1. Biblio

Biblio

Found 29 results
Author Title Type [ Year(Desc)]
Filters: Keyword is Hydrogen-Ion Concentration  [Clear All Filters]
1996
F. W. Chaplen, Fahl, W. E., and Cameron, D. C., “Detection of methylglyoxal as a degradation product of DNA and nucleic acid components treated with strong acid.”, Anal Biochem, vol. 236, no. 2, pp. 262-9, 1996.
2001
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.
2002
P. Williams, Whitfield, M., Biggs, J., Fox, G., Nicolet, P., Shillabeer, N., Sherratt, T., Heneghan, P., Jepson, P., and Maund, S., “How realistic are outdoor microcosms? A comparison of the biota of microcosms and natural ponds.”, Environ Toxicol Chem, vol. 21, no. 1, pp. 143-50, 2002.
2003
Y. - C. Su and Morrissey, M. T., “Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite.”, J Food Prot, vol. 66, no. 5, pp. 812-8, 2003.
S. D. Stan and Daeschel, M. A., “Reduction of Salmonella enterica on alfalfa seeds with acidic electrolyzed oxidizing water and enhanced uptake of acidic electrolyzed oxidizing water into seeds by gas exchange.”, J Food Prot, vol. 66, no. 11, pp. 2017-22, 2003.
2004
M. J. Fisher, Bohnert, D. W., Ackerman, C. J., Schauer, C. S., Delcurto, T., Craig, A. M., Vanzant, E. S., Harmon, D. L., and Schrick, F. N., “Evaluation of perennial ryegrass straw as a forage source for ruminants.”, Journal of Animal Science, vol. 82, no. 7, pp. 2175-84, 2004.
2006
J. P. Osborne, A Morneau, D., and R de Orduña, M., “Degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine.”, J Appl Microbiol, vol. 101, no. 2, pp. 474-9, 2006.
S. Thawornchinsombut, Park, J. W., Meng, G., and C Y Li-Chan, E., “Raman spectroscopy determines structural changes associated with gelation properties of fish proteins recovered at alkaline pH.”, J Agric Food Chem, vol. 54, no. 6, pp. 2178-87, 2006.
2007
J. Duan, Park, S. - I., Daeschel, M. A., and Zhao, Y., “Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese.”, J Food Sci, vol. 72, no. 9, pp. M355-62, 2007.
Y. Xu, Fan, W., and Qian, M. C., “Characterization of aroma compounds in apple cider using solvent-assisted flavor evaporation and headspace solid-phase microextraction.”, J Agric Food Chem, vol. 55, no. 8, pp. 3051-7, 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.
2008
S. M. M. Malowicki, Martin, R., and Qian, M. C., “Comparison of sugar, acids, and volatile composition in raspberry bushy dwarf virus-resistant transgenic raspberries and the wild type 'meeker' (rubus idaeus L.).”, J Agric Food Chem, vol. 56, no. 15, pp. 6648-55, 2008.
T. Okada and Morrissey, M. T., “Production of n-3 polyunsaturated fatty acid concentrate from sardine oil by immobilized Candida rugosa lipase.”, J Food Sci, vol. 73, no. 3, pp. C146-50, 2008.
2009
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.
E. H. Burrows, Wong, W. - K., Fern, X., Chaplen, F. W. R., and Ely, R. L., “Optimization of pH and nitrogen for enhanced hydrogen production by Synechocystis sp. PCC 6803 via statistical and machine learning methods.”, Biotechnol Prog, vol. 25, no. 4, pp. 1009-17, 2009.
J. G. Waite, Jones, J. M., Turek, E. J., Dunne, C. P., Wright, A. O., Yang, T. C. S., Beckwitt, R., and Yousef, A. E., “Production of shelf-stable ranch dressing using high-pressure processing.”, J Food Sci, vol. 74, no. 2, pp. M83-93, 2009.
2010
P. Tadpitchayangkoon, Park, J. W., Mayer, S. G., and Yongsawatdigul, J., “Structural changes and dynamic rheological properties of sarcoplasmic proteins subjected to pH-shift method.”, J Agric Food Chem, vol. 58, no. 7, pp. 4241-9, 2010.
2011
Q. Deng and Zhao, Y., “Physicochemical, nutritional, and antimicrobial properties of wine grape (cv. Merlot) pomace extract-based films.”, J Food Sci, vol. 76, no. 3, pp. E309-17, 2011.
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.
G. S. Murthy, Johnston, D. B., Rausch, K. D., Tumbleson, M. E., and Singh, V., “Starch hydrolysis modeling: application to fuel ethanol production.”, Bioprocess Biosyst Eng, vol. 34, no. 7, pp. 879-90, 2011.
2012
T. M. Brown, Cerruto-Noya, C. A., Schrader, K. K., Kleinholz, C. W., and DeWitt, C. A. Mireles, “Evaluation of a modified pH-shift process to reduce 2-methylisoborneol and geosmin in spiked catfish and produce a consumer acceptable fried catfish nugget-like product.”, J Food Sci, vol. 77, no. 10, pp. S377-83, 2012.
A. Wells and Osborne, J. P., “Impact of acetaldehyde- and pyruvic acid-bound sulphur dioxide on wine lactic acid bacteria.”, Lett Appl Microbiol, vol. 54, no. 3, pp. 187-94, 2012.
2014
S. Vincenzi, Bierma, J., Wickramasekara, S. I., Curioni, A., Gazzola, D., and Bakalinsky, A. T., “Characterization of a grape class IV chitinase.”, J Agric Food Chem, vol. 62, no. 24, pp. 5660-8, 2014.
H. Zhang, Fang, J., Deng, Y., and Zhao, Y., “Optimized production of Serratia marcescens B742 mutants for preparing chitin from shrimp shells powders.”, Int J Biol Macromol, vol. 69, pp. 319-28, 2014.
2015
Q. Zhou, Qian, Y. P. L., and Qian, M. C., “Analysis of volatile phenols in alcoholic beverage by ethylene glycol-polydimethylsiloxane based stir bar sorptive extraction and gas chromatography-mass spectrometry.”, J Chromatogr A, vol. 1390, pp. 22-7, 2015.