The 2008 Impact Factors have arrived!! (Englisch)

In: Journal of Food Science   ;  74 ,  6  ;  ix  ;  2009

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Color Formation in Nitrite‐Free Dried Hams as Related to Zn‐Protoporphyrin IX and Zn‐Chelatase Activity
Parolari, Giovanni / Benedini, Riccardo / Toscani, Tania | 2009
Comparative Flavonoids Contents of Selected Herbs and Associations of Their Radical Scavenging Activity with Antiproliferative Actions in V79‐4 Cells
Yoo, Kyung Mi / Hwang, In‐Kyeong / Moon, BoKyung | 2009
Effect of EDTA, HCl, and Citric Acid on Ca Salt Removal from Asian (Silver) Carp Scales Prior to Gelatin Extraction
Wang, Yan / Regenstein, Joe M. | 2009
Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef
Ismail, H.A. / Lee, E.J. / Ko, K.Y. / Ahn, D.U. | 2009
Effect of Maturity Stages and Drying Methods on the Retention of Selected Nutrients and Phytochemicals in Bitter Melon (Momordica charantia) Leaf
Zhang, Min / Hettiarachchy, Navam S. / Horax, Ronny / Chen, Pengyin / Over, Kenneth F. | 2009
ESR Study of the Singlet Oxygen Quenching and Protective Activity of Trolox on the Photodecomposition of Riboflavin and Lumiflavin in Aqueous Buffer Solutions
Jung, Mun Yhung / Min, David B. | 2009
Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan‐3‐ols, and Procyanidin Content in Foods Prepared with Cocoa Powder
Stahl, L. / Miller, K.B. / Apgar, J. / Sweigart, D.S. / Stuart, D.A. / McHale, N. / Ou, B. / Kondo, M. / Hurst, W.J. | 2009
Major Phytochemical Composition of 3 Native Korean Citrus Varieties and Bioactive Activity on V79‐4 Cells Induced by Oxidative Stress
Yoo, Kyung Mi / Hwang, In Kyeong / Park, Ji Hyun / Moon, BoKyung | 2009
Physicochemical Properties and Antioxidant Capacity of 3 Polysaccharides from Green Tea, Oolong Tea, and Black Tea
Chen, Haixia / Qu, Zhishuang / Fu, Lingling / Dong, Peng / Zhang, Xin | 2009
Characterization of Shortday Onion Cultivars of 3 Pungency Levels with Flavor Precursor, Free Amino Acid, Sulfur, and Sugar Contents
Lee, Eun Jin / Yoo, Kil Sun / Jifon, John / Patil, Bhimanagouda S. | 2009
Effects of Phosphatidylcholine and Phosphatidylethanolamine on the Photooxidation of Canola Oil
Lee, Jiyeun / Choe, Eunok | 2009
Dry Fractionation Methods to Produce Barley Meals Varying in Protein, Beta‐Glucan, and Starch Contents
Liu, KeShun / Barrows, Frederic T. / Obert, Don | 2009
High‐Temperature Natural Antioxidant Improves Soy Oil for Frying
Warner, Kathleen / Gehring, Marta Meta | 2009
Characterization of Phase Separation Behavior, Emulsion Stability, Rheology, and Microstructure of Egg White–Polysaccharide Mixtures
Erçelebi, E. Alben / Ibanoğlu, E. | 2009
Gluten Gel and Film Properties in the Presence of Cysteine and Sodium Alginate
Yuno‐Ohta, Naoko / Yamada, Mariko / Inomata, Masako / Konagai, Hiromi / Kataoka, Tomomi | 2009
Relationship between In‐line Viscosity and Bostwick Measurement during Ketchup Production
McCarthy, Kathryn L. / McCarthy, Michael J. | 2009
Effect of Time, Temperature, and Slicing on Respiration Rate of Mushrooms
Iqbal, T. / Rodrigues, F. A. S. / Mahajan, P. V. / Kerry, J. P. | 2009
Effect of High‐Pressure Food Processing on the Physical Properties of Synthetic and Biopolymer Films
Galotto, M.J. / Ulloa, P.A. / Guarda, A. / Gavara, R. / Miltz, J. | 2009
Hardening of High‐Protein Nutrition Bars and Sugar/Polyol–Protein Phase Separation
McMahon, D.J. / Adams, S.L. / McManus, W.R. | 2009
Residence Time Distribution (RTD) of Particulate Foods in a Continuous Flow Pilot‐Scale Ohmic Heater
Sarang, Sanjay / Heskitt, Brian / Tulsiyan, Priyank / Sastry, Sudhir K. | 2009
Characterization of Gum Ghatti (Anogeissus latifolia): A Structural and Rheological Approach
Kaur, Lovedeep / Singh, Jaspreet / Singh, Harjinder | 2009
Effects of Dense Phase Carbon Dioxide Pasteurization on the Physical and Quality Attributes of a Red Grapefruit Juice
Ferrentino, G. / Plaza, M.L. / Ramirez‐Rodrigues, M. / Ferrari, G. / Balaban, M.O. | 2009
Optimization of Subcritical Fluid Extraction of Bioactive Compounds Using Hansen Solubility Parameters
Srinivas, K. / King, J.W. / Monrad, J.K. / Howard, L.R. / Hansen, C.M. | 2009
Effects of Instant Coffee Consumption on Oxidative DNA Damage, DNA Repair, and Redox System in Mouse Liver
Morii, H. / Kuboyama, A. / Nakashima, T. / Kawai, K. / Kasai, H. / Tamae, K. / Hirano, T. | 2009
Caffeic Acid Phenethyl Ester, an Antioxidant from Propolis, Protects Peripheral Blood Mononuclear Cells of Competitive Cyclists against Hyperthermal Stress
Chen, Yu‐Jen / Huang, Ai‐Chun / Chang, Hen‐Hong / Liao, Hui‐Fen / Jiang, Chii‐Ming / Lai, Li‐Yun / Chan, Jen‐Te / Chen, Yu‐Yawn / Chiang, Jasson | 2009
Purified Glycosaminoglycans from Cooked Haddock May Enhance Fe Uptake Via Endocytosis in a Caco‐2 Cell Culture Model
Laparra, José M. / Barberá, Reyes / Alegría, Amparo / Glahn, Raymond P. / Miller, Dennis D. | 2009
Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing
Khanal, R.C. / Howard, L.R. / Prior, R.L. | 2009
Effects of Collagen and Collagen Hydrolysate from Jellyfish (Rhopilema esculentum) on Mice Skin Photoaging Induced by UV Irradiation
Zhuang, Yongliang / Hou, Hu / Zhao, Xue / Zhang, Zhaohui / Li, Bafang | 2009
Dietary Intervention with AHP, a Functional Formula Diet, Improves Both Serum and Hepatic Lipids Profile in Dyslipidemia Mice
Luo, Yangchao / Chen, Gang / Li, Bo / Ji, Baoping / Xiao, Zhenlei / Yi, Guo / Tian, Fang | 2009
The 2008 Impact Factors have arrived!!
Lund, Daryl | 2009
Antagonistic Activity of Spent Culture Supernatants of Lactic Acid Bacteria against Helicobacter Pylori Growth and Infection in Human Gastric Epithelial AGS Cells
Lin, Wen‐Hsin / Lin, Chien‐Ku / Sheu, Sen‐Je / Hwang, Chin‐Fa / Ye, Wan‐Ting / Hwang, Wen‐Zhe / Tsen, Hau‐Yang | 2009
Effect of Homogenization Techniques on Reducing the Size of Microcapsules and the Survival of Probiotic Bacteria Therein
Ding, W.K. / Shah, N.P. | 2009
Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/Diacetate
Martin, E.M. / Griffis, C.L. / Vaughn, K.L.S. / O'Bryan, C.A. / Friedly, E.C. / Marcy, J.A. / Ricke, S.C. / Crandall, P.G. / Lary, Jr., R.Y. | 2009
Quality Changes of Prerigor Filleted Atlantic Salmon (Salmo salar L.) Packaged in Modified Atmosphere Using CO2 Emitter, Traditional MAP, and Vacuum
Hansen, Anlaug Ådland / Mørkøre, Turid / Rudi, Knut / Rødbotten, Marit / Bjerke, Frøydis / Eie, Thomas | 2009
Effects of Ozone Treatment on Botrytis cinerea and Sclerotinia sclerotiorum in Relation to Horticultural Product Quality
Sharpe, Deana / Fan, Lihua / McRae, Ken / Walker, Brad / MacKay, Ron / Doucette, Craig | 2009
Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod (Gadus morhua) Loins
Lauzon, Hélène L. / Magnússon, Hannes / Sveinsdóttir, Kolbrún / Gudjónsdóttir, María / Martinsdóttir, Emilía | 2009
Microbial Inactivation Kinetics in Soymilk during Continuous Flow High‐Pressure Throttling
Sharma, Vijendra / Singh, Rakesh K. / Toledo, Romeo T. | 2009
Natural Formation of Styrene by Cinnamon Mold Flora
Lafeuille, J.‐L. / Buniak, M.‐L. / Vioujas, M.‐C. / Lefevre, S. | 2009
Antibiotic Resistance in Lactic Acid Bacteria and Micrococcaceae/Staphylococcaceae Isolates from Artisanal Raw Milk Cheeses, and Potential Implications on Cheese Making
Rodríguez‐Alonso, P. / Fernández‐Otero, C. / Centeno, J.A. / Garabal, J.I. | 2009
Optimization Process of Black Soybean Natto Using Response Surface Methodology
Shih, Ming‐Chih / Yang, Kai‐Ts'ung / Kuo, Sue‐Tzu | 2009
Essential Oil of Aegle marmelos as a Safe Plant‐Based Antimicrobial Against Postharvest Microbial Infestations and Aflatoxin Contamination of Food Commodities
Singh, Priyanka / Kumar, Ashok / Dubey, Nawal K. / Gupta, Rajesh | 2009
Ultrasound Enhanced Sanitizer Efficacy in Reduction of Escherichia coli O157 : H7 Population on Spinach Leaves
Zhou, Bin / Feng, Hao / Luo, Yaguang | 2009
Growth and Survival Differences of Vibrio vulnificus and Vibrio parahaemolyticus Strains during Cold Storage
Burnham, V.E. / Janes, M.E. / Jakus, L.A. / Supan, J. / DePaola, A. / Bell, J. | 2009
Effectiveness of Cross‐Flow Microfiltration for Removal of Microorganisms Associated with Unpasteurized Liquid Egg White from Process Plant
Mukhopadhyay, S. / Tomasula, P.M. / Van Hekken, D. / Luchansky, J.B. / Call, J.E. / Porto‐Fett, A. | 2009
Assessment of the Sequential Simulated Gastrointestinal Tolerance of Lactic Acid Bacteria from Kefir Grains by Response Surface Methodology
Zhou, Tong / Li, Bo / Peng, Cheng / Ji, Bao‐Ping / Chen, Gang / Ren, Ya‐Li | 2009
Biopreservation of Refrigerated and Vacuum‐Packed Dicentrarchus labrax by Lactic Acid Bacteria
El Bassi, Leila / Hassouna, Mnasser / Shinzato, Naoya / Matsui, Toru | 2009
Toward a Microfluidic‐Based Rapid Amylase Assay System
Holmes, Richard J. / Summersgil, Philip / Ryan, Timothy / Brown, Bernard J. Treves / Mockbil, Amal / Grieve, Bruce D. / Fielden, Peter R. | 2009
Quantification of Sensory and Food Quality: The R‐Index Analysis
Lee, Hye‐Seong / Van Hout, Danielle | 2009
Image Analysis of Representative Food Structures: Application of the Bootstrap Method
Ramírez, Cristian / Germain, Juan C. / Aguilera, José M. | 2009
Workshop Report: Modeling the Molecular Mechanism of Bacterial Spore Germination and Elucidating Reasons for Germination Heterogeneity
Indest, Karl J. / Buchholz, Wallace G. / Faeder, Jim R. / Setlow, Peter | 2009
Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces
Childs, Jessica L. / Yates, Michele D. / Drake, MaryAnne | 2009
Characteristics and Use of Yellow Stripe Trevally Hydrolysate as Culture Media
Klompong, Vilailak / Benjakul, Soottawat / Kantachote, Duangporn / Shahidi, Fereidoon | 2009
The Green Oat Story: Possible Mechanisms of Green Color Formation in Oat Products during Cooking
Doehlert, D.C. / Simsek, S. / Wise, M.L. | 2009
Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis
Kocaoglu‐Vurma, N.A. / Eliardi, A. / Drake, M.A. / Rodriguez‐Saona, L.E. / Harper, W.J. | 2009
Sulfur‐Containing Compounds Heated under Alkaline Condition: Antibrowning, Antioxidative Activities, and Their Effect on Quality of Shrimp during Iced Storage
Phonpala, Yoottana / Benjakul, Soottawat / Visessanguan, Wonnop / Eun, Jong‐Bang | 2009
Sensory Optimization of a Mayonnaise‐Type Spread Made with Rice Bran Oil and Soy Protein
Garcia, Karen / Sriwattana, Sujinda / No, Hong Kyoon / Corredor, Jose Andres Herrera / Prinyawiwatkul, Witoon | 2009
Salt Reduction in Foods Using Naturally Brewed Soy Sauce
Kremer, Stefanie / Mojet, Jozina / Shimojo, Ryo | 2009
Pasta with Unripe Banana Flour: Physical, Texture, and Preference Study
Agama‐Acevedo, Edith / Islas‐Hernandez, José J. / Osorio‐Díaz, Perla / Rendón‐Villalobos, Rodolfo / Utrilla‐Coello, Rubí G. / Angulo, Ofelia / Bello‐Pérez, Luis A. | 2009
Effects of Order of Tasting in Sensory Difference Tests Using Apple Juice Stimuli: Development of a New Model
Lee, Young‐Mi / Chae, Ji‐Eun / Lee, Hye‐Seong | 2009
Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States
Drake, S.L. / Lopetcharat, K. / Clark, S. / Kwak, H.S. / Lee, S.Y. / Drake, M.A. | 2009
Effects of Milk Type and Consumer Factors on the Acceptance of Milk among Korean Female Consumers
Chung, Seo‐Jin | 2009
Evolution of Quality Characteristics of Minimally Processed Asparagus During Storage in Different Lighting Conditions
Sanz, S. / Olarte, C. / Ayala, F. / Echávarri, J.F. | 2009
Detection of Walnut Residues in Foods Using an Enzyme‐Linked Immunosorbent Assay
Niemann, Lynn / Taylor, Steve L. / Hefle, Susan L. | 2009
Industrial Applications of Selected JFS Articles
| 2009