Journal of Food Science
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
- 1990
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Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity EffectsCisneros‐Zevallos, L. / Krochta, J.M. et al. | 2002
- 1990
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Concise Reviews in Food Science - Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity EffectsCisneros-Zevallos, L. et al. | 2002
- 1996
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A Review on Residence Time Distribution (RTD) in Food Extruders and Study on the Potential of Neural Networks in RTD ModelingGanjyal, G. / Hanna, M. et al. | 2002
- 1996
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Concise Reviews in Food Science - A Review on Residence Time Distribution (RTD) in Food Extruders and Study on the Potential of Neural Networks in RTD ModelingGanjyal, G. et al. | 2002
- 2004
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Food Chemistry and Toxicology - b-Galactosidase Activity and Cell Wall Breakdown in ApricotsKovács, E. et al. | 2002
- 2004
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β‐Galactosidase Activity and Cell Wall Breakdown in ApricotsKovács, E. / Németh‐Szerdahelyi, E. et al. | 2002
- 2009
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Comparison of FTIR, FT‐Raman, and NIR Spectroscopy in a Maple Syrup Adulteration StudyParadkar, M. M. / Sakhamuri, S. / Irudayaraj, J. et al. | 2002
- 2009
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Food Chemistry and Toxicology - Comparison of FTIR, FT-Raman, and NIB Spectroscopy in a Maple Syrup Adulteration StudyParadkar, M.M. et al. | 2002
- 2016
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Partial Purification and Characterization of Sulfhydryl Oxidase from Aspergillus nigerVignaud, C. / Kaid, N. / Rakotozafy, L. et al. | 2002
- 2016
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Food Chemistry and Toxicology - Partial Purification and Characterization of Sulfhydryl Oxidase from Aspergillus nigerVignaud, C. et al. | 2002
- 2023
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Influence of Storage Time and Temperature on Absorption of Flavor Compounds from Solutions by Plastic Packaging MaterialsVan Willige, R. / Schoolmeester, D. / Van Ooij, A. et al. | 2002
- 2023
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Food Chemistry and Toxicology - Influence of Storage Time and Temperature on Absorption of Flavor Compounds from Solutions by Plastic Packaging MaterialsWillige, R.van et al. | 2002
- 2032
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Volatile Compounds Recovered by Solid‐Phase Microextraction from Fresh Adductor Muscle and Total Lipids of Sea Scallop (Placopecten magellanicus) from Georges Bank (Nova Scotia)Linder, M. / Ackman, R.G. et al. | 2002
- 2032
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Food Chemistry and Toxicology - Volatile Compounds Recovered by Solid-Phase Microextraction from Fresh Adductor Muscle and Total Lipids of Sea Scallop (Placopecten magellanicus) from Georges Bank (Nova Scotia)Linder, M. et al. | 2002
- 2038
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Chemical and Stability Characteristics of Structured Lipids from Borage (Borago officinalis L.) and Evening Primrose (Oenothera biennis L.) OilsSenanayake, S.P.J.N. / Shahidi, F. et al. | 2002
- 2038
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Food Chemistry and Toxicology - Chemical and Stability Characteristics of Structured Lipids from Borage (Borago officinalis L.) and Evening Primrose (Oenothera biennis L.) OilsSenanayake, S.P.J.N. et al. | 2002
- 2046
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Food Chemistry and Toxicology - Preparation of Low-Phosphorus Cow's MilkKoizumi, T. et al. | 2002
- 2046
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Preparation of Low‐Phosphorus Cow's MilkKoizumi, T. / Murakami, K. / Kuwahara, T. et al. | 2002
- 2051
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Food Chemistry and Toxicology - Differential Inhibitory Effect of alpha-, beta-, gamma-, and delta-Tocopherols on the Metal-Induced Oxidation of Cholesterol in Unilamellar Phospholipid-Cholesterol LiposomesValenzuela, A. et al. | 2002
- 2051
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Differential Inhibitory Effect of alpha‐, beta‐, gamma‐, and delta‐Tocopherols on the Metal‐Induced Oxidation of Cholesterol in Unilamellar Phospholipid‐Cholesterol LiposomesValenzuela, A. / Sanhueza, J. / Nieto, S. et al. | 2002
- 2056
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Biogenic Amines Formation in Bigeye Tuna Steaks and Whole Skipjack TunaRossi, S. / Lee, C. / Ellis, P.C. et al. | 2002
- 2056
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Food Chemistry and Toxicology - Biogenic Amines Formation in Bigeye Tuna Steaks and Whole Skipjack TunaRossi, S. et al. | 2002
- 2061
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Lipid Oxidation, Volatiles, and Color Changes in Irradiated Raw Turkey Breast During Frozen StorageNam, K.C. / Hur, S.J. / Ismail, H. et al. | 2002
- 2061
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Food Chemistry and Toxicology - Lipid Oxidation, Volatiles, and Color Changes in Irradiated Raw Turkey Breast During Frozen StorageNam, K.C. et al. | 2002
- 2067
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Food Chemistry and Toxicology - Salmon Fillet Texture is Determined by Myofiber-Myofiber and Myofiber-Myocommata AttachmentTaylor, R.G. et al. | 2002
- 2067
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Salmon Fillet Texture is Determined by Myofiber‐Myofiber and Myofiber‐Myocommata AttachmentTaylor, R.G. / Fjaera, S.O. / Skjervold, P.O. et al. | 2002
- 2072
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Food Chemistry and Toxicology - Physicochemical Properties of Pacific Whiting Surimi as Affected by Various Freezing and Storage ConditionsReynolds, J. et al. | 2002
- 2072
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Physicochemical Properties of Pacific Whiting Surimi as Affected by Various Freezing and Storage ConditionsReynolds, J. / Park, J.W. / Choi, Y.J. et al. | 2002
- 2079
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Free Radicals in Wheat Seeds Studied by Electron Spin ResonanceSzöcs, F. et al. | 2002
- 2079
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Food Chemistry and Toxicology - Free Radicals in Wheat Seeds Studied by Electron Spin ResonanceSzöcs, F. et al. | 2002
- 2083
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Food Chemistry and Toxicology - Interconversions of Isoflavones in Soybeans as Affected by StorageHou, H.J. et al. | 2002
- 2083
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Interconversions of Isoflavones in Soybeans as Affected by StorageHou, H.J. / Chang, K.C. et al. | 2002
- 2090
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Histamine Formation in Fish Sauce ProductionBrillantes, S. / Paknoi, S. / Totakien, A. et al. | 2002
- 2090
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Food Chemistry and Toxicology - Histamine Formation in Fish Sauce ProductionBrillantes, S. et al. | 2002
- 2095
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Effect of Brine Concentration and Brining Time on Quality of Smoked Rainbow Trout FilletsJittinandana, S. / Kenney, P.B. / Slider, S.D. et al. | 2002
- 2095
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Food Chemistry and Toxicology - Effect of Brine Concentration and Brining Time on Quality of Smoked Rainbow Trout FilletsJittinandana, S. et al. | 2002
- 2100
-
Food Chemistry and Toxicology - Nonenzymatic Browning in Amorphous Food Models: Effects of Glass Transition and WaterLievonen, S.M. et al. | 2002
- 2100
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Nonenzymatic Browning in Amorphous Food Models: Effects of Glass Transition and WaterLievonen, S.M. / Roos, Y.H. et al. | 2002
- 2107
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Food Chemistry and Toxicology - Effect of High Pressure and 4-Hexylresorcinol on Enzymatic Activity and Darkening in OystersPérez-Mateos, M. et al. | 2002
- 2107
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Effect of High Pressure and 4‐Hexylresorcinol on Enzymatic Activity and Darkening in OystersPérez‐Mateos, M. / López‐Caballero, M.E. / Montero, P. et al. | 2002
- 2113
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A Study of Enzymatic Hydrolysis of Starch in Potato PulpLiu, Q. et al. | 2002
- 2113
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Food Chemistry and Toxicology - A Study of Enzymatic Hydrolysis of Starch in Potato PulpLiu, Q. et al. | 2002
- 2118
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Food Chemistry and Toxicology - Protein Adsorption onto Metal Oxide Materials in White Wine Model SystemsPachova, V. et al. | 2002
- 2118
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Protein Adsorption onto Metal Oxide Materials in White Wine Model SystemsPachova, V. / Ferrando, M. / Güell, C. et al. | 2002
- 2122
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Enzymatic Modification of Tomato Homogenate and Its Effect on Volatile Flavor CompoundsYilmaz, E. / Baldwin, E.A. / Shewfelt, R.L. et al. | 2002
- 2122
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Food Chemistry and Toxicology - Enzymatic Modification of Tomato Homogenate and Its Effect on Volatile Flavor CompoundsYilmaz, E. et al. | 2002
- 2126
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Influence of Soluble Lysine Maillard Reaction Products on Escherichia coli Amino Acid Lysine Auxotroph Growth‐Based AssayLi, X. / Ricke, S.C. et al. | 2002
- 2126
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Food Chemistry and Toxicology - Influence of Soluble Lysine Maillard Reaction Products on Escherichia coli Amino Acid Lysine Auxotroph Growth-Based AssayLi, X. et al. | 2002
- 2129
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Screening of South African Food Plants for Antioxidant ActivityLindsey, K.L. / Motsei, M.L. / Jäger, A.K. et al. | 2002
- 2129
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Food Chemistry and Toxicology - Screening of South African Food Plants for Antioxidant ActivityLindsey, K.L. et al. | 2002
- 2132
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Food Chemistry and Toxicology - Comparative Study of Selva and Camarosa Strawberries for the Commercial MarketCastro, I. et al. | 2002
- 2132
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Comparative Study of Selva and Camarosa Strawberries for the Commercial MarketCastro, I. / Gonçalves, O. / Teixeira, J.A. et al. | 2002
- 2138
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Effects of Papain and a Microbial Enzyme on Meat Proteins and Beef TendernessAshie, I.N.A. / Sorensen, T.L. / Nielsen, P.M. et al. | 2002
- 2138
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Food Chemistry and Toxicology - Effects of Papain and a Microbial Enzyme on Meat Proteins and Beef TendernessAshie, I.N.A. et al. | 2002
- 2143
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Contribution of Cellular Structure to the Large and Small Deformation Rheological Behavior of KiwifruitRojas, A.M. / Delbon, M. / Marangoni, A.G. et al. | 2002
- 2143
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Food Chemistry and Toxicology - Contribution of Cellular Structure to the Large and Small Deformation Rheological Behavior of KiwifruitRojas, A.M. et al. | 2002
- 2149
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Food Chemistry and Toxicology - Prediction of Process Lethality through Measurement of Maillard-Generated Chemical MarkersWnorowski, A. et al. | 2002
- 2149
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Prediction of Process Lethality through Measurement of Maillard‐Generated Chemical MarkersWnorowski, A. / Yaylayan, V.A. et al. | 2002
- 2154
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Food Engineering and Physical Properties - Inactivation of Pectin Methyl Esterase in Orange Juice by Pulsed Electric FieldsYeom, H.W. et al. | 2002
- 2154
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Inactivation of Pectin Methyl Esterase in Orange Juice by Pulsed Electric FieldsYeom, H.W. / Zhang, Q.H. / Chism, G.W. et al. | 2002
- 2160
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Disinfection and Solids Removal of Poultry Chiller Water by ElectroflotationTsai, L.‐S. / Hernlem, B. / Huxsoll, C.C. et al. | 2002
- 2160
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Food Engineering and Physical Properties - Disinfection and Solids Removal of Poultry Chiller Water by ElectroflotationTsai, L.-S. et al. | 2002
- 2165
-
Food Engineering and Physical Properties - Diffusion of Nitrite and Nitrate Salts in Pork Tissue in the Presence of Sodium ChloridePinotti, A. et al. | 2002
- 2165
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Diffusion of Nitrite and Nitrate Salts in Pork Tissue in the Presence of Sodium ChloridePinotti, A. / Graiver, N. / Califano, A. et al. | 2002
- 2172
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Food Engineering and Physical Properties - Rheological Properties of Fish GelatinsGudmundsson, M. et al. | 2002
- 2172
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Rheological Properties of Fish GelatinsGudmundsson, M. et al. | 2002
- 2177
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Effect of a Starch‐Lipid Fat Replacer on the Rheology of Soft‐Serve Ice CreamByars, J. et al. | 2002
- 2177
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Food Engineering and Physical Properties - Effect of a Starch-Lipid Fat Replacer on the Rheology of Soft-Serve Ice CreamByars, J. et al. | 2002
- 2183
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Food Engineering and Physical Properties - Physical Stability of Spray-Dried Milk Fat Emulsion as Affected by Emulsifiers and Processing ConditionsDanviriyakul, S. et al. | 2002
- 2183
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Physical Stability of Spray‐Dried Milk Fat Emulsion as Affected by Emulsifiers and Processing ConditionsDanviriyakul, S. / McClements, D.J. / Decker, E. et al. | 2002
- 2190
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Food Engineering and Physical Properties - Effects of k-Carrageenan on Crystallization and Invertase Activity in Lactose-Sucrose SystemsKouassi, K. et al. | 2002
- 2190
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Effects of κ‐Carrageenan on Crystallization and Invertase Activity in Lactose‐Sucrose SystemsKouassi, K. / Jouppila, K. / Roos, Y.H. et al. | 2002
- 2196
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Food Engineering and Physical Properties - Properties of Wheat Dough at Sub-Zero Temperatures and Freeze Tolerance of a Baker's Yeast (Saccharomyces cerevisiae)Stecchini, M.L. et al. | 2002
- 2196
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Properties of Wheat Dough at Sub‐Zero Temperatures and Freeze Tolerance of a Baker's Yeast (Saccharomyces cerevisiae)Stecchini, M.L. / Maltini, E. / Venir, E. et al. | 2002
- 2202
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Modified Atmosphere Packaging of Cut Belgian EndivesVan de Velde, M.D. / Van Loey, A.M. / Hendrickx, M.E. et al. | 2002
- 2202
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Food Engineering and Physical Properties - Modified Atmosphere Packaging of Cut Belgian EndivesVelde, M.D.Van de et al. | 2002
- 2207
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Predictive Equations for Dielectric Properties of NaCl, D‐sorbitol and Sucrose Solutions and Surimi at 2450 MHzAnd, P. Yaghmaee / Durance, T.D. et al. | 2002
- 2207
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Food Engineering and Physical Properties - Predictive Equations for Dielectric Properties of NaCl, D-sorbitol and Sucrose Solutions and Surimi at 2450 MHzYaghmaee, P. et al. | 2002
- 2212
-
Food Engineering and Physical Properties - Energy Consumption, Density, and Rehydration Rate of Vacuum Microwave- and Hot-Air Convection- Dehydrated TomatoesDurance, T.D. et al. | 2002
- 2212
-
Energy Consumption, Density, and Rehydration Rate of Vacuum Microwave‐ and Hot‐Air Convection‐ Dehydrated TomatoesDurance, T.D. / Wang, J.H. et al. | 2002
- 2217
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Mass Transfer During Sucrose Infusion into Potatoes under High PressureSopanangkul, A. / Ledward, D.A. / Niranjan, K. et al. | 2002
- 2217
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Food Engineering and Physical Properties - Mass Transfer During Sucrose Infusion into Potatoes under High PressureSopanangkul, A. et al. | 2002
- 2221
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Systematic Application of Time Temperature Integrators as Tools for Control of Frozen Vegetable QualityAnd, M.C. Giannakourou / Taoukis, P.S. et al. | 2002
- 2221
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Food Engineering and Physical Properties - Systematic Application of Time Temperature Integrators as Tools for Control of Frozen Vegetable QualityGiannakourou, M.C. et al. | 2002
- 2229
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Functional, Nutritional, Mycological, and Akara‐making Properties of Stored Cowpea MealMcWatters, K.H. / Chinnan, M.S. / Phillips, R.D. et al. | 2002
- 2229
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Food Engineering and Physical Properties - Functional, Nutritional, Mycological, and Akara-making Properties of Stored Cowpea MealMcWatters, K.H. et al. | 2002
- 2235
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Food Engineering and Physical Properties - In-Line Measurement of Rheological Parameters and Modeling of Apparent Wall Slip in Diced Tomato Suspensions Using UltrasonicsDogan, N. et al. | 2002
- 2235
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In‐Line Measurement of Rheological Parameters and Modeling of Apparent Wall Slip in Diced Tomato Suspensions Using UltrasonicsDogan, N. / McCarthy, M.J. / Powell, R.L. et al. | 2002
- 2241
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Bulgur Quality as Affected by Drying MethodsHayta, M. et al. | 2002
- 2241
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Food Engineering and Physical Properties - Bulgur Quality as Affected by Drying MethodsHayta, M. et al. | 2002
- 2245
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Food Engineering and Physical Properties - Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure-Treated Full Fat MilkHarte, F. et al. | 2002
- 2245
-
Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure‐Treated Full Fat MilkHarte, F. / Amonte, M. / Luedecke, L. et al. | 2002
- 2251
-
Spatial Investigation of the Non‐frozen Water Distribution in Frozen Foods using NMR SPRITELee, S. / Cornillon, P. / Kim, Y.R. et al. | 2002
- 2251
-
Food Engineering and Physical Properties - Spatial Investigation of the Non-frozen Water Distribution in Frozen Foods using NMR SPRITELee, S. et al. | 2002
- 2256
-
Food Powder Characteristics Important to Nonelectrostatic and Electrostatic Coating and DustinessRicks, N.P. / Barringer, S.A. / Fitzpatrick, J.J. et al. | 2002
- 2256
-
Food Engineering and Physical Properties - Food Powder Characteristics Important to Nonelectrostatic and Electrostatic Coating and DustinessRicks, N.P. et al. | 2002
- 2264
-
NEW PAGE CHARGE RATES| 2002
- 2266
-
Radiation Resistance of Listeria monocytogenes in the Presence or Absence of Sodium ErythorbateSommers, C.H. / Handel, A.P. / Niemira, B.A. et al. | 2002
- 2266
-
Food Microbiology and Safety - Radiation Resistance of Listeria monocytogenes in the Presence or Absence of Sodium ErythorbateSommers, C.H. et al. | 2002
- 2271
-
Aspergillus Flavus, Aspergillus Niger, and Penicillium Corylophilum Spoilage Prevention of Bakery Products by Means of Weak‐Acid PreservativesMarín, S. / Guynot, M.E. / Sanchis, V. et al. | 2002
- 2271
-
Food Microbiology and Safety - Aspergillus Flavus, Aspergillus Niger, and Penicillium Corylophilum Spoilage Prevention of Bakery Products by Means of Weak-Acid PreservativesMarin, S. et al. | 2002
- 2278
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Microbial Reduction Efficiencies of Filtration, Electrostatic Polarization, and UV Components of a Germicidal Air Cleaning SystemCundith, C.J. / Kerth, C.R. / Jones, W.R. et al. | 2002
- 2278
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Food Microbiology and Safety - Microbial Reduction Efficiencies of Filtration, Electrostatic Polarization, and UV Components of a Germicidal Air Cleaning SystemCundith, C.J. et al. | 2002
- 2282
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Development of a Steam Treatment to Eliminate Listeria monocytogenes From King Salmon (Oncorhynchus tshawytscha)Bremer, P.J. / Monk, I. / Osborne, C.M. et al. | 2002
- 2282
-
Food Microbiology and Safety - Development of a Steam Treatment to Eliminate Listeria monocytogenes From King Salmon (Oncorhynchus tshawytscha)Bremer, P.J. et al. | 2002
- 2288
-
Food Microbiology and Safety - Nisin: A Novel Substrate for Glutathione S-Transferase Isolated from Fresh BeefRose, N.L. et al. | 2002
- 2288
-
Nisin: A Novel Substrate for Glutathione S‐Transferase Isolated from Fresh BeefRose, N.L. / Palcic, M.M. / Sporns, P. et al. | 2002
- 2294
-
Pasteurization of Fresh Orange Juice Using Low‐Energy Pulsed Electrical FieldHodgins, A.M. / Mittal, G.S. / Griffiths, M.W. et al. | 2002
- 2294
-
Food Microbiology and Safety - Pasteurization of Fresh Orange Juice Using Low-Energy Pulsed Electrical FieldHodgins, A.M. et al. | 2002
- 2300
-
Marine Pseudoalteromonas sp. Composes Most of the Bacterial Population Developed in Oysters (Tiostrea chilensis) Spoiled During StorageRomero, J. / González, N. / Espejo, R.T. et al. | 2002
- 2300
-
Food Microbiology and Safety - Marine Pseudoalteromonas sp. Composes Most of the Bacterial Population Developed in Oysters (Tiostrea chilensis) Spoiled During StorageRomero, J. et al. | 2002
- 2304
-
Pasteurization of Milk Using Pulsed Electrical Field and AntimicrobialsSmith, K. / Mittal, G.S. / Griffiths, M.W. et al. | 2002
- 2304
-
Food Microbiology and Safety - Pasteurization of Milk Using Pulsed Electrical Field and AntimicrobialsSmith, K. et al. | 2002
- 2309
-
Food Microbiology and Safety - Expression of Soluble Thioredoxin Fused-Carp (Cyprinus carpio) Ovarian Cystatin in Escherichia coliTzeng, S.-S. et al. | 2002
- 2309
-
Expression of Soluble Thioredoxin Fused‐Carp (Cyprinus carpio) Ovarian Cystatin in Escherichia coliTzeng, S.‐S. / Chen, G.‐H. / Jiang, S.‐T. et al. | 2002
- 2317
-
Food Microbiology and Safety - Inhibition of Three Pathogens on Bologna and Summer Sausage Using Antimicrobial Edible FilmsCagri, A. et al. | 2002
- 2317
-
Inhibition of Three Pathogens on Bologna and Summer Sausage Using Antimicrobial Edible FilmsCagri, A. / Ustunol, Z. / Ryser, E.T. et al. | 2002
- 2325
-
Effect of Steam‐ and Hot‐Water Post‐Process Pasteurization on Microbial and Physical Property Measures of Fully Cooked Vacuum‐Packaged Chicken Breast StripsMurphy, R.Y. / Berrang, M.E. et al. | 2002
- 2325
-
Food Microbiology and Safety - Effect of Steam- and Hot-Water Post-Process Pasteurization on Microbial and Physical Property Measures of Fully Cooked Vacuum-Packaged Chicken Breast StripsMurphy, R.Y. et al. | 2002
- 2332
-
Sensory and Nutritive Qualities of Food - Hydration of Succinic Acid by Ultrasonication and its Effects on TasteMurata, Y. et al. | 2002
- 2332
-
Hydration of Succinic Acid by Ultrasonication and its Effects on TasteMurata, Y. / Doe, M. / Yano, S. et al. | 2002
- 2336
-
Sensory and Nutritive Qualities of Food - Manufacture of Fermented Lactic Beverages Containing Probiotic CulturesOliveira, M.N. et al. | 2002
- 2336
-
Manufacture of Fermented Lactic Beverages Containing Probiotic CulturesOliveira, M. N. / Sodini, I. / Remeuf, R et al. | 2002
- 2342
-
Effect of Commercial Starter Cultures on the Fatty Acid Composition of Pastirma (Turkish Dry Meat Product)Aksu, M.I. / Kaya, M. et al. | 2002
- 2342
-
Sensory and Nutritive Qualities of Food - Effect of Commercial Starter Cultures on the Fatty Acid Composition of Pastirma (Turkish Dry Meat Product)Aksu, M.I. et al. | 2002
- 2346
-
Comparison of Commercial Enzymes for the Processing of Marula Pulp, Wine, and SpiritsFundira, M. / Blom, M. / Pretorius, I.S. et al. | 2002
- 2346
-
Sensory and Nutritive Qualities of Food - Comparison of Commercial Enzymes for the Processing of Marula Pulp, Wine, and SpiritsFundira, M. et al. | 2002
- 2352
-
Effects of Docosahexaenoic Acid Content in Triacylglycerol on Human Taste PerceptionKoriyama, T. / Kohata, T. / Watanabe, K. et al. | 2002
- 2352
-
Sensory and Nutritive Qualities of Food - Effects of Docosahexaenoic Acid Content in Triacylglycerol on Human Taste PerceptionKoriyama, T. et al. | 2002
- 2357
-
Sensory and Nutritive Qualities of Food - Comparison of the Availability of Various Iron Fortificants in Bread and Milk Using an In Vitro Digestion-Caco-2 Cell Culture MethodYeung, A.C. et al. | 2002
- 2357
-
Comparison of the Availability of Various Iron Fortificants in Bread and Milk Using an In Vitro Digestion/Caco‐2 Cell Culture MethodYeung, A.C. / Glahn, R.P. / Miller, D.D. et al. | 2002
- 2362
-
Sensory and Nutritive Qualities of Food - Spoilage of King Salmon (Oncorhynchus tshawytscha) Fillets Stored Under Different AtmospheresFletcher, G.C. et al. | 2002
- 2362
-
Spoilage of King Salmon (Oncorhynchus tshawytscha) Fillets Stored Under Different AtmospheresFletcher, G.C. / Summers, G. / Corrigan, V. et al. | 2002
- 2375
-
Sensory and Nutritive Qualities of Food - The Effects of Water Extract of Polygonatum Odoratum (Mill) Druce on Insulin Resistance in 90% Pancreatectomized RatsChoi, S.B. et al. | 2002
- 2375
-
The Effects of Water Extract of Polygonatum Odoratum (Mill) Druce on Insulin Resistance in 90% Pancreatectomized RatsChoi, S.B. / Park, S. et al. | 2002
- 2380
-
Sensory and Nutritive Qualities of Food - Consumer Acceptability of Viscosity in Processed Tomato Products by African-American, Latino, and Prototypical Consumer GroupsClaybon, K.T. et al. | 2002
- 2380
-
Consumer Acceptability of Viscosity in Processed Tomato Products by African‐American, Latino, and Prototypical Consumer GroupsClaybon, K.T. / Barringer, S.A. et al. | 2002
- 2385
-
Effect of Lipid Extraction Process on Performance of Texturized Soy Flour Added Wheat BreadRyan, K.J. / Homco‐Ryan, C.L. / Jenson, J. et al. | 2002
- 2385
-
Sensory and Nutritive Qualities of Food - Effect of Lipid Extraction Process on Performance of Texturized Soy Flour Added Wheat BreadRyan, K.J. et al. | 2002
- 2391
-
Sensory and Nutritive Qualities of Food - Physical and Sensory Characteristics of Reduced-Fat Breakfast Sausages Formulated With Barley b-GlucanMorin, L.-A. et al. | 2002
- 2391
-
Physical and Sensory Characteristics of Reduced‐Fat Breakfast Sausages Formulated With Barley β‐GlucanMorin, L.A. / Temelli, F. / McMullen, L. et al. | 2002
- 2397
-
Sensory and Nutritive Qualities of Food - Rapid Assessment of Rancidity in Complex Meat Products by Front Face Fluorescence SpectroscopyWold, J.P. et al. | 2002
- 2397
-
Rapid Assessment of Rancidity in Complex Meat Products by Front Face Fluorescence SpectroscopyWold, J.P. / Mielnik, M. / Pettersen, M.K. et al. | 2002
- 2405
-
Bioconversion of Egg Cholesterol to Pro‐vitamin D Sterols with Tetrahymena ThermophilaValcarce, G. / Nusblat, A. / Florin‐Christensen, J et al. | 2002
- 2405
-
Sensory and Nutritive Qualities of Food - Bioconversion of Egg Cholesterol to Pro-vitamin D Sterols with Tetrahymena ThermophilaValcarce, G. et al. | 2002
- 2410
-
Sensory and Nutritive Qualities of Food - Effect of Paprika (Capsicum annum) on Color of Spanish-type Sausages During the Resting StageFernández-Lopez, J. et al. | 2002
- 2410
-
Effect of Paprika (Capsicum annum) on Color of Spanish‐type Sausages During the Resting StageFernández‐López, J. / Pérez‐Alvarez, J.A. / Sayas‐Barberá, E. et al. | 2002
- 2415
-
Sensory and Nutritive Qualities of Food - Sensory Descriptive Analysis Between White Wines Fermented With Oak Chips and In BarrelsGutiérrez Afonso, V.L. et al. | 2002
- 2415
-
Sensory Descriptive Analysis Between White Wines Fermented With Oak Chips and In BarrelsGutiérrez Afonso, V.L. et al. | 2002
- 2420
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Sensory and Nutritive Qualities of Food - Preference Mapping of Domestic-Imported Jasmine Rice for U.S.-Asian ConsumersSuwansri, S. et al. | 2002
- 2420
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Preference Mapping of Domestic/Imported Jasmine Rice for U.S.‐Asian ConsumersSuwansri, S. / Meullenet, J.‐F. / Hankins, J. A. et al. | 2002
- 2432
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Sensory and Nutritive Qualities of Food - Color Changes of Tomato Purees During Storage at Freezing TemperaturesCalligaris, S. et al. | 2002
- 2432
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Color Changes of Tomato Purees During Storage at Freezing TemperaturesCalligaris, S. / Falcone, P. / Anese, M. et al. | 2002
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IFT Membership Application for JFS Authors| 2002
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JFS Masthead| 2002
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Reader Survey| 2002
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Author Index| 2002