Showing results (911-920 of 8,848) with videos related to
Sort By:
Pageof 885
Journal of Food Science|September 3, 2009
Quantification of sensory and food quality: the R-index analysisHye-Seong Lee, Danielle van HoutJournal of Food Science|September 3, 2009
Image analysis of representative food structures: application of the bootstrap methodCristian Ramírez, Juan C Germain, José M AguileraJournal of Food Science|September 3, 2009
Workshop report: modeling the molecular mechanism of bacterial spore germination and elucidating reasons for germination heterogeneityKarl J Indest, Wallace G Buchholz, Jim R Faeder, et al.Journal of Food Science|September 3, 2009
Sensory properties and consumer perception of wet and dry cheese saucesJessica L Childs, Michele D Yates, MaryAnne DrakeJournal of Food Science|September 3, 2009
Sulfur-containing compounds heated under alkaline condition: antibrowning, antioxidative activities, and their effect on quality of shrimp during iced storageYoottana Phonpala, Soottawat Benjakul, Wonnop Visessanguan, et al.Journal of Food Science|October 6, 2009
Effects of high-intensity pulsed electric fields on lipoxygenase and hydroperoxide lyase activities in tomato juiceIngrid Aguiló-Aguayo, Robert Soliva-Fortuny, Olga Martín-BellosoJournal of Food Science|October 6, 2009
Monoclonal antibody-based sandwich ELISA for reliable identification of imported Pangasius catfishYun-Hwa P Hsieh, Yi-Tien Chen, Kamil GajewskiJournal of Food Science|October 6, 2009
Changes in tenderness, color, and water holding capacity of broiler breast meat during postdeboning agingY S Lee, C M Owens, J F MeullenetJournal of Food Science|October 6, 2009
Inactivation of Listeria monocytogenes on unpackaged and vacuum-packaged chicken frankfurters using pulsed UV-lightN M Keklik, A Demirci, V M PuriJournal of Food Science|October 6, 2009
Edible apple film wraps containing plant antimicrobials inactivate foodborne pathogens on meat and poultry productsSadhana Ravishankar, Libin Zhu, Carl W Olsen, et al.Pageof 885