Journal of food science : JFS
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
Inhaltsverzeichnis
- 2245
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Issue Information ‐ TOC| 2022
- 2249
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Tanner Awards for the Most‐Cited Articles of 2019| 2022
- 2253
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Industrial applications of selected JFS articles| 2022
- 2256
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Edible coating as postharvest management strategy for shelf‐life extension of fresh tomato (Solanum lycopersicum L.): An overviewYadav, Ajay / Kumar, Nishant / Upadhyay, Ashutosh et al. | 2022
- 2291
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“An apple a day keeps the doctor away”: The potentials of apple bioactive constituents for chronic disease preventionOyenihi, Ayodeji B. / Belay, Zinash A. / Mditshwa, Asanda et al. | 2022
- 2310
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Salmonella spp. in low water activity food: Occurrence, survival mechanisms, and thermoresistanceMorasi, Rafaela Martins / Rall, Vera Lúcia Mores / Dantas, Stéfani Thais Alves et al. | 2022
- 2324
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High‐pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA‐qPCRRey, María de los Ángeles / Rodriguez Racca, Anabel / Rossi Ribeiro, Luma et al. | 2022
- 2337
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Threadfin bream surimi gel containing squid fin protein hydrolysate: Textural properties, acceptability, and volatile profileSingh, Avtar / Hong, Hui / Benjakul, Soottawat et al. | 2022
- 2350
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Separation of principal component dihydromyricetin from Ampelopsis grossedentata by high‐speed counter‐current chromatography and its interaction with corn starchXue, Hongkun / Cui, Pengshan / Tan, Jiaqi et al. | 2022
- 2364
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Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasoundLima, Juliana L. / Bezerra, Taliana K. A. / Carvalho, Leila M. et al. | 2022
- 2377
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Application of soluble gas stabilization technology on ready‐to‐eat pre‐rigor filleted Atlantic salmon (Salmo salar L.)Jakobsen, Anita Nordeng / Gabrielsen, Lisa / Johnsen, Elena Marie et al. | 2022
- 2391
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Evaluation on antiosteoporosis of collagen peptides prepared by immobilized protease with eggshell membraneWu, Yuanyue / Ye, Qianqian / Zhang, Ling et al. | 2022
- 2405
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In vitro inhibition of starch digestive enzymes by ultrasound‐assisted extracted polyphenols from Ascophyllum nodosum seaweedsAleixandre, Andrea / Gisbert, Mauro / Sineiro, Jorge et al. | 2022
- 2417
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Interaction mechanism between ZnO nanoparticles‐whey protein and its effect on toxicity in GES‐1 cellsYuan, Erdong / Zhou, Miao / Nie, Shiying et al. | 2022
- 2427
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High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storageChen, Fei / Chen, Yuyu / Wang, Yingrui et al. | 2022
- 2440
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Detection and identification of marine fish mislabeling in Guangzhou's supermarkets and sushi restaurants using DNA barcodingLiu, Bo / Yang, Jing‐Wen / Liu, Bao‐Suo et al. | 2022
- 2450
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Inhalation of low‐dose basil (Ocimum basilicum) essential oil improved cardiovascular health and plasma lipid markers in high fat diet‐induced obese ratsHong, Seong Jun / Kim, Da‐Som / Lee, Jookyeong et al. | 2022
- 2463
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Loadings of lycopene in emulsion and sodium alginate–K‐carrageenan composite systems: Preparation, characterization, bioaccessibility, and kineticsZhang, Daojiu / Chen, Huibin / Zhang, Ledao et al. | 2022
- 2474
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Changes of some bioactive and physicochemical properties during the black tea processingBalaban, Osman Tolga / Kamiloğlu, Aybike / Kara, Hasan Hüseyin et al. | 2022
- 2484
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Physico‐chemical properties, antioxidant activity, and ACE inhibitory activity of protein hydrolysates from wild jujube seedHan, Rongxin / Shao, Shuai / Zhang, Hongyin et al. | 2022
- 2504
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Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strengthHan, Jia‐Run / Yan, Jia‐Nan / Du, Yi‐Nan et al. | 2022
- 2515
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Identification and confirmation of key compounds causing cooked off‐flavor in heat‐treated tomato juiceLiu, Yuanyuan / Yang, Cheng / Wang, Qun et al. | 2022
- 2527
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Heterocyclic aromatic amine contents and quality characteristics of bacon as influenced by NaCl concentration of brineDu, Hongzhen / Wang, Qiang / Liu, Qian et al. | 2022
- 2538
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Interaction mechanism between soybean protein isolate and citrus pectinXu, Xinyu / Li, Lin / Zhang, Huimin et al. | 2022
- 2549
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Preparation and identification of an antioxidant peptide from wheat embryo albumin and characterization of its Maillard reaction productsLiao, Ai‐Mei / Li, Xiao‐Xiao / Gu, Zeshan et al. | 2022
- 2563
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Enrichment of taste and aroma perceptions in chicken meat stewed in braised soup used repeatedlyDu, Chao / Qi, Jun / Yang, Cong et al. | 2022
- 2578
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Effects of oxidative stability variation on lamb meat quality and flavor during postmortem agingDou, Lu / Liu, Chang / Yang, Zhihao et al. | 2022
- 2595
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Health‐beneficial aroma and taste compounds in a newly developed kombucha using a Huanglongbing‐tolerant mandarin hybridKim, Dongjoo / Wang, Yu et al. | 2022
- 2616
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Physicochemical properties and volatile formation mechanism of medium‐chain triacylglycerols during heatingPark, SoYoon / Kim, Mi‐Ja / Lee, Jae Hwan et al. | 2022
- 2626
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Preventive effect of Lactobacillus plantarum HFY15 on carbon tetrachloride (CCl4)‐induced acute liver injury in miceLong, Xingyao / Wang, Pan / Zhou, Yujing et al. | 2022
- 2640
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Radio frequency pasteurization and heating uniformity of canned pineappleWang, Yequn / Hou, Quan / Zhang, Erpan et al. | 2022
- 2651
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Kinetics of moisture loss applied to the baking of snacks with pregelatinized cassava starchCazzaniga, A. / Brousse, M. M. / Linares, A. R. et al. | 2022
- 2663
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Detection of physical descaling damage in carp based on hyperspectral images and dimension reduction of principal component analysis combined with pixel valuesWang, Huihui / Qiu, Xinjing / Zeng, Fanyi et al. | 2022
- 2678
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Host–guest inclusion complexes of hydroxytyrosol with cyclodextrins: Development of a potential functional ingredient for food applicationStergiou, Athena / Binou, Panagiota / Igoumenidis, Panagiotis E. et al. | 2022
- 2692
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Regulatory mechanisms governing collagen peptides and their 3D printing application for frozen surimiShi, Yi / Tu, Lanlan / Yuan, Chengzhi et al. | 2022
- 2707
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Effect of microcrystalline cellulose under different hydrolysis durations on the stability of thyme oil emulsionNiu, Fuge / Zhang, Bin / Du, Yixuan et al. | 2022
- 2718
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Purification and characterization of Lactobacillus plantarum‐derived bacteriocin with activity against Staphylococcus argenteus planktonic cells and biofilmZhang, Yan‐Mei / Jiang, Yu‐Hang / Li, Hong‐Wei et al. | 2022
- 2732
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Sensory properties of Australian bunya nutsMoura Nadolny, Jaqueline / Best, Odette / Hassall, Emma et al. | 2022
- 2744
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Identification and molecular mechanism of novel tyrosinase inhibitory peptides from collagenXue, Wenjun / Liu, Xuan / Zhao, Wenzhu et al. | 2022
- 2757
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A pilot study on the effect of formulation and individual muscle mass on vitamin C absorption in randomized clinical studyVu, Kiet Tan / Kim, Jeong‐Eun / Cho, In‐Ho et al. | 2022
- 2766
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Health risk assessment using in vitro simulation in assessing bioavailability of cadmium in rice from main producing areas across ChinaDeng, Ziyi / Yao, Liyun / Fang, Min et al. | 2022
- 2775
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Quantitative exposure assessment and risk characterization for fipronil residues in laying hen eggsCanton, Lucila / Signorini, Marcelo / Canton, Candela et al. | 2022
- NA
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Cover Caption| 2022