|
Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
145 results found
| no | title | author | magazine | year | volume | issue | page(s) | type |
| 1 | Accessing the literature of food science |
Mundy, Catherine Curtin |
1991 |
2 | C |
p. 272-276 5 p. |
article |
|
| 2 | Advances in fisheries technology and biotechnology for increased profitability |
MacDonald, Grant A. |
1991 |
2 | C |
p. 333- 1 p. |
article |
|
| 3 | An overview of online information resources for food research |
O'Brien, John |
1991 |
2 | C |
p. 301-304 4 p. |
article |
|
| 4 | Antioxidant hypothesis of cardiovascular disease |
Duthie, Garry G. |
1991 |
2 | C |
p. 205-207 3 p. |
article |
|
| 5 | Application of deuterium NMR and isotopic analysis to the characterization of foods and beverages |
Guillou, Claude |
1991 |
2 | C |
p. 85-89 5 p. |
article |
|
| 6 | Bacteriocin production by lactic acid bacteria: potential for use in meat preservation |
Stiles, M.E. |
1991 |
2 | C |
p. 247-251 5 p. |
article |
|
| 7 | Biochemistry of foods (2nd edn) |
Waller, George R. |
1991 |
2 | C |
p. 209- 1 p. |
article |
|
| 8 | Bioflavour '90 |
Wilson, Lester A. |
1991 |
2 | C |
p. 98- 1 p. |
article |
|
| 9 | Biosensors: A practical approach |
Cardosi, Marco |
1991 |
2 | C |
p. 23-24 2 p. |
article |
|
| 10 | Biotechnology and food quality |
Wasserman, Bruce P. |
1991 |
2 | C |
p. 76- 1 p. |
article |
|
| 11 | Biotechnology and food safety |
Roller, Sibel |
1991 |
2 | C |
p. 232-233 2 p. |
article |
|
| 12 | Bitterness in foods and beverages |
Nishimura, Toshihide |
1991 |
2 | C |
p. 24-25 2 p. |
article |
|
| 13 | Books received |
1991 |
2 | C |
p. 131- 1 p. |
article |
||
| 14 | Books received |
1991 |
2 | C |
p. 154- 1 p. |
article |
||
| 15 | Characterizing food and its ingredients |
O'Brien, John |
1991 |
2 | C |
p. 79- 1 p. |
article |
|
| 16 | Chemical comparison of flavours in microwaved and conventionally heated foods |
Yeo, Helen C.H. |
1991 |
2 | C |
p. 329-332 4 p. |
article |
|
| 17 | Chemosensory changes with aging |
Tepper, Beverly J. |
1991 |
2 | C |
p. 244-246 3 p. |
article |
|
| 18 | Chicken DOPA |
Peters, F.E. |
1991 |
2 | C |
p. 44- 1 p. |
article |
|
| 19 | Community nutritional assessment with special reference to less technically developed countries |
Branca, Francesco |
1991 |
2 | C |
p. 45- 1 p. |
article |
|
| 20 | Contains products of gene technology |
Jones, Leighton |
1991 |
2 | C |
p. 183-184 2 p. |
article |
|
| 21 | Current issues in kosher foods |
Regenstein, Joe M. |
1991 |
2 | C |
p. 50-54 5 p. |
article |
|
| 22 | Databases for chemistry and molecular biology |
Bleasby, A.J. |
1991 |
2 | C |
p. 297-300 4 p. |
article |
|
| 23 | Databases in modern food microbiology |
Cole, Martin B. |
1991 |
2 | C |
p. 293-297 5 p. |
article |
|
| 24 | Decontamination of mycotoxin-containing foods and feedstuffs |
Beaver, Rodney W. |
1991 |
2 | C |
p. 170-173 4 p. |
article |
|
| 25 | Detecting irradiated foods |
Raffi, Jacques J. |
1991 |
2 | C |
p. 20- 1 p. |
article |
|
| 26 | Developing alternative meat-curing systems |
Shahidi, Fereidoon |
1991 |
2 | C |
p. 219-222 4 p. |
article |
|
| 27 | Development and efficacy of carbohydrate-electrolyte sports drinks |
Maughan, R.J. |
1991 |
2 | C |
p. 162-165 4 p. |
article |
|
| 28 | Dietary fish oil claims |
O'Brien, John |
1991 |
2 | C |
p. 1- 1 p. |
article |
|
| 29 | Dietary guidelines: their implications for the food industry |
Nesheim, M.C. |
1991 |
2 | C |
p. 138-140 3 p. |
article |
|
| 30 | Dietary proteins, cholesterol metabolism and atherosclerosis (monographs on atherosclerosis, vol. 16) |
West, Clive E. |
1991 |
2 | C |
p. 132-133 2 p. |
article |
|
| 31 | Disruption of macromolecular hydration — a possible origin of chilling destabilization of biopolymers |
Frenkel, Chaim |
1991 |
2 | C |
p. 39-42 4 p. |
article |
|
| 32 | DNA probes: applications in the food industry |
Leighton Jones, J. |
1991 |
2 | C |
p. 28-32 5 p. |
article |
|
| 33 | Edible fats and oils processing: Basic principles and modern practices |
Snyder, Harry E. |
1991 |
2 | C |
p. 132- 1 p. |
article |
|
| 34 | Editorial Board |
1991 |
2 | C |
p. i- 1 p. |
article |
||
| 35 | Electrical detection of foodborne microorganisms |
Mirhabibollahi, B. |
1991 |
2 | C |
p. 62-66 5 p. |
article |
|
| 36 | Enzyme engineering |
Pickersgill, Richard W. |
1991 |
2 | C |
p. 122-126 5 p. |
article |
|
| 37 | Enzymes: monitors of food stability and quality |
Whitaker, John R. |
1991 |
2 | C |
p. 94-97 4 p. |
article |
|
| 38 | Enzymes of psychrotrophs in raw food |
Venugopal, V. |
1991 |
2 | C |
p. 208-209 2 p. |
article |
|
| 39 | European and US federal food regulations: current issues |
Smith, Jane |
1991 |
2 | C |
p. 236-240 5 p. |
article |
|
| 40 | Flavour science and technology |
Chisholm, Mary G. |
1991 |
2 | C |
p. 155-156 2 p. |
article |
|
| 41 | Folic acid metabolism in health and disease |
Price, John |
1991 |
2 | C |
p. 260- 1 p. |
article |
|
| 42 | Foodborne diseases |
Mossel, D.A.A. |
1991 |
2 | C |
p. 105- 1 p. |
article |
|
| 43 | Foodborne listeriosis (proceedings of a symposium on September 7, 1988 in Wiesbaden, FRG) |
Collins-Thompson, D.L. |
1991 |
2 | C |
p. 134- 1 p. |
article |
|
| 44 | Food descriptions using taxonomy and the ‘Langual’ system |
Pennington, Jean A.T. |
1991 |
2 | C |
p. 285-288 4 p. |
article |
|
| 45 | Food flavourings |
Potter, Richard H. |
1991 |
2 | C |
p. 181- 1 p. |
article |
|
| 46 | Food flavours part C: The flavour of fruits |
O'Connor, T.P. |
1991 |
2 | C |
p. 232- 1 p. |
article |
|
| 47 | Food gels |
O'Sullivan, Michael |
1991 |
2 | C |
p. 76- 1 p. |
article |
|
| 48 | Food irradiation and the chemist |
Sjöberg, Anna-Maija |
1991 |
2 | C |
p. 306- 1 p. |
article |
|
| 49 | Food science and cooperative extension: a view of the past and a vision for the 21st century |
Schaffner, Donald W. |
1991 |
2 | C |
p. 108-109 2 p. |
article |
|
| 50 | Fouling of heat exchangers in the food industry: a chemical engineering prespective |
Fryer, P.J. |
1991 |
2 | C |
p. 33-37 5 p. |
article |
|
| 51 | FoxPro database management system |
Zaror, Claudio A. |
1991 |
2 | C |
p. 103-104 2 p. |
article |
|
| 52 | Functional additives for bakery foods |
Bent, A.J. |
1991 |
2 | C |
p. 210- 1 p. |
article |
|
| 53 | Gel electrophoresis of proteins — a practical approach (2nd edn) |
Joseph Kiely, L. |
1991 |
2 | C |
p. 230-231 2 p. |
article |
|
| 54 | Gene probes for bacteria |
Jones, Leighton |
1991 |
2 | C |
p. 133-134 2 p. |
article |
|
| 55 | Going online |
Buxton, Andrew |
1991 |
2 | C |
p. 266-268 3 p. |
article |
|
| 56 | Guide to food transport: Fish, meat and dairy products |
Cowell, N.D. |
1991 |
2 | C |
p. 157- 1 p. |
article |
|
| 57 | Gums and stabilisers for the food industry 5 |
Taravel, François R. |
1991 |
2 | C |
p. 182- 1 p. |
article |
|
| 58 | Handbook of breadmaking technology |
Ponte Jr, J.G. |
1991 |
2 | C |
p. 333-334 2 p. |
article |
|
| 59 | Hans-Ulrich Aeschbacher (1942–1991) |
Acheson, Ruth |
1991 |
2 | C |
p. 208- 1 p. |
article |
|
| 60 | Improving the image of food science |
O'Brien, John |
1991 |
2 | C |
p. 213- 1 p. |
article |
|
| 61 | Industrialization of indigenous fermented foods |
Kadam, S.S. |
1991 |
2 | C |
p. 231- 1 p. |
article |
|
| 62 | Information technology and food composition databases |
Klensin, John C. |
1991 |
2 | C |
p. 279-282 4 p. |
article |
|
| 63 | Intense sweeteners for the food industry: an overview |
Grenby, T.H. |
1991 |
2 | C |
p. 2-6 5 p. |
article |
|
| 64 | Is oily fish good for the heart? |
Burr, Michael L. |
1991 |
2 | C |
p. 17-20 4 p. |
article |
|
| 65 | Is there a biochemical basis for ‘nutrient need’? |
Hemilä, Harri |
1991 |
2 | C |
p. 73- 1 p. |
article |
|
| 66 | Labelling dilemmas for the food scientist |
O'Brien, John |
1991 |
2 | C |
p. 235- 1 p. |
article |
|
| 67 | Lipids, lipid peroxidation and human health |
Das, U.N. |
1991 |
2 | C |
p. 44-45 2 p. |
article |
|
| 68 | Liquid chromatography/mass spectrometry: Techniques and applications |
Hartman, Thomas G. |
1991 |
2 | C |
p. 180- 1 p. |
article |
|
| 69 | Listeriosis: biology and implications for the food industry |
Gahan, Cormac G.M. |
1991 |
2 | C |
p. 89-93 5 p. |
article |
|
| 70 | Low-calorie fat substitutes |
Singhal, Rekha S. |
1991 |
2 | C |
p. 241-244 4 p. |
article |
|
| 71 | Mechanisms of action of food preservation procedures |
Solberg, Myron |
1991 |
2 | C |
p. 155- 1 p. |
article |
|
| 72 | Methods for the separation and concentration of bacteria from foods |
Payne, Martin J. |
1991 |
2 | C |
p. 315-319 5 p. |
article |
|
| 73 | Microbiology illuminated: gene engineering and bioluminescence |
Stewart, Gordon S.A.B. |
1991 |
2 | C |
p. 7-10 4 p. |
article |
|
| 74 | Microbiology of marine food products |
Gram, Lone |
1991 |
2 | C |
p. 259-260 2 p. |
article |
|
| 75 | Micronutrients and health II: trace elements conference |
Shortt, C. |
1991 |
2 | C |
p. 227-230 4 p. |
article |
|
| 76 | Modelling food systems |
O'Brien, John |
1991 |
2 | C |
p. 107- 1 p. |
article |
|
| 77 | Modern lifestyles, lower energy intake and micronutrient status |
Southon, Susan |
1991 |
2 | C |
p. 258-259 2 p. |
article |
|
| 78 | Modification of food proteins by covalent crosslinking |
Singh, Harjinder |
1991 |
2 | C |
p. 196-200 5 p. |
article |
|
| 79 | Molecular microscopy — probing biological structure |
Morris, V.J. |
1991 |
2 | C |
p. 80-84 5 p. |
article |
|
| 80 | Molecular modeling in food research: applications |
Kumosinski, Thomas F. |
1991 |
2 | C |
p. 190-193 4 p. |
article |
|
| 81 | Molecular modeling in food research: technology and techniques |
Kumosinski, Thomas F. |
1991 |
2 | C |
p. 110-115 6 p. |
article |
|
| 82 | Molecular modelling in food research: an exciting future |
O'Brien, John |
1991 |
2 | C |
p. 185-186 2 p. |
article |
|
| 83 | Muscle and meat biochemistry |
1991 |
2 | C |
p. 105-106 2 p. |
article |
||
| 84 | Mushroom mycelium as a potential source of food flavour |
Hadar, Yitzhak |
1991 |
2 | C |
p. 214-218 5 p. |
article |
|
| 85 | Natural antioxidants for food use |
Pokorný, Jan |
1991 |
2 | C |
p. 223-227 5 p. |
article |
|
| 86 | New developments in dietary fibre: Physiological, physicochemical and analytical aspects |
Faulks, R.M. |
1991 |
2 | C |
p. 210- 1 p. |
article |
|
| 87 | New methods in mass spectrometry of proteins |
Beavis, Ronald |
1991 |
2 | C |
p. 251-253 3 p. |
article |
|
| 88 | News |
1991 |
2 | C |
p. 47- 1 p. |
article |
||
| 89 | News |
1991 |
2 | C |
p. 77- 1 p. |
article |
||
| 90 | News |
1991 |
2 | C |
p. 135- 1 p. |
article |
||
| 91 | News |
1991 |
2 | C |
p. 211- 1 p. |
article |
||
| 92 | News |
1991 |
2 | C |
p. 158-159 2 p. |
article |
||
| 93 | News |
1991 |
2 | C |
p. 233-234 2 p. |
article |
||
| 94 | News |
1991 |
2 | C |
p. 262-263 2 p. |
article |
||
| 95 | Non-nutrient databases |
Louekari, K. |
1991 |
2 | C |
p. 289-292 4 p. |
article |
|
| 96 | Non-provitamin A activity of carotenoids: immunoenhancement |
Bendich, Adrianne |
1991 |
2 | C |
p. 127-130 4 p. |
article |
|
| 97 | Novel liposome microencapsulation techniques for food applications |
Kim, Hye-Hyun Y. |
1991 |
2 | C |
p. 55-61 7 p. |
article |
|
| 98 | Nutrition and the brain (Vol. 8) |
Crawford, Michael A. |
1991 |
2 | C |
p. 334- 1 p. |
article |
|
| 99 | Oat β-glucan-physicochemical properties and physiological effects |
Wood, Peter J. |
1991 |
2 | C |
p. 311-314 4 p. |
article |
|
| 100 | Omega-3 fatty acids in health and disease |
Hornstra, G. |
1991 |
2 | C |
p. 305- 1 p. |
article |
|
| 101 | Optimization of deep-fat frying operations |
Blumenthal, Michael M. |
1991 |
2 | C |
p. 144-148 5 p. |
article |
|
| 102 | Parallels between milk clotting and blood clotting: opportunities for milk-derived products |
Jollès, Pierre |
1991 |
2 | C |
p. 42-43 2 p. |
article |
|
| 103 | Possibilities for in-line food analysis |
O'Brien, John |
1991 |
2 | C |
p. 309-310 2 p. |
article |
|
| 104 | Problems in nutritional analysis |
O'Brien, John |
1991 |
2 | C |
p. 283-285 3 p. |
article |
|
| 105 | Processing and packaging of heat preserved foods |
McCarthy, D. |
1991 |
2 | C |
p. 261- 1 p. |
article |
|
| 106 | Protein engineering: Approaches to the manipulation of protein folding |
Sawyer, Lindsay |
1991 |
2 | C |
p. 75-76 2 p. |
article |
|
| 107 | Protein structure, prediction and design |
Duffon, Mark |
1991 |
2 | C |
p. 261-262 2 p. |
article |
|
| 108 | Proximate analysis of foods by mid-FTIR spectroscopy |
van de Voort, F.R. |
1991 |
2 | C |
p. 13-17 5 p. |
article |
|
| 109 | PSA-System version 1.61 |
Clyne, J. |
1991 |
2 | C |
p. 130-131 2 p. |
article |
|
| 110 | Psychological basis of sensory evaluation |
Piggott, J.R. |
1991 |
2 | C |
p. 46- 1 p. |
article |
|
| 111 | Rapid methods for analysis of food and food raw material |
Macrae, R. |
1991 |
2 | C |
p. 181-182 2 p. |
article |
|
| 112 | Rating published research |
O'Brien, John |
1991 |
2 | C |
p. 49- 1 p. |
article |
|
| 113 | Recent developments in the search for methods of assessing zinc status |
El-Khoury, Antoine E. |
1991 |
2 | C |
p. 10-12 3 p. |
article |
|
| 114 | Reply from Grootveld |
Grootveld, Martin |
1991 |
2 | C |
p. 21- 1 p. |
article |
|
| 115 | Rheological measurement of fluid elasticity during extrusion cooking |
Padmanabhan, Mahesh |
1991 |
2 | C |
p. 149-151 3 p. |
article |
|
| 116 | Role of lipid peroxidation in the mechanism of membrane-associated disorders in edible plant tissue |
Shewfelt, R.L. |
1991 |
2 | C |
p. 152-154 3 p. |
article |
|
| 117 | Solid-state pH sensors for food applications |
Kress-Rogers, Erika |
1991 |
2 | C |
p. 320-324 5 p. |
article |
|
| 118 | The application of EEG measurements to the study of sensory responses to odours |
Van Toller, Steve |
1991 |
2 | C |
p. 173-175 3 p. |
article |
|
| 119 | The BURP index |
Duke, James A. |
1991 |
2 | C |
p. 22-23 2 p. |
article |
|
| 120 | The business of R & D |
O'Brien, John |
1991 |
2 | C |
p. 161- 1 p. |
article |
|
| 121 | The chemistry and technology of edible oils and fats and their high fat products |
Hamilton, R.J. |
1991 |
2 | C |
p. 106- 1 p. |
article |
|
| 122 | The development and use of novel yeast strains for food and drink manufacture |
Chapman, J.W. |
1991 |
2 | C |
p. 176-180 5 p. |
article |
|
| 123 | The effect of dietary garlic on the development of cardiovascular disease |
Kritchevsky, David |
1991 |
2 | C |
p. 141-144 4 p. |
article |
|
| 124 | The Foodline scientific and technical, marketing and legislation databases |
Kernon, Julia M. |
1991 |
2 | C |
p. 276-278 3 p. |
article |
|
| 125 | The FOOD PROCESSOR II nutrition & diet analysis system version 3.04 plus |
Shortt, Colette |
1991 |
2 | C |
p. 74-75 2 p. |
article |
|
| 126 | The IFIS food science and technology bibliographic databases |
Hill, Sue |
1991 |
2 | C |
p. 269-271 3 p. |
article |
|
| 127 | The impact of low-fat foods on energy and nutrient intakes |
Rolls, Barbara J. |
1991 |
2 | C |
p. 325-328 4 p. |
article |
|
| 128 | The influence of dietary protein and amino acids on brain function |
Fernstrom, John D. |
1991 |
2 | C |
p. 201-204 4 p. |
article |
|
| 129 | The manufacture of food ingredients using plant cell and tissue cultures |
Stafford, Angela |
1991 |
2 | C |
p. 116-122 7 p. |
article |
|
| 130 | The polymerase chain reaction |
O'Brien, John |
1991 |
2 | C |
p. 27- 1 p. |
article |
|
| 131 | The power behind the keyboard |
O'Brien, John |
1991 |
2 | C |
p. 265- 1 p. |
article |
|
| 132 | The preservation of food by irradiation |
Stevenson, Hilary |
1991 |
2 | C |
p. 305-306 2 p. |
article |
|
| 133 | The 23rd international dairy congress |
Fox, P.F. |
1991 |
2 | C |
p. 37-38 2 p. |
article |
|
| 134 | Thermal analysis of foods |
Roos, Yrjö |
1991 |
2 | C |
p. 307- 1 p. |
article |
|
| 135 | Thermal generation of aromas (ACS symposium series no. 409) |
Nursten, H.E. |
1991 |
2 | C |
p. 255-258 4 p. |
article |
|
| 136 | The role of fats in human nutrition (2nd edn) |
Bjerve, Kristian S. |
1991 |
2 | C |
p. 156-157 2 p. |
article |
|
| 137 | Third symposium on lactic acid bacteria |
Condon, Séamus |
1991 |
2 | C |
p. 67-68 2 p. |
article |
|
| 138 | Trehalose, a new approach to premium dried foods |
Roser, Bruce |
1991 |
2 | C |
p. 166-169 4 p. |
article |
|
| 139 | US agricultural R & D funding increased |
1991 |
2 | C |
p. 25- 1 p. |
article |
||
| 140 | US FDA rules on health claims for foods |
McNamara, Stephen H. |
1991 |
2 | C |
p. 186-189 4 p. |
article |
|
| 141 | Vegetable processing |
Ros, Gaspar |
1991 |
2 | C |
p. 157-158 2 p. |
article |
|
| 142 | Water activity: a credible measure of food safety and quality? |
Franks, Felix |
1991 |
2 | C |
p. 68-72 5 p. |
article |
|
| 143 | What is biotechnology? |
O'Brien, John |
1991 |
2 | C |
p. 137- 1 p. |
article |
|
| 144 | What is dietary fibre? |
Schweizer, Thomas F. |
1991 |
2 | C |
p. 254-255 2 p. |
article |
|
| 145 | What is dietary fibre? |
Cummings, John H. |
1991 |
2 | C |
p. 99-103 5 p. |
article |
145 results found