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
- C413
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Color Formation in Nitrite‐Free Dried Hams as Related to Zn‐Protoporphyrin IX and Zn‐Chelatase ActivityParolari, Giovanni / Benedini, Riccardo / Toscani, Tania et al. | 2009
- C419
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Comparative Flavonoids Contents of Selected Herbs and Associations of Their Radical Scavenging Activity with Antiproliferative Actions in V79‐4 CellsYoo, Kyung Mi / Hwang, In‐Kyeong / Moon, BoKyung et al. | 2009
- C426
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Effect of EDTA, HCl, and Citric Acid on Ca Salt Removal from Asian (Silver) Carp Scales Prior to Gelatin ExtractionWang, Yan / Regenstein, Joe M. et al. | 2009
- C432
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Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground BeefIsmail, H.A. / Lee, E.J. / Ko, K.Y. et al. | 2009
- C441
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Effect of Maturity Stages and Drying Methods on the Retention of Selected Nutrients and Phytochemicals in Bitter Melon (Momordica charantia) LeafZhang, Min / Hettiarachchy, Navam S. / Horax, Ronny et al. | 2009
- C449
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ESR Study of the Singlet Oxygen Quenching and Protective Activity of Trolox on the Photodecomposition of Riboflavin and Lumiflavin in Aqueous Buffer SolutionsJung, Mun Yhung / Min, David B. et al. | 2009
- C456
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Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan‐3‐ols, and Procyanidin Content in Foods Prepared with Cocoa PowderStahl, L. / Miller, K.B. / Apgar, J. et al. | 2009
- C462
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Major Phytochemical Composition of 3 Native Korean Citrus Varieties and Bioactive Activity on V79‐4 Cells Induced by Oxidative StressYoo, Kyung Mi / Hwang, In Kyeong / Park, Ji Hyun et al. | 2009
- C469
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Physicochemical Properties and Antioxidant Capacity of 3 Polysaccharides from Green Tea, Oolong Tea, and Black TeaChen, Haixia / Qu, Zhishuang / Fu, Lingling et al. | 2009
- C475
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Characterization of Shortday Onion Cultivars of 3 Pungency Levels with Flavor Precursor, Free Amino Acid, Sulfur, and Sugar ContentsLee, Eun Jin / Yoo, Kil Sun / Jifon, John et al. | 2009
- C481
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Effects of Phosphatidylcholine and Phosphatidylethanolamine on the Photooxidation of Canola OilLee, Jiyeun / Choe, Eunok et al. | 2009
- C487
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Dry Fractionation Methods to Produce Barley Meals Varying in Protein, Beta‐Glucan, and Starch ContentsLiu, KeShun / Barrows, Frederic T. / Obert, Don et al. | 2009
- C500
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High‐Temperature Natural Antioxidant Improves Soy Oil for FryingWarner, Kathleen / Gehring, Marta Meta et al. | 2009
- C506
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Characterization of Phase Separation Behavior, Emulsion Stability, Rheology, and Microstructure of Egg White–Polysaccharide MixturesErçelebi, E. Alben / Ibanoğlu, E. et al. | 2009
- E285
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Gluten Gel and Film Properties in the Presence of Cysteine and Sodium AlginateYuno‐Ohta, Naoko / Yamada, Mariko / Inomata, Masako et al. | 2009
- E291
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Relationship between In‐line Viscosity and Bostwick Measurement during Ketchup ProductionMcCarthy, Kathryn L. / McCarthy, Michael J. et al. | 2009
- E298
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Effect of Time, Temperature, and Slicing on Respiration Rate of MushroomsIqbal, T. / Rodrigues, F. A. S. / Mahajan, P. V. et al. | 2009
- E304
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Effect of High‐Pressure Food Processing on the Physical Properties of Synthetic and Biopolymer FilmsGalotto, M.J. / Ulloa, P.A. / Guarda, A. et al. | 2009
- E312
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Hardening of High‐Protein Nutrition Bars and Sugar/Polyol–Protein Phase SeparationMcMahon, D.J. / Adams, S.L. / McManus, W.R. et al. | 2009
- E322
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Residence Time Distribution (RTD) of Particulate Foods in a Continuous Flow Pilot‐Scale Ohmic HeaterSarang, Sanjay / Heskitt, Brian / Tulsiyan, Priyank et al. | 2009
- E328
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Characterization of Gum Ghatti (Anogeissus latifolia): A Structural and Rheological ApproachKaur, Lovedeep / Singh, Jaspreet / Singh, Harjinder et al. | 2009
- E333
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Effects of Dense Phase Carbon Dioxide Pasteurization on the Physical and Quality Attributes of a Red Grapefruit JuiceFerrentino, G. / Plaza, M.L. / Ramirez‐Rodrigues, M. et al. | 2009
- E342
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Optimization of Subcritical Fluid Extraction of Bioactive Compounds Using Hansen Solubility ParametersSrinivas, K. / King, J.W. / Monrad, J.K. et al. | 2009
- H155
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Effects of Instant Coffee Consumption on Oxidative DNA Damage, DNA Repair, and Redox System in Mouse LiverMorii, H. / Kuboyama, A. / Nakashima, T. et al. | 2009
- H162
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Caffeic Acid Phenethyl Ester, an Antioxidant from Propolis, Protects Peripheral Blood Mononuclear Cells of Competitive Cyclists against Hyperthermal StressChen, Yu‐Jen / Huang, Ai‐Chun / Chang, Hen‐Hong et al. | 2009
- H168
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Purified Glycosaminoglycans from Cooked Haddock May Enhance Fe Uptake Via Endocytosis in a Caco‐2 Cell Culture ModelLaparra, José M. / Barberá, Reyes / Alegría, Amparo et al. | 2009
- H174
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Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion ProcessingKhanal, R.C. / Howard, L.R. / Prior, R.L. et al. | 2009
- H183
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Effects of Collagen and Collagen Hydrolysate from Jellyfish (Rhopilema esculentum) on Mice Skin Photoaging Induced by UV IrradiationZhuang, Yongliang / Hou, Hu / Zhao, Xue et al. | 2009
- H189
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Dietary Intervention with AHP, a Functional Formula Diet, Improves Both Serum and Hepatic Lipids Profile in Dyslipidemia MiceLuo, Yangchao / Chen, Gang / Li, Bo et al. | 2009
- ix
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The 2008 Impact Factors have arrived!!Lund, Daryl et al. | 2009
- M225
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Antagonistic Activity of Spent Culture Supernatants of Lactic Acid Bacteria against Helicobacter Pylori Growth and Infection in Human Gastric Epithelial AGS CellsLin, Wen‐Hsin / Lin, Chien‐Ku / Sheu, Sen‐Je et al. | 2009
- M231
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Effect of Homogenization Techniques on Reducing the Size of Microcapsules and the Survival of Probiotic Bacteria ThereinDing, W.K. / Shah, N.P. et al. | 2009
- M237
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Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/DiacetateMartin, E.M. / Griffis, C.L. / Vaughn, K.L.S. et al. | 2009
- M242
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Quality Changes of Prerigor Filleted Atlantic Salmon (Salmo salar L.) Packaged in Modified Atmosphere Using CO2 Emitter, Traditional MAP, and VacuumHansen, Anlaug Ådland / Mørkøre, Turid / Rudi, Knut et al. | 2009
- M250
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Effects of Ozone Treatment on Botrytis cinerea and Sclerotinia sclerotiorum in Relation to Horticultural Product QualitySharpe, Deana / Fan, Lihua / McRae, Ken et al. | 2009
- M258
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Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod (Gadus morhua) LoinsLauzon, Hélène L. / Magnússon, Hannes / Sveinsdóttir, Kolbrún et al. | 2009
- M268
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Microbial Inactivation Kinetics in Soymilk during Continuous Flow High‐Pressure ThrottlingSharma, Vijendra / Singh, Rakesh K. / Toledo, Romeo T. et al. | 2009
- M276
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Natural Formation of Styrene by Cinnamon Mold FloraLafeuille, J.‐L. / Buniak, M.‐L. / Vioujas, M.‐C. et al. | 2009
- M284
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Antibiotic Resistance in Lactic Acid Bacteria and Micrococcaceae/Staphylococcaceae Isolates from Artisanal Raw Milk Cheeses, and Potential Implications on Cheese MakingRodríguez‐Alonso, P. / Fernández‐Otero, C. / Centeno, J.A. et al. | 2009
- M294
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Optimization Process of Black Soybean Natto Using Response Surface MethodologyShih, Ming‐Chih / Yang, Kai‐Ts'ung / Kuo, Sue‐Tzu et al. | 2009
- M302
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Essential Oil of Aegle marmelos as a Safe Plant‐Based Antimicrobial Against Postharvest Microbial Infestations and Aflatoxin Contamination of Food CommoditiesSingh, Priyanka / Kumar, Ashok / Dubey, Nawal K. et al. | 2009
- M308
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Ultrasound Enhanced Sanitizer Efficacy in Reduction of Escherichia coli O157 : H7 Population on Spinach LeavesZhou, Bin / Feng, Hao / Luo, Yaguang et al. | 2009
- M314
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Growth and Survival Differences of Vibrio vulnificus and Vibrio parahaemolyticus Strains during Cold StorageBurnham, V.E. / Janes, M.E. / Jakus, L.A. et al. | 2009
- M319
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Effectiveness of Cross‐Flow Microfiltration for Removal of Microorganisms Associated with Unpasteurized Liquid Egg White from Process PlantMukhopadhyay, S. / Tomasula, P.M. / Van Hekken, D. et al. | 2009
- M328
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Assessment of the Sequential Simulated Gastrointestinal Tolerance of Lactic Acid Bacteria from Kefir Grains by Response Surface MethodologyZhou, Tong / Li, Bo / Peng, Cheng et al. | 2009
- M335
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Biopreservation of Refrigerated and Vacuum‐Packed Dicentrarchus labrax by Lactic Acid BacteriaEl Bassi, Leila / Hassouna, Mnasser / Shinzato, Naoya et al. | 2009
- N37
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Toward a Microfluidic‐Based Rapid Amylase Assay SystemHolmes, Richard J. / Summersgil, Philip / Ryan, Timothy et al. | 2009
- R57
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Quantification of Sensory and Food Quality: The R‐Index AnalysisLee, Hye‐Seong / Van Hout, Danielle et al. | 2009
- R65
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Image Analysis of Representative Food Structures: Application of the Bootstrap MethodRamírez, Cristian / Germain, Juan C. / Aguilera, José M. et al. | 2009
- R73
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Workshop Report: Modeling the Molecular Mechanism of Bacterial Spore Germination and Elucidating Reasons for Germination HeterogeneityIndest, Karl J. / Buchholz, Wallace G. / Faeder, Jim R. et al. | 2009
- S205
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Sensory Properties and Consumer Perception of Wet and Dry Cheese SaucesChilds, Jessica L. / Yates, Michele D. / Drake, MaryAnne et al. | 2009
- S219
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Characteristics and Use of Yellow Stripe Trevally Hydrolysate as Culture MediaKlompong, Vilailak / Benjakul, Soottawat / Kantachote, Duangporn et al. | 2009
- S226
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The Green Oat Story: Possible Mechanisms of Green Color Formation in Oat Products during CookingDoehlert, D.C. / Simsek, S. / Wise, M.L. et al. | 2009
- S232
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Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory AnalysisKocaoglu‐Vurma, N.A. / Eliardi, A. / Drake, M.A. et al. | 2009
- S240
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Sulfur‐Containing Compounds Heated under Alkaline Condition: Antibrowning, Antioxidative Activities, and Their Effect on Quality of Shrimp during Iced StoragePhonpala, Yoottana / Benjakul, Soottawat / Visessanguan, Wonnop et al. | 2009
- S248
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Sensory Optimization of a Mayonnaise‐Type Spread Made with Rice Bran Oil and Soy ProteinGarcia, Karen / Sriwattana, Sujinda / No, Hong Kyoon et al. | 2009
- S255
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Salt Reduction in Foods Using Naturally Brewed Soy SauceKremer, Stefanie / Mojet, Jozina / Shimojo, Ryo et al. | 2009
- S263
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Pasta with Unripe Banana Flour: Physical, Texture, and Preference StudyAgama‐Acevedo, Edith / Islas‐Hernandez, José J. / Osorio‐Díaz, Perla et al. | 2009
- S268
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Effects of Order of Tasting in Sensory Difference Tests Using Apple Juice Stimuli: Development of a New ModelLee, Young‐Mi / Chae, Ji‐Eun / Lee, Hye‐Seong et al. | 2009
- S276
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Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United StatesDrake, S.L. / Lopetcharat, K. / Clark, S. et al. | 2009
- S286
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Effects of Milk Type and Consumer Factors on the Acceptance of Milk among Korean Female ConsumersChung, Seo‐Jin et al. | 2009
- S296
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Evolution of Quality Characteristics of Minimally Processed Asparagus During Storage in Different Lighting ConditionsSanz, S. / Olarte, C. / Ayala, F. et al. | 2009
- T51
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Detection of Walnut Residues in Foods Using an Enzyme‐Linked Immunosorbent AssayNiemann, Lynn / Taylor, Steve L. / Hefle, Susan L. et al. | 2009
- vi
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Industrial Applications of Selected JFS Articles| 2009