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  1. 521
    Permeability of Rice Cystatin across Caco-2 Cells
    by Antunes, Tania Serigado
    Published 2002
    Subjects: “...Food Science...”
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  2. 522
    Random Centroid Optimization of Lutein-Enriched Oil in Water Emulsion at Acidic PH
    by Khachatryan, Armen
    Published 2003
    Subjects: “...Food Science...”
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  3. 523
    Rum Aroma Descriptive Analysis
    by Maza Gomez, Sabina
    Published 2002
    Subjects: “...Food Science...”
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  4. 524
    Physicochemical Properties of Pepper Mash Fermented in Wood and Plastic
    by Koh, Foong Ming
    Published 2005
    Subjects: “...Food Science...”
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  5. 525
    Antimicrobial Effects of Copper and Brass Ions on the Growth of Listeria Monocytogenes at Different Temperatures, PH and Nutrients
    by Abushelaibi, Aisha
    Published 2005
    Subjects: “...Food Science...”
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  6. 526
    Antimicrobial Effect of Cetylpyridinium Chloride against Listeria monocytogenes Growth on the Surface of Raw and Cooked Shrimp
    by Dupard, Tracie Michelle
    Published 2005
    Subjects: “...Food Science...”
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  7. 527
    Control of Vibrio vulnificus and Vibrio parahaemolyticus in Oysters
    Subjects: “...Food Science...”
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  8. 528
    Application of Ozonated Water Technology for Improving Quality and Safety of Peeled Shrimp Meat
    by Chawla, Amrish Suresh
    Published 2006
    Subjects: “...Food Science...”
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  9. 529
    Quality Evaluation of Cheddar Cheese Containing Gamma-Oryzanol
    by Gutiérrez, Miguel Ángel
    Published 2004
    Subjects: “...Food Science...”
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  10. 530
    Fecal Steroid Excretion of Rats Fed Rice Bran Oil and Oryzanol
    by Dai, Zhaoli
    Published 2004
    Subjects: “...Food Science...”
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  11. 531
    Consumer Sensory Characteristics of Butter Cake Made from Wheat and Rice Flours
    by Bond, Ashley Elizabeth
    Published 2004
    Subjects: “...Food Science...”
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  12. 532
    Strain to Strain Differences in the Growth, Survival and Adaptation of Vibrio vulnificus and Vibrio parahaemolyticus in Broth
    by Burnham, Veronica Elaine
    Published 2006
    Subjects: “...Food Science...”
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  13. 533
    Depolymerization and Decolorization of Chitosan by Ozone Treatment
    by Seo, Seung-wook
    Published 2006
    Subjects: “...Food Science...”
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  14. 534
    Sensory Characteristics of Flavored Milk Candies
    by Pavon, Noemi Raquel
    Published 2003
    Subjects: “...Food Science...”
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  15. 535
    Hazard Analysis Critical Control Point (HACCP), Microbial Safety, and Shelf Life of Smoked Blue Catfish (Ictalurus furcatus)
    Subjects: “...Food Science...”
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  16. 536
    Treatment of Organic and Inorganic Pollutants in Municipal Wastewater by Agricultural By-Product Based Granular Activated Carbons (GAC)
    by Bansode, Rishipal Rastrapal
    Published 2002
    Subjects: “...Food Science...”
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  17. 537
    In Vitro and In Vivo Anti-Angiogenic Activities of Milk Sphingolipids
    by Bansode, Rishipal Rastrapal
    Published 2005
    Subjects: “...Food Science...”
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  18. 538
    Development, Evaluation and Characterization of Protein-Isoflavone Enriched Soymilk
    by Saidu, Janette Ethel-Pessi
    Published 2005
    Subjects: “...Food Science...”
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  19. 539
    Development of Non-Dairy Frozen Dessert Containing Soy Protein and Coconut Milk
    by Soler, Luciana
    Published 2005
    Subjects: “...Food Science...”
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  20. 540
    Potential Functionality and Digestibility of Oryzanol as Determined Using in Vitro Cell Culture Models
    by Huang, Chih-chun Jean
    Published 2003
    Subjects: “...Food Science...”
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