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 ‐ TOC| 2023
- 5
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A new year, and new goals| 2023
- 6
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Industrial applications of selected JFS articlesGiese, James et al. | 2023
- 9
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Development and characterization of probiotic (co)encapsulates in biopolymeric matrices and evaluation of survival in a millet yogurt formulationKouamé, Kouadio Jean Eric‐Parfait / Bora, Awa Fanny Massounga / Li, Xiaodong et al. | 2023
- 28
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Effect of processing treatments on the allergenicity of nuts and legumes: A meta‐analysisAstuti, Rizki Maryam / Palupi, Nurheni Sri / Suhartono, Maggy Thenawidjaja et al. | 2023
- 57
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Use of legume flours and fiber for tailoring structure and texture of pea protein‐based extruded meat alternativesWebb, Delaney / Dogan, Hulya / Li, Yonghui et al. | 2023
- 72
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Enhancement of γ‐aminobutyric acid content in shells of passion fruit (Passiflora edulis) under anoxic vacuum conditionsChen, Juo‐Yu / Shyu, Yuan‐Tay / Wu, Sz‐Jie et al. | 2023
- 83
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Effects of high temperature, high humidity, and cold storage on structure and qualities of whole oat flour noodles during processingZhang, Yifu / Yang, Tongliang / Chen, Cheng et al. | 2023
- 94
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Microwave‐assisted enzymatic extraction brings a notably high yield of polysaccharides from mountain Zizania latifoliaZhang, Yang / Liu, Xinyue / Wang, Ziteng et al. | 2023
- 109
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Effect of osmotic dehydration with different osmosis agents on water status, texture properties, sugars, and total carotenoid of dehydrated yellow peach slicesWang, Fengzhao / Bi, Jinfeng / Lyu, Jian et al. | 2023
- 119
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Identification and quantification of fatty acids and lipid‐soluble phytochemicals using GC‐MS, HPLC‐MS, and FTIR and their association with quality parameters during avocado ripeningCervantes‐Paz, Braulio / Yahia, Elhadi M. / Nuñez‐Vilchis, Alejandro et al. | 2023
- 133
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Screening new breeding japonica rice varieties by rice quality, three processing characteristics, and odor characteristicsAsimi, Sailimuhan / Xin, Ren / Min, Zhang et al. | 2023
- 147
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Screening of dephytinization reaction of chlorophyll pigments with citrus acetone powder by UPLC–DAD–MSLi, Yunchang / Agarry, Israel Emiezi / Ding, Desheng et al. | 2023
- 161
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Chemical characterization of yellow‐orange and purple varieties of Opuntia ficus‐indica fruits and thermal stability of their betalainsCarreón‐Hidalgo, Juan Pablo / Román‐Guerrero, Angélica / Navarro‐Ocaña, Arturo et al. | 2023
- 175
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Optimized pressurized hot water extraction, HPLC/LC‐MS characterization, and bioactivity of Tetrapleura tetraptera L. dry fruit polyphenolsDzah, Courage Sedem et al. | 2023
- 193
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The effect of barley to wheat ratio in malt blends on protein composition and physicochemical characteristics of wort and beerLi, Xiu / Yang, Junhua / Xie, Lan et al. | 2023
- 204
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Characterization of the aroma compounds in crystal maltCai, Guolin / Gu, Hong / Han, Bingxin et al. | 2023
- 214
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Effects of hot‐air drying on the bioactive compounds, quality attributes, and drying and color change kinetics of coffee leavesHuang, Yuanyuan / Sun, Yu / Lu, Tingting et al. | 2023
- 228
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Sugar profiles modulation of mangoes during osmotic dehydration in agave syrup solutionsZongo, Assana Pingdwendé / Khalloufi, Seddik / Ratti, Cristina et al. | 2023
- 244
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Optimization of spray drying conditions for improved physical properties in the production of enzyme‐modified cheese powderSalum, Pelin / Berktas, Serap / Bas, Deniz et al. | 2023
- 259
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Optimization of a novel vacuum sublimation–rehydration thawing processChen, Shanshan / Wu, Weidong / Mao, Shijie et al. | 2023
- 273
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Microwave heating process of moderate‐minced surimi based on multiphase porous media modelYan, Bowen / Meng, Linglu / Yang, Huayu et al. | 2023
- 293
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Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose–fructose mixture on wheat starch gelatinization, pasting, and retrogradationWoodbury, Travest J. / Pitts, Sarah L. / Pilch, Adrianna M. et al. | 2023
- 315
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Effect of autoclave–cooling cycles combined pullulanase on the physicochemical and structural properties of resistant starch from black Tartary buckwheatXu, Qinglian / Zheng, Faying / Yang, Ping et al. | 2023
- 328
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Green synthesized TiO2 nanoparticles: Structural characterization and photoinduced antifungal activity against P. steckiiXing, Yage / Fan, Xiangfeng / Li, Xuanlin et al. | 2023
- 341
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Silkworm pupae derivatives as source of high value protein intended for pasta fortificationPiazza, Laura / Ratti, Simona / Girotto, Francesca et al. | 2023
- 356
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Eggshell waste separation process assisted with pressure‐vacuum: Process conditions and optimizationChi, Yuan / Lin, Mengmeng / Zuo, Daming et al. | 2023
- 367
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Impact of functional spray coatings on smoke volatile phenol compounds and Pinot noir grape growthTran, Trung T. / Jung, Jooyeoun / Garcia, Lindsay et al. | 2023
- 381
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Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packagingOsaili, Tareq M. / Al‐Nabulsi, Anas A. / Hasan, Fayeza et al. | 2023
- 391
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Improving fresh cheese shelf‐life through hyperbaric storage at variable room temperatureDuarte, Ricardo V. / Lopes‐da‐Silva, José A. / Gomes, Ana M. et al. | 2023
- 403
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Equivalent processing for pasteurization of a pineapple juice–coconut milk blend by selected nonthermal technologiesYildiz, Semanur / Shin, Ga Young / Franco, Beatriz Gonçalves et al. | 2023
- 417
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Consumer acceptance of reduced sodium white and multigrain bread: Impact of flavor enhancement and ingredient information on sample likingDunteman, Aubrey N. / Lee, Soo‐Yeun et al. | 2023
- 430
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Color of rainbow trout (Oncorhynchus mykiss) fillets by image and sensory analysis, and correlation with SalmoFan numbersGümüş, Bahar / Gümüş, Erkan / Balaban, Murat O. et al. | 2023
- 447
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Comparative study of phenolic compounds reveals a positive relationship between astringency and the phenolic composition in table grape varietiesFeng, Jiao / Nieuwenhuizen, Niels / Atkinson, Ross et al. | 2023
- 462
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Sensory properties of 6‐ and 18‐month‐stored wines made with pectinase‐producing non‐Saccharomyces yeastsPaup, Victoria D. / Aplin, Jesse J. / Potter, Rachel I. et al. | 2023
- 477
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Millet bran protein hydrolysates derived peptides‐zinc chelate: Structural characterization, security prediction in silico, zinc transport capacity and stability against different food processing conditionsLi, Yan / Shi, Panqi / Zheng, Yajun et al. | 2023
- 491
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Phenolic, flavonoid, and β‐carotene contents of provitamin A cassava hydrolysate with free and encapsulated Lactobacillus rhamnosus GG improves antioxidant biomarkers in kidney, heart and liver of Wistar ratsOguntoye, Modupeola A. / Oridupa, Olayinka A. / Ezekiel, Olufunke O. et al. | 2023
- 503
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Efficacy of Pneumatophorus japonicus meat as an iron fortificant in whole‐wheat flour in preventing iron deficiencyTan, Beibei / Sun, Bolun / Yang, Changjie et al. | 2023
- 513
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Synergistic effect of probiotic and postbiotic on attenuation of PM2.5‐induced lung damage and allergic responseChiu, Yi‐Heng / Chiu, Hung‐Pin / Lin, Meei‐Yn et al. | 2023
- 523
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Effect of Flammulina velutipes polysaccharides on endoplasmic reticulum stress‐mediated apoptosis by activating PLC–IP3 pathway in HepG2 cellsDing, Miao / Lv, Kai / Zhang, Dongliang et al. | 2023
- 537
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Bioactive polyphenols separated from hemp seed shells ameliorate H2O2‐induced oxidative stress injury in human umbilical vein endothelial cellsXu, Peng‐Wei / Yuan, Xiao‐Fan / Zhao, Bing et al. | 2023
- 552
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Risk assessment supporting the establishment of a maximum residue limit for ractopamine in beef liver, applicable in the Arab Republic of EgyptGodefroy, Samuel Benrejeb / Dominguez, Silvia / Feeley, Mark et al. | 2023
- 563
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Safety assessment of herbal supplement components targeting hepatotoxicity and CYP3A4 induction in cell‐based assay using HepG2 cellsKondo, Takashi / Suzuki, Ippei / Chiba, Tsuyoshi et al. | 2023
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Cover Caption| 2023