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
- C235
-
Molecular Identification of Commercial Spicy Pollack Roe Products by PCR‐RFLP AnalysisAranishi, Futoshi / Okimoto, Takane / Ohkumbo, Makoto et al. | 2005
- C239
-
Partial Characterization of Protease Activity in Squid (Todaropsis eblanae) Mantle: Modification by High‐pressure TreatmentHernández‐Andrés, Aránzazu / Guillén, Carmen Gómez‐ / Montero, Pilar et al. | 2005
- C246
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Rapid PCR‐RFLP Method for the Identification of 5 Billfish SpeciesHsieh, Hung‐Sheng / Chai, Tuu‐Jyi / Hwang, Deng‐Fwu et al. | 2005
- C250
-
Evaluation of Milk Mineral Antioxidant Activity in Beef Meatballs and Nitrite‐cured SausageVasavada, Mihir N. / Cornforth, Daren P. et al. | 2005
- C254
-
DNA Damage‐Inducible Gene Expression and Formation of 5‐Fluorouracil‐Resistant Mutants in Escherichia coli Exposed to 2‐DodecylcyclobutanoneSommers, Christopher H. / Mackay, William J. et al. | 2005
- C258
-
The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-delta-lactone or Calcium SulfateGuo, S.-T. / Ono, T. et al. | 2005
- C258
-
The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono‐δ‐lactone or Calcium SulfateGuo, Shun‐Tang / Ono, Tomotada et al. | 2005
- C263
-
Heterocyclic Amines: 2. Inhibitory Effects of Natural Extracts on the Formation of Polar and Nonpolar Heterocyclic Amines in Cooked BeefAhn, Juhee / Grün, Ingolf U. et al. | 2005
- C269
-
Functional Properties of Glycated Soy 11S GlycininAchouri, Allaoua / Boye, Joyce Irene / Yaylayan, Varoujan A. et al. | 2005
- C275
-
Total Phenolic Contents and Phenolic Acid Constituents in 4 Varieties of Bitter Melons (Momordica charantia) and Antioxidant Activities of their ExtractsHorax, Ronny / Hettiarachchy, Navam / Islam, Shahidul et al. | 2005
- C281
-
Irradiation‐induced Cured Ham Color Fading and RegenerationHouser, Terry A. / Sebranek, Joseph G. / Maisonet, Wigberto Núñez et al. | 2005
- C286
-
E Vitamer Fraction in Rice Bran Inhibits Autooxidation of Cholesterol and Linoleic Acid in Emulsified System during IncubationKim, Joo‐Shin et al. | 2005
- C292
-
Vitamin E and Oxidative Stability During Storage of Raw and Dry Roasted Peanuts Packaged under Air and VacuumChun, Jiyeon / Lee, Junsoo / Eitenmiller, Ronald R. et al. | 2005
- C298
-
A Comparative Study between Acid‐and Alkali‐aided Processing and Surimi Processing for the Recovery of Proteins from Channel Catfish MuscleKristinsson, Hordur G. / Theodore, Ann E. / Demir, Necla et al. | 2005
- C307
-
Variation in Furanocoumarin Content and New Furanocoumarin Dimers in Commercial Grapefruit (Citrus paradisi Macf.) JuicesWidmer, Wilbur / Haun, Carl et al. | 2005
- C313
-
Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen StorageWang, Haihong / Pato, Mary D. / Shand, Phyllis J. et al. | 2005
- E253
-
Quantification of Spice Mixture Compositions by Electronic Nose: Part I. Experimental Design and Data Analysis Using Neural NetworksZhang, Haoxian / Balaban, Muratö. / Principe, José C. et al. | 2005
- E259
-
Quantification of Spice Mixture Compositions by Electronic Nose: Part II. Comparison with GC and Sensory MethodsZhang, Haoxian / Balban, Muratö. / Portier, Kenneth et al. | 2005
- E265
-
Three‐dimensional Quantitative Analysis of Bread Crumb by X‐ray MicrotomographyFalcone, Pasquale M. / Baiano, Antonietta / Zanini, Franco et al. | 2005
- E273
-
Effect of Proline and Glutamine on the Functional Properties of Wheat Dough in Winter Wheat VarietiesFermin, Brenda C. / Hahm, T.S. / Radinsky, Julia A. et al. | 2005
- E279
-
Effective Thermal Conductivity of Rice Flour and Whole and Skim Milk PowderMuramatsu, Yoshiki / Tagawa, Akio / Kasai, Takamasa et al. | 2005
- E288
-
Sterilization of Scrambled Eggs in Military Polymeric Trays by Radio Frequency EnergyLuechapattanaporn, Kunchalee / Wang, Yifen / Wang, Jian et al. | 2005
- E295
-
Effect of Conductivity, pH, and Elution Buffer Salinity on Glycomacropeptide Recovery from Whey Using Anion Exchange ChromatographyTek, Hatice N. / Turhan, Kamile N. / Etzel, Mark R. et al. | 2005
- M191
-
Quality and Functional Characteristics of Chungkukjang Prepared with Various Bacillus sp. Isolated from Traditional ChungkukjangLee, Myung Ye / Park, Su‐Young / Jung, Keun‐Ok et al. | 2005
- M197
-
Inactivation of Escherichia coli O157:H7 and Salmonella in Apple Cider and Orange Juice Treated with Combinations of Ozone, Dimethyl Dicarbonate, and Hydrogen PeroxideWilliams, Robert C. / Sumner, Susan S. / Golden, David A. et al. | 2005
- M202
-
Antifungal Coatings on Fresh Strawberries (Fragaria × ananassa) to Control Mold Growth During Cold StoragePark, Su‐IL / Stan, Siliva D. / Daeschel, Mark A. et al. | 2005
- M202
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Antifungal Coatings on Fresh Strawberries (Fragaria x ananassa) to Control Mold Growth During Cold StoragePark, S.-i. / Stan, S. D. / Daeschel, M. A. et al. | 2005
- M208
-
Chemical Constituents, Antimicrobial Investigations, and Antioxidative Potentials of Anethum graveolens L. Essential Oil and Acetone Extract: Part 52Singh, Gurdip / Maurya, Sumitra / de Lampasona, M.P. et al. | 2005
- M216
-
Oat‐based Symbiotic Beverage Fermented by Lactobacillus plantarum, Lactobacillus paracasei ssp. casei, and Lactobacillus acidophilusGokavi, Sumangala / Zhang, Lanwei / Huang, Ming‐Kuei et al. | 2005
- M224
-
Examination of Exopolysaccharide Produced by Lactobacillus delbrueckii subsp. bulgaricus Using Confocal Laser Scanning and Scanning Electron Microscopy TechniquesGoh, Kelvin K.T. / Haisman, R. Derek / Singh, Harjinder et al. | 2005
- M230
-
Inactivation of Salmonella during Drying and Storage of Carrot Slices Prepared Using Commonly Recommended MethodsDiPersio, Patricia A. / Yoon, Yohan / Sofos, John N. et al. | 2005
- M236
-
Stability of β‐glucosidase Activity Produced by Bifidobacterium and Lactobacillus spp. in Fermented Soymilk During Processing and StorageOtieno, D.O. / Ashton, J.F. / Shah, Nagendra E et al. | 2005
- M236
-
Stability of beta-glucosidase Activity Produced by Bifidobacterium and Lactobacillus spp. in Fermented Soymilk During Processing and StorageOtieno, D. O. / Ashton, J. F. / Shah, N. P. et al. | 2005
- M242
-
Improved Recovery Procedure for Evaluation of Sanitizer Efficacy in Disinfecting Contaminated CantaloupesAnnous, Bassam A. / Sapers, Gerald M. / Jones, Donyel M. et al. | 2005
- R67
-
Raynaud's Phenomenon and the Possible Use of FoodsWright, Chris I. / Kroner, Christine I. / Draijer, Richard et al. | 2005
- S249
-
Effect of Water Hardness on the Taste of Alkaline Electrolyzed WaterKoseki, Masamichi / Fujiki, Sumiko / Tanaka, Yoshinori et al. | 2005
- S254
-
Nutritional Composition of Genetically Modified Peanut VarietiesJonnala, Ramakanth S. / Dunford, Nurhan T. / Chenault, Kelly et al. | 2005
- S257
-
Electromyography of Eating Apples: Influences of Cooking, Cutting, and PeelingKohyama, Kaoru / Nakayama, Yuko / Watanabe, Hirotaka et al. | 2005
- S262
-
The Effects of Irradiation at 1.6 kGy on Quality Characteristics of Commercially Produced Ham and Pork Frankfurters over Extended StorageHouser, Terry A. / Sebranek, Joseph G. / Maisonet, Wigberto Núñez et al. | 2005
- S267
-
Best Estimated Aroma and Taste Detection Threshold for Guaiacol in Water and Apple JuiceEisele, Thomas A. / Semon, Melinda J. et al. | 2005
- S270
-
Subcritical Water and Sulfured Water Extraction of Anthocyanins and Other Phenolics from Dried Red Grape SkinJu, Zhiy / Howard, Luke R. et al. | 2005
- S277
-
Design of a Beverage from Whey PermeateBeucler, Janine / Drake, Maryanne / Foegeding, E. Allen et al. | 2005
- S286
-
Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd CheddarSerrano, Jazmin / Velazquez, Gonzalo / Lopetcharat, Kannapon et al. | 2005
- S294
-
Soluble Albumin and Biological Value of Protein in Cocoa (Theobroma cacao L.) Beans as a Function of Roasting TimeAbecia‐Soria, Luis / Pezoa‐García, Nelson H. / Amaya‐Farfan, Jaime et al. | 2005
- S299
-
Optimizing Sensorial Quality of Iranian White Brine Cheese Using Response Surface MethodologyAlizadeh, Mohammad / Hamedi, Manouchehr / Khosroshahi, Asghar et al. | 2005
- S304
-
Influence of Low‐temperature Blanching Combined with High‐pressure Shift Freezing on the Texture of Frozen CarrotsBuggenhout, Sandy Van / Messagie, Inge / Van Loey, Ann et al. | 2005
- S309
-
Variation in Flavor and Textural Descriptions of Cooked Steaks from Bovine m. longissimus thoracis et lumborum from Different Production and Aging RegimesBruce, Heather L. / Beilken, Shane L. / Leppard, Philip et al. | 2005
-
Subject Index| 2005
-
M Food Microbiology and Safety - Inactivation of Salmonella During Drying and Storage of Carrot Slices Prepared Using Commonly Recommended MethodsDiPersio, Patricia A. et al. | 2005
-
M Food Microbiology and Safety - Improved Recovery Procedure for Evaluation of Sanitizer Efficacy in Disinfecting Contaminated CantaloupesAnnous, Bassam A. et al. | 2005
-
C Food Chemistry and Toxicology - Rapid PCR-RFLP Method for the Identification of 5 Billfish SpeciesHsieh, Hung-Sheng et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Optimizing Sensorial Quality of Iranian White Brine Cheese Using Response Surface MethodologyAlizadeh, Mohammad et al. | 2005
-
C Food Chemistry and Toxicology - E Vitamer Fraction in Rice Bran Inhibits Autooxidation of Cholesterol and Linoleic Acid in Emulsified System During IncubationKim, Joo-Shin et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Influence of Low-temperature Blanching Combined with High-pressure Shift Freezing on the Texture of Frozen CarrotsBuggenhout, Sandy Van et al. | 2005
-
E Food Engineering and Physical Properties - Three-dimensional Quantitative Analysis of Bread Crumb by X-ray MicrotomographyFalcone, Pasquale M. et al. | 2005
-
M Food Microbiology and Safety - Antiftingal Coatings on Fresh Strawberries (Fragaria x ananassa) to Control Mold Growth During Cold StoragePark, Su-il et al. | 2005
-
R Concise Reviews-Hypotheses in Food Science - Raynaud's Phenomenon and the Possible Use of FoodsWright, Chris I. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Best Estimated Aroma and Taste Detection Threshold for Guaiacol in Water and Apple JuiceEisele, Thomas A. et al. | 2005
-
E Food Engineering and Physical Properties - Effective Thermal Conductivity of Rice Flour and Whole and Skim Milk PowderMuramatsu, Yoshiki et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Subcritical Water and Sulfured Water Extraction of Anthocyanins and Other Phenolics from Dried Red Grape SkinJu, Zhi Y. et al. | 2005
-
C Food Chemistry and Toxicology - Irradiation-induced Cured Ham Color Fading and RegenerationHouser, Terry A. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Variation in Flavor and Textural Descriptions of Cooked Steaks from Bovine m. longissimus thoracis et lumborum from Different Production and Aging RegimesBruce, Heather L. et al. | 2005
-
E Food Engineering and Physical Properties - Sterilization of Scrambled Eggs in Military Polymeric Trays by Radio Frequency EnergyLuechapananaporn, Kunchalee et al. | 2005
-
Author Index| 2005
-
M Food Microbiology and Safety - Examination of Exopolysaccharide Produced by Lactobacillus delbrueckii subsp. bulgaricus Using Confocal Laser Scanning and Scanning Electron Microscopy TechniquesGoh, Kelvin K.T. et al. | 2005
-
M Food Microbiology and Safety - Stability of b-glucosidase Activity Produced by Bifidobacterium and Lactobacillus spp. in Fermented Soymilk During Processing and StorageOtieno, D.O. et al. | 2005
-
C Food Chemistry and Toxicology - Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen StorageWang, Haihong et al. | 2005
-
JFS Masthead| 2005
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S Sensory and Nutritive Qualities of Food - Nutritional Composition of GeneticallyModified Peanut VarietiesJonnala, Ramakanth S. et al. | 2005
-
C Food Chemistry and Toxicology - Partial Characterization of Protease Activity in Squid (Todaropsis eblanae) Mantle: Modification by High-pressure TreatmentHernández-Andrés, Aránzazu et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Design of a Beverage from Whey PermeateBeucler, Janine et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd CheddarSerrano, Jazmin et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effect of Water Hardness on the Taste of Alkaline Electrolyzed WaterKoseki, Masamichi et al. | 2005
-
S Sensory and Nutritive Qualities of Food - The Effects of Irradiation at 1.6 kGy on Quality Characteristics of Commercially Produced Ham and Pork Frankfurters over Extended StorageHouser, Terry A. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Soluble Albumin and Biological Value of Protein in Cocoa (Theobroma cacao L.) Beans as a Function of Roasting TimeAbecia-Soria, Luis et al. | 2005
-
M Food Microbiology and Safety - Quality and Functional Characteristics of Chungkukjang Prepared with Various Bacillus sp. Isolated from Traditional ChungkukjangLee, Myung Ye et al. | 2005
-
C Food Chemistry and Toxicology - Functional Properties of Glycated Soy 11S GlycininAchouri, Allaoua et al. | 2005
-
C Food Chemistry and Toxicology - A Comparative Study between Acid- and Alkali-aided Processing and Surimi Processing for the Recovery of Proteins from Channel Catfish MuscleKristinsson, Hordur G. et al. | 2005
-
E Food Engineering and Physical Properties - Effect of Conductivity, pH, and Elution Buffer Salinity on Glycomacropeptide Recovery from Whey Using Anion Exchange ChromatographyTek, Hatice N. et al. | 2005
-
C Food Chemistry and Toxicology - Evaluation of Milk Mineral Antioxidant Activity in Beef Meatballs and Nitrite-cured SausageVasavada, Mihir N. et al. | 2005
-
C Food Chemistry and Toxicology - Vitamin E and Oxidative Stability During Storage of Raw and Dry Roasted Peanuts Packaged under Air and VacuumChun, Jiyeon et al. | 2005
-
C Food Chemistry and Toxicology - Molecular Identification of Commercial Spicy Pollack Roe Products by PCR-RFLP AnalysisAranishi, Futoshi et al. | 2005
-
C Food Chemistry and Toxicology - Total Phenolic Contents and Phenolic Acid Constituents in 4 Varieties of Bitter Melons (Momordica charantia) and Antioxidant Activities of their ExtractsHorax, Ronny et al. | 2005
-
E Food Engineering and Physical Properties - Effect of Proline and Glutamine on the Functional Properties of Wheat Dough in Winter Wheat VarietiesFermin, Brenda C. et al. | 2005
-
M Food Microbiology and Safety - Chemical Constituents, Antimicrobial Investigations, and Antioxidative Potentials of Anethum graveolens L. Essential Oil and Acetone Extract: Part 52Singh, Gurdip et al. | 2005
-
M Food Microbiology and Safety - Oat-based Symbiotic Beverage Fermented by Lactobacillus plantarum, Lactobacillus paracasei ssp. casei, and Lactobacillus acidophilusGokavi, Sumangala et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Electromyography of Eating Apples: Influences of Cooking, Cutting, and PeelingKohyama, Kaoru et al. | 2005
-
C Food Chemistry and Toxicology - Heterocyclic Amines: 2. Inhibitory Effects of Natural Extracts on the Formation of Polar and Nonpolar Heterocyclic Amines in Cooked BeefAhn, Juhee et al. | 2005
-
E Food Engineering and Physical Properties - Quantification of Spice Mixture Compositionsby Electronic Nose: Part I. Experimental Design and Data Analysis Using Neural NetworksZhang, Haoxian et al. | 2005
-
E Food Engineering and Physical Properties - Quantification of Spice Mixture Compositions by Electronic Nose: Part II. Comparison with GC and Sensory MethodsZhang, Haoxian et al. | 2005
-
M Food Microbiology and Safety - Inactivation of Escherichia coli O157:H7 and Salmonella in Apple Cider and Orange Juice Treated with Combinations of Ozone, Dimethyl Dicarbonate, and Hydrogen PeroxideWilliams, Robert C. et al. | 2005
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Page Charge Notice| 2005
-
Industrial Application Briefs| 2005
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C Food Chemistry and Toxicology - DNA Damage-Inducible Gene Expression and Formation of 5-Fluorouracil-Resistant Mutants in Escherichia coli Exposed to 2-DodecylcyclobutanoneSommers, Christopher H. et al. | 2005
-
C Food Chemistry and Toxicology - The Role of Composition and Content of Protein Particles in Soymilk on Tofu Curding by Glucono-d-lactone or Calcium SulfateGuo, Shun-Tang et al. | 2005
-
C Food Chemistry and Toxicology - Variation in Furanocoumarin Content and New Furanocoumarin Dimers in Commercial Grapefruit (Citrus paradisi Macf.) JuicesWidmer, Wilbur et al. | 2005