Found 14 results
Author Title [ Type(Desc)] Year
Filters: Keyword is Hot Temperature  [Clear All Filters]
Journal Article
W. Visessanguan, Menino, A. R., Kim, S. M., and An, H., Cathepsin L: a predominant heat-activated proteinase in arrowtooth flounder muscle., J Agric Food Chem, vol. 49, no. 5, pp. 2633-40, 2001.
O. Akpinar, McGorrin, R. J., and Penner, M. H., Cellulose-based chromatography for cellooligosaccharide production., J Agric Food Chem, vol. 52, no. 13, pp. 4144-8, 2004.
S. Poowakanjana and Park, J. W., Controlling the bleeding of carmine colorant in crabstick., J Food Sci, vol. 74, no. 9, pp. C707-12, 2009.
C. A. Durham, Bouma, A., and Meunier-Goddik, L., A decision-making tool to determine economic feasibility and break-even prices for artisan cheese operations., J Dairy Sci, vol. 98, no. 12, pp. 8319-32, 2015.
T. E. Young, Ling, J., Geisler-Lee, C. J., Tanguay, R. L., Caldwell, C., and Gallie, D. R., Developmental and thermal regulation of the maize heat shock protein, HSP101., Plant Physiol, vol. 127, no. 3, pp. 777-91, 2001.
Y. Deng, Luo, Y., Wang, Y., and Zhao, Y., Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets., Food Chem, vol. 171, pp. 168-76, 2015.
K. - Y. Ng, Cho, C. - W., Henthorn, T. K., and Tanguay, R. L., Effect of heat preconditioning on the uptake and permeability of R123 in brain microvessel endothelial cells during mild heat treatment., J Pharm Sci, vol. 93, no. 4, pp. 896-907, 2004.
S. Li, Li, F., Wang, J., Zhang, W., Meng, Q., Chen, T. H. H., Murata, N., and Yang, X., Glycinebetaine enhances the tolerance of tomato plants to high temperature during germination of seeds and growth of seedlings., Plant Cell Environ, vol. 34, no. 11, pp. 1931-43, 2011.
J. Jung, Cavender, G., Simonsen, J., and Zhao, Y., Investigation of the mechanisms of using metal complexation and cellulose nanofiber/sodium alginate layer-by-layer coating for retaining anthocyanin pigments in thermally processed blueberries in aqueous media., J Agric Food Chem, vol. 63, no. 11, pp. 3031-8, 2015.
P. A. Vazquez-Landaverde, Qian, M. C., and Torres, J. A., Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatments., J Food Sci, vol. 72, no. 7, pp. E389-98, 2007.
T. Okada and Morrissey, M. T., Recovery and characterization of sardine oil extracted by pH adjustment., J Agric Food Chem, vol. 55, no. 5, pp. 1808-13, 2007.
Z. H. Reed and Park, J. W., Rheological and biochemical characterization of salmon myosin as affected by constant heating rate., J Food Sci, vol. 76, no. 2, pp. C343-9, 2011.
Z. Harold Reed, Guilford, W., and Park, J. Won, Thermal denaturation of tilapia myosin and its subunits as affected by constantly increasing temperature., J Food Sci, vol. 76, no. 7, pp. C1018-24, 2011.
S. Rowland, Bower, C. K., Patil, K. N., and DeWitt, C. A. Mireles, Updraft gasification of salmon processing waste., J Food Sci, vol. 74, no. 8, pp. E426-31, 2009.