-
1
-
-
84855949603
-
-
Part 101, Section 9, April
-
U.S. Code of Federal Regulations. Title 21, Part 101, Section 9, April 1999.
-
(1999)
Title 21
-
-
-
3
-
-
85051970356
-
Proposed FDA guideline for stability testing
-
Grimm, W., Ed., Wissenschaftliche Verlagsgesellschaft mbH, Stuttgart, Germany
-
Shultz, R.C. Proposed FDA guideline for stability testing. In Stability Testing of Drug Products. Grimm, W., Ed., Wissenschaftliche Verlagsgesellschaft mbH, Stuttgart, Germany, 1987.
-
(1987)
Stability Testing of Drug Products.
-
-
Shultz, R.C.1
-
5
-
-
0002817810
-
Dietary supplements: nutritional and legal considerations
-
Camire, M.E. and Kantor, M.A. Dietary supplements: nutritional and legal considerations. Food Technol., 53(7): 87-96, 1999.
-
(1999)
Food Technol.
, vol.53
, Issue.7
, pp. 87-96
-
-
Camire, M.E.1
Kantor, M.A.2
-
6
-
-
0001458143
-
Herbal Roulette
-
Anonymous
-
Anonymous. Herbal Roulette. Consumer Rep., 60(11): 698-705, 1995.
-
(1995)
Consumer Rep.
, vol.60
, Issue.11
, pp. 698-705
-
-
-
7
-
-
0028335893
-
What do commercial ginseng preparations contain?
-
Cui, J., Garle, M., Eneroth, P., and Bjorkhem, I. What do commercial ginseng preparations contain? Lancet, 344: 134, 1994.
-
(1994)
Lancet
, vol.344
, pp. 134
-
-
Cui, J.1
Garle, M.2
Eneroth, P.3
Bjorkhem, I.4
-
8
-
-
0001474335
-
Physiological components and health effects of ginseng, Echinacea, and sea buckthorn
-
Mazza, G., Ed., Technomic Publishing, Lancaster, PA
-
Li, T.S.C. and Wang, L.C.H. Physiological components and health effects of ginseng, Echinacea, and sea buckthorn. In Functional Foods: Biochemical and Processing Aspects. Mazza, G., Ed., Technomic Publishing, Lancaster, PA, 1998.
-
(1998)
Functional Foods: Biochemical and Processing Aspects.
-
-
Li, T.S.C.1
Wang, L.C.H.2
-
9
-
-
14444285482
-
Neuropharmacology of St. John's wort (Hypericum)
-
Bennett, Jr., D.A., Phun, L., Polk, J.F., Voglino, S.A., Zlotnik, V., and Raffa, R.B. Neuropharmacology of St. John's wort (Hypericum). Ann. Pharmacother. 32: 1201-1208, 1998.
-
(1998)
Ann. Pharmacother.
, vol.32
, pp. 1201-1208
-
-
Bennett, D.A.1
Phun, L.2
Polk, J.F.3
Voglino, S.A.4
Zlotnik, V.5
Raffa, R.B.6
-
10
-
-
0031993961
-
St. John's wort (Hypericum perforatum): clinical effects on depression and other conditions
-
Miller, A.L. St. John's wort (Hypericum perforatum): clinical effects on depression and other conditions. Altern. Med. Rev., 3: 18-26, 1998.
-
(1998)
Altern. Med. Rev.
, vol.3
, pp. 18-26
-
-
Miller, A.L.1
-
12
-
-
0001772095
-
Reaction kinetics and accelerated tests simulation as a function of temperature
-
Saguy, I., Ed., Marcel Dekker, New York
-
Labuza, T.P. and Kamman, J.F. Reaction kinetics and accelerated tests simulation as a function of temperature. In Computer-Aided Techniques in Food Technology. Saguy, I., Ed., Marcel Dekker, New York, 1983.
-
(1983)
Computer-Aided Techniques in Food Technology.
-
-
Labuza, T.P.1
Kamman, J.F.2
-
14
-
-
0002865881
-
Modeling of quality deterioration during food processing and storage
-
Saguy, I. and Karel, M. Modeling of quality deterioration during food processing and storage. Food Technol., 34(2): 78-85, 1980.
-
(1980)
Food Technol.
, vol.34
, Issue.2
, pp. 78-85
-
-
Saguy, I.1
Karel, M.2
-
17
-
-
0000176894
-
Nonenzymatic browning kinetics in an intermediate moisture model system: effect of glucose to lysine ratio
-
Warmbier, H.C., Schnickels, R.A., and Labuza, T.P. Nonenzymatic browning kinetics in an intermediate moisture model system: effect of glucose to lysine ratio. J. Food Sci., 41: 981-983, 1976.
-
(1976)
J. Food Sci.
, vol.41
, pp. 981-983
-
-
Warmbier, H.C.1
Schnickels, R.A.2
Labuza, T.P.3
-
18
-
-
0001292240
-
Maillard browning kinetics in a liquid model system
-
Baisier, W.M. and Labuza, T.P. Maillard browning kinetics in a liquid model system. J. Agric. Food Chem., 40: 707-713, 1992.
-
(1992)
J. Agric. Food Chem.
, vol.40
, pp. 707-713
-
-
Baisier, W.M.1
Labuza, T.P.2
-
19
-
-
0032429029
-
Glycine loss and Maillard browning as related to the glass transition in a model food system
-
Bell, L.N., Touma, D.E., White, K.L., and Chen, Y.H. Glycine loss and Maillard browning as related to the glass transition in a model food system. J. Food Sci., 63: 625-628, 1998.
-
(1998)
J. Food Sci.
, vol.63
, pp. 625-628
-
-
Bell, L.N.1
Touma, D.E.2
White, K.L.3
Chen, Y.H.4
-
20
-
-
84984515173
-
Stability of -L-aspartyl-L-phenylalanine methyl ester hydrochloride in aqueous solutions
-
Prudel, M. and Davidkova, E. Stability of -L-aspartyl-L-phenylalanine methyl ester hydrochloride in aqueous solutions. Die Nahrung, 25: 193-199, 1981.
-
(1981)
Die Nahrung
, vol.25
, pp. 193-199
-
-
Prudel, M.1
Davidkova, E.2
-
21
-
-
84985222661
-
Aspartame degradation kinetics as affected by pH in intermediate and low moisture food systems
-
Bell, L.N. and Labuza, T.P. Aspartame degradation kinetics as affected by pH in intermediate and low moisture food systems. J. Food Sci., 56: 17-20, 1991.
-
(1991)
J. Food Sci.
, vol.56
, pp. 17-20
-
-
Bell, L.N.1
Labuza, T.P.2
-
22
-
-
84987285740
-
Accelerated kinetic study of aspartame degradation in the neutral pH range
-
Tsoubeli, M. and Labuza, T.P. Accelerated kinetic study of aspartame degradation in the neutral pH range. J. Food Sci., 56: 1671-1675, 1991.
-
(1991)
J. Food Sci.
, vol.56
, pp. 1671-1675
-
-
Tsoubeli, M.1
Labuza, T.P.2
-
23
-
-
85009897175
-
Storage stability of thiamin and riboflavin in a dehydrated food system
-
Dennison, D., Kirk, J., Bach, J., Kokoczka, P., and Heldman, D. Storage stability of thiamin and riboflavin in a dehydrated food system. J. Food Proc. Preserv., 1: 43-54, 1977.
-
(1977)
J. Food Proc. Preserv.
, vol.1
, pp. 43-54
-
-
Dennison, D.1
Kirk, J.2
Bach, J.3
Kokoczka, P.4
Heldman, D.5
-
24
-
-
84987321980
-
Thiamin stability in simulated intermediate moisture food
-
Arabshahi, A. and Lund, D.B. Thiamin stability in simulated intermediate moisture food. J. Food Sci., 53: 199-203, 1988.
-
(1988)
J. Food Sci.
, vol.53
, pp. 199-203
-
-
Arabshahi, A.1
Lund, D.B.2
-
25
-
-
84987318566
-
Destruction of ascorbic acid as a function of water activity
-
Lee, S.H. and Labuza, T.P. Destruction of ascorbic acid as a function of water activity. J. Food Sci., 40: 370-373, 1975.
-
(1975)
J. Food Sci.
, vol.40
, pp. 370-373
-
-
Lee, S.H.1
Labuza, T.P.2
-
26
-
-
84987358427
-
Degradation of ascorbic acid in a dehydrated food system
-
Kirk, J., Dennison, D., Kokoczka, P., and Heldman, D. Degradation of ascorbic acid in a dehydrated food system. J. Food Sci., 42: 1274-1279, 1977.
-
(1977)
J. Food Sci.
, vol.42
, pp. 1274-1279
-
-
Kirk, J.1
Dennison, D.2
Kokoczka, P.3
Heldman, D.4
-
27
-
-
0033006578
-
Invertase storage stability and sucrose hydrolysis in solids as affected by water activity and glass transition
-
Chen, Y.H., Aull, J.L., and Bell, L.N. Invertase storage stability and sucrose hydrolysis in solids as affected by water activity and glass transition. J. Agric. Food Chem., 47: 504-509, 1999.
-
(1999)
J. Agric. Food Chem.
, vol.47
, pp. 504-509
-
-
Chen, Y.H.1
Aull, J.L.2
Bell, L.N.3
-
28
-
-
0037427317
-
Stability of isoflavones in soy milk stored at elevated and ambient temperatures
-
Eisen, B., Ungar, Y., and Shimoni, E. Stability of isoflavones in soy milk stored at elevated and ambient temperatures. J. Agric. Food Chem., 51: 2212-2215, 2003.
-
(2003)
J. Agric. Food Chem.
, vol.51
, pp. 2212-2215
-
-
Eisen, B.1
Ungar, Y.2
Shimoni, E.3
-
29
-
-
4143104664
-
Stability and shelf life of bioactive compounds during food processing and storage: soy isoflavones
-
Shimoni, E. Stability and shelf life of bioactive compounds during food processing and storage: soy isoflavones. J. Food Sci., 69(6): R160-R166, 2004.
-
(2004)
J. Food Sci.
, vol.69
, Issue.6
, pp. R160-R166
-
-
Shimoni, E.1
-
30
-
-
77949528350
-
Kinetics of lipid oxidation in foods
-
Labuza, T.P. Kinetics of lipid oxidation in foods. CRC Crit. Rev. Food Technol., 2: 355-405, 1971.
-
(1971)
CRC Crit. Rev. Food Technol.
, vol.2
, pp. 355-405
-
-
Labuza, T.P.1
-
31
-
-
0002226960
-
Kinetics of lipid oxidation
-
Schwartzberg, H.G. and Hartel, R.W., Eds., Marcel Dekker, New York
-
Karel, M. Kinetics of lipid oxidation. In Physical Chemistry of Foods. Schwartzberg, H.G. and Hartel, R.W., Eds., Marcel Dekker, New York, 1992.
-
(1992)
Physical Chemistry of Foods.
-
-
Karel, M.1
-
32
-
-
84985238598
-
Applicability of time-temperature indicators as shelf life monitors of food products
-
Taoukis, P.S. and Labuza, T.P. Applicability of time-temperature indicators as shelf life monitors of food products. J. Food Sci., 54: 783-788, 1989.
-
(1989)
J. Food Sci.
, vol.54
, pp. 783-788
-
-
Taoukis, P.S.1
Labuza, T.P.2
-
33
-
-
84985273053
-
Reliability of time-temperature indicators as food quality monitors under nonisothermal conditions
-
Taoukis, P.S. and Labuza, T.P. Reliability of time-temperature indicators as food quality monitors under nonisothermal conditions. J. Food Sci., 54: 789-792, 1989.
-
(1989)
J. Food Sci.
, vol.54
, pp. 789-792
-
-
Taoukis, P.S.1
Labuza, T.P.2
-
34
-
-
84963795135
-
A systematic evaluation of time-temperature indicators for use as consumer tags
-
Sherlock, M., Fu, B., Taoukis, P.S., and Labuza, T.P. A systematic evaluation of time-temperature indicators for use as consumer tags. J. Food Protect., 54: 885-889, 1991.
-
(1991)
J. Food Protect.
, vol.54
, pp. 885-889
-
-
Sherlock, M.1
Fu, B.2
Taoukis, P.S.3
Labuza, T.P.4
-
35
-
-
85051937698
-
Time-temperature indicators as food quality monitors
-
Henyon, D., Ed., American Society for Testing and Materials, Philadelphia, PA
-
Taoukis, P.S., Labuza, T.P., and Francis, R.C. Time-temperature indicators as food quality monitors. In Food Packaging Technology. Henyon, D., Ed., American Society for Testing and Materials, Philadelphia, PA, 1991.
-
(1991)
Food Packaging Technology.
-
-
Taoukis, P.S.1
Labuza, T.P.2
Francis, R.C.3
-
37
-
-
0002384997
-
The effect of water activity on reaction kinetics of food deterioration
-
Labuza, T.P. The effect of water activity on reaction kinetics of food deterioration. Food Technol., 34(4): 36-41 and 59, 1980.
-
(1980)
Food Technol.
, vol.34
, Issue.4
-
-
Labuza, T.P.1
-
39
-
-
67349199077
-
Recent research and development in the field of low-moisture and intermediate-moisture foods
-
Karel, M. Recent research and development in the field of low-moisture and intermediate-moisture foods. CRC Crit. Rev. Food Technol., 3: 329-373, 1973.
-
(1973)
CRC Crit. Rev. Food Technol.
, vol.3
, pp. 329-373
-
-
Karel, M.1
-
41
-
-
84985268956
-
Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods
-
Labuza, T.P., Kaanane, A., and Chen, J.Y. Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods. J. Food Sci., 50: 385-391, 1985.
-
(1985)
J. Food Sci.
, vol.50
, pp. 385-391
-
-
Labuza, T.P.1
Kaanane, A.2
Chen, J.Y.3
-
44
-
-
0003895438
-
-
3rd ed. Marcel Dekker, New York
-
Fennema, O.R., Ed. Food Chemistry, 3rd ed. Marcel Dekker, New York, 1996.
-
(1996)
Food Chemistry
-
-
Fennema, O.R.1
-
45
-
-
0011999781
-
Oxidation of ascorbic acid in copper-catalyzed sucrose solutions
-
Hsieh, Y.P. and Harris, N.D. Oxidation of ascorbic acid in copper-catalyzed sucrose solutions. J. Food Sci., 52: 1384-1386, 1987.
-
(1987)
J. Food Sci.
, vol.52
, pp. 1384-1386
-
-
Hsieh, Y.P.1
Harris, N.D.2
-
46
-
-
4744367038
-
Thermal stability and isomerization of lycopene in tomato oleoresins from different varieties
-
Hackett, M.M., Lee, J.H., Francis, D., and Schwartz, S.J. Thermal stability and isomerization of lycopene in tomato oleoresins from different varieties. J. Food Sci., 69(7): C536-C541, 2004.
-
(2004)
J. Food Sci.
, vol.69
, Issue.7
, pp. C536-C541
-
-
Hackett, M.M.1
Lee, J.H.2
Francis, D.3
Schwartz, S.J.4
-
47
-
-
0030129022
-
An introduction to active packaging for foods
-
Labuza, T.P. An introduction to active packaging for foods. Food Technol., 50(4): 68 and 70-71, 1996.
-
(1996)
Food Technol.
, vol.50
, Issue.4
-
-
Labuza, T.P.1
-
48
-
-
0033250151
-
D-Tagatose - a novel low-calorie bulk sweetener with prebiotic properties
-
Bertelsen, H., Jensen, B.B., and Buemann, B. D-Tagatose - a novel low-calorie bulk sweetener with prebiotic properties. World Rev. Nutr. Diet., 85: 98-109, 1999.
-
(1999)
World Rev. Nutr. Diet.
, vol.85
, pp. 98-109
-
-
Bertelsen, H.1
Jensen, B.B.2
Buemann, B.3
-
49
-
-
0036011228
-
Tagatose, the new GRAS sweetener and health product
-
Levin, G.V. Tagatose, the new GRAS sweetener and health product. J. Med. Food, 5: 23-36, 2002.
-
(2002)
J. Med. Food
, vol.5
, pp. 23-36
-
-
Levin, G.V.1
-
50
-
-
0001735031
-
Aspartame degradation in solution as impacted by buffer type and concentration
-
Bell, L.N. and Wetzel, C.R. Aspartame degradation in solution as impacted by buffer type and concentration. J. Agric. Food Chem., 43: 2608-2612, 1995.
-
(1995)
J. Agric. Food Chem.
, vol.43
, pp. 2608-2612
-
-
Bell, L.N.1
Wetzel, C.R.2
-
51
-
-
0031148656
-
Maillard reaction as influenced by buffer type and concentration
-
Bell, L.N. Maillard reaction as influenced by buffer type and concentration. Food Chem., 59: 143-147, 1997.
-
(1997)
Food Chem.
, vol.59
, pp. 143-147
-
-
Bell, L.N.1
-
52
-
-
25844454000
-
Kinetics of thiamin degradation in solutions under ambient storage conditions
-
Pachapurkar, D. and Bell, L.N. Kinetics of thiamin degradation in solutions under ambient storage conditions. J. Food Sci., 70(7): C423-C426, 2005.
-
(2005)
J. Food Sci.
, vol.70
, Issue.7
, pp. C423-C426
-
-
Pachapurkar, D.1
Bell, L.N.2
-
53
-
-
0003057252
-
Accelerated shelf-life testing of foods
-
Labuza, T.P. and Schmidl, M.K. Accelerated shelf-life testing of foods. Food Technol., 39(): 57-62, 64 and 134, 1985.
-
(1985)
Food Technol.
, vol.39
-
-
Labuza, T.P.1
Schmidl, M.K.2
|