Lebensmittel-Wissenschaft und-Technologie

Influence of Simulated Apple Cider Composition on the Heat Resistance of Escherichia coli O157:H7
pp. 295-304(10)
Authors: Li Wan Po J.M.; Piyasena P.; McKellar R.C.; Bartlett F.M.; Mittal G.S.; Lu X.

Vane Rheometry for Textural Characterization of Cheddar Cheeses: Correlation with Other Instrumental and Sensory Measurements
pp. 305-314(10)
Authors: Truong V.D.; Daubert C.R.; Drake M.A.; Baxter S.R.

Effect of High-Pressure Treatment on the Molecular Properties of Mushroom Polyphenoloxidase
pp. 315-318(4)
Authors: Sun N.; Lee S.; Song K.B.

Supercritical Fluid Extraction of Essential Oil Components from Lemon-Scented Botanicals
pp. 319-324(6)
Authors: Rozzi N.L.; Phippen W.; Simon J.E.; Singh R.K.

Proteolytic Activity of Muscle in Pre- and Post-Spawning Hake (Merluccius hubbsi Marini) After Frozen Storage
pp. 325-330(6)
Authors: Pérez-Borla O.; Roura S.I.; Montecchia C.L.; Roldán H.; Crupkin M.

Characterization of Native Microbial Population of Swiss Chard (Beta vulgaris, type cicla)
pp. 331-337(7)
Authors: Ponce A.G.; Roura S.I.; del Valle C.E.; Fritz R.

Effect of Storage Time and Conditions on the Hardness and Cooking Quality of Adzuki (Vigna angularis)
pp. 338-343(6)
Authors: Yousif A.M.; Deeth H.C.; Caffin N.A.; Lisle A.T.

Retention of Antioxidant Activity in Minimally Processed Mandarin and Satsuma Fruits
pp. 344-347(4)
Authors: Piga A.; Agabbio M.; Gambella F.; Nicoli M.C.

Heating Surface Temperature and Contact-Heat Transfer Coefficient of A Clam-Shell Grill
pp. 348-354(7)
Authors: Pan Z.; Singh R.P.

Investigation of Potential Taste Reduction of Catechin and Grape Seed Dimeric Phenols in Water by Wine Proteins
pp. 355-361(7)
Authors: Fukui M.; Yokotsuka K.; Ishii R.; O'Mahony M.; Rousseau B.

Does High Hydrostatic Pressure Affect Fruit Esters?
pp. 362-366(5)
Authors: Lambadarios E.; Zabetakis I.

Characterization of Apples and Apple Cider Produced by a Guelph Area Orchard
pp. 367-372(6)
Authors: Piyasena P.; Rayner M.; Bartlett F.M.; Lu X.; McKellar R.C.