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
- 855
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Issue Information ‐ TOC| 2020
- 858
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Insects, algae, and fungus ‐ Oh My!| 2020
- 860
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Industrial applications of selected JFS articles| 2020
- 862
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Extraction of bioactive compounds from purple corn using emerging technologies: A reviewCristianini, Marcelo / Guillén Sánchez, Jhoseline Stayce et al. | 2020
- 870
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Microgreen nutrition, food safety, and shelf life: A reviewTurner, Ellen R. / Luo, Yaguang / Buchanan, Robert L. et al. | 2020
- 883
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Food safety in global supply chains: A literature reviewMachado Nardi, Vinicius Antonio / Auler, Daniel Pedro / Teixeira, Rafael et al. | 2020
- 892
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Physicochemical, thermal, mechanical, optical, and barrier characterization of chia (Salvia hispanica L.) mucilage‐protein concentrate biodegradable filmsSalazar Vega, Ine Mayday / Quintana Owen, Patricia / Segura Campos, Maira Rubi et al. | 2020
- 903
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Multispectral imaging for predicting the water status in mushroom during hot‐air dehydrationYounas, Shoaib / Liu, Changhong / Qu, Hao et al. | 2020
- 910
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Modeling the buffer capacity of ingredients in salad dressing productsLongtin, Madyson / Price, Robert E. / Mishra, Ritu et al. | 2020
- 918
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Modeling buffer capacity and pH in acid and acidified foodsPrice, Robert E. / Longtin, Madyson / Conley‐Payton, Summer et al. | 2020
- 926
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Microgreens: Consumer sensory perception and acceptance of an emerging functional food cropMichell, Kiri A. / Isweiri, Hanan / Newman, Steven E. et al. | 2020
- 936
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Plant extracts effectiveness to extend bison meat shelf lifeSood, Vipasha / Tian, Wenchao / Narvaez‐Bravo, Claudia et al. | 2020
- 947
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Properties of novel chitosan incorporated with hexahydro‐β‐acids edible films and its effect on shelf life of porkChen, Fengxia / Li, Shuai / Zhong, Genghui et al. | 2020
- 956
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Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixersYang, Yuling / Guan, Erqi / Zhang, Tingjing et al. | 2020
- 964
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Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fatda Silva, Thais Lomonaco Teodoro / Marsh, Melissa / Gibon, Veronique et al. | 2020
- 972
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Effect of adding shea butter stearin and emulsifiers on the physical properties of cocoa butterZeng, Junpeng / Shen, Jinrong / Wu, Yanping et al. | 2020
- 980
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Prebiotic carbohydrate concentrations of common bean and chickpea change during cooking, cooling, and reheatingSiva, Niroshan / Thavarajah, Pushparajah / Thavarajah, Dil et al. | 2020
- 989
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Exceptional colloidal stability of acidified whey protein beverages stabilized by soybean soluble polysaccharideZamani, Hediyeh / Zamani, Somayeh / Zhang, Zhong et al. | 2020
- 998
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Encapsulation of ellagic acid from pomegranate peels in microalgae optimized by response surface methodology and an investigation of its controlled released under simulated gastrointestinal studiesYağmur, Nuray / Şahin, Saliha et al. | 2020
- 1007
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LC‐MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activitiesYang, Cheng / Zhang, Shuqin / Shi, Rundongdong et al. | 2020
- 1018
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Novel processing techniques and spinach juice: Quality and safety improvementsManzoor, Muhammad Faisal / Ahmed, Zahoor / Ahmad, Nazir et al. | 2020
- 1027
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NMR‐based metabolomics profiling of no‐added‐nitrite Chinese bacon (unsmoked) during processingHuang, Ling / Zeng, Xiaoqun / Ye, Yangfang et al. | 2020
- 1037
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Effects of lysozyme combined with cinnamaldehyde on storage quality of olive flounder (Paralichthys olivaceus) filletsXu, Yongxia / Yin, Yiming / Li, Tao et al. | 2020
- 1045
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Ultrasonic pretreatment improved the antioxidant potential of enzymatic protein hydrolysates from highland barley brewer's spent grain (BSG)Ikram, Sana / Zhang, Huijuan / Ahmed, Muhammad Saad et al. | 2020
- 1060
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Antioxidant, α‐amylase and α‐glucosidase activity of various solvent fractions of I. obliquus and the preventive role of active fraction against H2O2 induced damage in hepatic L02 cells as fungisomeGao, Xudong / Santhanam, Ramesh Kumar / Xue, Zihan et al. | 2020
- 1070
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The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold regionWojdyło, Aneta / Samoticha, Justyna / Chmielewska, Joanna et al. | 2020
- 1082
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Evaluation of antioxidant properties of the different tissues of vine tea (Ampelopsis grossedentata) in stripped canola oil and sunflower oilJia, Caihua / Zhang, Mingxing / Ma, Weibo et al. | 2020
- 1090
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Quality evaluation of different varieties of Zanthoxylum bungeanum Maxim. peels based on phenolic profiles, bioactivity, and HPLC fingerprintYu, Li / Wu, Wenli / Pan, Yiying et al. | 2020
- 1098
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Magnetic solid‐phase extraction based on magnetic carbon particles from coffee grounds for determining phthalic acid esters in plastic bottled waterSong, Nho‐Eul / Lim, Min‐Cheol / Choi, Sung‐Wook et al. | 2020
- 1105
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Inclusion complexes of tea polyphenols with HP‐β‐cyclodextrin:Preparation, characterization, molecular docking, and antioxidant activityZhong, Yuanyuan / Li, Wenhui / Ran, Lidan et al. | 2020
- 1114
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Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezingLima, Juliana L. / Assis, Bianca B. T. / Arcanjo, Narciza M. O. et al. | 2020
- 1125
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Extracting bio‐zinc and taurine from Pinctada martensii meatLiu, Xiaoyue / Huang, Li / Bai, Yunxia et al. | 2020
- 1132
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Ionic liquid‐modified countercurrent chromatographic isolation of high‐purity delphinidin‐3‐rutinoside from eggplant peelFan, Chen / Li, Nai / Cao, Xueli et al. | 2020
- 1140
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Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal processWang, Lu / Deng, Weili / Wang, Peng et al. | 2020
- 1151
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Freezing of edible flowers: Effect on microbial and antioxidant quality during storageFernandes, Luana / Casal, Susana / Pereira, José Alberto et al. | 2020
- 1160
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Influence of refining processes on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oilPan, Fengguang / Wen, Baoli / Luo, Xiangdan et al. | 2020
- 1167
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High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processingLing, Jian‐Gang / Xuan, Xiao‐Ting / Yu, Ning et al. | 2020
- 1177
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Polylactic acid–based materials encapsulating carvacrol obtained by solvent casting and electrospinningTampau, Alina / González‐Martínez, Chelo / Chiralt, Amparo et al. | 2020
- 1186
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Investigation on mercury migration discipline in different paper‐plastic food packaging containersPeng, Xianglian / Fu, Hongjun / Hu, Jinbo et al. | 2020
- 1193
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Physical, mechanical, and antibacterial characteristics of bio‐nanocomposite films loaded with Ag‐modified SiO2 and TiO2 nanoparticlesHajizadeh, Hamed / Peighambardoust, Seyed Jamaleddin / Peighambardoust, Seyed Hadi et al. | 2020
- 1203
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Effect of in‐package atmospheric cold plasma discharge on microbial safety and quality of ready‐to‐eat ham in modified atmospheric packaging during storageYadav, Barun / Spinelli, Ana Claudia / Misra, N. N. et al. | 2020
- 1213
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Formation and stability of emulsions stabilized by Quillaja saponin–egg lecithin mixturesSalminen, Hanna / Bischoff, Sonja / Weiss, Jochen et al. | 2020
- 1223
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Morphological transitions of Bacillus subtilis in the presence of food‐grade lipidic nanoemulsionsSingh, Neeru / Hussain, Afzal / Kumar Singh, Sandeep et al. | 2020
- 1231
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Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packagingHuang, Jichao / Guo, Yuchen / Hou, Qin et al. | 2020
- 1240
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Effect of chitosan–essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausagesKüçükkaya, Seren / Arslan, Betül / Demirok Soncu, Eda et al. | 2020
- 1248
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Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial propertiesSzutowska, Julia / Rybicka, Iga / Pawlak‐Lemańska, Katarzyna et al. | 2020
- 1256
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Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry‐ and pork‐based semidried fermented sausageBorges, Ana F. / Cózar, Almudena / Patarata, Luís et al. | 2020
- 1265
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Sensory evaluation and volatile compounds of an alternative ready‐to‐use therapeutic food for malnourished childrenMiele, Nicoletta A. / Armini, Vincenzo / Troccoli, Anna Maria et al. | 2020
- 1274
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The influence of companion foods on sensory attribute perception and liking of regular and sodium‐reduced foodsNguyen, Ha / Wismer, Wendy V. et al. | 2020
- 1285
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Effect of tea polyphenols on the oral and intravenous pharmacokinetics of ticagrelor in rats and its in vitro metabolismWang, Zi‐Teng / Xue, Ying / Sun, Hong et al. | 2020
- 1292
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Synergistic anticancer effects of curcumin and 3',4'‐didemethylnobiletin in combination on colon cancer cellsDiMarco‐Crook, Christina / Rakariyatham, Kanyasiri / Li, Zhengze et al. | 2020
- 1302
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Effects of soybean isoflavone on metabolism of rat osteoblasts and cytokines in vitroLu, Minan / Xie, Kegong / Huang, Ke et al. | 2020
- 1307
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Beneficial effects of Aronia melanocarpa berry extract on hepatic insulin resistance in type 2 diabetes mellitus ratsMu, Jingjing / Xin, Guang / Zhang, Bo et al. | 2020
- 1319
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RNA‐seq‐based quanitative transcriptome analysis of meat color and taste from chickens administered by eucalyptus leaf polyphenols extractLi, Wei / Zhang, Xiao‐ying / Du, Jie et al. | 2020
- 1328
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Isolation of novel ACE‐inhibitory peptide from naked oat globulin hydrolysates in silico approach: Molecular docking, in vivo antihypertension and effects on renin and intracellular endothelin‐1Zheng, Yajun / Wang, Xian / Zhuang, Yongliang et al. | 2020
- 1338
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DMHF (2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone), a volatile food component generated by the Maillard reaction, promotes appetite and changes gene expression in the rat brain through inhalationYokoyama, Issei / Nakai, Yuji / Suzuki, Yoshihiro et al. | 2020
- 1344
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Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methodsJiao, Yang / Liu, Yongfeng / Quek, Siew Young et al. | 2020
- 1353
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Molecular docking studies and in vitro degradation of four aflatoxins (AFB1, AFB2, AFG1, and AFG2) by a recombinant laccase from Saccharomyces cerevisiaeLiu, Yingli / Mao, Huijia / Hu, Chuanqin et al. | 2020
- 1361
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Amino acids effects on heterocyclic amines formation and physicochemical properties in pan‐fried beef pattiesLinghu, Ziyi / Karim, Faris / Taghvaei, Mostafa et al. | 2020
- 1371
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Synthesis of triethylene tetramine–modified water‐insoluble corn flour caged in magnetic chitosan resin and its adsorption application for removal of patulin from apple juiceGuo, Caixia / Han, Li / Guo, Meng et al. | 2020
- NA
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Cover Caption| 2020