Journal of food science : JFS
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
Table of contents
- 1896
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Food Chemistry and Toxicology - Growth Inhibition of Bacteria by Salsa MexicanaOrozco, A. et al. | 2003
- 1896
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Growth Inhibition of Bacteria by Salsa MexicanaOrozco, A. / Ogura, T. / Beltran‐Garcia, M. J. et al. | 2003
- 1900
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Food Chemistry and Toxicology - Development of a Monoclonal Antibody for Grouper (Epinephelus marginatus) and Wreck Fish (Polyprion americanus) Authentication Using an Indirect ELISAAsensio, L. et al. | 2003
- 1900
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Development of a Monoclonal Antibody for Grouper (Epinephelus marginatus) and Wreck Fish (Polyprion americanus) Authentication Using an Indirect ELISAAsensio, L. / González, I. / Rodríguez, M.A. et al. | 2003
- 1904
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Food Chemistry and Toxicology - Antioxidant Properties of Far Infrared-treated Rice Hull Extract in Irradiated Raw and Cooked Turkey BreastLee, S.-C. et al. | 2003
- 1904
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Antioxidant Properties of Far Infrared‐treated Rice Hull Extract in Irradiated Raw and Cooked Turkey BreastLee, S.‐C. / Kim, J.‐H. / Nam, K.C. et al. | 2003
- 1910
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Food Chemistry and Toxicology - Effect of 1-Methylcyclopropene on the Quality of Fresh-cut Apple SlicesPerera, C.O. et al. | 2003
- 1910
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Effect of 1‐Methylcyclopropene on the Quality of Fresh‐cut Apple SlicesPerera, C.O. / Balchin, L. / Baldwin, E. et al. | 2003
- 1915
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Food Chemistry and Toxicology - Effects of Alcohol Type and Amounts on Conjugated Linoleic Acid Formation During Catalytic Transfer Hydrogenation of Soybean OilJu, J.W. et al. | 2003
- 1915
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Effects of Alcohol Type and Amounts on Conjugated Linoleic Acid Formation During Catalytic Transfer Hydrogenation of Soybean OilJu, J.W. / So, W.S. / Kim, J.H. et al. | 2003
- 1923
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Pigment Changes in Fried Dough Containing Spinach Powder During Storage in the DarkKim, M. / Lee, J. / Choe, E. et al. | 2003
- 1923
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Food Chemistry and Toxicology - Pigment Changes in Fried Dough Containing Spinach Powder During Storage in the DarkKim, M. et al. | 2003
- 1928
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Heat‐induced Activation of Polyphenoloxidase in Western Rock Lobster (Panulirus cygnus) Hemolymph: Implications for Heat ProcessingWilliams, H.G. / Davidson, G.W. / Mamo, J.C. et al. | 2003
- 1928
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Food Chemistry and Toxicology - Heat-induced Activation of Polyphenoloxidase in Western Rock Lobster (Panulirus cygnus) Hemolymph: Implications for Heat ProcessingWilliams, H.G. et al. | 2003
- 1933
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Food Chemistry and Toxicology - Formation of Volatile Compounds in Soy Flour by Singlet Oxygen Oxidation During Storage Under LightLee, J.Y. et al. | 2003
- 1933
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Formation of Volatile Compounds in Soy Flour by Singlet Oxygen Oxidation During Storage Under LightLee, J.Y. / Min, S. / Choe, E.O. et al. | 2003
- 1938
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Food Chemistry and Toxicology - Evaluation of Beauvericin Toxicity with the Bacterial Bioluminescence Assay and the Ames Mutagenicity BioassayFotso, J. et al. | 2003
- 1938
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Evaluation of Beauvericin Toxicity with the Bacterial Bioluminescence Assay and the Ames Mutagenicity BioassayFotso, J. / Smith, J.S. et al. | 2003
- 1942
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Food Chemistry and Toxicology - Apple Polyphenol Oxidase Inhibitor(s) from Common Housefly (Musca Domestica L.)Yoruk, R. et al. | 2003
- 1942
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Apple Polyphenol Oxidase Inhibitor(s) from Common Housefly (Musca Domestica L.)Yoruk, R. / Hogsette, J.A. / Rolle, R.S. et al. | 2003
- 1948
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The Production of High‐purity Conjugated Linoleic Acid (CLA) Using Two‐step Urea‐inclusion Crystallization I and Hydrophilic Arginine‐CLA ComplexKim, Y.J. / Lee, K.W. / Lee, S. et al. | 2003
- 1948
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Food Chemistry and Toxicology - The Production of High-purity Conjugated Linoleic Acid (CLA) Using Two-step Urea-inclusion Crystallization and Hydrophilic Arginine-CLA ComplexKim, Y.J. et al. | 2003
- 1952
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Food Chemistry and Toxicology - Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil-in-Water EmulsionsCho, Y.-J. et al. | 2003
- 1952
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Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil‐in‐Water EmulsionsCho, Y.‐J. / Alamed, J. / McClements, D.J. et al. | 2003
- 1958
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Food Chemistry and Toxicology - Characterization of Cider Brandy on the Basis of Aging TimeRodriguez Madrera, R. et al. | 2003
- 1958
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Characterization of Cider Brandy on the Basis of Aging TimeMadrera, R. Rodriguez / Blanco Gomis, D. / Alonso, J.J. Mangas et al. | 2003
- 1962
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Food Chemistry and Toxicology - Functional and Thermal Gelation Properties of Squid Mantle Proteins Affected by Chilled and Frozen StorageGomez-Guillén, M.C. et al. | 2003
- 1962
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Functional and Thermal Gelation Properties of Squid Mantle Proteins Affected by Chilled and Frozen StorageGómez‐Guillén, M.C. / Martínez‐Alvarez, O. / Montero, P. et al. | 2003
- 1970
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Influence of Cooling Rate on Glass Transition Temperature of Sucrose Solutions and Rice Starch GelHsu, C.‐L. / Heldman, D.R. / Taylor, T.A. et al. | 2003
- 1970
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Food Engineering and Physical Properties - Influence of Cooling Rate on Glass Transition Temperature of Sucrose Solutions and Rice Starch GelHsu, C.-L. et al. | 2003
- 1976
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Temperature Profiles Within Milk after Heating in a Continuous‐flow Tubular Microwave System Operating at 915 MHzCoronel, P. / Simunovic, J. / Sandeep, K.P. et al. | 2003
- 1976
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Food Engineering and Physical Properties - Temperature Profiles Within Milk after Heating in a Continuous-flow Tubular Microwave System Operating at 915 MHzCoronel, P. et al. | 2003
- 1982
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Food Engineering and Physical Properties - High Resolution Magnetic Resonance Imaging Evaluation of CheeseMahdjoub, R. et al. | 2003
- 1982
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High Resolution Magnetic Resonance Imaging Evaluation of CheeseMahdjoub, R. / Molegnana, J. / Seurin, M.‐J. et al. | 2003
- 1985
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Formation Conditions, Water‐vapor Permeability, and Solubility of Compression‐molded Whey Protein FilmsSothornvit, R. / Olsen, C.W. / McHugh, T.H. et al. | 2003
- 1985
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Food Engineering and Physical Properties - Formation Conditions, Water-vapor Permeability; and Solubility of Compression-molded Whey Protein FilmsSothornvit, R. et al. | 2003
- 1990
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Food Engineering and Physical Properties - Microrheology: An Experimental Technique to Visualize Food Structure Behavior Under Compression-Extension Deformation ConditionsNicolas, Y. et al. | 2003
- 1990
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Microrheology: An Experimental Technique to Visualize Food Structure Behavior Under Compression‐Extension Deformation ConditionsNicolas, Y. / Paques, M. et al. | 2003
- 1995
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Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric FieldsMin, S. / Min, S.K. / Zhang, Q.H. et al. | 2003
- 1995
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Food Engineering and Physical Properties - Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric FieldsMin, S. et al. | 2003
- 2002
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Food Engineering and Physical Properties - Stability of Dehydrofrozen Green Peas Pretreated with Nonconventional Osmotic AgentsGiannakourou, M.C. et al. | 2003
- 2002
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Stability of Dehydrofrozen Green Peas Pretreated with Nonconventional Osmotic AgentsGiannakourou, M.C. / Taoukis, P.S. et al. | 2003
- 2011
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Food Engineering and Physical Properties - Textural Changes of Natural Cheddar Cheese During the Maturation ProcessPollard, A. et al. | 2003
- 2011
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Textural Changes of Natural Cheddar Cheese During the Maturation ProcessPollard, A. / Sherkat, F. / Seuret, M.G. et al. | 2003
- 2017
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Food Engineering and Physical Properties - Modeling the Oxygen Barrier Properties of Nylon Film Intended for Food Packaging ApplicationsNobile, M.A.Del et al. | 2003
- 2017
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Modeling the Oxygen Barrier Properties of Nylon Film Intended for Food Packaging ApplicationsNobile, M.A. Del / Buonocore, G.G. / La Notte, E. et al. | 2003
- 2022
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Food Engineering and Physical Properties - Changes in the Physicochemical Properties of Wheat- and Soy containing Breads During Storage as Studied by Thermal AnalysesVittadini, E. et al. | 2003
- 2022
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Changes in the Physicochemical Properties of Wheat‐ and Soy‐containing Breads During Storage as Studied by Thermal AnalysesVittadini, E. / Vodovotz, Y. et al. | 2003
- 2028
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Food Engineering and Physical Properties - Sorption Behavior of Selected Aldehyde-scavenging Agents in Poly(ethylene terephthalate) BlendsSuloff, E.C. et al. | 2003
- 2028
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Sorption Behavior of Selected Aldehyde‐scavenging Agents in Poly(ethylene terephthalate) BlendsSuloff, E.C. / Marcy, J.E. / Blakistone, B.A. et al. | 2003
- 2034
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Observation of the Structure, Moisture Distribution, and Oil Distribution in the Coating of Tempura by NMR Micro ImagingHorigane, A.K. / Motoi, H. / Irie, K. et al. | 2003
- 2034
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Food Engineering and Physical Properties - Observation of the Structure, Moisture Distribution, and Oil Distribution in the Coating of Tempura by NMR Micro ImagingHorigane, A.K. et al. | 2003
- 2040
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Rapid Determination of Invert Cane Sugar Adulteration in Honey Using FTIR Spectroscopy and Multivariate AnalysisIrudayaraj, J. / Xu, R. / Tewari, J. et al. | 2003
- 2040
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Food Engineering and Physical Properties - Rapid Determination of Invert Cane Sugar Adulteration in Honey Using FTIR Spectroscopy and Multivariate AnalysisIrudayaraj, J. et al. | 2003
- 2046
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Food Engineering and Physical Properties - Naringinase Immobilization in Polymeric Films Intended for Food Packaging ApplicationsNobile, M.A.Del et al. | 2003
- 2046
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Naringinase Immobilization in Polymeric Films Intended for Food Packaging ApplicationsNobile, M.A. Del / Piergiovanni, L. / Buonocore, G.G. et al. | 2003
- 2050
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Food Engineering and Physical Properties - Characteristics of Low-fat Beef Patties Formulated with Carbohydrate-Lipid CompositesGarzon, G.A. et al. | 2003
- 2050
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Characteristics of Low‐fat Beef Patties Formulated with Carbohydrate‐Lipid CompositesGarzon, G.A. / Mckeith, F.K. / Gooding, J.P. et al. | 2003
- 2057
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Food Engineering and Physical Properties - Viscoelastic Effects on the Diffusion Properties of Curdlan GelsLo, Y.M. et al. | 2003
- 2057
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Viscoelastic Effects on the Diffusion Properties of Curdlan GelsLo, Y.M. / Robbins, K.L. / Argin‐Soysal, S. et al. | 2003
- 2066
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Determination of the Most Bioactive Phenolic Compounds from Rosemary Against Listeria Monocytogenes: Influence of Concentration, pH, and NaClCampo, J. Del / Nguyen‐The, C. / Sergent, M. et al. | 2003
- 2066
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Food Microbiology and Safety - Determination of the Most Bioactive Phenolic Compounds from Rosemary Against Listeria Monocytogenes: Influence of Concentration, pH, and NAClCampo, J.Del et al. | 2003
- 2072
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Food Microbiology and Safety - Brine Ingredients Alter the Immunoassay of Lactate Dehydrogenase Isozyine 5 in BeefMiller, D.R. et al. | 2003
- 2072
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Brine Ingredients Alter the Immunoassay of Lactate Dehydrogenase Isozyme 5 in BeefMiller, D.R. / Keeton, J.T. / Prochaska, J.F. et al. | 2003
- 2076
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Verification of Cooking Endpoint Temperatures in Beef by Immunoassay of Lactate Dehydrogenase Isozyme 5Miller, D.R. / Keeton, J.T. / Acuff, G.R. et al. | 2003
- 2076
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Food Microbiology and Safety - Verification of Cooking Endpoint Temperatures in Beef by Immunoassay of Lactate Dehydrogenase Isozyme 5Miller, D.R. et al. | 2003
- 2080
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Food Microbiology and Safety - Modeling the Yeast Growth-Cycle in a Model Wine SystemNobile, M.A.Del et al. | 2003
- 2080
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Modeling the Yeast Growth‐Cycle in a Model Wine SystemNobile, M.A. Del / D'Amato, D. / Altieri, C. et al. | 2003
- 2086
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Binding of Bile Salts by Soluble Fibers and Its Effect on Deconjugation of Glycocholate by Lactobacillus acidophilus and Lactobacillus casei.Cuesta‐Alonso, E.P. / Gilliland, S.E. et al. | 2003
- 2086
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Food Microbiology and Safety - Binding of Bile Salts by Soluble Fibers and Its Effect on Deconjugation of Glycocholate by Lactobacillus acidophilus and Lactobacillus caseiCuesta-Alonso, E.P. et al. | 2003
- 2090
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Food Microbiology and Safety - Growth of Probiotic and Traditional Yogurt Cultures in Milk Supplemented with Whey Protein HydrolysateMcComas Jr, K.A. et al. | 2003
- 2090
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Growth of Probiotic and Traditional Yogurt Cultures in Milk Supplemented with Whey Protein HydrolysateMccomas, K.A. Jr. / Gilliland, S.E. et al. | 2003
- 2096
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Candida molischianaβ‐Glucosidase Production by Saccharomyces cerevisiae and its Application in WinemakingGenovés, S. / Gil, J.V. / Manzanares, P. et al. | 2003
- 2096
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Food Microbiology and Safety - Candida molischiana b-Glucosidase Production by Saccharomyces cerevisiae and its Application in WinemakingGenovés, S. et al. | 2003
- 2102
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Sensory and Nutritive Qualities of Food - Quality Evaluation of Pinto Beans and Green Beans Canned in Two Large Reusable ContainersMcGlynn, W.G. et al. | 2003
- 2102
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Quality Evaluation of Pinto Beans and Green Beans Canned in Two Large Reusable ContainersMcGlynn, W.G. / Davis, D.R. / Crandall, P.G. et al. | 2003
- 2107
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Sensory and Nutritive Qualities of Food - Physical and Sensory Characteristics of Chiffon Cake Prepared with Erythritol as Replacement for SucroseLin, S.-D. et al. | 2003
- 2107
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Physical and Sensory Characteristics of Chiffon Cake Prepared with Erythritol as Replacement for SucroseLin, S‐D. / Hwang, C‐F. / Yeh, C‐H. et al. | 2003
- 2111
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Physicochemical Characteristics and Quality of Refrigerated Spanish Orange‐Carrot Juices and Influence of Storage ConditionsRodrigo, D. / Arranz, J.I. / Koch, S. et al. | 2003
- 2111
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Sensory and Nutritive Qualities of Food - Physicochemical Characteristics and Quality of Refrigerated Spanish Orange-Carrot Juices and Influence of Storage ConditionsRodrigo, D. et al. | 2003
- 2117
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Comparison of Antioxidant Activities of Isoflavones from Kudzu Root (Pueraria lobata Ohwi)Jun, M. / Fu, H.‐Y. / Hong, J. et al. | 2003
- 2117
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Sensory and Nutritive Qualities of Food - Comparison of Antioxidant Activities of Isoflavones from Kudzu Root (Pueraria lobata Ohwi)Jun, M. et al. | 2003
- 2123
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Sensory and Nutritive Qualities of Food - Effects of Freezing on Quality of Cold-smoked Salmon Based on the Measurements of Physiochemical CharacteristicsRørå, A.M.B. et al. | 2003
- 2123
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Effects of Freezing on Quality of Cold‐smoked Salmon Based on the Measurements of Physiochemical CharacteristicsRørå, A.M.B. / Einen, O. et al. | 2003
- 2129
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Dual Fortification of Salt with Iodine and Encapsulated Iron Compounds: Stability and Acceptability Testing in Morocco and Côte d'IvoireWegmüller, R. / Zimmermann, M.B. / Hurrell, R.F. et al. | 2003
- 2129
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Sensory and Nutritive Qualities of Food - Dual Fortification of Salt with Iodine and Encapsulated Iron Compounds: Stability and Acceptability Testing in Morocco and Côte d'IvoireWegmüller, R. et al. | 2003
- 2136
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Ascorbic Acid Fortification Reduces Anthocyanins in Extruded Blueberry‐Corn CerealsChaovanalikit, A. / Dougherty, M.P. / Camire, M.E. et al. | 2003
- 2136
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Sensory and Nutritive Qualities of Food - Ascorbic Acid Fortification Reduces Anthocyanins in Extruded Blueberry-Corn CerealsChaovanalikit, A. et al. | 2003
- 2141
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Sensory Analysis of Whole Wheat/Soy Flour BreadsShogren, R.L. / Mohamed, A.A. / Carriere, C.J. et al. | 2003
- 2141
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Sensory and Nutritive Qualities of Food - Sensory Analysis of Whole Wheat-Soy Flour BreadsShogren, R.L. et al. | 2003
- 2146
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Sensory and Nutritive Qualities of Food - Occurrence and Preclusion of Terpene Chlorohydrins in Citrus Essential OilsWeiss, E.R. et al. | 2003
- 2146
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Occurrence and Preclusion of Terpene Chlorohydrins in Citrus Essential OilsWeiss, E.R. / Braddock, R.J. / Goodrich, R.M. et al. | 2003
- 2150
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Sensory and Nutritive Qualities of Food - Temporal Release of Flavor Compounds from Low-fat and High-fat Ice Cream During EatingChung, S.-J. et al. | 2003
- 2150
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Temporal Release of Flavor Compounds from Low‐fat and High‐fat Ice Cream During EatingChung, S.‐J. / Heymann, H. / Grün, I.U. et al. | 2003
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Page Charge Notice| 2003
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Corrections| 2003
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Subject Index| 2003
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Author Index| 2003
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JFS Masthead| 2003
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Industrial Application Briefs| 2003