1. Biblio

Biblio

Found 14 results
Author Title Type [ Year(Asc)]
Filters: Keyword is Hot Temperature  [Clear All Filters]
2015
C. A. Durham, Bouma, A., and Meunier-Goddik, L., “A decision-making tool to determine economic feasibility and break-even prices for artisan cheese operations.”, J Dairy Sci, vol. 98, no. 12, pp. 8319-32, 2015.
Y. Deng, Luo, Y., Wang, Y., and Zhao, Y., “Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets.”, Food Chem, vol. 171, pp. 168-76, 2015.
J. Jung, Cavender, G., Simonsen, J., and Zhao, Y., “Investigation of the mechanisms of using metal complexation and cellulose nanofiber/sodium alginate layer-by-layer coating for retaining anthocyanin pigments in thermally processed blueberries in aqueous media.”, J Agric Food Chem, vol. 63, no. 11, pp. 3031-8, 2015.
2011
S. Li, Li, F., Wang, J., Zhang, W., Meng, Q., Chen, T. H. H., Murata, N., and Yang, X., “Glycinebetaine enhances the tolerance of tomato plants to high temperature during germination of seeds and growth of seedlings.”, Plant Cell Environ, vol. 34, no. 11, pp. 1931-43, 2011.
Z. H. Reed and Park, J. W., “Rheological and biochemical characterization of salmon myosin as affected by constant heating rate.”, J Food Sci, vol. 76, no. 2, pp. C343-9, 2011.
Z. Harold Reed, Guilford, W., and Park, J. Won, “Thermal denaturation of tilapia myosin and its subunits as affected by constantly increasing temperature.”, J Food Sci, vol. 76, no. 7, pp. C1018-24, 2011.
2009
S. Poowakanjana and Park, J. W., “Controlling the bleeding of carmine colorant in crabstick.”, J Food Sci, vol. 74, no. 9, pp. C707-12, 2009.
S. Rowland, Bower, C. K., Patil, K. N., and DeWitt, C. A. Mireles, “Updraft gasification of salmon processing waste.”, J Food Sci, vol. 74, no. 8, pp. E426-31, 2009.
2007
P. A. Vazquez-Landaverde, Qian, M. C., and Torres, J. A., “Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments.”, J Food Sci, vol. 72, no. 7, pp. E389-98, 2007.
T. Okada and Morrissey, M. T., “Recovery and characterization of sardine oil extracted by pH adjustment.”, J Agric Food Chem, vol. 55, no. 5, pp. 1808-13, 2007.
2004
O. Akpinar, McGorrin, R. J., and Penner, M. H., “Cellulose-based chromatography for cellooligosaccharide production.”, J Agric Food Chem, vol. 52, no. 13, pp. 4144-8, 2004.
K. - Y. Ng, Cho, C. - W., Henthorn, T. K., and Tanguay, R. L., “Effect of heat preconditioning on the uptake and permeability of R123 in brain microvessel endothelial cells during mild heat treatment.”, J Pharm Sci, vol. 93, no. 4, pp. 896-907, 2004.
2001
W. Visessanguan, Menino, A. R., Kim, S. M., and An, H., “Cathepsin L: a predominant heat-activated proteinase in arrowtooth flounder muscle.”, J Agric Food Chem, vol. 49, no. 5, pp. 2633-40, 2001.
T. E. Young, Ling, J., Geisler-Lee, C. J., Tanguay, R. L., Caldwell, C., and Gallie, D. R., “Developmental and thermal regulation of the maize heat shock protein, HSP101.”, Plant Physiol, vol. 127, no. 3, pp. 777-91, 2001.