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
- 481
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Issue Information ‐ TOC| 2022
- 484
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Open Access| 2022
- 485
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Industrial applications of selected JFS articles| 2022
- 488
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Freeze concentration techniques as alternative methods to thermal processing in dairy manufacturing: A reviewPrestes, Amanda Alves / Helm, Cristiane Vieira / Esmerino, Erick Almeida et al. | 2022
- 503
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Kombucha: A review of substrates, regulations, composition, and biological propertiesde Miranda, Jeniffer Ferreira / Ruiz, Larissa Fernandes / Silva, Cíntia Borges et al. | 2022
- 528
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Effect of seed coat microstructure and lipid composition on the hydration behavior and kinetics of two red bean (Phaseolus vulgaris L.) varietiesDevkota, Lavaraj / He, Lizhong / Midgley, Jocelyn et al. | 2022
- 543
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Effect of freezing‐assisted treatment on the formation of stable VII‐type complex of fried sweet potato starch and its mechanismLi, Ying‐Hui / Wang, Yu‐Sheng / Li, Xin et al. | 2022
- 554
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Normal rice flours perform better in gluten‐free bread than glutinous rice floursGui, Yijie / Chen, Gengjun / Tian, Wenfei et al. | 2022
- 567
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Rapid determination of capsaicin concentration in soybean oil by terahertz spectroscopyXia, Yiming / Liu, Wei / Shi, Yule et al. | 2022
- 576
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Effect of the addition of high‐temperature water on the properties of batter and bread made from gluten‐free rice flourSaito, Kumiko / Okouchi, Maya / Yamaguchi, Mana et al. | 2022
- 585
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Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gumGharanjig, Hamid / Iri, Marjan / Hosseinnezhad, Mozhgan et al. | 2022
- 599
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Changes in the free amino acid profile of pickling cucumber during lactic acid fermentationMoore, Jennifer Fideler / DuVivier, Rachel / Johanningsmeier, Suzanne D. et al. | 2022
- 612
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Characteristic volatiles analysis of Dongbei Suancai across different fermentation stages based on HS‐GC‐IMS with PCAHan, Yanqiu / Wang, Chen / Zhang, Xiaoli et al. | 2022
- 623
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Effects and mechanism of sucrose on retrogradation, freeze–thaw stability, and texture of corn starch–tamarind seed polysaccharide complexesXie, Fan / Zhang, Hui / Xiong, Zhiqiang et al. | 2022
- 636
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Deodorizing effects of rosemary extract on silver carp (Hypophthalmichthys molitrix) and determination of its deodorizing componentsHuang, Pimiao / Wang, Zhirong / Shi, Yue et al. | 2022
- 651
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Potential of phenolic compounds in Ligustrum robustum (Rxob.) Blume as antioxidant and lipase inhibitors: Multi‐spectroscopic methods and molecular dockingGao, Hao‐Xiang / Liang, Heng‐Yu / Chen, Nan et al. | 2022
- 664
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Chemical composition analysis, antioxidant activity, and target cell‐based screening of the potential active components in jujube and its fermented productRen, Wei / Ma, Yue / Liu, Dan et al. | 2022
- 686
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Structural characterization and enzymatic hydrolysis of radio frequency cold plasma treated starchesOkyere, Akua Y. / Boakye, Prince G. / Bertoft, Eric et al. | 2022
- 699
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Changes in key aroma‐active compounds and sensory characteristics of sunflower oils induced by seed roastingYin, Wen‐ting / Shi, Rui / Li, Shi‐jia et al. | 2022
- 714
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Effect of Lactobacillus plantarum or Enterococcus faecalis as co‐inoculants with Aspergillus oryzae in koji making on the physicochemical properties of soy sauceZhang, Xiaolong / Liu, Zeping / Kang, Bo et al. | 2022
- 728
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Phytosterol oxidation products from coffee silverskinMcDonald, Kimberlynn / Langenbahn, Hans J. / Miller, J. David et al. | 2022
- 738
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Radio frequency heating of green peas (Pisum sativum L.): The improvement of heating uniformity and its dry blanching effectZhang, Caiyue / Dong, Yuehan / Sun, Yanan et al. | 2022
- 750
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Effect of glandless cottonseed meal protein and maltodextrin as microencapsulating agents on spray‐drying of sugarcane bagasse phenolic compoundsVelazquez‐Martinez, Victor / Quintero‐Quiroz, Julian / Rodriguez‐Uribe, Laura et al. | 2022
- 764
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Hot air‐assisted radio frequency drying of apricots: Mathematical modeling study for process designTopcam, Huseyin / Gogus, Fahrettin / Ozbek, Hatice Neval et al. | 2022
- 780
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Encapsulation of Curcumin in a Ternary Nanocomplex Prepared with Carboxymethyl Short Linear Glucan–Sodium–Caseinate–Pectin Via Electrostatic InteractionsLi, Wenhui / Yu, Ying / Dai, Ziyang et al. | 2022
- 795
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Effects of partial replacement of NaCl by KCl and CaCl2 on physicochemical properties, microstructure, and textural properties of salted eggsLiu, Huilan / Feng, Feng / Xue, Hui et al. | 2022
- 808
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Analysis of pectolytic enzymes and Alternaria spp. in fresh dill, mustard seeds, onions, and vinegar, and their influence on the softening of pickled cucumbersScharf, Sabrina / Kersten, Anne‐Katrin / Lentzsch, Peter et al. | 2022
- 819
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Effects of exogenous AHLs on the spoilage characteristics of Pseudomonas koreensis PS1Dai, Jinyue / Fang, Limin / Wu, Yan et al. | 2022
- 833
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Antimicrobial effects of chitosan and garlic against Salmonella spp., Escherichia coli O157:H7, and Listeria monocytogenes in hummus during storage at various temperaturesOsaili, Tareq M. / Al‐Nabulsi, Anas A. / Hasan, Fayeza et al. | 2022
- 845
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Inactivation of stressed Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes in hummus using low dose gamma irradiationOlaimat, Amin N. / Al‐Nabulsi, Anas A. / Osaili, Tareq M. et al. | 2022
- 856
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Sodium metabisulfite in dried plum and its cytotoxic effects on K‐562 and L‐929 normal cell linesGhasemi, Ahmad / Salari, Amir / Kalantarmahdavi, Mahboube et al. | 2022
- 867
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Rapid identification of Takifugu genus using visual loop‐mediated isothermal amplificationXie, Ruibin / Li, Hui / Yu, Wenjie et al. | 2022
- NA
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Cover Caption| 2022