Journal of Food Science

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Table of contents

728
Estimation of Kinetic Parameters for Nonisothermal Food Processes
Dolan, K.D. | 2003
728
Concise Reviews in Food Science - Estimation of Kinetic Parameters for Nonisothermal Food Processes
Dolan, K.D. | 2003
742
Pink Color Defect in Poultry White Meat as Affected by Endogenous Conditions
Holownia, K. / Chinnan, M.S. / Reynolds, A.E. | 2003
742
Concise Reviews in Food Science - Pink Color Defect in Poultry White Meat as Affected by Endogenous Conditions
Holownia, K. / Chinnan, M.S. / Reynolds, A.E. | 2003
750
Distribution of Biogenic Amines and Polyamines in Cheese
Novella‐Rodríguez, S. / Veciana‐Nogués, M.T. / Izquierdo‐Pulido, M. et al. | 2003
750
Food chemistry and Toxicology - Distribution of Biogenic Amines and Polyamines in Cheese
Novella-Rodriguez, S. / Veciana-Nogués, M.T. / Izquierdo-Pulido, M. et al. | 2003
756
Structural Changes in Titin and Nebulin Filaments Specific to Calcium Ions at 0.1 mM: Factors of Meat Tenderization During Postmortem Aging
Tatsumi, R. / Takahashi, K. | 2003
756
Food chemistry and Toxicology - Structural Changes in Titin and Nebulin Filaments Specific to Calcium Ions at 0.1 mM: Factors of Meat Tenderization During Postmortem Aging
Tatsumi, R. / Takahashi, K. | 2003
761
Bioavailability of Eicosapentaenoic and Docosahexaenoic n‐3 Polyunsaturated Fatty Acids in Salmon Patties Compared with Capsules
Maki, K.C. / Davidson, M.H. / Dicklin, M.R. et al. | 2003
761
Food chemistry and Toxicology - Bioavailability of Eicosapentaenoic and Docosahexaenoic n-3 Polyunsaturated Fatty Acids in Salmon Patties Compared with Capsules
Maki, K.C. / Davidson, M.H. / Dicklin, M.R. et al. | 2003
765
Food chemistry and Toxicology - A 160-kDa Protein Is Essential for Hemocyanin-derived Melanosis of Prawn
Adachi, K. / Hirata, T. / Fujio, A. et al. | 2003
765
A 160‐kDa Protein Is Essential for Hemocyanin‐derived Melanosis of Prawn
Adachi, K. / Hirata, T. / Fujio, A. et al. | 2003
770
Food chemistry and Toxicology - Chiral Evaluation of Aroma-active Compounds in Real Complex Samples
Ruiz del Castillo, M.L. / Caja, M.M. / Blanch, G.P. et al. | 2003
770
Chiral Evaluation of Aroma‐active Compounds in Real Complex Samples
Ruiz del Castillo, M.L. / Caja, M.M. / Blanch, G.P. et al. | 2003
775
Flavor Migration Out of Food Matrices: I. System Development for On‐line Measurement of Flavor Concentration
Fu, Y.‐C. / Tong, C.‐H. / Lund, D.B. | 2003
775
Food chemistry and Toxicology - Flavor Migration Out of Food Matrices: I. System Development for On-line Measurement of Flavor Concentration
Fu, Y.-C. / Tong, C.-H. / Lund, D.B. | 2003
784
Biochemical and Physicochemical Characteristics of Muscle and Natural Actomyosin Isolated from Young Atlantic Salmon (Salmo salar) Fillets Stored at 0 and 4 °C
Wang, H. / Liceaga‐Gesualdo, A.M. / Li‐Chan, E.C.Y. | 2003
784
Food chemistry and Toxicology - Biochemical and Physicochemical Characteristics of Muscle and Natural Actomyosin Isolated from Young Atlantic Salmon (Salmo salar) Fillets Stored at 0 and 4(degree)C
Wang, H. / Liceaga-Gesualdo, A.M. / Li-Chan, E.C.Y. | 2003
790
Food chemistry and Toxicology - Temperature and Storage Duration Effects on Esterase Activity in Fresh-cut Cantaloupe Melon
Lamikanra, O. / Watson, M.A. | 2003
790
Temperature and Storage Duration Effects on Esterase Activity in Fresh‐cut Cantaloupe Melon
Lamikanra, O. / Watson, M.A. | 2003
794
Food chemistry and Toxicology - Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese
Qian, M. / Reineccius, G. | 2003
794
Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese
Qian, M. / Reineccius, G. | 2003
799
Quality and Shelf Life of Duck Liver Pâté as Influenced by Dietary Supplementation with α‐Tocopheryl Acetate and Various Fat Sources
Russell, E.A. / Lynch, A. / Lynch, P.B. et al. | 2003
799
Food chemistry and Toxicology - Quality and Shelf Life of Duck Liver Pâté as Influenced by Dietary Supplementation with a-Tocopheryl Acetate and Various Fat Sources
Russell, E.A. / Lynch, A. / Lynch, P.B. et al. | 2003
803
Food chemistry and Toxicology - Interaction and Functionality of Mixed Myofibrillar and Enzyme-hydrolyzed Soy Proteins
Feng, J. / Xiong, Y.L. | 2003
803
Interaction and Functionality of Mixed Myofibrillar and Enzyme‐hydrolyzed Soy Proteins
Feng, J. / Xiong, Y. L. | 2003
810
Food chemistry and Toxicology - Influence of Different Unifloral Honeys on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground-beef Patties
Shin, H.S. / Strasburg, G.M. / Ustunol, Z. | 2003
810
Influence of Different Unifloral Honeys on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground‐beef Patties
Shin, H.S. / Strasburg, G.M. / Ustunol, Z. | 2003
816
Isolation of an Angiotensin Converting Enzyme Inhibitory Substance from Chrysanthemum boreale Makino
Kim, J. / Lee, S.H. / Sun, N. et al. | 2003
816
Food chemistry and Toxicology - Isolation of an Angiotensin Converting Enzyme Inhibitory Substance from Chrysanthemum boreale Makino
Kim, J. / Lee, S.H. / Sun, N. et al. | 2003
820
Food chemistry and Toxicology - Transglutaminase Inhibitor from Milk
Jong, G.A.H.de / Wijngaards, G. / Koppelman, S.J. | 2003
820
Transglutaminase Inhibitor from Milk
De Jong, G.A.H. / Wijngaards, G. / Koppelman, S.J. | 2003
826
Rheological Properties of Chitosan and its Interaction with Porcine Myofibrillar Proteins as Influenced by Chitosan's Degree of Deacetylation and Concentration
Chen, Y.‐C. / Wang, C.‐H. / Lai, L.‐S. et al. | 2003
826
Food chemistry and Toxicology - Rheological Properties of Chitosan and its Interaction with Porcine Myofibrillar Proteins as Influenced by Chitosan's Degree of Deacetylation and Concentration
Chen, Y.-C. / Wang, C.-H. / Lai, L.-S. et al. | 2003
832
Food chemistry and Toxicology - Pasting and Crystalline Property Differences of Commercial and Isolated Rice Starch with Added Amino Acids
Liang, X. / King, J.M. | 2003
832
Pasting and Crystalline Property Differences of Commercial and Isolated Rice Starch with Added Amino Acids
Liang, X. / King, J.M. | 2003
839
Food chemistry and Toxicology - Thermal Stability of the Pigments Hydroxysafflor Yellow A, Safflor Yellow B, and Precarthamin from Safflower (Carthamus tinctorius)
Yoon, J.-M. / Cho, M.-H. / Park, J.-E. et al. | 2003
839
Thermal Stability of the Pigments Hydroxysafflor Yellow A, Safflor Yellow B, and Precarthamin from Safflower (Carthamus tinctorius)
Yoon, J.‐M. / Cho, M.‐H. / Park, J.‐E. et al. | 2003
844
Optimization of Solid‐Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean I Fermented Vegetable Product
Lee, J.H. / Kang, J.H. / Min, D.B. | 2003
844
Food chemistry and Toxicology - Optimization of Solid-Phase Microextraction for the Analysis of the Headspace Volatile Compounds in Kimchi, a Traditional Korean Fermented Vegetable Product
Lee, J.H. / Kang, J.H. / Min, D.B. | 2003
849
Food chemistry and Toxicology - Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product
Kang, J.H. / Lee, J.H. / Min, S. et al. | 2003
849
Changes of Volatile Compounds, Lactic Acid Bacteria, pH, and Headspace Gases in Kimchi, a Traditional Korean Fermented Vegetable Product
Kang, J.H. / Lee, J.H. / Min, S. et al. | 2003
855
Food chemistry and Toxicology - Biochemical Properties and Consumer Acceptance of Pacific Whiting Fish Sauce
Tungkawachara, S. / Park, J.W. / Choi, Y.J. | 2003
855
Biochemical Properties and Consumer Acceptance of Pacific Whiting Fish Sauce
Tungkawachara, S. / Park, J.W. / Choi, Y.J. | 2003
861
Food chemistry and Toxicology - Electron Donation Mechanisms of b-Carotene as a Free Radical Scavenger
Lee, J.H. / Ozcelik, B. / Min, D.B. | 2003
861
Electron Donation Mechanisms of β‐Carotene as a Free Radical Scavenger
Lee, J.H. / Ozcelik, B. / Min, D.B. | 2003
866
Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach Powder
Kim, M. / Lee, J. / Choe, E. | 2003
866
Food chemistry and Toxicology - Effects of the Number of Fryings on Pigment Stability in Frying Oil and Fried Dough Containing Spinach Powder
Kim, M. / Lee, J. / Choe, E. | 2003
870
Food chemistry and Toxicology - Genetic Variation Within and Among Rainbow Trout, Onchorhynchus mykiss, Hatchery Populations from Iran Assessed by PCR-RFLP Analysis of Mitochondrial DNA Segments
Sajedi, R.H. / Aminzadeh, S. / Naderi-Manesh, H. et al. | 2003
870
Genetic Variation Within and Among Rainbow Trout, Onchorhynchus mykiss, Hatchery Populations from Iran Assessed by PCR‐RFLP Analysis of Mitochondrial DNA Segments
Sajedi, R.H. / Aminzadeh, S. / Naderi‐Manesh, H. et al. | 2003
874
Food chemistry and Toxicology - Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey Rolls
Sammel, L.M. / Claus, J.R. | 2003
874
Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey Rolls
Sammel, L.M. / Claus, J.R. | 2003
879
Food chemistry and Toxicology - Effect of Hydroxypropyl Methylcellulose-Lipid Edible Composite Coatings on Plum (cv. Autumn giant) Quality During Storage
Perez-Gago, M.B. / Rojas, C. / Rio, M.A.del | 2003
879
Effect of Hydroxypropyl Methylcellulose‐Lipid Edible Composite Coatings on Plum (cv. Autumn giant) Quality During Storage
Perez‐Gago, M.B. / Rojas, C. / Del Río, M.A. | 2003
886
Food Engineering and Physical Properties - Mathematical Model for Prediction of Intermittent Drying and Pressing Process of Mullet Roe
Fan, C.C. / Liaw, S.P. / Fu, W.R. et al. | 2003
886
Mathematical Model for Prediction of Intermittent Drying and Pressing Process of Mullet Roe
Fan, C.C. / Liaw, S.P. / Fu, W.R. et al. | 2003
892
Quality Deterioration of Freeze‐dried Foods as Explained by their Glass Transition Temperature and Internal Structure
Khalloufi, S. / Ratti, C. | 2003
892
Food Engineering and Physical Properties - Quality Deterioration of Freeze-dried Foods as Explained by their Glass Transition Temperature and Internal Structure
Khalloufi, S. / Ratti, C. | 2003
904
Modeling the Dielectric Properties of Ham as a Function of Temperature and Composition
Sipahioglu, O. / Barringer, S.A. / Taub, I. et al. | 2003
904
Food Engineering and Physical Properties - Modeling the Dielectric Properties of Ham as a Function of Temperature and Composition
Sipahioglu, O. / Barringer, S.A. / Taub, I. et al. | 2003
910
Spatial Variation of Convective Heat Transfer Coefficient in Air Impingement Applications
Sarkar, A. / Singh, R.P. | 2003
910
Food Engineering and Physical Properties - Spatial Variation of Convective Heat Transfer Coefficient in Air Impingement Applications
Sarkar, A. / Singh, R.P. | 2003
917
Food Engineering and Physical Properties - Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken-breast Muscle Gels
Kristinsson, H.G. / Hultin, H.O. | 2003
917
Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken‐breast Muscle Gels
Kristinsson, H.G. / Hultin, H.O. | 2003
923
Food Engineering and Physical Properties - Flavor Migration Out of Food Matrices: II. Quantifying Flavor Migration from Dough Undergoing Isothermal Heating
Fu, Y.-C. / Tong, C.-H. / Lund, D.B. | 2003
923
Flavor Migration Out of Food Matrices: II. Quantifying Flavor Migration from Dough Undergoing Isothermal Heating
Fu, Y.‐C. / Tong, C.‐H. / Lund, D.B. | 2003
931
Food Engineering and Physical Properties - Flavor Migration Out of Food Matrices: III. Migration of Limonene and Pyrazine in Formulated Dough Undergoing Microwave Reheating
Fu, Y.-C. / Tong, C.-H. / Lund, D.B. | 2003
931
Flavor Migration Out of Food Matrices: III. Migration of Limonene and Pyrazine in Formulated Dough Undergoing Microwave Reheating
Fu, Y.‐C. / Tong, C.‐H. / Lund, D. B. | 2003
937
Food Engineering and Physical Properties - Modeling Rehydration of Porous Biomaterials: Anisotropy Effects
Weerts, A.H. / Lian, G. / Martin, D. | 2003
937
Modeling Rehydration of Porous Biomaterials: Anisotropy Effects
Weerts, A.H. / Lian, G. / Martin, D. | 2003
943
Combined CFD and Experimental Approach for Determination of the Surface Heat Transfer Coefficient During Thermal Processing of Eggs
Denys, S. / Pieters, J.G. / Dewettinck, K. | 2003
943
Food Engineering and Physical Properties - Combined CFD and Experimental Approach for Determination of the Surface Heat Transfer Coefficient During Thermal Processing of Eggs
Denys, S. / Pieters, J.G. / Dewettinck, K. | 2003
952
Food Engineering and Physical Properties - Reduction of Protease Activity in Simulated Milk Ultrafiltrate by Continuous Flow High Intensity Pulsed Electric Field Treatments
Bendicho, S. / Barbosa-Cánovas, G.V. / Martin, O. | 2003
952
Reduction of Protease Activity in Simulated Milk Ultrafiltrate by Continuous Flow High Intensity Pulsed Electric Field Treatments
Bendicho, S. / Barbosa‐Cánovas, G.V. / Martín, O. | 2003
958
Evolution of Moisture Distribution During Storage in a Composite Food Modelling and Simulation
Guillard, V. / Broyart, B. / Bonazzi, C. et al. | 2003
958
Food Engineering and Physical Properties - Evolution of Moisture Distribution During Storage in a Composite Food Modelling and Simulation
Guillard, V. / Broyart, B. / Bonazzi, C. et al. | 2003
967
Food Engineering and Physical Properties - Foreign Object and Internal Disorder Detection in Food Materials Using Noncontact Ultrasound Imaging
Cho, B.-K. / Irudayaraj, J.M.K. | 2003
967
Foreign Object and Internal Disorder Detection in Food Materials Using Noncontact Ultrasound Imaging
Cho, B.‐K. / Irudayaraj, J.M.K. | 2003
976
Inactivation Kinetics of Food Poisoning Microorganisms by Carbon Dioxide and High Hydrostatic Pressure
Park, S‐J. / Park, H‐W. / Park, J. | 2003
976
Food Microbiology and Safety - Inactivation Kinetics of Food Poisoning Microorganisms by Carbon Dioxide and High Hydrostatic Pressure
Park, S.-J. / Park, H.-W. / Park, J. | 2003
982
Food Microbiology and Safety - Effect of Water Activity on the Growth Kinetics of Staphylococcus aureus in Ground Bread Crumb
Feeherry, F.E. / Doona, C.J. / Taub, I.A. | 2003
982
Effect of Water Activity on the Growth Kinetics of Staphylococcus aureus in Ground Bread Crumb
Feeherry, F.E. / Doona, C.J. / Taub, I.A. | 2003
988
Food Microbiology and Safety - Modified Spore Inoculation Method for Thermal-Process Verification of Pinto Beans and Green Beans Canned in Two Large Reusable Containers
McGlynn, W.G. / Davis, D.R. / Johnson, M.G. et al. | 2003
988
Modified Spore Inoculation Method for Thermal‐Process Verification of Pinto Beans and Green Beans Canned in Two Large Reusable Containers
McGlynn, W.G. / Davis, D.R. / Johnson, M.G. et al. | 2003
992
Food Microbiology and Safety - Evaluation of a Polymerase Chain Reaction-Based System for Detecting Salmonella Species from Pork Carcass Sponge Samples
Wu, Chih-Chuan / Liu, Cheng-I. / Tsai, Chin-En et al. | 2003
992
Evaluation of a Polymerase Chain Reaction–Based System for Detecting Salmonella Species from Pork Carcass Sponge Samples
Wu, Chih‐Chuan / Liu, Cheng‐I / Tsai, Chin‐En et al. | 2003
996
A Descriptive Model for the Kinetics of Gas Release in Different Types of Pizzas
Cabo, M.L. / Pastoriza, L. / Rodríguez, J.J. | 2003
996
Food Microbiology and Safety - A Descriptive Model for the Kinetics of Gas Release in Different Types of Pizzas
Cabo, M.L. / Pastoriza, L. / Rodriguez, J.J. | 2003
1003
Food Microbiology and Safety - Vapor-phase Decontamination of Apples Inoculated with Escherichia coli
Sapers, G.M. / Walker, P.N. / Sites, J.E. et al. | 2003
1003
Vapor‐phase Decontamination of Apples Inoculated with Escherichia coli
Sapers, G.M. / Walker, P.N. / Sites, J.E. et al. | 2003
1008
Efficacy of Cetylpyridinium Chlorine on Salmonella Typhimurium and Escherichia coli O157:H7 in Immersion Spray Treatment of Fresh‐Cut Lettuce
Yang, H. / Cheng, Y. / Swem, B.L. et al. | 2003
1008
Food Microbiology and Safety - Efficacy of Cetylpyridinium Chlorine on Salmonella Typhimurium and Escherichia coli O157:H7 in Immersion Spray Treatment of Fresh-Cut Lettuce
Yang, H. / Cheng, Y. / Swem, B.L. et al. | 2003
1013
Food Microbiology and Safety - The Effect of pH on Inactivation of Pathogenic Bacteria on Fresh-cut Lettuce by Dipping Treatment with Electrolyzed Water
Yang, H. / Swem, B.L. / Li, Y. | 2003
1013
The Effect of pH on Inactivation of Pathogenic Bacteria on Fresh‐cut Lettuce by Dipping Treatment with Electrolyzed Water
Yang, H. / Swem, B.L. / Li, Y. | 2003
1018
Food Microbiology and Safety - Oil-in-Water Emulsion as a Model System to Study the Growth of Escherichia coli O157:H7 in a Heterogeneous Food System
Prachaiyo, P. / McLandsborough, L.A. | 2003
1018
Oil‐in‐Water Emulsion as a Model System to Study the Growth of Escherichia coli O157:H7 in a Heterogeneous Food System
Prachaiyo, P. / Mclandsborough, L.A. | 2003
1025
Food Microbiology and Safety - Predictive Models for Microbial Inactivation and Texture Degradation in Surimi Seafood During Thermal Processing
Jaczynski, J. / Park, J.W. | 2003
1025
Predictive Models for Microbial Inactivation and Texture Degradation in Surimi Seafood During Thermal Processing
Jaczynski, J. / Park, J.W. | 2003
1031
Food Microbiology and Safety - Reduction of Moniliformin in Corn by Heat Processing
Pineda-Valdes, G. / Ryu, D. / Hanna, M.A. et al. | 2003
1031
Reduction of Moniliformin in Corn by Heat Processing
Pineda‐Valdes, G. / Ryu, D. / Hanna, M.A. et al. | 2003
1038
Effect of the Type of Frying Oil on the Consumer Preference for Doughnuts
Hatae, K. / Miyamoto, T. / Shimada, Y. et al. | 2003
1038
Sensory and Nutritive Qualities of Food - Effect of the Type of Frying Oil on the Consumer Preference for Doughnuts
Hatae, K. / Miyamoto, T. / Shimada, Y. et al. | 2003
1043
Sensory and Nutritive Qualities of Food - Relating Glucosinolate Content and Flavor of Broccoli Cultivars
Baik, H.-Y. / Juvik, J.A. / Jeffery, E.H. et al. | 2003
1043
Relating Glucosinolate Content and Flavor of Broccoli Cultivars
Baik, H.‐Y. / Juvik, J.A. / Jeffery, E.H. et al. | 2003
1051
Sensory and Nutritive Qualities of Food - Influence of Packaging Films on the Sensory and Microbiological Evolution of Minimally Processed Borage (Borrago officinalis)
Giménez, M. / Olarte, C. / Sanz, S. et al. | 2003
1051
Influence of Packaging Films on the Sensory and Microbiological Evolution of Minimally Processed Borage (Borrago officinalis)
Giménez, M. / Olarte, C. / Sanz, S. et al. | 2003
1059
Sensory and Nutritive Qualities of Food - Sodium Chloride (0.8 M) as a Better Protein Extractant for Fish Meat Quality Assessments
Munasinghe, D.M.S. / Sakai, T. | 2003
1059
Sodium Chloride (0.8 M) as a Better Protein Extractant for Fish Meat Quality Assessments
Munasinghe, D.M.S. / Sakai, T. | 2003
1063
Sensory and Nutritive Qualities of Food - Sensory Descriptive Analysis of Wheat, Corn, and Various Cereal "Gofios" from the Canary Islands
Caballero, J.M. / Gutiérrez Afonso, V.L. / Rubio, C. et al. | 2003
1063
Sensory Descriptive Analysis of Wheat, Corn, and Various Cereal “Gofios” from the Canary Islands
Caballero, J.M. / Afonso, V.L. Gutiérrez / Rubio, C. et al. | 2003
1067
Development of a Quality Index Method to Evaluate Freshness in Mediterranean Hake (Merluccius merluccius)
Baixas‐Nogueras, S. / Bover‐Cid, S. / Veciana‐Nogués, T. et al. | 2003
1067
Sensory and Nutritive Qualities of Food - Development of a Quality Index Method to Evaluate Freshness in Mediterranean Hake (Merluccius merluccius)
Baixas-Nogueras, S. / Bover-Cid, S. / Veciana-Nogués, T. et al. | 2003
1072
The Effect of Ethoxyquin and Vitamin E Supplementation on the Display Life of Beef Steaks
Maddock, R.J. / Wulf, D.M. / Mckenna, D.R. | 2003
1072
Sensory and Nutritive Qualities of Food - The Effect of Ethoxyquin and Vitamin E Supplementation on the Display Life of Beef Steaks
Maddock, R.J. / Wulf, D.M. / McKenna, D.R. | 2003
1075
Sensory Descriptive Analysis of Red Wines Undergoing Malolactic Fermentation with Oak Chips
Afonso, V.L. Gutiérrez | 2003
1075
Sensory and Nutritive Qualities of Food - Sensory Descriptive Analysis of Red Wines Undergoing Malolactic Fermentation with Oak Chips
Gutiérrez Afonso, V.L. | 2003
1080
Sensory and Nutritive Qualities of Food - Aroma of Canned Peach Halves Acidified with Clarified Lemon Juice
Saura, D. / Laencina, J. / Pérez-Lopez, A.J. et al. | 2003
1080
Aroma of Canned Peach Halves Acidified with Clarified Lemon Juice
Saura, D. / Laencina, J. / Pérez‐López, A.J. et al. | 2003
1086
Sensory and Nutritive Qualities of Food - Development of a Quality Index Method for Frozen Hake (M. capensis and M. paradoxus)
Herrero, A.M. / Huidobro, A. / Careche, M. | 2003
1086
Development of a Quality Index Method for Frozen Hake (M. capensis and M. paradoxus)
Herrero, A.M. / Huidobro, A. / Careche, M. | 2003
1093
Sensory and Nutritive Qualities of Food - Effect of Soluble Dietary Fibers on Lipase-catalyzed Hydrolysis of Tributyrin
O'Connor, C.J. / Sun, D. / Smith, B.G. et al. | 2003
1093
Effect of Soluble Dietary Fibers on Lipase‐catalyzed Hydrolysis of Tributyrin
O'Connor, C.J. / Sun, D. / Smith, B.G. et al. | 2003
1100
Sensory and Nutritive Qualities of Food - Effect of Oxygen Transmission Rate of the Packages, Light, and Storage Temperature on the Oxidative Stability of Extruded Oat Packaged in Nitrogen Atmosphere
Larsen, H. / Magnus, E.M. / Wicklund, T. | 2003
1100
Effect of Oxygen Transmission Rate of the Packages, Light, and Storage Temperature on the Oxidative Stability of Extruded Oat Packaged in Nitrogen Atmosphere
Larsen, H. / Magnus, E.M. / Wicklund, T. | 2003
1108
Sensory and Nutritive Qualities of Food - In Search of the "Ideal" Pear (pyrus spp.): Results of a Multidisciplinary Exploration
Jaeger, S.R. / Lund, C.M. / Lau, K. et al. | 2003
1108
In Search of the “Ideal” Pear (pyrus spp.): Results of a Multidisciplinary Exploration
Jaeger, S.R. / Lund, C.M. / Lau, K. et al. | 2003
1118
Consumer Attitudes and Acceptability of Soy‐fortified Yogurts
Drake, M.A. / Gerard, P.D. | 2003
1118
Sensory and Nutritive Qualities of Food - Consumer Attitudes and Acceptability of Soy-fortified Yogurts
Drake, M.A. / Gerard, P.D. | 2003
1123
Sensory and Nutritive Qualities of Food - A Protocol for Measurement of In Vivo Aroma Release from Beverages
Weel, K.G.C. / Boelrijk, A.E.M. / Burger, J.J. et al. | 2003
1123
A Protocol for Measurement of In Vivo Aroma Release from Beverages
Weel, K.G.C. / Boelrijk, A.E.M. / Burger, J.J. et al. | 2003
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