| 181 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Physicochemical, Nutritional, and Microstructural Characteristics of Chickpeas (Cicer arietinum L.) and Common Beans (Phaseolus vulgaris L.) Following Microwave Cooking/
|
Marconi, Emanuele
|
American Chemical Society, Books and Journals Division]
|
2000
|
|
|
|
| 182 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Polygalacturonase, Pectinesterase, and Lipoxygenase Activities in High-Pressure-Processed Diced Tomatoes/
|
Shook, C M
|
American Chemical Society, Books and Journals Division]
|
2001
|
|
|
|
| 183 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Preheating Effects on the Textural Strength of Canned Green Beans. 1. Cell Wall Chemistry/
|
Stolle-Smits, Trinette
|
American Chemical Society, Books and Journals Division]
|
2000
|
|
|
|
| 184 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Production Process for High-Quality Pea-Protein Isolate with Low Content of Oligosaccharides and Phytate/
|
Fredrikson, Mattias
|
American Chemical Society, Books and Journals Division]
|
2001
|
|
|
|
| 185 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Progress of the Maillard Reaction and Antioxidant Action of Maillard Reaction Products in Preheated Model Systems during Storage/
|
Mastrocola, Dino
|
American Chemical Society, Books and Journals Division]
|
2000
|
|
|
|
| 186 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Reaction of B. cereus Bacteria and Peroxidase Enzymes under Pressures >400 MPa/
|
Pr�stamo, G
|
American Chemical Society, Books and Journals Division]
|
2001
|
|
|
|
| 187 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Reactions of Allyl Isothiocyanate with Alanine, Glycine, and Several Peptides in Model Systems/
|
Cejpek, Karel
|
American Chemical Society, Books and Journals Division]
|
2000
|
|
|
|
| 188 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Reduction of Azinphos-methyl, Chlorpyrifos, Esfenvalerate, and Methomyl Residues in Processed Apples/
|
Zabik, M J
|
American Chemical Society, Books and Journals Division]
|
2000
|
|
|
|
| 189 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Retention of Alkamides in Dried Echinacea purpurea/
|
Kim, Hyun-Ock
|
American Chemical Society, Books and Journals Division]
|
2000
|
|
|
|
| 190 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Retention of Caffeic Acid Derivatives in Dried/Echinacea purpurea/
|
Kim, Hyun-Ock
|
American Chemical Society, Books and Journals Division]
|
2000
|
|
|
|
| 191 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Revising the Role of pH and Thermal Treatments in Aflatoxin Content Reduction During the Tortilla and Deep Frying Processes/
|
Torres, Patricia
|
American Chemical Society, Books and Journals Division]
|
2001
|
|
|
|
| 192 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Role of the Waxy Skin Layer in Moisture Loss during Dehydration of Prunes/
|
Price, William E
|
American Chemical Society, Books and Journals Division]
|
2000
|
|
|
|
| 193 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Stability Study of a Sulfadimidine-Containing Medicated Premix and Its Mixture with Farm Feed/
|
Bernab�u, J A
|
American Chemical Society, Books and Journals Division]
|
2000
|
|
|
|
| 194 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Storage Temperature Effects on Blood Orange Fruit Quality/
|
Rapisarda, Paolo
|
American Chemical Society, Books and Journals Division]
|
2001
|
|
|
|
| 195 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Study of the Reactions between (+)-Catechin and Furfural Derivatives in the Presence or Absence of Anthocyanins and Their Implication in Food Color Change/
|
Es-Safi, Nour-Eddine
|
American Chemical Society, Books and Journals Division]
|
2000
|
|
|
|
| 196 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Sulfur Compounds Reduce Potato Toxins during Extrusion Cooking/
|
Surjawan, Iwan
|
American Chemical Society, Books and Journals Division]
|
2001
|
|
|
|
| 197 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Thermal Inactivation Kinetics and Application of Phospho- and Galactolipid-Degrading Enzymes for Evaluation of Quality Changes in Frozen Vegetables/
|
Kim, Myo-Jeong
|
American Chemical Society, Books and Journals Division]
|
2001
|
|
|
|
| 198 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Thermal Stability of Organophosphorus Pesticide Triazophos and Its Relevance in the Assessment of Risk to the Consumer of Triazophos Residues in Food/
|
Holden, Alexis J
|
American Chemical Society, Books and Journals Division]
|
2001
|
|
|
|
| 199 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Ultraviolet C Irradiation at 0.5 kJ*M-2 Reduces Decay without Causing Damage or Affecting Postharvest Quality of Star Ruby Grapefruit (C. paradisi Macf.)/
|
D'hallewin, Guy
|
American Chemical Society, Books and Journals Division]
|
2000
|
|
|
|
| 200 |
|
CHEMICAL CHANGES DURING PROCESSING/STORAGE - Use of 2-Furoylmethyl Derivatives of GABA and Arginine as Indicators of the Initial Steps of Maillard Reaction in Orange Juice/
|
Dolores del Castillo, M
|
American Chemical Society, Books and Journals Division]
|
2000
|
|
|
|
기사
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