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
- C79
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Formation of Trans Fatty Acids in Ground Beef and Frankfurters due to IrradiationFan, X. / Kays, S.E. et al. | 2009
- C85
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Yogurt Fermentation in the Presence of Starch–Lipid CompositeSingh, M. / Kim, S. et al. | 2009
- C90
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Profile of Volatile Compounds in 11 Brandies by Headspace Solid‐Phase Microextraction Followed by Gas Chromatography‐Mass SpectrometryZhao, Y. / Xu, Y. / Li, J. et al. | 2009
- C100
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2, 5‐Diketopiperazines (Cyclic Dipeptides) in Beef: Identification, Synthesis, and Sensory EvaluationChen, M.Z. / Dewis, M.L. / Kraut, K. et al. | 2009
- C106
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A Novel Approach for Estimating Sugar and Alcohol Concentrations in Wines Using Refractometer and HydrometerSon, H.S. / Hong, Y.S. / Park, W.M. et al. | 2009
- C112
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Effect of pH on Microstructure and Characteristics of Cream CheeseMonteiro, R.R. / Tavares, D.Q. / Kindstedt, P.S. et al. | 2009
- C118
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Antioxidative Ability, Dioscorin Stability, and the Quality of Yam Chips from Various Yam Species as Affected by Processing MethodLiu, Y.‐M. / Lin, K.‐W. et al. | 2009
- C126
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Amino Acid Composition and Antioxidative Peptides from Protein Hydrolysates of Yellow Stripe Trevally (Selaroides leptolepis)Klompong, V. / Benjakul, S. / Yachai, M. et al. | 2009
- C134
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Structural Identification and Antioxidant Properties of Major Anthocyanin Extracted from Omija (Schizandra chinensis) FruitKim, S.‐H. / Joo, M. H. / Yoo, S.‐H. et al. | 2009
- C141
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Assessment of Cross‐Linking in Combined Cross‐Linked Soy Protein Isolate Gels by Microbial Transglutaminase and Maillard ReactionGan, C.‐Y. / Cheng, L.‐H. / Easa, A.M. et al. | 2009
- C147
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Effects of Yolk Contamination, Shearing, and Heating on Foaming Properties of Fresh Egg WhiteWang, G. / Wang, T. et al. | 2009
- C157
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Anthocyanins, Antioxidative, and Antimicrobial Properties of American Cranberry (Vaccinium macrocarpon Ait.) and their Press CakesViskelis, P. / Rubinskienė, M. / Jasutienė, I. et al. | 2009
- C162
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Antioxidative Activities of Mushroom (Flammulina velutipes) Extract Added to Bigeye Tuna Meat: Dose‐Dependent Efficacy and Comparison with Other Biological AntioxidantsBao, H.N.D. / Ushio, H. / Ohshima, T. et al. | 2009
- C170
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Activation of Lactoperoxidase System in Milk by Glucose Oxidase Immobilized in Electrospun Polylactide MicrofibersZhou, Y. / Lim, L.‐T. et al. | 2009
- C177
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Changes in Phenolic Content and Antioxidant Activity of Italian Extra‐Virgin Olive Oils during StorageBaiano, A. / Gambacorta, G. / Terracone, C. et al. | 2009
- C184
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Influence of Storage Temperature on the Kinetics of the Changes in Anthocyanins, Vitamin C, and Antioxidant Capacity in Fresh‐Cut Strawberries Stored under High‐Oxygen AtmospheresOdriozola‐Serrano, I. / Soliva‐Fortuny, R. / Martín‐Belloso, O. et al. | 2009
- E39
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Laser Scanning System for Real‐Time Mapping of Fiber Formations in Meat AnaloguesRanasinghesagara, J. / Hsieh, F.‐H. / Huff, H. et al. | 2009
- E46
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A Theoretical Study for Determination of Quality Equivalent Points for Volume Average Quality Evaluation in Conduction Heating Canned FoodsGeorgoudis, K. / Stoforos, N.G. et al. | 2009
- E55
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Shear Rheology of Molten Crumb ChocolateTaylor, J.E. / Van Damme, I. / Johns, M.L. et al. | 2009
- E62
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Super Chilling Enhances Preservation of the Freshness of Salted Egg Yolk During Long‐Term StorageYanagisawa, T. / Watanuki, C. / Ariizumi, M. et al. | 2009
- E70
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Comparisons of Chemical and Physical Properties of Catfish Oils Prepared from Different Extracting ProcessesSathivel, S. / Yin, H. / Prinyawiwatkul, W. et al. | 2009
- E77
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Effect of Extrusion Cooking on Functional Properties and in vitro Starch Digestibility of Barley‐Based Extrudates from Fruit and Vegetable By‐ProductsAltan, A. / McCarthy, K.L. / Maskan, M. et al. | 2009
- E87
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Enzymatic Production of Trans‐Free Hard Fat Stock from Fractionated Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Conjugated Linoleic AcidAdhikari, P. / Shin, J.‐A. / Lee, J.‐H. et al. | 2009
- E97
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Physical and Functional Properties of Arrowroot Starch ExtrudatesJyothi, A.N. / Sheriff, J.T. / Sajeev, M.S. et al. | 2009
- E105
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Properties of Poly(lactide)‐Coated Paperboard for the Use of 1‐Way Paper CupRhim, J.‐W. / Kim, J.‐H. et al. | 2009
- E112
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Rheological Characteristics and Morphology of Dialdehyde Starch/Meat Composites during HeatingChiang, P.Y. / Li, J.Y. / Chen, M.L. et al. | 2009
- H31
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Amino Acid and Mineral Composition of Protein and Other Components and Their Recovery Yields from Whole Antarctic Krill (Euphausia superba) Using Isoelectric Solubilization/PrecipitationChen, Y.‐C. / Tou, J.C. / Jaczynski, J. et al. | 2009
- H40
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Assessing Potential Effects of Inulin and Probiotic Bacteria on Fe Availability from Common Beans (Phaseolus vulgaris L.) to Caco‐2 CellsLaparra, J.M. / Glahn, R.P. / Miller, D.D. et al. | 2009
- H47
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Stability of Green Tea Catechins in Commercial Tea Leaves during Storage for 6 MonthsFriedman, Mendel / Levin, C.E. / Lee, S.‐U. et al. | 2009
- H52
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Influence of Extrusion Processing on Procyanidin Composition and Total Anthocyanin Contents of Blueberry PomaceKhanal, R.C. / Howard, L.R. / Brownmiller, C.R. et al. | 2009
- H59
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Superfine Saengshik Improves Liver Protecting Effect Compared with Fine Saengshik in an Animal ModelKim, D.H. / Song, S.B. / Kang, W.S. et al. | 2009
- H65
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Evaluation of Equol Function on Anti‐ or Prooxidant Status in vivoChoi, E.J. et al. | 2009
- H72
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Modulation of Lipid Metabolism by Centella Asiatica in Oxidative Stress RatsHussin, M. / Hamid, A.A. / Mohamad, S. et al. | 2009
- H79
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Peptide‐YY Is Released by the Intestinal Cell Line STC‐1Geraedts, M.C.P. / Troost, F.J. / Saris, W.H.M. et al. | 2009
- H83
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Effect of Soybean Volatile Compounds on Aspergillus flavus Growth and Aflatoxin ProductionCleveland, T.E. / Carter‐Wientjes, C.H. / De Lucca, A.J. et al. | 2009
- M53
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An Improved Method of Microencapsulation of Probiotic Bacteria for Their Stability in Acidic and Bile Conditions during StorageDing, W.K. / Shah, N.P. et al. | 2009
- M62
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Temperature Effects on the Depuration of Vibrio parahaemolyticus and Vibrio vulnificus from the American Oyster (Crassostrea virginica)Chae, M.J. / Cheney, D. / Su, Y.‐C. et al. | 2009
- M67
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In vitro Antilisterial Effects of Citrus Oil Fractions in Combination with Organic AcidsFriedly, E.C. / Crandall, P.G. / Ricke, S.C. et al. | 2009
- M73
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Antimicrobial Activity of Lactoperoxidase System Incorporated into Cross‐Linked Alginate FilmsYener, Fatih Y.G. / Korel, Figen / Yemenicioğlu, Ahmet et al. | 2009
- M80
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Influence of Low Concentrations of an Acid Preservative on Sponge Cakes under Different Storage ConditionsDe La Rosa, P. / Jordano, R. / Medina, L.M. et al. | 2009
- M83
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Production of Shelf‐Stable Ranch Dressing Using High‐Pressure ProcessingWaite, J.G. / Jones, J.M. / Turek, E.J. et al. | 2009
- M94
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Effect of Meat Binding Formulations on Thermal Inactivation of Escherichia coli O157:H7 Internalized in BeefMukherjee, A. / Yoon, Y. / Geornaras, I. et al. | 2009
- M100
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Effect of Various Encapsulating Materials on the Stability of Probiotic BacteriaDing, W.K. / Shah, N.P. et al. | 2009
- N23
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Association of Triclosan to Casein Proteins Through Solvent‐Mediated High‐Pressure HomogenizationRoach, A. / Dunlap, J. / Harte, F. et al. | 2009
- R39
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Development of a Risk‐Ranking Framework to Evaluate Potential High‐Threat Microorganisms, Toxins, and Chemicals in FoodNewsome, R. / Tran, N. / Paoli, G.M. et al. | 2009
- S65
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Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of KavurmaAksu, M.İ. et al. | 2009
- S73
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Effects of Flavourzyme on Yield and Some Biological Activities of Mungoong, an Extract Paste from the Cephalothorax of White ShrimpBenjakul, S. / Binsan, W. / Visessanguan, W. et al. | 2009
- S81
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Statistical and Kinetic Studies of the Changes in Soybean Quality during Storage as Related to Soymilk and Tofu MakingKong, F. / Chang, Sam K.C. et al. | 2009
- S90
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Improving the Quality of Fresh‐Cut Apples, Pears, and Melons Using Natural AdditivesAlandes, L. / Quiles, A. / Pérez‐Munuera, I. et al. | 2009
- S97
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Effect of Reference Foods in Repeated Acceptability Tests: Testing Familiar and Novel Foods Using 2 Acceptability ScalesEl Dine, A. Nasser / Olabi, A. et al. | 2009
- S107
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Shelf‐Life Study of an Orange Juice–Milk Based Beverage after PEF and Thermal ProcessingSampedro, F. / Geveke, D.J. / Fan, X. et al. | 2009
- S113
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Chemistry and Quality of Hibiscus (Hibiscus sabdariffa) for Developing the Natural‐Product Industry in SenegalJuliani, H. R. / Welch, C. R. / Wu, Q. et al. | 2009
- T21
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Glutamine Nitrogen and Ammonium Nitrogen Supplied as a Nitrogen Source Is Not Converted into Nitrate Nitrogen of Plant Tissues of Hydroponically Grown Pak‐Choi (Brassica chinensis L.)Wang, H.‐J. / Wu, L.‐H. / Tao, Q.‐N. et al. | 2009
- T24
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Equivocal Colonic Carcinogenicity of Aloe arborescens Miller var. natalensis Berger at High‐Dose Level in a Wistar Hannover Rat 2‐y StudyYokohira, M. / Matsuda, Y. / Suzuki, S. et al. | 2009
- v
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Industrial Applications of Selected JFS Articles| 2009
- vii
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“Small Changes” may have a big effect!Lund, Daryl / Clemens, Roger et al. | 2009