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Descriptive sensory analysis of thornless blackberry selections to determine sensory s...
Biochemical and gelation properties of fish protein isolate prepared under various pH ...
The physicochemical, microbiological, aroma and flavor profile of selected commercial ...
Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extra...
Influence of cultivar and maturity on blackberry polyphenolics and investigation of se...
Immobilization of hen egg white lysozyme by the sole histidine residue to polystyrene ...
The blueberry : composition, anthocyanins, and polyphenolics
Characterization of biochemical, functional properties, and market potential of Pacifi...
Characterization of rheological properties and thermal stability of fish myofibrillar ...
Antioxidant potential of yeast containing beer
Development of Aroma Compounds in Pinot noir Grapes and their Relative Importance in W...
Apple polyphenolics and their antioxidant properties : influence of cultivars, post-ha...
Physicochemical and microbiological characteristics of surimi seafood under thermal an...
Control of Hydrogen Sulfide Formation during Fermentation
Development of a lexicon for staling aromas in North American lager and analysis of co...
Characterization of phenolics in Marion and Evergreen blackberries
Lysozyme as an aid in preventing stuck wine fermentations
Pineapple juice : phenolic composition and enzymatic browning inhibition
Suppression of sourness in binary and tertiary model mixture solutions
Protein adsorption on chitosan-polyanion complexes : application to aqueous food proce...
Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay
Recovery and utilization of catheptic proteases from surimi wash water
Applied and basic aspects of sulfite metabolism in Saccharomyces cerevisiae
Anthocyanin pigment, nonvolatile acid and sugar composition of blackberries
Effect of high hydrostatic pressure (HHP) on the bacterial count and quality of shucke...
Concentration of anserine and carnosine in surimi wash water and their antioxidant act...
Endogenous proteinase and myosin gelation of arrowtooth flounder (Atheresthes stomias)
Immobilized cellooligosaccharides in the study of trichoderma reesei cellobiohydrolases
Conversion of lignocellulosic biomass : analysis of substrate characteristics
Antimicrobial activity of nisin and hen lysozyme
Extending shelf-life of fresh-cut pears
Structure and conformation of red radish (Raphanus sativus L.) anthocyanins and their ...
Utilization of lignocellulosic polysaccharides
The stability of pelargonidin-based anthocyanins in natural and model systems
Gas chromatography/olfactometry and descriptive analysis of Valencia orange juice
The potato : composition, non-enzymatic browning and anthocyanins
Instrumental and sensory texture profile analysis of Asian wheat noodles
Evaluation of Nitrogen Deficiencies in Oregon Grapevines, Musts, and Wines [1997-1998]
Quality assessment of Asian noodles made from U.S. wheat flours using sensory descript...
Development of optimum pasteurization conditions for surimi seafood
Gas chromatography/olfactometry and descriptive analysis of cold-pressed lemon oil aroma
Interactions of Trichoderma reesei exo-acting cellulases with p-aminophenyl 1-thio-β-D...
Effects of starch on rheological, microstructural, and color properties of surimi-star...
Application of membrane filtration to recover solids from protein solutions
Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and prot...
Molecular cloning and sequence analysis of cystatin from rainbow trout (Oncorhynchus m...
Analysis of flavor precursors in radish and radish color extracts
Aroma qualities of raw hops and hops in beer by trained panel free-choice profiling
Evaluating a value-added product through studies on consumer acceptability, sensory pr...
Evaluation of zebrafish (Brachydanio rerio) as a model for carcinogenesis
Use of linear and nonlinear programming to optimize surimi seafood
Microbial stability of fresh cut pineapple and pineapple juice pasteurized by step-pul...
Influence of extractives on the chemical analysis of switchgrass
Saccharification and fermentation of lignocellulosic biomass using Trichoderma reesei ...
The role of solvent extraction in the chemical characterization of corn stover feedstock
Characterization of Pacific whiting proteinase P-II and partial cloning of cathepsins ...
Solubility and structure of fish myofibrillar proteins as affected by processing param...
Textural and electrical properties of Pacific whiting surimi under ohmic heating
Solvent desorption dynamic headspace analysis of dairy product aroma compounds
A study of antimutagenicity in yogurt
Components of bovine plasma that enhance gel strength in Pacific whiting surimi
Elution of adsorbed proteins at hydrophobic and hydrophilic surfaces by dodecyltrimeth...
Ras oncogenes and p53 suppressor genes in fish carcinogenesis models
The use of lysozyme in winemaking : the interaction of lysozyme with wine and efficacy...
Use of anthocyanin analyses to determine glycosidase activity in juice- and wine-proce...
Porosity, surface area and enzymatic saccharification of microcrystalline cellulose
Osme and sensory analysis of aqueous orange essence
Physical and chemical changes in stabilized mince from Pacific whiting during frozen s...
Characterization of Pacific whiting protease and food-grade inhibitors for surimi prod...
Radish anthocyanin extract as a natural red colorant for maraschino cherries
Pinot noir Processing Effects on Wine Color and Phenolics [1994-1995]
Physical and antimicrobial characteristics of nisin adsorbed on model food contact sur...
Developmental regulation of flavin-containing monooxygenase (FMO) form 1 and form 2 mR...
Adsorption of selected charge mutants of bacteriophage T4 lysozyme at silanized silica...
Flavor characterization of selected acidulants in model and food systems
Isolation of a natural antioxidant from shrimp waste
The influence of preadsorbed milk proteins on adhesion of Listeria monocytogenes to si...
Quantitative polysaccharide analysis of lignocellulosic biomass
Nonstarch polysaccharide fractions of raw, processed and cooked carrots
The relative activity of the cellulase enzyme system of Trichoderma reesei with native...
Kinetic properties and characterization of purified proteases from Pacific whiting (Me...
Complex mechanism of chitosan and naturally occurring polyanions
Sweet corn germ lipoxygenase : isolation, purification, characterization and involveme...
Improved moisture permeability determinations for packaging films and food coatings
The inhibitory mechanisms of indole-3-carbinol and B-naphthoflavone against aflatoxin ...
The Use of Nisin and Nisin Resistant Strains of Leuconostoc oenos to Control Malolacti...
A filter paper assay for low cellulase activities and the cultivation of Trichoderma r...
Peroxidase and lipoxygenase activities and their effect on the stability of polyunsatu...
Characteristics of Northern squawfish (Ptychocheilus oregonensis) and feasibility for ...
Apparent inhibition of Pacific whiting surimi-associated protease by whey protein conc...
The effect of cultivar maturity and frozen storage time on the cell wall polysaccharid...
Use of ion-exchange and direct osmotic concentration technologies for processing canta...
Carbonation perception : lexicon development and time-intensity studies
A study of nisin resistance in Listeria monocytogenes Scott A
Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)
Perceptual characteristics of selected acidulants by different sensory and multivariat...
Frozen stabilized mince, its production, and thermophysical properties
Composition and in vitro digestion of barley, oat, and wheat brans
Flavor properties and stability of a corn-based snack : aroma profiles by gas chromato...
Time-temperature effects on Cheddar cheese ripening : sensory and microbiological changes