Displaying works 61 - 80 of 123 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2011 journal article
Pathogen-produce pair attribution risk ranking tool to prioritize fresh produce commodity and pathogen combinations for further evaluation (P(3)ARRT)
FOOD CONTROL, 22(12), 1865โ1872.
2011 journal article
Lubricating properties of human whole saliva as affected by beta-lactoglobulin
FOOD HYDROCOLLOIDS, 25(6), 1499โ1506.
2011 journal article
Effects of Starter Culture and Storage on the Flavor of Liquid Whey
JOURNAL OF FOOD SCIENCE, 76(5), S354โS361.
2011 journal article
Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate
JOURNAL OF DAIRY SCIENCE, 94(8), 3747โ3760.
2011 journal article
Dissimilar Properties of Two Recombinant Lactobacillus acidophilus Strains Displaying Salmonella FliC with Different Anchoring Motifs
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 77(18), 6587โ6596.
2011 journal article
Construction of vectors for inducible and constitutive gene expression in Lactobacillus
Microbial Biotechnology, 4(3), 357โ367.
2011 journal article
Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures
FOOD HYDROCOLLOIDS, 25(6), 1538โ1546.
2011 journal article
Amphiphilic co-networks with moisture-induced surface segregation for high-performance nonfouling coatings
Family & Community Health, 34(4), 291โ300.
2011 review
Utilization of Dairy Byproduct Proteins, Surfactants, and Enzymes in Frozen Dough
[Review of ]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 51(4), 374โ382.
2011 journal article
Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-delta-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(8), 4071โ4077.
2011 journal article
Kinetic study of beta-lactoglobulin thermal aggregation at low pH
JOURNAL OF FOOD ENGINEERING, 106(2), 159โ165.
2011 journal article
Improvement of heating uniformity in packaged acidified vegetables pasteurized with a 915MHz continuous microwave system
Journal of Food Engineering, 105(1), 149โ160.
2011 journal article
Group-specific comparison of four lactobacilli isolated from human sources using differential blast analysis
GENES AND NUTRITION, 6(3), 319โ340.
2011 journal article
EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS
JOURNAL OF SENSORY STUDIES, 26(4), 278โ290.
2011 journal article
Durable antibacterial Ag/polyacrylonitrile (Ag/PAN) hybrid nanofibers prepared by atmospheric plasma treatment and electrospinning
EUROPEAN POLYMER JOURNAL, 47(7), 1402โ1409.
2011 journal article
The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties
FOOD HYDROCOLLOIDS, 25(7), 1687โ1701.
2011 journal article
Marinade Composition and Vacuum Effects on Liquid Uptake and Retention in Tumbled Fish Portions
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 20(2), 117โ128.
2011 journal article
Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins
JOURNAL OF DAIRY SCIENCE, 94(9), 4347โ4359.
2011 journal article
Comparison of environmental and egg microbiology associated with conventional and free-range laying hen management
POULTRY SCIENCE, 90(9), 2063โ2068.
2011 review
A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS
[Review of ]. JOURNAL OF TEXTURE STUDIES, 42(2), 103โ129.
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