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
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Issue Information| 2016
- 4
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“And the Survey Says!”| 2016
- 5
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Industrial Applications of Selected JFS Articles| 2016
- C7
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Phenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus avium L.) Cultivars Grown in TurkeyHayaloglu, Ali Adnan / Demir, Nurullah et al. | 2016
- C19
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Characterization and Quantitation of Triterpenoid Saponins in Raw and Sprouted Chenopodium berlandieri spp. (Huauzontle) Grains Subjected to Germination with or without Selenium Stress ConditionsLazo‐Vélez, Marco A. / Guajardo‐Flores, Daniel / Mata‐Ramírez, Daniel et al. | 2016
- C27
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Kinetic Analysis of the Digestion of Bovine Type I Collagen Telopeptides with Porcine PepsinQian, Jun / Okada, Yukari / Ogura, Takayuki et al. | 2016
- C35
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Antioxidant Properties of Caffeic acid Phenethyl Ester and 4‐Vinylcatechol in Stripped Soybean OilJia, Cai‐Hua / Wang, Xiang‐Yu / Qi, Jin‐Feng et al. | 2016
- C42
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Assessing Low Redox Stability of Myoglobin Relative to Rapid Hemin Loss from HemoglobinCai, He / Tatiyaborworntham, Nantawat / Yin, Jie et al. | 2016
- E49
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True Density Prediction of Garlic Slices Dehydrated by ConvectionLópez‐Ortiz, Anabel / Rodríguez‐Ramírez, Juan / Méndez‐Lagunas, Lilia et al. | 2016
- E56
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Kinetics of Thermal Inactivation of Peroxidase and Color Degradation of African Cowpea (Vigna unguiculata) LeavesWawire, Michael / Oey, Indrawati / Mathooko, Francis M. et al. | 2016
- E65
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Calcium–Alginate–Inulin Microbeads as Carriers for Aqueous Carqueja ExtractBalanč, Bojana / Kalušević, Ana / Drvenica, Ivana et al. | 2016
- E76
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Modeling of the Temperature Effect on Oxygen Absorption by Iron‐Based Oxygen ScavengersPolyakov, Vladimir A. / Miltz, Joseph et al. | 2016
- E86
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Cold Oxygen Plasma Treatments for the Improvement of the Physicochemical and Biodegradable Properties of Polylactic Acid Films for Food PackagingSong, Ah Young / Oh, Yoon Ah / Roh, Si Hyeon et al. | 2016
- H216
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High‐fat Diet‐induced Intestinal Hyperpermeability is Associated with Increased Bile Acids in the Large Intestine of MiceMurakami, Yuki / Tanabe, Soichi / Suzuki, Takuya et al. | 2016
- H223
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Are Front of Pack Claims Indicators of Nutrition Quality? Evidence from 2 Product CategoriesSchaefer, Debra / Hooker, Neal H. / Stanton, John L. et al. | 2016
- H235
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Analysis of Naturally Occurring Fluoride in Commercial Teas and Estimation of Its Daily Intake through Tea ConsumptionPeng, Chuan‐yi / Cai, Hui‐mei / Zhu, Xiao‐hui et al. | 2016
- H240
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Resveratrol Regulates Activated Hepatic Stellate Cells by Modulating NF‐κB and the PI3K/Akt Signaling PathwayZhang, De‐Quan / Sun, Peng / Jin, Quan et al. | 2016
- H246
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Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea InfusionsHajiaghaalipour, Fatemeh / Sanusi, Junedah / Kanthimathi, M. S. et al. | 2016
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Cover Caption| 2016
- M97
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Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf‐LifeTremonte, Patrizio / Sorrentino, Elena / Succi, Mariantonietta et al. | 2016
- M106
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Phenotypic Characters and Molecular Epidemiology of Campylobacter Jejuni in East ChinaZeng, Dexin / Zhang, Xiaoping / Xue, Feng et al. | 2016
- M114
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Detection of Virulence Genes and Growth Potential in Listeria monocytogenes Strains Isolated from Ricotta Salata CheeseCoroneo, Valentina / Carraro, Valentina / Aissani, Nadhem et al. | 2016
- M121
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Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture‐Based MethodsMedina, Eduardo / Pérez‐Díaz, Ilenys M. / Breidt, Fred et al. | 2016
- M130
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Detection, Identification, and Prevalence of Pathogenic Vibrio parahaemolyticus in Fish and Coastal Environment in JordanAlaboudi, Akram R. / Ababneh, Mustafa / Osaili, Tareq M. et al. | 2016
- M135
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Effect of Flavourzyme® on Angiotensin‐Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticusAhtesh, Fatah / Stojanovska, Lily / Shah, Nagendra et al. | 2016
- M144
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Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on CarriersZhang, Chunling / Li, Baoming / Jadeja, Ravirajsinh et al. | 2016
- S150
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Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory PropertiesHuynh, Hue Linh / Danhi, Robert / Yan, See Wan et al. | 2016
- S156
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Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference MapMorais, E. C. / Esmerino, E. A. / Monteiro, R. A. et al. | 2016
- S165
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Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge CakePoonnakasem, Naratip / Pujols, Kairy Dharali / Chaiwanichsiri, Saiwarun et al. | 2016
- S174
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Identification of Drivers of Liking for Bar‐Type Snacks Based on Individual Consumer PreferenceKim, Mina K. / Greve, Patrick / Lee, Youngseung et al. | 2016
- S182
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Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and NectarBaskaran, Revathy / Ravi, Ramasamy / Rajarathnam, Somasundaram et al. | 2016
- S189
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Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of SaffronChrysanthou, Andreas / Pouliou, Evangelia / Kyriakoudi, Anastasia et al. | 2016
- S199
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Variations in U.S. Consumers’ Acceptability of Korean Rice Cake, Seolgitteok, with respect to Sensory Attributes and Nonsensory FactorsCho, Sungeun / Yoon, Suk Hoo / Min, Jieun et al. | 2016
- S208
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Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of AntioxidantsLarrauri, Mariana / Demaría, María Gimena / Ryan, Liliana C. et al. | 2016
- T255
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Beneficial Influence of Short‐Term Germination on Decreasing Allergenicity of Peanut ProteinsLi, Yingchao / Sun, Xiulan / Ma, Zhezhe et al. | 2016
- T262
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Effect of Various Food Additives on the Levels of 4(5)‐Methylimidazole in a Soy Sauce Model SystemLee, Sumin / Lee, Jung‐Bin / Hwang, Junho et al. | 2016
- T268
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Formation of 4(5)‐Methylimidazole in Aqueous d‐Glucose‐Amino Acids Model SystemKarim, Faris / Smith, J. Scott et al. | 2016
- T275
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Constitutive Effects of Lead on Aryl Hydrocarbon Receptor Gene Battery and Protection by β‐carotene and Ascorbic Acid in Human HepG2 CellsDarwish, Wageh S. / Ikenaka, Yoshinori / Nakayama, Shouta M. M. et al. | 2016
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Constitutive Effects of Lead on Aryl Hydrocarbon Receptor Gene Battery and Protection by [beta]-carotene and Ascorbic Acid in Human HepG2 CellsMayumi Ishizuka et al. | 2016