| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Bulletin: From Washington 1970 to Budapest 1995: Twenty-five years of IUFoST. A Personal Reminiscence. Book Reviews
|
|
|
1996
|
29 |
4 |
p. 384-394
11 p.
|
article
|
| 2 |
Changes in the Major Volatile Compounds of Cider Distillates During Maturation
|
Mangas, Juan
|
|
1996
|
29 |
4 |
p. 357-364
8 p.
|
article
|
| 3 |
Chromatographic Fractionation of α-Lactalbumin and β-Lactoglobulin with Polystyrenic Strongly Basic Anion Exchange Resins
|
Outinen, M.
|
|
1996
|
29 |
4 |
p. 340-343
4 p.
|
article
|
| 4 |
Comparison of Starch from Flint Corn with that from Dent Corn and Potato
|
Kereliuk, G.R.
|
|
1996
|
29 |
4 |
p. 349-356
8 p.
|
article
|
| 5 |
Correlation of Refined Models for Casein Submicelles with Electron Microscopic Studies of Casein
|
Kumosinski, Thomas F.
|
|
1996
|
29 |
4 |
p. 326-333
8 p.
|
article
|
| 6 |
Determination of the Heat Resistance of Bacterial Spores by the Capillary Tube Method. II — Kinetic Parameters of
Bacillus stearothermophilus
Spores
|
Haas, J.
|
|
1996
|
29 |
4 |
p. 299-303
5 p.
|
article
|
| 7 |
Development of a Microwave Moisture Sensor for Application in the Food Industry
|
Hinz, T.
|
|
1996
|
29 |
4 |
p. 316-325
10 p.
|
article
|
| 8 |
Effect of Oral Administration of Crude Antioxidant Preparation from Fermented Products of Okara (Bean Curd Residue) on Experimentally Induced Inflammation
|
Yokota, T.
|
|
1996
|
29 |
4 |
p. 304-309
6 p.
|
article
|
| 9 |
Research Note:
Aw
Values of Six Saturated Salt Solutions at 25°C. Re-examination for the Purpose of Maintaining a Constant Relative Humidity in Water Sorption Measurements
|
Pollio, M.L.
|
|
1996
|
29 |
4 |
p. 376-378
3 p.
|
article
|
| 10 |
Research Note: Emulsifying Properties of Actomyosin from Several Species
|
Cofrades, Susana
|
|
1996
|
29 |
4 |
p. 379-383
5 p.
|
article
|
| 11 |
Research Note: Sauerkraut Brine: a Potential Substrate for Production of Yeast β-Glucosidase
|
Sim, S.L.
|
|
1996
|
29 |
4 |
p. 365-367
3 p.
|
article
|
| 12 |
Research Note: Suitability of Agar Gel Encapsulation of Milk and Cream for Electron Microscopy
|
Kaláb, Miloslav
|
|
1996
|
29 |
4 |
p. 368-371
4 p.
|
article
|
| 13 |
Stability of Myofibrillar Protein-Based Biopackagings During Storage
|
Cuq, Bernard
|
|
1996
|
29 |
4 |
p. 344-348
5 p.
|
article
|
| 14 |
The Effect of pH on the Relationship Between Hydrophilic/Lipophilic Characteristics and Emulsification Properties of Soy Proteins
|
Elizalde, B.E.
|
|
1996
|
29 |
4 |
p. 334-339
6 p.
|
article
|
| 15 |
Thermal Inactivation Kinetics of Suspensions of
Bacillus amyloliquefaciens
α-Amylase in Hydrophobic Organic Solvents
|
Saraiva, J.
|
|
1996
|
29 |
4 |
p. 310-315
6 p.
|
article
|
| 16 |
Water Sorption Isotherms of Pistachio Nuts
|
Yanniotis, S.
|
|
1996
|
29 |
4 |
p. 372-375
4 p.
|
article
|
Journal description