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
- C1
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Rheology and Oxidative Stability of Whey Protein Isolate‐Stabilized Menhaden Oil‐in‐Water Emulsions as a Function of Heat TreatmentSun, Changhui / Gunasekaran, Sundaram et al. | 2010
- C9
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Phenolic Composition and Antioxidant Activities of 11 Celery CultivarsYao, Yang / Sang, Wei / Zhou, Mengjie et al. | 2010
- C14
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Analysis of Free‐Radical Scavenging of Yerba Mate (Ilex paraguriensis) using Electron Spin Resonance and Radical‐Induced DNA DamageLeonard, Stephen S. / Hogans, Vallie J. / Coppes‐Petricorena, Zulema et al. | 2010
- C21
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Ingredients and pH are Key to Clear Beverages that Contain Whey ProteinLaClair, Caitlin E. / Etzel, Mark R. et al. | 2010
- C28
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Total Phenolic Compounds, Flavonoids, and Radical Scavenging Activity of 21 Selected Tropical PlantsMustafa, R.A. / Hamid, A. Abdul / Mohamed, S. et al. | 2010
- C36
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Optimization of the Enzymatic Hydrolysis of Mussel MeatSilva, Vanessa M. / Park, Kil J. / Hubinger, Míriam D. et al. | 2010
- C43
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Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus)Shin, Joong‐Han / Oliveira, Alexandra C.M. / Rasco, Barbara A. et al. | 2010
- C49
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Determination of Trace Para Red Residues in Foods through On‐Line Molecularly Imprinted Solid Phase Extraction Coupled with High‐Performance Liquid ChromatographyXu, Z.X. / Zhou, J. / Zhao, D.Y. et al. | 2010
- C55
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Comparison of 3 Spectrophotometric Methods for Carotenoid Determination in Frequently Consumed Fruits and VegetablesBiehler, Eric / Mayer, Frédéric / Hoffmann, Lucien et al. | 2010
- C62
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Headspace Volume and Percentage of Carbon Monoxide Affects Carboxymyoglobin Layer Development of Modified Atmosphere Packaged Beef SteaksRaines, Christopher R. / Hunt, Melvin C. et al. | 2010
- C66
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Antioxidant Activity in Barley (Hordeum Vulgare L.) Grains Roasted in a Microwave Oven under Conditions Optimized Using Response Surface MethodologyOmwamba, Mary / Hu, Qiuhui et al. | 2010
- C74
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Malolactic Fermentation as a Technique for the Deacidification of Hard Apple CiderReuss, R.M. / Stratton, J.E. / Smith, D.A. et al. | 2010
- C79
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Volatile Compounds and the Changes in Their Concentration Levels during Storage in Beers Containing Varying Malt ConcentrationsTsuji, H. / Mizuno, A. et al. | 2010
- C85
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Contributions of Muscles of Various Color Stabilities to the Overall Color Stability of Ground BeefRaines, Christopher R. / Hunt, Melvin C. / Unruh, John A. et al. | 2010
- C90
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Application of Gelidium corneum Edible Films Containing Carvacrol for Ham PackagesLim, G.O. / Hong, Y.H. / Song, K.B. et al. | 2010
- C94
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Influence of Cultivation System on Bioactive Molecules Synthesis in Strawberries: Spin‐off on Antioxidant and Antiproliferative ActivityD'Evoli, L. / Tarozzi, A. / Hrelia, P. et al. | 2010
- C100
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Electrospinning of Sodium Alginate‐Pectin Ultrafine FibersAlborzi, Solmaz / Lim, Loong‐Tak / Kakuda, Yukio et al. | 2010
- C108
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Influence of Steeping Solution and Storage Temperature on the Color Change of GarlicBae, Song Hwan / Lee, Seog‐Won / Kim, Mi‐Ryung et al. | 2010
- C113
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Casein Peptization, Functional Properties, and Sensory Acceptance of Processed Cheese Spreads Made with Different Emulsifying SaltsCunha, Clarissa R. / Viotto, Walkiria H. et al. | 2010
- C121
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Alkylpyrazines and Other Volatiles in Cocoa Liquors at pH 5 to 8, by Selected Ion Flow Tube‐Mass Spectrometry (SIFT‐MS)Huang, Yang / Barringer, Sheryl A. et al. | 2010
- C128
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Formation of Succinyl Genistin and Succinyl Daidzin by Bacillus SpeciesPark, Chan Uk / Jeong, Min Kyu / Park, Min Hee et al. | 2010
- E1
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Effect of Milk Pretreatment on the Whey Composition and Whey Powder FunctionalityOutinen, M. / Rantamäki, P. / Heino, A. et al. | 2010
- E11
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Rheological and Functional Properties of Catfish Skin Protein HydrolysatesYin, Huaixia / Pu, Jianing / Wan, Yuting et al. | 2010
- E18
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Antioxidant Properties of Edible Basidiomycete Phellinus igniarius in Submerged CulturesLung, Ming Yeou / Tsai, Jie Chung / Huang, Ping Chang et al. | 2010
- E25
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Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato ChipsPalazoğlu, T. Koray / Savran, Derya / Gökmen, Vural et al. | 2010
- E30
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Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean ProteinSperoni, F. / Jung, S. / De Lamballerie, M. et al. | 2010
- E39
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Effect of Feed Liquid Temperature on the Structural Morphologies of d‐Limonene Microencapsulated Powder and Its PreservationParamita, V. / Iida, K. / Yoshii, H. et al. | 2010
- E46
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Effect on Orange Juice of Batch Pasteurization in an Improved Pilot‐Scale Microwave OvenCinquanta, L. / Albanese, D. / Cuccurullo, G. et al. | 2010
- E51
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Rheological Properties of Somen Noodles—A Traditional Japanese Wheat ProductKatagiri, Mina / Kitabatake, Naofumi et al. | 2010
- E59
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Chemical Composition and Antioxidant, Antimicrobial Activities of the Essential Oils of Thymus marschallianus Will. and Thymus proximus Serg.Jia, H.L. / Ji, Q.L. / Xing, S.L. et al. | 2010
- E66
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Experimental and Analytical Temperature Distributions during Oven‐Based Convection HeatingMcCarthy, Kathryn L. / McCarthy, Michael J. / Rakesh, Vineet et al. | 2010
- E73
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Histological Contribution of Collagen Architecture to Beef ToughnessNakamura, Y‐N / Tsuneishi, E. / Kamiya, M. et al. | 2010
- E78
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Combination of Super Chilling and High Carbon Dioxide Concentration Techniques Most Effectively to Preserve Freshness of Shell Eggs during Long‐Term StorageYanagisawa, T. / Ariizumi, M. / Shigematsu, Y. et al. | 2010
- E83
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Oil Migration in 2‐Component Confectionery SystemsLee, Winston L. / McCarthy, Michael J. / McCarthy, Kathryn L. et al. | 2010
- H1
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Evaluation of Nondigested Carbohydrates in Hydroxypropylated Tapioca StarchTachibe, M. / Kato, R. / Nishibata, T. et al. | 2010
- H5
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Effect of Dehydration on Raspberries: Polyphenol and Anthocyanin Retention, Antioxidant Capacity, and Antiadipogenic ActivityMejia‐Meza, E.I. / Yáñez, J.A. / Remsberg, C.M. et al. | 2010
- H13
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a-Mangostin, A Novel Dietary Xanthone, Suppresses TPA-Mediated MMP-2 and MMP-9 Expressions through the ERK Signaling Pathway in MCF-7 Human Breast Adenocarcinoma CellsLee, Y. B. / Ko, K. C. / Shi, M. D. et al. | 2010
- H13
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α‐Mangostin, A Novel Dietary Xanthone, Suppresses TPA‐Mediated MMP‐2 and MMP‐9 Expressions through the ERK Signaling Pathway in MCF‐7 Human Breast Adenocarcinoma CellsLee, Yuan‐Bing / Ko, Kung‐Chung / Shi, Ming‐Der et al. | 2010
- H24
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Moderate Fish Consumption is Associated with Lower Likelihood of Developing Left Ventricular Systolic Dysfunction in Acute Coronary Syndrome PatientsKastorini, C.‐M. / Chrysohoou, C. / Aggelopoulos, P. et al. | 2010
- H30
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Acacetin Inhibits TPA‐Induced MMP‐2 and u‐PA Expressions of Human Lung Cancer Cells Through Inactivating JNK Signaling Pathway and Reducing Binding Activities of NF‐κB and AP‐1Fong, Yaou / Shen, Kun‐Hung / Chiang, Tai‐An et al. | 2010
- H30
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Acacetin Inhibits TPA-Induced MMP-2 and u-PA Expressions of Human Lung Cancer Cells Through Inactivating JNK Signaling Pathway and Reducing Binding Activities of NF-kB and AP-1Fong, Y. / Shen, K. H. / Chiang, T. A. et al. | 2010
- H39
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Identification of a Specific IgE‐Binding Protein from Narrow‐Leafed Lupin (L. Angustifolius) SeedsKłos, Patrycja / Poręba, Elżbieta / Springer, Ewa et al. | 2010
- H44
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Enhancement of Fermentation Process in Pu‐Erh Tea by Tea‐Leaf ExtractHou, C.W. / Jeng, K.C. / Chen, Y.S. et al. | 2010
- ix
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Letter to the Editor| 2010
- M1
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Thermal Inactivation and Postthermal Treatment Growth during Storage of Multiple Salmonella Serotypes in Ground Beef as Affected by Sodium Lactate and Oregano OilJuneja, Vijay K. / Hwang, Cheng‐an / Friedman, Mendel et al. | 2010
- M7
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Efficacy of Aqueous and Alcohol‐Based Quaternary Ammonium Sanitizers for Reducing Salmonella in Dusts Generated in Almond Hulling and Shelling FacilitiesDu, Wen‐Xian / Danyluk, Michelle D. / Harris, Linda J. et al. | 2010
- M14
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Use of Dacid‐, Dbile‐, zacid‐, and zbile‐Values in Evaluating Bifidobacteria with Regard to Stomach pH and Bile Salt SensitivityJia, Li / Shigwedha, Nditange / Mwandemele, Osmund D. et al. | 2010
- M19
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Microbial Decontamination of Honey of Indian Origin Using Gamma Radiation and Its Biochemical and Organoleptic PropertiesSaxena, Sudhanshu / Gautam, Satyendra / Sharma, Arun et al. | 2010
- M28
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Selection and Use of Phytate‐Degrading LAB to Improve Cereal‐Based Products by Mineral Solubilization During Dough FermentationAnastasio, Marilena / Pepe, Olimpia / Cirillo, Teresa et al. | 2010
- M36
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Microbiological Shelf Life of Pasteurized Milk in Bottle and PouchPetrus, R.R. / Loiola, C.G. / Oliveira, C.A.F. et al. | 2010
- M41
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β‐Glucanases as a Tool for the Control of Wine Spoilage YeastsEnrique, M. / Ibáñez, A. / Marcos, J.F. et al. | 2010
- M41
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b-Glucanases as a Tool for the Control of Wine Spoilage YeastsEnrique, M. / Ibanez, A. / Marcos, J. F. et al. | 2010
- M46
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Efficacy of Pressure‐Assisted Thermal Processing, in Combination with Organic Acids, against Bacillus amyloliquefaciens Spores Suspended in Deionized Water and Carrot PureeRatphitagsanti, Wannasawat / De Lamo‐Castellvi, Silvia / Balasubramaniam, V.M. et al. | 2010
- M53
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Characterization and Implications of Enterobacter cloacae Strains, Isolated from Italian Table Olives “Bella Di Cerignola”Bevilacqua, Antonio / Cannarsi, Marianna / Gallo, Mariangela et al. | 2010
- N1
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Nanocellulose Reinforced Chitosan Composite Films as Affected by Nanofiller Loading and Plasticizer ContentAzeredo, Henriette M.C. / Mattoso, Luiz Henrique C. / Avena‐Bustillos, Roberto J. et al. | 2010
- N8
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Crystallization of High‐Amylose Starch by the Addition of Plasticizers at Low and Intermediate ConcentrationsZhang, Yachuan / Han, J.H. et al. | 2010
- R1
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Allied Industry Approaches to Alter Intramuscular Fat Content and Composition in Beef AnimalsDodson, Michael V. / Jiang, Zhihua / Chen, Jie et al. | 2010
- R9
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Using the Benchmark Dose (BMD) Methodology to Determine an Appropriate Reduction of Certain Ingredients in Food ProductsBi, Jian et al. | 2010
- R17
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High Hydrostatic Pressure Effects on the Texture of Meat and Meat ProductsSun, Xiang Dong / Holley, Richard A. et al. | 2010
- R24
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The Influence of Dietary Lutein and Zeaxanthin on Visual PerformanceStringham, James M. / Bovier, Emily R. / Wong, Jennifer C. et al. | 2010
- R30
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Design of Nano‐Laminated Coatings to Control Bioavailability of Lipophilic Food ComponentsMcClements, David Julian et al. | 2010
- R43
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Review: Nanocomposites in Food PackagingArora, Amit / Padua, G.W. et al. | 2010
- R50
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Bioavailability and Delivery of Nutraceuticals Using NanotechnologyHuang, Qingrong / Yu, Hailong / Ru, Qiaomei et al. | 2010
- S1
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Optimization of Fruit Punch Using Mixture DesignKumar, S. Bharath / Ravi, R. / Saraswathi, G. et al. | 2010
- S8
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Analysis of Ingredient Functionality and Formulation Optimization of an Instant Peanut Beverage MixHoward, Brandy M. / Hung, Yen‐Con / McWatters, S. Kay et al. | 2010
- S20
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Effect of Season on the Sensory Quality of Sea Urchin (Evechinus chloroticus) RoePhillips, Kylie / Hamid, Nazimah / Silcock, Patrick et al. | 2010
- S31
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Effect of Different Binders on the Physico‐Chemical, Textural, Histological, and Sensory Qualities of Retort Pouched Buffalo Meat NuggetsDevadason, I. Prince / Anjaneyulu, A.S.R. / Babji, Y. et al. | 2010
- S36
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Sensory Characteristics and Consumer Acceptability of Beef Soup with Added Glutathione and/or MSGJung, D.W. / Hong, J.H. / Kim, K.O. et al. | 2010
- S43
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Whey Protein Solution Coating for Fat‐Uptake Reduction in Deep‐Fried Chicken Breast StripsDragich, Ann M. / Krochta, John M. et al. | 2010
- S48
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Assignation of Sweet Cherry Selections to 3 Taste Groupings Based on Perceived Sweetness and SournessRoss, Carolyn F. / Chauvin, Maite A. / Whiting, Matthew et al. | 2010
- S55
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Sensory Quality of Fresh French and Dutch Market Tomatoes: A Preference Mapping Study with Italian ConsumersSinesio, Fiorella / Cammareri, Maria / Moneta, Elisabetta et al. | 2010
- S68
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Impact of Multicolored Asian Lady Beetles on the Sensory Properties of Concord and Niagara Grape JuiceWeekes, Luan N. / Walsh, Douglas / Ferguson, Holly et al. | 2010
- S74
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Phosphate Type Affects the Quality of Injected Catfish FilletsKin, S. / Schilling, M.W. / Smith, B.S. et al. | 2010
- S81
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Identification and Quantification of Impact Aroma Compounds in 4 Nonfloral Vitis vinifera Varieties GrapesFan, Wenlai / Xu, Yan / Jiang, Wenguang et al. | 2010
- T1
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Effects of Boiling on the IgE‐Binding Properties of Tropomyosin of Shrimp (Litopenaeus vannamei )Liu, Guang‐Ming / Cheng, Hsiaopo / Nesbit, Jacqueline B. et al. | 2010
- T6
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Mutagenicity and Safety Evaluation of Water Extract of Coriander sativum LeavesReyes, Mariana Ramírez / Reyes‐Esparza, Jorge / Ángeles, Oscar Torres et al. | 2010
- T13
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Removal of Cadmium and Lead from Aqueous Solution by Enterococcus faecium StrainsTopcu, A. / Bulat, T. et al. | 2010
- T18
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Natural Antioxidants Protect Against Cadmium‐Induced Damage during Pregnancy and Lactation in Rats' PupsGarcía, María Teresa Antonio / González, Elvira Luján Massó et al. | 2010
- vi
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Industrial Applications of Selected JFS Articles| 2010
- viii
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Editorial Jan/Feb 2010Lund, Daryl et al. | 2010