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Results: 1-25/380
Authors:
TORNADIJO ME
FRESNO JM
SARMIENTO RM
CARBALLO J
Citation: Me. Tornadijo et al., COMPARISON OF THE CLASSICAL METHODS AND THE API ATB 32C SYSTEM IN THEIDENTIFICATION OF YEASTS ISOLATED FROM GOAT CHEESE, Food research international, 30(9), 1997, pp. 653-658
Authors:
CAI TD
CHANG KC
SHIH MC
HON HJ
JI M
Citation: Td. Cai et al., COMPARISON OF BENCH AND PRODUCTION SCALE METHODS FOR MAKING SOYMILK AND TOFU FROM 13 SOYBEAN VARIETIES, Food research international, 30(9), 1997, pp. 659-668
Authors:
SHI JX
LEMAGUER M
WANG SL
LIPTAY A
Citation: Jx. Shi et al., APPLICATION OF OSMOTIC TREATMENT IN TOMATO PROCESSING - EFFECT OF SKIN TREATMENTS ON MASS-TRANSFER IN OSMOTIC DEHYDRATION OF TOMATOES, Food research international, 30(9), 1997, pp. 669-674
Authors:
KAMALY KM
Citation: Km. Kamaly, BIFIDOBACTERIA FERMENTATION OF SOYBEAN MILK, Food research international, 30(9), 1997, pp. 675-682
Authors:
LUPANO CE
Citation: Ce. Lupano, DSC STUDY OF HONEY GRANULATION STORED AT VARIOUS TEMPERATURES, Food research international, 30(9), 1997, pp. 683-688
Authors:
CORREDIG M
DALGLEISH DG
Citation: M. Corredig et Dg. Dalgleish, STUDIES ON THE SUSCEPTIBILITY OF MEMBRANE-DERIVED PROTEINS TO PROTEOLYSIS AS RELATED TO CHANGES IN THEIR EMULSIFYING PROPERTIES, Food research international, 30(9), 1997, pp. 689-697
Authors:
GILMUNOZ R
GOMEZPLAZA E
MARTINEZ A
LOPEZROCA JM
Citation: R. Gilmunoz et al., EVOLUTION OF THE CIELAB AND OTHER SPECTROPHOTOMETRIC PARAMETERS DURING WINE FERMENTATION - INFLUENCE OF SOME PRE AND POSTFERMENTATIVE FACTORS, Food research international, 30(9), 1997, pp. 699-705
Authors:
COIFFARD CA
COIFFARD LJ
DEROECKHOLTZHAUER YM
Citation: Ca. Coiffard et al., INFLUENCE OF PH ON THERMODEGRADATION OF THAUMATIN IN AQUEOUS-SOLUTION, Food research international, 30(9), 1997, pp. 707-710
Authors:
DROSINOS EH
NYCHAS GJE
Citation: Eh. Drosinos et Gje. Nychas, PRODUCTION OF ACETATE AND LACTATE IN RELATION TO GLUCOSE CONTENT DURING MODIFIED ATMOSPHERE STORAGE OF GILT-HEAD SEABREAM (SPARUS-AURATA) AT 0+ -1-DEGREES-C/, Food research international, 30(9), 1997, pp. 711-717
Authors:
EICHLER S
RAMON O
LADYZHINSKI I
COHEN Y
MIZRAHI S
Citation: S. Eichler et al., COLLAPSE PROCESSES IN SHRINKAGE OF HYDROPHILIC GELS DURING DEHYDRATION, Food research international, 30(9), 1997, pp. 719-726
Authors:
LIENDO R
PADILLA FC
QUINTANA A
Citation: R. Liendo et al., CHARACTERIZATION OF COCOA BUTTER EXTRACTED FROM CRIOLLO CULTIVARS OF THEOBROMA-CACAO L, Food research international, 30(9), 1997, pp. 727-731
Authors:
MONGKOLWAI T
ASSAVANIG A
AMNAJSONGSIRI C
FLEGEL TW
BHUMIRATANA A
Citation: T. Mongkolwai et al., TECHNOLOGY-TRANSFER FOR SMALL AND MEDIUM SOY-SAUCE FERMENTATION FACTORIES IN THAILAND - A CONSORTIUM APPROACH, Food research international, 30(8), 1997, pp. 555-563
Authors:
SWATLAND HJ
Citation: Hj. Swatland, INTERNAL FRESNEL REFLECTANCE FROM MEAT MICROSTRUCTURE IN RELATION TO PORK PALENESS AND PH, Food research international, 30(8), 1997, pp. 565-570
Authors:
XU L
DIOSADY LL
Citation: L. Xu et Ll. Diosady, RAPID METHOD FOR TOTAL PHENOLIC-ACID DETERMINATION IN RAPESEED CANOLAMEALS/, Food research international, 30(8), 1997, pp. 571-574
Authors:
SUKNARK K
PHILLIPS RD
CHINNAN MS
Citation: K. Suknark et al., PHYSICAL-PROPERTIES OF DIRECTLY EXPANDED EXTRUDATES FORMULATED FROM PARTIALLY DEFATTED PEANUT FLOUR AND DIFFERENT TYPES OF STARCH, Food research international, 30(8), 1997, pp. 575-583
Authors:
AOKI T
UENO R
Citation: T. Aoki et R. Ueno, INVOLVEMENT OF CATHEPSIN-B AND CATHEPSIN-L IN THE POSTMORTEM AUTOLYSIS OF MACKEREL MUSCLE, Food research international, 30(8), 1997, pp. 585-591
Authors:
ROSENFELD HJ
RISVIK E
SAMUELSEN RT
RODBOTTEN M
Citation: Hj. Rosenfeld et al., SENSORY PROFILING OF CARROTS FROM NORTHERN LATITUDES, Food research international, 30(8), 1997, pp. 593-601
Authors:
WANG S
SOSULSKI K
SOSULSKI F
INGLEDEW M
Citation: S. Wang et al., EFFECT OF SEQUENTIAL ABRASION ON STARCH COMPOSITION OF 5 CEREALS FOR ETHANOL FERMENTATION, Food research international, 30(8), 1997, pp. 603-609
Authors:
ROSENFELD HJ
BAARDSETH P
SKREDE G
Citation: Hj. Rosenfeld et al., EVALUATION OF CARROT VARIETIES FOR PRODUCTION OF DEEP FRIED CARROT CHIPS - IV - THE INFLUENCE OF GROWING ENVIRONMENT ON CARROT RAW-MATERIAL, Food research international, 30(8), 1997, pp. 611-618
Authors:
TOOROP RM
MURCH SJ
BALL RO
Citation: Rm. Toorop et al., DEVELOPMENT OF A RAPID AND ACCURATE METHOD FOR SEPARATION AND QUANTIFICATION OF MYOFIBRILLAR PROTEINS IN MEAT, Food research international, 30(8), 1997, pp. 619-627
Authors:
TOOROP RM
MURCH SJ
BALL RO
Citation: Rm. Toorop et al., METHODOLOGY AND DEVELOPMENT OF PREDICTION EQUATIONS FOR THE DETERMINATION OF PORK SUBSTITUTION IN VEAL, Food research international, 30(8), 1997, pp. 629-636
Authors:
DONNER H
GAO L
MAZZA G
Citation: H. Donner et al., SEPARATION AND CHARACTERIZATION OF SIMPLE AND MALONYLATED ANTHOCYANINS IN RED ONIONS, ALLIUM-CEPA L, Food research international, 30(8), 1997, pp. 637-643
Authors:
BERRY BW
Citation: Bw. Berry, COLOR OF COOKED BEEF PATTIES AS INFLUENCED BY FORMULATION AND FINAL INTERNAL TEMPERATURE, Food research international, 30(7), 1997, pp. 473-478
Authors:
SIMEONIDOU S
GOVARIS A
VARELTZIS K
Citation: S. Simeonidou et al., QUALITY ASSESSMENT OF 7 MEDITERRANEAN FISH SPECIES DURING STORAGE ON ICE, Food research international, 30(7), 1997, pp. 479-484
Authors:
RAHMAN MS
PERERA CO
THEBAUD C
Citation: Ms. Rahman et al., DESORPTION ISOTHERM AND HEAT-PUMP DRYING KINETICS OF PEAS, Food research international, 30(7), 1997, pp. 485-491