AAAAAA
Results:
1-23
|
Results: 23
Authors:
Kenny, S
Grau, H
Arendt, EK
Citation: S. Kenny et al., Use of response surface methodology to investigate the effects of processing conditions on frozen dough quality and stability, EUR FOOD RE, 213(4-5), 2001, pp. 323-328
Authors:
Scannell, AGM
Hill, C
Ross, RP
Schwarz, G
Arendt, EK
Citation: Agm. Scannell et al., Effect of nitrite on a bacteriocinogenic Lactococcus lactis transconjugantin fermented sausage, EUR FOOD RE, 213(1), 2001, pp. 48-52
Authors:
Crowley, P
Grau, H
O'Connor, P
FitzGerald, RJ
Arendt, EK
Citation: P. Crowley et al., Effect of glutamine peptide on baking characteristics of bread using experimental design, EUR FOOD RE, 212(2), 2001, pp. 192-197
Authors:
Dineen, N
Kerry, JP
Buckley, DJ
Morrissey, PA
Arendt, EK
Lynch, PB
Citation: N. Dineen et al., Effect of dietary alpha-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products, INT J FOOD, 36(6), 2001, pp. 631-639
Authors:
Scannell, AGM
Schwarz, G
Hill, C
Ross, RP
Arendt, EK
Citation: Agm. Scannell et al., Pre-inoculation enrichment procedure enhances the performance of bacteriocinogenic Lactococcus lactis meat starter culture, INT J F MIC, 64(1-2), 2001, pp. 151-159
Authors:
Kenny, S
Wehrle, K
Auty, M
Arendt, EK
Citation: S. Kenny et al., Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough, CEREAL CHEM, 78(4), 2001, pp. 458-463
Authors:
O'Brien, CM
Grau, H
Neville, DP
Keogh, MK
Arendt, EK
Citation: Cm. O'Brien et al., Functionality of microencapsulated high-fat powders in wheat bread, EUR FOOD RE, 212(1), 2000, pp. 64-69
Authors:
Kenny, S
Wehrle, K
Stanton, C
Arendt, EK
Citation: S. Kenny et al., Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality, EUR FOOD RE, 210(6), 2000, pp. 391-396
Authors:
Scannell, AGM
Hill, C
Ross, RP
Marx, S
Hartmeier, W
Arendt, EK
Citation: Agm. Scannell et al., Continuous production of lacticin 3147 and nisin using cells immobilized in calcium alginate, J APPL MICR, 89(4), 2000, pp. 573-579
Authors:
Scannell, AGM
Ross, RP
Hill, C
Arendt, EK
Citation: Agm. Scannell et al., An effective lacticin biopreservative in fresh pork sausage, J FOOD PROT, 63(3), 2000, pp. 370-375
Authors:
Dineen, NM
Kerry, JP
Lynch, PB
Buckley, DJ
Morrissey, PA
Arendt, EK
Citation: Nm. Dineen et al., Reduced nitrite levels and dietary alpha-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams, MEAT SCI, 55(4), 2000, pp. 475-482
Authors:
Scannell, AGM
Hill, C
Ross, RP
Marx, S
Hartmeier, W
Arendt, EK
Citation: Agm. Scannell et al., Development of bioactive food packaging materials using immobilised bacteriocins Lacticin 3147 and Nisaplin (R), INT J F MIC, 60(2-3), 2000, pp. 241-249
Authors:
Morzel, M
Heapes, MM
Reville, WJ
Arendt, EK
Citation: M. Morzel et al., Textural and ultrastructural changes during processing and storage of lightly preserved salmon (Salmo salar) products, J SCI FOOD, 80(11), 2000, pp. 1691-1697
Authors:
Morzel, M
Verrez-Bagnis, V
Arendt, EK
Fleurence, J
Citation: M. Morzel et al., Use of two-dimensional electrophoresis to evaluate proteolysis in salmon (Salmo salar) muscle as affected by a lactic fermentation, J AGR FOOD, 48(2), 2000, pp. 239-244
Authors:
Crowley, P
Grau, H
Arendt, EK
Citation: P. Crowley et al., Influence of additives and mixing time on crumb grain characteristics of wheat bread, CEREAL CHEM, 77(3), 2000, pp. 370-375
Authors:
O'Brien, CM
Grau, H
Neville, DP
Keogh, MK
Reville, WJ
Arendt, EK
Citation: Cm. O'Brien et al., Effects of microencapsulated high-fat powders on the empirical and fundamental rheological properties of wheat flour doughs, CEREAL CHEM, 77(2), 2000, pp. 111-114
Authors:
Wehrle, K
Crowe, N
van Boeijen, I
Arendt, EK
Citation: K. Wehrle et al., Screening methods for the proteolytic breakdown of gluten by lactic acid bacteria and enzyme preparations, EUR FOOD RE, 209(6), 1999, pp. 428-433
Authors:
Wehrle, K
Gallagher, E
Neville, DP
Keogh, MK
Arendt, EK
Citation: K. Wehrle et al., Microencapsulated high-fat powders in biscuit production, Z LEBENSM U, 208(5-6), 1999, pp. 388-393
Authors:
Kenneally, PM
Fransen, NG
Grau, H
O'Neill, EE
Arendt, EK
Citation: Pm. Kenneally et al., Effects of environmental conditions on microbial proteolysis in a pork myofibril model system, J APPL MICR, 87(6), 1999, pp. 794-803
Authors:
Morzel, M
Sheehan, EM
Delahunty, CM
Arendt, EK
Citation: M. Morzel et al., Sensory evaluation of lightly preserved salmon using free-choice profiling, INT J FOOD, 34(2), 1999, pp. 115-123
Authors:
Leuschner, RGK
O'Callaghan, MJA
Arendt, EK
Citation: Rgk. Leuschner et al., Moisture distribution and microbial quality of part baked breads as related to storage and rebaking conditions, J FOOD SCI, 64(3), 1999, pp. 543-546
Authors:
Kenny, S
Wehrle, K
Dennehy, T
Arendt, EK
Citation: S. Kenny et al., Correlations between empirical and fundamental rheology measurements and baking performance of frozen bread dough, CEREAL CHEM, 76(3), 1999, pp. 421-425
Authors:
Grau, H
Wehrle, K
Arendt, EK
Citation: H. Grau et al., Evaluation of a two-step baking procedure for convenience sponge cakes, CEREAL CHEM, 76(2), 1999, pp. 303-307
Risultati:
1-23
|