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Journal of Food Science|November 13, 2007
Evaluation of thermal properties of food materials at high pressures using a dual-needle line-heat-source methodS Zhu, H S Ramaswamy, M Marcotte, et al.Journal of Food Science|November 13, 2007
Microwave heating of cooked pork patties as a function of fat contentP A Picouet, A Fernández, X Serra, et al.Journal of Food Science|November 13, 2007
Quality changes of salmon (Oncorhynchus gorbuscha) muscle during thermal processingFanbin Kong, Juming Tang, Barbara Rasco, et al.Journal of Food Science|November 13, 2007
Characterization of hydrophobic flavor release profile in oil-in-water emulsionsH J Giroux, V Perreault, M BrittenJournal of Food Science|November 13, 2007
Texture profile of tofu as affected by instron parameters and sample preparation, and correlations of instron hardness and springiness with sensory scoresS Yuan, S K C ChangJournal of Food Science|November 13, 2007
Sanitation procedure affects biochemical and nutritional changes of shredded carrotsSaúl Ruiz-Cruz, María A Islas-Osuna, Rogerio R Sotelo-Mundo, et al.Journal of Food Science|November 13, 2007
Color quality of Oregon strawberries--impact of genotype, composition, and processingT Ngo, R E Wrolstad, Y ZhaoJournal of Food Science|November 13, 2007
Relationship between postmortem changes and browning of boiled, dried, and seasoned product made from Japanese common squid (Tedarodes pacificus) mantle muscleYuji Omura, Masakatsu Yamazawa, Yumiko Yamashita, et al.Journal of Food Science|November 13, 2007
Thermal characteristics of ohmically heated rice starch and rice floursH J An, J M KingJournal of Food Science|November 13, 2007
Detection of nematodes in cod (Gadus morhua) fillets by imaging spectroscopyKarsten Heia, Agnar H Sivertsen, Svein K Stormo, et al.Pageof 885