JOURNAL OF FOOD SCIENCE -CHICAGO-
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
- 772
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Concise Reviews and Hypotheses in Food Science - Nutrigenomics: Application of Genomics Technologies in Nutritional Sciences and Food TechnologyWerf, M.J.van der et al. | 2001
- 772
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Nutrigenomics: Application of Genomics Technologies in Nutritional Sciences and Food TechnologyVan Der Werf, M.J. / Schuren, F.H.J. / Bijlsma, S. et al. | 2001
- 782
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Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant DoughGerrard, J.A. / Fayle, S.E. / Brown, P.A. et al. | 2001
- 782
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Food Chemistry and Toxicology - Effects of Microbial Transglutaminase on the Wheat Proteins of Bread and Croissant DoughGerrard, J.A. et al. | 2001
- 787
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Food Chemistry and Toxicology - A Rapid Spectroscopic Technique for Determining Honey Adulteration with Corn SyrupSivakesava, S. et al. | 2001
- 787
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A Rapid Spectroscopic Technique for Determining Honey Adulteration with Corn SyrupSivakesava, S. / Irudayaraj, J. et al. | 2001
- 793
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Food Chemistry and Toxicology - Improved Dispersibility of Green Tea Powder by Microparticulation and FormulationPark, D.J. et al. | 2001
- 793
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Improved Dispersibility of Green Tea Powder by Microparticulation and FormulationPark, D.J. / Imm, J.Y. / Ku, K.H. et al. | 2001
- 799
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Separation and Characterization of a Porcine‐specific Thermostable Muscle Protein from Cooked PorkChen, F.‐C. / Hsieh, Y‐H.P. et al. | 2001
- 799
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Food Chemistry and Toxicology - Separation and Characterization of a Porcine-specific Thermostable Muscle Protein from Cooked PorkChen, F.-C. et al. | 2001
- 804
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Volatile Flavor Compounds of Sweetened Condensed MilkShimoda, M. / Yoshimura, Y. / Yoshimura, T. et al. | 2001
- 804
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Food Chemistry and Toxicology - Volatile Flavor Compounds of Sweetened Condensed MilkShimoda, M. et al. | 2001
- 808
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Aspartame Degradation in Solutions at Various pH ConditionsPattanaargson, S. / Chuapradit, C. / Srisukphonraruk, S. et al. | 2001
- 808
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Food Chemistry and Toxicology - Aspartame Degradation in Solutions at Various pH ConditionsPattanaargson, S. et al. | 2001
- 810
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Food Chemistry and Toxicology - De-esterification and Transacylation Reactions of Pectinesterase from Jelly Fig (Ficus awkeotsang Makino) AchenesJiang, C.-M. et al. | 2001
- 810
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De‐esterification and Transacylation Reactions of Pectinesterase from Jelly Fig (Ficus awkeotsang Makino) AchenesJiang, C.‐M. / Lai, Y.‐J. / Lee, B.‐H. et al. | 2001
- 816
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Debittering and Hydrolysis of a Tryptic Hydrolysate of β‐casein with Purified General and Proline Specific Aminopeptidases from Lactococcus lactis ssp. cremoris AM2Bouchier, P.J. / O'Cuinn, G. / Harrington, D. et al. | 2001
- 816
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Food Chemistry and Toxicology - Debittering and Hydrolysis of a Tryptic Hydrolysate of b-casein with Purified General and Proline Specific Aminopeptidases from Lactococcus lactis ssp. cremoris AM2Bouchier, P.J. et al. | 2001
- 821
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Effects of Phosphate on Yield, Quality, and Water‐Holding Capacity in the Processing of Salted Cod (Gadus morhua)Thorarinsdottir, K.A. / Arason, S. / Bogason, S.G. et al. | 2001
- 821
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Food Chemistry and Toxicology - Effects of Phosphate on Yield, Quality, and Water-Holding Capacity in the Processing of Salted Cod (Gadus morhua)Thorarinsdottir, K.A. et al. | 2001
- 827
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Food Chemistry and Toxicology - Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese SausageDu, M. et al. | 2001
- 827
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Volatile Substances of Chinese Traditional Jinhua Ham and Cantonese SausageDu, M. / Ahn, D.U. et al. | 2001
- 832
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Characterization and Stability of Pigments Extracted from Terminalia Catappa LeavesLópez‐Hernández, E. / Ponce‐Alquicira, E. / Cruz‐Sosa, F. et al. | 2001
- 832
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Food Chemistry and Toxicology - Characterization and Stability of Pigments Extracted from Terminalia Catappa LeavesLopez-Hernández, E. et al. | 2001
- 838
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Food Engineering and Physical Properties - Interactions of k-carrageenan Plus Other Hydrocolloids in Fish Myosystem GelsPérez-Mateos, M. et al. | 2001
- 838
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Interactions of κ‐carrageenan Plus Other Hydrocolloids in Fish Myosystem GelsPérez‐Mateos, M. / Hurtado, J.L. / Montero, P. et al. | 2001
- 844
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Irradiation as a Pretreatment to Thermal ProcessingWelt, B.A. / Teixeira, A.A. / Balaban, M.O. et al. | 2001
- 844
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Food Engineering and Physical Properties - Irradiation as a Pretreatment to Thermal ProcessingWelt, B.A. et al. | 2001
- 850
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Food Engineering and Physical Properties - Deoiling of Crude Lecithin Using Supercritical Carbon Dioxide in the Presence of Co-solventsTeberikler, L. et al. | 2001
- 850
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Deoiling of Crude Lecithin Using Supercritical Carbon Dioxide in the Presence of Co‐solventsTeberikler, L. / Koseoglu, S. / Akgerman, A. et al. | 2001
- 856
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The Effect of Digestive Enzymes on the Adhesion of Probiotic Bacteria In VitroOuwehand, A.C. / Tölkkö, S. / Salminen, S. et al. | 2001
- 856
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Food Microbiology and Safety - The Effect of Digestive Enzymes on the Adhesion of Probiotic Bacteria In VitroOuwehand, A.C. et al. | 2001
- 860
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Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh‐Cut SpinachPirovani, M.E. / Guemes, D.R. / Piagnetini, A.M. et al. | 2001
- 860
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Food Microbiology and Safety - Predictive Models for Available Chlorine Depletion and Total Microbial Count Reduction During Washing of Fresh-Cut SpinachPirovani, M.E. et al. | 2001
- 865
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Food Microbiology and Safety - Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films Containing p-Aminobenzoic or Sorbic AcidsCagri, A. et al. | 2001
- 865
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Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein‐based Edible Films Containing p‐Aminobenzoic or Sorbic AcidsCagri, A. / Ustunol, Z. / Ryser, E.T. et al. | 2001
- 872
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Mealiness in Apples: Towards a Multilingual Consumer VocabularyAndani, Z. / Jaeger, S.R. / Wakeling, I. et al. | 2001
- 872
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Sensory and Nutritive Qualities of Food - Mealiness in Apples: Towards a Multilingual Consumer VocabularyAndani, Z. et al. | 2001
- 880
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Sensory and Nutritive Qualities of Food - High Hydrostatic Pressure Effects on Color and Milk-Fat Globule of Ewe's MilkGervilla, R. et al. | 2001
- 880
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High Hydrostatic Pressure Effects on Color and Milk‐Fat Globule of Ewe's MilkGervilla, R. / Ferragut, V. / Guamis, B. et al. | 2001
- 886
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Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate InjectionWynveen, E.J. / Bowker, B.C. / Grant, A.L. et al. | 2001
- 886
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Sensory and Nutritive Qualities of Food - Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate InjectionWynveen, E.J. et al. | 2001
- 892
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Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon CheeseSánchez, E.S. / Simal, S. / Femenia, A. et al. | 2001
- 892
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Sensory and Nutritive Qualities of Food - Effect of Acoustic Brining on Lipolysis and on Sensory Characteristics of Mahon CheeseSánchez, E.S. et al. | 2001
- 897
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Stability of Tocopherols and Retinyl Palmitate in Snack ExtrudatesSuknark, K. / Lee, J. / Eitenmiller, R.R. et al. | 2001
- 897
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Sensory and Nutritive Qualities of Food - Stability of Tocopherols and Retinyl Palmitate in Snack ExtrudatesSuknark, K. et al. | 2001
- 903
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Fat Uptake in French Fries as Affected by Different Potato Varieties and ProcessingO'Connor, C.J. / Fisk, K.J. / Smith, B.G. et al. | 2001
- 903
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Sensory and Nutritive Qualities of Food - Fat Uptake in French Fries as Affected by Different Potato Varieties and ProcessingO'Connor, C.J. et al. | 2001
- 909
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Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible FilmsKim, S‐J. / Ustunol, Z. et al. | 2001
- 909
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Sensory and Nutritive Qualities of Food - Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible FilmsKim, S.-J. et al. | 2001
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JFS Masthead| 2001
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Editorial| 2001
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Application Briefs| 2001
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Author Index| 2001