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
- C351
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Evaluation of High Humidity and Wet Marinade Methods for Pasteurization of JerkyAllen, K. / Cornforth, D. / Whittier, D. et al. | 2007
- C356
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Postmortem Biochemical Behavior of Giant Squid (Dosidicus gigas) Mantle Muscle Stored in Ice and its Relation with Quality ParametersMárquez‐Ríos, E. / Morán‐Palacio, E.F. / Lugo‐Sánchez, M.E. et al. | 2007
- C363
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Effects of Extraction Conditions on Improving the Yield and Quality of an Anthocyanin‐Rich Purple Corn (Zea mays L.) Color ExtractJing, P. / Giusti, M.M. et al. | 2007
- C369
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The Effect of Transglutaminase Crosslinking on the Rheological Characteristics of Heated Peanut Flour DispersionsGharst, G. / Clare, D.A. / Davis, J.P. et al. | 2007
- C376
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Solubility and Viscosity of Herring (Clupea harengus) Proteins as Affected by Freezing and Frozen StorageGeirsdottir, M. / Hlynsdottir, H. / Thorkelsson, G. et al. | 2007
- C381
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Effects of Pressure‐Shift Freezing and Pressure‐Assisted Thawing on Sea Bass (Dicentrarchus labrax) QualityTironi, V. / LeBail, A. / De Lamballerie, M. et al. | 2007
- C388
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Analysis of the Headspace Volatiles of Freshly Brewed Arabica Coffee Using Solid‐Phase MicroextractionAkiyama, M. / Murakami, K. / Ikeda, M. et al. | 2007
- C397
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Formation of Zinc‐Chlorophyll‐Derivative Complexes in Thermally Processed Green Pears (Pyrus communis L.)Ngo, T. / Zhao, Y. et al. | 2007
- C405
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Effects of b-Glucan Addition to a Probiotic Containing YogurtVasiljevic, T. / Kealy, T. / Mishra, V. K. et al. | 2007
- C405
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Effects of β‐Glucan Addition to a Probiotic Containing YogurtVasiljevic, T. / Kealy, T. / Mishra, V.K. et al. | 2007
- C412
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Methodology Optimization for Quantification of Total Phenolics and Individual Phenolic Acids in Sweetpotato (Ipomoea batatas L.) RootsPadda, M.S. / Picha, D.H. et al. | 2007
- E389
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Kinetic Analysis of Volatile Formation in Milk Subjected to Pressure‐Assisted Thermal TreatmentsVazquez‐Landaverde, P.A. / Qian, M.C. / Torres, J.A. et al. | 2007
- E399
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Studies on Fish and Pork Paste Gelation by Dynamic Rheology and Circular DichroismLiu, R. / Zhao, S.‐m. / Xiong, S.‐b. et al. | 2007
- iv
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Industrial Applications of Selected JFS Articles| 2007
- M215
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A Comparative Study on the Effects of Glucose Monohydrate, Hot Water, and Sodium Pyrophosphate on Quality Parameters and Microbial Flora of Deboned and Matured BrisketGögüs, U. / Bozoglu, F. / Alpas, H. et al. | 2007
- M222
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Effects of Fructooligosaccharide and Whey Protein Concentrate on the Viability of Starter Culture in Reduced‐Fat Probiotic Yogurt during StorageAkalin, A.S. / Gönç, S. / ÜNal, G. et al. | 2007
- M228
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Prokaryotic Expression and Allergenicity Assessment of Hygromycin B Phosphotransferase Protein Derived from Genetically Modified PlantsLu, Y. / Xu, W. / Kang, A. et al. | 2007
- M233
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Inactivation of Staphylococcus aureus in Milk Using Flow‐Through Pulsed UV‐Light Treatment SystemKrishnamurthy, K. / Demirci, A. / Irudayaraj, J.M. et al. | 2007
- M240
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Lactobacilli and Tartrazine as Causative Agents of Red‐Color Spoilage in Cucumber Pickle ProductsPérez‐Díaz, I.M. / Kelling, R.E. / Hale, S. et al. | 2007
- M246
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Modeling the Lag Phase and Growth Rate of Listeria monocytogenes in Ground Ham Containing Sodium Lactate and Sodium Diacetate at Various Storage TemperaturesHwang, C.‐A. / Tamplin, M.L. et al. | 2007
- M254
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Dynamic Predictive Model for Growth of Salmonella Enteritidis in Egg YolkGumudavelli, V. / Subbiah, J. / Thippareddi, H. et al. | 2007
- M263
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Development of a Microbial Population within a Hot‐Drinks Vending Machine and the Microbial Load of Vended Hot Chocolate DrinkHall, A. / Short, K. / Saltmarsh, M. et al. | 2007
- M267
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Impact of Nitrite on Detection of Listeria monocytogenes in Selected Ready‐to‐Eat (RTE) Meat and Seafood ProductsNyachuba, D.G / Donnelly, C.W. / Howard, A.B. et al. | 2007
- M276
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Bioactive Peptides Released from Saccharomyces cerevisiae under Accelerated Autolysis in a Wine Model SystemAlcaide‐Hidalgo, J.M. / Pueyo, E. / Polo, M.C. et al. | 2007
- M280
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Inactivation Kinetics of Escherichia coli by Pulsed Electron BeamChalise, P.R. / Hotta, E. / Matak, K.E. et al. | 2007
- M286
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Contribution of Wine Components to Inactivation of Food‐Borne PathogensWaite, J.G / Daeschel, M.A. et al. | 2007
- R101
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Phase and Rheological Behavior of High‐Concentration Colloidal Hard‐Sphere and Protein DispersionsLoveday, S.M. / Creamer, L.K. / Singh, H. et al. | 2007
- S443
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Consumer‐Based Optimization of a Third‐Generation Product Made from Peanut and Rice FlourChoi, I.‐D. / Phillips, R.D. / Resurreccion, A.V.A. et al. | 2007
- S450
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Optimization of trans‐Resveratrol Concentration and Sensory Properties of Peanut Kernels by Slicing and Ultrasound Treatment, Using Response Surface MethodologyRudolf, J.L. / Resurreccion, A.V.A. et al. | 2007
- S463
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Effect of Hydrogen Peroxide on Quality of Fresh‐Cut TomatoKim, H.‐J. / Fonseca, J.M. / Kubota, C. et al. | 2007
- S468
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Determination of Ortho‐ and Retronasal Detection Thresholds for 2‐Isopropyl‐3‐Methoxypyrazine in WinePickering, G.J. / Karthik, A. / Inglis, D. et al. | 2007
- S473
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Consumer Liking of Refined and Whole Wheat BreadsBakke, A. / Vickers, Z. et al. | 2007
- S481
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Selected Odor Compounds in Cooked Soymilk as Affected by Soybean Materials and Direct Steam InjectionYuan, S.H. / Chang, S.K.C. et al. | 2007
- S487
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Quantification of Selected Aroma‐Active Compounds in Strawberries by Headspace Solid‐Phase Microextraction Gas Chromatography and Correlation with Sensory Descriptive AnalysisJetti, R.R. / Yang, E. / Kurnianta, A. et al. | 2007
- S497
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Effect of Supercritical Carbon Dioxide Decaffeination on Volatile Components of Green TeasLee, S. / Park, M.K. / Kim, K.H. et al. | 2007
- S503
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Chemical Composition and Antioxidant Activity of Seeds of Different Cultivars of MungbeanAnwar, F. / Latif, S. / Przybylski, R. et al. | 2007
- S511
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Protective and Alleviative Effects from 4 Cysteine‐Containing Compounds on Ethanol‐Induced Acute Liver Injury through Suppression of Oxidation and InflammationYan, Sheng‐lei / Yin, Mei‐chin et al. | 2007
- S516
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How Do Consumer Attitudes Influence Acceptance of a Novel Wild Blueberry–Soy Product?Teh, T. / Dougherty, M.P. / Camire, M.E. et al. | 2007
- S522
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Comparative Studies on the Antioxidant Activities of Nine Common Food Legumes Against Copper‐Induced Human Low‐Density Lipoprotein Oxidation In VitroXu, B.J. / Yuan, S.H. / Chang, S.K.C. et al. | 2007
- S528
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Preparation of Tartary Buckwheat Protein Product and Its Improving Effect on Cholesterol Metabolism in Rats and Mice Fed Cholesterol‐Enriched DietTomotake, H. / Yamamoto, N. / Kitabayashi, H. et al. | 2007