Cover Caption (Englisch)
In:
Journal of Food Science
;
81
, 1
;
i
;
2016
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Cover Caption
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Erschienen in:Journal of Food Science ; 81, 1 ; i
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Verlag:
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Erscheinungsdatum:01.01.2016
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Format / Umfang:1 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Datenquelle:
Inhaltsverzeichnis – Band 81, Ausgabe 1
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Issue Information| 2016
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“And the Survey Says!”| 2016
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Industrial Applications of Selected JFS Articles| 2016
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Characterization and Quantitation of Triterpenoid Saponins in Raw and Sprouted Chenopodium berlandieri spp. (Huauzontle) Grains Subjected to Germination with or without Selenium Stress ConditionsLazo‐Vélez, Marco A. / Guajardo‐Flores, Daniel / Mata‐Ramírez, Daniel / Gutiérrez‐Uribe, Janet A. / Serna‐Saldivar, Sergio O. et al. | 2016
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Kinetic Analysis of the Digestion of Bovine Type I Collagen Telopeptides with Porcine PepsinQian, Jun / Okada, Yukari / Ogura, Takayuki / Tanaka, Keisuke / Hattori, Shunji / Ito, Shinji / Satoh, Junko / Takita, Teisuke / Yasukawa, Kiyoshi et al. | 2016
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Antioxidant Properties of Caffeic acid Phenethyl Ester and 4‐Vinylcatechol in Stripped Soybean OilJia, Cai‐Hua / Wang, Xiang‐Yu / Qi, Jin‐Feng / Hong, Soon‐Taek / Lee, Ki‐Teak et al. | 2016
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Assessing Low Redox Stability of Myoglobin Relative to Rapid Hemin Loss from HemoglobinCai, He / Tatiyaborworntham, Nantawat / Yin, Jie / Richards, Mark P. et al. | 2016
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True Density Prediction of Garlic Slices Dehydrated by ConvectionLópez‐Ortiz, Anabel / Rodríguez‐Ramírez, Juan / Méndez‐Lagunas, Lilia et al. | 2016
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Kinetics of Thermal Inactivation of Peroxidase and Color Degradation of African Cowpea (Vigna unguiculata) LeavesWawire, Michael / Oey, Indrawati / Mathooko, Francis M. / Njoroge, Charles K. / Shitanda, Douglas / Hendrickx, Marc et al. | 2016
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Calcium–Alginate–Inulin Microbeads as Carriers for Aqueous Carqueja ExtractBalanč, Bojana / Kalušević, Ana / Drvenica, Ivana / Coelho, Maria Teresa / Djordjević, Verica / Alves, Vitor D / Sousa, Isabel / Moldão‐Martins, Margarida / Rakić, Vesna / Nedović, Viktor et al. | 2016
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Modeling of the Temperature Effect on Oxygen Absorption by Iron‐Based Oxygen ScavengersPolyakov, Vladimir A. / Miltz, Joseph et al. | 2016
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Cold Oxygen Plasma Treatments for the Improvement of the Physicochemical and Biodegradable Properties of Polylactic Acid Films for Food PackagingSong, Ah Young / Oh, Yoon Ah / Roh, Si Hyeon / Kim, Ji Hyeon / Min, Sea C. et al. | 2016
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High‐fat Diet‐induced Intestinal Hyperpermeability is Associated with Increased Bile Acids in the Large Intestine of MiceMurakami, Yuki / Tanabe, Soichi / Suzuki, Takuya et al. | 2016
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Are Front of Pack Claims Indicators of Nutrition Quality? Evidence from 2 Product CategoriesSchaefer, Debra / Hooker, Neal H. / Stanton, John L. et al. | 2016
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Analysis of Naturally Occurring Fluoride in Commercial Teas and Estimation of Its Daily Intake through Tea ConsumptionPeng, Chuan‐yi / Cai, Hui‐mei / Zhu, Xiao‐hui / Li, Da‐xiang / Yang, Yun‐qiu / Hou, Ru‐yan / Wan, Xiao‐chun et al. | 2016
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Resveratrol Regulates Activated Hepatic Stellate Cells by Modulating NF‐κB and the PI3K/Akt Signaling PathwayZhang, De‐Quan / Sun, Peng / Jin, Quan / Li, Xia / Zhang, Yu / Zhang, Yu‐Jing / Wu, Yan‐Ling / Nan, Ji‐Xing / Lian, Li‐Hua et al. | 2016
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Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea InfusionsHajiaghaalipour, Fatemeh / Sanusi, Junedah / Kanthimathi, M. S. et al. | 2016
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Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf‐LifeTremonte, Patrizio / Sorrentino, Elena / Succi, Mariantonietta / Tipaldi, Luca / Pannella, Gianfranco / Ibañez, Eléna / Mendiola, Jose Antonio / Di Renzo, Tiziana / Reale, Anna / Coppola, Raffaele et al. | 2016
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Phenotypic Characters and Molecular Epidemiology of Campylobacter Jejuni in East ChinaZeng, Dexin / Zhang, Xiaoping / Xue, Feng / Wang, Yanhong / Jiang, Luyan / Jiang, Yuan et al. | 2016
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Detection of Virulence Genes and Growth Potential in Listeria monocytogenes Strains Isolated from Ricotta Salata CheeseCoroneo, Valentina / Carraro, Valentina / Aissani, Nadhem / Sanna, Adriana / Ruggeri, Alessandra / Succa, Sara / Meloni, Barbara / Pinna, Antonella / Sanna, Clara et al. | 2016
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Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture‐Based MethodsMedina, Eduardo / Pérez‐Díaz, Ilenys M. / Breidt, Fred / Hayes, Janet / Franco, Wendy / Butz, Natasha / Azcarate‐Peril, María Andrea et al. | 2016
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Detection, Identification, and Prevalence of Pathogenic Vibrio parahaemolyticus in Fish and Coastal Environment in JordanAlaboudi, Akram R. / Ababneh, Mustafa / Osaili, Tareq M. / Shloul, Khalaf Al et al. | 2016
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Effect of Flavourzyme® on Angiotensin‐Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticusAhtesh, Fatah / Stojanovska, Lily / Shah, Nagendra / Mishra, Vijay Kumar et al. | 2016
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Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on CarriersZhang, Chunling / Li, Baoming / Jadeja, Ravirajsinh / Hung, Yen‐Con et al. | 2016
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Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory PropertiesHuynh, Hue Linh / Danhi, Robert / Yan, See Wan et al. | 2016
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Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference MapMorais, E. C. / Esmerino, E. A. / Monteiro, R. A. / Pinheiro, C. M. / Nunes, C. A. / Cruz, A.G. / Bolini, Helena M.A. et al. | 2016
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Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge CakePoonnakasem, Naratip / Pujols, Kairy Dharali / Chaiwanichsiri, Saiwarun / Laohasongkram, Kalaya / Prinyawiwatkul, Witoon et al. | 2016
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Identification of Drivers of Liking for Bar‐Type Snacks Based on Individual Consumer PreferenceKim, Mina K. / Greve, Patrick / Lee, Youngseung et al. | 2016
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Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and NectarBaskaran, Revathy / Ravi, Ramasamy / Rajarathnam, Somasundaram et al. | 2016
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Variations in U.S. Consumers’ Acceptability of Korean Rice Cake, Seolgitteok, with respect to Sensory Attributes and Nonsensory FactorsCho, Sungeun / Yoon, Suk Hoo / Min, Jieun / Lee, Suji / Tokar, Tonya / Lee, Sun‐Ok / Seo, Han‐Seok et al. | 2016
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Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of AntioxidantsLarrauri, Mariana / Demaría, María Gimena / Ryan, Liliana C. / Asensio, Claudia M. / Grosso, Nelson R. / Nepote, Valeria et al. | 2016
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Beneficial Influence of Short‐Term Germination on Decreasing Allergenicity of Peanut ProteinsLi, Yingchao / Sun, Xiulan / Ma, Zhezhe / Cui, Yan / Du, Chao / Xia, Xiuhua / Qian, He et al. | 2016
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Effect of Various Food Additives on the Levels of 4(5)‐Methylimidazole in a Soy Sauce Model SystemLee, Sumin / Lee, Jung‐Bin / Hwang, Junho / Lee, Kwang‐Geun et al. | 2016
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Formation of 4(5)‐Methylimidazole in Aqueous d‐Glucose‐Amino Acids Model SystemKarim, Faris / Smith, J. Scott et al. | 2016
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Constitutive Effects of Lead on Aryl Hydrocarbon Receptor Gene Battery and Protection by β‐carotene and Ascorbic Acid in Human HepG2 CellsDarwish, Wageh S. / Ikenaka, Yoshinori / Nakayama, Shouta M. M. / Mizukawa, Hazuki / Ishizuka, Mayumi et al. | 2016
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Constitutive Effects of Lead on Aryl Hydrocarbon Receptor Gene Battery and Protection by [beta]-carotene and Ascorbic Acid in Human HepG2 CellsMayumi Ishizuka et al. | 2016