Journal of Food Science

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Table of contents

2792
Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity Effects
Cisneros‐Zevallos, L. / Krochta, J.M. | 2002
2792
Concise Reviews in Food Science - Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity Effects (Republished from J Food Sci 67(6):1990-1995, due to errors in original printing)
Cisneros-Zevallos, L. / Krochta, J.M. | 2002
2798
Transglutaminase Catalyzed Reactions: Impact on Food Applications
DeJong, G.A.H. / Koppelman, S.J. | 2002
2798
Concise Reviews in Food Science - Transglutaminase Catalyzed Reactions: Impact on Food Applications
Jong, G.A.H.de / Koppelman, S.J. | 2002
2808
Food Chemistry and Toxicology - Properties of Liposomes Prepared with Various Lipids
Hsieh, Y.-F. / Chen, T.-L. / Wang, Y.-T. et al. | 2002
2808
Properties of Liposomes Prepared with Various Lipids
Hsieh, Y.‐F. / Chen, T.‐L. / Wang, Y.‐T. et al. | 2002
2814
Red Orange Extract: Effect on DNA Cleavage
Russo, A. / Bonina, F. / Acquaviva, R. et al. | 2002
2814
Food Chemistry and Toxicology - Red Orange Extract: Effect on DNA Cleavage
Russo, A. / Bonina, F. / Acquaviva, R. et al. | 2002
2819
Method Development and Generation of Profiles for Selected Phenolics from Apple Cultivars Used for Processed Products
Russell, L.F. / Wolfe, L.I. / Ryan, D.A.J. | 2002
2819
Food Chemistry and Toxicology - Method Development and Generation of Profiles for Selected Phenolics from Apple Cultivars Used for Processed Products
Russell, L.F. / Wolfe, L.I. / Ryan, D.A.J. | 2002
2827
Food Chemistry and Toxicology - Structural Properties of Aggregates from Frozen Stored Hake Muscle Proteins
Careche, M. / Garcia, M.L. / Herrero, A. et al. | 2002
2827
Structural Properties of Aggregates from Frozen Stored Hake Muscle Proteins
Careche, M. / García, M.L. / Herrero, A. et al. | 2002
2833
Food Chemistry and Toxicology - Modified Extraction Method for Determining 2-Thiobarbituric Acid Values in Meat with Increased Specificity and Simplicity
Wang, B. / Pace, R.D. / Dessai, A.P. et al. | 2002
2833
Modified Extraction Method for Determining 2‐Thiobarbituric Acid Values in Meat with Increased Specificity and Simplicity
Wang, B. / Pace, R.D. / Dessai, A.P. et al. | 2002
2837
Food Chemistry and Toxicology - Characterization of Oil-in-Water Emulsions Prepared with Commercial Soy Protein Concentrate
Roesch, R.R. / Corredig, M. | 2002
2837
Characterization of Oil‐in‐Water Emulsions Prepared with Commercial Soy Protein Concentrate
Roesch, R.R. / Corredig, M. | 2002
2843
Food Chemistry and Toxicology - Profiles of New Zealand Snapper (Pagrus auratus) Postmortem Metabolism as Affected by Acclimated Temperature and Postmortem Storage Temperature
Jerrett, A.R. / Law, R.A. / Holland, A.J. et al. | 2002
2843
Profiles of New Zealand Snapper (Pagrus auratus) Postmortem Metabolism as Affected by Acclimated Temperature and Postmortem Storage Temperature
Jerrett, A.R. / Law, R.A. / Holland, A.J. et al. | 2002
2851
Interaction of Myofibrillar and Preheated Soy Proteins
Feng, J. / Xiong, Y.L. | 2002
2851
Food Chemistry and Toxicology - Interaction of Myofibrillar and Preheated Soy Proteins
Feng, J. / Xiong, Y.L. | 2002
2857
Effect of Antioxidants on Cholesterol Oxidation in Spray‐dried Egg Yolk during Extended Ambient Storage
Brinkerhoff, B.E. / Huber, K.C. / Huber, C.S. et al. | 2002
2857
Food Chemistry and Toxicology - Effect of Antioxidants on Cholesterol Oxidation in Spray-dried Egg Yolk during Extended Ambient Storage
Brinkerhoff, B.E. / Huber, K.C. / Huber, C.S. et al. | 2002
2860
Food Chemistry and Toxicology - Inulin and Sugar Contents in Helianthus tuberosus and Cichorium intybus Tubers: Effect of Postharvest Storage Temperature
Cabezas, M.J. / Rabert, C. / Bravo, S. et al. | 2002
2860
Inulin and Sugar Contents in Helianthus tuberosus and Cichorium intybus Tubers: Effect of Postharvest Storage Temperature
Cabezas, M.J. / Rabert, C. / Bravo, S. et al. | 2002
2866
Food Chemistry and Toxicology - Efficacy and Safety Evaluation of Ozonation to Degrade Aflatoxin in Corn
Prudente Jr, A.D. / King, J.M. | 2002
2866
Efficacy and Safety Evaluation of Ozonation to Degrade Aflatoxin in Corn
Jr., A.D. Prudente / King, J.M. | 2002
2873
Opalescence in Australian‐grown Pecan Kernels: Occurrence and Causes
Wakeling, L.T. / Mason, R.L. / D'Arcy, B.R. et al. | 2002
2873
Food Chemistry and Toxicology - Opalescence in Australian-grown Pecan Kernels: Occurrence and Causes
Wakeling, L.T. / Mason, R.L. / D'Arcy, B.R. et al. | 2002
2881
Determination of Total Charge Content of Whiskey by Polyelectrolyte Titration: Alteration of Polyphenols
Tanaka, H. / Kitaoka, T. / Wariishi, H. et al. | 2002
2881
Food Chemistry and Toxicology - Determination of Total Charge Content of Whiskey by Polyelectrolyte Titration: Alteration of Polyphenols
Tanaka, H. / Kitaoka, T. / Wariishi, H. et al. | 2002
2885
Food Chemistry and Toxicology - Transglutaminase Cross-linking of Whey-Myofibrillar Proteins and the Effect on Protein Gelation
Ramirez-Suarez, J.C. / Xiong, Y.L. | 2002
2885
Transglutaminase Cross‐linking of Whey/Myofibrillar Proteins and the Effect on Protein Gelation
Ramirez‐Suarez, J.C. / Xiong, Y.L. | 2002
2892
Raman Analysis of White Spots Appearing in the Shell of Argentine Red Shrimp (Pleoticus muelleri) during Frozen Storage
Careche, M. / Herrero, A. / Carmona, P. | 2002
2892
Food Chemistry and Toxicology - Raman Analysis of White Spots Appearing in the Shell of Argentine Red Shrimp (Pleoticus muelleri) during Frozen Storage
Careche, M. / Herrero, A. / Carmona, P. | 2002
2896
Food Chemistry and Toxicology - Food Protein Functionality in a Liquid System: A Comparison of Deamidated Wheat Protein with Dairy and Soy Proteins
Webb, M.F. / Naeem, H.A. / Schmidt, K.A. | 2002
2896
Food Protein Functionality in a Liquid System: A Comparison of Deamidated Wheat Protein with Dairy and Soy Proteins
Webb, M.F. / Naeem, H.A. / Schmidt, K.A. | 2002
2903
Food Chemistry and Toxicology - Effect of Lipid Type and Amount of Edible Hydroxypropyl Methylcellulose-lipid Composite Coatings Used to Protect Postharvest Quality of Mandarins cv. Fortune
Perez-Gago, M.B. / Rojas, C. / Rio, M.A.del | 2002
2903
Effect of Lipid Type and Amount of Edible Hydroxypropyl Methylcellulose‐lipid Composite Coatings Used to Protect Postharvest Quality of Mandarins cv. Fortune
Perez‐Gago, M.B. / Rojas, C. / DelRio, M.A. | 2002
2911
Characterization and Thermal Stability of Polymorphic Forms of Synthesized Tristearin
Oh, J.‐H. / McCurdy, A.R. / Clark, S. et al. | 2002
2911
Food Chemistry and Toxicology - Characterization and Thermal Stability of Polymorphic Forms of Synthesized Tristearin
Oh, J.-H. / McCurdy, A.R. / Clark, S. et al. | 2002
2918
Antioxidant Activity of Wheat Sprouts Extract In Vitro: Inhibition of DNA Oxidative Damage
Falcioni, G. / Fedeli, D. / Tiano, L. et al. | 2002
2918
Food Chemistry and Toxicology - Antioxidant Activity of Wheat Sprouts Extract In Vitro: Inhibition of DNA Oxidative Damage
Falcioni, G. / Fedeli, D. / Tiano, L. et al. | 2002
2923
Characterization and Functional Properties of Soy β‐Conglycinin and Glycinin of Selected Genotypes
Khatib, K.A. / Herald, T.J. / Aramouni, F.M. et al. | 2002
2923
Food Chemistry and Toxicology - Characterization and Functional Properties of Soy b-Conglycinin and Glycinin of Selected Genotypes
Khatib, K.A. / Herald, T.J. / Aramouni, F.M. et al. | 2002
2930
Surface Hydrophobicity and Protein Cross‐Linking in Rice Subjected to Varying Drying and Tempering Conditions
Tang, S. / Hettiarachchy, N.S. / Ju, Z. et al. | 2002
2930
Food Chemistry and Toxicology - Surface Hydrophobicity and Protein Cross-Linking in Rice Subjected to Varying Drying and Tempering Conditions
Tang, S. / Hettiarachchy, N.S. / Ju, Z. et al. | 2002
2934
Food Chemistry and Toxicology - Effects of Fruit Size on Fresh Cucumber Composition and the Chemical and Physical Consequences of Fermentation
Lu, Z. / Fleming, H.P. / McFeeters, R.F. | 2002
2934
Effects of Fruit Size on Fresh Cucumber Composition and the Chemical and Physical Consequences of Fermentation
Lu, Z. / Fleming, H.P. / McFeeters, R.F. | 2002
2940
Food Chemistry and Toxicology - Profile of Biogenic Amines in Goat Cheese Made from Pasteurized and Pressurized Milks
Novella-Rodriguez, S. / Veciana-Nogués, M.T. / Trujillo-Mesa, A.J. et al. | 2002
2940
Profile of Biogenic Amines in Goat Cheese Made from Pasteurized and Pressurized Milks
Novella‐Rodríguez, S. / Veciana‐Nogués, M.T. / Trujillo‐Mesa, A.J. et al. | 2002
2945
Food Chemistry and Toxicology - Heat-induced Changes in Angel Food Cakes Containing Egg-white Protein or Whey Protein Isolate
Pernell, C.W. / Luck, P.J. / Foegeding, E.Allen et al. | 2002
2945
Heat‐induced Changes in Angel Food Cakes Containing Egg‐white Protein or Whey Protein Isolate
Pernell, C.W. / Luck, P.J. / AllenFoegeding, E. et al. | 2002
2952
Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal System
Peñta‐Ramos, E.A. / Xiong, Y.L. | 2002
2952
Food Chemistry and Toxicology - Antioxidant Activity of Soy Protein Hydrolysates in a Liposomal System
Peña-Ramos, E.A. / Xiong, Y.L. | 2002
2957
Food Chemistry and Toxicology - Quality Attributes of Various Varieties of Korean Red Pepper Powders (Capsicum annuum L.) and Color Stability During Sunlight Exposure
Kim, S. / Park, J.-B. / Hwang, I.-K. | 2002
2957
Quality Attributes of Various Varieties of Korean Red Pepper Powders (Capsicum annuum L.) and Color Stability During Sunlight Exposure
Kim, S. / Park, J.‐B. / Hwang, I.‐K. | 2002
2962
Acid‐Aided Protein Recovery from Enzyme‐rich Pacific Whiting
Choi, Y.J. / Park, J.W. | 2002
2962
Food Chemistry and Toxicology - Acid-Aided Protein Recovery from Enzyme-rich Pacific Whiting
Choi, Y.J. / Park, J.W. | 2002
2970
Decoloration and Gel‐forming Ability of Horse Mackerel Mince by Air‐flotation Washing
Chen, H.H. | 2002
2970
Food Engineering and Physical Properties - Decoloration and Gel-forming Ability of Horse Mackerel Mince by Air-flotation Washing
Chen, H.H. | 2002
2976
Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in Pork
Poligné, I. / Collignan, A. / TRYSTRAM, G. | 2002
2976
Food Engineering and Physical Properties - Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in Pork
Poligné, I. / Collignan, A. / Trystram, G. | 2002
2987
Food Engineering and Physical Properties - Flavor Release from Cooking Oil during Heating
Jousse, F. / Agterof, W. / Jongen, T. et al. | 2002
2987
Flavor Release from Cooking Oil during Heating
Jousse, F. / Agterof, W. / Jongen, T. et al. | 2002
2997
Food Engineering and Physical Properties - Functional Properties of Seed Meals and Protein Concentrates from Tomato-processing Waste
Sogi, D.S. / Garg, S.K. / Bawa, A.S. | 2002
2997
Functional Properties of Seed Meals and Protein Concentrates From Tomato‐processing Waste
Sogi, D.S. / Garg, S.K. / Bawa, A.S. | 2002
3002
Influence of Physical State and Molecular Mobility of Freeze‐Dried Maltodextrin Matrices on the Oxidation Rate of Encapsulated Lipids
Grattard, N. / Salaün, F. / Champion, D. et al. | 2002
3002
Food Engineering and Physical Properties - Influence of Physical State and Molecular Mobility of Freeze-Dried Maltodextrin Matrices on the Oxidation Rate of Encapsulated Lipids
Grattard, N. / Salaün, F. / Champion, D. et al. | 2002
3011
Food Engineering and Physical Properties - Physical Aging of Amorphous Fructose
Truong, V. / Bhandari, B.R. / Howes, T. et al. | 2002
3011
Physical Aging of Amorphous Fructose
Truong, V. / Bhandari, B.R. / Howes, T. et al. | 2002
3019
Food Engineering and Physical Properties - Nisin Diffusion in Protein Films: Effects of Film Type and Temperature
Teerakarn, A. / Hirt, D.E. / Acton, J.C. et al. | 2002
3019
Nisin Diffusion in Protein Films: Effects of Film Type and Temperature
Teerakarn, A. / Hirt, D.E. / Acton, J.C. et al. | 2002
3026
Food Engineering and Physical Properties - Phase Behavior of a Meat-Starch Extrudate Illustrated on a State Diagram
Moraru, C.I. / Lee, T.-C. / Karwe, M.V. et al. | 2002
3026
Phase Behavior of a Meat‐Starch Extrudate Illustrated on a State Diagram
Moraru, C.I. / Lee, T.‐C. / Karwe, M. V. et al. | 2002
3033
Food Engineering and Physical Properties - New Process for Texturizing Partially Dehydrated Biological Products Using Controlled Sudden Decompression to the Vacuum: Application on Potatoes
Louka, N. / Allaf, K. | 2002
3033
New Process for Texturizing Partially Dehydrated Biological Products Using Controlled Sudden Decompression to the Vacuum: Application on Potatoes
Louka, N. / Allaf, K. | 2002
3039
Retention of β‐Carotene Encapsulated in a Trehalose‐based Matrix as Affected by Water Content and Sugar Crystallization
Elizalde, B.E. / Herrera, M.L. / Buera, M.P. | 2002
3039
Food Engineering and Physical Properties - Retention of b-Carotene Encapsulated in a Trehalose-based Matrix as Affected by Water Content and Sugar Crystallization
Elizalde, B.E. / Herrera, M.L. / Buera, M.P. | 2002
3046
Pineapple Candying at Mild Temperature by Applying Vacuum Impregnation
Barat, J. M. / Talens, P. / Barrera, C. et al. | 2002
3046
Food Engineering and Physical Properties - Pineapple Candying at Mild Temperature by Applying Vacuum Impregnation
Barat, J.M. / Talens, P. / Barrera, C. et al. | 2002
3053
Food Engineering and Physical Properties - Temperature Prediction during Thermal Processing of Surimi Seafood
Jaczynski, J. / Park, J.W. | 2002
3053
Temperature Prediction during Thermal Processing of Surimi Seafood
Jaczynski, J. / Park, J.W. | 2002
3058
Effects of Carbon Dioxide in High‐Pressure Processing on Pectinmethylesterase in Single‐strength Orange Juice
Truong, T.T. / Boff, J.M. / Min, D.B. et al. | 2002
3058
Food Engineering and Physical Properties - Effects of Carbon Dioxide in High-Pressure Processing on Pectinmethylesterase in Single-strength Orange Juice
Truong, T.T. / Boff, J.M. / Min, D.B. et al. | 2002
3063
Food Engineering and Physical Properties - Influence of Pectinesterase Inhibitor from Jelly Fig (Ficus awkeotsang Makino) Achenes on Pectinesterases and Cloud Loss of Fruit Juices
Jiang, C.-M. / Li, C.-P. / Chang, H.-M. | 2002
3063
Influence of Pectinesterase Inhibitor from Jelly Fig (Ficus awkeotsang Makino) Achenes on Pectinesterases and Cloud Loss of Fruit Juices
Jiang, C.‐M. / Li, C.‐P. / Chang, H.‐M. | 2002
3069
Food Engineering and Physical Properties - Lipolysis of Butter Oil by an Immobilized Kid Goat Pregastric Esterase
Hill Jr, C.G. / Ghannouchi, S. / Garcia, H.S. | 2002
3069
Lipolysis of Butter Oil by an Immobilized Kid Goat Pregastric Esterase
Hill, C.G. Jr. / Ghannouchi, S. / Garcia, H.S. | 2002
3080
Effect of Surfactant Composition on Aeration Characteristics and Stability of Foams in Aerated Food Products
Dutta, A. / Chengara, A. / Nikolov, A. et al. | 2002
3080
Food Microbiology and Safety - Effect of Surfactant Composition on Aeration Characteristics and Stability of Foams in Aerated Food Products
Dutta, A. / Chengara, A. / Nikolov, A. et al. | 2002
3087
Food Microbiology and Safety - Combination of Carbon Dioxide and Cinnamon to Inactivate Escherichia coli O157:H7 in Apple Juice
Yuste, J. / Fung, D.Y.C. / Thompson, L.K. et al. | 2002
3087
Combination of Carbon Dioxide and Cinnamon to Inactivate Escherichia coli O157:H7 in Apple Juice
Yuste, J. / Fung, D.Y.C. / Thompson, L.K. et al. | 2002
3091
Food Microbiology and Safety - Viability During Storage of Selected Probiotic Lactobacilli and Bifidobacteria in a Yogurt-like Product
Gilliland, S.E. / Reilly, S.S. / Kim, G.B. et al. | 2002
3091
Viability During Storage of Selected Probiotic Lactobacilli and Bifidobacteria in a Yogurt‐like Product
Gilliland, S.E. / Reilly, S.S. / Kim, G.B. et al. | 2002
3096
A Lipoprotein‐derived Antimicrobial Factor from Hen‐egg Yolk is Active Against Streptococcus Species
Brady, D. / Gaines, S. / Fenelon, L. et al. | 2002
3096
Food Microbiology and Safety - A Lipoprotein-derived Antimicrobial Factor from Hen-egg Yolk is Active Against Streptococcus Species
Brady, D. / Gaines, S. / Fenelon, L. et al. | 2002
3104
Enzymic Transformation of Isoflavone Phytoestrogens in Soymilk by β‐Glucosidase‐Producing Bifidobacteria
Tsangalis, D. / Ashton, J.F. / Mcgill, A.E.J. et al. | 2002
3104
Food Microbiology and Safety - Enzymic Transformation of Isoflavone Phytoestrogens in Soymilk by b-Glucosidase-Producing Bifidobacteria
Tsangalis, D. / Ashton, J.F. / McGill, A.E.J. et al. | 2002
3114
Food Microbiology and Safety - New Technology for Producing Paste-like Fish Products using Lactic Acid Bacteria Fermentation
Yin, L.-J. / Pan, C.-L. / Jiang, S.-T. | 2002
3114
New Technology for Producing Paste‐like Fish Products using Lactic Acid Bacteria Fermentation
Yin, L.‐J. / Pan, C.‐L. / Jiang, S.‐T. | 2002
3120
Microbial Transglutaminase and Recombinant Cystatin Effects on Improving the Quality of Mackerel Surimi
Hsieh, J.‐F. / Tsai, G.‐J. / Jiang, S.‐T. | 2002
3120
Sensory and Nutritive Qualities of Food - Microbial Transglutaminase and Recombinant Cystatin Effects on Improving the Quality of Mackerel Surimi
Hsieh, J.-F. / Tsai, G.-J. / Jiang, S.-T. | 2002
3126
Sensory and Nutritive Qualities of Food - A Sensory Profile of Turnip Greens as Affected by Variety and Maturity
Jones, G. / Sanders, O.G. | 2002
3126
A Sensory Profile of Turnip Greens as Affected by Variety and Maturity
Jones, G. / Sanders, O.G. | 2002
3130
Sensory and Nutritive Qualities of Food - Effect of Fermentation on Iron, Zinc, and Calcium Availability from Iron-fortified Dairy Products
Drago, S.R. / Valencia, M.E. | 2002
3130
Effect of Fermentation on Iron, Zinc, and Calcium Availability from Iron‐fortified Dairy Products
Drago, S.R. / Valencia, M.E. | 2002
3135
Sensory and Nutritive Qualities of Food - Effect of Two Storage Conditions on the Odor of an Edible Seaweed, Palmaria palmata, and Optimization of an Extraction Procedure Preserving its Odor Characteristics
Pape, M.-A.Le / Grua-Priol, J. / Demaimay, M. | 2002
3135
Effect of Two Storage Conditions on the Odor of an Edible Seaweed, Palmaria palmata, and Optimization of an Extraction Procedure Preserving its Odor Characteristics
LePape, M.‐A. / Grua‐Priol, J. / Demaimay, M. | 2002
3140
Use of Rectified Grape Juice in Yogurt Edulcoration
Calvo, M.M. / Diez, O. / Cobos, A. | 2002
3140
Sensory and Nutritive Qualities of Food - Use of Rectified Grape Juice in Yogurt Edulcoration
Calvo, M.M. / Diez, O. / Cobos, A. | 2002
3144
Sensory and Nutritive Qualities of Food - Bioavailability of Calcium from Tofu as Compared with Milk in Premenopausal Women
Weaver, C.M. / Heaney, R.P. / Connor, L. et al. | 2002
3144
Bioavailability of Calcium from Tofu as Compared with Milk in Premenopausal Women
Weaver, C.M. / Heaney, R.P. / Connor, L. et al. | 2002
3148
Quality Factors of Terrestrial Snail Products as Affected By the Species
Schubring, R. / Meyer, C. | 2002
3148
Sensory and Nutritive Qualities of Food - Quality Factors of Terrestrial Snail Products as Affected by the Species
Schubring, R. / Meyer, C. | 2002
3152
Improvement of Hairtail Surimi Gel Properties by NADPH‐Sulfite Reductase, Recombinant Cystatin, and Microbial Transglutaminase
Hsieh, J.‐F. / Tsai, G.‐J. / Jiang, S.‐T. | 2002
3152
Sensory and Nutritive Qualities of Food - Improvement of Hairtail Surimi Gel Properties by NADPH-Sulfite Reductase, Recombinant Cystatin, and Microbial Transglutaminase
Hsieh, J.-F. / Tsai, G.-J. / Jiang, S.-T. | 2002
3159
Sensory and Nutritive Qualities of Food - Recovery of Limonoid Glucosides from Citrus Molasses
Schoch, T.K. / Manners, G.D. / Hasegawa, S. | 2002
3159
Recovery of Limonoid Glucosides from Citrus Molasses
Schoch, T.K. / Manners, G.D. / Hasegawa, S. | 2002
3164
Sensory and Nutritive Qualities of Food - Nondestructive Measurement of Oxygen in Modified Atmosphere Packaged Hams Using a Phase-Fluorimetric Sensor System
Papkovsky, D.B. / Smiddy, M.A. / Papkovskaia, N.Y. et al. | 2002
3164
Nondestructive Measurement of Oxygen in Modified Atmosphere Packaged Hams Using a Phase‐Fluorimetric Sensor System
Papkovsky, D.B. / Smiddy, M.A. / Papkovskaia, N.Y. et al. | 2002
3170
Comparative Performance Analysis of Three Electronic Nose Systems Using Different Sensor Technologies in Odor Analysis of Retained Solvents on Printed Packaging
Van Deventer, D. / Mallikarjunan, P. | 2002
3170
Sensory and Nutritive Qualities of Food - Comparative Performance Analysis of Three Electronic Nose Systems Using Different Sensor Technologies in Odor Analysis of Retained Solvents on Printed Packaging
Deventer, D.Van / Mallikarjunan, P. | 2002
3184
Physicochemical Properties and Microbial Stability of Reduced‐Fat Chinese‐Style Sausage Stored under Modified Atmosphere Systems
Lin, K.‐W. / Lin, S.‐N. | 2002
3184
Sensory and Nutritive Qualities of Food - Physicochemical Properties and Microbial Stability of Reduced-Fat Chinese-Style Sausage Stored under Modified Atmosphere Systems
Lin, K.-W. / Lin, S.-N. | 2002
3190
Sensory and Nutritive Qualities of Food - Improving Consumer Satisfaction of Beef Through the Use of Thermometers and Consumer Education by Wait Staff
Schmidt, T.B. / Keene, M.P. / Lorenzen, C.L. | 2002
3190
Improving Consumer Satisfaction of Beef Through the Use of Thermometers and Consumer Education by Wait Staff
Schmidt, T.B. / Keene, M.P. / Lorenzen, C.L. | 2002
3194
Sensory and Nutritive Qualities of Food - Physicochemical and Sensory Properties of Corn Tortillas Made from Nixtamalized Corn Flour Fortified with Spent Soymilk Residue (okara)
Waliszewski, K.N. / Pardio, V. / Carreon, E. | 2002
3194
Physicochemical and Sensory Properties of Corn Tortillas Made from Nixtamalized Corn Flour Fortified with Spent Soymilk Residue (okara)
Waliszewski, K.N. / Pardio, V. / Carreon, E. | 2002
3198
NEW PAGE CHARGE RATES
| 2002
JFS Masthead
| 2002
Reader Survey
| 2002