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
- C1629
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Iron Speciation in Beans (Phaseolus vulgaris) Biofortified by Common BreedingHoppler, Matthias / Egli, Ines / Petry, Nicolai et al. | 2014
- C1635
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A Virtual Screening Method for Inhibitory Peptides of Angiotensin I–Converting EnzymeWu, Hongxi / Liu, Yalan / Guo, Mingrong et al. | 2014
- C1643
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A Potent Antibrowning Agent from Pine Needles of Cedrus deodara: 2R,3R‐DihydromyricetinLiang, Xue / Wu, Yan‐Ping / Qiu, Jing‐Hong et al. | 2014
- C1649
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The Impact of Ozone Treatment on Changes in Biologically Active Substances of Cardamom SeedsJoanna Brodowska, Agnieszka / Śmigielski, Krzysztof / Nowak, Agnieszka et al. | 2014
- C1656
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An Improved Approach to Identify Irradiated Spices Using Electronic Nose, FTIR, and EPR SpectroscopySanyal, Bhaskar / Ahn, Jae‐Jun / Maeng, Jeong‐Hwan et al. | 2014
- C1665
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Extraction Efficiency of Hydrophilic and Lipophilic Antioxidants from Lyophilized Foods Using Pressurized Liquid Extraction and Manual ExtractionWatanabe, Jun / Oki, Tomoyuki / Takebayashi, Jun et al. | 2014
- C1672
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The Use of Decision Trees and Naïve Bayes Algorithms and Trace Element Patterns for Controlling the Authenticity of Free‐Range‐Pastured Hens’ EggsBarbosa, Rommel Melgaço / Nacano, Letícia Ramos / Freitas, Rodolfo et al. | 2014
- C1678
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Effect of Ascorbic Acid on the Properties of Ammonia Caramel Colorant Additives and Acrylamide FormationChen, Hongxing / Gu, Zhengbiao et al. | 2014
- C1683
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Ultra‐Performance Liquid Chromatographic Determination of L‐Ergothioneine in Commercially Available Classes of Cow MilkSotgia, Salvatore / Pisanu, Elisabetta / Cambedda, Debora et al. | 2014
- C1688
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β‐Carotene as a Membrane Antioxidant Probed by Cholesterol‐Anchored DaidzeinHu, Feng / Jia, Zhi‐Yu / Liang, Ran et al. | 2014
- E1695
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Effects of NaCl Concentration and Potassium Chloride Substitutions on the Thermal Properties and Lipid Oxidation of Dry‐Cured PorkZhang, Yingyang / Feng, Xianchao / Wu, Haizhou et al. | 2014
- E1704
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Comparison Between 2 Methods of Solid–Liquid Extraction for the Production of Cinchona calisaya Elixir: An Experimental Kinetics and Numerical Modeling ApproachNaviglio, Daniele / Formato, Andrea / Gallo, Monica et al. | 2014
- E1713
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Preparation of Thermally Stable Microcapsules with a Chitosan–Silica HybridKang, Hong‐Yi / Chen, Hui‐Huang et al. | 2014
- E1722
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Preparation and Molecular Characterization of Chitosans Obtained from Shrimp (Litopenaeus vannamei) ShellsFernández‐Martín, F. / Arancibia, M. / López‐Caballero, E. et al. | 2014
- E1732
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Comparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast MargarineYılmaz, Emin / Öğütcü, Mustafa et al. | 2014
- H1823
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Resveratrol Preserves Mitochondrial Function, Stimulates Mitochondrial Biogenesis, and Attenuates Oxidative Stress in Regulatory T Cells of Mice Fed a High‐Fat DietWang, Bin / Sun, Jin / Ma, Yuhua et al. | 2014
- H1832
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Partially Hydrolyzed Soy Protein Shows Enhanced Transport of Amino Acids Compared to Nonhydrolyzed Protein across an Intestinal Epithelial Cell MonolayerMcGraw, Nancy J. / Napawan, Nida / Toland, Mitchell R. et al. | 2014
- H1841
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Carotenoids are Effective Inhibitors of in vitro Hemolysis of Human Erythrocytes, as Determined by a Practical and Optimized Cellular Antioxidant AssayChisté, Renan C. / Freitas, Marisa / Mercadante, Adriana Z. et al. | 2014
- H1848
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Inhibitory Effects of Pomegranate Extracts on Recombinant Human Maltase–GlucoamylaseKawakami, Kayoko / Li, Peng / Uraji, Misugi et al. | 2014
- i
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Cover Caption| 2014
- iii
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Fighting Poor Communication (FPC) With Unostentatious, Colloquial Verbalization (UCV)| 2014
- iv
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Industrial Applications of Selected JFS Articles| 2014
- M1739
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Comparison of the Microbiological Quality of Environmentally Friendly and Conventionally Grown Vegetables Sold at Retail Markets in KoreaRyu, Jee‐Hoon / Kim, Minju / Kim, Eun‐Gyeong et al. | 2014
- M1745
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Impact of Sod on the Expression of Stress‐Related Genes in Listeria monocytogenes 4b G with/without Paraquat TreatmentSuo, Yujuan / Liu, Yanhong / Zhou, Xiujuan et al. | 2014
- M1750
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Survival of Escherichia coli O157:H7 during Manufacture and Storage of White Brined CheeseOsaili, Tareq M. / Al‐Nabulsi, Anas A. / Olaimat, Amin N. et al. | 2014
- S1756
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Consumer Acceptability and Sensory Profile of Cooked Broccoli with Mustard Seeds Added to Improve Chemoprotective PropertiesGhawi, Sameer Khalil / Shen, Yuchi / Niranjan, Keshavan et al. | 2014
- S1763
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Sensory Differences Between Beet and Cane Sugar SourcesUrbanus, Brittany L. / Cox, Ginnefer O. / Eklund, Emily J. et al. | 2014
- S1769
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Retronasal Odor of Dried Bonito Stock Induces Umami Taste and Improves the Palatability of SaltinessManabe, Mariko / Ishizaki, Sanae / Yamagishi, Umi et al. | 2014
- S1776
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Analysis of the Subtropical Blackberry Cultivar Potential in Jelly ProcessingRios de Souza, Vanessa / Aparecida Pimenta Pereira, Patrícia / Carla Marques Pinheiro, Ana et al. | 2014
- S1782
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Sweetener Blend Optimization by Using Mixture Design Methodology and the Electronic TongueWaldrop, Megan E. / Ross, Carolyn F. et al. | 2014
- S1795
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Flavor‐Enhancing Properties of Mushrooms in Meat‐Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with MushroomsMyrdal Miller, A. / Mills, K. / Wong, T. et al. | 2014
- S1805
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Improving the Sensory and Oxidative Stability of Cooked and Chill‐Stored Lamb Using Dietary Rosemary DiterpenesSerrano, Rafael / Ortuño, Jordi / Bañón, Sancho et al. | 2014
- S1811
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Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked GoodsWalker, Rebecca / Tseng, Angela / Cavender, George et al. | 2014
- T1854
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An Improved and Validated Sample Cleanup Method for Analysis of Ethyl Carbamate in Chinese LiquorXia, Qiang / Yuan, Huawei / Wu, Chongde et al. | 2014