Journal of Food Science

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Table of contents

896
Concise Reviews in Food Science - Simulation of E. Coli Inactivation by Carbon Dioxide Under Pressure
Peleg, M. | 2002
896
Simulation of E. Coli Inactivation by Carbon Dioxide Under Pressure
Peleg, M. | 2002
902
Role of Hydrodynamically Active Biopolymeric Ingredients in Texture Modification and Physical Stabilization of Gel‐based Composite Foods
Lee, C.M. | 2002
902
Concise Reviews in Food Science - Role of Hydrodynamically Active Biopolymeric Ingredients in Texture Modification and Physical Stabilization of Gel-based Composite Foods
Lee, C.M. | 2002
910
Involvement of Blueberry Peroxidase in the Mechanisms of Anthocyanin Degradation in Blueberry Juice
Kader, F. / Irmouli, M. / Nicolas, J.P. et al. | 2002
910
Food Chemistry and Toxicology - Involvement of Blueberry Peroxidase in the Mechanisms of Anthocyanin Degradation in Blueberry Juice
Kader, F. / Irmouli, M. / Nicolas, J.P. et al. | 2002
916
Food Chemistry and Toxicology - Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers
Gorraiz, C. / Beriain, M.J. / Chasco, J. et al. | 2002
916
Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and Heifers
Gorraiz, C. / Beriain, M.J. / Chasco, J. et al. | 2002
923
Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid Hepatopancreas
Raksakulthai, R. / Rosenberg, M. / Haard, N.F. | 2002
923
Food Chemistry and Toxicology - Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid Hepatopancreas
Raksakulthai, R. / Rosenberg, M. / Haard, N.F. | 2002
929
Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) by Interaction with Malonaldehyde (RI)
Tironi, V.A. / Tomás, M.C. / Añón, M.C. | 2002
930
Food Chemistry and Toxicology - Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) by Interaction with Malonaldehyde (RI)
Tironi, V.A. / Tomás, M.C. / Añon, M.C. | 2002
936
Food Chemistry and Toxicology - Electrophoretic Identification of Muscle Proteins in 7 Puffer Species
Chen, T.-Y. / Hwang, D.-F. | 2002
936
Electrophoretic Identification of Muscle Proteins in 7 Puffer Species
Chen, T.‐Y. / Hwang, D.‐F. | 2002
943
Food Chemistry and Toxicology - Ferric Ions Reduce the Antioxidant Activity of the Phenolic Fraction of Virgin Olive Oil
Keceli, T. / Gordon, M.H. | 2002
943
Ferric Ions Reduce the Antioxidant Activity of the Phenolic Fraction of Virgin Olive Oil
Keceli, T. / Gordon, M.H. | 2002
948
Food Chemistry and Toxicology - Identification of Toxin and Fish Species in Cooked Fish Liver Implicated in Food Poisoning
Hsieh, Y.W. / Shiu, Y.C. / Cheng, C.A. et al. | 2002
948
Identification of Toxin and Fish Species in Cooked Fish Liver Implicated in Food Poisoning
Hsieh, Y.W. / Shiu, Y.C. / Cheng, C.A. et al. | 2002
953
Food Chemistry and Toxicology - Walnut Free Radicals Studied by ESR
Szocs, F. | 2002
953
Walnut Free Radicals Studied by ESR
Szocs, F. | 2002
956
HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habañero Chili Peppers
Kurian, A.L. / Starks, A.N. | 2002
956
Food Chemistry and Toxicology - HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habañero Chili Peppers
Kurian, A.L. / Starks, A.N. | 2002
963
Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles
Verdini, R.A. / Rubiolo, A.C. | 2002
963
Food Chemistry and Toxicology - Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic Profiles
Verdini, R.A. / Rubiolo, A.C. | 2002
968
Food Chemistry and Toxicology - Characteristics of Double-Encapsulated Flavor Powder Prepared by Secondary Fat Coating Process
Cho, Y.H. / Park, J. | 2002
968
Characteristics of Double‐Encapsulated Flavor Powder Prepared by Secondary Fat Coating Process
Cho, Y.H. / Park, J. | 2002
973
Mechanisms of Interaction Between Vanillin and Milk Proteins in Model Systems
Chobpattana, W. / Jeon, I.J. / Smith, J.S. et al. | 2002
973
Food Chemistry and Toxicology - Mechanisms of Interaction Between Vanillin and Milk Proteins in Model Systems
Chobpattana, W. / Jeon, I.J. / Smith, J.S. et al. | 2002
978
Food Chemistry and Toxicology - Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle
Sammel, L.M. / Hunt, M.C. / Kropf, D.H. et al. | 2002
978
Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus Muscle
Sammel, L.M. / Hunt, M.C. / Kropf, D.H. et al. | 2002
985
Biochemical and Conformation Changes of Actomyosin from Threadfin Bream Stored in Ice
Yongswawatdigul, J. / Park, J.W. | 2002
985
Food Chemistry and Toxicology - Biochemical and Conformation Changes of Actomyosin from Threadfin Bream Stored in Ice
Yongswawatdigul, J. / Park, J.W. | 2002
991
ATP, IMP, and Glycogen in Cod Muscle at Onset and During Development of Rigor Mortis Depend on the Sampling Location
Cappeln, G. / Jessen, F. | 2002
991
Food Chemistry and Toxicology - ATP, IMP, and Glycogen in Cod Muscle at Onset and During Development of Rigor Mortis Depend on the Sampling Location
Cappeln, G. / Jessen, F. | 2002
996
Food Chemistry and Toxicology - Characterization of Lactoferrin (LF) from Colostral Whey Using Anti-LF Antibody Immunoaffinity Chromatography
Tu, Y.-Y. / Chen, C.-C. / Chang, J.-H. et al. | 2002
996
Characterization of Lactoferrin (LF) from Colostral Whey Using Anti‐LF Antibody Immunoaffinity Chromatography
Tu, Y.‐Y. / Chen, C.‐C. / Chang, J‐H. et al. | 2002
1002
Food Chemistry and Toxicology - Astaxanthin Extraction From Shrimp Waste by Lactic Fermentation and Enzymatic Hydrolysis of the Carotenoprotein Complex
Armenta-Lopez, R. / Guerrero, L. / Huerta, S. | 2002
1002
Astaxanthin Extraction From Shrimp Waste by Lactic Fermentation and Enzymatic Hydrolysis of the Carotenoprotein Complex
Armenta‐López, R. / Guerrero, I. L. / Huerta, S. | 2002
1007
Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different Quality
Lien, R. / Hunt, M.C. / Anderson, S. et al. | 2002
1007
Food Chemistry and Toxicology - Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different Quality
Lien, R. / Hunt, M.C. / Anderson, S. et al. | 2002
1011
Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and Quality
Lien, R. / Hunt, M.C. / Anderson, S. et al. | 2002
1011
Food Chemistry and Toxicology - Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and Quality
Lien, R. / Hunt, M.C. / Anderson, S. et al. | 2002
1016
Food Chemistry and Toxicology - Medium-Long-Medium and Medium-Long-Long Chain Acyl Glycerols from Beef Tallow and Caprylic Acid
Lee, K.T. / Foglia, T.A. / Oh, M.J. | 2002
1016
Medium–Long–Medium and Medium–Long–Long Chain Acyl Glycerols from Beef Tallow and Caprylic Acid
Lee, K.T. / Foglia, T.A. / Oh, M.J. | 2002
1021
Food Chemistry and Toxicology - Comparison of Oil from Nigella damascena Seed Recovered by Pressing, Conventional Solvent Extraction and Carbon Dioxide Extraction
Dauksas, E. / Venskutonis, P.R. / Sivik, B. | 2002
1021
Comparison of Oil from Nigella damascena Seed Recovered by Pressing, Conventional Solvent Extraction and Carbon Dioxide Extraction
Daukšas, E. / Venskutonis, P.R. / Sivik, B. | 2002
1026
Food Engineering and Physical Properties - Kinetics of Tomato Pectin Methylesterase Inactivation by Temperature and High Pressure
Stoforos, N.G. / Crelier, S. / Robert, M.-C. et al. | 2002
1026
Kinetics of Tomato Pectin Methylesterase Inactivation by Temperature and High Pressure
Stoforos, N.G. / Crelier, S. / Robert, M.‐C. et al. | 2002
1032
Food Engineering and Physical Properties - Carbonation of Viscous Fluids: Carbon Dioxide Holding Capacity and Rate to Saturation of Simulated Yogurt
Taylor, D.P. / Ogden, L.V. | 2002
1032
Carbonation of Viscous Fluids: Carbon Dioxide Holding Capacity and Rate to Saturation of Simulated Yogurt
Taylor, D.P. / Ogden, L.V. | 2002
1036
Microbiological Benefits of Removing Foam Formed After UV‐Enhanced Ozonation of Poultry‐Processing Chiller Water for Recycling
Diaz, M.E. / Law, S.E. / Birt, D.M. | 2002
1036
Food Engineering and Physical Properties - Microbiological Benefits of Removing Foam Formed After UV-Enhanced Ozonation of Poultry-Processing Chiller Water for Recycling
Diaz, M.E. / Law, S.E. / Birt, D.M. | 2002
1043
Effect of Moisture Content on the Thermomechanical Behavior of Concentrated Waxy Cornstarch–Water Preparations— A Comparison with Wheat Starch
Rolée, A. / Chiotelli, E. / Meste, M. Le | 2002
1043
Food Engineering and Physical Properties - Effect of Moisture Content on the Thermomechanical Behavior of Concentrated Waxy Cornstarch-Water Preparations -- A Comparison with Wheat Starch
Rolée, A. / Chiotelli, E. / Meste, M.Le | 2002
1051
Quality Retention in Strawberry and Carrot Purees Dried with Refractance WindowTM System
Abonyi, B.I. / Feng, H. / Tang, J. et al. | 2002
1051
Food Engineering and Physical Properties - Quality Retention in Strawberry and Carrot Purees Dried with Refractance WindowTM System
Abonyi, B.I. / Feng, H. / Tang, J. et al. | 2002
1057
Food Engineering and Physical Properties - Induction Time of Crystallization in Vegetable Oils, Comparative Measurements by Differential Scanning Calorimetry and Diffusive Light Scattering
Toro-Vazquez, J. / Herrera-Coronado, V. / Dibildox-Alvarado, E. et al. | 2002
1057
Induction Time of Crystallization in Vegetable Oils, Comparative Measurements by Differential Scanning Calorimetry and Diffusive Light Scattering
Toro‐Vazquez, J. / Herrera‐Coronado, V. / Dibildox‐Alvarado, E. et al. | 2002
1066
Food Engineering and Physical Properties - Extrusion Process Parameters, Sensory Characteristics, and Structural Properties of a High Moisture Soy Protein Meat Analog
Lin, S. / Huff, H.E. / Hsieh, F. | 2002
1066
Extrusion Process Parameters, Sensory Characteristics, and Structural Properties of a High Moisture Soy Protein Meat Analog
Lin, S. / Huff, H.E. / Hsieh, F. | 2002
1073
Food Engineering and Physical Properties - Physical, Thermal, and Barrier Characterization of Casein-Wax-Based Edible Films
Chick, J. / Hernandez, R.J. | 2002
1073
Physical, Thermal, and Barrier Characterization of Casein‐Wax‐Based Edible Films
Chick, J. / Hernandez, R.J. | 2002
1080
Drying Kinetics and Time‐Temperature Distribution of Pregelatinized Bread
Roberts, J.S. / Tong, C.H. / Lund, D.B. | 2002
1080
Food Engineering and Physical Properties - Drying Kinetics and Time-Temperature Distribution of Pregelatinized Bread
Roberts, J.S. / Tong, C.H. / Lund, D.B. | 2002
1088
Color Degradation Kinetics of Spinach, Mustard Leaves, and Mixed Puree
Ahmed, J. / Kaur, A. / Shivhare, U. | 2002
1088
Food Engineering and Physical Properties - Color Degradation Kinetics of Spinach, Mustard Leaves, and Mixed Puree
Ahmed, J. / Kaur, A. / Shivhare, U. | 2002
1092
A Fresh Perspective on Staling: The Significance of Starch Recrystallization on the Firming of Bread
Hallberg, L.M. / Chinachoti, P. | 2002
1092
Food Engineering and Physical Properties - A Fresh Perspective on Staling: The Significance of Starch Recrystallization on the Firming of Bread
Hallberg, L.M. / Chinachoti, P. | 2002
1097
Food Engineering and Physical Properties - Optimizing Processing Conditions for Milk Coagulation Using the Hot Wire Method and Response Surface Methodology
Sbodio, O.A. / Tercero, E.J. / Coutaz, R. et al. | 2002
1097
Optimizing Processing Conditions for Milk Coagulation Using the Hot Wire Method and Response Surface Methodology
Sbodio, O.A. / Tercero, E.J. / Coutaz, R. et al. | 2002
1103
Pressure Inactivation Kinetics of Microbial Transglutaminase from Streptoverticillium mobaraense
Lee, E.Y. / Park, J. | 2002
1103
Food Engineering and Physical Properties - Pressure Inactivation Kinetics of Microbial Transglutaminase from Streptoverticillium mobaraense
Lee, E.Y. / Park, J. | 2002
1108
Food Engineering and Physical Properties - Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray-Dried Flavors
Finney, J. / Buffo, R. / Reineccius, G.A. | 2002
1108
Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray‐Dried Flavors
Finney, J. / Buffo, R. / Reineccius, G.A. | 2002
1115
Food Engineering and Physical Properties - Salmonella Enteritidis Risk Assessment: A Kinetic Analysis
Almonacid, S. / Gutierrez, J. / Jaques, A. et al. | 2002
1115
Salmonella Enteritidis Risk Assessment: A Kinetic Analysis
Almonacid, S. / Gutierrez, J. / Jaques, A. et al. | 2002
1121
Gloss Stability of Whey‐Protein/Plasticizer Coating Formulations on Chocolate Surface
Lee, S.‐Y. / Dangaran, K.L. / Krochta, J.M. | 2002
1121
Food Engineering and Physical Properties - Gloss Stability of Whey-Protein-Plasticizer Coating Formulations on Chocolate Surface
Lee, S.-Y. / Dangaran, K.L. / Krochta, J.M. | 2002
1126
The Dielectric Property of Soybean Oil in Deep‐Fat Frying and the Effect of Frequency
Inoue, C. / Hagura, Y. / Ishikawa, M. et al. | 2002
1126
Food Engineering and Physical Properties - The Dielectric Property of Soybean Oil in Deep-Fat Frying and the Effect of Frequency
Inoue, C. / Hagura, Y. / Ishikawa, M. et al. | 2002
1130
Food Engineering and Physical Properties - Microstructure and Stability of Non-Protein Stabilized Oil-in-Water Food Emulsions Measured by Optical Methods
Quintana, J.M. / Califano, A. / Zaritzky, N. | 2002
1130
Microstructure and Stability of Non‐Protein Stabilized Oil‐in‐Water Food Emulsions Measured by Optical Methods
Quintana, J.M. / Califano, A. / Zaritzky, N. | 2002
1138
Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat Wine
Garcia, A. / Carcel, C. / Dulau, L. et al. | 2002
1138
Food Microbiology and Safety - Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat Wine
Garcia, A. / Carcel, C. / Dulau, L. et al. | 2002
1144
Inhibition of Bacillus stearothermophilus Spores in a Liquid Medium by Free Fatty Acids with and without Heat: Possible Mechanisms for the Microbiological Stability of Canned Fat‐Duck Liver
Tremoulet, F. / Rabier, P. / Gas, G. | 2002
1144
Food Microbiology and Safety - Inhibition of Bacillus stearothermophilus Spores in a Liquid Medium by Free Fatty Acids with and without Heat: Possible Mechanisms for the Microbiological Stability of Canned Fat-Duck Liver
Tremoulet, F. / Rabier, P. / Gas, G. | 2002
1149
Food Microbiology and Safety - Monoclonal Antibody-based ELISA for Assessment of Endpoint Heating Temperature of Ground Pork and Beef
Hsieh, Y.-H.P. / Zhang, S. / Chen, F.-C. et al. | 2002
1149
Monoclonal Antibody‐based ELISA for Assessment of Endpoint Heating Temperature of Ground Pork and Beef
Hsieh, Y‐H.P. / Zhang, S. / Chen, F‐C. et al. | 2002
1155
Food Microbiology and Safety - Effects of Anions and Cations on Sugar Utilization in Cucumber Juice Fermentation
Lu, Z. / Fleming, H.P. / McFeeters, R.F. et al. | 2002
1155
Effects of Anions and Cations on Sugar Utilization in Cucumber Juice Fermentation
Lu, Z. / Fleming, H.P. / Mc Feeters, R.F. et al. | 2002
1162
Food Microbiology and Safety - Edible Antimicrobial Films Based on Chitosan Matrix
Coma, V. / Martial-Gros, A. / Garreau, S. et al. | 2002
1162
Edible Antimicrobial Films Based on Chitosan Matrix
Coma, V. / Martial‐Gros, A. / Garreau, S. et al. | 2002
1170
Air‐cleaning System Effectiveness for Control of Airborne Microbes in a Meat‐processing Plant
Cundith, C. J. / Kerth, C. R. / Jones, W. R. et al. | 2002
1170
Food Microbiology and Safety - Air-cleaning System Effectiveness for Control of Airborne Microbes in a Meat-processing Plant
Cundith, C.J. / Kerth, C.R. / Jones, W.R. et al. | 2002
1175
Application of Conductimetry for Evaluation of Lactic Starter Cultures in Soymilk
Garro, M. S. / De Valdez, G. F. / De Giori, G. S. | 2002
1175
Food Microbiology and Safety - Application of Conductimetry for Evaluation of Lactic Starter Cultures in Soymilk
Garro, M.S. / Valdez, G.F.de / Giori, G.S.de | 2002
1179
Protein Degradation by Lactobacillus plantarum and Lactobacillus casei in a Sausage Model System
Fadda, S. / Oliver, G. / Vignolo, G. | 2002
1179
Food Microbiology and Safety - Protein Degradation by Lactobacillus plantarum and Lactobacillus casei in a Sausage Model System
Fadda, S. / Oliver, G. / Vignolo, G. | 2002
1184
Food Microbiology and Safety - Isolation and Characteristics of Bacillus subtilis CN2 and its Collagenase Production
Tran, L.H. / Nagano, H. | 2002
1184
Isolation and Characteristics of Bacillus subtilis CN2 and its Collagenase Production
Tran, L. H. / Nagano, H. | 2002
1188
Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers (Capsicum annuum) by Ozone Gas Treatment
Han, Y. / Floros, J. D. / Linton, R. H. et al. | 2002
1188
Food Microbiology and Safety - Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers (Capsicum annuum) by Ozone Gas Treatment
Han, Y. / Floros, J.D. / Linton, R.H. et al. | 2002
1196
Sensory and Nutritive Qualities of Food - Studies and Biological Assays in Corn Tortillas Made From Fresh Masa Prepared by Extrusion and Nixtamalization Processes
Martinez-Flores, H.E. / Martinez-Bustos, F. / Figueroa, J.D.C. et al. | 2002
1196
Studies and Biological Assays in Corn Tortillas Made From Fresh Masa Prepared by Extrusion and Nixtamalization Processes
Martínez‐Flores, H.E. / Martíanez‐Bustos, F. / Figueroa, J.D.C. et al. | 2002
1200
Photooxidative Stability of Ice Cream Prepared from Milk Fat
Shiota, M. / Ikeda, N. / Konishi, H. et al. | 2002
1200
Sensory and Nutritive Qualities of Food - Photooxidative Stability of Ice Cream Prepared from Milk Fat
Shiota, M. / Ikeda, N. / Konishi, H. et al. | 2002
1208
Sensory and Nutritive Qualities of Food - Effect of Iron on the Color of Barley and Other Cereal Porridges
Theuer, R. | 2002
1208
Effect of Iron on the Color of Barley and Other Cereal Porridges
Theuer, R. | 2002
1212
Sensory and Nutritive Qualities of Food - Whey-Protein-Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography
Lee, S.-Y. / Trezza, T.A. / Guinard, J.-X. et al. | 2002
1212
Whey‐Protein‐Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas Chromatography
Lee, S.‐Y. / Trezza, T. A. / Guinard, J.‐X. et al. | 2002
1219
Effect of Cooking on the Crispness of Cassava Chips
Grizotto, R. / De Menezes, H. C. | 2002
1219
Sensory and Nutritive Qualities of Food - Effect of Cooking on the Crispness of Cassava Chips
Grizotto, R. / Menezes, H.C.De | 2002
1224
Sensory and Nutritive Qualities of Food - Spectral Stress Strain Analysis and Partial Least Squares Regression to Predict Sensory Texture of Yogurt Using a Compression-Penetration Instrumental Method
Carson, K. / Meullenet, J.F.C. / Reische, D.W. | 2002
1224
Spectral Stress Strain Analysis and Partial Least Squares Regression to Predict Sensory Texture of Yogurt Using a Compression/Penetration Instrumental Method
Carson, K. / Meullenet, J. F. C. / Reische, D.W. | 2002
1229
Sensory and Nutritive Qualities of Food - Characterization of Flavonoids in Different Cultivars of Onion (Allium cepa L.)
Marotti, M. / Piccaglia, R. | 2002
1229
Characterization of Flavonoids in Different Cultivars of Onion (Allium cepa L.)
Marotti, M. / Piccaglia, R. | 2002
1233
Sensory and Nutritive Qualities of Food - Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii
Sanchez-Brambila, G.Y. / Lyon, B.G. / Huang, Y.W. et al. | 2002
1233
Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and Cracherodii
Sanchez‐Brambila, G. Y. / Lyon, B. G. / Huang, Y. W. et al. | 2002
1240
Sensory and Nutritive Qualities of Food - Modeling of Calcium Chloride and Pectin Methylesterase Prefreezing Treatments of Strawberries and Jams
Suutarinen, J. / Honkapää, K. / Heiniö, R.-L. et al. | 2002
1240
Modeling of Calcium Chloride and Pectin Methylesterase Prefreezing Treatments of Strawberries and Jams
Suutarinen, J. / Honkapää, K. / Heiniö, R.‐L. et al. | 2002
1249
Effects of Processing on Dextrin, Total Starch, Dietary Fiber and Starch Digestibility in Infant Cereals
Bernal, M. J. / Periago, M. J. / Ros, G. | 2002
1249
Sensory and Nutritive Qualities of Food - Effects of Processing on Dextrin, Total Starch, Dietary Fiber and Starch Digestibility in Infant Cereals
Bernal, M.J. / Periago, M.J. / Ros, G. | 2002
1255
Sensory and Nutritive Qualities of Food - The Physicochemical Quality Characteristics of Charcoal Grilled Mackerels
Kim, M.-Y. / Joeng, W.-S. / Chung, S.-K. | 2002
1255
The Physicochemical Quality Characteristics of Charcoal Grilled Mackerels
Kim, M‐Y. / Joeng, W‐S / Chung, S‐K. | 2002
1260
Sensory and Nutritive Qualities of Food - Trypsin Inhibitor Activity In Vitro Digestibility and Sensory Quality of Meat-Like Yuba Products as Affected by Processing
Su, G. / Chang, K.C. | 2002
1260
Trypsin Inhibitor Activity In Vitro Digestibility and Sensory Quality of Meat‐Like Yuba Products as Affected by Processing
Su, G. / Chang, K. C. | 2002
1267
Instrumental and Consumer Evaluation of Beef Patties Extended with Extrusion‐Textured Whey Proteins
Hale, A. B. / Carpenter, C. E. / Walsh, M. K. | 2002
1267
Sensory and Nutritive Qualities of Food - Instrumental and Consumer Evaluation of Beef Patties Extended with Extrusion-Textured Whey Proteins
Hale, A.B. / Carpenter, C.E. / Walsh, M.K. | 2002
1271
Sensory and Nutritive Qualities of Food - Effects of Iron Source on Iron Availability from Casein and Casein Phosphopeptides
Yeung, A.C. / Glahn, R.P. / Miller, D.D. | 2002
1271
Effects of Iron Source on Iron Availability from Casein and Casein Phosphopeptides
Yeung, A. C. / Glahn, R. P. / Miller, D. D. | 2002
Industrial Aspects of Selected JFS Articles
| 2002
JFS Masthead
| 2002