Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Physical and sensory properties of model foods supplemented with cauliflower fiberFemenia, A (Institute of Food Research, Norwich, UK.) ; Lefebvre, A.C ; Thebaudin, J.Y ; Robertson, J.A ; Bourgeois, C.MJournal of food science, 1997-07, Vol.62 (4), p.635-639 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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2 |
Material Type: Artigo
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Texture of Cheddar cheese as influenced by fat reductionBryant, A. (Nabisco Co., East Hanover, NJ.) ; Ustunol, Z ; Steffe, JJournal of food science, 1995-11, Vol.60 (6), p.1216-1219 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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3 |
Material Type: Artigo
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Sensory property relationships to chemical data of Italian-type dry-cured hamCareri, M ; Mangia, A ; Barbieri, G ; Bolzoni, L ; Virgili, R ; Parolari, GJournal of food science, 1993-09, Vol.58 (5), p.968-972 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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4 |
Material Type: Artigo
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Sugar and fat effects on sensory properties of ice creamGuinard, J.X. (Pennsylvania State Univ., University Park, PA.) ; Zoumas-Morse, C ; Mori, L ; Uatoni, B ; Panyam, D ; Kilara, AJournal of food science, 1997-09, Vol.62 (5), p.1087-1094 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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5 |
Material Type: Artigo
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Sensory and texture quality of dry-cured ham as affected by endogenous cathepsin B activity and muscle compositionVirgili, R. (Stazione Sperimentale per l'Industria delle Conserve Alimentari, Parma, Italy.) ; Parolari, G ; Schivazappa, C ; Soresi Bordini, C ; Borri, MJournal of food science, 1995-11, Vol.60 (6), p.1183-1186 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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6 |
Material Type: Artigo
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Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupeO'Connor-Shaw, R.E. (IFIO, Brisbane, QLD, Australia) ; Roberts, R ; Ford, A.L ; Nottingham, S.MJournal of food science, 1994-11, Vol.59 (6), p.1202-1206 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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7 |
Material Type: Artigo
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High-pressure treatment of milk and effects on microbiological and sensory quality of Cheddar cheeseDrake, M.A. (Mississippi State University, Mississippi State, MS.) ; Harrison, S.L ; Asplund, M ; Barbosa-Canovas, G ; Swanson, B.GJournal of food science, 1997-07, Vol.62 (4), p.843-860 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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8 |
Material Type: Artigo
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Characteristics of low-fat ground beef containing texture-modifying ingredientsTroutt, E.S. (W.R. Grace and Co.-Conn., Duncan, SC) ; Hunt, M.C ; Johnson, D.E ; Claus, J.R ; Kastner, C.L ; Kropf, D.HJournal of food science, 1992-01, Vol.57 (1), p.19-24 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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9 |
Material Type: Artigo
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Production and food applications of the red pigments of Monascus ruberFabre, C.E ; Santerre, A.L ; Loret, M.O ; Baberian, R ; Pareilleux, A ; Goma, G ; Blanc, P.JJournal of food science, 1993-09, Vol.58 (5), p.1099-1102 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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10 |
Material Type: Artigo
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Predicting milk shelf-life based on artificial neural networks and headspace gas chromatographic dataVallejo-Cordoba, B. (Centro de Investigacion en Alimentacion y Desarrolo, Hermosillo, Sonora, Mexico.) ; Arteaga, G.E ; Nakai, SJournal of food science, 1995-09, Vol.60 (5), p.885-888 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |