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
- C135
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Simultaneous Spectrophotometric Determination of 2‐Thiouracil and 2‐Mercaptobenzimidazole in Animal Tissue Using Multivariate Calibration Methods: Concerns and Rapid Methods for DetectionBeheshti, Abolghasem / Riahi, Siavash / Pourbasheer, Eslam et al. | 2010
- C140
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Composition and Oxidative Stability of a Structured Lipid from Amaranth Oil in a Milk‐Based Infant FormulaPina‐Rodriguez, Ashanty M. / Akoh, Casimir C. et al. | 2010
- C147
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Increases of 2‐Furanmethanol and Maltol in Korean Red Ginseng during Explosive Puffing ProcessLee, Sang‐Jun / Moon, Tae Wha / Lee, JaeHwan et al. | 2010
- C152
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Microwave‐Assisted Autohydrolysis of Prunus mume Stone for Extraction of Polysaccharides and Phenolic CompoundsTsubaki, S. / Ozaki, Y. / Azuma, J. et al. | 2010
- C160
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Quantification of Quercetin Glycosides in 6 Onion Cultivars and Comparisons of Hydrolysis‐HPLC and Spectrophotometric Methods in Measuring Total Quercetin ConcentrationsYoo, Kil Sun / Lee, Eun Jin / Patil, Bhimanagouda S. et al. | 2010
- C166
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Effect of Cooking Method, Distiller's Grains, and Vitamin E Supplementation on the Vitamin Content of Value Cuts from Beef Steers Fed Wet Distiller's Grains and Solubles and Supplemental Vitamin EKim, Y.N. / Giraud, D.W. / Masrizal, M.A. et al. | 2010
- C173
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Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal TreatmentKechinski, Carolina Pereira / Guimarães, Pâmela Virgínia Ramos / Noreña, Caciano Pelayo Zapata et al. | 2010
- C177
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Thermal Behavior of Potato Starch and Water‐Vaporization Behavior of Its Paste Controlled with Amino Acid and Peptide‐Rich Food MaterialsSakauchi, Satoshi / Hattori, Makoto / Yoshida, Tadashi et al. | 2010
- C184
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Formulation of a Dry Green Tea‐Apple Product: Study on Antioxidant and Color StabilityLavelli, Vera / Vantaggi, Claudia / Corey, Mark et al. | 2010
- C191
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Effects of Phytases and Dehulling Treatments on In Vitro Iron and Zinc Bioavailability in Faba Bean (Vicia faba L.) Flour and Legume FractionsLuo, Yuwei / Xie, Weihua / Cui, Qunxiang et al. | 2010
- C199
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Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)Dagulo, Lilibeth / Danyluk, Michelle D. / Spann, Timothy M. et al. | 2010
- C208
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Rapid Analysis of Glucose, Fructose, Sucrose, and Maltose in Honeys from Different Geographic Regions using Fourier Transform Infrared Spectroscopy and Multivariate AnalysisWang, Jun / Kliks, Michael M. / Jun, Soojin et al. | 2010
- C215
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Hydroxyl Radical and Ferryl‐Generating Systems Promote Gel Network Formation of Myofibrillar ProteinXiong, Youling L. / Blanchard, Suzanne P. / Ooizumi, Tooru et al. | 2010
- E91
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Modeling of the Humidity Effects on the Oxygen Absorption by Iron‐Based ScavengersPolyakov, Vladimir A. / Miltz, Joseph et al. | 2010
- E100
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Texturized Dairy ProteinsOnwulata, Charles I. / Phillips, John G. / Tunick, Michael H. et al. | 2010
- E110
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New Automated Microwave Heating Process for Cooking and Pasteurization of Microwaveable Foods Containing Raw MeatsHuang, Lihan / Sites, Joseph et al. | 2010
- E116
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Preparation and Characterization of Water/Oil/Water Emulsions Stabilized by Polyglycerol Polyricinoleate and Whey Protein IsolateMun, Saehun / Choi, Yongdoo / Rho, Shin‐Joung et al. | 2010
- E126
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Release of Naturally Derived Antimicrobial Agents from LDPE FilmsCran, Marlene J. / Rupika, L.A.S. / Sonneveld, Kees et al. | 2010
- H49
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D‐Psicose, a Sweet Monosaccharide, Ameliorate Hyperglycemia, and Dyslipidemia in C57BL/6J db/db MiceBaek, S.H. / Park, S.J. / Lee, H.G. et al. | 2010
- H54
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Antimicrobial Property, Antioxidant Capacity, and Cytotoxicity of Essential Oil from Cumin Produced in IranAllahghadri, Tolou / Rasooli, Iraj / Owlia, Parviz et al. | 2010
- H62
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Effect of Fish and Oil Nature on Frying Process and Nutritional Product QualityAnsorena, Diana / Guembe, Ainhoa / Mendizábal, Tatiana et al. | 2010
- H68
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Antioxidant, Antimutagenic, and Antidiabetic Activities of Edible Leaves from Cnidoscolus chayamansa Mc. VaughLoarca‐Piña, Guadalupe / Mendoza, Sandra / Ramos‐Gómez, Minerva et al. | 2010
- ix
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Erratum| 2010
- M61
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Effect of Calcium Propionate and Water Activity on Growth and Aflatoxins Production by Aspergillus flavusAlam, Sahib / Shah, Hamid Ullah / Magan, Naresh et al. | 2010
- M65
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Active Packaging of Fresh Chicken Breast, with Allyl Isothiocyanate (AITC) in Combination with Modified Atmosphere Packaging (MAP) to Control the Growth of PathogensShin, Joongmin / Harte, Bruce / Ryser, Elliot et al. | 2010
- M72
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Combination of Sodium Chlorite and Calcium Propionate Reduces Enzymatic Browning and Microbial Population of Fresh‐Cut “Granny Smith” ApplesGuan, Wenqiang / Fan, Xuetong et al. | 2010
- M78
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Potent Anticariogenic Activity of Aceriphyllum rossii and Its Components, Aceriphyllic Acid A and 3‐oxoolean‐12‐en‐27‐oic AcidZheng, Chang‐Ji / Oh, Hyun‐Woo / Kim, Won‐Gon et al. | 2010
- M83
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Inactivation of Listeria monocytogenes in Skim Milk and Liquid Egg White by Antimicrobial Bottle Coating with Polylactic Acid and NisinJin, Tony et al. | 2010
- M89
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Water Activity and Temperature Effects on Fungal Growth and Ochratoxin A Production by Ochratoxigenic Aspergillus carbonarius Isolated from Tunisian GrapesLasram, Salma / Oueslati, Souheib / Valero, Ana et al. | 2010
- M98
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Evaluation of Natural Antimicrobials on Typical Meat Spoilage Bacteria In Vitro and in Vacuum‐Packed Pork MeatSchirmer, Bjørn Christian / Langsrud, Solveig et al. | 2010
- M103
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Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin‐Producing Strain, Leuconostoc citreum GJ7 as a StarterChang, Ji Yoon / Chang, Hae Choon et al. | 2010
- M111
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Combined Effects of Alkaline Electrolyzed Water and Citric Acid with Mild Heat to Control Microorganisms on CabbageRahman, S.M.E. / Jin, Yong‐Guo / Oh, Deog‐Hwan et al. | 2010
- M116
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Potentialities of High‐Pressure Homogenization to Inactivate Zygosaccharomyces bailii in Fruit JuicesPatrignani, Francesca / Vannini, Lucia / Kamdem, Sylvain Leroy Sado et al. | 2010
- M121
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Synergistic Reduction of Salmonella in a Model Raw Chicken Media using a Combined Thermal and Acidified Organic Acid Salt Intervention TreatmentMilillo, S.R. / Ricke, S.C. et al. | 2010
- N17
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Rheological and Thermal Properties of Polylactide/Silicate Nanocomposites FilmsAhmed, Jasim / Varshney, Sunil K. / Auras, Rafeal et al. | 2010
- N25
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Develop a Novel Method for Removing Fusel Alcohols from Rice Spirits Using NanofiltrationHsieh, Chang‐Wei / Huang, Yi‐Hsiang / Lai, Cheng‐Hung et al. | 2010
- N30
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Rheological Behavior of High‐Concentration Sodium Caseinate DispersionsLoveday, Simon M. / Rao, M. Anandha / Creamer, Lawrence K. et al. | 2010
- N36
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Biopolymer Nanoparticles from Heat‐Treated Electrostatic Protein–Polysaccharide Complexes: Factors Affecting Particle CharacteristicsJones, Owen Griffith / McClements, David Julian et al. | 2010
- R59
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Stochastic and Deterministic Model of Microbial Heat InactivationCorradini, Maria G. / Normand, Mark D. / Peleg, Micha et al. | 2010
- S89
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Effects of Oregano Oil Brine Enhancement on Quality Attributes of Beef Longissimus dorsi and Semimembranosus Muscles from Various Age AnimalsScramlin, Stacy M. / Newman, Melissa C. / Cox, Ryan B. et al. | 2010
- S95
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Application of Agonist‐Receptor Modeling to the Sweetness Synergy between High Fructose Corn Syrup and Sucralose, and between High‐Potency SweetenersWolf, P.A. / Bridges, J.R. / Wicklund, R. et al. | 2010
- S103
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Consumer Acceptance of Ozone‐Treated Whole Shell EggsKamotani, Setsuko / Hooker, Neal / Smith, Stephanie et al. | 2010
- S108
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Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and MicrostructureYoussef, M.K. / Barbut, S. et al. | 2010
- S115
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Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea (Cicer arietinum L.)Segev, Aharon / Badani, Hana / Kapulnik, Yoram et al. | 2010
- S120
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Gel Strength and Sensory Attributes of Fig (Ficus carica) Jams and Preserves as Influenced by RipenessLevaj, Branka / Bunić, Nedjeljka / Dragović‐Uzelac, Verica et al. | 2010
- S125
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Chitosan Acetate as an Active Coating Material and Its Effects on the Storing of Prunus avium L.Dang, Qi Feng / Yan, Jing Quan / Li, Yan et al. | 2010
- S132
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Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid AdditionArocas, A. / Sanz, T. / Salvador, A. et al. | 2010
- S141
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Descriptive Analysis and U.S. Consumer Acceptability of 6 Green Tea Samples from China, Japan, and KoreaLee, Jeehyun / Chambers, Delores H. et al. | 2010
- T25
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Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω‐3 Enriched Dark Chicken Meat during CookingPerez, T.I. / Zuidhof, M.J. / Renema, R.A. et al. | 2010
- T35
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Frozen Beef Contamination after Exposure to Low Levels of Ammonia GasKarim, F. / Hijaz, F. / Kastner, C.L. et al. | 2010
- T40
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Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of RosemaryPuangsombat, Kanithaporn / Smith, J. Scott et al. | 2010
- v
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Industrial Applications of Selected JFS Articles| 2010
- vii
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EditorialLund, Daryl et al. | 2010
- viii
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In Memoriam: Stanley J. Kazeniac| 2010