Agriculture, Food Science and Technology.
概要
| 作品: | 664 作品在 0 項出版品 0 種語言 | |
|---|---|---|
書目資訊
Anticancer activity of peach and plum extracts against human breast cancer in vitro and in vivo.
by:
(書目-語言資料,印刷品)
Yogurt fortification with predigested/germinated whole soybean powder for enhanced therapeutic benefits.
by:
(書目-語言資料,印刷品)
Chemical composition and protein antigenicity -- Almond (Prunus dulcis) and macadamia nut (Macadamia integrifolia) seeds.
by:
(書目-語言資料,印刷品)
Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham.
by:
(書目-語言資料,印刷品)
Thermal processing of hermetically packaged low-acid foods using microwave-circulated water combination (MCWC) heating technology.
by:
(書目-語言資料,印刷品)
Characterization of heat transfer during cake baking in tunnel type multizone industrial ovens.
by:
(書目-語言資料,印刷品)
Analysis of temperature redistribution in model food during pulsed microwave heating.
by:
(書目-語言資料,印刷品)
Deep-fat frying of potato strips: Simulation of heat and mass transfer during frying and experimental measurements of frying and texture.
by:
(書目-語言資料,印刷品)
Mathematical models to predict the performance of insulating packages and their practical uses.
by:
(書目-語言資料,印刷品)
A combined convection cooking and Salmonella inactivation model for ground meat and poultry products.
by:
(書目-語言資料,印刷品)
Continuous flow processing of foods using cylindrical applicator microwave systems operating at 915 MHz.
by:
(書目-語言資料,印刷品)
Microwave assisted osmotic dehydration of apple cylinders under continuous medium flow conditions for improving moisture transfer rate and product quality.
by:
(書目-語言資料,印刷品)
Heat transfer studies on canned particulate viscous fluids during end-over-end rotation.
by:
(書目-語言資料,印刷品)
Development of radiofrequency power and non-thermal metabolic stress in disinfection and disinfestation of foods and agricultural products.
by:
(書目-語言資料,印刷品)
Potential of radio frequency heating of fresh fruits as an alternative quarantine method.
by:
(書目-語言資料,印刷品)
Determination of heat transfer coefficient and correlation of dimensionless number for freezing of foods.
by:
(書目-語言資料,印刷品)
Developing methods for design and analysis of continuous mixers through three-dimensional numerical simulation of flow and mixing.
by:
(書目-語言資料,印刷品)
Development of a material testing protocol for evaluation of radio frequency transponder effects on bloom time of beef loin muscle.
by:
(書目-語言資料,印刷品)
Physical properties of polysaccharides and their interactions with protein at multi-length scales.
by:
(書目-電子資源)
RFID animal identification in the U.S. beef industry: A study of actual costs incurred and price premiums recieved at the producer level.
by:
(書目-語言資料,印刷品)
Use of Fourier Transform Infrared Spectroscopy for the identification of bacteria of importance to the food industry.
by:
(書目-電子資源)
Modelling and experimental studies for quality changes in tortilla chips during baking.
by:
(書目-電子資源)
The effects of additives on dough rheological properties of pre-proofed frozen dough and baking quality of bread sticks.
by:
(書目-電子資源)
Predicting commercial-scale baking quality characteristics of wheat and flour using NIR.
by:
(書目-電子資源)
Textural and mass transfer characteristics of chicken nuggets during deep fat frying and oven baking.
by:
(書目-電子資源)
Microbial facilitated release of phenolics from heat-stabilized defatted rice bran and antioxidant activity of fermented supernatants.
by:
(書目-語言資料,印刷品)
Lactic acid fermentation and phytochemical synergies for food safety and human health applications.
by:
(書目-電子資源)
Food safety standards as corporate social responsibility: A case study of infant food companies.
by:
(書目-電子資源)
Use of non-thermal, atmospheric-pressure plasma for reduction of bacterial food pathogens.
by:
(書目-電子資源)
A study of potato (Solanum tuberosum L.) tuber element distribution and its implication for after-cooking darkening.
by:
(書目-電子資源)
Effects of barley cultivars, fractionation and cooking on its compositional, nutritional and textural properties.
by:
(書目-電子資源)
Characterization and pattern recognition of selected sensors for food safety applications.
by:
(書目-電子資源)
An analysis of the fatty acid composition of raw ruminant milks in the Province of Ontario.
by:
(書目-電子資源)
Phytochemical studies on guggul gum (Commiphora wightii), myrrh (Commiphora myrrha) and quinoa seeds (Chenopodium quinoa).
by:
(書目-語言資料,印刷品)
The effect of green tea extract on lipid oxidation of canola oil during deep-fat frying.
by:
(書目-語言資料,印刷品)
Antioxidant and arachidonic acid modulation properties of the exocarp skin of almond (Prunus amygdalus).
by:
(書目-語言資料,印刷品)
Nanoengineering of solid surfaces using an in-vitro synthesized biological polymer.
by:
(書目-語言資料,印刷品)
Cryogenic carbon dioxide cooling of shell eggs: A finite element analysis of heat and mass transfer.
by:
(書目-語言資料,印刷品)
Antimicrobial activity of chitosan impregnated into packaging films and chitosan in solution.
by:
(書目-語言資料,印刷品)
A fundamental approach using theories of elasticity to study texture-related mechanical properties of foods.
by:
(書目-語言資料,印刷品)
Heat transfer to a canned starch dispersion under agitation: Numerical simulation and experiment.
by:
(書目-語言資料,印刷品)
Kinetics of biopolymeric reactions and characterization of processed biopolymers: Starch and inulin.
by:
(書目-語言資料,印刷品)
Protein-starch interactions during wheat flour extrusion: Formation and effects on textural properties of extrudates.
by:
(書目-語言資料,印刷品)
The contribution of amylopectin and amylose to gel behavior of high-amylose maize starches.
by:
(書目-語言資料,印刷品)
Production of L(+)-lactic acid from glucose and starch by fermentations with immobilized cells of Rhizopus oryzae.
by:
(書目-語言資料,印刷品)
The effect of storage on consumer preference, sugar content, and starch content of spiced low-fat sweet potato flavored yogurt.
by:
(書目-語言資料,印刷品)
Measuring consumer knowledge and demand response to food-related biotechnology, recombinant bovine growth hormone (rbGH).
by:
(書目-語言資料,印刷品)
Consumer willingness-to-pay for flavor in beef steaks: An experimental economics approach.
by:
(書目-語言資料,印刷品)
The effect of yeast strains used for fermentation on the congener concentration in distilled fruit brandies.
by:
(書目-語言資料,印刷品)
Neural network-based crop growth model to predict processing tomato yield on a site-specific basis using remotely sensed data.
by:
(書目-語言資料,印刷品)
Quantitative detection of Escherichia coli O157:H7 in ground beef by the polymerase chain reaction incorporating immunomagnetic separation.
by:
(書目-語言資料,印刷品)
Fate of Escherichia coli O157:H7 and Listeria monocytogenes on fresh produce during sanitizer exposure.
by:
(書目-語言資料,印刷品)
Determination of dietary fiber, and total and indigestible starch and protein in a selected sample of dry bean (Phaseolus vulgaris L.) genotypes.
by:
(書目-語言資料,印刷品)
Cooking yields and quality characteristics of grilled chicken breast fillets as affected by marinades containing starches.
by:
(書目-語言資料,印刷品)
Effect of water and water migration on starch retrogradation and thermomechanical properties of bread during staling.
by:
(書目-語言資料,印刷品)
Internal marketing in the hospitality industry: Communication satisfaction and organizational commitment.
by:
(書目-語言資料,印刷品)
The effect of starch microstructure on glass transition, gelatinization, and the elevation of the gelatinization temperature by saccharides.
by:
(書目-語言資料,印刷品)
Effects of rbST treatment and dietary protein level prior to the finishing phase and cooking method on sensory and physical attributes of beef steaks.
by:
(書目-語言資料,印刷品)
Elucidation of the interaction between soy protein isolate and simulated beef flavour.
by:
(書目-語言資料,印刷品)
Characterization of selected microbial lipoxygenase extracts and immobilization and stabilization of an enzymatic preparation.
by:
(書目-語言資料,印刷品)
Effects of fat content, aging time, and additive application methods on the quality characteristics of irradiated ground beef.
by:
(書目-語言資料,印刷品)
Shelf life evaluation of ready-to-eat meat and poultry products based on Listeria monocytogenes growth.
by:
(書目-語言資料,印刷品)
Use of near-infrared spectroscopy for qualitative and quantitative analyses of grains and cereal products.
by:
(書目-語言資料,印刷品)
Processing and storage effects on black raspberry polyphenolics and antioxidant capacity.
by:
(書目-語言資料,印刷品)
Post-packaging irradiation combined with modified atmosphere packaging for control of bacterial pathogens on meat products.
by:
(書目-語言資料,印刷品)
Bacteriocins: Unique approaches for the characterization of peptide antimicrobials in lactic acid bacteria.
by:
(書目-語言資料,印刷品)
Monitoring of fishery product quality using an electronic nose and visible/near-infrared spectroscopy.
by:
(書目-語言資料,印刷品)
Broccoli components as antioxidants: The role of isothiocyanates as redox modifiers via glutathiolation.
by:
(書目-語言資料,印刷品)
Food ingredient design strategies for chemoprevention of disease using phenolic phytochemicals.
by:
(書目-語言資料,印刷品)
Physicochemical properties and phenolic composition of selected Saskatchewan fruits: Buffaloberry, chokecherry and sea buckthorn.
by:
(書目-語言資料,印刷品)
Effects of superheated steam processing on the drying kinetics and textural properties of instant Asian noodles.
by:
(書目-語言資料,印刷品)
Inactivation of viruses by high hydrostatic pressure in ready-to-eat food products.
by:
(書目-語言資料,印刷品)
Yield and quality of soymilk and tofu made from Manitoba-grown food grade soybeans.
by:
(書目-語言資料,印刷品)
Gluconate metabolism in Lactobacillus and its role in persistence in the human intestine.
by:
(書目-語言資料,印刷品)
The development, implementation and evaluation of a safe food-handling label for restaurant take-out.
by:
(書目-語言資料,印刷品)
The effect of microwave energy on the structure and function of food hydrocolloids.
by:
(書目-語言資料,印刷品)
Effects of flavonoids on DNA oxidation and mRNA expression of DNA repair enzymes under oxidant challenge.
by:
(書目-語言資料,印刷品)
Novel biological conversions: Development of value-added products from food-processing wastes and bioremediation of polymeric dyes.
by:
(書目-語言資料,印刷品)
Recovery of bovine glycomacropeptide as nutraceutical and its enhancement in human immunity.
by:
(書目-語言資料,印刷品)
Activation of oxidoreductases in millet and cowpea grains improves protein utilization for growth.
by:
(書目-語言資料,印刷品)
Particle size behavior, dielectric properties, and electromagnetic modeling of aqueous starch suspensions during microwave heating.
by:
(書目-語言資料,印刷品)
Morphology of frozen hydrated gluten networks as affected by ice structuring proteins.
by:
(書目-語言資料,印刷品)
Phenolic composition and antioxidant activity of sweetpotatoes [Ipomoea batatas (L.) Lam].
by:
(書目-語言資料,印刷品)
Control of polyphenol oxidase and pectin methylesterase activities by ultra high pressure.
by:
(書目-語言資料,印刷品)
Continuous steam sterilization segmented flow aseptic processing of particle foods.
by:
(書目-語言資料,印刷品)
Sensor fusion models to integrate electronic nose and surface acoustic wave sensor for apple quality evaluation.
by:
(書目-語言資料,印刷品)
Correlation of analyses of odor profiles of HDPE films coated with different adhesives using electronic nose, sensory evaluation, and GC-MS.
by:
(書目-語言資料,印刷品)
An economic analysis of the human health impacts of antibiotic use in food animal production and the demand for antibiotic-free meat.
by:
(書目-語言資料,印刷品)
Modeling the effects of initial nitrogen and temperature on fermentation kinetics of hard cider.
by:
(書目-語言資料,印刷品)
In the wrong place?: Geographic variation in United States occupational injury/illness rates.
by:
(書目-語言資料,印刷品)
Comparison of different packaging materials to determine their effect on availability and effectiveness of 1-methylcyclopropene.
by:
(書目-語言資料,印刷品)
Identifying production facility characteristics in small and very small meat processing plants with reference to FSIS Salmonella test results.
by:
(書目-語言資料,印刷品)
Extraction and functional properties of ultrasonicated chitin and chitosan from crustacean byproducts.
by:
(書目-語言資料,印刷品)
Characterization of fresh muscle pigments in channel catfish and their influence by chilling stress.
by:
(書目-語言資料,印刷品)
Immunomodulatory, anti-inflammatory and wound healing properties of Echinacea species.
by:
(書目-語言資料,印刷品)
Molecular characterization of conformational properties and molecular association of cereal beta-glucans.
by:
(書目-語言資料,印刷品)
Effects of extrusion and baking processes on ginsenosides in wheat flour-ginseng powder blends.
by:
(書目-語言資料,印刷品)
Effects of marination on Salmonella penetration and muscle structure of turkey breast.
by:
(書目-語言資料,印刷品)
Effect of different percent loadings of nanoparticles and food processing conditions on the properties of nylon 6 films.
by:
(書目-語言資料,印刷品)
Development of a real-time PCR assay for detection and quantification of Escherichia coli O157:H7 in apple juice.
by:
(書目-語言資料,印刷品)
Biochemical and rheological characterization of peanut proteins crosslinked with microbial transglutaminase.
by:
(書目-語言資料,印刷品)
Evaluation of extruded-expelled low-fat soybean flour in flour blends and the effects on bread and dough development.
by:
(書目-語言資料,印刷品)
The use of low intensity ultrasound to investigate the effect of mixing time and ingredients on the mechanical properties of bread dough.
by:
(書目-語言資料,印刷品)
Composition, sensory attributes, and flavor of dry- and oil-roasted soynuts after roasting and during storage.
by:
(書目-語言資料,印刷品)
Comparison of optimization methods for food products: A case study of strawberry yogurt.
by:
(書目-語言資料,印刷品)
Comparative proteomic analysis of after-cooking darkening in potatoes (Solanum tuberosum).
by:
(書目-語言資料,印刷品)
Characterization of pulsed light treatment on the shelf-life and safety of vacuum packaged cold smoked salmon.
by:
(書目-語言資料,印刷品)
Chemical and sensory characterization of oat bran from experimental oat lines with varying amounts of total beta-glucan.
by:
(書目-語言資料,印刷品)
Development and evaluation of instruments to measure the effectiveness of a culinary and nutrition education program.
by:
(書目-語言資料,印刷品)
Accelerated shelf-life test of alkamides in Echinacea purpurea root aqueous ethanol Soxhlet extracts.
by:
(書目-語言資料,印刷品)
Effects of lactic acid and cetylpyridinium chloride as immersion treatments to reduce populations of Salmonella Typhimurium attached on ready-to-eat shrimp.
by:
(書目-語言資料,印刷品)
Effect of soy protein subunit composition and processing conditions on physicochemical properties of soymilk.
by:
(書目-語言資料,印刷品)
Compositional and functional properties of fractions rich in milk fat globule membrane material.
by:
(書目-語言資料,印刷品)
Pre- and postharvest treatment for enhancing shelf life and quality in sweet cherry (Prunus avium L.).
by:
(書目-語言資料,印刷品)
Product formulation and sensory acceptance of three soy concept foods utilizing three different soy derivatives.
by:
(書目-語言資料,印刷品)
Advances in embryogenesis and organogenesis in common bean (Phaseolus vulgaris L.).
by:
(書目-語言資料,印刷品)
Effects of whey permeate medium on mushroom mycelia composition and antioxidant properties.
by:
(書目-語言資料,印刷品)
Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine (Sadinops sagax).
by:
(書目-語言資料,印刷品)
Incidencia de Escherichia coli serotipo O157:H7 en carne proveniente de ganado bovino de mataderos de Puerto Rico.
by:
(書目-語言資料,印刷品)
Effectiveness of antimicrobial packaging in controlling the growth of Listeria monocytogenes on cold-smoked salmon.
by:
(書目-語言資料,印刷品)
Ultraviolet inactivation and optimized recovery strategies for viruses on fresh produce.
by:
(書目-語言資料,印刷品)
Effect of selected antioxidants on stabilizing LDL at various stages of oxidation.
by:
(書目-語言資料,印刷品)
Effects of spray drying on antioxidant capacity and anthocyanidin content of blueberry and grape by-products.
by:
(書目-語言資料,印刷品)
Modeling the transport of Salmonella into whole-muscle meat products during marination.
by:
(書目-語言資料,印刷品)
The role of Puroindoline A and B upon grain endosperm texture, end-use quality traits and physicochemical association to starch in wheat.
by:
(書目-語言資料,印刷品)
The role of amylopectin linear chain length and branch density on susceptibility to amylolytic enzymes.
by:
(書目-語言資料,印刷品)
Encapsulation of Bifidobacterium adolescentis 15703T in gelatin-maltodextrin microspheres to improve survival during gastrointestinal transition.
by:
(書目-語言資料,印刷品)
Effect of oxidation-reduction potential on the growth of starter and nonstarter lactic acid bacteria.
by:
(書目-語言資料,印刷品)
Targeted microarray analysis of stress response and virulence gene expression in Escherichia coli O157:H7.
by:
(書目-語言資料,印刷品)
Physicochemical properties of flour proteins in relation to the textural and structural properties of white salted noodles.
by:
(書目-語言資料,印刷品)
Optimization of the sensory, texture, color properties and beta-glucan content of waxy and non-waxy barley flour tortillas.
by:
(書目-語言資料,印刷品)
Effects of chemical structure of common monosaccharides and polyols on plasticization and antiplasticization of starch films.
by:
(書目-語言資料,印刷品)
Hydrolyzed potato protein as a potential antioxidant to inhibit oxidative changes in muscle protein.
by:
(書目-語言資料,印刷品)
Microencapsulation of probiotic bacteria in xanthan-chitosan polyelectrolyte complex gels.
by:
(書目-語言資料,印刷品)
Using ultrasound to investigate relaxation and resonance phenomena in wheat flour dough.
by:
(書目-語言資料,印刷品)
D-Xylose produced from wheat straw by acid and enzyme catalyzed hydrolysis, and the purification of xylitol.
by:
(書目-語言資料,印刷品)
Evaluation of chemical and photochemical oxidation processes for postharvest processing of lowbush blueberries (Vaccinium angustifolium).
by:
(書目-語言資料,印刷品)
Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk.
by:
(書目-語言資料,印刷品)
Salt and polyelectrolyte affect on food colloid function: Polygalacturonic acid and egg albumen case studies.
by:
(書目-語言資料,印刷品)
Changes in aromatic chemistry and sensory quality of milk due to light wavelength.
by:
(書目-語言資料,印刷品)
Influence of texture and physical properties on aroma release from dairy products.
by:
(書目-語言資料,印刷品)
Effect of prebiotic oligosaccharides on enteropathogenic Escherichia coli adherence.
by:
(書目-語言資料,印刷品)
Rheological and calorimetric evaluations of gelatin-xanthan gum systems with high levels of co-solutes.
by:
(書目-語言資料,印刷品)
Antimicrobial action of selected plant-derived compounds against Listeria monocytogenes.
by:
(書目-語言資料,印刷品)
Plant essential oils and phytoconstituents: An assessment of their antioxidant potentials and possible role in preventing UV induced oxidative skin damage.
by:
(書目-語言資料,印刷品)
Effect of hydrated sodium calcium aluminosilicate on the physical properties of two different peanut based food systems.
by:
(書目-語言資料,印刷品)
Optimization and acceptability of meatless chicken nugget analogs prepared from textured peanut.
by:
(書目-語言資料,印刷品)
Evaluation of solubilized proteins as an alternative to phosphates for meat enhancement.
by:
(書目-語言資料,印刷品)
The effect of component concentration and morphology on the microstructure and physical properties of butter.
by:
(書目-語言資料,印刷品)
Evaluation of the antimicrobial activity of a bifidobacteria mix against Escherichia coli O157:H7 under aerobic conditions.
by:
(書目-語言資料,印刷品)
Modified atmosphere packaging of green-shelled common beans (Phaseolus vulgaris L.).
by:
(書目-語言資料,印刷品)
Sensory profiles and consumer acceptance of organic and conventionally grown wheat grain when baked as bread.
by:
(書目-語言資料,印刷品)
The role of sensory attributes and information on the willingness to pay for organic wheat bread.
by:
(書目-語言資料,印刷品)
Oligosaccharide reduction, protein digestibility improvement, antioxidant activity determination and phenolic compounds identification in legumes.
by:
(書目-語言資料,印刷品)
New Spain tastes like Europe Culinary contexts in Cortes, Fernandez de Oviedo and Diaz del Castillo.
by:
(書目-語言資料,印刷品)
Effects of common culinary cooking techniques on the antioxidants in collard greens.
by:
(書目-語言資料,印刷品)
Health promoting starch fractions and cooking qualities in parboiled rice as affected by processing conditions.
by:
(書目-語言資料,印刷品)
Effect of storage pre-treatments and conditions on the dehulling efficiency and cooking quality of red lentils.
by:
(書目-語言資料,印刷品)
Enzyme digestibility of starch and methods to produce enzyme-resistant starch to improve human health.
by:
(書目-語言資料,印刷品)
Effects of organic acids and atmosphere on the survival of Escherichia coli O157:H7 under conditions similar to acidified foods.
by:
(書目-語言資料,印刷品)
Survival of Escherichia coli O157:H7 in Acidified Foods: A predictive Modeling Approach.
by:
(書目-語言資料,印刷品)
Optimizing the use of cover crops, compost, and sustainable production techniques to enhance productivity and quality of organic cucumber and tomato.
by:
(書目-語言資料,印刷品)
The shelf life and in package cooking of ready-to-eat fresh asparagus in microwaveable MAP and VSP tray systems.
by:
(書目-語言資料,印刷品)
Scaling up and preserving local food values: A value chain analysis of local food procurement in a metropolitan public school system .
by:
(書目-語言資料,印刷品)
Production and evaluation of rice bran protein concentrate as a potential human food source.
by:
(書目-電子資源)
Extraction of silymarins from milk thistle, Silybum marianum, using hot water as solvent.
by:
(書目-電子資源)
Effects of cookie ingredients and solvent chemical structures on cookie/air partitioning of package printing solvents.
by:
(書目-電子資源)
Addition of three dietary fibers in an extruded whey and cornstarch expanded snack food.
by:
(書目-語言資料,印刷品)
Quantifying antioxidant activity of lycopene and influence of watermelon maturity on tissue ultrastructure and lycopene distribution.
by:
(書目-語言資料,印刷品)
Efficacy of milk and probiotic LAB derived components as potential functional food and nutraceutical ingredients.
by:
(書目-語言資料,印刷品)
Emulsion droplet interfacial engineering to improve the stability of omega-3 fatty acids and citrus oils.
by:
(書目-語言資料,印刷品)
Influence of inulin/oligofructose on the acid-induced aggregation and gelation of soy proteins and silken tofu.
by:
(書目-語言資料,印刷品)
Identification of monoclonal antibodies to be used in biosensors to detect Listeria monocytogenes and Salmonella.
by:
(書目-語言資料,印刷品)
Phytosterol antioxidant activity and effects on shelf life of fluid milk and yoghurt quality.
by:
(書目-語言資料,印刷品)
Knowledge synthesis in the biomedical literature: Nordihydroguaiaretic acid and breast cancer.
by:
(書目-語言資料,印刷品)
Evaluation of both unhydrogenated cottonseed and corn oils as frying mediums for pre-baked white corn tortilla chips.
by:
(書目-語言資料,印刷品)
Assessment of prediabetes and medical interventions in a sample of overweight Michigan youth.
by:
(書目-語言資料,印刷品)
Evaluation of electrolyzed oxidizing water for inactivation of foodborne pathogens.
by:
(書目-語言資料,印刷品)
Quality prediction of Uruguayan wheats based on rheological properties and related NIR analyses.
by:
(書目-語言資料,印刷品)
Production, fractionation and purification of galacto-oligosaccharides from whey lactose.
by:
(書目-語言資料,印刷品)
Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax).
by:
(書目-語言資料,印刷品)
Investigation of the interactions between sanitizers, surface characteristics, washing conditions, and bacteria for improving microbial safety of fresh produce.
by:
(書目-語言資料,印刷品)
Study of rheological, physical and microstructural changes during rennet-induced gelation and their impact on cheese yield and texture.
by:
(書目-語言資料,印刷品)
The oxidation of wine constituents: An investigation on the effects of oxygen additions, and the role of phenolics, iron and hydroxyl radicals.
by:
(書目-語言資料,印刷品)
Polyphenolic composition of tea (Camellia sinensis) and its relationship with antioxidant activity and processing.
by:
(書目-語言資料,印刷品)
Becoming a lifer: Motivation and work ethic in the Alaska salmon processing industry.
by:
(書目-語言資料,印刷品)
Immunization of the laying hen: Production and application of egg yolk antibodies.
by:
(書目-語言資料,印刷品)
Effects of organic, biological and conventional production methods on apple antioxidant levels, sensory qualities and human glycemic response.
by:
(書目-語言資料,印刷品)
Establishment of favorable physical and environmental conditions for the optimization of the total product quality of fresh-cut 'Kent' mangoes.
by:
(書目-語言資料,印刷品)
Isolation and characterization of antimicrobial resistant Staphylococcus aureus in retail ground meats.
by:
(書目-語言資料,印刷品)
Effect of resistant starch type 4 on glycemia and insulin sensitivity in young adults.
by:
(書目-語言資料,印刷品)
Resistant starch from novel RS-containing preparations: Residual susceptibility to amylolysis and growth of Bifidobacterium strains.
by:
(書目-語言資料,印刷品)
Analysis of procyanidins and anthocyanins in food products using chromatographic and spectroscopic techniques.
by:
(書目-語言資料,印刷品)
The effect of surface treatments and modified atmosphere packaging (MAP) on the quality of fresh cut sliced Anjou pears.
by:
(書目-語言資料,印刷品)
Ozone-Based decolorization of food colorants: Characterization and application to fruit leather recycling.
by:
(書目-語言資料,印刷品)
Proanthocyanidins, Anthocyanins and Phenolic Acids in Food Barleys of Diverse Origin.
by:
(書目-語言資料,印刷品)
Evaluation of accelerated test parameters for migration testing of food packaging.
by:
(書目-語言資料,印刷品)
Effect of formulation and pH on rheological properties, particle size distribution, and stability of oil-in-water beverage emulsions.
by:
(書目-語言資料,印刷品)
Reduction of trans fatty acids in french fries through blending hydrogenated soybean oil and corn oil.
by:
(書目-電子資源)
Real time fruit spirit distillation analysis with high speed gas chromatography using liquid phase sampling.
by:
(書目-電子資源)
Survival of Listeria monocytogenes grown at 5, 10, and 37 degrees C in a simulated dynamic gastric model.
by:
(書目-電子資源)
Nutritional values of three leguminous seeds and functional properties of their protein and fiber fractions.
by:
(書目-電子資源)
Investigation of the functionality of probiotic fortified soy beverages: In vitro and in vivo studies.
by:
(書目-電子資源)
Citrus limonoids and flavonoids: Extraction, antioxidant activity and effects on hamster plasma cholesterol distribution.
by:
(書目-電子資源)
New methods for the determination of isoflavones from soy and derived foods (Spanish text).
by:
(書目-電子資源)
Food safety evaluation of minimally processed foods with essential oils in combined processes (Spanish text).
by:
(書目-電子資源)
The impact of foodservice manager credentialing on food safety knowledge and health inspection scores.
by:
(書目-電子資源)
Antimicrobial resistance of Listeria monocytogenes and Enterococcus faecium from food and animal sources.
by:
(書目-電子資源)
Partial characterization of ice structuring proteins from winter wheat and their functionality in frozen foods.
by:
(書目-電子資源)
Effect of dried plum mixtures on extension of shelf-life of ground meat and physical effect on foodborne pathogens.
by:
(書目-電子資源)
Development of cloth-based hybridization systems for the detection and characterization of foodborne pathogenic bacteria.
by:
(書目-電子資源)
Temperature retention effectiveness of three packaging materials for selected hot food products.
by:
(書目-電子資源)
Nutrient and contaminant dynamics in the marine food web of Kotzebue Sound (Alaska).
by:
(書目-語言資料,印刷品)
Evaluation of molecular typing and immunological responses of Listeria monocytogenes.
by:
(書目-語言資料,印刷品)
Lunchtime in Loireville: Learning to become a culturally competent member of French society through food.
by:
(書目-語言資料,印刷品)
Effects of dietary fat saturation on lipoprotein metabolism in rodents and humans.
by:
(書目-語言資料,印刷品)
Effects of animal diet, marinade, and storage time on attributes of ribeye steaks and precooked beef pot roasts.
by:
(書目-電子資源)
Antioxidant activity and phenolic contents of asparagus juice affected by the treatment of pectolytic enzyme preparations.
by:
(書目-電子資源)
Quality characteristics of Newfoundland cultured blue mussels (Mytilus edulis) at pre- and post-harvest stages.
by:
(書目-電子資源)
Ethylene and carbon dioxide inhibit aflatoxin B1 biosynthesis in Aspergillus parasiticus grown on peanuts .
by:
(書目-電子資源)
A comparison of analytical techniques for measuring dairy soil on spray dryer filter bags.
by:
(書目-電子資源)
Understanding the role of ethylene in apple flavor development with emphasis on aroma biosynthesis.
by:
(書目-電子資源)
The effects of fresh and frozen storage on palatability, oxidative rancidity and color of packaged beef steaks.
by:
(書目-電子資源)
Comparing thermal oil processing methods of potatoes through subjective and objective evaluation.
by:
(書目-電子資源)
The effect of high-oryzanol (6%) rice bran oil on the flavor profile of whole milk powder and yeast-raised potato bread.
by:
(書目-電子資源)
Inhibition of intestinal tumorigenesis in ApcMin mouse model by (-)-epigallocatechin-3-gallate, a major catechin in green tea.
by:
(書目-電子資源)
Assessment of molecular virulence gene profiling and antibodies for rapid detection of pathogenic Escherichia coli isolates.
by:
(書目-電子資源)
Inhibition of the malolactic fermentation by Saccharomyces cerevisiae during the alcoholic fermentation.
by:
(書目-電子資源)
A method for the determination of acetaldehyde in wine and its application to micro-oxygenation.
by:
(書目-電子資源)
Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma.
by:
(書目-電子資源)
Bacterial detection using phage display for the differentiation of pre- and post-infection bacteriophages: A model M13 system.
by:
(書目-電子資源)
Fabricated fresh: What industry and the FDA failed to tell you about processed orange juice.
by:
(書目-電子資源)
The application of LC/ESI-MS/MS in the characterization of flavonoids in fruits and their disposition in humans.
by:
(書目-電子資源)
Influence of drying method on quality parameters related to the structure and color of dried apple and strawberry.
by:
(書目-電子資源)
Starch biogenesis: Relationship between starch structures and starch biosynthetic enzymes.
by:
(書目-電子資源)
Geographic information system (GIS) and epidemiological associations among foodborne pathogens at the farm.
by:
(書目-電子資源)
Characterization of methylcellulose and hydroxypropyl methylcellulose in high-moisture restructured hams.
by:
(書目-電子資源)
Microbial, chemical, and sensorial considerations for managing high-density fermentations.
by:
(書目-電子資源)
The effect of pH and ethanol on the astringent sub-qualities of red wine, and implications for optimum grape maturity.
by:
(書目-電子資源)
The interactive effects of nitrogen and vitamins on the growth and metabolism of Saccharomyces cerevisiae.
by:
(書目-電子資源)
Estudio de la actividad beta-glucosidasica en levaduras vinicas y su aplicacion en Enologia.
by:
(書目-電子資源)
Methanobactin: A potential novel biopreservative for use against the foodborne pathogen Listeria monocytogenes.
by:
(書目-電子資源)
Studies on the formation of acrylamide, color, flavor compounds, and antioxidants in the Maillard Browning reaction.
by:
(書目-電子資源)
Kinetics and effects of riboflavin photosensitized degradation on soymilk flavor stability.
by:
(書目-電子資源)
Immunomagnetic particles and microfluidics based biosensors for rapid detection of foodborne pathogenic bacteria.
by:
(書目-電子資源)
Reduction of spoilage and pathogenic bacteria on beef products by direct and indirect applications of antimicrobial agents.
by:
(書目-電子資源)
Bacterial detection using phage display for the differentiation of pre- and post-infection bacteriophages: A model M13 system.
by:
(書目-電子資源)
The application of quality standards, systems and science based HACCP systems for a poultry processor.
by:
(書目-電子資源)
Hospitality internships as a career development tool: Stakeholder perceptions and expectations.
by:
(書目-電子資源)
Measurement of the rheology of distillers' grain slurries using a helical impeller viscometer.
by:
(書目-電子資源)
Bioavailability of vitamin D from fortified process cheese and effects on vitamin D status in the elderly.
by:
(書目-電子資源)
Effect of storage parameters on folate and carotenoid retention and other quality characteristics in fresh-cut spinach.
by:
(書目-電子資源)
Effects of processing on soybean glycinin, beta-conglycinin, isoflavones, and saponins.
by:
(書目-電子資源)
Bacterial inhibition by electrolyzed oxidizing water and application to disinfection of sprout seeds.
by:
(書目-電子資源)
Pleurocidin, a novel antimicrobial peptide: Efficacy in food safety and expression in genetically engineered yeast.
by:
(書目-電子資源)
Analysis of grape anthocyanins and their biological properties in prostate cancer cells.
by:
(書目-電子資源)
Impact of lipid degradation processes, and supercritical carbon dioxide extraction on flavor characteristics of lard.
by:
(書目-電子資源)
Soybean oil deacidification using membrane separation and supercritical carbon dioxide.
by:
(書目-電子資源)
Volatile composition and antimicrobial properties of commercial annatto (Bixa orellana L.) extracts, a natural food colorant.
by:
(書目-電子資源)
Identification and posttranscriptional regulation of genes controlling grain quality in rice (Oryza sativa L.).
by:
(書目-電子資源)
Biochemical and structural alterations of restructured fish muscle as influenced by egg white, tumbling and storage time.
by:
(書目-電子資源)
Safety studies with proteolytic Clostridium botulinum in high-moisture bakery products packaged under modified atmospheres.
by:
(書目-電子資源)
A comparison of the microbiological differences of conventionally grown and organic romaine lettuce.
by:
(書目-電子資源)
Radio frequency identification transponder performance on refrigerated and frozen beef loin muscle packages.
by:
(書目-電子資源)
Implications of breakfast composition on mid-day meal metabolic responses in adults with type 2 diabetes mellitus.
by:
(書目-電子資源)
Supercritical carbon dioxide fractionation of lipids: Solubility behavior to process development.
by:
(書目-電子資源)
Purification and characterization of gastric proteases from rainbow trout (Oncorhynchus mykiss).
by:
(書目-電子資源)
Optimizing consumer acceptance of beef chuck steaks through alternative fabrication, marketing, and consumer education.
by:
(書目-電子資源)
The development of detection and reduction methods for mycotoxins in corn and herbal plant material.
by:
(書目-電子資源)
Acid tolerance response of Listeria monocytogenes: Bioenergetics and mechanisms of resistance to the antimicrobial nisin.
by:
(書目-電子資源)
Formation of flavor compounds by the reactions of carbonyls and ammonium sulfide under mild conditions.
by:
(書目-電子資源)
Investigations into the mechanisms responsible for the yield stress of protein based foams.
by:
(書目-電子資源)
Distribution and effectiveness of exogenous antioxidants in a mixture of minced cod muscle and canola oil.
by:
(書目-電子資源)
Characterization of Listeria innocua biofilm formation using TN917 transposon mutagenesis.
by:
(書目-電子資源)
Interactions of implant strategies and ractopamine on carcass characteristics, muscle growth, and tenderness.
by:
(書目-電子資源)
Noninvasive classification of embryonated poultry eggs using visible and near-infrared spectral analysis.
by:
(書目-電子資源)
Analisis molecular de genes de la ruta metabolica de caroteno en Cucurbita moschata y Cucurbita argyrosperma (Spanish text).
by:
(書目-電子資源)
Desarrollo y caracterizacion de hojuelas de desayuno de harina de platano listas para comer (Spanish text).
by:
(書目-電子資源)
The technology of food preparation: The social dynamics of changing food preparation styles (Turkey).
by:
(書目-電子資源)
Improvement of cherry tomato fruit yield and quality under a controlled environment (Lycopersicon esculentum).
by:
(書目-電子資源)
Generic differences in antioxidant concentration in the fruit tissues of four major cultivars of apples (Malus domestica).
by:
(書目-電子資源)
Antioxidative, anticancer and antiinflammatory properties of isoflavones from kudzu (Pueraria lobata) root.
by:
(書目-電子資源)
Characterization of bioactive ginsenosides extracted from native and processed North American ginseng plant components.
by:
(書目-電子資源)
Sanitary related international trade disputes: A multiple-factor analysis based on nineteenth-century precedents.
by:
(書目-電子資源)
Influence of hand and machine processing and preservatives on quality of minimally processed vegetables.
by:
(書目-電子資源)
Phase behavior of inulin and waxy maize starch systems as a model of carbohydrate-carbohydrate interactions.
by:
(書目-電子資源)
Characterization of gamma radiation damages on major food components using vibrational spectroscopy.
by:
(書目-電子資源)
Characterization of rheological properties and thermal stability of fish myofibrillar proteins.
by:
(書目-電子資源)
Effects of cultivar and environment on quality characteristics of yellow alkaline noodles.
by:
(書目-電子資源)
Surface free fatty acids and hydroperoxides production and measurement on milled rice.
by:
(書目-電子資源)
Temperature control of the continuous peanut drying process using microwave technology.
by:
(書目-電子資源)
Chemistry of black tea (Camellia sinensis) polyphenols and blue cohosh (Caulophyllum thalictroides) saponins.
by:
(書目-電子資源)
Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice.
by:
(書目-電子資源)
Role of alpha-dicarbonyl compounds produced by lactic acid bacteria on the flavor and color of cheeses.
by:
(書目-電子資源)
Examination of glucose transport in Clostridium beijerinckii NCIMB 8052 and the solvent hyper-producing mutant BA101.
by:
(書目-電子資源)
Role of starch structure in texture of winter squash (Cucurbita maxima D.) fruit and starch functional properties.
by:
(書目-電子資源)
Quantification and reactivity of cellulose reducing ends: Implication for cellulose/cellulase saccharification.
by:
(書目-電子資源)
Physicochemical and functional characterization of physically treated commercial corn starches and their mixtures.
by:
(書目-電子資源)
Biochemical and physical factors affecting color characteristics of selected bovine muscles.
by:
(書目-電子資源)
Characterization of biochemical, functional properties, and market potential of Pacific whiting fish sauce.
by:
(書目-電子資源)
Compositional analysis of dairy fats, phospholipids and positional distribution on TAG from cows fed fish meal.
by:
(書目-電子資源)
The ideological position of scientists towards the science of genetically modified foods and its ethical considerations.
by:
(書目-電子資源)
Influence of sensory and non-sensory attributes of Chardonnay wine on acceptance and purchase intent.
by:
(書目-電子資源)
Environmental conditioning as a food service marketing strategy: Effects of pleasant ambient scents on patient satisfaction.
by:
(書目-電子資源)
Ultrasound uses for cookery, and to improve cooking, textural, sensory and shelf life stability properties of beef muscle.
by:
(書目-電子資源)
Evaluating the effectiveness of two instructional techniques for teaching food safety principles to food service employees.
by:
(書目-電子資源)
Separation and quantitation of limonoids and flavonoids in juice and by-products of sweet orange (Citrus sinensis).
by:
(書目-電子資源)
Purification, characterization, production and application of biopreservatives from Bacillus species.
by:
(書目-語言資料,印刷品)
Transforms for multivariate classification and application in tissue image segmentation.
by:
(書目-電子資源)
Application of direct-sequencing peptide proteomics to the characterization of antagonistic (endogenous and exogenous) proteins in cereal grains.
by:
(書目-語言資料,印刷品)
American fast food as culture and politics: The introduction of Pepsi and McDonald's into the USSR.
by:
(書目-語言資料,印刷品)
Analysis of the relationship between sweetener properties and variations in both functionality and final product characteristics.
by:
(書目-語言資料,印刷品)
The Millennial Generation and wine purchasing beliefs in casual dining restaurants.
by:
(書目-語言資料,印刷品)
White bread and whole wheat bread: Comparison of end-product quality, starch characteristics and nutritional quality.
by:
(書目-語言資料,印刷品)
Consumer Acceptability and Storage Stability of Cupcake Supplemented with Fish Oil Emulsion.
by:
(書目-語言資料,印刷品)
The influence of sensory and behavioral factors on whole grain bread consumption among a convenience sample of adults.
by:
(書目-語言資料,印刷品)
Physicochemical properties of commercial gums and their effects on processing and cooking quality of nontraditional pasta.
by:
(書目-語言資料,印刷品)
Storage proteins in cassava and sweet potato root tissues, quality and effects of processing and other compounds.
by:
(書目-語言資料,印刷品)
Analyses of multivitamins in nutraceuticals by reverse phase HPLC with DAD, ELSD and MS.
by:
(書目-語言資料,印刷品)
Symbols and representations of primary appetitive stimuli: Dynamic processing of food advertising and later food choice.
by:
(書目-語言資料,印刷品)
Materialism, Personal Food Projects, and Satisfaction: A Phenomenological Study of Urban Gardening in Portland, Oregon.
by:
(書目-語言資料,印刷品)
Everyday food practices among three low-income groups: Rural, homeless, and refugee.
by:
(書目-語言資料,印刷品)
An Alternative Foodscape: Striving Towards a Self-Sufficient Sustainable Local Food System in the Town of Ste. Agathe, Manitoba.
by:
(書目-語言資料,印刷品)
Addition of Micronized Black Bean (Phaseolus Vulgaris) Flour Improves Sensory Qualities of Low Fat Beef Burgers.
by:
(書目-語言資料,印刷品)
Food Insecurity in Urban and Rural Settings: A Mixed Methods Analysis of Risk Factors and Health.
by:
(書目-語言資料,印刷品)
Isolation and functional properties of the milk fat globule membrane derived from industrial buttermilk.
by:
(書目-語言資料,印刷品)
Feasibility of farm-to-school in Alaska: A state-wide investigation of perspectives from school food service professionals.
by:
(書目-語言資料,印刷品)
Quality inspection for cheese packaging using machine vision and image processing.
by:
(書目-語言資料,印刷品)
The Practical Side Of Culinary Arts Education: The Role Of Social Ability And Durable Knowledge In Culinary Arts Externships.
by:
(書目-語言資料,印刷品)
Application of Thyme-Orange Essential Oils to Reduce Salmonella and Campylobacter on Processed Broiler Chicken.
by:
(書目-語言資料,印刷品)
Surface modification of food contact materials for processing and packaging applications.
by:
(書目-語言資料,印刷品)
Harnessing the benefits of sorghum: In vitro starch digestion, in vitro fermentation and processing of tannin and tannin-free sorghums.
by:
(書目-語言資料,印刷品)
Tracking and hands motion detection approach for monitoring hand-hygiene compliance for food handling and processing industry.
by:
(書目-語言資料,印刷品)
Malonyl-conjugates of isoflavones: Structure, Bioavailability and Chemical Modifications during Processing.
by:
(書目-語言資料,印刷品)
Biosensor development for environmental monitoring, food safety, and secondary education applications.
by:
(書目-語言資料,印刷品)
Ecology and epidemiology of Salmonella and Listeria monocytogenes in New York State produce production environments.
by:
(書目-電子資源)
Food handling, hygiene, and sanitation practices in the child-care environment in North Carolina and South Carolina.
by:
(書目-語言資料,印刷品)
Noninvasive cleaning and sanitation monitoring system for deli department processing.
by:
(書目-語言資料,印刷品)
更多
較少的
主題