Products as affected

Su MS and Chien PJ. 2007. Antioxidant activity, anthocyanins, and phenolics of rabbiteye blueberry (Vac-cinium ashei) fluid products as affected by fermentation. Food Chem 104( 1) 182—187. 

Table I. In Vitro Calcium Exchangeablility and Solubility in Milk and Soy Products as Affected by Stage of Digestion and Initial Peptic pH...

TABLE V. Selected Physical and Rheological Properties of Extrusion Texturized Soy Products as Affected by Different Types and Amounts of Salts ... 

Soy Products as Affected by Added Reducing and Oxidizing Agents ... 

Hoveland CS, Rodriguez-Kabana R, Berry CD. Phalaris and tall fescue forage production as affected by nematodes in the field. Agron J 67 714-717, 1975. 

Casadei, M.A., Esteves de Matos, R., Harrison, S.T., and Gaze, J.E. 1998. Heat resistance of Listeria monocytogenes in dairy products as affected by the growth medium. Journal of Applied Microbiology 84 234-239. 

Abdelhad HM, Hafez AMA, El-sayed AA, Khodair TA (2009) Copolymer [P(HB-c< -HV)] production as affected by strains and fermentation techniques. J Appl Sci Res 5 343-353 Abe C, Taima Y, Nakamura Y, Doi Y (1990) New bacterial copolyester of 3-hydroxyalkanoates and 3-hydroxy-0)-fluoroalkanoates produced by Pseudomonas oleovorans. Polym Commun 31 404 06... 

Shantha, N. C., Ram, L. N., O Leary, J., Hicks, C. L., Decker, E. A. (1995). Conjugated linoleic acid concentrations in dairy products as affected by processing and storage. Journal of Food Science, 60, 695-697. 

Wei, Q., Chang, S. K. C. (2004). Characteristics of fermented Natto products as affected by soybean cultivars. Journal of Food Processing and Preservation, 28, 251-273. 

Fig. 1. Viscosity average molecular weight of Cl-ISB-DMB product as affected by chlorine used in reaction.

Zhan X, Wang D, Tuinstra MR, Bean S, Seib PA, Sun XS. 2003. Ethanol and Lactic Acid Production as Affected by Sorghum Genotype and Location. Industrial Crops and Products 18(3) 245-255. 

Lin, T. Y. Chang Chien, M. F. (2007). Exopolysaccharides production as affected by lactic acid bacteria and fermentation time. Food Chemistry, 100,1419-1423. 

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