Journal of Food Science

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Table of contents

1136
Caliciviruses: A Major Cause of Foodborne Illness
Gerba, C.P. / Kayed, D. | 2003
1136
Concise Reviews in Food Science - Caliciviruses: A Major Cause of Foodborne Illness
Gerba, C.P. / Kayed, D. | 2003
1144
Biomass Nutrient Profiles of Three Microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrisis galbana
Tokuşoglu, Ö. / üUnal, M.K. | 2003
1144
Food Chemistry and Toxicology - Biomass Nutrient Profiles of Three Microalgae: Spirulina platensis, Chlorella vulgaris, and Isochrisis galbana
Tokusoglu, Ö / Ünal, M.K. | 2003
1149
Food Chemistry and Toxicology - Vascular Infusion as a Means to Improve the Antioxidant-Prooxidant Balance of Beef
Katsanidis, E. / Meyer, D.C. / Addis, P.B. et al. | 2003
1149
Vascular Infusion as a Means to Improve the Antioxidant–Prooxidant Balance of Beef
Katsanidis, E. / Meyer, D. C. / Addis, P. B. et al. | 2003
1155
Food Chemistry and Toxicology - Influence of Salmon Provenance and Smoking Process on Muscle Functional Characteristics
Montero, P. / Gomez-Guillén, M.C. / Borderias, A.J. | 2003
1155
Influence of Salmon Provenance and Smoking Process on Muscle Functional Characteristics
MONTERO, P. / GÓMEZ‐GUILLÉN, M.C. / BORDERIAS, A.J. | 2003
1161
Food Chemistry and Toxicology - Development of Intrinsic Fluorescent Multispectral Imagery Specific for Fat, Connective Tissue, and Myofibers in Meat
Skjervold, P.O. / Taylor, R.G. / Wold, J.P. et al. | 2003
1161
Development of Intrinsic Fluorescent Multispectral Imagery Specific for Fat, Connective Tissue, and Myofibers in Meat
Skjervold, P. O. / Taylor, R. G. / Wold, J. P. et al. | 2003
1169
Floc Formation and Changes in Serum Soluble Cloud Components of Fresh Valencia Orange Juice
Ackerley, J. / Wicker, L. | 2003
1169
Food Chemistry and Toxicology - Floc Formation and Changes in Serum Soluble Cloud Components of Fresh Valencia Orange Juice
Ackerley, J. / Wicker, L. | 2003
1175
Food Chemistry and Toxicology - Singlet Oxygen Oxidation for 2-Pentylfuran and 2-Pentenyfuran Formation in Soybean Oil
Min, D.B. / Callison, A.L. / Lee, H.O. | 2003
1175
Singlet Oxygen Oxidation for 2‐Pentylfuran and 2‐Pentenyfuran Formation in Soybean Oil
Min, D. B. / Callison, A. L. / Lee, H. O. | 2003
1179
Food Chemistry and Toxicology - Effect of Thermal Processing and Carbon Dioxide-assisted High-pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice
Boff, J.M. / Truong, T.T. / Min, D.B. et al. | 2003
1179
Effect of Thermal Processing and Carbon Dioxide‐assisted High‐pressure Processing on Pectinmethylesterase and Chemical Changes in Orange Juice
Boff, J. M. / Truong, T. T. / Min, D. B. et al. | 2003
1185
Food Chemistry and Toxicology - Yield and Textural Properties of Tofu as Affected by the Changes of Phytate Content During Soybean Storage
Hou, H.J. / Chang, K.C. | 2003
1185
Yield and Textural Properties of Tofu as Affected by the Changes of Phytate Content During Soybean Storage
Hou, H. J. / Chang, K. C. | 2003
1192
Food Chemistry and Toxicology - Effect of Hydrostatic Pressure on Molecular Conformation of Tilapia (Orechromis niloticus) Myosin
Ko, W.C. / Jao, C.L. / Hsu, K.C. | 2003
1192
Effect of Hydrostatic Pressure on Molecular Conformation of Tilapia (Orechromis niloticus) Myosin
Ko, W.C. / Jao, C.L. / Hsu, K.C. | 2003
1196
Functional Properties of Protein Fractions Isolated from Porcine Blood
Ramos‐Clamont, G. / Fernández‐Michel, S. / Carrillo‐Vargas, L. et al. | 2003
1196
Food Chemistry and Toxicology - Functional Properties of Protein Fractions Isolated from Porcine Blood
Ramos-Clamont, G. / Fernández-Michel, S. / Carrillo-Vargas, L. et al. | 2003
1201
Food Chemistry and Toxicology - Effects of Pulsed Electric Fields and Thermal Processing on the Stability of Bovine Immunoglobulin G (IgG) in Enriched Soymilk
Li, S.-Q. / Zhang, Q.H. / Lee, Y.-Z. et al. | 2003
1201
Effects of Pulsed Electric Fields and Thermal Processing on the Stability of Bovine Immunoglobulin G (IgG) in Enriched Soymilk
Li, S‐Q. / Zhang, Q.H. / Lee, Y‐Z. et al. | 2003
1208
Food Chemistry and Toxicology - Cryoprotection Affects Physiochemical Attributes of Rainbow Trout Fillets
Jittinandana, S. / Kenney, P.B. / Slider, S.D. | 2003
1208
Cryoprotection Affects Physiochemical Attributes of Rainbow Trout Fillets
Jittinandana, S. / Kenney, P.B. / Slider, S.D. | 2003
1215
Food Chemistry and Toxicology - Aroma-active Components of Liquid Cheddar Whey
Karagül-Yüceer, Y. / Drake, M.A. / Cadwallader, K.R. | 2003
1215
Aroma‐active Components of Liquid Cheddar Whey
Karagül‐Yüceer, Y. / Drake, M.A. / Cadwallader, K.R. | 2003
1220
Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins
Feng, J. / Xiong, Y.L. / Mikel, W.B. | 2003
1220
Food Chemistry and Toxicology - Textural Properties of Pork Frankfurters Containing Thermally- Enzymatically Modified Soy Proteins
Feng, J. / Xiong, Y.L. / Mikel, W.B. | 2003
1225
Food Chemistry and Toxicology - Aflatoxin Removal from Pistachio Nuts by Natural Natrolite
Fooladi, M.H. / Farahnaky, A. | 2003
1225
Aflatoxin Removal from Pistachio Nuts by Natural Natrolite
Fooladi, M.H. / Farahnaky, A. | 2003
1229
Treatment of Grapefruit Juice for Bitterness Removal by Amberlite IR 120 and Amberlite IR 400 and Alginate Entrapped Naringinase Enzyme
Mishra, P. / Kar, R. | 2003
1229
Food Chemistry and Toxicology - Treatment of Grapefruit Juice for Bitterness Removal by Amberlite IR 120 and Amberlite IR 1400 and Alginate Entrapped Naringinase Enzyme
Mishra, P. / Kar, R. | 2003
1234
Food Chemistry and Toxicology - Flavor Release from Cyclodextrin Complexes: Comparison of Alpha, Beta, and Gamma Types
Reineccius, T.A. / Reineccius, G.A. / Peppard, T.L. | 2003
1234
Flavor Release from Cyclodextrin Complexes: Comparison of Alpha, Beta, and Gamma Types
Reineccius, T.A. / Reineccius, G.A. / Peppard, T.L. | 2003
1240
Food Chemistry and Toxicology - Fatty Acid Composition and Oxidative Stability of Cold-pressed Edible Seed Oils
Parker, T.D. / Adams, D.A. / Zhou, K. et al. | 2003
1240
Fatty Acid Composition and Oxidative Stability of Cold‐pressed Edible Seed Oils
Parker, T.D. / Adams, D.A. / Zhou, K. et al. | 2003
1244
Food Chemistry and Toxicology - Low-Temperature Blanching of Sweetpotatoes to Improve Firmness Retention: Effect on Compositional and Textural Properties
Walter Jr, W.M. / Truong, V.-D. / Simunovic, N. et al. | 2003
1244
Low‐Temperature Blanching of Sweetpotatoes to Improve Firmness Retention: Effect on Compositional and Textural Properties
Jr. Walter, W.M. / Truong, V‐D. / Simunovic, N. et al. | 2003
1248
Food Chemistry and Toxicology - Lipid Oxidation and Carotenoids Content in Frying Oil and Fried Dough Containing Carrot Powder
Lee, J. / Kim, M. / Park, K. et al. | 2003
1248
Lipid Oxidation and Carotenoids Content in Frying Oil and Fried Dough Containing Carrot Powder
Lee, J. / Kim, M. / Park, K. et al. | 2003
1254
Food Chemistry and Toxicology - Functional and Bioactive Properties of Quinoa Seed Protein Hydrolysates
Aluko, R.E. / Monu, E. | 2003
1254
Functional and Bioactive Properties of Quinoa Seed Protein Hydrolysates
Aluko, R.E. / Monu, E. | 2003
1259
Food Chemistry and Toxicology - Off-odor Study with g-Irradiated Orange Juice Using Sensory and Volatile Compound Analyses
Yoo, S.R. / Min, S. / Prakash, A. et al. | 2003
1259
Off‐odor Study with γ‐Irradiated Orange Juice Using Sensory and Volatile Compound Analyses
Yoo, S.R. / Min, S. / Prakash, A. et al. | 2003
1265
Food Chemistry and Toxicology - Commercial-Scale Pulsed Electric Field Processing of Orange Juice
Min, S. / Jin, Z.T. / Min, S.X. et al. | 2003
1265
Commercial‐Scale Pulsed Electric Field Processing of Orange Juice
Min, S. / Jin, Z.T. / Min, S.K. et al. | 2003
1272
Improvement of Oxidative and Emulsion Stability of Model Salad Dressing by Glucose Oxidase‐catalase
Min, S. / Mistry, B.S. / Lee, H.‐O. | 2003
1272
Food Chemistry and Toxicology - Improvement of Oxidative and Emulsion Stability of Model Salad Dressing by Glucose Oxidase-catalase
Min, S. / Mistry, B.S. / Lee, H.-O. | 2003
1276
Functions of Soy Phosphatidylcholine in Dough and Bread Supplemented with Soy Protein
Urade, R. / Okamoto, S. / Yagi, T. et al. | 2003
1283
Food Chemistry and Toxicology - Measurement by ELISA of Active Lectin in Dietary Supplements Containing Kidney Bean Protein
Boniglia, C. / Fedele, E. / Sanzini, E. | 2003
1283
Measurement by ELISA of Active Lectin in Dietary Supplements Containing Kidney Bean Protein
Boniglia, C. / Fedele, E. / Sanzini, E. | 2003
1287
Food Chemistry and Toxicology - A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries
Jung, M.Y. / Choi, D.S. / Ju, J.W. | 2003
1287
A Novel Technique for Limitation of Acrylamide Formation in Fried and Baked Corn Chips and in French Fries
Jung, M.Y. / Choi, D.S. / Ju, J.W. | 2003
1292
Shelf Life Prediction of Cereal‐based Dry Foods Packed in Moisture‐sensitive Films
Del Nobile, M.A. / Buonocore, G.G. / Limbo, S. et al. | 2003
1292
Food Engineering and Physical Properties - Shelf Life Prediction of Cereal-based Dry Foods Packed in Moisture-sensitive Films
Nobile, M.A.Del / Buonocore, G.G. / Limbo, S. et al. | 2003
1301
Food Engineering and Physical Properties - Functionality of Palm Oil as a Stabilizer in Peanut Butter
Aryana, K.J. / Resurreccion, A.V.A. / Chinnan, M.S. et al. | 2003
1301
Functionality of Palm Oil as a Stabilizer in Peanut Butter
Aryana, K.J / Resurreccion, A.V.A. / Chinnan, M.S. et al. | 2003
1308
Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness
Antonova, I. / Mallikarjunan, P. / Duncan, S.E. | 2003
1308
Food Engineering and Physical Properties - Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness
Antonova, I. / Mallikarjunan, P. / Duncan, S.E. | 2003
1316
Food Engineering and Physical Properties - Modeling the Spaghetti Hydration Kinetics During Cooking and Overcooking
Nobile, M.A.Del / Buonocore, G.G. / Panizza, A. et al. | 2003
1316
Modeling the Spaghetti Hydration Kinetics During Cooking and Overcooking
Del Nobile, M.A. / Buonocore, G.G. / Panizza, A. et al. | 2003
1324
Food Engineering and Physical Properties - Bigelow's General Method Revisited: Development of a New Calculation Technique
Simpson, R. / Almonacid, S. / Teixeira, A. | 2003
1324
Bigelow's General Method Revisited: Development of a New Calculation Technique
Simpson, R. / Almonacid, S. / Teixeira, A. | 2003
1334
Food Engineering and Physical Properties - Modeling the Water Barrier Properties of Nylon Film Intended for Food Packaging Applications
Nobile, M.A.Del / Buonocore, G.G. / Altieri, C. et al. | 2003
1334
Modeling the Water Barrier Properties of Nylon Film Intended for Food Packaging Applications
Del Nobile, M.A. / Buonocore, G.G. / Altieri, C. et al. | 2003
1341
Food Engineering and Physical Properties - MRI Temperature Mapping and Determination of Liquid-particulate Heat Transfer Coefficient in an Ohmically heated Food System
Ye, X. / Ruan, R. / Chen, P. et al. | 2003
1341
MRI Temperature Mapping and Determination of Liquid‐particulate Heat Transfer Coefficient in an Ohmically Heated Food System
Ye, X. / Ruan, R. / Chen, P. et al. | 2003
1347
Mass Transfer in Strawberry Tissue During Osmotic Treatment I: Microstructural Changes
Ferrando, M. / Spiess, W.E.L. | 2003
1347
Food Engineering and Physical Properties - Mass Transfer in Strawberry Tissue During Osmotic Treatment I: Microstructural Changes
Ferrando, M. / Spiess, W.E.L. | 2003
1356
Food Engineering and Physical Properties - Mass Transfer in Strawberry Tissue During Osmotic Treatment II: Structure-function Relationships
Ferrando, M. / Spiess, W.E.L. | 2003
1356
Mass Transfer in Strawberry Tissue During Osmotic Treatment II: Structure‐function Relationships
Ferrando, M. / Spiess, W.E.L. | 2003
1365
Modeling the Lysozyme Release Kinetics from Antimicrobial Films Intended for Food Packaging Applications
Buonocore, G.G. / Del Nobile, M.A. / Panizza, A. et al. | 2003
1365
Food Engineering and Physical Properties - Modeling the Lysozyme Release Kinetics from Antimicrobial Films Intended for Food Packaging Applications
Buonocore, G.G. / Nobile, M.A.Del / Panizza, A. et al. | 2003
1371
Large Deformation Properties of Gels and Model Comminuted Meat Products Containing Lupin Protein
Mavrakis, C. / Doxastakis, G. / Kiosseoglou, V. | 2003
1371
Food Engineering and Physical Properties - Large Deformation Properties of Gels and Model Comminuted Meat Products Containing Lupin Protein
Mavrakis, C. / Doxastakis, G. / Kiosseoglou, V. | 2003
1377
Food Engineering and Physical Properties - Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study
Ly-Nguyen, B. / Loey, A.M.Van / Smout, C. et al. | 2003
1377
Mild‐Heat and High‐Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study
Ly‐Nguyen, B. / Van Loey, A.M. / Smout, C. et al. | 2003
1384
Food Engineering and Physical Properties - Modeling Selected Properties of Extruded Waxy Maize Cross-Linked Starches with Neural Networks
Ganjyal, G.M. / Hanna, M.A. / Jones, D.D. | 2003
1384
Modeling Selected Properties of Extruded Waxy Maize Cross‐Linked Starches with Neural Networks
Ganjyal, G.M. / Hanna, M.A. / Jones, D.D. | 2003
1389
Whey Protein Isolate and Glyco‐macropeptide Recovery from Whey Using Ion Exchange Chromatography
Doultani, S. / Turhan, K.N. / Etzel, M.R. | 2003
1389
Food Engineering and Physical Properties - Whey Protein Isolate and Glyco-macropeptide Recovery from Whey Using Ion Exchange Chromatography
Doultani, S. / Turhan, K.N. / Etzel, M.R. | 2003
1396
Microwave Dielectric Properties of Solid and Liquid Foods Investigated by Time‐domain Reflectometry
Miura, N. / Yagihara, S. / Mashimo, S. | 2003
1396
Food Engineering and Physical Properties - Microwave Dielectric Properties of Solid and Liquid Foods Investigated by Time-domain Reflectometry
Miura, N. / Yagihara, S. / Mashimo, S. | 2003
1404
Effects of Starter Culture and Coagulating Enzymes on Viscoelastic Behavior and Melt of Mozzarella Cheese
Dave, R.I. / Sharma, P. / Muthukumarappan, K. | 2003
1404
Food Engineering and Physical Properties - Effects of Starter Culture and Coagulating Enzymes on Viscoelastic Behavior and Melt of Mozzarella Cheese
Dave, R.I. / Sharma, P. / Muthukumarappan, K. | 2003
1411
Surface Characterization of Caramel at the Micrometer Scale
Morton, D.N. / Roberts, C.J. / Hey, M.J. et al. | 2003
1411
Food Engineering and Physical Properties - Surface Characterization of Caramel at the Micrometer Scale
Morton, D.N. / Roberts, C.J. / Hey, M.J. et al. | 2003
1416
Food Engineering and Physical Properties - Effect of Cold Storage on the Stability of Chub and Horse Mackerel Myoglobins
Chen, H.-H. | 2003
1416
Effect of Cold Storage on the Stability of Chub and Horse Mackerel Myoglobins
Chen, H.‐H. | 2003
1422
Reduction of Escherichia Coli O157:H7 and Lactobacillus Plantarum Numbers on Fresh Beef by Polylactic Acid and Vacuum Packaging
Lim, K. / Mustapha, A. | 2003
1422
Food Microbiology and Safety - Reduction of Escherichia Coli O157:H7 and Lactobacillus Plantarum Numbers on Fresh Beef by Polylactic Acid and Vacuum Packaging
Lim, K. / Mustapha, A. | 2003
1428
Microbiological Validation of Microwave‐Circulated Water Combination Heating Technology by Inoculated Pack Studies
Guan, D. / Gray, P. / Kang, D.‐H. et al. | 2003
1428
Food Microbiology and Safety - Microbiological Validation of Microwave-Circulated Water Combination Heating Technology by Inoculated Pack Studies
Guan, D. / Gray, P. / Kang, D.-H. et al. | 2003
1433
Inhibition of Streptococcus mutans Growth by Hen Egg‐derived Fatty Acids
Brady, D. / Lowe, N. / Gaines, S. et al. | 2003
1433
Food Microbiology and Safety - Inhibition of Streptococcus mutans Growth by Hen Egg-derived Fatty Acids
Brady, D. / Lowe, N. / Gaines, S. et al. | 2003
1438
Food Microbiology and Safety - Critical Factors Affecting the Destruction of Escherichia coli O157:H7 in Apple Cider Treated with Fumaric Acid and Sodium Benzoate
Chikthimmah, N. / LaBorde, L.F. / Beelman, R.B. | 2003
1438
Critical Factors Affecting the Destruction of Escherichia coli O157:H7 in Apple Cider Treated with Fumaric Acid and Sodium Benzoate
Chikthimmah, N. / Laborde, L.F. / Beelman, R.B. | 2003
1443
D and z Values of Salmonella, Listeria innocua, and Listeria monocytogenes in Fully Cooked Poultry Products
Murphy, R.Y. / Duncan, L.K. / Beard, B.L. et al. | 2003
1443
Food Microbiology and Safety - D and z Values of Salmonella, Listeria innocua, and Listeria monocytogenes in Fully Cooked Poultry Products
Murphy, R.Y. / Duncan, L.X. / Beard, B.L. et al. | 2003
1448
Food Microbiology and Safety - Inactivation of Escherichia coli O157:H7 on Inoculated Alfalfa Seeds with Pulsed Ultraviolet Light and Response Surface Modeling
Sharma, R.R. / Demirci, A. | 2003
1448
Inactivation of Escherichia coli O157:H7 on Inoculated Alfalfa Seeds with Pulsed Ultraviolet Light and Response Surface Modeling
Sharma, R.R. / Demirci, A. | 2003
1454
Food Microbiology and Safety - Optimization of Lactic Acid Production by Lactobacillus delbrueckii through Response Surface Methodology
Télez-Luis, S.J. / Moldes, A.B. / Alonso, J.L. et al. | 2003
1454
Optimization of Lactic Acid Production by Lactobacillus delbrueckii through Response Surface Methodology
Téllez‐Luis, S.J. / Moldes, A.B. / Alonso, J.L. et al. | 2003
1459
Food Microbiology and Safety - A PCR Assay for Specific Detection of the Pandemic Vibrio parahaemolyticus O3:K6 Clone from Shellfish
Yeung, P.S.Marie / DePaola, A. / Kaysner, C.A. et al. | 2003
1459
A PCR Assay for Specific Detection of the Pandemic Vibrio parahaemolyticus O3:K6 Clone from Shellfish
Marie Yeung, P.S. / DePaola, A. / Kaysner, C.A. et al. | 2003
1467
Effect of Modified Atmosphere Packaging and Superchilled Storage on the Microbial and Sensory Quality of Atlantic Salmon (Salmo salar) Fillets
Sivertsvik, M. / Rosnes, J.T. / Kleiberg, G.H. | 2003
1467
Food Microbiology and Safety - Effect of Modified Atmosphere Packaging and Superchilled Storage on the Microbial and Sensory Quality of Atlantic Salmon (Salmo salar) Fillets
Sivertsvik, M. / Rosnes, J.T. / Kleiberg, G.H. | 2003
1473
Antioxidant and Antibacterial Activities of Punica granatum Peel Extracts
Negi, P.S. / Jayaprakasha, G.K. | 2003
1473
Food Microbiology and Safety - Antioxidant and Antibacterial Activities of Punica granatum Peel Extracts
Negi, P.S. / Jayaprakasha, G.K. | 2003
1478
Use of Ionizing Radiation to Improve Sensory and Microbial Quality of Fresh‐cut Green Onion Leaves
Fan, X. / Niemira, B.A. / Sokorai, K.J.B. | 2003
1478
Food Microbiology and Safety - Use of Ionizing Radiation to Improve Sensory and Microbial Quality of Fresh-cut Green Onion Leaves
Fan, X. / Niemira, B.A. / Sokorai, K.J.B. | 2003
1484
Antimicrobial Properties of Raisins in Beef Jerky Preservation
Bower, C.K. / Schilke, K.F. / Daeschel, M.A. | 2003
1484
Food Microbiology and Safety - Antimicrobial Properties of Raisins in Beef Jerky Preservation
Bower, C.K. / Schilke, K.F. / Daeschel, M.A. | 2003
1492
Relating Sensory and Instrumental Texture Analyses of Atlantic Salmon
Mørkøre, T. / Einen, O. | 2003
1492
Sensory and Nutritive Qualities of Food - Relating Sensory and Instrumental Texture Analyses of Atlantic Salmon
Mørkøre, T. / Einen, O. | 2003
1498
Sensory and Nutritive Qualities of Food - Mixed Model Analysis of Sensory Characteristics of Irradiated Apple Cider
Wang, H. / Reitmeier, C.A. / Glatz, B.A. et al. | 2003
1498
Mixed Model Analysis of Sensory Characteristics of Irradiated Apple Cider
Wang, H. / Reitmeier, C.A. / Glatz, B.A. et al. | 2003
1504
Sensory and Nutritive Qualities of Food - 1-MCP Treatment Prolongs Postharvest Life of 'Santa Rosa' Plums
Salvador, A. / Cuquerella, J. / Martinez-Jávega, J.M. | 2003
1504
1‐MCP Treatment Prolongs Postharvest Life of 'Santa Rosa’Plums
Salvador, A. / Cuquerella, J. / Martínez‐Jávega, J.M. | 2003
1511
Physical, Chemical, and Sensory Properties of Bologna Sausage Made with Ostrich Meat
Fernández‐López, J. / Sayas‐Barberá, E. / Navarro, C. et al. | 2003
1511
Sensory and Nutritive Qualities of Food - Physical, Chemical, and Sensory Properties of Bologna Sausage Made with Ostrich Meat
Fernández-Lopez, J. / Sayas-Barberá, E. / Navarro, C. et al. | 2003
1516
Removing Astringency by Carbon Dioxide and Nitrogen‐Enriched Atmospheres in Persimmon Fruit cv. “Rojo brillante”
Arnal, L. / Del Río, M.A. | 2003
1516
Sensory and Nutritive Qualities of Food - Removing Astringency by Carbon Dioxide and Nitrogen-Enriched Atmospheres in Persimmon Fruit cv. "Rojo brillante"
Arnal, L. / Rio, M.A.Del | 2003
1519
Sensory and Nutritive Qualities of Food - The Importance of Taste and Other Product Factors to Consumer Interest in Nutraceutical Products: Civilian and Military Comparisons
Cardello, A.V. / Schutz, H.G. | 2003
1519
The Importance of Taste and Other Product Factors to Consumer Interest in Nutraceutical Products: Civilian and Military Comparisons
Cardello, A.V. / Schutz, H.G. | 2003
1525
Sensory and Nutritive Qualities of Food - Assessment of the Antioxidant Properties During Storage of a Dessert Made from Grape, Cherry, and Berries
Garcia-Alonso, F.J. / Periago, M.J. / Vidal-Guevara, M.L. et al. | 2003
1525
Assessment of the Antioxidant Properties During Storage of a Dessert Made from Grape, Cherry, and Berries
García‐Alonso, F.J. / Periago, M.J. / Vidal‐Guevara, M.L. et al. | 2003
1531
Sensory and Nutritive Qualities of Food - Effect of Fat Level and Partial Replacement of Pork Backfat with Olive Oil on the Lipid Oxidation and Volatile ompounds of Greek Dry Fermented Sausages
Muguerza, E. / Ansorena, D. / Bloukas, J.G. et al. | 2003
1531
Effect of Fat Level and Partial Replacement of Pork Backfat with Olive Oil on the Lipid Oxidation and Volatile Compounds of Greek Dry Fermented Sausages
Muguerza, E. / Ansorena, D. / Bloukas, J.G. et al. | 2003
1537
Sensory and Nutritive Qualities of Food - Texture and Flavor Characteristics of Beverages Containing Commercial Thickening Agents for Dysphagia Diets
Lotong, V. / Chun, S.S. / Chambers IV, E. et al. | 2003
1537
Texture and Flavor Characteristics of Beverages Containing Commercial Thickening Agents for Dysphagia Diets
Lotong, V. / Chun, S.S. / IV Chambers, E. et al. | 2003
1542
Sensory Preference, Coating Evenness, Dustiness, and Transfer Efficiency of Electrostatically Coated Potato Chips
Ratanatriwong, P. / Barringer, S.A. / Delwiche, J. | 2003
1542
Sensory and Nutritive Qualities of Food - Sensory Preference, Coating Evenness, Dustiness, and Transfer Efficiency of Electrostatically Coated Potato Chips
Ratanatriwong, P. / Barringer, S.A. / Delwiche, J. | 2003
1548
Sensory and Nutritive Qualities of Food - Rapid Colorimetric Method to Detect Indole in Shrimp with Gas Chromatography Mass Spectrometry Confirmation
Snellings, S.L. / Takenaka, N.E. / Kim-Hayes, Y. et al. | 2003
1548
Rapid Colorimetric Method to Detect Indole in Shrimp with Gas Chromatography Mass Spectrometry Confirmation
Snellings, S.L. / Takenaka, N.E. / Kim‐Hayes, Y. et al. | 2003
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