell-Timperman, K. / Choi, J.H. / Jimenez-Flores, R. | 1996
46
Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction
Zhu, Chao‐Zhi / Zhao, Jing‐Li / Tian, Wei / Liu, Yan‐Xia / Li, Miao‐Yun / Zhao, Gai‐Ming | 2018
46
Diffusion of Aqueous Sugar Solutions as Affected by Locust Bean Gum Studied by NMR
Martin, D. R. / Ablett, S. / Darke, A. / Sutton, R. L. / Sahagian, M. | 1999
46
CHEMISTRY-BIOCHEMISTRY - Diffusion of aqueous sugar solutions as affected by locust bean gum studied by NMR
Martin, D.R. / Ablett, S. / Darke, A. / Sutton, R.L. / Sahagian, M. | 1999
47
Monoacylglycerol production from butteroil by glycerolysis with a gel-entrapped microbial lipase in microaqueous media
Yang, B. / Parkin, K.L. | 1994
47
High Pressure Processing
FARKAS, DANIEL F. / HOOVER, DALLAS G. | 2000
47
N-Nitrosodibutylamine and other volatile nitrosamines in cured meat packaged in rubber nettings
Petersen, A. | 1993
48
Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic Compounds
Kroll, J. / Rawel, H.M. | 2001
48
Rigor Tension Development in Excised “Rested”, “Partially Exercised” and “Exhausted” Chinook Salmon White Muscle
JERRETT, A.R. / HOLLAND, A.J. | 1998
48
Improved Emulsifying and Foaming of Whey Proteins after Enzymic Fat Hydrolysis
BLECKER, C. / PAQUOT, M. / LAMBERTI, I. / SENSIDONI, A. / LOGNAY, G. / DEROANNE, C. | 1997
48
Food Chemistry and Toxicology - Gelation of Food Protein Induced by Recombinant Microbial Transglutaminase
Yokoyama, K. / Ohtsuka, T. / Kuraishi, C. / Ono, K. / Kita, Y. / Arakawa, T. / Ejima, D. | 2003
48
Gelation of Food Protein Induced by Recombinant Microbial Transglutaminase
Yokoyama, K. / Ohtsuka, T. / Kuraishi, C. / Ono, K. / Kita, Y. / Arakawa, T. / Ejima, D. | 2003
48
Food Chemistry and Toxicology - Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) Quality
Kethireddipalli, P. / Hung, Y.-C. / McWatters, K.H. / Phillips, R.D. | 2002
48
Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced‐Fat Meat Batters in a Model System
Lin, K.‐W. / Mei, M.‐Y. | 2000
48
Sensory characteristics of frankfurters as affected by salt, fat, soy protein, and carrageenan
Matulis, R.J. / McKeith, F.K. / Sutherland, J.W. / Brewer, M.S. | 1995
48
Food Chemistry and Toxicoloy - Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced-fat Meat Batters in a Model System
Lin, K.-W. / Mei, M.-Y. | 2000
48
Composition and microscopy of reformulated creams from reduced-cholesterol butteroil
Elling, J.L. / Duncan, S.E. / Keenan, T.W. / Eigel, W.N. / Boling, J. | 1996
48
Food Chemistry and Toxicology - Reactions of Plant Phenols with Myoglobin: Influence of Chemical Structure of the Phenolic Compounds
Kroll, J. / Rawel, H.M. | 2001
48
Effect of Milling Method (Wet and Dry) on the Functional Properties of Cowpea (Vigna unguiculata) Pastes and End Product (Akara) Quality
Kethireddipalli, P. / Hung, Y.‐C. / Mcwatters, K.H. / Phillips, R.D. | 2002
49
Nonane as a radiolytic product in irradiated bacon
Singh, H. / Guerrero, A. / Kremers, W. | 1993
50
Soybean Protein Dispersions at Acid pH. Thermal and Rheological Properties
Puppo, M. C. / Afñón, M. C. | 1999
50
The impact of ι‐ and κ‐carrageenan addition on freezing process and ice crystals structure of strawberry sorbet frozen by various methods
Kamińska‐Dwórznicka, Anna / Janczewska‐Dupczyk, Agnieszka / Kot, Anna / Łaba, Sylwia / Samborska, Katarzyna | 2020
50
CHEMISTRY-BIOCHEMISTRY - Soybean protein dispersions at acid pH Thermal and theological properties
Puppo, M.C. / Añon, M.C. | 1999
51
A Novel Method for Generation of a Fingerprint Using Electronic Nose on the Example of Rapeseed Spoilage
Rusinek, Robert / Gancarz, Marek / Krekora, Magdalena / Nawrocka, Agnieszka | 2019
51
Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82 oC
Ghorpade, V.M. / Cornforth, D.P. | 1993
51
Spectra of pigments responsible for pink color in pork roasts cooked to 65 or 82�C
Ghorpade, V. M. / Cornforth, D. P. | 1993
52
Food Chemistry and Toxicology - Antimutagenic Activity of Sakuranetin from Prunus Jamasakura
Miyazawa, M. / Kinoshita, H. / Okuno, Y. | 2003
52
Antimutagenic Activity of Sakuranetin from Prunus Jamasakura
Miyazawa, M. / Kinoshita, H. / Okuno, Y. | 2003
53
Food Chemistry and Toxicoloy - Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle
Gomez-Guillén, M.C. / Montero, P. / Hurtado, O. / Borderias, A.J. | 2000
53
Rigor Contractions in “Rested” and “Partially Exercised” Chinook Salmon White Muscle as Affected by Temperature
JERRETT, A.R / HOLLAND, A.J. / CLEAVER, S.E. | 1998
53
Moisture‐Absorption and Water Dynamics in the Powder of Egg Albumen Peptide, Met‐Pro‐Asp‐Ala‐His‐Leu
Yang, Shuailing / Liu, Xuye / Zhang, Mingdi / Lin, Songyi / Chen, Feng | 2017
53
Biological Characteristics Affect the Quality of Farmed Atlantic Salmon and Smoked Muscle
GÓMEZ‐GUILLÉN, M.C. / MONTERO, P. / HURTADO, O. / BORDERÍAS, A.J. | 2000
53
Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea (Vigna unguiculata) Pastes
Kethireddipalli, P. / Hung, Y.‐C. / Phillips, R.D. / Mcwatters, K.H. | 2002
53
Near‐Infrared Reflectance Spectroscopy for Rapid Analysis of Curds during Cheddar Cheese Making
LEE, S. J. / JEON, I. J. / HARBERS, L. H. | 1997
53
Physicochemical, Thermal, and Sensory Properties of Blue Corn (Zea Mays L.)
Mutlu, Ceren / Arslan‐Tontul, Sultan / Candal, Cihadiye / Kilic, Ozlem / Erbas, Mustafa | 2018
53
Utilization of surimi-like products from pork with sex-odor in restructured, precooked pork roast
Garcia Zepeda, C.M. / Kastner, C.L. / Kropf, D.H. / Hunt, M.C. / Kenney, P.B. / Schwenke, J.R. / Schleusener, D.S. | 1993
53
Butteroil emulsification with milk-derived membrane and protein fractions
Oehlmann, S.M. / Duncan, S.E. / Keenan, T.W. | 1994
53
Food Chemistry and Toxicology - Evaluating the Role of Cell Wall Material and Soluble Protein in the Functionality of Cowpea (Vigna unguiculata) Pastes
Kethireddipalli, P. / Hung, Y.-C. / Phillips, R.D. / McWatters, K.H. | 2002
54
Emulsifying properties of lipid-reduced, and calcium-reduced whey protein concentrates
Karleskind, D. / Laye, I. / Morr, C.V. / Schenz, T.W. | 1996
55
Formulation and chopping temperature effects on beef frankfurters
Hensley, J.L. / Hand, L.W. | 1995
57
CHEMISTRY-BIOCHEMISTRY - Physical and molecular properties of wheat gluten film cast from heated film-forming solutions
Roy, S. / Weller, C.L. / Gennadios, A. / Zeece, M.G. / Testin, R.F. | 1999
57
Interactive Effects of Factors Affecting Gelation of Whey Proteins
BOYE, J.I. / ALLI, I. / RAMASWAMY, H. / RAGHAVAN, V.G.S. | 1997
57
Limonoids and Flavonoids in Juices of Oroblanco and Melogold Grapefruit Hybrids
HSU, WAN‐JEAN / BERHOW, MARK / ROBERTSON, GEORGE H. / HASEGAWA, SHIN | 1998
57
Structure studies on the nitrosyl derivative of heme
Jankiewicz, L. / Kwasny, M. / Wasylik, K. / Graczyk, A. | 1994
57
Effects of Fermentation on Compositions, Color, and Functional Properties of Gelatinized Potato Flours
Gong, Shengxiang / Xie, Fan / Lan, Xiaohong / Zhang, Wei / Gu, Xinzhe / Wang, Zhengwu | 2020
57
Physical and Molecular Properties of Wheat Gluten Films Cast from Heated Film‐Forming Solutions
Roy, S. / Weller, C. L. / Gennadios, A. / Zeece, M. G. / Testin, R. F. | 1999
57
Physical and molecular properties of wheat gluten film cast from heated film-forming solutions
Roy, S. / Weller, C. L. / Gennadios, A. / Zeece, M. G. / Testin, R. F. | 1999
57
Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets
Jittinandana, S. / Kenney, P.B. / Slider, S.D. / Mazik, P. / Bebak‐Williams, J. / Hankins, J.A. | 2003
57
Food Chemistry and Toxicology - Effect of Fish Attributes and Handling Stress on Quality of Smoked Arctic Char Fillets
Jittinandana, S. / Kenney, P.B. / Slider, S.D. / Mazik, P. / Bebak-Williams, J. / Hankins, J.A. | 2003
58
Sodium lactate-sodium chloride effects on aerobic plate counts and color of aerobically packaged ground pork
Brewer, M.S. / Rostogi, B.K. / Argoudelis, L. / Sprouls, G.K. | 1995
59
Cure levels, processing methods and meat source effects on low-fat frankfurters
Martin, J.W. / Rogers, R.W. | 1993
59
Formation of Clusters in Whiskies During the Maturation Process
Morishima, Ken / Nakamura, Noriko / Matsui, Keisuke / Tanaka, Yoshikazu / Masunaga, Hiroyasu / Mori, Shoko / Iwashita, Takashi / li, Xiang / Shibayama, Mitsuhiro | 2019
59
A Spectrophotometric Study of Hydrogen Bonding in Methylcellulose‐based Edible Films Plasticized by Polyethylene Glycol
Turhan, K.N. / Sahbaz, F. / Güner, A. | 2001
59
Food Chemistry and Toxicology - A Spectrophotometric Study of Hydrogen Bonding in Methylcellulose-based Edible Films Plasticized by Polyethylene Glycol
Turhan, K.N. / Sahbaz, F. / Güner, A. | 2001
59
Micellar transition state in casein between pH 5.5 and 5.0
Gastaldi, E. / Lagaude, A. / Tarodo de la Fuente, B. | 1996
60
Chemical Constituents of Sweetpotato Genotypes in Relation to Textural Characteristics of Processed French Fries
Sato, Ai / Truong, Van‐Den / Johanningsmeier, Suzanne D. / Reynolds, Rong / Pecota, Kenneth V. / Yencho, G. Craig | 2018
60
Rancidity in selected sites of frozen catfish fillets
Freeman, D.W. / Hearnsberger, J.O. | 1994
60
Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee Beans
Schenker, S. / Heinemann, C. / Huber, M. / Pompizzi, R. / Perren, R. / Escher, R | 2002
60
Food Chemistry and Toxicology - Impact of Roasting Conditions on the Formation of Aroma Compounds in Coffee Beans
Schenker, S. / Heinemann, C. / Huber, M. / Pompizzi, R. / Perren, R. / Escher, F. | 2002
61
Waffle Production: Influence of Baking Plate Material on Sticking of Waffles
Huber, Regina / Kalss, Georg / Schoenlechner, Regine | 2017
61
High Oxygen and High Carbon Dioxide Modified Atmospheres for Shelf‐life Extension of Minimally Processed Carrots
Amanatidou, A. / Slump, R.A. / Gorris, L.G.M. / Smid, E. J. | 2000
61
Ionomeric Films of Alginic Acid
Pavlath, A. E. / Gossett, C. / Camirand, W. / Robertson, G. H. | 1999
61
CHEMISTRY-BIOCHEMISTRY - Ionomeric films of alginic acid
Pavlath, A.E. / Gossett, C. / Camirand, W. / Robertson, G.H. | 1999
61
Food Chemistry and Toxicoloy - High Oxygen and High Carbon Dioxide Modified Atmospheres for Shelf-life Extension of Minimally Processed Carrots
Amanatidou, A. / Slump, R.A. / Gorris, L.G.M. / Smid, E.J. | 2000
61
Naringinase Immobilization in Packaging Films for Reducing Naringin Concentration in Grapefruit Juice
SOARES, N.F.F. / HOTCHKISS, J.H. | 1998
62
Alaska pollock (Theragra chalcogramma) mince and surimi as partial meat substitutes in frankfurters: N-nitrosodimethylamine formation
Fiddler, W. / Pensabene, J.W. / Gates, R.A. / Hale, M. / Jahncke, M. / Babbitt, J.K. | 1993
63
Variation in radiation sensitivity of foodborne pathogens associated with the suspending meat
Thayer, D.W. / Boyd, G. / Fox Jr, J.B. / Lakritz, L. / Hampson, J.W. | 1995
63
Effects of Gamma Irradiation on the Texture of Minimally Processed Apple Slices
Gunes, G. / Hotchkiss, J.H. / Watkins, C.B. | 2001
63
Food Chemistry and Toxicology - Effects of Gamma Irradiation on the Texture of Minimally Processed Apple Slices
Gunes, G. / Hotchkiss, J.H. / Watkins, C.B. | 2001
64
Food Chemistry and Toxicology - Identification of Small Peptides Generated in Spanish Dry-cured Ham
Sentandreu, M.A. / Stoeva, S. / Aristoy, M.C. / Laib, K. / Voelter, W. / Toldrá, F. | 2003
64
Identification of Small Peptides Generated in Spanish Dry‐cured Ham
Sentandreu, M.A. / Stoeva, S. / Aristoy, M.C. / Laib, K. / Voelter, W. / Toldrá, E. | 2003
64
Sorption Isosteric Heat Determination by Thermal Analysis and Sorption Isotherms
Mulet, A. / García‐Reverter, J. / Sanjuán, R. / Bon, J. | 1999
64
Carcass characteristics of channel and hybrid catfish, and quality changes during refrigerated storage
Huang, Y.W. / Lovell, R.T. / Dunham, R.A. | 1994
64
ENGINEERING - Sorption isosteric heat determination by thermal analysis and sorption isotherms
Mulet, A. / Garcia-Reverter, J. / Sanjua'n, R. / Bon, J. | 1999
65
Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium‐hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior
Katyal, Mehak / Singh, Narpinder / Virdi, Amardeep Singh / Kaur, Amritpal / Ahlawat, Arvind Kumar / Singh, Anju Mahendru / Bajaj, Ritika | 2020
65
Viscoelasfic behavior of whey protein isolates at the sol-gel transition point
Labropoulos, A. E. / Hsu, S.-H. | 1996
65
Linear Viscoelastic Properties of Selected Polysaccharide Gums as Function of Concentration, pH, and Temperature
Fagioli, Laura / Pavoni, Lucia / Logrippo, Serena / Pelucchini, Caroline / Rampoldi, Luca / Cespi, Marco / Bonacucina, Giulia / Casettari, Luca | 2019
65
Pulsed Electric Fields
Barbosa‐Canovas, Gustavo V. / Pierson, Merle D. / Zhang, Q. Howard / Schaffner, Donald W. | 2000
65
Viscoelastic behavior of whey protein isolates at the sol-gel transition point
Labropoulos, A.E. / Hsu, S.-H. | 1996
66
Fluorometric peroxygenase assay for lipid hydroperoxides in meats and fish
Miyazawa, T. / Kashima, M. / Fujimoto, K. | 1993
66
Gibberellic Acid and CO2 Additive Effect in Retarding Postharvest Senescence of Parsley
LERS, AMNON / JIANG, WEIBO / LOMANIEC, ELLA / AHARONI, NEHEMIA | 1998
66
Gibberellic acid and CO2 additive effects in retarding postharvest senescence of parsley
Lers, A. / Jiang, W. / Lomaniec, E. / Aharoni, N. | 1998
66
Fat and Water Composition Affects Residual Catalatic Activity in Chicken Breast Heated to Specific End‐point Temperatures
LIU, F. / ANG, C.Y.W. / HUANG, Y‐W. / TOLEDO, R.T. | 1997
67
Food Chemistry and Toxicoloy - Lycopene Stability in Tomato Powders
Anguelova, T. / Warthesen, J. | 2000
67
Lycopene Stability in Tomato Powders
Anguelova, T. / Warthesen, J. | 2000
67
Aerobic counts, color and adenine nucleotide changes in CO2 packed refrigerated striped bass strips
Handumrongkul, C. / Silva, J.L. | 1994
67
Variation in Minnesota HRS Wheats: Bran Content
Peterson, D. / Fulcher, R. | 2002
67
Food Chemistry and Toxicology - Variation in Minnesota HRS Wheats: Bran Content
Peterson, D. / Fulcher, R. | 2002
68
Quality characteristics of restructured beef steaks manufactured by various techniques
Raharjo, S. / Dexter, D.R. / Worfel, R.C. / Sofos, J.N. / Solomon, M.B. / Shults, G.W. / Schmidt, G.R. | 1995
68
ATP Metabolites During Aging of Exudative and Nonexudative Pork Meats
Batlle, N. / Aristoy, M.‐C. / Toldrá, F. | 2001
68
Food Chemistry and Toxicology - ATP Metabolites During Aging of Exudative and Nonexudative Pork Meats
Battle, N. / Aristoy, M.-C. / Toldrá, F. | 2001
69
Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice
Yodkaew, Panupong / Chindapan, Nathamol / Devahastin, Sakamon | 2017
69
HPSEC with component analysis of citrus and apple pectins after hollow fiber ultrafiltration
Hoagland, P. D. / Konja, G. / Clauss, E. / Fishman, M. L. | 1997
69
Repeated Regeneration of Degraded Red Beet Juice Pigments in the Presence of Antioxidants
HAN, DAESEOK / KIM, SEOK JOONG / KIM, SANG HEE / KIM, DONG MAN | 1998
69
Relation of �-lactoglobulin-sodium polypectate aggregation to bulk macromolecular concentration
Ndi, E. E. / Swanson, B. G. / Dunker, A. K. / Luedecke, L. O. | 1996
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