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Filtering by: Decade 2000-2009 Remove constraint Decade: 2000-2009 Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology Language English [eng] Remove constraint Language: English [eng]

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Salt and polyelectrolyte affect on food colloid function : polygalacturonic acid and e...
Influence of vine vigor and shading in Pinot noir (Vitis vinifera L.) on the concentra...
Hop bittering compounds and their impact on peak bitterness on lager beer
Characterization by optical methods of the heat denaturation of bovine serum albumin (...
Composition of flavonoid phenolic polymers isolated from red wine during maceration an...
Flavor composition of transgenic raspberry bushy dwarf virus-resistant 'Meeker&#39...
Efficacy of electrolyzed oxidizing water and ozonated water for microbialdecontaminati...
Low-temperature post-harvest processing for reducing Vibrio parahaemolyticus and Vibri...
Analytical approach to the quantitative analysis of silicon in plants : its applicatio...
Effect of berry integrity on proanthocyanidin extraction during wine production
Physicochemical properties of Alaska pollock surimi as affected by salinity and freeze...
Quantification of fructose equivalents in straw extracts
Assessing the impact of temperature on grape phenolic metabolism
Pineapple juice : phenolic composition and enzymatic browning inhibition
Evaluation of the off-flavor in English sole (Parophrys vetulus) using descriptive ana...
Electrolyzed oxidizing water treatment as a post-harvest process for controlling hista...
Foam enhancing properties of hop bitter acids and propylene glycol alginate
Impact of weak and strong acids on the destruction of lactic acid bacteria during high...
Characterization of myosin, myoglobin, and phospholipids isolated from Pacific sardine...
Understanding the principles and procedures to retain green and red pigments in therma...
Yeast protein release during fermentation and aging in a model wine
An evaluation into the optimization and application of supercritical fluid extraction ...
Hydrolytic methods for the quantification of fructose-equivalents in herbaceous biomass
Human bitterness detection thresholds of hop acids in beer and honey
The blueberry : composition, anthocyanins, and polyphenolics
Refrigerated seawater depuration for reducing Vibrio parahaemolyticus contamination in...
Effects of refrigeration storage and processing technologies on the bioactive compound...
Development and characterization of shelf-life and sensory properties of restructured ...
Molecular mechanism of germination of Clostridium perfringens spores
Production of SO₂ and SO₂ binding compounds by Saccharomyces cerevisiae during the alc...
Aroma investigation of ‘Marion’ and thornless blackberries in Pacific Northwest of Ame...
The impact of Saccharomyces and non-Saccharomyces yeast on the aroma and flavor of Vit...
DNA-based identification of commercially important salmon and trout species (genera On...
Impact of parameter variability on the food process engineering calculations required ...
Investigating the effects of temperature on secondary metabolism in Vitis vinifera L. ...
Effect of high pressure at low temperature on the molecular structure and functionalit...
Changes in fruit flavor intensity in sucrose based model systems : effects of pH level...
Understanding aroma impacts of four important volatile sulfur compounds in Oregon Pino...
Development of volatile compounds in Pinot noir grapes and their contributions to wine...
Fruit quality evaluation of strawberries (Fragaria ananassa) grown in California and O...
Descriptive analysis of two consecutive vintages of Oregon Pinot noir wines as effecte...
Purchasing and consumption behaviors, attitudes, opinions and expectations of Taiwanes...
Effect of chemical composition on textural quality of red wine
Effect of high hydrostatic pressure and temperature on volatile off-flavors formation ...
Structural component composition of Pacific Northwest grass-derived biomass : A survey
Characterization of rheological properties and thermal stability of fish myofibrillar ...
Mercury levels in albacore tuna (Thunnus alalunga) and the effects of canning
Effect of whey concentrate crystallization parameters on lactose crystal forms
Descriptive sensory analysis of thornless blackberry selections to determine sensory s...
Electrolyzed oxidizing water treatment for reducing Vibrio contamination in oysters
Hop bitter acid isomerization and degradation kinetics in a model wort-boiling system
Biochemical and physical factors affecting fish ball
High pressure induced pH change and its effect on the inactivation of Lactobacillus pl...
Antimicrobial effects of wine on enteric pathogens in a model stomach
The effect of nitrogen, irrigation, and cultivation on Pinot noir juice and wine compo...
Suppression of sourness in binary and tertiary model mixture solutions
Lysozyme as an aid in preventing stuck wine fermentations
Identification of bacteria crucial to histamine formation and monitoring their occurre...
Physicochemical and microbiological characteristics of surimi seafood under thermal an...
The physicochemical, microbiological, aroma and flavor profile of selected commercial ...
Biochemical and gelation properties of fish protein isolate prepared under various pH ...
Effects of closure type on consumers' perception of wine quality
Aroma compounds in sweet dry whey
Protein adsorption on chitosan-polyanion complexes : application to aqueous food proce...
The use of high pressure process to shuck oysters, reduce microbial load and extend sh...
Physio-chemical properties of Pacific whiting surimi as affected by various freezing/s...
Evaluation of the effects of nutrient supplementation on low nitrogen Chardonnay
Effect of high pressure processing on the survival of Vibrio parahaemolyticus strains ...
Development of a lexicon for staling aromas in North American lager and analysis of co...
Bacterial inhibition by electrolyzed oxidizing water and application to disinfection o...
Intrinsic and extrinsic quality of West Coast albacore tuna (Thunnus alalunga)
Influence of cultivar and maturity on blackberry polyphenolics and investigation of se...
Sensory, compositional and texture profile analysis of high-pressure treated fresh ren...
Development of anthocyanins and proanthocyanidins in Pinot noir grapes and their extra...
Gelation properties of Alaska pollock surimi with functional ingredients under ohmic h...
A simulation tool for evaluating sensory data analysis methods
Characterization of biochemical, functional properties, and market potential of Pacifi...
Application of ozone as a disinfectant for commercially processed seafood
Wheat flour arabinoxylans in soft wheat end-use quality
Aroma comparison of 'Marion' (Rubus sp. L.) and 'Thornless Evergreen' ...
Separation and detection of cellooligosaccharides on cellulose thin-layer chromatography
Cherry phytochemicals
Physicochemical characteristics of fish myofibrillar and sarcoplasmic proteins treated...
Immobilization of hen egg white lysozyme by the sole histidine residue to polystyrene ...
Impact of seasonal variation and growing environment on blackberry aroma
Sub-threshold effects on the perceived intensity of recognizable odorants : the roles ...
Antioxidant potential of yeast containing beer
Preparation and modification of cellooligosaccharides
Bacillus subtilis endospore coat protein solubilization methods for studying effects o...
Characterization of the interaction between Mycobacterium avium subsp. paratuberculosi...
Edible coatings to improve storability and enhance nutritional value of strawberries (...
Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific s...
Bitterness modifying properties of hop polyphenols
Characterization of Vibrio parahaemolyticus isolated from Oregon and Washington coasta...
Characterization of phenolics in Marion and Evergreen blackberries
Recovery and utilization of catheptic proteases from surimi wash water
Apple polyphenolics and their antioxidant properties : influence of cultivars, post-ha...
Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weigh...