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There are 66160 results for: content related to: Antioxidant Mechanism of Milk Mineral—High-Affinity Iron Binding

  1. Effect of the Type of Emulsifying Salt on Microstructure and Rheological Properties of “Requeijão Cremoso” Processed Cheese Spreads

    Journal of Food Science

    Volume 77, Issue 8, August 2012, Pages: E176–E181, Clarissa R. da Cunha, Maria Regina Alcântara and Walkiria H. Viotto

    Version of Record online : 18 JUL 2012, DOI: 10.1111/j.1750-3841.2012.02797.x

  2. Effect of Chelating Agents and Spice-Derived Antioxidants on Myoglobin Oxidation in a Lipid-Free Model System

    Journal of Food Science

    Volume 74, Issue 5, June/July 2009, Pages: C375–C379, Karin Allen and Daren Cornforth

    Version of Record online : 12 MAY 2009, DOI: 10.1111/j.1750-3841.2009.01170.x

  3. Survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. on Catfish Fillets Exposed to Microwave Heating in a Continuous Mode

    Journal of Food Science

    Volume 77, Issue 8, August 2012, Pages: E209–E214, Shiowshuh Sheen, Lihan Huang and Christopher Sommers

    Version of Record online : 3 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02817.x

  4. Mechanism of Polyphosphates Hydrolysis by Purified Polyphosphatases from the Dorsal Muscle of Silver Carp (Hypophthalmichthys Molitrix) as Detected by 31P NMR

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: C2413–C2419, Wei Liu, Meng Xu, Yawei Zhang, Fulong Wang, Teng Hui, Baowei Cui, Xiuyun Guo and Zengqi Peng

    Version of Record online : 28 SEP 2015, DOI: 10.1111/1750-3841.13080

  5. You have free access to this content
    Short-term psychodynamic psychotherapies for common mental disorders

    Intervention Review

    The Cochrane Library

    Allan A Abbass, Steve R Kisely, Joel M Town, Falk Leichsenring, Ellen Driessen, Saskia De Maat, Andrew Gerber, Jack Dekker, Sven Rabung, Svitlana Rusalovska and Elizabeth Crowe

    Published Online : 1 JUL 2014, DOI: 10.1002/14651858.CD004687.pub4

  6. Cooking Enhances the Antioxidant Properties of Polyphosphates

    Journal of Food Science

    Volume 69, Issue 1, January 2004, Pages: FCT16–FCT20, D. M. WEILMEIER and J. M. REGENSTEIN

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2004.tb17850.x

  7. Casein Peptization, Functional Properties, and Sensory Acceptance of Processed Cheese Spreads Made with Different Emulsifying Salts

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: C113–C120, Clarissa R. Cunha and Walkiria H. Viotto

    Version of Record online : 11 DEC 2009, DOI: 10.1111/j.1750-3841.2009.01444.x

  8. Properties, Translucence, and Microstructure of Pacific White Shrimp Treated with Mixed Phosphates as Affected by Freshness and Deveining

    Journal of Food Science

    Volume 73, Issue 1, January/February 2008, Pages: S31–S40, N. Rattanasatheirn, S. Benjakul, W. Visessanguan and K. Kijroongrojana

    Version of Record online : 26 DEC 2007, DOI: 10.1111/j.1750-3841.2007.00603.x

  9. Responses of endomycorrhizal and non-mycorrhizal plants of Acer pseudoplatanus to different levels of soluble and non-soluble phosphorus

    European Journal of Forest Pathology

    Volume 14, Issue 2, May 1984, Pages: 68–77, C. Brechet and F. le Tacon

    Version of Record online : 8 JUN 2007, DOI: 10.1111/j.1439-0329.1984.tb00155.x

  10. Changes in phytic acid and acid-soluble phosphorus in maturing pinto beans

    Journal of the Science of Food and Agriculture

    Volume 20, Issue 2, February 1969, Pages: 82–84, Rachel U. Makower

    Version of Record online : 5 MAY 2006, DOI: 10.1002/jsfa.2740200205

  11. Cook Yield, Texture and Gel Ultrastructure of Model Beef Batters as Affected by Low Levels of Calcium, Magnesium and Zinc Chloride

    Journal of Food Science

    Volume 63, Issue 6, November 1998, Pages: 945–950, R. Nayak, P. B. Kenney, S. Slider, M. K. Head and J. Killefer

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1998.tb15829.x

  12. Spatial relationship of groundwater–phosphorus interaction in the Kissimmee river basin, South Florida

    Hydrological Processes

    Volume 29, Issue 6, 15 March 2015, Pages: 1188–1197, Y. Assegid, A. M. Melesse and G. M. Naja

    Version of Record online : 11 JUN 2014, DOI: 10.1002/hyp.10241

  13. Studies on the Placental Transfer of Phosphate in the Guinea Pig:III. Phosphorus Compounds in the Placenta and their Uptake of Radioactive Phosphorus.

    Acta Physiologica Scandinavica

    Volume 39, Issue 2-3, April 1957, Pages: 277–283, FRITZ FUCHS and ANNA-RIITTA FUCHS

    Version of Record online : 8 DEC 2008, DOI: 10.1111/j.1748-1716.1957.tb01428.x

  14. Iron-Binding Properties, Amino Acid Composition, and Structure of Muscle Tissue Peptides from in vitro Digestion of Different Meat Sources

    Journal of Food Science

    Volume 72, Issue 1, January/February 2007, Pages: S019–S029, S. Storcksdieck, Genannt Bonsmann and R. F. Hurrell

    Version of Record online : 24 JAN 2007, DOI: 10.1111/j.1750-3841.2006.00229.x

    Corrected by:

    Corrections: Vol. 72, Nr. 2

    Vol. 72, Issue 2, vi, Version of Record online: 12 MAR 2007

  15. Antioxidant Properties of Phosphates and Other Additives During the Storage of Raw Mackerel and Lake Trout

    Journal of Food Science

    Volume 69, Issue 2, March 2004, Pages: fct102–fct108, D.M. WEILMEIER and J.M. REGENSTEIN

    Version of Record online : 30 JUN 2006, DOI: 10.1111/j.1365-2621.2004.tb15498.x

  16. Experimental and Analytical Temperature Distributions during Oven-Based Convection Heating

    Journal of Food Science

    Volume 75, Issue 1, January/February 2010, Pages: E66–E72, Kathryn L. McCarthy, Michael J. McCarthy, Vineet Rakesh and Ashim K. Datta

    Version of Record online : 11 DEC 2009, DOI: 10.1111/j.1750-3841.2009.01442.x

  17. Effects of Sodium Tripolyphosphate on the Physical, Chemical and Textural Properties of High-Collagen Frankfurters

    Journal of Food Science

    Volume 54, Issue 3, May 1989, Pages: 505–507, K.M. LADWIG, C.L. KNIPE and J.G. SEBRANEK

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.1989.tb04638.x

  18. You have free access to this content
    Phosphorus Release from Bog Lake Muds

    Limnology and Oceanography

    Volume 1, Issue 4, October 1956, Pages: 296–304, E. L. ZICKER, K. C. BERGER and A. D. HASLER

    Version of Record online : 22 DEC 2003, DOI: 10.4319/lo.1956.1.4.0296

  19. Evaluation of Various Infused Cryoprotective Ingredients for Their Freeze–Thaw Stabilizing and Texture Improving Properties in Frozen Red Hake Muscle

    Journal of Food Science

    Volume 72, Issue 1, January/February 2007, Pages: C056–C064, W. Bigelow and C.M. Lee

    Version of Record online : 10 JAN 2007, DOI: 10.1111/j.1750-3841.2006.00216.x

  20. Effect of γ-Ray Irradiation on Modeling Equilibrium Moisture Content of Wheat

    Journal of Food Science

    Volume 72, Issue 8, October 2007, Pages: E405–E411, Y. Yu and J. Wang

    Version of Record online : 10 OCT 2007, DOI: 10.1111/j.1750-3841.2007.00502.x