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
- C674
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Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat TreatmentDai, Yan / Chang, Hai‐Jun / Cao, Shu‐Xia et al. | 2011
- C680
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Optimization of Ultrasonic‐Assisted Enzymatic Hydrolysis for the Extraction of Luteolin and Apigenin from CeleryZhang, Qian / Zhou, Ming‐Ming / Chen, Pei‐Lin et al. | 2011
- C686
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Structural Stability of Myosin Rod from Silver Carp as Affected by SeasonYuan, Chunhong / Wang, Xichang / Chen, Shunsheng et al. | 2011
- C694
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Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during StorageLin, Yuhai / Huang, Ming / Zhou, Guanghong et al. | 2011
- C701
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Comparison and Characterization of the Antioxidant Potential of 3 Wild Grapes―Vitis thunbergii, V. flexuosa, and V. kelungeusisTung, Yu‐Tang / Cheng, Kai‐Chung / Ho, Shang‐Tse et al. | 2011
- C707
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Antioxidant Capacities of Phenolic Compounds and Tocopherols from Tunisian Pomegranate (Punica granatum) FruitsElfalleh, Walid / Tlili, Nizar / Nasri, Nizar et al. | 2011
- C714
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Effect of Pilot‐Scale Aseptic Processing on Tomato Soup Quality ParametersColle, Ines J.P. / Andrys, Anna / Grundelius, Andrea et al. | 2011
- C724
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Composition of Flavonoids and Phenolic Acids in Lychee (Litchi Chinensis Sonn.) Flower Extracts and Their Antioxidant Capacities Estimated with Human LDL, Erythrocyte, and Blood ModelsChen, Y.‐C. / Lin, J.‐T. / Liu, S.‐C. et al. | 2011
- C729
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Quality, Bioactive Compounds, and Antioxidant Activity of New Flat‐Type Peach and Nectarine Cultivars: A Comparative StudyLegua, Pilar / Hernández, Francisca / Díaz‐Mula, Huertas M. et al. | 2011
- C736
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Chemical Composition and Nutritive Value of Lantana and Sweet Pepper Seeds and Nabak Seed KernelsEmbaby, Hassan El‐Sayed / Mokhtar, Sayed Mohamed et al. | 2011
- C742
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Polymeric Proanthocyanidins in Skins and Seeds of 37 Vitis vinifera L. Cultivars: A Methodological Comparative StudyTravaglia, Fabiano / Bordiga, Matteo / Locatelli, Monica et al. | 2011
- C750
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Fatty Acid Synthase Inhibitors Separated from Oiltea Camellia by High‐Speed Counter‐Current ChromatographyChen, Qiuping / Luo, Xiaowei / Ma, Xiaofeng et al. | 2011
- C755
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Improving Chocolate Flavor in Poor‐Quality Cocoa Almonds by Enzymatic TreatmentOliveira, Hilana Salete Silva / Mamede, Maria Eugênia Oliveira / Góes‐Neto, Aristóteles et al. | 2011
- C760
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Mild Protein Oxidation Enhanced Hydration and Myofibril Swelling Capacity of Fresh Ground Pork Muscle Packaged in High Oxygen AtmosphereDelles, Rebecca M. / Xiong, Youling L. / True, Alma D. et al. | 2011
- C768
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Volatile Profile of Cashews (Anacardium occidentale L.) from Different Geographical Origins during RoastingAgila, Amal / Barringer, Sheryl Ann et al. | 2011
- C775
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Seasonal Changes of α‐Tocopherol in Green Marine Algae (Caulerpa genus)Pires‐Cavalcante, Kelma Maria dos Santos / de Alencar, Daniel Barroso / de Sousa, Márcia Barbosa et al. | 2011
- C782
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Optimization of Fermentation Conditions for Production of the Jabuticaba (Myrciaria cauliflora) Spirit Using the Response Surface MethodologyDuarte, Whasley Ferreira / Amorim, Juliana Cunha / de Assis Lago, Lilian et al. | 2011
- E384
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Damage in Agitated Vessels of Large Visco‐Elastic Particles Dispersed in a Highly Viscous FluidBouvier, Laurent / Moreau, Anne / Line, Alain et al. | 2011
- E392
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Effect of Soy Addition on Microwavable Pocket‐Type Flat DoughsServenti, Luca / Sachleben, Joseph / Vodovotz, Yael et al. | 2011
- E399
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High‐Pressure Effects on the Microstructure, Texture, and Color of White‐Brined CheeseKoca, N. / Balasubramaniam, V.M. / Harper, W.J. et al. | 2011
- E405
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Online Shear Viscosity Measurement of Starchy Melts Enriched in Wheat BranRobin, Frédéric / Bovet, Nicolas / Pineau, Nicolas et al. | 2011
- H137
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In Vitro Batch Fecal Fermentation Comparison of Gas and Short‐Chain Fatty Acid Production Using “Slowly Fermentable” Dietary FibersKaur, Amandeep / Rose, Devin J. / Rumpagaporn, Pinthip et al. | 2011
- H143
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Bioactive Dietary Polyphenols Inhibit Heme Iron Absorption in a Dose‐Dependent Manner in Human Intestinal Caco‐2 CellsMa, Qianyi / Kim, Eun‐Young / Lindsay, Elizabeth Ann et al. | 2011
- ix
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Cover Caption| 2011
- M254
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Antagonistic Action of Bacillus subtilis Strain fmbj on the Postharvest Pathogen Rhizopus stoloniferZhou, Xiaohong / Lu, Zhaoxin / Lv, Fengxia et al. | 2011
- M260
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Heat‐Killed Lactic Acid Bacteria Enhance Immunomodulatory Potential by Skewing the Immune Response toward Th1 PolarizationOu, Chu‐Chyn / Lin, Shiao‐Lin / Tsai, Jaw‐Ji et al. | 2011
- M268
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Implantation Ability of the Potential Probiotic Strain, Lactobacillus reuteri PL519, in “Salchichón,” a Traditional Iberian Dry Fermented SausageRuiz‐Moyano, Santiago / Martín, Alberto / Benito, María José et al. | 2011
- M276
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Determination of Lactic Microflora of Kefir Grains and Kefir Beverage by Using Culture‐Dependent and Culture‐Independent MethodsKesmen, Zülal / Kacmaz, Nazife et al. | 2011
- M284
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Effect of Ultraviolet and Far Infrared Radiation on Microbial Decontamination and Quality of Cumin SeedsErdoğdu, S. Belgin / Ekiz, H. İbrahim et al. | 2011
- N49
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Rapid Detection of Ricin in Milk Using Immunomagnetic Separation Combined with Surface‐Enhanced Raman SpectroscopyHe, Lili / Deen, Bronwyn / Rodda, Tom et al. | 2011
- S270
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Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing MethodsYoon, E.K. / Hong, J.H. / Lê, S. et al. | 2011
- S280
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Saltiness Enhancement by Savory Aroma CompoundsBatenburg, Max / van der Velden, Rob et al. | 2011
- S289
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Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage ConditionsBermúdez‐Aguirre, Daniela / Fernández, Sulmer / Esquivel, Heracleo et al. | 2011
- S300
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Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish‐Style Dry‐Ripened SausagesFonseca, Beatriz / Kuri, Victor / Zumalacárregui, José M. et al. | 2011
- S306
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Sensory Characteristics and Cross‐Cultural Consumer Acceptability of Bulgogi (Korean Traditional Barbecued Beef)Hong, J.H. / Yoon, E.K. / Chung, S.J. et al. | 2011
- S314
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Industrially Processed Vacuum‐Packed Peeled Kennebec Potatoes: Process Optimization, Sensory Evaluation, and Consumer ResponseMontouto‐Graña, M. / Cabanas‐Arias, S. / Vázquez‐Odériz, M.L. et al. | 2011
- S319
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Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji BerriesNavarro, Patricia / Nicolas, Tamara San / Gabaldon, José A. et al. | 2011
- S325
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Internal Quality and Shelf Life of Eggs Coated with Oils from Different SourcesRyu, Kyeong Nam / No, Hong Kyoon / Prinyawiwatkul, Witoon et al. | 2011
- S330
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Chemical, Physical–Chemical, and Sensory Characteristics of Lychee (Litchi chinensis Sonn) WinesAlves, Juliana Alvarenga / de Oliveira Lima, Luiz Carlos / Nunes, Cleiton Antônio et al. | 2011
- S337
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Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White WheatChallacombe, Carolyn A. / Seetharaman, Koushik / Duizer, Lisa M. et al. | 2011
- S347
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Comparative Effect of the Addition of α‐, β‐, or γ‐Cyclodextrin on Main Sensory and Physico–Chemical ParametersAndreu‐Sevilla, Antonio J. / López‐Nicolás, José M. / Carbonell‐Barrachina, Ángel A. et al. | 2011
- S354
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Effects of Starter Culture and Storage on the Flavor of Liquid WheyCampbell, R.E. / Miracle, R.E. / Gerard, P.D. et al. | 2011
- v
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Industrial Applications of Selected JFS Articles| 2011
- vii
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Most‐Cited Papers of 2008Lund, Daryl et al. | 2011
- viii
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CorrigendumKong, F. / Singh, R. P. et al. | 2011