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
- C1
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Effect of Storage Conditions on the Solubility and Viscosity of β‐Glucan Extracted from Bread under In Vitro ConditionsMoriartey, Stephanie / Temelli, Feral / Vasanthan, Thava et al. | 2011
- C8
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Control of Lipid Oxidation in Extruded Salmon Jerky SnacksKong, Jian / Perkins, L. Brian / Dougherty, Michael P. et al. | 2011
- C14
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Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive PropertiesGeirsdottir, Margret / Sigurgisladottir, Sjofn / Hamaguchi, Patricia Y. et al. | 2011
- C21
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Effect of Blending and Emulsification on Thermal Behavior, Solid Fat Content, and Microstructure Properties of Palm Oil‐Based Margarine FatsSaadi, S. / Ariffin, A.A. / Ghazali, H.M. et al. | 2011
- C31
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Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi CheeseAyyash, Mutamed M. / Shah, Nagendra P. et al. | 2011
- C38
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Comparative Antioxidant and Antiproliferative Activities of Red and White Pitayas and Their Correlation with Flavonoid and Polyphenol ContentKim, HyoenJi / Choi, Hyung‐Kyoon / Moon, Jeong Yong et al. | 2011
- C46
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Wild Mediterranean Plants as Traditional Food: A Valuable Source of AntioxidantsVanzani, Paola / Rossetto, Monica / De Marco, Veronica et al. | 2011
- C52
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Edible Mushroom (Flammulina velutipes) Extract Inhibits Melanosis in Kuruma Shrimp (Marsupenaeus japonicus)Encarnacion, Angel B. / Fagutao, Fernand / Hirayama, Jinto et al. | 2011
- C59
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Luminescence Spectroscopic Observation of Singlet Oxygen Formation in Extra Virgin Olive Oil as Affected by Irradiation Light Wavelengths, 1,4‐Diazabicyclo[2.2.2]octane, Irradiation Time, and Oxygen BubblingJung, Mun Y. / Choi, Dong S. / Park, Ki H. et al. | 2011
- C64
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A Kinetic Study on Sesame Cake Protein Hydrolysis by AlcalaseDemirhan, Elçin / Apar, Dilek Kılıç / Özbek, Belma et al. | 2011
- C68
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Molecular Weight and Structure of Water Soluble (1→3), (1→4)‐β‐Glucans Affect Pasting Properties of Oat FloursLiu, Yanjun / White, Pamela J. et al. | 2011
- C75
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Extraction, Partial Characterization, and Storage Stability of β‐Glucosidase from PropolisZhang, Cui‐Ping / Zheng, Huo‐Qing / Hu, Fu‐Liang et al. | 2011
- C80
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Application of Solid Phase‐Microextraction (SPME) and Electronic Nose Techniques to Differentiate Volatiles of Sesame Oils Prepared with Diverse Roasting ConditionsPark, Min Hee / Jeong, Min Kyu / Yeo, JuDong et al. | 2011
- C89
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Development of Volatile Compounds during the Manufacture of Dry‐Cured “Lacón,” a Spanish Traditional Meat ProductPurriños, Laura / Bermúdez, Roberto / Franco, Daniel et al. | 2011
- C98
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Cloud‐Point Extraction and Reversed‐Phase High‐Performance Liquid Chromatography for the Determination of Synthetic Phenolic Antioxidants in Edible OilsChen, Miao / Xia, Qinghai / Liu, Mousheng et al. | 2011
- C104
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Comparative Antioxidant Activity of Edible Japanese Brown SeaweedsAiranthi, M.K. Widjaja‐Adhi / Hosokawa, Masashi / Miyashita, Kazuo et al. | 2011
- C112
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Validation of Immunodetection (ELISA) of Ricin Using a Biological Activity AssayLumor, Stephen E. / Hutt, Aaron / Ronningen, Ian et al. | 2011
- C117
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Phytochemicals and Antioxidant Capacities in Rice Brans of Different ColorMin, Byungrok / McClung, Anna M. / Chen, Ming‐Hsuan et al. | 2011
- C127
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Influence of Pulsed Electric Field Treatments on the Volatile Compounds of Milk in Comparison with Pasteurized ProcessingZhang, Sha / Yang, Ruijin / Zhao, Wei et al. | 2011
- C133
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Chitosan–Whey Protein Isolate Composite Films for Encapsulation and Stabilization of Fish Oil Containing Ultra Pure Omega‐3 Fatty AcidsDuan, Jingyun / Jiang, Yan / Zhao, Yanyun et al. | 2011
- C142
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Impact of Storage on Dark Chocolate: Texture and Polymorphic ChangesNightingale, Lia M. / Lee, Soo‐Yeun / Engeseth, Nicki J. et al. | 2011
- C154
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The Influence of Douchi Starter Cultures on the Composition of Extractive Components, Microbiological Activity, and Sensory Properties of Fermented Fish PastesKasankala, Ladislaus M. / Xiong, Youling L. / Chen, Jie et al. | 2011
- C162
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Improved Consistency in DNPH‐Mediated Pyruvic Acid Analysis of Onion Juice by Modifying the Sample Processing OrderYoo, Kil Sun / Lee, Eun Jin / Patil, Bhimanagouda S. et al. | 2011
- C168
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Detection of Volatile Spoilage Metabolites in Fermented Cucumbers Using Nontargeted, Comprehensive 2‐Dimensional Gas Chromatography‐Time‐of‐Flight Mass Spectrometry (GC×GC‐TOFMS)Johanningsmeier, Suzanne D. / McFeeters, Roger F. et al. | 2011
- C178
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Characterization and Antimicrobial Activity of Sweetpotato Starch‐Based Edible Film Containing Origanum (Thymus capitatus) OilEhivet, Fabienne E. / Min, Byungjin / Park, Mi‐Kyung et al. | 2011
- C185
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Phytochemical Composition and Biological Activity of 8 Varieties of Radish (Raphanus sativus L.) Sprouts and Mature TaprootsHanlon, Paul R. / Barnes, David M. et al. | 2011
- E2
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A Review of Experimental and Modeling Techniques to Determine Properties of Biopolymer‐Based NanocompositesKumar, P. / Sandeep, K.P. / Alavi, S. et al. | 2011
- E15
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On the Formulation Design and Rheological Evaluations of Pectin‐Based Functional GelsHaghighi, Maryam / Rezaei, Karamatollah / Labbafi, Mohsen et al. | 2011
- E23
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Effect of Blanching in Water and Sugar Solutions on Texture and Microstructure of Sliced CarrotsNeri, Lilia / Hernando, Isabel Hernando / Pérez‐Munuera, Isabel et al. | 2011
- E31
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Mass Transfer Kinetics during Osmotic Dehydration of Pomegranate ArilsMundada, Manoj / Hathan, Bahadur Singh / Maske, Swati et al. | 2011
- E40
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Analysis of Ingredient Functionality and Formulation Optimization of Pasta Supplemented with Peanut FlourHoward, Brandy M. / Hung, Yen‐Con / McWatters, Kay et al. | 2011
- E48
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Ultrasonic Characterization of Lactose Crystallization in Gelatin GelsYucel, Umut / Coupland, John N. et al. | 2011
- E55
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Thermal and Rheological Properties of Breadfruit StarchWang, Xueyu / Chen, Ling / Li, Xiaoxi et al. | 2011
- E62
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Effect of Cassava Starch Coating on Quality and Shelf Life of Fresh‐Cut Pineapple (Ananas Comosus L. Merril cv “Pérola”)Bierhals, Vânia S. / Chiumarelli, Marcela / Hubinger, Miriam D. et al. | 2011
- E73
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Effects of Argon Enriched Low‐Oxygen Atmospheres and of High‐Oxygen Atmospheres on the Kinetics of Polyphenoloxidase (PPO)O’Beirne, David / Murphy, Eileen / Eidhin, Deirdre Ni et al. | 2011
- E78
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Determining the Critical Relative Humidity at which the Glassy to Rubbery Transition Occurs in Polydextrose Using an Automatic Water Vapor Sorption InstrumentYuan, Xiaoda / Carter, Brady P. / Schmidt, Shelly J. et al. | 2011
- E90
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Impact of a Pulsed Electric Field on Damage of Plant Tissues: Effects of Cell Size and Tissue Electrical ConductivityBen Ammar, J. / Lanoisellé, J.‐L. / Lebovka, N.I. et al. | 2011
- E98
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Permeabilization of Plant Tissues by Monopolar Pulsed Electric Fields: Effect of FrequencyAsavasanti, Suvaluk / Ristenpart, William / Stroeve, Pieter et al. | 2011
- E112
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Characterization of Spray‐Dried Microalgal Oil Encapsulated in Cross‐Linked Sodium Caseinate Matrix Induced by Microbial TransglutaminaseBao, Shan‐Shan / Hu, Xue‐Chao / Zhang, Ka et al. | 2011
- E119
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Velocity and Temperature Field Characteristics of Water and Air during Natural Convection Heating in CansErdogdu, Ferruh / Tutar, Mustafa et al. | 2011
- E130
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Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High‐Pressure Homogenization ConditionsLopez‐Sanchez, Patricia / Svelander, Cecilia / Bialek, Lucy et al. | 2011
- E141
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Radiosensitization of Salmonella spp. and Listeria spp. in Ready‐to‐Eat Baby Spinach LeavesGomes, Carmen / Moreira, Rosana G. / Castell‐Perez, Elena et al. | 2011
- E149
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Use of Ramping and Equilibrium Water Vapor Sorption Methods to Determine the Critical Relative Humidity at which the Glassy to Rubbery Transition Occurs in PolydextroseLi, Qingruisi E. / Schmidt, Shelly J. et al. | 2011
- E158
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Production of Okara and Soy Protein Concentrates Using Membrane TechnologyVishwanathan, K.H. / Govindaraju, K. / Singh, Vasudeva et al. | 2011
- E165
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Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil‐in‐Water Emulsions: Whey Protein, Gum Arabic, and Modified StarchCharoen, Ratchanee / Jangchud, Anuvat / Jangchud, Kamolwan et al. | 2011
- E173
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Optimizing Irradiation Treatment of Shell Eggs Using SimulationKim, Jongsoon / Moreira, Rosana G. / Castell‐Perez, Elena et al. | 2011
- H2
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Antiobesity Effects of Undaria Lipid Capsules Prepared with Scallop PhospholipidsOkada, Tomoko / Mizuno, Yasuyuki / Sibayama, Shinichi et al. | 2011
- H7
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Effect of Oryzanol and Ferulic Acid on the Glucose Metabolism of Mice Fed with a High‐Fat DietSon, Myoung Jin / Rico, Catherine W. / Nam, Seok Hyun et al. | 2011
- H11
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Bioactivity of Mango Flesh and Peel Extracts on Peroxisome Proliferator‐Activated Receptor γ[PPARγ] Activation and MCF‐7 Cell Proliferation: Fraction and Fruit VariabilityWilkinson, Ashley S. / Flanagan, Bernadine M. / Pierson, Jean‐Thomas et al. | 2011
- H19
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Alginate Coating as Carrier of Oligofructose and Inulin and to Maintain the Quality of Fresh‐Cut ApplesRößle, Christian / Brunton, Nigel / Gormley, Ronan T. et al. | 2011
- ix
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Starting the Second Decade Off with a Bang!Lund, Daryl et al. | 2011
- M1
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Adherent Properties and Macrophage Activation Ability of 3 Strains of Lactic Acid BacteriaLin, Wen‐Hsin / Wu, Chi‐Rei / Fang, Tony J. et al. | 2011
- M8
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Inappropriate Use of D‐Values for Determining Biocidal Activity of Various AntimicrobialsHines, Jesse D. / McKelvey, Pamela J. / Bodnaruk, Peter W. et al. | 2011
- M12
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Effects of Nutritional and Environmental Conditions on Salmonella sp. Biofilm FormationSperanza, Barbara / Corbo, Maria Rosaria / Sinigaglia, Milena et al. | 2011
- M17
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Effect of Refrigerated and Frozen Storage on the Survival of Campylobacter jejuni in Cooked Chicken Meat BreastEideh, Ala’a M. F. / Al‐Qadiri, Hamzah M. et al. | 2011
- M22
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Control of Listeria Monocytogenes on Cold‐Smoked Salmon Using Chitosan‐Based Antimicrobial Coatings and FilmsJiang, Zheng / Neetoo, Hudaa / Chen, Haiqiang et al. | 2011
- M27
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Changes in the Composition of the Bacterial Flora on Tray‐Packaged Pork during Chilled Storage Analyzed by PCR‐DGGE and Real‐Time PCRJiang, Yun / Gao, Feng / Xu, XingLian et al. | 2011
- M34
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Essential Oils as Biopreservatives: Different Methods for the Technological Application in Lettuce LeavesPonce, Alejandra / Roura, Sara I. / Moreira, María del R. et al. | 2011
- M41
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Antimicrobial Activity of Plant Extracts Against Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes on Fresh LettuceKim, Sung‐Youn / Kang, Dong‐Hyun / Kim, Jin‐Ki et al. | 2011
- M47
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Kinetic Analysis of E. coli Inactivation by High Hydrostatic Pressure with SaltsUeno, Shigeaki / Shigematsu, Toru / Hasegawa, Toshimi et al. | 2011
- M54
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Antimicrobial Effectiveness of Bioactive Packaging Materials from Edible Chitosan and Casein Polymers: Assessment on Carrot, Cheese, and SalamiMoreira, Maria del Rosario / Pereda, Mariana / Marcovich, Norma E. et al. | 2011
- M64
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Inactivation of Escherichia coli O157:H7 in Moisture‐Enhanced Nonintact Beef by Pan‐Broiling or Roasting with Various Cooking Appliances Set at Different TemperaturesShen, Cangliang / Geornaras, Ifigenia / Belk, Keith E. et al. | 2011
- M72
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Growth Inhibition of Foodborne Pathogens by Kimchi Prepared with Bacteriocin‐Producing Starter CultureChang, Ji Yoon / Chang, Hae Choon et al. | 2011
- M79
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Differential Gene Expression of E. coli O157:H7 in Ground Beef Extract Compared to Tryptic Soy BrothFratamico, Pina M. / Wang, Siyun / Yan, Xianghe et al. | 2011
- M88
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Analysis of Caecal Microbiota in Rats Fed with Genetically Modified Rice by Real‐Time Quantitative PCRXu, Wentao / Li, Liting / Lu, Jiao et al. | 2011
- N2
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Incorporation of Mg and Ca into Nanostructured Fe2O3 Improves Fe Solubility in Dilute Acid and Sensory Characteristics in FoodsHilty, Florentine M. / Knijnenburg, Jesper T.N. / Teleki, Alexandra et al. | 2011
- N11
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Nano‐Structures of DeBranched Potato Starch Obtained by IsoamylolysisAn, Hongjie / Liang, Hongbo / Liu, Zhongdong et al. | 2011
- R1
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First Processing Steps and the Quality of Wild and Farmed FishBorderías, Antonio J. / Sánchez‐Alonso, Isabel et al. | 2011
- R6
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The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable AntioxidantsPalafox‐Carlos, Hugo / Ayala‐Zavala, Jesús Fernando / González‐Aguilar, Gustavo A. et al. | 2011
- R16
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Canola Proteins for Human Consumption: Extraction, Profile, and Functional PropertiesTan, Siong H. / Mailer, Rodney J. / Blanchard, Christopher L. et al. | 2011
- R29
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Food Science Challenge: Translating the Dietary Guidelines for Americans to Bring About Real Behavior ChangeRowe, Sylvia / Alexander, Nick / Almeida, Nelson et al. | 2011
- S1
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Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various ConditionsKwon, G.Y. / Hong, J.H. / Kim, Y.S. et al. | 2011
- S8
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Quality and Sensory Characteristics of Hard Red Wheat after Residential Storage for up to 32 YRose, Devin J. / Ogden, Lynn V. / Dunn, Michael L. et al. | 2011
- S14
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Roasting Affects Phenolic Composition and Antioxidative Activity of Hazelnuts (Corylus avellana L.)Schmitzer, Valentina / Slatnar, Ana / Veberic, Robert et al. | 2011
- S20
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Influence of Blanching and Grinding Process with Hot Water on Beany and Non‐Beany Flavor in SoymilkLv, Yan‐Chun / Song, Huan‐Lu / Li, Xin et al. | 2011
- S26
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Antioxidant Activity, Total Phenolics Content, Anthocyanin, and Color Stability of Isotonic Model Beverages Colored with Andes Berry (Rubus glaucus Benth) Anthocyanin PowderEstupiñan, D.C. / Schwartz, S.J. / Garzón, G.A. et al. | 2011
- S35
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Effect of Processing and Packaging Conditions on Quality of Refrigerated Potato StripsOner, M.E. / Walker, P.N. et al. | 2011
- S41
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Boar Taint Detection Using Parasitoid BiosensorsWäckers, Felix / Olson, Dawn / Rains, Glen et al. | 2011
- S48
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Gelation Properties of Spent Duck Meat Surimi‐Like Material Produced Using Acid–Alkaline Solubilization MethodsNurkhoeriyati, T. / Huda, N. / Ahmad, R. et al. | 2011
- S56
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Acceptability of Complementary Foods and Breads Prepared from Zinc‐Fortified Cereal Flours among Young Children and Adults in SenegalAaron, G.J. / Lo, N. Ba / Hess, S.Y. et al. | 2011
- S63
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Retail Display Evaluation of Steaks from Select Beef Strip Loins Injected with a Brine Containing 1% Ammonium Hydroxide. Part 1: Fluid Loss, Oxidation, Color, and Microbial Plate CountsParsons, A.N. / VanOverbeke, D.L. / Goad, C.L. et al. | 2011
- S72
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The Influence of Sodium on Liking and Consumption of Salty FoodLucas, Lisa / Riddell, Lynn / Liem, Gie et al. | 2011
- S77
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Automatic Nematode Detection in Cod Fillets (Gadus Morhua) by Transillumination Hyperspectral ImagingSivertsen, Agnar Holten / Heia, Karsten / Stormo, Svein Kristian et al. | 2011
- S84
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Retail Display Evaluation of Steaks from Select Beef Strip Loins Injected with a Brine Containing 1% Ammonium Hydroxide. Part 2: Cook Yield, Tenderness, and Sensory AttributesParsons, A.N. / VanOverbeke, D.L. / Goad, C.L. et al. | 2011
- S89
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Rested and Stressed Farmed Atlantic Cod (Gadus morhua) Chilled in Ice or Slurry and Effects on QualityDigre, Hanne / Erikson, Ulf / Aursand, Ida G. et al. | 2011
- S101
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Refrigerated Dough Quality: Effect of Environment and Genotypes of Hard Red Spring WheatSimsek, S. / Whitney, K.L. / Ohm, J.B. et al. | 2011
- S108
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Wheat Bread Enrichment with Hard‐to‐Cook Bean Extruded Flours: Nutritional and Acceptance EvaluationBatista, Karla A. / Prudêncio, Sandra H. / Fernandes, Kátia F. et al. | 2011
- S114
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Volatile Composition of Pomegranates from 9 Spanish Cultivars Using Headspace Solid Phase MicroextractionMelgarejo, Pablo / Calín‐Sánchez, Ángel / Vázquez‐Araújo, Laura et al. | 2011
- T1
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Assessment of Fumonisins B1 and B2 Levels in Commercial Maize‐Based Food Products by Liquid Chromatography with Fluorimetric Detection and Postcolumn Chemical DerivatizationMagro, Sonia Lo / Campaniello, Maria / Nardiello, Donatella et al. | 2011
- T5
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Influence of Dietary Advanced Glycation End Products on Wound Healing in Nondiabetic MiceZhu, Yuanchang / Lan, Feifei / Wei, Jiange et al. | 2011
- T11
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Evaluation of Chlorine Dioxide Gas Residues on Selected Food ProduceTrinetta, Valentina / Vaidya, Nirupama / Linton, Richard et al. | 2011
- T16
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Detection of Warfare Agents in Liquid Foods Using the Brine Shrimp Lethality AssayLumor, Stephen E. / Diez‐Gonzalez, Francisco / Labuza, Theodore P. et al. | 2011
- T20
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Moisture‐Pressure Combination Treatments for Cyanide Reduction in Grated CassavaHarris, Mark Anglin / Koomson, Charles Kofi et al. | 2011
- T25
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Toxin Genes Profiles and Toxin Production Ability of Bacillus cereus Isolated from Clinical and Food SamplesKim, Jung‐Beom / Kim, Jai‐Moung / Cho, Seung‐Hak et al. | 2011
- T30
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Effect of Diallyl Trisulfide on the Pharmacokinetics of Nifedipine in RatsWang, Yue / Zou, Mei‐Juan / Zhao, Nan et al. | 2011
- T35
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Safety Evaluations on Ethanolic Extract of Red Cabbage (Brassica oleracea L.) in MiceThounaojam, Menaka C. / Jadeja, Ravirajsinh N. / Sankhari, Jayanta M. et al. | 2011
- vii
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Industrial Applications of Selected JFS Articles| 2011
- x
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Cover Caption| 2011