Agriculture, Food Science and Technology.

Sterilization and pasteurization of foods using radio frequency heating. 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)

Selective far infrared heating of food systems. by: (書目-語言資料,印刷品)

Radio frequency (RF) heating of food. 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)

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)

Modeling heat and mass transfer during air impingement thawing of frozen foods. 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)

Dielectric properties of muscle foods. by: (書目-語言資料,印刷品)

Modeling the forced-air cooling process of fresh horticultural 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)

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)

Transport phenomenon in jet impingement baking. 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)

Determination of heat transfer coefficient and correlation of dimensionless number for freezing of foods. by: (書目-語言資料,印刷品)

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)

Physical properties of polysaccharides and their interactions with protein at multi-length scales. by: (書目-電子資源)

Effects of cell signalling on survival and virulence of Campylobacter jejuni. by: (書目-電子資源)

Influence of autoinducer 2 (AI-2) and AI-2-like inhibitors generated from ground beef on Escherichia coli O157:H7 protein expression. by: (書目-電子資源)

A study of agricultural intensification: Ancient Maya agricultural terracing in the Xunantunich hinterland, Belize, Central America. 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)

Avaluo microbiologico de peligros y comparacion de la carne molida de venta al detal de procesadores locales de Puerto Rico y los importados de Estados Unidos. by: (書目-電子資源)

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)

Traceability and food safety: Liability, reputation, and willingness to pay. by: (書目-電子資源)

Enteric virus detection and inactivation in model food systems. 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)

Determination of grape and wine sensory attributes resulting from different pruning and irrigation practices on the Syrah (Vitis vinifera cv.) cultivar. by: (書目-電子資源)

Extrusion cooking to produce nutritious bean products. by: (書目-電子資源)

Development and validation of a dynamic vapor sorption-fast gas chromatography method for studying the effects of humidification and temperature on volatile release from amorphous carbohydrate glasses. 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)

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)

Food safety evaluation of recombinantly produced green fluorescent protein. by: (書目-語言資料,印刷品)

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)

Antimicrobial activity of chitosan impregnated into packaging films and chitosan in solution. by: (書目-語言資料,印刷品)

Effect of ozone and chlorine dioxide treatments used in perishable food applications on polymeric materials: Changes in mechanical, thermal and mass transfer properties. by: (書目-語言資料,印刷品)

Factors affecting the quantity and quality of porcine muscle and fat. by: (書目-語言資料,印刷品)

Packaging requirements for pulsed electric field processed orange juice. 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)

Effect of ozone treatment on quality of orange juice. by: (書目-語言資料,印刷品)

Stabilization of frozen foods by creation of a glassy state. by: (書目-語言資料,印刷品)

Rheological characterization of selected food gums. 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)

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)

Induction of leukocyte apoptosis by trichothecene mycotoxins. 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)

Structures, properties, and biogenesis of starch and cyanobacterial glycogen. by: (書目-語言資料,印刷品)

Honey amylase and the effect in starch-containing foods. by: (書目-語言資料,印刷品)

Investigation of flow of food materials in extrusion dies. 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)

Elucidation of the interaction between soy protein isolate and simulated beef flavour. 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)

Bacteriocins: Unique approaches for the characterization of peptide antimicrobials in lactic acid bacteria. 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)

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)

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)

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)

Food preservation by pulsed electric fields and selected antimicrobials . by: (書目-語言資料,印刷品)

Flavor profiles of Oklahoma-grown peanuts. 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)

Enzymatic methods for the analysis of lipophilic shellfish toxins. 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)

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)

Effects of lactic acid bacteria on the immune system. 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)

Pulsed electric field processing of functional foods. 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)

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)

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)

Roles of carbohydrates and proteins in the staling of wheat flour tortilla. 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)

Emulsions and microemulsions as antimicrobial delivery systems. 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)

Effect of aging on colonic chemoprevention by dietary curcumin. by: (書目-語言資料,印刷品)

Physical, perceptual, and bioactive components of chocolate. 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)

Continuous steam sterilization segmented flow aseptic processing of particle foods. by: (書目-語言資料,印刷品)

Moisture migration through fat-based multiphase systems. by: (書目-語言資料,印刷品)

Effect of xanthan gum addition on whey protein isolate stabilized emulsions. by: (書目-語言資料,印刷品)

Soybean responses to atmospheric increases in carbon dioxide and ozone. by: (書目-語言資料,印刷品)

Mechanism of gas cell stability in breadmaking. by: (書目-語言資料,印刷品)

Thermal behavior of food materials during high pressure processing. by: (書目-語言資料,印刷品)

Biology and biotechnology of modified oils. by: (書目-語言資料,印刷品)

Food and food related festivals in rural destination branding. by: (書目-語言資料,印刷品)

Phase 2 enzyme-inducing agents from soybean (Glycine max). by: (書目-語言資料,印刷品)

Wheat lignans and cancer prevention. by: (書目-語言資料,印刷品)

Production and antioxidant activity of raisin extracts. by: (書目-語言資料,印刷品)

Interaction between chitosan and protein stabilized emulsions. by: (書目-語言資料,印刷品)

Effects of Lactobacillus delbrueckii ssp. lactis R0187 on soy flour fermentation. 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)

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)

Thermal transitions, extrusion, and heat-sealing of whey protein edible films. by: (書目-語言資料,印刷品)

Biofilm formation and sliding translocation in Bacillus cereus. by: (書目-語言資料,印刷品)

The effects of cranberry juice on bone homeostastis in orchidectomized rats. 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)

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)

The effect of packaging attributes on consumer perception of cherry juice. by: (書目-語言資料,印刷品)

Technology diffusion and the beef industry: A communication investigation. 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)

Characterization of fresh muscle pigments in channel catfish and their influence by chilling stress. 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)

Immunomodulatory, anti-inflammatory and wound healing properties of Echinacea species. 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)

Physico-chemical and molecular characterization of soy bread containing almond. by: (書目-語言資料,印刷品)

Gluten protein molecular weight distribution effects on bread-making quality. 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)

Applications of infrared spectroscopy to agricultural and food products. by: (書目-語言資料,印刷品)

Rheology and stability of beverage emulsions in concentrated and diluted forms. 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)

Antifungal activity of flaxseed and flaxseed extracts. by: (書目-語言資料,印刷品)

Distribution and structural variation of non-starch polysaccharides in milling fractions of hull-less barley with variable amylose content and the subsequent evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fiber into bread. by: (書目-語言資料,印刷品)

A survey of commercially available broilers originating from organic, free-range and conventional production systems for cooked meat yields, meat composition and relative value. 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)

Pectin-whey protein interactions in whey-based tomato beverages. 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)

Assessment of oxalate absorption from cinnamon and turmeric. 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)

Determination of antioxidant activity of polyphenol extract from grape seeds. 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)

Consumer preferences for fat content in ground beef. by: (書目-語言資料,印刷品)

UV disinfection between concentric cylinders. 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)

Physiochemical properties and bioactivities of tea seed ( Camellia oleifera) oil. 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)

Almond skins as a natural antioxidant. 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)

Use of non-thermal, atmospheric-pressure plasma for reduction of bacterial food pathogens. by: (書目-電子資源)

Analysis of physical, chemical, and functionality properties of distillers dried grains with solubles (DDGS) for use in human foods. by: (書目-電子資源)

Effects of whey protein ingredients on mixing and baking properties of wheat flour. 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)

The evolution of phenolic compounds in red wine during post-fermentation maturation: Correlation with perceived astringency and bitterness. by: (書目-電子資源)

Study of baking conditions on par-baked bread properties. 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)

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)

Identification of contamination sources of Bacillus cereus in pasteurized milk. 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)

Microbial and sensory assessment of milk with an electronic nose. 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)

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)

Phosphorylation of starch by reactive extrusion. 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)

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)

Viscoelastic properties of corn starch-whey protein mixed gels and doughs. 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)

Heat transfer to a canned starch dispersion under agitation: Numerical simulation and experiment. by: (書目-語言資料,印刷品)

Characterization of biopolymers: Starch and soy protein. by: (書目-語言資料,印刷品)

Purification and characterization of starch phosphorylase from maize endosperm. 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)

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)

New food ingredient derived from casein/kappa-carrageenan interaction. 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)

The effect of microwave energy on the structure and function of food hydrocolloids. by: (書目-語言資料,印刷品)

Cereal beta-glucan: Structure and function. by: (書目-語言資料,印刷品)

High-pressure thermal sterilization of egg products. 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)

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)

Molecular characterization of conformational properties and molecular association of cereal beta-glucans. 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)

Accelerated ripening by enzyme modified application in Swiss cheese. 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)

Development and application of multiple polymerase chain reaction assays to detect ochratoxin-producing Aspergillus and Penicillium, and trichothecene-producing Fusarium in stored and processed grain. 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)

Evaluation of browning in fresh whole wheat pasta raviolis. 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)

Influence of selection for improved growth rate on pork quality. by: (書目-語言資料,印刷品)

Using ozone to control fungi in high moisture corn. 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)

Quality evaluation of Manitoba grown soybeans: Contents of soy isoflavones, hydrolysable carbohydrate, sucrose, and seed coat color under three different agronomic practices. 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)

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)

Nanoscale self-assembly of starch: Phase relations, formation, and structure. 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)

Characterization of sweet whey powder: Functionality, flavor and color. 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)

Hurdle technologies using natural plant extracts and nisin to control Listeria monocytogenes in model, soy protein edible film and ready-to-eat turkey frankfurter systems. 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)

Increasing water holding capacity of muscle foods: Protein isolate effect. by: (書目-語言資料,印刷品)

Sensory evaluation and the determination of the optimum month for the consumption and storage quality of daylily (Hemerocallis spp.) cultivars 'Rosie Meyer' and 'Siloam Powder Pink'. by: (書目-語言資料,印刷品)

Consumer acceptance of pre-marinated goat racks and goat breakfast sausage. 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)

Sorganol: In-field production of ethanol from sweet sorghum. 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)

Effect of coagulants and calcium reduction on mozzarella cheese functionality. by: (書目-語言資料,印刷品)

Fat transport properties and mechanisms during cooking of ground meat. 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)

Measures of oxidation of soybean and catfish oils. by: (書目-語言資料,印刷品)

Online UV sterilization of cheese whey. by: (書目-語言資料,印刷品)

Milk fat crystallization using a pseudo-solvent. 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)

Effect ofpH and salts on tenderness and water-holding capacity of muscle foods. 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)

Modified atmosphere packaging and postharvest quality of pigeon pea. 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)

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)

Gel formation, structure and stability of monostearin-oil-water mixtures. by: (書目-語言資料,印刷品)

Addition of three dietary fibers in an extruded whey and cornstarch expanded snack food. by: (書目-語言資料,印刷品)

Heat and mass transfer in deep fat frying of breaded chicken nuggets. by: (書目-語言資料,印刷品)

Rheological and thermal properties of sorghum dough. by: (書目-語言資料,印刷品)

Characterization of Vibrio parahaemolyticus isolated from Oregon and Washington coastal water and development of improved methods for Vibrio parahaemolyticus detection. by: (書目-語言資料,印刷品)

Application of nanotechnology to pathogen detection and inactivation . by: (書目-語言資料,印刷品)

Consumer attitudes and acceptability of catfish prepared in a low-fat manner. 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)

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)

Detection and characterization of foodborne pathogens on bison carcasses. 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)

Use of abscisic acid on table grapes: Effects on anthocyanins and color. by: (書目-語言資料,印刷品)

Fabrication of biosensors for food pathogen detection. 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)

Amaranth tissue culture for the production of natural food colorants. 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)

Emerging technologies and strategies to enhance anthocyanin stability. by: (書目-語言資料,印刷品)

Effects of anthocyanin rich extracts on multiple biomarkers of colon cancer. 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)

Red clover (Trifolium pratense) as a botanical dietary supplement. by: (書目-語言資料,印刷品)

A study of molecular structure and functional properties of rice starches. by: (書目-語言資料,印刷品)

In vitro and in vivo anti-angiogenic activities of milk sphingolipids. by: (書目-語言資料,印刷品)

Breast cancer inhibition by grape constituents. 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)

The effect of dietary vitamin E on the quality of moisture enhanced pork chops. 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)

Decontamination of alfalfa seeds and sprouts by novel methods. 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)

New analytical techniques for soy phytochemicals: Saponins and isoflavones. 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)

The effect of microwave blanching on the flavor attributes of peanuts. 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)

Anaerobic digestion of acid cheese whey with pH control. by: (書目-語言資料,印刷品)

Modified method for the microbial enumeration of high fat foods . by: (書目-語言資料,印刷品)

...what do you say? by: (書目-語言資料,印刷品)

Reforming food: How trans fats entered and exited the American food system. 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)

Studies on rice cooking. 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)

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)

In vitro degradation of bovine myofibrils is caused by mu-calpain, not caspase-3. by: (書目-語言資料,印刷品)

High-pressure induced gelation of globular proteins. by: (書目-語言資料,印刷品)

Aggregation mechanisms of a whey protein model system at low pH. by: (書目-語言資料,印刷品)

Optimization of procedures for oil extraction from animal tissue . by: (書目-語言資料,印刷品)

Protease use in ethanol production from dry fractionated corn . 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)

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)

Utilization of chlorine dioxide gas in food packaging application . 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)

Nutrient and contaminant dynamics in the marine food web of Kotzebue Sound (Alaska). 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)

Effects of dietary fat saturation on lipoprotein metabolism in rodents and humans. 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)

Change on a northern Wisconsin landscape: Legacies of human history. by: (書目-電子資源)

Transcription analysis of the nisin gene cluster in Lactococcus lactis ATCC 11454. by: (書目-電子資源)

Antioxidant properties of Colorado grown potatoes. by: (書目-電子資源)

Nutritional value and economic worth perceptions gained from label ingredient information and consumer confidence in information provided on food labels in the United States. by: (書目-電子資源)

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)

Production and evaluation of rice bran protein concentrate as a potential human food source. by: (書目-電子資源)

Separation of oryzanol from crude rice bran oil. by: (書目-電子資源)

Subdermal fat determined by ultrasound and electrical conductivity, and its relationship to body condition score of dairy cows. 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)

Oxidation of phytosterols in a simulated model food system. 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)

Effects of beta-glucan-starch interaction and extrusion cooking on the resistance of barley starches towards hydrolysis by amylases. 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)

Enzyme susceptibility of high-amylose starch precipitated from sodium hydroxide dispersions at different precipitation conditions. 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)

Determination of phytosterols in corn products using HPLC/ELSD. 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)

Development and characterization of gelatin films as active packaging layers. by: (書目-電子資源)

Investigation of binding of volatile flavor compounds by soy proteins in low-moisture food systems by inverse gas chromatography (IGC). by: (書目-電子資源)

Mathematical modeling of thermal processes: Effects on food safety and starch. 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)

Food fights: Who shapes international food safety standards and who uses them? 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)

A composition-based model for prediction of frozen muscle food quality. by: (書目-電子資源)

Identification of microorganisms in food ecosystems and characterization of physical and molecular events involved in biofilm development. 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)

Physico-chemical characterization of a novel functional food: Tomato juice with soy. 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)

Soft computing approaches for microbial food safety applications. 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)

Acceptability of food products containing almond oil in place of soybean oil. by: (書目-電子資源)

High performance liquid chromatographic method to determine natural folate (5-methyltetrahydrofolate) and added folic acid content in food matrices. by: (書目-電子資源)

Direct steam injection heating of liquid food products. by: (書目-電子資源)

Understanding the health benefits of whole grains. by: (書目-電子資源)

Peptides as flavor precursors in Maillard reaction. by: (書目-電子資源)

Efficacy of electrostatically sprayed Activin(TM) (activated lactoferrin), hot water, high pressure water and lactic acid individually and used in a multi-hurdle approach to remove Escherichia coli O157:H7 from beef tissues. by: (書目-電子資源)

Characterization of olive oils commercially available in the United States. by: (書目-電子資源)

Health-beneficial compounds in Cornus fruits. by: (書目-電子資源)

Comparing the frying stability of high oleic canola oil (Clearvalley 65) with the additions of rosemary extract and mixed tocopherols to the functions of cottonseed oil and Clearvalley 65 with TBHQ. by: (書目-電子資源)

Influence of sweetener type on growth, activity, and viability of yogurt cultures. by: (書目-電子資源)

Wheat disinfestation using microwave energy. by: (書目-電子資源)

Investigation of a watermelon pulp fruit and juice extraction device. 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)

Effects of ascorbic acid applied by two hydrocooling methods on physical, chemical and sensory attributes of green leaf lettuce stored at 5°C. 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)

Carcass characteristics, meat quality and ecology of free-ranging reindeer (Rangifer tarandus tarandus) from Alaska and impacts of stress and nutritional therapy on farmed wapiti (Cervus elaphus ). by: (書目-電子資源)

Determinacion del perfil microbiologico de la almeja (Lucina pectinata Gmelin, 1791), del ostion de mangle (Crassostrea rhizophorae Guilding, 1828) y las aguas de extraccion de bivalvos de la zona suroeste de Puerto Rico (Spanish text). 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)

Production of acetic acid by Saccharomyces cerevisiae during icewine fermentations. by: (書目-電子資源)

Impact of natural antioxidants on oxidative stress in Caco-2 human colon cells. by: (書目-電子資源)

Utilization of interfacial engineering to improve food emulsion properties. by: (書目-電子資源)

Rapid detection of Salmonella without enrichment. 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)

Characterization of ground coffee aroma from Puerto Rico using the solid phase microextraction technique (SPME) and gas chromatography coupled to mass spectrometry (GC/MS) (Spanish text). by: (書目-電子資源)

Development of a biosensor for the rapid detection of Salmonella Typhimurium in milk. by: (書目-電子資源)

Harmonizing international food safety: A case study of the Asia Pacific region and the United States identifying mechanisms, constraints and resources. by: (書目-電子資源)

Isolation, metabolism and bioavailability study of polymethoxyflavonoids. by: (書目-電子資源)

Effect of anthocyanin-rich extracts on 5-flurouracil chemotherapy. by: (書目-電子資源)

Phytochemical profiles and antioxidant properties of wheat. 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)

Development of volatile compounds in Pinot noir grapes and their contributions to wine aroma. by: (書目-電子資源)

Supercritical fluid extraction of rice bran with adsorption on rice hull ash. by: (書目-電子資源)

Ethanol and supercritical fluid extraction of Echinacea angustifolia roots. by: (書目-電子資源)

An evaluation of oil extraction technologies for sea buckthorn seed and pulp oils. by: (書目-電子資源)

Effects of an enzyme-enhanced rinse of cream storage tank on dairy wastewater. by: (書目-電子資源)

Israeli expatriate managers: An empirical study on knowledge transfer and retention. by: (書目-電子資源)

Improvement of leaf aldehyde production. by: (書目-電子資源)

Stabilization of omega-3 fatty acids rich oil and citral by phenolic plant extracts. 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)

Environmental manipulation to increase the nutritional content in leafy vegetables. by: (書目-電子資源)

Control of postmortem energy metabolism. by: (書目-電子資源)

Thermal effect on the activity of plasmin system components. 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)

Development and assessment of pilot food safety education materials for Hispanic workers in the mushroom industry using the Health Action Model. 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)

Plant oils as antibacterial agents. 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)

Efecto de pasteurizacion y adicion de sulfitos en la fermentacion de vino de pina. 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)

Bioterrorism preparedness in retail food establishments. by: (書目-電子資源)

Intake of phytochemicals by Americans and their potential health impacts. by: (書目-電子資源)

Food safety attitudes, beliefs, knowledge and self-reported practices of college students before and after educational intervention. 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)

Incidencia de los patogenos Escherichia coli O157:H7, Listeria monocytogenes y Salmonella spp. en la leche cruda en los tanques de enfriamiento en vaquerias de Puerto Rico. by: (書目-電子資源)

Starch biogenesis: Relationship between starch structures and starch biosynthetic enzymes. by: (書目-電子資源)

Mouthfeel sensory attributes and physical properties of carbonated beverages. 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)

Technologies to reduce nutrient excretion and odor production in swine. by: (書目-電子資源)

Purification of zein and xanthophylls from corn by process chromatography. 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)

Effects of combination heating on texture of fish mince. 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)

Geographic information system (GIS) and epidemiological associations among foodborne pathogens at the farm. by: (書目-電子資源)

Stability of coffee flavor compounds in model Fenton-type reaction systems. by: (書目-電子資源)

Alkaline noodles from hard winter wheats with varying protein and amylose contents and spaghetti from durum wheat with various protein ingredients. by: (書目-電子資源)

Food process control based on sensory evaluations. by: (書目-電子資源)

Electrochemical reactions during ohmic heating. by: (書目-電子資源)

Surimi wash water treatment by chitosan-alginate complexes: Effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment. by: (書目-電子資源)

Natural inhibitors of enzymatic browning. by: (書目-電子資源)

Extrusion of starches: Expansion and modeling with neural networks. by: (書目-電子資源)

Extraction of microcrystalline cellulose from coffee ( Coffea arabica) hull and its subsequent utilization as stabilizer of yogurt. by: (書目-電子資源)

Influence of calcium fortification, stabilization, and storage time on orange juice. by: (書目-電子資源)

Antibiotic-resistant bacteria in ready-to-eat shrimp. by: (書目-電子資源)

Meals identified as healthy choices on restaurant menus: An evaluation of accuracy. 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)

Supercritical fluid extraction of quercetin from onion skins. by: (書目-電子資源)

Use of silver zeolite as an antimicrobial agent in packaging film. by: (書目-電子資源)

The development of a continuous system for the production of powder caramel color. 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)

Antioxidant activity of corn fiber oil. by: (書目-電子資源)

Puffing of potato rice blends using a rice cake machine. by: (書目-電子資源)

Levels of the antioxidant glutathione in edible fruit species and the effect of irradiation quarantine treatment on glutathione levels in papaya. 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)

Characterization and by-products recovery from egg processing plant wastewaters using ultrafiltration, precipitation/coagulation, and electrocoagulation pretreatments. 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)

Effect of irradiation and antimicrobials on the growth and survival of Listeria monocytogenes and quality of ready-to-eat turkey meat products. by: (書目-電子資源)

An investigation of the kinetics and inhibition of pectinesterase. by: (書目-電子資源)

The use of plant oilbodies as an antigen production and delivery system. 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)

Sensory evaluation of electrostatically coated chips and powder physical property effects (size and food composition) on electrostatic coating improvement. by: (書目-電子資源)

An evaluation of microbial safety and quality parameters in ready-to-use spinach. 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)

Anti-inflammatory constituents in noni (Morinda citrifolia) fruits, sweet orange (Citrus sinensis) peel, and biotransformation pathway of nobiletin. 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)

Cross-linked resistant starch from high-amylose corn starch, and structures of phosphate esters in cross-linked resistant wheat starch determined by phosphorus-31 spectroscopy. by: (書目-電子資源)

Identification of carotenoids and flavonoids in spinach: Effects of growing season, genotype, maturity, and pressurized fluid extraction technologies. 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)

Mechanical properties of whey protein isolate-based edible films as affected by meat processing conditions and optimization of these properties. 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)

Supercritical carbon dioxide fractionation of lipids: Solubility behavior to process development. by: (書目-電子資源)

The health belief model and personality type as predictors of personal protective equipment use by critical care nurses at risk for exposure to tuberculosis. by: (書目-電子資源)

The feasibility of a weather derivative for Ontario ice wine producers. 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)

Ohmic heating of biomaterials: Peeling and effects of rotating electric field. by: (書目-電子資源)

Investigation of the effect of sulfitolysis on the functional properties and extrusion performance of whey protein concentrate. by: (書目-電子資源)

Characterization of polysaccharide-surfactant interaction. by: (書目-電子資源)

Reduction of salt (sodium chloride) losses during the manufacture of cheddar cheese. by: (書目-電子資源)

Etude de l'influence de la periode de recolte de l'algue brune Laminaria longicruris sur sa composition en polysaccharides bioactifs (French and English text). 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)

Influence of hand and machine processing and preservatives on quality of minimally processed vegetables. by: (書目-電子資源)

Soul food cafe: Recipes for the mind, body, and soul of African-Americans. by: (書目-電子資源)

Study of an outbreak of off-flavours in bulk-tank milk. 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)

Application of neural networks to fed-batch fermentation. by: (書目-電子資源)

Enzymatic modification of whey protein gels at lowpH. by: (書目-電子資源)

The role of the glutamate decarboxylase-mediated acid resistance on the environmental survival and the isolation of enterohemorrhagic Escherichia coli (EHEC). by: (書目-電子資源)

The EFQM model used like a continuous improvement tool, for a wine cooperatives system of Valenica Regulatory Council, Spain (Spanish text). 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)

The microbial quality and safety of produce. 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)

Formation, fate, and risks of disinfection by-products in foods and beverages. 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)

Role of cyclooxygenase-2 in deoxynivalenol-induced immunotoxicity. by: (書目-電子資源)

Effects of herbal constituents on proinflammatory cytokines. 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)

Bioactive constituents in Amelanchier fruits. 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)

Safety and efficacy of botanical supplements. by: (書目-電子資源)

Production of volatile sulfur compounds from inorganic sulfur by lactococci. by: (書目-電子資源)

Water and starch chain mobility in cassava starch as monitored by NMR: Effects of heat-moisture treatments, growth conditions and harvest time. by: (書目-電子資源)

Microstructure and surface properties of ice cream and frozen yogurt. 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)

Effects of wheat endosperm protein content and composition on white noodle quality. by: (書目-電子資源)

High pressure and temperature dependence of thermodynamic properties of model food solutions obtained from in situ ultrasonic measurements. 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 food systems by ultrasonic reflectance measurements. by: (書目-電子資源)

The measurement of tannins and polymeric pigments during grape ripening and winemaking using a combined bisulfite bleaching protein precipitation assay. 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)

Dough sheeting model verification by flow visualization. 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)

Crystallization kinetics and structure of milk fat fractions. by: (書目-電子資源)

Uses of thermal properties for non-destructive assessment of apple quality. by: (書目-電子資源)

Chemical fate of malvidin-3-glucoside during wine aging. 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)

Chemistry of black tea (Camellia sinensis) polyphenols and blue cohosh (Caulophyllum thalictroides) saponins. by: (書目-電子資源)

Characteristics of yogurt extended with flour. 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)

Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice. by: (書目-電子資源)

Processing foods by high hydrostatic pressure. by: (書目-電子資源)

Analysis of conveying and mixing in food processing using numerical simulation. by: (書目-電子資源)

Bacterial fermentation of peanut milk and its performance in selected food systems. 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)

Quality characteristics of pork loin, fresh ham, restructured pork roasts and boneless pork chops as influenced by food service cookery systems. 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)

Impact analysis of training food service personnel relative to food safety. 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)

Influence of sensory and non-sensory attributes of Chardonnay wine on acceptance and purchase intent. by: (書目-電子資源)

Quantitative analysis of sugars in confectionery products by Fourier transform infrared spectroscopy: Development of analytical methodology using a mid-infrared fiber optic probe and investigation of the effects of sugar-water interactions in model systems. by: (書目-電子資源)

Lactobacillus acidophilus NCFMRTM: An evaluation of its probiotic properties. by: (書目-電子資源)

Objective and physical evaluation of meat quality. 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)

Effects of myosin heavy chain isoform composition on muscle fiber ATPase activity, postmortem metabolism, and meat quality in porcine muscle. by: (書目-電子資源)

Development and application of novel ultrasound/MRI and rheological techniques to evaluate physical properties of foods during processing. 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)

The role of molecular methods in the detection of pathogens in food. by: (書目-電子資源)

Methods to optimize immunoassays for the detection of foodborne pathogens. 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 blueberry: Composition, anthocyanins, and polyphenolics. by: (書目-電子資源)

Real options and the management of R&D investment: An analysis of comparative advantage, market structure, and industry dynamics in biotechnology. 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)

The ideological position of scientists towards the science of genetically modified foods and its ethical considerations. by: (書目-電子資源)

Economics of producing a value-added seafood product from shrimp waste in Quebec. by: (書目-電子資源)

Preparation of salt triple fortified with vitamin A, iron and iodine. by: (書目-電子資源)

Exploring the antioxidant efficacy of tocotrienol rich mixed tocols in meats and cholesterol reduction effect of vascular rinsing and chilling technology. 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)

Development of a Reproducible Conjugative Gene Transfer System for Bifidobacteria and its Use for Investigating the Stress Response of Bifidobacterium longum DJO10A In Situ in a Yogurt Fermentation. by: (書目-語言資料,印刷品)

The Antimicrobial Activity of Bacillus subtilis strain CU12. by: (書目-語言資料,印刷品)

Purification, characterization, production and application of biopreservatives from Bacillus species. by: (書目-語言資料,印刷品)

Biocontrol of foodborne bacterial pathogens using immobilized bacteriophages. by: (書目-語言資料,印刷品)

Analysis of wine for acetaldehyde by gas chromatography. by: (書目-語言資料,印刷品)

Cooking and menu planning confidence of children participating in a cooking camp. 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)

Risk assessment of trace and undeclared allergens in processed foods. by: (書目-語言資料,印刷品)

Effect of Maillard-Induced Glycosylation on the Molecular Configuration of Whey Protein and its Solubility, Thermal Stability, and Overall Quality for Beverage Applications. by: (書目-語言資料,印刷品)

Characterization of edible bean flours: Properties and functionality. by: (書目-語言資料,印刷品)

Lipid rpotein interactions in peanut butter. by: (書目-語言資料,印刷品)

Spycy shores invite the eyes: Towards a multidisciplinary visual theory of food. 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)

Dietary milk fat globule membrane reduces the incidence of aberrant crypt foci in Fischer-344 rats and provides protection against gastrointestinal stress in mice treated with lipopolysaccharide. 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)

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)

Noninvasive cleaning and sanitation monitoring system for deli department processing. by: (書目-語言資料,印刷品)

Nanotechnology and food: The perception and level of acceptance of nanotechnology use in foods. 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)

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)

Becoming a lifer: Motivation and work ethic in the Alaska salmon processing industry. 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)

Immunization of the laying hen: Production and application of egg yolk antibodies. 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)

Survival and growth of indicator Escherichia coli, Escherichia coli O157:H7 and Salmonella on grapes and grape compost in relation to food safety risks and concerns. by: (書目-語言資料,印刷品)

Value-added poultry product development: A consumer driven approach. by: (書目-語言資料,印刷品)

Food safety in the Alberta food industry: Industry assessments. by: (書目-語言資料,印刷品)

Resistant-starch formation in high-amylose maize starch. 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)

Synthesis of opinions from the food manufacturing industry, academia representatives, and undergraduate students reviewed to highlight the skills, knowledge and attitudes applied to the product development process. 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)

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)

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)

Dietary functional ingredients and quality of irradiated turkey breast meat. by: (書目-電子資源)

Characterization of bioactive compounds in essential oils, fermented anchovy sauce, and edible plants, and, Induction of phytochemicals from edible plants using methyl jasmonate (MeJA) and chitosan. 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)

Behaviors of controlled starch gelatinization in supercritical fluid extrusion. by: (書目-電子資源)

Numerical simulation and experimental investigation of the baking process in a hybrid jet impingement and microwave (JIM) oven. by: (書目-電子資源)

Development, evaluation and characterization of protein-isoflavone enriched soymilk. 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)

Action research analysis of the forces affecting farmer participation in a West Virginia Cooperative Extension Service farmer education program. by: (書目-電子資源)

Non-therapeutic use of antimicrobials in concentrated animal feeding operations, and, The presence of antibiotic-resistant and arsenic-resistant bacteria in environmental samples and retail meats. 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)

The effects of fresh and frozen storage on palatability, oxidative rancidity and color of packaged beef steaks. by: (書目-電子資源)

Production of conjugated linoleic acid by Lactobacillus reuteri. by: (書目-電子資源)

Supercritical fluid extraction and analysis of phytochemicals. 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)

A new insight into the phase transition processes of food starches. 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)

The effects of irradiation and antioxidants on myoglobin derived from beef hearts . 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)

Antioxidant properties of sorghum. by: (書目-電子資源)

Dough expansion capacity as a research tool. 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)

Planning and optimization for logistics management in the food industry. by: (書目-電子資源)

Characterization of the interaction between Mycobacterium avium subsp. paratuberculosis and bovine epithelial cells in culture and identification of invasion-associated genes by transposon mutagenesis. by: (書目-電子資源)

Food safety and sanitation issues in day care centers. by: (書目-電子資源)

Effects of flour proteins, dough rheological properties, and flour extraction rates on northern-style Chinese steamed bread making. 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)

Transforms for multivariate classification and application in tissue image segmentation. by: (書目-電子資源)

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)

Effect of lipid source on the physical and sensory quality of baked products. 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 Millennial Generation and wine purchasing beliefs in casual dining restaurants. 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)

The impact of wine components on the chemical and sensory properties of wines. by: (書目-語言資料,印刷品)

The Functional and Nutritional Benefits of Soy in Snack Foods. by: (書目-語言資料,印刷品)

Roles of tea consumption & co-fortification in iron nutrition. 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)

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)

Assessing Microbial Risks and Management Strategies in Vegetables. 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)

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)

Process evaluation for wheat germ oil degumming. 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)

Chemical factors affecting degradation processes of vegetable oils during frying. by: (書目-語言資料,印刷品)

Dietary Protein and Weight in Midlife Adults. by: (書目-語言資料,印刷品)

Measuring food safety culture: Insights from onsite foodservice operations. by: (書目-語言資料,印刷品)

Effects of a Supplier Improvement Program on a Global Supply Chain. by: (書目-語言資料,印刷品)

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)

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)

Poultry Performance and Food Safety Impacts of Selected Organic Acids and Probiotics. by: (書目-電子資源)

Ultrasound-assisted extraction of red raspberry anthocyanins and utilization of mustard meal-derived products to improve food quality and safety. by: (書目-電子資源)

Ecology and epidemiology of Salmonella and Listeria monocytogenes in New York State produce production environments. by: (書目-電子資源)

A taste of culture: Perceptions about American fast food in China. by: (書目-語言資料,印刷品)

Bioprocessing of Industrial Sweetpotatoes for Biobased Products. by: (書目-語言資料,印刷品)

Rapid Determination of Aflatoxin B1, B2, G1, and G2 in Corn Meal Using Disposable Pipette Extraction (DPX) Followed By High Performance Liquid Chromatography (HPLC) Analysis. by: (書目-語言資料,印刷品)

Chemical characterization of meat related to animal diet. by: (書目-語言資料,印刷品)