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
- C193
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Chromatographic Isolation and Characterization of a Novel Peroxidase from Large Lima LegumesWang, S.Y. / Gong, Y.S. / Zhou, J.J. et al. | 2009
- C199
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Study on the Interaction between 3 Flavonoid Compounds and a-Amylase by Fluorescence Spectroscopy and Enzymatic KineticsLi, Y. / Gao, F. / Shan, F. et al. | 2009
- C199
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Study on the Interaction between 3 Flavonoid Compounds and α‐Amylase by Fluorescence Spectroscopy and Enzymatic KineticsLi, Y. / Gao, F. / Shan, F. et al. | 2009
- C204
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Aroma Evaluation of Transgenic, Thaumatin II‐Producing Cucumber FruitsZawirska‐Wojtasiak, R. / Gośliński, M. / Szwacka, M. et al. | 2009
- C211
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Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by 31P‐NMR MeasurementsJohnsen, S.O. / Jørgensen, K.B. / Birkeland, S. et al. | 2009
- C221
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Effect of Actinidin on the Protein Solubility, Water Holding Capacity, Texture, Electrophoretic Pattern of Beef, and on the Quality Attributes of a Sausage ProductAminlari, M. / Shekarforoush, S.S. / Gheisari, H.R. et al. | 2009
- C227
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Determination of Anthocyanins, Total Phenolic Content, and Antioxidant Activity in Andes Berry (Rubus glaucus Benth)Garzón, G.A. / Riedl, K.M. / Schwartz, S.J. et al. | 2009
- C233
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Electrospun Zein Fibers as Carriers to Stabilize (−)‐Epigallocatechin GallateLi, Y. / Lim, L.‐T. / Kakuda, Y. et al. | 2009
- C241
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Production and Characterization of Monoclonal Antibodies Specific to Pangasius Catfish, Basa, and TraGajewski, K.G. / Chen, Y‐T. / Hsieh, Y‐H. P. et al. | 2009
- C248
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Stabilizing Oils from Smoked Pink Salmon (Oncorhynchus gorbuscha)Bower, C.K. / Hietala, K.A. / Oliveira, A.C.M. et al. | 2009
- C258
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Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking TechnologiesBaiano, A. / Terracone, C. / Gambacorta, G. et al. | 2009
- C268
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Antioxidant Activities of Purple Rice Bran Extract and Its Effect on the Quality of Low‐NaCl, Phosphate‐Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap MeatMin, B. / Chen, M.‐H. / Green, B.W. et al. | 2009
- C278
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Using Ozonation and Amino Acids to Change Pasting Properties of Rice StarchAn, H.J. / King, J.M. et al. | 2009
- C284
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Comparative Study of Washing Treatments and Alkali Extraction on Gelation Characteristics of Striped Catfish (Pangasius hypophthalmus) Muscle ProteinTadpitchayangkoon, P. / Yongsawatdigul, J. et al. | 2009
- C292
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Rapid Prediction of Composition and Flavor Quality of Cheddar Cheese Using ATR–FTIR SpectroscopySubramanian, A. / Harper, W.J. / Rodriguez‐Saona, L.E. et al. | 2009
- C298
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Extraction, Identification, and Quantification of Flavonoids and Phenolic Acids in Electron Beam‐Irradiated Almond Skin PowderTeets, A.S. / Minardi, C.S. / Sundararaman, M. et al. | 2009
- E121
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Characteristics of Bread Prepared from Wheat Flours Blended with Various Kinds of Newly Developed Rice FloursNakamura, S. / Suzuki, K. / Ohtsubo, K. et al. | 2009
- E131
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Charged Ultrafiltration Membranes Increase the Selectivity of Whey Protein SeparationsBhushan, S. / Etzel, M.R. et al. | 2009
- E140
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Optimization of Gluten‐Free Formulations for French‐Style BreadsMezaize, S. / Chevallier, S. / Le Bail, A. et al. | 2009
- E147
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Nondestructive Analysis of Salt, Water, and Protein in Dried Salted Cod using Computed TomographyHåseth, T.T. / Høy, M. / Egelandsdal, B. et al. | 2009
- E154
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Detection of Fecal Residue on Poultry Carcasses by Laser‐Induced Fluorescence ImagingCho, B. / Kim, M.S. / Chao, K. et al. | 2009
- E160
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Extraction and Physicochemical Characterization of Greater Lizardfish (Saurida tumbil) Skin and Bone GelatinTaheri, A. / Abedian Kenari, A.M. / Gildberg, A. et al. | 2009
- H89
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High‐Hydroxypropylated Tapioca Starch Improves Insulin Resistance in Genetically Diabetic KKAy MiceKato, R. / Tachibe, M. / Sugano, S. et al. | 2009
- H97
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Influence of Cooking Methods on Antioxidant Activity of VegetablesJiménez‐Monreal, A. M. / García‐Diz, L. / Martínez‐Tomé, M. et al. | 2009
- iv
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Industrial Applications of Selected JFS Articles| 2009
- M109
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Effects of Ionizing Radiation on Microbial Decontamination, Phenolic Contents, and Antioxidant Properties of TriphalaKumari, N. / Kumar, P. / Mitra, D. et al. | 2009
- M114
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Ultraviolet Light (254 nm) Inactivation of Listeria monocytogenes on Frankfurters That Contain Potassium Lactate and Sodium DiacetateSommers, C.H. / Cooke, P.H. / Fan, X. et al. | 2009
- M120
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Sporulation and Germination Gene Expression Analysis of Bacillus anthracis Sterne Spores in Skim Milk under Heat and Different Intervention TechniquesLiu, Y. / Ream, A. et al. | 2009
- M125
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Modeling the Growth Characteristics of Listeria monocytogenes and Native Microflora in Smoked SalmonHwang, C.‐A. / Sheen, S. et al. | 2009
- M131
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Antimicrobial Efficiency of Essential Oil and Freeze–Thaw Treatments against Escherichia coli O157:H7 and Salmonella enterica Ser. Enteritidis in Strawberry JuiceDuan, J. / Zhao, Y. et al. | 2009
- M138
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Inactivation of Listeria innocua on Frankfurters by Ultraviolet Light and Flash PasteurizationSommers, C.H. / Geveke, D.J. / Pulsfus, S. et al. | 2009
- R47
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Factors Affecting Rheological Characteristics of Fibril Gels: The Case of β‐Lactoglobulin and α‐LactalbuminLoveday, S.M. / Rao, M.A. / Creamer, L.K. et al. | 2009
- R47
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Factors Affecting Rheological Characteristics of Fibril Gels: The Case of b-Lactoglobulin and a-LactalbuminLoveday, S. M. / Rao, M. A. / Creamer, L. K. et al. | 2009
- S123
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Relationship between Muscle pH and Flesh Color of Atlantic HalibutRoth, B. / Foss, A. / Imsland, A.K. et al. | 2009
- S126
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Quality Index, Consumer Acceptability, Bioactive Compounds, and Antioxidant Activity of Fresh‐Cut “Ataulfo” Mangoes (Mangifera Indica L.) as Affected by Low‐Temperature StorageRobles‐Sánchez, R.M. / Islas‐Osuna, M.A. / Astiazarán‐García, H. et al. | 2009
- S135
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Sensory Characteristics and Consumer Acceptability of Decaffeinated Green TeasLee, S.M. / Lee, H.‐S. / Kim, K.‐H. et al. | 2009
- S142
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Color Development of Squid Skin as Affected by Oxygen ConcentrationsKinoshita, Y. / Yoshioka, T. / Kato, S. et al. | 2009
- vi
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Comments for Authors for the Sensory and Food Quality section of JFSStone, Herbert et al. | 2009
- vii
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Letter to the Editor: Salt in BreadBooth, David A. / Conner, Mark T. et al. | 2009