Report date: Nov 6,2024 Conflict count: 361874 Publisher: SAGE Publications Title count: 532 Conflict count: 30231 ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278546 CauseID: 1410430949 OtherID: 74108870 JT: Food Science and Technology International MD: Bastida,7,1,15,2001,Thermal Oxidation of Olive Oil, Sunflower Oil and a Mix of Both Oils during Forty Discontinuous Domestic Fryings of Different Foods DOI: 10.1106/1898-PLW3-6Y6H-8K22(Journal) (5278546-N) DOI: 10.1177/108201301772662644(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278547 CauseID: 1410430949 OtherID: 74108870 JT: Food Science and Technology International MD: Sinesio,7,1,37,2001,Sensory Evaluation of Walnut: An Interlaboratory Study DOI: 10.1106/0848-6B59-DTL3-A3YA(Journal) (5278547-N) DOI: 10.1177/108201301772662671(Journal) ========================================================== Created: 2017-08-23 11:20:59 ConfID: 5278548 CauseID: 1410430950 OtherID: 74108870 JT: Food Science and Technology International MD: Erkmen,7,3,245,2001,Note. Antimicrobial Effect of Pressurized Carbon Dioxide on Yersinia enterocolitica in Broth and Foods DOI: 10.1106/FVP5-VE0N-WXQC-8BUU(Journal) (5278548-N) DOI: 10.1177/108201301772660213(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278549 CauseID: 1410430949 OtherID: 74108870 JT: Food Science and Technology International MD: Sozzi,7,1,59,2001,Ripening-Associated Microstructural Changes in Antisense ACC Synthase Tomato Fruit DOI: 10.1106/MARW-6NUR-GU3H-D2EL(Journal) (5278549-N) DOI: 10.1177/108201301772662699(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278550 CauseID: 1410430949 OtherID: 74108870 JT: Food Science and Technology International MD: Ganga,7,1,83,2001,Cell-Wall Degrading Enzymes in the Release of Grape Aroma Precursors DOI: 10.1106/7CAF-U2DW-BBH2-VUQV(Journal) (5278550-N) DOI: 10.1177/108201301772662716(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278551 CauseID: 1410430949 OtherID: 74108870 JT: Food Science and Technology International MD: Klamczynska,7,1,73,2001,Smooth Peas, Wrinkled Peas and Garbanzo Beans in Production of Sweetened Paste DOI: 10.1106/YAPP-5G65-8WAL-3UTG(Journal) (5278551-N) DOI: 10.1177/108201301772662707(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278552 CauseID: 1410430949 OtherID: 74108870 JT: Food Science and Technology International MD: Jiménez,7,1,5,2001,Amylases and Hemicellulases in Breadmaking. Degradation By-Products and Potential Relationship with Functionality DOI: 10.1106/7U5G-5AKQ-HVBQ-4XA0(Journal) (5278552-N) DOI: 10.1177/108201301772662635(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278553 CauseID: 1410430949 OtherID: 74108870 JT: Food Science and Technology International MD: ,7,1,91,2001,News DOI: 10.1106/CFF2-00RE-R5TD-MUAW(Journal) (5278553-N) DOI: 10.1177/108201301772662743(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278554 CauseID: 1410430949 OtherID: 74108870 JT: Food Science and Technology International MD: Mohedano,7,1,49,2001,Modeling the Influence of pH, Temperature and Culture Medium Composition on the Kinetics of Growth and Cysteine Proteinase Production by Micrococcus sp. INIA 528 in Batch Culture DOI: 10.1106/12N7-G4VD-27JR-JQLT(Journal) (5278554-N) DOI: 10.1177/108201301772662680(Journal) ========================================================== Created: 2017-08-23 11:20:59 ConfID: 5278555 CauseID: 1410430950 OtherID: 74108870 JT: Food Science and Technology International MD: Mateo,7,3,231,2001,Determination of Fumonisins B1 and B2 Produced by Isolates of Gibberella fujikuroi Complex in Corn and Rice DOI: 10.1106/QN30-QG8C-2GPA-27EU(Journal) (5278555-N) DOI: 10.1177/108201301772660196(Journal) ========================================================== Created: 2017-08-23 11:20:59 ConfID: 5278556 CauseID: 1410430950 OtherID: 74108870 JT: Food Science and Technology International MD: Pérez-Magariño,7,3,237,2001,Differentiation Parameters of Ribera del Duero Wines from Other Spanish Denominations of Origin DOI: 10.1106/HE6F-9LB0-TWFJ-CYU9(Journal) (5278556-N) DOI: 10.1177/108201301772660204(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278557 CauseID: 1410430949 OtherID: 74108870 JT: Food Science and Technology International MD: Serrano,7,1,31,2001,Physicochemical Changes during Date Ripening Related to Ethylene Production DOI: 10.1106/Y6MD-JJDH-LT0P-Y9AE(Journal) (5278557-N) DOI: 10.1177/108201301772662662(Journal) ========================================================== Created: 2017-08-23 11:20:59 ConfID: 5278558 CauseID: 1410430950 OtherID: 74108870 JT: Food Science and Technology International MD: Bolumar,7,3,269,2001,Acidity, Proteolysis and Lipolysis Changes in Rapid-Cured Fermented Sausage Dried at Different Temperatures DOI: 10.1106/FPV5-Q8LM-XCWK-BC4T(Journal) (5278558-N) DOI: 10.1177/108201301772660240(Journal) ========================================================== Created: 2017-08-23 11:20:59 ConfID: 5278559 CauseID: 1410430950 OtherID: 74108870 JT: Food Science and Technology International MD: Sarmento,7,3,217,2001,Effect of Ion-Exchange Adsorption on the Protein Profiles of White Wines DOI: 10.1106/7FA5-Q9QF-VN8Y-AQ5D(Journal) (5278559-N) DOI: 10.1177/108201301772660178(Journal) ========================================================== Created: 2017-08-23 11:21:11 ConfID: 5278576 CauseID: 1410430975 OtherID: 6235 JT: Food Science and Technology International MD: Zuzunaga,7,2,123,2001,Comparative Study of Two Plum (Prunus salicina Lindl.) Cultivars during Growth and Ripening DOI: 10.1106/0WJN-GH50-Y56W-5R03(Journal) (5278576-N) DOI: 10.1177/108201320100700204(Journal) ========================================================== Created: 2017-08-23 11:21:11 ConfID: 5278577 CauseID: 1410430975 OtherID: 6235,74108870 JT: Food Science and Technology International MD: Sundara,7,2,141,2001,A Technique to Measure Firmness in Potato Tissue during Frying DOI: 10.1106/MBNA-0MPR-9LN2-7CWU(Journal) (5278577-N) DOI: 10.1177/108201301772660312(Journal) DOI: 10.1177/108201320100700206(Journal) ========================================================== Created: 2017-08-23 11:21:11 ConfID: 5278578 CauseID: 1410430975 OtherID: 6235 JT: Food Science and Technology International MD: Mariaca,7,2,131,2001,Volatile Fraction of Ewe's Milk Semi-Hard Cheese Manufactured with and without the Addition of a Cysteine Proteinase DOI: 10.1106/T535-8M53-MTKR-5MFP(Journal) (5278578-N) DOI: 10.1177/108201320100700205(Journal) ========================================================== Created: 2017-08-23 11:21:11 ConfID: 5278579 CauseID: 1410430975 OtherID: 6235,74108870 JT: Food Science and Technology International MD: Devesa,7,2,145,2001,Characterization of Water-Extractable Pentosans in Enzyme-Supplemented Wheat Sourdough Processes DOI: 10.1106/WE51-T8BY-JEVV-X13G(Journal) (5278579-N) DOI: 10.1177/108201301772660321(Journal) DOI: 10.1177/108201320100700207(Journal) ========================================================== Created: 2017-08-23 11:21:11 ConfID: 5278580 CauseID: 1410430975 OtherID: 6235,74108870 JT: Food Science and Technology International MD: Garrote,7,2,171,2001,Note. Comparison of Two Rapid Methods of Lipoxygenase Assay in Blanched Green Peas, Green Beans and Potatoes DOI: 10.1106/8PUN-RXUG-2X4P-VRY0(Journal) (5278580-N) DOI: 10.1177/108201301772660367(Journal) DOI: 10.1177/108201320100700211(Journal) ========================================================== Created: 2017-08-23 11:21:10 ConfID: 5278581 CauseID: 1410430966 OtherID: 74108870 JT: Food Science and Technology International MD: Giner,7,4,339,2001,Effects of Pulsed Electric Field Processing on Apple and Pear Polyphenoloxidases DOI: 10.1106/MJ46-8J9U-1H11-T0ML(Journal) (5278581-N) DOI: 10.1177/108201301772660574(Journal) ========================================================== Created: 2017-08-23 11:21:11 ConfID: 5278582 CauseID: 1410430975 OtherID: 6235,74108870 JT: Food Science and Technology International MD: Clark,7,2,165,2001,Acceptability of Queso Fresco Cheese by Traditional and Nontraditional Consumers DOI: 10.1106/1P7E-THP5-10KM-D76M(Journal) (5278582-N) DOI: 10.1177/108201301772660358(Journal) DOI: 10.1177/108201320100700210(Journal) ========================================================== Created: 2017-08-23 11:21:11 ConfID: 5278583 CauseID: 1410430975 OtherID: 6235,74108870 JT: Food Science and Technology International MD: Acosta,7,2,183,2001,Evolution of Scientific Communication DOI: 10.1106/EYC0-WCNC-X45T-8NPH(Journal) (5278583-N) DOI: 10.1177/108201301772660385(Journal) DOI: 10.1177/108201320100700213(Journal) ========================================================== Created: 2017-08-23 11:21:11 ConfID: 5278584 CauseID: 1410430975 OtherID: 6235,74108870 JT: Food Science and Technology International MD: Pintado,7,2,105,2001,Review: Technology, Chemistry and Microbiology of Whey Cheeses DOI: 10.1106/TY4X-QX5U-5X5D-TYE8(Journal) (5278584-N) DOI: 10.1177/108201301772660277(Journal) DOI: 10.1177/108201320100700202(Journal) ========================================================== Created: 2017-08-23 11:21:10 ConfID: 5278585 CauseID: 1410430966 OtherID: 74108870 JT: Food Science and Technology International MD: Tomás,7,4,307,2001,Kinetics of Ethanol and Acetaldehyde Production in Fermenting Wheat Dough by Laser-Based Trace Gas Detection DOI: 10.1106/J5RU-UQNN-J7TK-9L3C(Journal) (5278585-N) DOI: 10.1177/108201301772660547(Journal) ========================================================== Created: 2017-08-23 11:21:10 ConfID: 5278586 CauseID: 1410430966 OtherID: 74108870 JT: Food Science and Technology International MD: Cuesta,7,4,317,2001,Fatty Acid Changes in High Oleic Acid Sunflower Oil during Successive Deep-Fat Fryings of Frozen Foods DOI: 10.1106/197R-7YNE-8QNH-715Y(Journal) (5278586-N) DOI: 10.1177/108201301772660556(Journal) ========================================================== Created: 2017-08-23 11:21:11 ConfID: 5278587 CauseID: 1410430975 OtherID: 6235,74108870 JT: Food Science and Technology International MD: ,7,2,188,2001,News DOI: 10.1106/U1JY-X5TX-MN10-6JNX(Journal) (5278587-N) DOI: 10.1177/108201301772660402(Journal) DOI: 10.1177/108201320100700223(Journal) ========================================================== Created: 2017-08-23 11:24:37 ConfID: 5278588 CauseID: 1410431165 JT: Food Science and Technology International MD: Martínez,9,2,127,2003,Book Reviews DOI: 10.1177/1082013203009002010(Journal) (5278588-N) DOI: 10.1177/1082013203009002011(Journal) ========================================================== Created: 2017-08-23 11:24:37 ConfID: 5278589 CauseID: 1410431165 JT: Food Science and Technology International MD: ,9,2,128,2003,Book Reviews DOI: 10.1177/1082013203009002013(Journal) (5278589-N) DOI: 10.1177/1082013203009002014(Journal) ========================================================== Created: 2017-08-23 11:56:50 ConfID: 5278590 CauseID: 1410432693 JT: Food Science and Technology International MD: ,16,1,97,2010,Errata DOI: 10.1177/1082013209355915(Journal) (5278590-N) DOI: 10.1177/108201321001600101(Journal) DOI: 10.1177/108201321001600102(Journal) DOI: 10.1177/108201321001600103(Journal) ========================================================== Created: 2017-08-23 11:20:59 ConfID: 5278560 CauseID: 1410430950 OtherID: 74108870 JT: Food Science and Technology International MD: Aubourg,7,3,199,2001,Review: Loss of Quality during the Manufacture of Canned Fish Products DOI: 10.1106/4H8U-9GAD-VMG0-3GLR(Journal) (5278560-N) DOI: 10.1177/108201301772660169(Journal) ========================================================== Created: 2017-08-23 11:20:59 ConfID: 5278561 CauseID: 1410430950 OtherID: 74108870 JT: Food Science and Technology International MD: Jovaní,7,3,191,2001,Review: Effect of Some Components of Milk- and Soy-Based Infant Formulas on Mineral Bioavailability DOI: 10.1106/R4EB-XXLA-9MLP-BQYK(Journal) (5278561-N) DOI: 10.1177/108201301772660150(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278562 CauseID: 1410430954 OtherID: 74108870 JT: Food Science and Technology International MD: Lemos,7,5,393,2001,Effect of Water Content on the Thermal Inactivation Kinetics of Horseradish Peroxidase Freeze-Dried from Alkaline pH DOI: 10.1106/E9NW-1TB4-KU4W-8X7M(Journal) (5278562-N) DOI: 10.1177/108201301772660439(Journal) ========================================================== Created: 2017-08-23 11:20:59 ConfID: 5278563 CauseID: 1410430950 OtherID: 74108870 JT: Food Science and Technology International MD: Escriche,7,3,251,2001,Effect of Ozone Treatment and Storage Temperature on Physicochemical Properties of Mushrooms (Agaris bisporus) DOI: 10.1106/6A9R-DKEV-ADV7-Y30X(Journal) (5278563-N) DOI: 10.1177/108201301772660222(Journal) ========================================================== Created: 2017-08-23 11:20:59 ConfID: 5278564 CauseID: 1410430950 OtherID: 74108870 JT: Food Science and Technology International MD: Hurtado,7,3,259,2001,Behavior of Octopus Muscle (Octopus vulgaris) under a Process of Pressure-Time-Temperature Combinations DOI: 10.1106/P1A7-HPAQ-V5CA-PRGT(Journal) (5278564-N) DOI: 10.1177/108201301772660231(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278565 CauseID: 1410430954 OtherID: 74108870 JT: Food Science and Technology International MD: Yan,7,5,417,2001,The Effect of Padding Foam on the Compression Characteristics of Some Agglomerated Food Powders DOI: 10.1106/WC69-QFNV-VN6E-LH00(Journal) (5278565-N) DOI: 10.1177/108201301772660475(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278566 CauseID: 1410430954 OtherID: 74108870 JT: Food Science and Technology International MD: Martínez,7,5,439,2001,Note. Visual and Instrumental Color Evaluation in Red Wines DOI: 10.1106/VFAT-5REN-1WK2-5JGQ(Journal) (5278566-N) DOI: 10.1177/108201301772660501(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278567 CauseID: 1410430954 OtherID: 74108870 JT: Food Science and Technology International MD: Moreno-Terrazas,7,5,411,2001,Note. Consumer Awareness of the Main Sensory Attributes of Tepache, a Traditional Fermented Fruit Beverage DOI: 10.1106/BUHF-KMGC-AQ4M-3RXR(Journal) (5278567-N) DOI: 10.1177/108201301772660466(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278568 CauseID: 1410430954 OtherID: 74108870 JT: Food Science and Technology International MD: Vasallo,7,5,445,2001,Effect of Homogenization as Pretreatment for the Improvement of Autolysis Efficiency of Kluyveromyces fragilis DOI: 10.1106/3T3D-9U7E-M5AR-NWXW(Journal) (5278568-N) DOI: 10.1177/108201301772660510(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278569 CauseID: 1410430954 OtherID: 74108870 JT: Food Science and Technology International MD: Grigelmo-Miguel,7,5,425,2001,Influence of the Addition of Peach Dietary Fiber in Composition, Physical Properties and Acceptability of Reduced-Fat Muffins DOI: 10.1106/FLLH-K91M-1G34-Y0EL(Journal) (5278569-N) DOI: 10.1177/108201301772660484(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278570 CauseID: 1410430954 OtherID: 74108870 JT: Food Science and Technology International MD: Aguilar,7,5,373,2001,Review: Sources, Properties, Applications and Potential uses of Tannin Acyl Hydrolase DOI: 10.1106/69M3-B30K-CF7Q-RJ5G(Journal) (5278570-N) DOI: 10.1177/108201301772660411(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278571 CauseID: 1410430954 OtherID: 74108870 JT: Food Science and Technology International MD: Kirby,7,5,405,2001,Note. Reaction of Bacteria Associated with Fish Spoilage to Chemical and Physical Stress DOI: 10.1106/XBYD-LDNF-8NGY-44HG(Journal) (5278571-N) DOI: 10.1177/108201301772660457(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278572 CauseID: 1410430954 OtherID: 74108870 JT: Food Science and Technology International MD: Barat,7,5,451,2001,Effect of Osmotic Solution Concentration, Temperature and Vacuum Impregnation Pretreatment on Osmotic Dehydration Kinetics of Apple Slices DOI: 10.1106/4L77-UPTY-KEAQ-3TIV(Journal) (5278572-N) DOI: 10.1177/108201301772660529(Journal) ========================================================== Created: 2017-08-23 11:20:58 ConfID: 5278573 CauseID: 1410430954 OtherID: 74108870 JT: Food Science and Technology International MD: Bayarri,7,5,399,2001,Influence of Color on Perception of Sweetness and Fruit Flavor of Fruit Drinks DOI: 10.1106/JJWN-FFRQ-JBMC-LQ5R(Journal) (5278573-N) DOI: 10.1177/108201301772660448(Journal) ========================================================== Created: 2017-08-23 11:21:10 ConfID: 5278574 CauseID: 1410430966 OtherID: 74108870 JT: Food Science and Technology International MD: Cintas,7,4,281,2001,Review: Bacteriocins of Lactic Acid Bacteria DOI: 10.1106/R8DE-P6HU-CLXP-5RYT(Journal) (5278574-N) DOI: 10.1177/108201301772660538(Journal) ========================================================== Created: 2017-08-23 11:21:10 ConfID: 5278575 CauseID: 1410430966 OtherID: 74108870 JT: Food Science and Technology International MD: Soto-Mendívil,7,4,355,2001,Evaluation of Nixtamalized Corn Hulls as Fiber Source in Baking Products DOI: 10.1106/015N-JDX2-3HJD-DRWG(Journal) (5278575-N) DOI: 10.1177/108201301772660592(Journal)