Food Engineering and Physical Properties - Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness (English)
- New search for: Antonova, I.
- New search for: Antonova, I.
- New search for: Mallikarjunan, P.
- New search for: Duncan, S.E.
In:
Journal of food science
;
68
, 4
; 1308-1315
;
2003
-
ISSN:
- Article (Journal) / Print
-
Title:Food Engineering and Physical Properties - Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness
-
Contributors:
-
Published in:Journal of food science ; 68, 4 ; 1308-1315
-
Publisher:
- New search for: Blackwell
-
Place of publication:Malden, Mass.
-
Publication date:2003
-
ISSN:
-
ZDBID:
-
Type of media:Article (Journal)
-
Type of material:Print
-
Language:English
- New search for: 58.34 / 58.34
- Further information on Basic classification
- New search for: 770/5800
-
Keywords:
-
Classification:
-
Source:
Table of contents – Volume 68, Issue 4
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1136
-
Concise Reviews in Food Science - Caliciviruses: A Major Cause of Foodborne IllnessGerba, C.P. et al. | 2003
- 1136
-
Caliciviruses: A Major Cause of Foodborne IllnessGerba, C.P. / Kayed, D. et al. | 2003
- 1144
-
Food Chemistry and Toxicology - Biomass Nutrient Profiles of Three Microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrisis galbanaTokusoglu, Ö et al. | 2003
- 1144
-
Biomass Nutrient Profiles of Three Microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrisis galbanaTokuşoglu, Ö. / üUnal, M.K. et al. | 2003
- 1149
-
Vascular Infusion as a Means to Improve the Antioxidant–Prooxidant Balance of BeefKatsanidis, E. / Meyer, D. C. / Addis, P. B. / Yancey, E. J. / Dikeman, M. E. / Tsiamyrtzis, P. / Pullen, M. et al. | 2003
- 1149
-
Food Chemistry and Toxicology - Vascular Infusion as a Means to Improve the Antioxidant-Prooxidant Balance of BeefKatsanidis, E. et al. | 2003
- 1155
-
Food Chemistry and Toxicology - Influence of Salmon Provenance and Smoking Process on Muscle Functional CharacteristicsMontero, P. et al. | 2003
- 1155
-
Influence of Salmon Provenance and Smoking Process on Muscle Functional CharacteristicsMONTERO, P. / GÓMEZ‐GUILLÉN, M.C. / BORDERIAS, A.J. et al. | 2003
- 1161
-
Food Chemistry and Toxicology - Development of Intrinsic Fluorescent Multispectral Imagery Specific for Fat, Connective Tissue, and Myofibers in MeatSkjervold, P.O. et al. | 2003
- 1161
-
Development of Intrinsic Fluorescent Multispectral Imagery Specific for Fat, Connective Tissue, and Myofibers in MeatSkjervold, P. O. / Taylor, R. G. / Wold, J. P. / Berge, P. / Abouelkaram, S. / Culioli, J. / Dufour, É. et al. | 2003
- 1169
-
Floc Formation and Changes in Serum Soluble Cloud Components of Fresh Valencia Orange JuiceAckerley, J. / Wicker, L. et al. | 2003
- 1169
-
Food Chemistry and Toxicology - Floc Formation and Changes in Serum Soluble Cloud Components of Fresh Valencia Orange JuiceAckerley, J. et al. | 2003
- 1175
-
Singlet Oxygen Oxidation for 2‐Pentylfuran and 2‐Pentenyfuran Formation in Soybean OilMin, D. B. / Callison, A. L. / Lee, H. O. et al. | 2003
- 1175
-
Food Chemistry and Toxicology - Singlet Oxygen Oxidation for 2-Pentylfuran and 2-Pentenyfuran Formation in Soybean OilMin, D.B. et al. | 2003
- 1179
-
Food Chemistry and Toxicology - Effect of Thermal Processing and Carbon Dioxide-assisted High-pressure Processing on Pectinmethylesterase and Chemical Changes in Orange JuiceBoff, J.M. et al. | 2003
- 1179
-
Effect of Thermal Processing and Carbon Dioxide‐assisted High‐pressure Processing on Pectinmethylesterase and Chemical Changes in Orange JuiceBoff, J. M. / Truong, T. T. / Min, D. B. / Shellhammer, T.H. et al. | 2003
- 1185
-
Food Chemistry and Toxicology - Yield and Textural Properties of Tofu as Affected by the Changes of Phytate Content During Soybean StorageHou, H.J. et al. | 2003
- 1185
-
Yield and Textural Properties of Tofu as Affected by the Changes of Phytate Content During Soybean StorageHou, H. J. / Chang, K. C. et al. | 2003
- 1192
-
Food Chemistry and Toxicology - Effect of Hydrostatic Pressure on Molecular Conformation of Tilapia (Orechromis niloticus) MyosinKo, W.C. et al. | 2003
- 1192
-
Effect of Hydrostatic Pressure on Molecular Conformation of Tilapia (Orechromis niloticus) MyosinKo, W.C. / Jao, C.L. / Hsu, K.C. et al. | 2003
- 1196
-
Food Chemistry and Toxicology - Functional Properties of Protein Fractions Isolated from Porcine BloodRamos-Clamont, G. et al. | 2003
- 1196
-
Functional Properties of Protein Fractions Isolated from Porcine BloodRamos‐Clamont, G. / Fernández‐Michel, S. / Carrillo‐Vargas, L. / Martinez‐Calderón, E. / Vázquez‐Moreno, L. et al. | 2003
- 1201
-
Food Chemistry and Toxicology - Effects of Pulsed Electric Fields and Thermal Processing on the Stability of Bovine Immunoglobulin G (IgG) in Enriched SoymilkLi, S.-Q. et al. | 2003
- 1201
-
Effects of Pulsed Electric Fields and Thermal Processing on the Stability of Bovine Immunoglobulin G (IgG) in Enriched SoymilkLi, S‐Q. / Zhang, Q.H. / Lee, Y‐Z. / Pham, T‐V. et al. | 2003
- 1208
-
Cryoprotection Affects Physiochemical Attributes of Rainbow Trout FilletsJittinandana, S. / Kenney, P.B. / Slider, S.D. et al. | 2003
- 1208
-
Food Chemistry and Toxicology - Cryoprotection Affects Physiochemical Attributes of Rainbow Trout FilletsJittinandana, S. et al. | 2003
- 1215
-
Aroma‐active Components of Liquid Cheddar WheyKaragül‐Yüceer, Y. / Drake, M.A. / Cadwallader, K.R. et al. | 2003
- 1215
-
Food Chemistry and Toxicology - Aroma-active Components of Liquid Cheddar WheyKaragül-Yüceer, Y. et al. | 2003
- 1220
-
Food Chemistry and Toxicology - Textural Properties of Pork Frankfurters Containing Thermally- Enzymatically Modified Soy ProteinsFeng, J. et al. | 2003
- 1220
-
Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy ProteinsFeng, J. / Xiong, Y.L. / Mikel, W.B. et al. | 2003
- 1225
-
Aflatoxin Removal from Pistachio Nuts by Natural NatroliteFooladi, M.H. / Farahnaky, A. et al. | 2003
- 1225
-
Food Chemistry and Toxicology - Aflatoxin Removal from Pistachio Nuts by Natural NatroliteFooladi, M.H. et al. | 2003
- 1229
-
Food Chemistry and Toxicology - Treatment of Grapefruit Juice for Bitterness Removal by Amberlite IR 120 and Amberlite IR 1400 and Alginate Entrapped Naringinase EnzymeMishra, P. et al. | 2003
- 1229
-
Treatment of Grapefruit Juice for Bitterness Removal by Amberlite IR 120 and Amberlite IR 400 and Alginate Entrapped Naringinase EnzymeMishra, P. / Kar, R. et al. | 2003
- 1234
-
Flavor Release from Cyclodextrin Complexes: Comparison of Alpha, Beta, and Gamma TypesReineccius, T.A. / Reineccius, G.A. / Peppard, T.L. et al. | 2003
- 1234
-
Food Chemistry and Toxicology - Flavor Release from Cyclodextrin Complexes: Comparison of Alpha, Beta, and Gamma TypesReineccius, T.A. et al. | 2003
- 1240
-
Food Chemistry and Toxicology - Fatty Acid Composition and Oxidative Stability of Cold-pressed Edible Seed OilsParker, T.D. et al. | 2003
- 1240
-
Fatty Acid Composition and Oxidative Stability of Cold‐pressed Edible Seed OilsParker, T.D. / Adams, D.A. / Zhou, K. / Harris, M. / Yu, L. et al. | 2003
- 1244
-
Low‐Temperature Blanching of Sweetpotatoes to Improve Firmness Retention: Effect on Compositional and Textural PropertiesJr. Walter, W.M. / Truong, V‐D. / Simunovic, N. / McFeeters, R.F. et al. | 2003
- 1244
-
Food Chemistry and Toxicology - Low-Temperature Blanching of Sweetpotatoes to Improve Firmness Retention: Effect on Compositional and Textural PropertiesWalter Jr, W.M. et al. | 2003
- 1248
-
Lipid Oxidation and Carotenoids Content in Frying Oil and Fried Dough Containing Carrot PowderLee, J. / Kim, M. / Park, K. / Choe, E. et al. | 2003
- 1248
-
Food Chemistry and Toxicology - Lipid Oxidation and Carotenoids Content in Frying Oil and Fried Dough Containing Carrot PowderLee, J. et al. | 2003
- 1254
-
Food Chemistry and Toxicology - Functional and Bioactive Properties of Quinoa Seed Protein HydrolysatesAluko, R.E. et al. | 2003
- 1254
-
Functional and Bioactive Properties of Quinoa Seed Protein HydrolysatesAluko, R.E. / Monu, E. et al. | 2003
- 1259
-
Food Chemistry and Toxicology - Off-odor Study with g-Irradiated Orange Juice Using Sensory and Volatile Compound AnalysesYoo, S.R. et al. | 2003
- 1259
-
Off‐odor Study with γ‐Irradiated Orange Juice Using Sensory and Volatile Compound AnalysesYoo, S.R. / Min, S. / Prakash, A. / Min, D.B. et al. | 2003
- 1265
-
Commercial‐Scale Pulsed Electric Field Processing of Orange JuiceMin, S. / Jin, Z.T. / Min, S.K. / Yeom, H. / Zhang, Q.H. et al. | 2003
- 1265
-
Food Chemistry and Toxicology - Commercial-Scale Pulsed Electric Field Processing of Orange JuiceMin, S. et al. | 2003
- 1272
-
Improvement of Oxidative and Emulsion Stability of Model Salad Dressing by Glucose Oxidase‐catalaseMin, S. / Mistry, B.S. / Lee, H.‐O. et al. | 2003
- 1272
-
Food Chemistry and Toxicology - Improvement of Oxidative and Emulsion Stability of Model Salad Dressing by Glucose Oxidase-catalaseMin, S. et al. | 2003
- 1276
-
Functions of Soy Phosphatidylcholine in Dough and Bread Supplemented with Soy ProteinUrade, R. / Okamoto, S. / Yagi, T. / Moriyama, T. / Ogawa, T. / Kito, M. et al. | 2003
- 1283
-
Measurement by ELISA of Active Lectin in Dietary Supplements Containing Kidney Bean ProteinBoniglia, C. / Fedele, E. / Sanzini, E. et al. | 2003
- 1283
-
Food Chemistry and Toxicology - Measurement by ELISA of Active Lectin in Dietary Supplements Containing Kidney Bean ProteinBoniglia, C. et al. | 2003
- 1287
-
Food Chemistry and Toxicology - A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French FriesJung, M.Y. et al. | 2003
- 1287
-
A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French FriesJung, M.Y. / Choi, D.S. / Ju, J.W. et al. | 2003
- 1292
-
Shelf Life Prediction of Cereal‐based Dry Foods Packed in Moisture‐sensitive FilmsDel Nobile, M.A. / Buonocore, G.G. / Limbo, S. / Fava, P. et al. | 2003
- 1292
-
Food Engineering and Physical Properties - Shelf Life Prediction of Cereal-based Dry Foods Packed in Moisture-sensitive FilmsNobile, M.A.Del et al. | 2003
- 1301
-
Functionality of Palm Oil as a Stabilizer in Peanut ButterAryana, K.J / Resurreccion, A.V.A. / Chinnan, M.S. / Beuchat, L.R. et al. | 2003
- 1301
-
Food Engineering and Physical Properties - Functionality of Palm Oil as a Stabilizer in Peanut ButterAryana, K.J. et al. | 2003
- 1308
-
Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory CrispnessAntonova, I. / Mallikarjunan, P. / Duncan, S.E. et al. | 2003
- 1308
-
Food Engineering and Physical Properties - Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory CrispnessAntonova, I. et al. | 2003
- 1316
-
Food Engineering and Physical Properties - Modeling the Spaghetti Hydration Kinetics During Cooking and OvercookingNobile, M.A.Del et al. | 2003
- 1316
-
Modeling the Spaghetti Hydration Kinetics During Cooking and OvercookingDel Nobile, M.A. / Buonocore, G.G. / Panizza, A. / Gambacorta, G. et al. | 2003
- 1324
-
Bigelow's General Method Revisited: Development of a New Calculation TechniqueSimpson, R. / Almonacid, S. / Teixeira, A. et al. | 2003
- 1324
-
Food Engineering and Physical Properties - Bigelow's General Method Revisited: Development of a New Calculation TechniqueSimpson, R. et al. | 2003
- 1334
-
Modeling the Water Barrier Properties of Nylon Film Intended for Food Packaging ApplicationsDel Nobile, M.A. / Buonocore, G.G. / Altieri, C. / Battaglia, G. / Nicolais, L. et al. | 2003
- 1334
-
Food Engineering and Physical Properties - Modeling the Water Barrier Properties of Nylon Film Intended for Food Packaging ApplicationsNobile, M.A.Del et al. | 2003
- 1341
-
Food Engineering and Physical Properties - MRI Temperature Mapping and Determination of Liquid-particulate Heat Transfer Coefficient in an Ohmically heated Food SystemYe, X. et al. | 2003
- 1341
-
MRI Temperature Mapping and Determination of Liquid‐particulate Heat Transfer Coefficient in an Ohmically Heated Food SystemYe, X. / Ruan, R. / Chen, P. / Doona, C. / Taub, I.A. et al. | 2003
- 1347
-
Food Engineering and Physical Properties - Mass Transfer in Strawberry Tissue During Osmotic Treatment I: Microstructural ChangesFerrando, M. et al. | 2003
- 1347
-
Mass Transfer in Strawberry Tissue During Osmotic Treatment I: Microstructural ChangesFerrando, M. / Spiess, W.E.L. et al. | 2003
- 1356
-
Food Engineering and Physical Properties - Mass Transfer in Strawberry Tissue During Osmotic Treatment II: Structure-function RelationshipsFerrando, M. et al. | 2003
- 1356
-
Mass Transfer in Strawberry Tissue During Osmotic Treatment II: Structure‐function RelationshipsFerrando, M. / Spiess, W.E.L. et al. | 2003
- 1365
-
Food Engineering and Physical Properties - Modeling the Lysozyme Release Kinetics from Antimicrobial Films Intended for Food Packaging ApplicationsBuonocore, G.G. et al. | 2003
- 1365
-
Modeling the Lysozyme Release Kinetics from Antimicrobial Films Intended for Food Packaging ApplicationsBuonocore, G.G. / Del Nobile, M.A. / Panizza, A. / Bove, S. / Battaglia, G. / Nicolais, L. et al. | 2003
- 1371
-
Large Deformation Properties of Gels and Model Comminuted Meat Products Containing Lupin ProteinMavrakis, C. / Doxastakis, G. / Kiosseoglou, V. et al. | 2003
- 1371
-
Food Engineering and Physical Properties - Large Deformation Properties of Gels and Model Comminuted Meat Products Containing Lupin ProteinMavrakis, C. et al. | 2003
- 1377
-
Food Engineering and Physical Properties - Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic StudyLy-Nguyen, B. et al. | 2003
- 1377
-
Mild‐Heat and High‐Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic StudyLy‐Nguyen, B. / Van Loey, A.M. / Smout, C. / ErenÖzcan, S. / Fachin, D. / Verlent, I. / Truong, S. Vu / Duvetter, T. / Hendrickx, M.E. et al. | 2003
- 1384
-
Modeling Selected Properties of Extruded Waxy Maize Cross‐Linked Starches with Neural NetworksGanjyal, G.M. / Hanna, M.A. / Jones, D.D. et al. | 2003
- 1384
-
Food Engineering and Physical Properties - Modeling Selected Properties of Extruded Waxy Maize Cross-Linked Starches with Neural NetworksGanjyal, G.M. et al. | 2003
- 1389
-
Whey Protein Isolate and Glyco‐macropeptide Recovery from Whey Using Ion Exchange ChromatographyDoultani, S. / Turhan, K.N. / Etzel, M.R. et al. | 2003
- 1389
-
Food Engineering and Physical Properties - Whey Protein Isolate and Glyco-macropeptide Recovery from Whey Using Ion Exchange ChromatographyDoultani, S. et al. | 2003
- 1396
-
Microwave Dielectric Properties of Solid and Liquid Foods Investigated by Time‐domain ReflectometryMiura, N. / Yagihara, S. / Mashimo, S. et al. | 2003
- 1396
-
Food Engineering and Physical Properties - Microwave Dielectric Properties of Solid and Liquid Foods Investigated by Time-domain ReflectometryMiura, N. et al. | 2003
- 1404
-
Effects of Starter Culture and Coagulating Enzymes on Viscoelastic Behavior and Melt of Mozzarella CheeseDave, R.I. / Sharma, P. / Muthukumarappan, K. et al. | 2003
- 1404
-
Food Engineering and Physical Properties - Effects of Starter Culture and Coagulating Enzymes on Viscoelastic Behavior and Melt of Mozzarella CheeseDave, R.I. et al. | 2003
- 1411
-
Food Engineering and Physical Properties - Surface Characterization of Caramel at the Micrometer ScaleMorton, D.N. et al. | 2003
- 1411
-
Surface Characterization of Caramel at the Micrometer ScaleMorton, D.N. / Roberts, C.J. / Hey, M.J. / Mitchell, J.R. / Hipkiss, J. / Vercauteren, J. et al. | 2003
- 1416
-
Effect of Cold Storage on the Stability of Chub and Horse Mackerel MyoglobinsChen, H.‐H. et al. | 2003
- 1416
-
Food Engineering and Physical Properties - Effect of Cold Storage on the Stability of Chub and Horse Mackerel MyoglobinsChen, H.-H. et al. | 2003
- 1422
-
Reduction of Escherichia Coli O157:H7 and Lactobacillus Plantarum Numbers on Fresh Beef by Polylactic Acid and Vacuum PackagingLim, K. / Mustapha, A. et al. | 2003
- 1422
-
Food Microbiology and Safety - Reduction of Escherichia Coli O157:H7 and Lactobacillus Plantarum Numbers on Fresh Beef by Polylactic Acid and Vacuum PackagingLim, K. et al. | 2003
- 1428
-
Microbiological Validation of Microwave‐Circulated Water Combination Heating Technology by Inoculated Pack StudiesGuan, D. / Gray, P. / Kang, D.‐H. / Tang, J. / Shafer, B. / Ito, K. / Younce, F. / Yang, T.C.S. et al. | 2003
- 1428
-
Food Microbiology and Safety - Microbiological Validation of Microwave-Circulated Water Combination Heating Technology by Inoculated Pack StudiesGuan, D. et al. | 2003
- 1433
-
Inhibition of Streptococcus mutans Growth by Hen Egg‐derived Fatty AcidsBrady, D. / Lowe, N. / Gaines, S. / Fenelon, L. / Mc Partlin, J. / O'Farrelly, C. et al. | 2003
- 1433
-
Food Microbiology and Safety - Inhibition of Streptococcus mutans Growth by Hen Egg-derived Fatty AcidsBrady, D. et al. | 2003
- 1438
-
Food Microbiology and Safety - Critical Factors Affecting the Destruction of Escherichia coli O157:H7 in Apple Cider Treated with Fumaric Acid and Sodium BenzoateChikthimmah, N. et al. | 2003
- 1438
-
Critical Factors Affecting the Destruction of Escherichia coli O157:H7 in Apple Cider Treated with Fumaric Acid and Sodium BenzoateChikthimmah, N. / Laborde, L.F. / Beelman, R.B. et al. | 2003
- 1443
-
D and z Values of Salmonella, Listeria innocua, and Listeria monocytogenes in Fully Cooked Poultry ProductsMurphy, R.Y. / Duncan, L.K. / Beard, B.L. / Driscoll, K.H. et al. | 2003
- 1443
-
Food Microbiology and Safety - D and z Values of Salmonella, Listeria innocua, and Listeria monocytogenes in Fully Cooked Poultry ProductsMurphy, R.Y. et al. | 2003
- 1448
-
Inactivation of Escherichia coli O157:H7 on Inoculated Alfalfa Seeds with Pulsed Ultraviolet Light and Response Surface ModelingSharma, R.R. / Demirci, A. et al. | 2003
- 1448
-
Food Microbiology and Safety - Inactivation of Escherichia coli O157:H7 on Inoculated Alfalfa Seeds with Pulsed Ultraviolet Light and Response Surface ModelingSharma, R.R. et al. | 2003
- 1454
-
Food Microbiology and Safety - Optimization of Lactic Acid Production by Lactobacillus delbrueckii through Response Surface MethodologyTélez-Luis, S.J. et al. | 2003
- 1454
-
Optimization of Lactic Acid Production by Lactobacillus delbrueckii through Response Surface MethodologyTéllez‐Luis, S.J. / Moldes, A.B. / Alonso, J.L. / Vázquez, M. et al. | 2003
- 1459
-
Food Microbiology and Safety - A PCR Assay for Specific Detection of the Pandemic Vibrio parahaemolyticus O3:K6 Clone from ShellfishYeung, P.S.Marie et al. | 2003
- 1459
-
A PCR Assay for Specific Detection of the Pandemic Vibrio parahaemolyticus O3:K6 Clone from ShellfishMarie Yeung, P.S. / DePaola, A. / Kaysner, C.A. / Boor, K.J. et al. | 2003
- 1467
-
Effect of Modified Atmosphere Packaging and Superchilled Storage on the Microbial and Sensory Quality of Atlantic Salmon (Salmo salar) FilletsSivertsvik, M. / Rosnes, J.T. / Kleiberg, G.H. et al. | 2003
- 1467
-
Food Microbiology and Safety - Effect of Modified Atmosphere Packaging and Superchilled Storage on the Microbial and Sensory Quality of Atlantic Salmon (Salmo salar) FilletsSivertsvik, M. et al. | 2003
- 1473
-
Food Microbiology and Safety - Antioxidant and Antibacterial Activities of Punica granatum Peel ExtractsNegi, P.S. et al. | 2003
- 1473
-
Antioxidant and Antibacterial Activities of Punica granatum Peel ExtractsNegi, P.S. / Jayaprakasha, G.K. et al. | 2003
- 1478
-
Use of Ionizing Radiation to Improve Sensory and Microbial Quality of Fresh‐cut Green Onion LeavesFan, X. / Niemira, B.A. / Sokorai, K.J.B. et al. | 2003
- 1478
-
Food Microbiology and Safety - Use of Ionizing Radiation to Improve Sensory and Microbial Quality of Fresh-cut Green Onion LeavesFan, X. et al. | 2003
- 1484
-
Antimicrobial Properties of Raisins in Beef Jerky PreservationBower, C.K. / Schilke, K.F. / Daeschel, M.A. et al. | 2003
- 1484
-
Food Microbiology and Safety - Antimicrobial Properties of Raisins in Beef Jerky PreservationBower, C.K. et al. | 2003
- 1492
-
Sensory and Nutritive Qualities of Food - Relating Sensory and Instrumental Texture Analyses of Atlantic SalmonMørkøre, T. et al. | 2003
- 1492
-
Relating Sensory and Instrumental Texture Analyses of Atlantic SalmonMørkøre, T. / Einen, O. et al. | 2003
- 1498
-
Mixed Model Analysis of Sensory Characteristics of Irradiated Apple CiderWang, H. / Reitmeier, C.A. / Glatz, B.A. / Carriquiry, A.L. et al. | 2003
- 1498
-
Sensory and Nutritive Qualities of Food - Mixed Model Analysis of Sensory Characteristics of Irradiated Apple CiderWang, H. et al. | 2003
- 1504
-
Sensory and Nutritive Qualities of Food - 1-MCP Treatment Prolongs Postharvest Life of 'Santa Rosa' PlumsSalvador, A. et al. | 2003
- 1504
-
1‐MCP Treatment Prolongs Postharvest Life of 'Santa Rosa’PlumsSalvador, A. / Cuquerella, J. / Martínez‐Jávega, J.M. et al. | 2003
- 1511
-
Sensory and Nutritive Qualities of Food - Physical, Chemical, and Sensory Properties of Bologna Sausage Made with Ostrich MeatFernández-Lopez, J. et al. | 2003
- 1511
-
Physical, Chemical, and Sensory Properties of Bologna Sausage Made with Ostrich MeatFernández‐López, J. / Sayas‐Barberá, E. / Navarro, C. / Sendra, E. / Pérez‐Alvarez, J.A. et al. | 2003
- 1516
-
Sensory and Nutritive Qualities of Food - Removing Astringency by Carbon Dioxide and Nitrogen-Enriched Atmospheres in Persimmon Fruit cv. "Rojo brillante"Arnal, L. et al. | 2003
- 1516
-
Removing Astringency by Carbon Dioxide and Nitrogen‐Enriched Atmospheres in Persimmon Fruit cv. “Rojo brillante”Arnal, L. / Del Río, M.A. et al. | 2003
- 1519
-
Sensory and Nutritive Qualities of Food - The Importance of Taste and Other Product Factors to Consumer Interest in Nutraceutical Products: Civilian and Military ComparisonsCardello, A.V. et al. | 2003
- 1519
-
The Importance of Taste and Other Product Factors to Consumer Interest in Nutraceutical Products: Civilian and Military ComparisonsCardello, A.V. / Schutz, H.G. et al. | 2003
- 1525
-
Assessment of the Antioxidant Properties During Storage of a Dessert Made from Grape, Cherry, and BerriesGarcía‐Alonso, F.J. / Periago, M.J. / Vidal‐Guevara, M.L. / Cantos, E. / Ros, G. / Ferreres, R / Abellán, P. et al. | 2003
- 1525
-
Sensory and Nutritive Qualities of Food - Assessment of the Antioxidant Properties During Storage of a Dessert Made from Grape, Cherry, and BerriesGarcia-Alonso, F.J. et al. | 2003
- 1531
-
Sensory and Nutritive Qualities of Food - Effect of Fat Level and Partial Replacement of Pork Backfat with Olive Oil on the Lipid Oxidation and Volatile ompounds of Greek Dry Fermented SausagesMuguerza, E. et al. | 2003
- 1531
-
Effect of Fat Level and Partial Replacement of Pork Backfat with Olive Oil on the Lipid Oxidation and Volatile Compounds of Greek Dry Fermented SausagesMuguerza, E. / Ansorena, D. / Bloukas, J.G. / Astiasarán, I. et al. | 2003
- 1537
-
Texture and Flavor Characteristics of Beverages Containing Commercial Thickening Agents for Dysphagia DietsLotong, V. / Chun, S.S. / IV Chambers, E. / Garcia, J.M. et al. | 2003
- 1537
-
Sensory and Nutritive Qualities of Food - Texture and Flavor Characteristics of Beverages Containing Commercial Thickening Agents for Dysphagia DietsLotong, V. et al. | 2003
- 1542
-
Sensory and Nutritive Qualities of Food - Sensory Preference, Coating Evenness, Dustiness, and Transfer Efficiency of Electrostatically Coated Potato ChipsRatanatriwong, P. et al. | 2003
- 1542
-
Sensory Preference, Coating Evenness, Dustiness, and Transfer Efficiency of Electrostatically Coated Potato ChipsRatanatriwong, P. / Barringer, S.A. / Delwiche, J. et al. | 2003
- 1548
-
Sensory and Nutritive Qualities of Food - Rapid Colorimetric Method to Detect Indole in Shrimp with Gas Chromatography Mass Spectrometry ConfirmationSnellings, S.L. et al. | 2003
- 1548
-
Rapid Colorimetric Method to Detect Indole in Shrimp with Gas Chromatography Mass Spectrometry ConfirmationSnellings, S.L. / Takenaka, N.E. / Kim‐Hayes, Y. / Miller, D.W. et al. | 2003
-
JFS Masthead| 2003
-
Subject Index| 2003
-
Author Index| 2003
-
Page Charge Notice| 2003
-
Reader Survey| 2003
-
Industrial Application Briefs| 2003