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• Effect of microbial transglutaminase on gel properties and film characteristics of gelatin from lizardfish (Saurida spp.) scales
• Fruit quality, antioxidant contents and activity, and antiproliperative activity of strawberry fruit stored in elevated CO2 atmospheres
• A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure
• A PCR assay for specific detection of Vibrio parahaemolyticus serotype O3:K6 from shellfish
• A Process for the Preparation of Dehydrated Salted Fish Soy Cakes
• A Simple Centrifugal Method for Measuring Expressible Moisture, A Water Binding Property of Muscle Foods
• A Simple Method for Evaluating Textural Changes of Frozen Fish Minces
• A comparison of methods for polyuronide methoxyl determination
• A kinetic study of the loss of vitamin C, color, and firmness during thermal processing of canned peas
• A new method to quantify the coagulation process
• A simple nondestructive method for determination of air content in polymeric packages
• A solid state fermentation system for production of ethanol from apple pomace
• Action of Crude Papain Actin and Myosin Heavy Chains Isolated from Chicken Breast Muscle
• Adsorption and desorption of cholesterol in continuous supercritical fluid processing of milk fat
• Analysis of direct contact paper and paperboard food packaging for N-nitrosomorpholine and morpholine
• Anhydrous milk fat fractionation with continuous countercurrent supercritical carbon dioxide
• Antiangiogenetic effects of 4 varieties of grapes in vitro
• Antioxidant Properties of Phosphates and Other Additives During the Storage of Raw Mackerel and Lake Trout
• Apple cultivar and maturity affect haze-active protein and haze-active polyphenol concentrations in juice
• Apple cultivar variations in response to heat treatment and minimal processing
• Application of ultrasonic waves to detect sealworms in fish tissue
• Bacterial and Autolytic Changes in Water Retention and Adenosine Nucleotides of Cod Mince
• Best if Used By . . . ’ How Freshness Dating Influences Food Acceptance
• Bioavailability of elemental iron powders in bread assessed with an in vitro digestion/Caco-2 cell culture model
• Blanching effect on the polyphenoloxidase activity in table beets
• Calcium bioavailability from ripening cheddar cheese
• Changes in Electrophoretic Patterns of Gadoid and Non-Gadoid Fish Muscle During Frozen Storage
• Changes in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning
• Changes in cooking losses and sensory attributes of Angus and Holstein beef with increasing carcass weight, marbling score or longissimus ether extract
• Characteristics of Mackerel Mince Lipid Hydrolysis
• Characterization of pasteurized fluid milk shelf life attributes
• Characterization of polyphenoloxidase from Ravat 51 and Niagara grapes
• Characterization of thixotropic behavior of soft cheeses
• Clarification of apple juice by hollow fiber ultrafiltration: fluxes and retention of odor-active volatiles
• Color of minimally processed potatoes as affected by modified atmosphere packaging and antibrowning agents
• Comparative sorption of aromatic flavors by plastics used in food packaging
• Comparison of Water Gel Desserts from Fish Skin and Pork Gelatins using Instrumental Measurements
• Comparison of descriptive terminology systems for sensory evaluation of fluid milk
• Comparison of the availability of various forms of iron fortificants in bread and milk using an in vitro digestion/caco-2 cell culture method
• Comparison of thermoprocessed fishery products in cans and retortable pouches
• Computer-based retort control logic for precise on-line correction of process deviations
• Configuration, conformation, and sweetness of hexose anomers
• Continuous supercritical fluid processing of anhydrous milk fat in a packed column
• Cooking Enhances the Antioxidant Properties of Polyphosphates
• Correction factors for nondestructive measurement of residual volume of air in retort pouches
• Covalent attachment of lactase to low-density polyethylene films
• Cultivar Effects on Quality of Fresh Cut Apple Slices from I-Methylcyclopropene(1-MPC) -Treated Apple Fruit
• Determination of beta-carotene stereoisomers by spectrophotometric analysis
• Determination of cross-link density in egg white gels from stress relaxation data
• Determination of mass diffusivity of simple sugars in water by the rotating disk method
• Development of associations and kinetic models for microbiological data to be used in comprehensive food safety prediction software
• Dietary iron in swine rations affects nonheme iron and TBARS in pork skeletal muscles
• Direct and indirect scaling of taste - odor mixtures
• Draw pH and Storage Affect Rheological Properties of Mozzarella Cheese
• Effect of EDTA, HCl, and Citric Acid on Ca Salt Removal from Asian (Silver) Carp Scales Prior to Gelatin Extraction
• Effect of EDTA, HCl, and Citric Acid on Ca Salt Removal from Asian (Silver) Carp Scales Prior to Gelatin Extraction
• Effect of Nitrite on the Formation of Volatile Oxidation Products from Triolein
• Effect of blanching treatment on the firmness of canned carrots
• Effect of blanching on enzyme activity and quality changes in green peas
• Effect of chemical treatment and controlled atmospheres on postharvest nitrate-nitrite conversion in spinach
• Effect of cultural practices on chemical composition of processing vegetables
• Effect of volatile components of carrot seed oil in growth and aflatoxin production by Aspergillus parasiticus
• Effects of Alkaline and Acid Pretreatments on Alaska Pollock Skin Gelatin Extraction
• Effects of Extraction Conditions on the Sensory and Instrumental Characteristics of Fish Gelatin Gels
• Effects of Varied Zinc/Copper Ratios on Egg and Plasma Cholesterol Levels in White Leghorn Hens
• Effects of banana, orange, and apple on oxidative stress-induced neurotoxicity in PC-12 cells
• Effects of carbonic acid dips and packaging films on the shelf life of fresh fish fillets
• Effects of cooking and chemical treatment on heme and nonheme iron in meat
• Effects of gamma irradiation on the texture of minimally processed apple slices
• Effects of meat and selected food components on the valence of nonheme iron during in vitro digestion
• Effects of post-harvest handling and processing on vitamin contents of peas
• Effects of processing on amino acid and mineral contents of peas
• Elastic Attributes of Heated Egg Protein Gels
• Emulsification of Commercial Dairy Proteins with Exhaustively Washed Muscle
• Emulsion Capacity and Timed Emulsification of Chicken Breast Muscle Myosin
• Emulsion Stability Studies of Myosin and Exhaustively Washed Muscle from Chicken Breast Muscle
• Emulsion Stability and Water Uptake Ability of Chicken Muscle Protein as Affected by Microbial Transglutaminase
• Experimental and analytical temperature distributions during convection Heating
• Extending Shelf Life of Fresh Red Hake and Salmon Using CO2 O2 Modified Atmospheres and Potassium Sorbate Ice at 1 C
• Extra-cold Storage of Hake and Mackerel Fillets and Mince
• Extraction of cookie aroma compounds from aqueous and dough model system
• Extraction of pigments from mechanically deboned turkey meat
• Factors Affecting Quality of Fish Oil Mayonnaise
• Failure Deformation and Stress Relaxation of Heated Egg White Gels
• Flavonoids and antioxidant capacity of various cabbage genotypes at juvenile stage
• Flavor description of white wine by "expert" and non-expert wine consumers
• Frozen Storage of Unwashed Cod (Gadus morhua) Frame Mince with and without Kidney Tissues
• Gel Point of Whey and Egg Proteins Using Dynamic Rheological Data
• Globalization and Food Security
• Glutamine nitrogen and ammonium nitrogen supplied as a nitrogen source is not converted into nitrate nitrogen of plant tissues of hydroponically grown pak-choi(Brassica chinensis L
• Guidelines for the Preparation and Review of Seafood Technology-Related Papers
• Haze-active protein and polyphenols in apple juice assessed by turbidimetry
• Headspace gas composition and chitin content as measures of Rhizopus stolonifer growth
• How Diet and Health Labels Influence Taste and Satiation
• How does cooking time scale in size? A numerical modeling approach
• Impact of Harvesting and Processing Conditions on Green Leafy Volatile Development and Phenolics in Concord Grape Juice
• In vitro digestion/Caco-2 cell culture model to determine optimal ascorbic acid to Fe ratio in rice cereal
• In vitro estimation of relative iron availability in breads and meals containing different forms of fortification iron
• In vitro iron bioavailability and antioxidant activity of raisins
• Increase of conjugated linoleic acid (CLA) content in milk by fermentation with Lactic Acid Bacteria
• Individual packaging of apples for shelf life extension
• Influence of Modified Starches on the Stability of Beef Jerky Analogs during Storage
• Influence of surface topography on the effectiveness of Pulsed Light treatment for the inactivation of Listeria innocua on stainless steel surfaces
• Ingestion of N-¬nitrosamines from fried bacon: A consumer survey
• Inhibition of aflatoxin production by carrot root extract
• Interaction of Commercial Dairy Proteins and Chicken Breast Myosin in an Emulsion System
• Iron bioavailability and antioxidant activity of raisins
• Iron bioavailability from common raisin-containing foods assessed with an in vitro digestion/Caco-2 cell culture model: effects of raisins
• Isolation and further characterization of a heat resistant peroxidase isoenzyme from cauliflower
• Jam processing effects on phenolics and antioxidant capacity in anthocyanin-rich fruits: cherry, plum and raspberry
• Kinetics of microbial inactivation for alternative processing technologies: Microwave and radio-frequency processing
• Kinetics of microbial inactivation for alternative processing technologies: Ultraviolet light
• Light-oxidized flavor development in chocolate milk
• Lipid oxidation and warmed-over aroma (WOA) in cooked ground pork from swine fed increasing levels of iron
• Lipid oxidation and warmed-over aroma in cooked ground pork from swine fed increasing levels of iron
• Measurement and content of nonheme and total iron in muscle
• Measurement of provitamin A carotenopids in fresh and canned carrots and green peas
• Methyl anthranilate as an aroma constituent of American wine
• Modeling Gelation of Egg Albumen and Ovalbumin
• Modeling bovine serum albumin binding of flavor compounds (alcohols, aldehydes. esters and ketones) as a function of molecular properties
• Moisture sorption isotherms of canola meals, and applications to packaging
• Molecular weight cut-off of ultrafiltration membranes and the quality and stability of apple juice
• Muscle mineral concentrations as predictors of taste panel sensory attributes of beef
• Nanostructura characteization of catfish skin gelatin using atomic force microscopy
• Nanostructural characterization of catfish skin gelatin using atomic force microscopy
• Naringinase immobilization in packaging films for reducing naringin concentration in grapefruit juice
• Neuroprotective Effect of Caffeoylquinic Acids from Artemisia princeps Pampanini against Oxidative Stress-Induced Toxicity in PC-12 Cells
• Nitrogen fertilization and the formation of 2-pyrrolidone-5-carboxylic acid in stored and processed table beets
• Nitrosamines in malt and malt beverages
• Numerically predicted transient temperature and flow patterns during natural convection heating of canned liquid foods
• Optimisation of low temperature blanching of frozen jalapeño pepper (Capsicum annuum) using response surface methodology
• Optimisation of the blanching process for crispness of banana chips using response surface methodology
• Optimization and modeling of apple juice cross-flow microfiltration with a ceramic membrane
• Optimization of Extraction Conditions for Pollock Skin Gelatin
• Optimization of Gelatin Extraction from Silver Carp Skin
• Optimization of Hydrolysis Conditions for the Production of Antioxidant Peptides from Fish Gelatin Using Response Surface Methodology
• Overcoming the Taste Stigma of Soy
• Persistence of context effects with training and reference standards
• Phase behavior of a meat-starch extrudate illustrated on a state diagram
• Phase equilibria and distribution coefficients of b-lactones in SC-CO2
• Physicochemical and Sensory Characteristics of Fish Gelain
• Phytase and citric acid supplementation in whole-wheat bread improves phytate-phosphorus release and iron dialyzabilitiy
• Plasticizing and antiplasticizing effects of water and polyols on a meat-starch extruded matrix
• Potential Application of Microbial Antagonism to Extended Storage Stability of a Flesh Type Food
• Prebiotics and iron bioavailability – Is there a connection?
• Predicting dynamic elastic modulus of mixed gelatin-egg white gels
• Processing and Frozen Storage Effects on the Iron Content of Cod and Mackerel
• Promoting the development of value-added specialty foods through university-based food venture centers
• Properties of Alaska Pollock skin gelatin: Comparison with Tilapia and Pork Skin gelatin
• Protection of Menhaden Mince Lipids from Rancidity during Frozen Storage
• Proteolytic Enzymes and the Functionality of Chicken Egg Albumen
• Quality of minimally processed apple slices from selected cultivars
• Relationship of water content to textural characteristics, water activity, and thermal conductivity of some commercial sausages
• Release of 1-methylcyclopropene from heat-pressed polymer films
• Rheological behavior of frozen and thawed low-moisture, part-skim Mozzarella cheese
• Rheological properties of comminuted meat batters
• Rhubarb juice as a natural antibrowning agent
• Ripening of processing apples with postharvest ethephon
• Selected rheological properties of pH-adjusted or succinylated egg albumen
• Selective increase in conjugated linoleic acid in milk fat by crystallization
• Sensory analysis of carbonated apple juice using response surface methodology
• Sensory evaluation of geosmin in juice made from cooked beets
• Sensory evaluation of hearts of palm
• Sensory threshold of light-oxidized flavor defects in milk
• Separation of soy-spun fiber, egg albumen and wheat gluten blend by SDS gel electrophoresis
• Shelf-life extension of American ginseng by controlled atmosphere and modified atmosphere packaging
• Standardized Failure Compression Test of Protein Gels from a Collaborative Study
• Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study
• Step changes in screw speed affect extrusion temperature and pressure and extrudate characteristics
• Supercritical CO2 conditions affecting extraction of lipid and cholesterol from ground beef
• Supercritical CO2 extraction of pigments from annatto (Bixa Orellana) and some characteristics of the color extracts
• Textural Changes and Functional Properties of Cod Mince Proteins as Affected by Kidney Tissue and Cryoprotectants
• Texture Changes of Frozen Stored Cod and Ocean Perch Minces
• Texture Changes on Heating Egg White
• The Effect of Microgravity and Space Flight on the Chemical Senses
• The Effect of pH and Salt on the Solubility of Egg White Protein
• The Effects of Antemortem Injected Crude Papain in Chicken Muscle
• The Effects of Antioxidants and Chelators on the Stability of Frozen Stored Mechanically Deboned Flounder Meat
• The Effects of Vacuum Packaging, Glazing, and Erythorbic Acid on the Shelf-life of Frozen Hake and Mackerel
• The Physicochemical Parameters of Protein Additives and their Emulsifying Properties
• The Role of Chicken Breast Muscle Proteins in Meat Emulsion Formation: Myosin, Actin and Synthetic Actomyosin
• The Role of Chicken Breast Muscle Proteins in Meat Emulsion Formation: Natural Actomyosin, Contracted and Uncontracted Myofibrils
• The Shelf Life Extension of Haddock in Carbon Dioxide Oxygen Atmospheres with and without Potassium Sorbate
• The content of zinc in selected muscles from beef, pork, and lamb
• The importance of diacetyl as a flavor component in full fat cottage cheese
• The role of folate in reducing chronic and developmental disease risk: an overview
• Thermal Diffusivity of model meat analogs
• Thermal conductivity of liquid foods by the thermal comparator method
• Thermal processes for metal cans compared to retortable plastic containers
• Thermodynamic properties of water on rice from reversible and irreversible isotherms
• Timed Emulsification Studies with Chicken Breast Muscle: Soluble and Insoluble Myofibrillar Proteins
• Timed Emulsification Studies with Chicken Breast Muscle: Whole Muscle, Low Salt Washed Muscle and Low Salt Soluble Proteins
• Uncertainty in Thermal Process Calculations due to Variability in First-Order and Weibull Parameters
• Vacuum Packaging, Ascorbic Acid and Frozen Storage Effects on Heme and Nonheme Iron Content of Mackerel
• Validity of descriptive and defect-oriented terminology systems for sensory analysis of fluid milk
• Viscoelastic properties of butter
• Water Uptake, Protein Solubility, and Protein Changes of Cod Minced Stored on Ice as Affected by Polyphosphates
• Water activity calculation by direct measurement of vapor pressure
• Wettability of chitosan coating solution on Fuji apple skin