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Microbial Production of Citric Acid by Solid State Fermentation of Kiwifruit Peel

Journal of food science, 1987-01, Vol.52 (1), p.226-227

1987

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Development and distribution of actinidin in kiwifruit (Actinidia chinensis) and its partial characterization

Journal of food biochemistry, 1988-06, Vol.12 (2), p.109-116

1988

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Industrial production of soy sauce

Journal of Industrial Microbiology, 1995-06, Vol.14 (6), p.467-471

Luh, B. S.

1995

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Effect of sweetener types on chemical and sensory quality of frozen kiwifruit concentrates

Food chemistry, 1981-01, Vol.6 (4), p.295-308

1981

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OVERVIEW STATUS OF VEGETABLE PROCESSING

Acta horticulturae, 1986-12 (194), p.279-286

Luh, B.S.

1986

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Amino acid composition and biological quality of lima bean protein

Journal of food science, 1974, Vol.39 (1), p.171-174

1974

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Polyphenol oxidase of kiwifruit

Journal of food science, 1985-05, Vol.50 (3), p.678-684

1985

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5 - Rice production

Cereals Processing Technology, 2001, p.79-108

Luh, B.S.

2001

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End products and mechanism of hydrolysis of pectin and pectic acid by yeast polygalacturonase (YPG)

Archives of biochemistry and biophysics, 1954-07, Vol.51 (1), p.102-113

1954

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The preparation of pure Di- and trigalacturonic acids

Archives of biochemistry and biophysics, 1952-03, Vol.36 (1), p.231-232

1952

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Effect of Processing on Texture and Sensory Quality of Frozen Precooked Rice

Food for Health in the Pacific Rim, 2004, p.528-539

2004

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Application of actinidin from kiwifruit to meat tenderization and characterization of beef muscle protein hydrolysis

Journal of food biochemistry, 1988-09, Vol.12 (3), p.147-158

1988

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EFFECT OF FREEZING METHODS ON DRIP, OIL ABSORPTION AND CAROTENOID RETENTION IN FROZEN CARROTS

Journal of institute of cold chain, 1976, Vol.2 (4), p.150-153

1976

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Changes in chemical constituents of kiwifruit during post-harvest ripening [Actinidia chinensis]

Journal of food science, 1983-03, Vol.48 (2), p.607-611

1983

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Paradox of Food Safety: Microbial Hazards

Food for Health in the Pacific Rim, 2004, p.468-475

2004

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Characterization of soluble and bound peroxidases in green asparagus [Asparagus officinalis]

Journal of food science, 1983-01, Vol.48 (5), p.1412-1417

1983

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Changes of starch, crude fiber, and oligosaccharides in germinating dry beans [Kidney beans, cowpeas, nutritive value of bean sprouts]

Cereal chemistry, 1981-03, Vol.58 (2)

1981

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Purification and characterization of two tomato polygalacturonase isoenzymes

Journal of food biochemistry, 1984-03, Vol.8 (1), p.39-54

1984

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Chemical and physical characteristics of ready-to-eat dry beans

Journal of food science, 1985-05, Vol.50 (3), p.777-781

1985

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Characteristics of polyphenoloxidase related to browning in cling peaches

Journal of food science, 1972-03, Vol.37 (2), p.264-268

1972

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Quality factors of tomato pastes made at several break temperatures

Journal of agricultural and food chemistry, 1976-11, Vol.24 (6), p.1155-1158

1976

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Isolation and characterization of polyphenol oxidase isozymes of clingstone peach

Plant physiology (Bethesda), 1971-07, Vol.48 (1), p.19-23

1971

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Preparation and thin-layer chromatography of oligogalacturonic acids

Journal of Chromatography A, 1978-04, Vol.151 (1), p.39-49

1978

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REDUCING COOKING TIME, YIELD LOSSES AND ENERGY UTILIZATION OF SALISBURY STEAKS AS AFFECTED BY VARIOUS MEAT EXTENDERS AND MEAT COMPOSITION

Foodservice research international, 1988-12, Vol.5 (3), p.215-236

1988

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Carbohydrate composition and electrophoretic properties of tomato polygalacturonase isoenzymes

European journal of biochemistry, 1983-01, Vol.135 (3), p.511-514

1983

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Microbial Production of Citric Acid by Solid State Fermentation of Kiwifruit Peel

Development and distribution of actinidin in kiwifruit (Actinidia chinensis) and its partial characterization

Industrial production of soy sauce

Effect of sweetener types on chemical and sensory quality of frozen kiwifruit concentrates

OVERVIEW STATUS OF VEGETABLE PROCESSING

Amino acid composition and biological quality of lima bean protein

Polyphenol oxidase of kiwifruit

5 - Rice production

End products and mechanism of hydrolysis of pectin and pectic acid by yeast polygalacturonase (YPG)

The preparation of pure Di- and trigalacturonic acids

Effect of Processing on Texture and Sensory Quality of Frozen Precooked Rice

Application of actinidin from kiwifruit to meat tenderization and characterization of beef muscle protein hydrolysis

EFFECT OF FREEZING METHODS ON DRIP, OIL ABSORPTION AND CAROTENOID RETENTION IN FROZEN CARROTS

Changes in chemical constituents of kiwifruit during post-harvest ripening [Actinidia chinensis]

Paradox of Food Safety: Microbial Hazards

Characterization of soluble and bound peroxidases in green asparagus [Asparagus officinalis]

Changes of starch, crude fiber, and oligosaccharides in germinating dry beans [Kidney beans, cowpeas, nutritive value of bean sprouts]

Purification and characterization of two tomato polygalacturonase isoenzymes

Chemical and physical characteristics of ready-to-eat dry beans

Characteristics of polyphenoloxidase related to browning in cling peaches

Quality factors of tomato pastes made at several break temperatures

Isolation and characterization of polyphenol oxidase isozymes of clingstone peach

Preparation and thin-layer chromatography of oligogalacturonic acids

REDUCING COOKING TIME, YIELD LOSSES AND ENERGY UTILIZATION OF SALISBURY STEAKS AS AFFECTED BY VARIOUS MEAT EXTENDERS AND MEAT COMPOSITION

Carbohydrate composition and electrophoretic properties of tomato polygalacturonase isoenzymes

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