-
1
-
-
84986463139
-
Effect of water activity on vitamin A degradation in wheat flour (Atta)
-
Arya S.S., and Thakur B.R. Effect of water activity on vitamin A degradation in wheat flour (Atta). Journal of Food Processing and Preservation 14 (1990) 123-134
-
(1990)
Journal of Food Processing and Preservation
, vol.14
, pp. 123-134
-
-
Arya, S.S.1
Thakur, B.R.2
-
2
-
-
0036328799
-
Storage water activity effect on oxidation and sensory properties of high-oleic peanuts
-
Baker G.L., Sims C.A., Gorbet D.A., Sanders T.H., and O'Keefe S.F. Storage water activity effect on oxidation and sensory properties of high-oleic peanuts. Journal of Food Science 67 4 (2002) 1600-1603
-
(2002)
Journal of Food Science
, vol.67
, Issue.4
, pp. 1600-1603
-
-
Baker, G.L.1
Sims, C.A.2
Gorbet, D.A.3
Sanders, T.H.4
O'Keefe, S.F.5
-
3
-
-
0003073130
-
Lipids
-
Belitz H.-D., and Grosch W. (Eds), Springer-Verlag Berlin, Heidelberg, Germany
-
Belitz H.-D., and Grosch W. Lipids. In: Belitz H.-D., and Grosch W. (Eds). Food chemistry (1999), Springer-Verlag Berlin, Heidelberg, Germany
-
(1999)
Food chemistry
-
-
Belitz, H.-D.1
Grosch, W.2
-
5
-
-
84872889193
-
-
Bell, L.N., & Labuza, T. P. (2000). Moisture sorption. Practical aspects of isotherm measurement and use. USA: American Ass of Cereal Chemists.
-
-
-
-
6
-
-
0343630936
-
Factors affecting macadamia nut stability: I. Raw kernels
-
Cavaletto C., Cruz A.D., Ross E., and Yamamoto H.Y. Factors affecting macadamia nut stability: I. Raw kernels. Food Technology 20 2 (1966) 1084-1087
-
(1966)
Food Technology
, vol.20
, Issue.2
, pp. 1084-1087
-
-
Cavaletto, C.1
Cruz, A.D.2
Ross, E.3
Yamamoto, H.Y.4
-
7
-
-
0041088661
-
The influence of moisture content and other factors on the stability of wheat flours at 37.8 °C
-
Cuendet L.S., Larson E., Norris C.G., and Geddes W.F. The influence of moisture content and other factors on the stability of wheat flours at 37.8 °C. Cereal Chemistry 31 (1954) 362-389
-
(1954)
Cereal Chemistry
, vol.31
, pp. 362-389
-
-
Cuendet, L.S.1
Larson, E.2
Norris, C.G.3
Geddes, W.F.4
-
8
-
-
21144469895
-
Contribution of phospholipids to headspace volatiles during storage of pecans
-
Erickson M.C. Contribution of phospholipids to headspace volatiles during storage of pecans. Journal of Food Quality 16 (1993) 13-24
-
(1993)
Journal of Food Quality
, vol.16
, pp. 13-24
-
-
Erickson, M.C.1
-
9
-
-
84988084026
-
The effects of temperature and moisture content on lipid peroxidation during storage of unblanched salted roasted peanuts: shelf life studies for unblanched salted roasted peanuts
-
Evranuz E.O. The effects of temperature and moisture content on lipid peroxidation during storage of unblanched salted roasted peanuts: shelf life studies for unblanched salted roasted peanuts. International Journal of Food Science Technology 28 (1993) 193-199
-
(1993)
International Journal of Food Science Technology
, vol.28
, pp. 193-199
-
-
Evranuz, E.O.1
-
10
-
-
0003895438
-
-
Marcel Dekker Inc, New York, USA
-
Fennema O.R. Food chemistry (1996), Marcel Dekker Inc, New York, USA
-
(1996)
Food chemistry
-
-
Fennema, O.R.1
-
11
-
-
0020652229
-
Volatile lipid oxidation products
-
Frankel E.N. Volatile lipid oxidation products. Progress in Lipid Research 22 (1982) 1-33
-
(1982)
Progress in Lipid Research
, vol.22
, pp. 1-33
-
-
Frankel, E.N.1
-
12
-
-
0000779998
-
Thermodynamic parameters and storage stability of drum dried peanut flakes
-
Hill P.E., and Rizvi S.S.H. Thermodynamic parameters and storage stability of drum dried peanut flakes. Lebensm Wissu Technology 15 4 (1982) 185-190
-
(1982)
Lebensm Wissu Technology
, vol.15
, Issue.4
, pp. 185-190
-
-
Hill, P.E.1
Rizvi, S.S.H.2
-
13
-
-
9644269110
-
Storage stability of pork scratchings, peanuts, oatmeal and muesli. Comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods
-
Jensen P.N., Bertelsen G., Danielsen B., Skibsted L.H., and Andersen M.L. Storage stability of pork scratchings, peanuts, oatmeal and muesli. Comparison of ESR spectroscopy, headspace-GC and sensory evaluation for detection of oxidation in dry foods. Food Chemistry 91 (2005) 25-38
-
(2005)
Food Chemistry
, vol.91
, pp. 25-38
-
-
Jensen, P.N.1
Bertelsen, G.2
Danielsen, B.3
Skibsted, L.H.4
Andersen, M.L.5
-
14
-
-
0042561999
-
Investigation of packaging systems for shelled walnuts based on oxygen absorbers
-
Jensen P.N., Sørensen G., Brockhoff P., and Bertelsen G. Investigation of packaging systems for shelled walnuts based on oxygen absorbers. Journal of Agricultural Food Chemistry 51 17 (2003) 4941-4947
-
(2003)
Journal of Agricultural Food Chemistry
, vol.51
, Issue.17
, pp. 4941-4947
-
-
Jensen, P.N.1
Sørensen, G.2
Brockhoff, P.3
Bertelsen, G.4
-
15
-
-
0035543018
-
Evaluation of quality changes in walnut kernels (Juglans regia L.) by VIS/NIR spectroscopy
-
Jensen P.N., Sørensen G., Engelsen S.B., and Bertelsen G. Evaluation of quality changes in walnut kernels (Juglans regia L.) by VIS/NIR spectroscopy. Journal of Agricultural Food Chemistry 49 12 (2001) 5790-5796
-
(2001)
Journal of Agricultural Food Chemistry
, vol.49
, Issue.12
, pp. 5790-5796
-
-
Jensen, P.N.1
Sørensen, G.2
Engelsen, S.B.3
Bertelsen, G.4
-
16
-
-
0003132043
-
Analysis of n-pentan and n-hexanal as indices of potato chip shelf life
-
Jeon I.J., and Bassette R. Analysis of n-pentan and n-hexanal as indices of potato chip shelf life. Journal of Food Quality 7 (1984) 97-105
-
(1984)
Journal of Food Quality
, vol.7
, pp. 97-105
-
-
Jeon, I.J.1
Bassette, R.2
-
17
-
-
77949528350
-
Kinetics of lipid oxidation in foods
-
Labuza T.P. Kinetics of lipid oxidation in foods. CRC Review of Food Technology 2 (1971) 335-405
-
(1971)
CRC Review of Food Technology
, vol.2
, pp. 335-405
-
-
Labuza, T.P.1
-
18
-
-
0002384997
-
The effect of water activity on reaction kinetics of food deterioration
-
59
-
Labuza T.P. The effect of water activity on reaction kinetics of food deterioration. Food Technology 34 4 (1980) 36-41 59
-
(1980)
Food Technology
, vol.34
, Issue.4
, pp. 36-41
-
-
Labuza, T.P.1
-
19
-
-
0014560699
-
Kinetics of linoleats oxidation in model systems
-
Labuza T.P., Tsuyuki H., and Karel M. Kinetics of linoleats oxidation in model systems. JAOCS 46 (1968) 409-416
-
(1968)
JAOCS
, vol.46
, pp. 409-416
-
-
Labuza, T.P.1
Tsuyuki, H.2
Karel, M.3
-
20
-
-
0032018221
-
Influence of different packaging materials on lipid oxidation in potato crisps exposed to fluorescent light
-
Lennersten M.S., and Lingnert H. Influence of different packaging materials on lipid oxidation in potato crisps exposed to fluorescent light. Lebensm Wissu Technology 31 (1998) 162-168
-
(1998)
Lebensm Wissu Technology
, vol.31
, pp. 162-168
-
-
Lennersten, M.S.1
Lingnert, H.2
-
21
-
-
84981876319
-
Autoxidation of methyl linoleate in freeze-dried model systems. I. Effect of water on the autocatalyzed oxidation
-
Maloney J.F., Labuza T.P., Wallace D.H., and Karel M. Autoxidation of methyl linoleate in freeze-dried model systems. I. Effect of water on the autocatalyzed oxidation. Journal of Food Science 31 (1965) 878-884
-
(1965)
Journal of Food Science
, vol.31
, pp. 878-884
-
-
Maloney, J.F.1
Labuza, T.P.2
Wallace, D.H.3
Karel, M.4
-
22
-
-
84981863822
-
Rate of deterioration of freeze-dried salmon as a function of relative humidity
-
Martinez F., and Labuza T.P. Rate of deterioration of freeze-dried salmon as a function of relative humidity. Journal of Food Science 33 (1968) 241-247
-
(1968)
Journal of Food Science
, vol.33
, pp. 241-247
-
-
Martinez, F.1
Labuza, T.P.2
-
23
-
-
0000462435
-
Peanut and walnut rancidity: Effects of oxygen concentration and relative humidity
-
472
-
Maté J.I., Saltveit M.E., and Krochta J.M. Peanut and walnut rancidity: Effects of oxygen concentration and relative humidity. Journal of Food Science 61 (1996) 465-468 472
-
(1996)
Journal of Food Science
, vol.61
, pp. 465-468
-
-
Maté, J.I.1
Saltveit, M.E.2
Krochta, J.M.3
-
24
-
-
9644287492
-
The effect of variations in moisture content on the storage deterioration rate of cake mixes
-
Matz S., McWilliams C.S., Larsen R.A., Mitchell J.H., McMullen J., and Layman B. The effect of variations in moisture content on the storage deterioration rate of cake mixes. Food Technology 6 (1955) 276-285
-
(1955)
Food Technology
, vol.6
, pp. 276-285
-
-
Matz, S.1
McWilliams, C.S.2
Larsen, R.A.3
Mitchell, J.H.4
McMullen, J.5
Layman, B.6
-
25
-
-
0029822579
-
Sensory and chemical studies of lipid oxidation in raw and heat-treated oat flours
-
Molteberg E.L., Magnus E.M., Bjørge J.M., and Nilsson A. Sensory and chemical studies of lipid oxidation in raw and heat-treated oat flours. Cereal Chemistry 73 5 (1996) 579-587
-
(1996)
Cereal Chemistry
, vol.73
, Issue.5
, pp. 579-587
-
-
Molteberg, E.L.1
Magnus, E.M.2
Bjørge, J.M.3
Nilsson, A.4
-
26
-
-
0000981075
-
Variation in oat groats due to variety, storage and heat treatment. II: Sensory quality
-
Molteberg E.L., Solheim R., Dimberg L.H., and Frølich W. Variation in oat groats due to variety, storage and heat treatment. II: Sensory quality. Journal of Cereal Science 24 3 (1996) 273-282
-
(1996)
Journal of Cereal Science
, vol.24
, Issue.3
, pp. 273-282
-
-
Molteberg, E.L.1
Solheim, R.2
Dimberg, L.H.3
Frølich, W.4
-
27
-
-
0002466165
-
Effects of storage and heat processing on the content and composition of free fatty acids in oats
-
Molteberg E.L., Vogt G., Nilsson A., and Frolich W. Effects of storage and heat processing on the content and composition of free fatty acids in oats. Cereal Chemistry 72 1 (1995) 88-93
-
(1995)
Cereal Chemistry
, vol.72
, Issue.1
, pp. 88-93
-
-
Molteberg, E.L.1
Vogt, G.2
Nilsson, A.3
Frolich, W.4
-
28
-
-
0036876842
-
Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes
-
Nissen L.R., Huynh-Ba T., Petersen M.A., Bertelsen G., and Skibsted L.H. Potential use of electron spin resonance spectroscopy for evaluating the oxidative status of potato flakes. Food Chemistry 79 (2002) 387-394
-
(2002)
Food Chemistry
, vol.79
, pp. 387-394
-
-
Nissen, L.R.1
Huynh-Ba, T.2
Petersen, M.A.3
Bertelsen, G.4
Skibsted, L.H.5
-
29
-
-
0033672474
-
Protection of dehydrated chicken meat by natural antioxidants as evaluated by electron spin resonance spectrometry
-
Nissen L.R., Månson L., Bertelsen G., Huynh-Ba T., and Skibsted L.H. Protection of dehydrated chicken meat by natural antioxidants as evaluated by electron spin resonance spectrometry. Journal of Agricultural Food Chemistry 48 11 (2000) 5548-5556
-
(2000)
Journal of Agricultural Food Chemistry
, vol.48
, Issue.11
, pp. 5548-5556
-
-
Nissen, L.R.1
Månson, L.2
Bertelsen, G.3
Huynh-Ba, T.4
Skibsted, L.H.5
-
30
-
-
0001986291
-
Methods to measure volatile compounds and the flavor significance of volatile compounds
-
Warner K., and Eskin N.A.M. (Eds), AOCS Press, Champaign, Illinois, USA
-
Przybylski R., and Eskin N.A.M. Methods to measure volatile compounds and the flavor significance of volatile compounds. In: Warner K., and Eskin N.A.M. (Eds). Methods to assess quality and stability of oils and fat-containing foods (1995), AOCS Press, Champaign, Illinois, USA 107-133
-
(1995)
Methods to assess quality and stability of oils and fat-containing foods
, pp. 107-133
-
-
Przybylski, R.1
Eskin, N.A.M.2
-
31
-
-
84987306790
-
Effects of environmental factors on the oxidation of potato chips
-
Quast D.G., and Karel M. Effects of environmental factors on the oxidation of potato chips. Journal of Food Science 37 (1972) 584-588
-
(1972)
Journal of Food Science
, vol.37
, pp. 584-588
-
-
Quast, D.G.1
Karel, M.2
-
33
-
-
0037411154
-
The dynamics of moisture migration in packaged multi-component food systems II: analytical solutions and comparison to experimental moisture transfer rate results
-
Risbo J. The dynamics of moisture migration in packaged multi-component food systems II: analytical solutions and comparison to experimental moisture transfer rate results. Journal of Food Engineering 58 (2003) 247-252
-
(2003)
Journal of Food Engineering
, vol.58
, pp. 247-252
-
-
Risbo, J.1
-
34
-
-
0037411170
-
The dynamics of moisture migration in packed multi-component food systems I: shelf life predictions for a cereal-raisin system
-
Risbo J. The dynamics of moisture migration in packed multi-component food systems I: shelf life predictions for a cereal-raisin system. Journal of Food Engineering 58 (2003) 239-246
-
(2003)
Journal of Food Engineering
, vol.58
, pp. 239-246
-
-
Risbo, J.1
-
35
-
-
33847171208
-
Packaging of cereal and snack foods
-
Robertson G.L. (Ed), Marcel Dekker, Inc, New York, USA
-
Robertson G.L. Packaging of cereal and snack foods. In: Robertson G.L. (Ed). Food packaging. Principles and practice (1993), Marcel Dekker, Inc, New York, USA
-
(1993)
Food packaging. Principles and practice
-
-
Robertson, G.L.1
-
36
-
-
0007841507
-
Studies on English (Persian) walnuts, Juglans regia. III.: stabilization of kernels
-
Rockland L.B., Swarthout D.M., and Johnson R.A. Studies on English (Persian) walnuts, Juglans regia. III.: stabilization of kernels. Food Technology 15 (1961) 112-115
-
(1961)
Food Technology
, vol.15
, pp. 112-115
-
-
Rockland, L.B.1
Swarthout, D.M.2
Johnson, R.A.3
-
37
-
-
0002102580
-
Moisture transfer simulation in packaged cereal-fruit systems
-
Sapru V., and Labuza T.P. Moisture transfer simulation in packaged cereal-fruit systems. Journal of Food Engineering 27 (1996) 45-61
-
(1996)
Journal of Food Engineering
, vol.27
, pp. 45-61
-
-
Sapru, V.1
Labuza, T.P.2
-
38
-
-
0031534916
-
Early events in oxidation of whole milk powder detected by electron spin resonance spectrometry. Carry-over effects from butter oil used for instantization
-
Stapelfeldt H., Mortensen G., and Skibsted L.H. Early events in oxidation of whole milk powder detected by electron spin resonance spectrometry. Carry-over effects from butter oil used for instantization. Milchwissenschaft-Milk Science International 52 5 (1997) 266-269
-
(1997)
Milchwissenschaft-Milk Science International
, vol.52
, Issue.5
, pp. 266-269
-
-
Stapelfeldt, H.1
Mortensen, G.2
Skibsted, L.H.3
-
39
-
-
0031318414
-
Towards use of electron spin resonance spectrometry in quality control of milk powder. Correlation between sensory score of instant whole milk powders and concentration of free radicals and 2-thiobarbituric acid reactive substances
-
Stapelfeldt H., Nielsen B.R., and Skibsted L.H. Towards use of electron spin resonance spectrometry in quality control of milk powder. Correlation between sensory score of instant whole milk powders and concentration of free radicals and 2-thiobarbituric acid reactive substances. Milchwissenschaft-Milk Science International 52 12 (1997) 682-685
-
(1997)
Milchwissenschaft-Milk Science International
, vol.52
, Issue.12
, pp. 682-685
-
-
Stapelfeldt, H.1
Nielsen, B.R.2
Skibsted, L.H.3
-
40
-
-
0344301892
-
Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder
-
Stapelfeldt H., Nielsen B.R., and Skibsted L.H. Effect of heat treatment, water activity and storage temperature on the oxidative stability of whole milk powder. International Dairy Journal 7 (1997) 331-339
-
(1997)
International Dairy Journal
, vol.7
, pp. 331-339
-
-
Stapelfeldt, H.1
Nielsen, B.R.2
Skibsted, L.H.3
|