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International Journal of Food Properties, Volume 9 Issue 2 2006

Increased IF from 0.615 to 1.020 ! (© 2009 Thomson Reuters, Journal Citations Reports®)
Increasing to 6 issues in 2010
ISSN: 1532-2386 (electronic) 1094-2912 (paper)
Publication Frequency: 4 issues per year
Subject: Food Analysis;
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Original Articles
An Equation for Modelling the Kinematic Viscosities of Binary and Ternary Solutions with Sugars and Sodium Chloride as a Function of Concentration and Temperature Experimental Data of Solutions with Lactose
F. Chenlo;  R. Moreira;  G. Pereira; B. Bello
Pages 149 – 156
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Development And Characterization of Extruded Fura From Mixtures of Pearl Millet and Grain Legumes Flours
Iro Nkama; Kalep Bulus Filli
Pages 157 – 165
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Comparison of the Sorption Isotherm Characteristics of Two Cassava Products
D. I. O. Ikhu-Omoregbe
Pages 167 – 177
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Effects of the Different Temperature and Saccharose Concentrations on Some Microbiological and Chemical Characteristics of Medlar Pickle
Ahmet Erdoğan;  Mustafa Gürses; İhsan Güngör Sat
Pages 179 – 184
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Microbiological and Chemical Properties of Cheese Helva Produced in Turkey
M. Sengul; M. F. Ertugay
Pages 185 – 193
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Rheological Behavior of Hot-Air-Puffed Amaranth Seeds
Marek Markowski;  Arkadiusz Ratajski;  Henryk Konopko;  Piotr Zapotoczny; Katarzyna Majewska
Pages 195 – 203
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Viscoelastic Properties of Wiener Sausages During Cooking
C. R. Chen;  M. Marcotte; A. Taherian
Pages 205 – 216
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Rehydration of Apple Dried by Different Methods
P. P. Lewicki; J. Wiczkowska
Pages 217 – 226
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Effect of Pre-Treatments on Mechanical Oil Expression of Soybean Using a Commercial Oil Expeller
R. T. Patil; Nawab Ali
Pages 227 – 236
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Instrumental Textural Changes in Banana (Var. Pachbale) During Ripening Under Active and Passive Modified Atmosphere
O. P. Chauhan;  P. S. Raju;  D. K. Dasgupta; A. S. Bawa
Pages 237 – 253
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Antibacterial Activities of the Extracts of Some Herbs Used in Turkish Herby Cheese Against Listeria Monocytogenes Serovars
Emrullah Sagun;  Hisamettin Durmaz;  Zekai Tarakci; Osman Sagdic
Pages 255 – 260
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Steep-Out Moisture, Malting Loss, and Diastatic Power of Pearl Millet and Sorghum as Affected by Germination Time and Cultivar
M. H. Badau;  I. Nkama; I. A. Jideani
Pages 261 – 272
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Feasibility of the Acoustic/EMG System for the Analysis of Instrumental Food Texture
B. Jessop;  K. Sider;  T. Lee; G. S. Mittal
Pages 273 – 285
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Determination of Mass Transfer Coefficients During the Vacuum Cooling of Pre-Cooked Meat Cuts
E. Huber; J. B. Laurindo
Pages 287 – 298
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The Composition, Rheological and Thermal Properties of Tajonal (Viguiera Dentata) Mexican Honey
R. Mora-Escobedo;  Y. Moguel-Ordóñez;  M. E. Jaramillo-Flores; G. F. Gutiérrez-López
Pages 299 – 316
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The Coagulating Effects of Cations and Anions on Soy Protein
Sok Li Tay;  Han Yao Tan; Conrad Perera
Pages 317 – 323
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Characteristics of Extracted Valerenic Acids From Valerian (Valeriana Officinalis) Root by Supercritical Fluid Extraction Using Carbon Dioxide
Debbie Shohet; Ron B. H. Wills
Pages 325 – 329
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Gutted and Un-Gutted Sea Bass (Dicentrarchus Labrax) Stored in Ice: Influence on Fish Quality and Shelf-Life
Nuray Erkan; Özkan Özden
Pages 331 – 345
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Structural and Functional Properties of Fermented Soybean (Tempeh) by Using Rhizopus oligosporus
Tri Handoyo; Naofumi Morita
Pages 347 – 355
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Action of Pepsin on Emulsifying Properties of Globin
Michely Capobiango;  Carolina Schaper Bizzotto;  Eliza Augusta Rolim Biasutti; Marialice Pinto Coelho Silvestre
Pages 357 – 364
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