Journal of Food Science

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Table of contents

1594
Concise Reviews in Food Science - Water Desirable for the Human Body in Terms of Oxidation-Reduction Potential (ORP) to pH Relationship
Okouchi, S. / Suzuki, M. / Sugano, K. et al. | 2002
1594
Water Desirable for the Human Body in Terms of Oxidation‐Reduction Potential (ORP) to pH Relationship
Okouchi, S. / Suzuki, M. / Sugano, K. et al. | 2002
1600
Storage Water Activity Effect on Oxidation and Sensory Properties of High‐Oleic Peanuts
Baker, G.L. / Sims, C.A. / Gorbet, D.A. et al. | 2002
1600
Food Chemistry and Toxicology - Storage Water Activity Effect on Oxidation and Sensory Properties of High-Oleic Peanuts
Baker, G.L. / Sims, C.A. / Gorbet, D.A. et al. | 2002
1604
Food Chemistry and Toxicology - Interactions Between Wine Lees and Polyphenols: Influence on Oxygen Consumption Capacity During Simulation of Wine Aging
Salmon, J.M. / Fornairon-Bonnefond, C. / Mazauric, J.P. | 2002
1604
Interactions Between Wine Lees and Polyphenols: Influence on Oxygen Consumption Capacity During Simulation of Wine Aging
Salmon, J.M. / Fornairon‐Bonnefond, C. / Mazauric, J.P. | 2002
1610
Thermal and High‐Pressure Inactivation of Tomato Polygalacturonase: A Kinetic Study
Fachin, D. / Loey, A. Van / VanLoeyIndrawati, A. et al. | 2002
1610
Food Chemistry and Toxicology - Thermal and High-Pressure Inactivation of Tomato Polygalacturonase: A Kinetic Study
Fachin, D. / Loey, A.Van / Indrawati et al. | 2002
1616
Food Chemistry and Toxicology - New HPLC Method to Determine Ethyl Carbamate in Alcoholic Beverages Using Fluorescence Detection
Herbert, P. / Santos, L. / Bastos, M. et al. | 2002
1616
New HPLC Method to Determine Ethyl Carbamate in Alcoholic Beverages Using Fluorescence Detection
Herbert, P. / Santos, L. / Bastos, M. et al. | 2002
1621
Sucrose Degradation Under Model Processing Conditions
Andrews, L.S. / Godshall, M.A. / Moore, S. | 2002
1621
Food Chemistry and Toxicology - Sucrose Degradation Under Model Processing Conditions
Andrews, L.S. / Godshall, M.A. / Moore, S. | 2002
1625
Honey Amylase Activity and Food Starch Degradation
Babacan, S. / Pivarnik, L.F. / Rand, A.G. | 2002
1625
Food Chemistry and Toxicology - Honey Amylase Activity and Food Starch Degradation
Babacan, S. / Pivarnik, L.F. / Rand, A.G. | 2002
1631
Desulfiting Dried Apricots by Hydrogen Peroxide
Ozkan, M. / Cemeroglu, B. | 2002
1631
Food Chemistry and Toxicology - Desulfiting Dried Apricots by Hydrogen Peroxide
Ozkan, M. / Cemeroglu, B. | 2002
1636
Food Chemistry and Toxicology - Influence of Some Protease Inhibitors on Gelation of Squid Muscle
Ayensa, M.G. / Montero, M.P. / Borderias, A.J. et al. | 2002
1636
Influence of Some Protease Inhibitors on Gelation of Squid Muscle
Ayensa, M.G. / Montero, M.P. / Borderías, A.J. et al. | 2002
1642
Food Chemistry and Toxicology - Relationship Between Thermal Denaturation of Porcine Muscle Proteins and Water-holding Capacity
Deng, Y. / Rosenvold, K. / Karlsson, A.H. et al. | 2002
1642
Relationship Between Thermal Denaturation of Porcine Muscle Proteins and Water‐holding Capacity
Deng, Y. / Rosenvold, K. / Karlsson, A.H. et al. | 2002
1648
Study of the Influence of Osmotic Dehydration and Freezing on the Volatile Profile of Strawberries
Talens, P. / Escriche, I. / Martinez‐Navarrete, N. et al. | 2002
1648
Food Chemistry and Toxicology - Study of the Influence of Osmotic Dehydration and Freezing on the Volatile Profile of Strawberries
Talens, P. / Escriche, I. / Martinez-Navarrete, N. et al. | 2002
1654
Food Chemistry and Toxicology - Storage Stability of Extruded Products from Blends of Meat and Nonmeat Ingredients: Evaluation Methods and Antioxidative Effects of Onion, Carrot, and Oat Ingredients
Jamora, J.J. / Rhee, K.S. | 2002
1654
Storage Stability of Extruded Products from Blends of Meat and Nonmeat Ingredients: Evaluation Methods and Antioxidative Effects of Onion, Carrot, and Oat Ingredients
Jamora, J.J. / Rhee, K.S. | 2002
1660
Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two Pretreatments
Lee, J. / Durst, R.W. / Wrolstad, R.E. | 2002
1660
Food Chemistry and Toxicology - Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two Pretreatments
Lee, J. / Durst, R.W. / Wrolstad, R.E. | 2002
1668
Food Chemistry and Toxicology - Juice Clarification by Thermostable Fractions of Marsh Grapefruit Pectinmethylesterase
Corredig, M. / Wicker, L. | 2002
1668
Juice Clarification by Thermostable Fractions of Marsh Grapefruit Pectinmethylesterase
Corredig, M. / Wicker, L. | 2002
1672
Identification of Cephalopod Species (Ommastrephidae and Loliginidae) in Seafood Products by Forensically Informative Nucleotide Sequencing (FINS)
Chapela, M.J. / Sotelo, C.G. / Calo‐Mata, P. et al. | 2002
1672
Food Chemistry and Toxicology - Identification of Cephalopod Species (Ommastrephidae and Loliginidae) in Seafood Products by Forensically Informative Nucleotide Sequencing (FINS)
Chapela, M.J. / Sotelo, C.G. / Calo-Mata, P. et al. | 2002
1677
Factors Determining Yield Stress and Overrun of Whey Protein Foams
Luck, P.J. / Bray, N. / Foegeding, E.A. | 2002
1677
Food Chemistry and Toxicology - Factors Determining Yield Stress and Overrun of Whey Protein Foams
Luck, P.J. / Bray, N. / Foegeding, E.A. | 2002
1682
Physiochemical Properties of Polysaccharides Extracted from Tofu Processing Wastewater
Sonda, T.S. / Kain, R.J. / Yao, H. | 2002
1682
Food Chemistry and Toxicology - Physiochemical Properties of Polysaccharides Extracted from Tofu Processing Wastewater
Sonda, T.S. / Kain, R.J. / Yao, H. | 2002
1688
Identification of Ostrich Meat by Restriction Fragment Length Polymorphism (RFLP) Analysis of cytochrome b Gene
Abdulmawjood, A. / Bülte, M. | 2002
1688
Food Chemistry and Toxicology - Identification of Ostrich Meat by Restriction Fragment Length Polymorphism (RFLP) Analysis of cytochrome b Gene
Abdulmawjood, A. / Bülte, M. | 2002
1692
Color, Oxidation‐Reduction Potential, and Gas Production of Irradiated Meats from Different Animal Species
Kim, Y.H. / Nam, K.C. / Ahn, D.U. | 2002
1692
Food Chemistry and Toxicology - Color, Oxidation-Reduction Potential, and Gas Production of Irradiated Meats from Different Animal Species
Kim, Y.H. / Nam, K.C. / Ahn, D.U. | 2002
1696
Simultaneous Analysis of Tocopherols, Cholesterol, and Phytosterols Using Gas Chromatography
Du, M. / Ahn, D.U. | 2002
1696
Food Chemistry and Toxicology - Simultaneous Analysis of Tocopherols, Cholesterol, and Phytosterols Using Gas Chromatography
Du, M. / Ahn, D.U. | 2002
1701
Physicochemical Properties and Starch Granular Characteristics of Flour from Various Manihot Esculenta (Cassava) Genotypes
Niba, L.L. / Bokanga, M.M. / Jackson, F.L. et al. | 2002
1701
Food Chemistry and Toxicology - Physicochemical Properties and Starch Granular Characteristics of Flour from Various Manihot Esculenta (Cassava) Genotypes
Niba, L.L. / Bokanga, M.M. / Jackson, F.L. et al. | 2002
1706
Effects of Postharvest Putrescine Treatment on Extending Shelf Life and Reducing Mechanical Damage in Apricot
Martínez‐Romero, D. / Serrano, M. / Carbonell, A. et al. | 2002
1706
Food Chemistry and Toxicology - Effects of Postharvest Putrescine Treatment on Extending Shelf Life and Reducing Mechanical Damage in Apricot
Martinez-Romero, D. / Serrano, M. / Carbonell, A. et al. | 2002
1713
Characterization of the Key Aroma Compounds of Citrus flaviculpus Hort. ex Tanaka by Aroma Extraction Dilution Analysis
Choi, H.S. / Sawamura, M. / Kondo, Y. | 2002
1713
Food Chemistry and Toxicology - Characterization of the Key Aroma Compounds of Citrus flaviculpus Hort. ex Tanaka by Aroma Extraction Dilution Analysis
Choi, H.S. / Sawamura, M. / Kondo, Y. | 2002
1719
Antioxidative Effect of Maillard Reaction Products Added to Turkey Meat During Heating by Addition of Honey
Antony, S.M. / Han, I.Y. / Rieck, J.R. et al. | 2002
1719
Food Chemistry and Toxicology - Antioxidative Effect of Maillard Reaction Products Added to Turkey Meat During Heating by Addition of Honey
Antony, S.M. / Han, I.Y. / Rieck, J.R. et al. | 2002
1725
Food Chemistry and Toxicology - Textural Property of 6 Legume Curds in Relation to their Protein Constituents
Cai, R. / McCurdy, A. / Baik, B.-K. | 2002
1725
Textural Property of 6 Legume Curds in Relation to their Protein Constituents
Cai, R. / McCurdy, A. / Baik, B.‐K. | 2002
1731
Increase of Conjugated Linoleic Acid Content in Milk by Fermentation with Lactic Acid Bacteria
Kim, Y.J. / Liu, R.H. | 2002
1731
Food Chemistry and Toxicology - Increase of Conjugated Linoleic Acid Content in Milk by Fermentation with Lactic Acid Bacteria
Kim, Y.J. / Liu, R.H. | 2002
1738
Food Chemistry and Toxicology - Total Heme and Non-heme Iron in Raw and Cooked Meats
Lombardi-Boccia, G. / Martinez-Dominguez, B. / Aguzzi, A. | 2002
1738
Total Heme and Non‐heme Iron in Raw and Cooked Meats
Lombardi‐Boccia, G. / Martinez‐Dominguez, B. / Aguzzi, A. | 2002
1742
Food Chemistry and Toxicology - Changes in Volatile Components of Stored Tangerines and Other Specialty Citrus Fruits with Different Coatings
Hagenmaier, R.D. / Shaw, P.E. | 2002
1742
Changes in Volatile Components of Stored Tangerines and Other Specialty Citrus Fruits with Different Coatings
Hagenmaier, R.D. / Shaw, P.E. | 2002
1746
Hydrolysis of Caseins By Extracts of Cynara Cardunculus Precipitated by Ammonium Sulfate
Silva, S.V. / Barros, R.M. / Malcata, F.X. | 2002
1746
Food Chemistry and Toxicology - Hydrolysis of Caseins By Extracts of Cynara Cardunculus Precipitated by Ammonium Sulfate
Silva, S.V. / Barros, R.M. / Malcata, F.X. | 2002
1752
Food Chemistry and Toxicology - Involvement of Anthocyanins and other Phenolic Compounds in Radical-Scavenging Activity of Purple-Fleshed Sweet Potato Cultivars
Oki, T. / Masuda, M. / Furuta, S. et al. | 2002
1752
Involvement of Anthocyanins and other Phenolic Compounds in Radical‐Scavenging Activity of Purple‐Fleshed Sweet Potato Cultivars
Oki, T. / Masuda, M. / Furuta, S. et al. | 2002
1758
Food Engineering and Physical Properties - Water Sorption of Food Models for Studies of Glass Transition and Reaction Kinetics
Lievonen, S.M. / Roos, Y.H. | 2002
1758
Water Sorption of Food Models for Studies of Glass Transition and Reaction Kinetics
Lievonen, S.M. / Roos, Y.H. | 2002
1767
Continuous Production of Oligodextrans via Controlled Hydrolysis of Dextran in an Enzyme Membrane Reactor
Mountzouris, K.C. / Gilmour, S.G. / Rastall, R.A. | 2002
1767
Food Engineering and Physical Properties - Continuous Production of Oligodextrans via Controlled Hydrolysis of Dextran in an Enzyme Membrane Reactor
Mountzouris, K.C. / Gilmour, S.G. / Rastall, R.A. | 2002
1772
Production of Low Salted and Fermented Shrimp by Irradiation
Lee, K.H. / Ahn, H.J. / Jo, C. et al. | 2002
1772
Food Engineering and Physical Properties - Production of Low Salted and Fermented Shrimp by Irradiation
Lee, K.H. / Ahn, H.J. / Jo, C. et al. | 2002
1778
Using Salt and Microbial Transglutaminase as Binding Agents in Restructured Fish Products Resembling Hams
Ramírez, J. / Uresti, R. / Téllez, S. et al. | 2002
1778
Food Engineering and Physical Properties - Using Salt and Microbial Transglutaminase as Binding Agents in Restructured Fish Products Resembling Hams
Ramirez, J. / Uresti, R. / Téllez, S. et al. | 2002
1785
Change in Moisture Distribution in Lasagna Pasta Post Cooking
Mccarthy, K.L. / Gonzalez, J.J. / McCarthy, M.J. | 2002
1785
Food Engineering and Physical Properties - Change in Moisture Distribution in Lasagna Pasta Post Cooking
McCarthy, K.L. / Gonzalez, J.J. / McCarthy, M.J. | 2002
1790
Food Engineering and Physical Properties - Osmotic Dehydration Behavior of Red Paprika (Capsicum Annuum L.)
Ade-Omowaye, B.I.O. / Rastogi, N.K. / Angersbach, A. et al. | 2002
1790
Osmotic Dehydration Behavior of Red Paprika (Capsicum Annuum L.)
Ade‐Omowaye, B.I.O. / Rastogi, N.K. / Angersbach, A. et al. | 2002
1797
Co‐crystallization of Sucrose at High Concentration in the Presence of Glucose and Fructose
Bhandari, B.R. / Hartel, R.W. | 2002
1797
Food Engineering and Physical Properties - Co-crystallization of Sucrose at High Concentration in the Presence of Glucose and Fructose
Bhandari, B.R. / Hartel, R.W. | 2002
1803
Evaluating Energy Consumption and Efficiency of a Twin‐Screw Extruder
Liang, M. / Huff, H.E. / Hsieh, F.‐H. | 2002
1803
Food Engineering and Physical Properties - Evaluating Energy Consumption and Efficiency of a Twin-Screw Extruder
Liang, M. / Huff, H.E. / Hsieh, F.-H. | 2002
1808
Food Engineering and Physical Properties - Texture Changes During the Ripening of Port Salut Argentino Cheese in 2 Sampling Zones
Verdini, R.A. / Rubiolo, A.C. | 2002
1808
Texture Changes During the Ripening of Port Salut Argentino Cheese in 2 Sampling Zones
Verdini, R.A. / Rubiolo, A.C. | 2002
1814
Food Engineering and Physical Properties - Application of a Depth Sensing Indentation Hardness Test to Evaluate the Mechanical Properties of Food Materials
Özkan, N. / Xin, H. / Chen, X.D. | 2002
1814
Application of a Depth Sensing Indentation Hardness Test to Evaluate the Mechanical Properties of Food Materials
ÖZkan, N. / Xin, H. / Chen, X.D. | 2002
1821
Visible/Near‐Infrared Spectroscopy: A New Tool for the Evaluation of Fish Freshness?
Nilsen, H. / Esaiassen, M. / Heia, K. et al. | 2002
1821
Food Engineering and Physical Properties - Visible-Near-Infrared Spectroscopy: A New Tool for the Evaluation of Fish Freshness?
Nilsen, H. / Esaiassen, M. / Heia, K. et al. | 2002
1827
Food Engineering and Physical Properties - Effects of a Combined Process of High-Pressure Carbon Dioxide and High Hydrostatic Pressure on the Quality of Carrot Juice
Park, S.-J. / Lee, J.-I. / Park, J. | 2002
1827
Effects of a Combined Process of High‐Pressure Carbon Dioxide and High Hydrostatic Pressure on the Quality of Carrot Juice
Park, S.‐J. / Lee, J.‐I. / Park, J. | 2002
1836
Predictive Models for the Survival/death of Campylobacter jejuni and Salmonella Typhimurium in Poultry Scalding and Chilling
Yang, H. / Wang, S. / Li, Y. et al. | 2002
1836
Food Microbiology and Safety - Predictive Models for the Survival-death of Campylobacter jejuni and Salmonella Typhimurium in Poultry Scalding and Chilling
Yang, H. / Wang, S. / Li, Y. et al. | 2002
1844
Catalase Activity for Rapid Assessment of High Level Total Mesophilic Microbial Load in Milk
Kang, D.H. / Dougherty, R.H. / Clark, S. et al. | 2002
1844
Food Microbiology and Safety - Catalase Activity for Rapid Assessment of High-Level Total Mesophilic Microbial Load in Milk
Kang, D.H. / Dougherty, R.H. / Clark, S. et al. | 2002
1847
Demonstration of Indicator Microorganisms on Surface of Vegetables on the Market in the United States and Mexico
Hirotani, H. / Naranjo, J. / Moroyoqui, P.G. et al. | 2002
1847
Food Microbiology and Safety - Demonstration of Indicator Microorganisms on Surface of Vegetables on the Market in the United States and Mexico
Hirotani, H. / Naranjo, J. / Moroyoqui, P.G. et al. | 2002
1851
Rapid Prediction of Maple Syrup Grade and Sensory Quality by Estimation of Microbial Quality of Maple Sap Using ATP Bioluminescence
Lagacé, L. / Girouard, C. / Dumont, J. et al. | 2002
1851
Food Microbiology and Safety - Rapid Prediction of Maple Syrup Grade and Sensory Quality by Estimation of Microbial Quality of Maple Sap Using ATP Bioluminescence
Lagacé, L. / Girouard, C. / Dumont, J. et al. | 2002
1855
Effect of Yeast Extracts Containing Propionic Acid on Bread Dough Fermentation and Bread Properties
Gardner, N. / Champagne, C.P. / Gélinas, P. | 2002
1855
Food Microbiology and Safety - Effect of Yeast Extracts Containing Propionic Acid on Bread Dough Fermentation and Bread Properties
Gardner, N. / Champagne, C.P. / Gélinas, P. | 2002
1859
Food Microbiology and Safety - Postharvest Microbiology of Farm-reared, Tropical Freshwater Prawn (Macrobrachium Rosenbergit)
Jeyasekaran, G. / Ayyappan, S. | 2002
1859
Postharvest Microbiology of Farm‐reared, Tropical Freshwater Prawn (Macrobrachium Rosenbergii)
And, G. Jeyasekaran / Ayyappan, S. | 2002
1862
Food Microbiology and Safety - Effects of Pre- and Postharvest Chitosan Treatments to Control Storage Grey Mold of Table Grapes
Romanazzi, G. / Nigro, F. / Ippolito, A. et al. | 2002
1862
Effects of Pre‐ and Postharvest Chitosan Treatments to Control Storage Grey Mold of Table Grapes
Romanazzi, G. / Nigro, F. / Ippolito, A. et al. | 2002
1868
Detection of Viable Rotaviruses in Shellfish by means of Cell Culture and Immunofluorescence Assay
Santos, C. S. / Rigotto, C. / Simoes, C.M.O. et al. | 2002
1868
Food Microbiology and Safety - Detection of Viable Rotaviruses in Shellfish by means of Cell Culture and Immunofluorescence Assay
Santos, C.S. / Rigotto, C. / Simoes, C.M.O. et al. | 2002
1872
Food Microbiology and Safety - Expansion and Validation of a Predictive Model for the Growth of Bacillus Stearothermophilus in Military Rations
Ng, T.M. / Viard, E. / Caipo, M.L. et al. | 2002
1872
Expansion and Validation of a Predictive Model for the Growth of Bacillus Stearothermophilus in Military Rations
Ng, T.M. / Viard, E. / Caipo, M.L. et al. | 2002
1879
Thermal Inactivation of Salmonella Senftenberg and Listeria innocua in Beef/Turkey Blended Patties Cooked via Fryer and/or Air Convection Oven
Murphy, R.Y. / Duncan, L.K. / Johnson, E.R. et al. | 2002
1879
Food Microbiology and Safety - Thermal Inactivation of Salmonella Senftenberg and Listeria innocua in Beef-Turkey Blended Patties Cooked via Fryer and-or Air Convection Oven
Murphy, R.Y. / Duncan, L.K. / Johnson, E.R. et al. | 2002
1886
Food Microbiology and Safety - Improved Antimicrobial Wash Treatments for Decontamination of Apples
Sapers, G.M. / Miller, R.L. / Annous, B.A. et al. | 2002
1886
Improved Antimicrobial Wash Treatments for Decontamination of Apples
Sapers, G.M. / Miller, R.L. / Annous, B.A. et al. | 2002
1892
Food Microbiology and Safety - Reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 During Processing of Country-cured Hams
Portocarrero, S.M. / Newman, M. / Mikel, B. | 2002
1892
Reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 During Processing of Country‐cured Hams
Portocarrero, S.M. / Newman, M. / Mikel, B. | 2002
1899
Survival of Escherichia Coli O157:H7 During Storage of Yogurt at Different Temperatures
Bachrouri, M. / Quinto, E.J. / Mora, M.T. | 2002
1899
Food Microbiology and Safety - Survival of Escherichia coli O157:H7 During Storage of Yogurt at Different Temperatures
Bachrouri, M. / Quinto, E.J. / Mora, M.T. | 2002
1904
Food Microbiology and Safety - Modeling Botrytis Cinerea Spores Growth in Carbon Dioxide Enriched Atmospheres
Garcia-Gimeno, R.M. / Sanz-Martinez, C. / Garcia-Martos, J.M. et al. | 2002
1904
Modeling Botrytis Cinerea Spores Growth in Carbon Dioxide Enriched Atmospheres
García‐Gimeno, R.M. / Sanz‐Martínez, C. / García‐Martos, J.M. et al. | 2002
1908
NEW PAGE CHARGE RATES
| 2002
1910
Sensory and Nutritive Qualities of Food - Intestinal Absorption of Lycopene from Different Types of Oleoresin Capsules
Böhm, V. | 2002
1910
Intestinal Absorption of Lycopene from Different Types of Oleoresin Capsules
Böhm, V. | 2002
1914
Sensory and Nutritive Qualities of Food - Maturity Acceleration of Italian Dried Sausage by Staphylococcus carnosus -- Relationship Between Maturity and Flavor Compounds
Stahnke, L.H. / Holck, A. / Jensen, A. et al. | 2002
1914
Maturity Acceleration of Italian Dried Sausage by Staphylococcus carnosus—Relationship Between Maturity and Flavor Compounds
Stahnke, L.H. / Holck, A. / Jensen, A. et al. | 2002
1922
Sensory and Nutritive Qualities of Food - Influence of Increasing Brine Concentration in the Cod-Salting Process
Barat, J.M. / Rodriguez-Barona, S. / Andrés, A. et al. | 2002
1922
Influence of Increasing Brine Concentration in the Cod‐Salting Process
Barat, J.M. / Rodríguez‐Barona, S. / Andrés, A. et al. | 2002
1926
Sensory and Nutritive Qualities of Food - Use of Soaking and Enrichment for Improving the Content and Bioavailability of Calcium, Iron, and Zinc in Complementary Foods and Diets of Rural Malawian Weanlings
Temple, L. / Gibson, R.S. / Hotz, C. | 2002
1926
Use of Soaking and Enrichment for Improving the Content and Bioavailability of Calcium, Iron, and Zinc in Complementary Foods and Diets of Rural Malawian Weanlings
Temple, L. / Gibson, R.S. / Hotz, C. | 2002
1933
Sensory and Nutritive Qualities of Food - Composition, Liquid Leakage, and Mechanical Properties of Farmed Rainbow Trout: Variation Between Fillet Sections and the Impact of Ice and Frozen Storage
Mørkøre, T. / Hansen, A.°A / Unander, E. et al. | 2002
1933
Composition, Liquid Leakage, and Mechanical Properties of Farmed Rainbow Trout: Variation Between Fillet Sections and the Impact of Ice and Frozen Storage
Mørkøre, T. / Hansen, A.Å. / Unander, E. et al. | 2002
1939
Improved Correlation Between Sensory and Instrumental Measurement of Peanut Butter Texture
And, C.M. Lee / Resurreccion, A.V.A. | 2002
1939
Sensory and Nutritive Qualities of Food - Improved Correlation Between Sensory and Instrumental Measurement of Peanut Butter Texture
Lee, C.M. / Resurreccion, A.V.A. | 2002
1950
Sensory and Nutritive Qualities of Food - Preference Mapping of Commercial Toasted White Corn Tortilla Chips
Meullenet, J.-F. / Xiong, R. / Monsoor, M.A. et al. | 2002
1950
Preference Mapping of Commercial Toasted White Corn Tortilla Chips
Meullenet, J.‐F. / Xiong, R. / Monsoor, M.A. et al. | 2002
1958
Effects of Ripeness Stages on the Storage Atmosphere, Color, and Textural Properties of Minimally Processed Apple Slices
Soliva‐Fortuny, R.C. / Oms‐Oliu, G. / Martín‐Belloso, O. | 2002
1958
Sensory and Nutritive Qualities of Food - Effects of Ripeness Stages on the Storage Atmosphere, Color, and Textural Properties of Minimally Processed Apple Slices
Soliva-Fortuny, R.C. / Oms-Oliu, G. / Martin-Belloso, O. | 2002
1964
Sensory and Nutritive Qualities of Food - Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots
Mei, Y. / Zhao, Y. / Yang, J. et al. | 2002
1964
Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby Carrots
Mei, Y. / Zhao, Y. / Yang, J. et al. | 2002
1969
Consumer Attitudes Toward Use of Probiotic Cultures
Bruhn, C.M. / Bruhn, J.C. / Cotter, A. et al. | 2002
1969
Sensory and Nutritive Qualities of Food - Consumer Attitudes Toward Use of Probiotic Cultures
Bruhn, C.M. / Bruhn, J.C. / Cotter, A. et al. | 2002
1973
Sensory and Nutritive Qualities of Food - Conjugated Linoleic Acid and Fatty Acid Composition of Yogurt Produced from Milk of Cows Fed Soy Oil and Conjugated Linoleic Acid
Boylston, T.D. / Beitz, D.C. | 2002
1973
Conjugated Linoleic Acid and Fatty Acid Composition of Yogurt Produced from Milk of Cows Fed Soy Oil and Conjugated Linoleic Acid
Boylston, T.D. / Beitz, D.C. | 2002
1979
Sensory and Nutritive Qualities of Food - Overall Acceptability and Sensory Profiles of Peanut Spreads Fortified with Protein, Vitamins, and Minerals
Yeh, J.Y. / Resurreccion, A.V.A. / Phillips, R.D. et al. | 2002
1979
Overall Acceptability and Sensory Profiles of Peanut Spreads Fortified with Protein, Vitamins, and Minerals
Yeh, J.Y. / Resurreccion, A.V.A. / Phillips, R.D. et al. | 2002
Industrial Aspects of Selected JFS Articles
| 2002
Reader Survey
| 2002
JFS Masthead
| 2002