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There are 11584 results for: content related to: Mass spectrometric determination of dabsyl-chloride derivatised anserine, carnosine and taurine in commercial chicken essences

  1. Viscosity of tangerine and lemon juices as a function of temperature and concentration

    International Journal of Food Science & Technology

    Volume 42, Issue 7, July 2007, Pages: 804–818, Mikail A. Magerramov, Aziz I. Abdulagatov, Ilmutdin M. Abdulagatov and Nazim D. Azizov

    Article first published online : 18 JUN 2007, DOI: 10.1111/j.1365-2621.2007.01286.x

  2. Convective heat transfer in herb and spices during open sundrying

    International Journal of Food Science & Technology

    Volume 44, Issue 4, April 2009, Pages: 657–665, Jaishree Akhilesh Prasad

    Article first published online : 13 FEB 2009, DOI: 10.1111/j.1365-2621.2006.01269.x

  3. Physicochemical and sensory analysis of dry bean landraces in conjunction with multivariate analysis: an exploratory approach

    International Journal of Food Science & Technology

    Volume 42, Issue 7, July 2007, Pages: 819–826, Ioannis S. Arvanitoyannis, Athanassios Mavromatis, Anestis Rodiatis and Christas Goulas

    Article first published online : 18 JUN 2007, DOI: 10.1111/j.1365-2621.2007.01289.x

  4. EPR study of thermally generated free radicals in nuts

    International Journal of Food Science & Technology

    Volume 42, Issue 12, December 2007, Pages: 1384–1389, Nicola D. Yordanov and Ralitsa Mladenova

    Article first published online : 10 MAY 2007, DOI: 10.1111/j.1365-2621.2006.01293.x

  5. Kinetic modelling of the quality degradation of frozen watermelon tissue: effect of the osmotic dehydration as a pre-treatment

    International Journal of Food Science & Technology

    Volume 42, Issue 7, July 2007, Pages: 790–798, Efimia Dermesonlouoglou, Maria Giannakourou and Petros Taoukis

    Article first published online : 10 MAY 2007, DOI: 10.1111/j.1365-2621.2006.01280.x

  6. The effects of preparatory procedures and storage temperature on the quality of carrot discs packaged in modified atmospheres

    International Journal of Food Science & Technology

    Volume 42, Issue 4, April 2007, Pages: 482–494, Valerie Cliffe-Byrnes, Louise Brennan and David O’ Beirne

    Article first published online : 26 MAR 2007, DOI: 10.1111/j.1365-2621.2007.01281.x

  7. Water vapour transmission in chocolate

    International Journal of Food Science & Technology

    Volume 38, Issue 4, April 2003, Pages: 493–497, Antonio C. B. Antunes and Isa G. J. de Avellar

    Article first published online : 26 MAR 2003, DOI: 10.1046/j.1365-2621.2003.00706.x

  8. Standardisation of process parametres for ready-to-eat squid masala in indigenous polymer-coated tin-free steel cans

    International Journal of Food Science & Technology

    Volume 42, Issue 10, October 2007, Pages: 1148–1155, Sreenath Pathiyaparambil Gopinath, Martin Xavier Kochery Anthony, Ravishankar Chandragiri Nagarajarao, Bindu Jaganath and Srinivasa Gopal Teralandur Krishnaswamy

    Article first published online : 16 JUN 2007, DOI: 10.1111/j.1365-2621.2006.01274.x

  9. Effect of Instantaneous Controlled Pressure Drop on the glucosinolate content of rapeseed

    International Journal of Food Science & Technology

    Volume 42, Issue 7, July 2007, Pages: 799–803, Joseph Haddad and Karim Allaf

    Article first published online : 16 MAR 2007, DOI: 10.1111/j.1365-2621.2006.01285.x

  10. Moisture diffusivity and water activity of part-baked bread at above and sub-freezing temperatures

    International Journal of Food Science & Technology

    Volume 41, Issue 1, January 2006, Pages: 33–44, Nasser Hamdami, Jean-Yves Monteau and Alain Le Bail

    Article first published online : 19 OCT 2005, DOI: 10.1111/j.1365-2621.2005.00984.x

  11. Power and temperature distribution during microwave thawing, simulated by using Maxwell's equations and Lambert's law

    International Journal of Food Science & Technology

    Volume 40, Issue 1, January 2005, Pages: 9–21, Chang Min Liu, Qi Zhi Wang and Noboru Sakai

    Article first published online : 7 JAN 2005, DOI: 10.1111/j.1365-2621.2004.00904.x

  12. The occurrence of mass transport processes during the leaching of amygdalin from bitter apricot kernels: detoxification and flavour improvement

    International Journal of Food Science & Technology

    Volume 41, Issue 2, February 2006, Pages: 201–213, Abdelmadjid Silem, Hans-Otto Günter, Jörn Einfeldt and Abdelkader Boualia

    Article first published online : 19 OCT 2005, DOI: 10.1111/j.1365-2621.2005.01049.x

  13. Mathematical modelling of mass transfer in the concentration polarisation layer of flat-sheet membranes during clarification of pomegranate juice

    International Journal of Food Science & Technology

    Volume 45, Issue 10, October 2010, Pages: 2096–2100, Hossein Mirsaeedghazi, Zahra Emam-Djomeh, Sayed M. Mousavi, Vali Enjileha, Mahdi Navidbakhsh and Seyyedeh M. Mirhashemi

    Article first published online : 16 AUG 2010, DOI: 10.1111/j.1365-2621.2010.02377.x

  14. An apparatus for on-line measuring electric field intensity during microwave heating: a theoretical consideration

    International Journal of Food Science & Technology

    Volume 40, Issue 7, August 2005, Pages: 743–757, Yi-Chung Fu, Binghuei B. Yang, Chung-Jen Chen and Shiow-Shuh Sheen

    Article first published online : 20 JUL 2005, DOI: 10.1111/j.1365-2621.2005.00994.x

  15. Wine waste treatment methodology

    International Journal of Food Science & Technology

    Volume 41, Issue 10, December 2006, Pages: 1117–1151, Ioannis S. Arvanitoyannis, Demetrios Ladas and Athanasios Mavromatis

    Article first published online : 11 OCT 2006, DOI: 10.1111/j.1365-2621.2005.01112.x

  16. Osmotic dehydration kinetics of carrot cubes in sodium chloride solution

    International Journal of Food Science & Technology

    Volume 43, Issue 8, August 2008, Pages: 1361–1370, Bahadur Singh, Parmjit S. Panesar and Vikas Nanda

    Article first published online : 15 FEB 2008, DOI: 10.1111/j.1365-2621.2007.01623.x

  17. Primary recovery of acid food colorant

    International Journal of Food Science & Technology

    Volume 42, Issue 11, November 2007, Pages: 1315–1326, Rosa Beatriz Cabrera and Hector Marcelo Fernandez-Lahore

    Article first published online : 22 OCT 2007, DOI: 10.1111/j.1365-2621.2006.01327.x

  18. Concentration polarization modelling in the maple sap concentration by reverse osmosis

    International Journal of Food Science & Technology

    Volume 34, Issue 3, June 1999, Pages: 217–228, Christian R. Bouchard and Rémi E. Lebrun

    Article first published online : 25 DEC 2001, DOI: 10.1046/j.1365-2621.1999.00252.x

  19. Estimation of apparent thermal conductivity of carrot purée during freezing using inverse problem

    International Journal of Food Science & Technology

    Volume 44, Issue 7, July 2009, Pages: 1292–1303, Viviana Cocco Mariani, Álvaro Cesar Camargo Do Amarante and Leandro Dos Santos Coelho

    Article first published online : 28 APR 2009, DOI: 10.1111/j.1365-2621.2009.01958.x

  20. Mass transfer modelling of the osmotic dehydration of some fruits

    International Journal of Food Science & Technology

    Volume 33, Issue 3, June 1998, Pages: 267–284, Nicolaos M. Panagiotou, Vaios T. Karathanos and Zacharias B. Maroulis

    Article first published online : 4 JAN 2002, DOI: 10.1046/j.1365-2621.1998.00167.x