Journal of Food Science

Tables of content are generated automatically and are based on records of articles contained that are available in the TIB-Portal index. Due to missing records of articles, the volume display may be incomplete, even though the whole journal is available at TIB.

Table of contents

1896
Growth Inhibition of Bacteria by Salsa Mexicana
Orozco, A. / Ogura, T. / Beltran‐Garcia, M. J. et al. | 2003
1896
Food Chemistry and Toxicology - Growth Inhibition of Bacteria by Salsa Mexicana
Orozco, A. / Ogura, T. / Beltran-Garcia, M.J. et al. | 2003
1900
Food Chemistry and Toxicology - Development of a Monoclonal Antibody for Grouper (Epinephelus marginatus) and Wreck Fish (Polyprion americanus) Authentication Using an Indirect ELISA
Asensio, L. / González, I. / Rodriguez, M.A. et al. | 2003
1900
Development of a Monoclonal Antibody for Grouper (Epinephelus marginatus) and Wreck Fish (Polyprion americanus) Authentication Using an Indirect ELISA
Asensio, L. / González, I. / Rodríguez, M.A. et al. | 2003
1904
Food Chemistry and Toxicology - Antioxidant Properties of Far Infrared-treated Rice Hull Extract in Irradiated Raw and Cooked Turkey Breast
Lee, S.-C. / Kim, J.-H. / Nam, K.C. et al. | 2003
1904
Antioxidant Properties of Far Infrared‐treated Rice Hull Extract in Irradiated Raw and Cooked Turkey Breast
Lee, S.‐C. / Kim, J.‐H. / Nam, K.C. et al. | 2003
1910
Food Chemistry and Toxicology - Effect of 1-Methylcyclopropene on the Quality of Fresh-cut Apple Slices
Perera, C.O. / Balchin, L. / Baldwin, E. et al. | 2003
1910
Effect of 1‐Methylcyclopropene on the Quality of Fresh‐cut Apple Slices
Perera, C.O. / Balchin, L. / Baldwin, E. et al. | 2003
1915
Food Chemistry and Toxicology - Effects of Alcohol Type and Amounts on Conjugated Linoleic Acid Formation During Catalytic Transfer Hydrogenation of Soybean Oil
Ju, J.W. / So, W.S. / Kim, J.H. et al. | 2003
1915
Effects of Alcohol Type and Amounts on Conjugated Linoleic Acid Formation During Catalytic Transfer Hydrogenation of Soybean Oil
Ju, J.W. / So, W.S. / Kim, J.H. et al. | 2003
1923
Pigment Changes in Fried Dough Containing Spinach Powder During Storage in the Dark
Kim, M. / Lee, J. / Choe, E. | 2003
1923
Food Chemistry and Toxicology - Pigment Changes in Fried Dough Containing Spinach Powder During Storage in the Dark
Kim, M. / Lee, J. / Choe, E. | 2003
1928
Food Chemistry and Toxicology - Heat-induced Activation of Polyphenoloxidase in Western Rock Lobster (Panulirus cygnus) Hemolymph: Implications for Heat Processing
Williams, H.G. / Davidson, G.W. / Mamo, J.C. | 2003
1928
Heat‐induced Activation of Polyphenoloxidase in Western Rock Lobster (Panulirus cygnus) Hemolymph: Implications for Heat Processing
Williams, H.G. / Davidson, G.W. / Mamo, J.C. | 2003
1933
Formation of Volatile Compounds in Soy Flour by Singlet Oxygen Oxidation During Storage Under Light
Lee, J.Y. / Min, S. / Choe, E.O. et al. | 2003
1933
Food Chemistry and Toxicology - Formation of Volatile Compounds in Soy Flour by Singlet Oxygen Oxidation During Storage Under Light
Lee, J.Y. / Min, S. / Choe, E.O. et al. | 2003
1938
Food Chemistry and Toxicology - Evaluation of Beauvericin Toxicity with the Bacterial Bioluminescence Assay and the Ames Mutagenicity Bioassay
Fotso, J. / Smith, J.S. | 2003
1938
Evaluation of Beauvericin Toxicity with the Bacterial Bioluminescence Assay and the Ames Mutagenicity Bioassay
Fotso, J. / Smith, J.S. | 2003
1942
Food Chemistry and Toxicology - Apple Polyphenol Oxidase Inhibitor(s) from Common Housefly (Musca Domestica L.)
Yoruk, R. / Hogsette, J.A. / Rolle, R.S. et al. | 2003
1942
Apple Polyphenol Oxidase Inhibitor(s) from Common Housefly (Musca Domestica L.)
Yoruk, R. / Hogsette, J.A. / Rolle, R.S. et al. | 2003
1948
The Production of High‐purity Conjugated Linoleic Acid (CLA) Using Two‐step Urea‐inclusion Crystallization I and Hydrophilic Arginine‐CLA Complex
Kim, Y.J. / Lee, K.W. / Lee, S. et al. | 2003
1948
Food Chemistry and Toxicology - The Production of High-purity Conjugated Linoleic Acid (CLA) Using Two-step Urea-inclusion Crystallization and Hydrophilic Arginine-CLA Complex
Kim, Y.J. / Lee, K.W. / Lee, S. et al. | 2003
1952
Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil‐in‐Water Emulsions
Cho, Y.‐J. / Alamed, J. / McClements, D.J. et al. | 2003
1952
Food Chemistry and Toxicology - Ability of Chelators to Alter the Physical Location and Prooxidant Activity of Iron in Oil-in-Water Emulsions
Cho, Y.-J. / Alamed, J. / McClements, D.J. et al. | 2003
1958
Food Chemistry and Toxicology - Characterization of Cider Brandy on the Basis of Aging Time
Rodriguez Madrera, R. / Blanco Gomis, D. / Mangas Alonso, J.J. | 2003
1958
Characterization of Cider Brandy on the Basis of Aging Time
Madrera, R. Rodriguez / Blanco Gomis, D. / Alonso, J.J. Mangas | 2003
1962
Food Chemistry and Toxicology - Functional and Thermal Gelation Properties of Squid Mantle Proteins Affected by Chilled and Frozen Storage
Gomez-Guillén, M.C. / Martinez-Alvarez, O. / Montero, P. | 2003
1962
Functional and Thermal Gelation Properties of Squid Mantle Proteins Affected by Chilled and Frozen Storage
Gómez‐Guillén, M.C. / Martínez‐Alvarez, O. / Montero, P. | 2003
1970
Influence of Cooling Rate on Glass Transition Temperature of Sucrose Solutions and Rice Starch Gel
Hsu, C.‐L. / Heldman, D.R. / Taylor, T.A. et al. | 2003
1970
Food Engineering and Physical Properties - Influence of Cooling Rate on Glass Transition Temperature of Sucrose Solutions and Rice Starch Gel
Hsu, C.-L. / Heldman, D.R. / Taylor, T.A. et al. | 2003
1976
Food Engineering and Physical Properties - Temperature Profiles Within Milk after Heating in a Continuous-flow Tubular Microwave System Operating at 915 MHz
Coronel, P. / Simunovic, J. / Sandeep, K.P. | 2003
1976
Temperature Profiles Within Milk after Heating in a Continuous‐flow Tubular Microwave System Operating at 915 MHz
Coronel, P. / Simunovic, J. / Sandeep, K.P. | 2003
1982
High Resolution Magnetic Resonance Imaging Evaluation of Cheese
Mahdjoub, R. / Molegnana, J. / Seurin, M.‐J. et al. | 2003
1982
Food Engineering and Physical Properties - High Resolution Magnetic Resonance Imaging Evaluation of Cheese
Mahdjoub, R. / Molegnana, J. / Seurin, M.-J. et al. | 2003
1985
Formation Conditions, Water‐vapor Permeability, and Solubility of Compression‐molded Whey Protein Films
Sothornvit, R. / Olsen, C.W. / McHugh, T.H. et al. | 2003
1985
Food Engineering and Physical Properties - Formation Conditions, Water-vapor Permeability; and Solubility of Compression-molded Whey Protein Films
Sothornvit, R. / Olsen, C.W. / McHugh, T.H. et al. | 2003
1990
Microrheology: An Experimental Technique to Visualize Food Structure Behavior Under Compression‐Extension Deformation Conditions
Nicolas, Y. / Paques, M. | 2003
1990
Food Engineering and Physical Properties - Microrheology: An Experimental Technique to Visualize Food Structure Behavior Under Compression-Extension Deformation Conditions
Nicolas, Y. / Paques, M. | 2003
1995
Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric Fields
Min, S. / Min, S.K. / Zhang, Q.H. | 2003
1995
Food Engineering and Physical Properties - Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric Fields
Min, S. / Min, S.K. / Zhang, Q.H. | 2003
2002
Stability of Dehydrofrozen Green Peas Pretreated with Nonconventional Osmotic Agents
Giannakourou, M.C. / Taoukis, P.S. | 2003
2002
Food Engineering and Physical Properties - Stability of Dehydrofrozen Green Peas Pretreated with Nonconventional Osmotic Agents
Giannakourou, M.C. / Taoukis, P.S. | 2003
2011
Textural Changes of Natural Cheddar Cheese During the Maturation Process
Pollard, A. / Sherkat, F. / Seuret, M.G. et al. | 2003
2011
Food Engineering and Physical Properties - Textural Changes of Natural Cheddar Cheese During the Maturation Process
Pollard, A. / Sherkat, F. / Seuret, M.G. et al. | 2003
2017
Food Engineering and Physical Properties - Modeling the Oxygen Barrier Properties of Nylon Film Intended for Food Packaging Applications
Nobile, M.A.Del / Buonocore, G.G. / Notte, E.La et al. | 2003
2017
Modeling the Oxygen Barrier Properties of Nylon Film Intended for Food Packaging Applications
Nobile, M.A. Del / Buonocore, G.G. / La Notte, E. et al. | 2003
2022
Changes in the Physicochemical Properties of Wheat‐ and Soy‐containing Breads During Storage as Studied by Thermal Analyses
Vittadini, E. / Vodovotz, Y. | 2003
2022
Food Engineering and Physical Properties - Changes in the Physicochemical Properties of Wheat- and Soy containing Breads During Storage as Studied by Thermal Analyses
Vittadini, E. / Vodovotz, Y. | 2003
2028
Food Engineering and Physical Properties - Sorption Behavior of Selected Aldehyde-scavenging Agents in Poly(ethylene terephthalate) Blends
Suloff, E.C. / Marcy, J.E. / Blakistone, B.A. et al. | 2003
2028
Sorption Behavior of Selected Aldehyde‐scavenging Agents in Poly(ethylene terephthalate) Blends
Suloff, E.C. / Marcy, J.E. / Blakistone, B.A. et al. | 2003
2034
Food Engineering and Physical Properties - Observation of the Structure, Moisture Distribution, and Oil Distribution in the Coating of Tempura by NMR Micro Imaging
Horigane, A.K. / Motoi, H. / Irie, K. et al. | 2003
2034
Observation of the Structure, Moisture Distribution, and Oil Distribution in the Coating of Tempura by NMR Micro Imaging
Horigane, A.K. / Motoi, H. / Irie, K. et al. | 2003
2040
Food Engineering and Physical Properties - Rapid Determination of Invert Cane Sugar Adulteration in Honey Using FTIR Spectroscopy and Multivariate Analysis
Irudayaraj, J. / Xu, F. / Tewari, J. | 2003
2040
Rapid Determination of Invert Cane Sugar Adulteration in Honey Using FTIR Spectroscopy and Multivariate Analysis
Irudayaraj, J. / Xu, R. / Tewari, J. | 2003
2046
Food Engineering and Physical Properties - Naringinase Immobilization in Polymeric Films Intended for Food Packaging Applications
Nobile, M.A.Del / Piergiovanni, L. / Buonocore, G.G. et al. | 2003
2046
Naringinase Immobilization in Polymeric Films Intended for Food Packaging Applications
Nobile, M.A. Del / Piergiovanni, L. / Buonocore, G.G. et al. | 2003
2050
Food Engineering and Physical Properties - Characteristics of Low-fat Beef Patties Formulated with Carbohydrate-Lipid Composites
Garzon, G.A. / McKeith, F.K. / Gooding, J.P. et al. | 2003
2050
Characteristics of Low‐fat Beef Patties Formulated with Carbohydrate‐Lipid Composites
Garzon, G.A. / Mckeith, F.K. / Gooding, J.P. et al. | 2003
2057
Viscoelastic Effects on the Diffusion Properties of Curdlan Gels
Lo, Y.M. / Robbins, K.L. / Argin‐Soysal, S. et al. | 2003
2057
Food Engineering and Physical Properties - Viscoelastic Effects on the Diffusion Properties of Curdlan Gels
Lo, Y.M. / Robbins, K.L. / Argin-Soysal, S. et al. | 2003
2066
Food Microbiology and Safety - Determination of the Most Bioactive Phenolic Compounds from Rosemary Against Listeria Monocytogenes: Influence of Concentration, pH, and NACl
Campo, J.Del / Nguyen-The, C. / Sergent, M. et al. | 2003
2066
Determination of the Most Bioactive Phenolic Compounds from Rosemary Against Listeria Monocytogenes: Influence of Concentration, pH, and NaCl
Campo, J. Del / Nguyen‐The, C. / Sergent, M. et al. | 2003
2072
Food Microbiology and Safety - Brine Ingredients Alter the Immunoassay of Lactate Dehydrogenase Isozyine 5 in Beef
Miller, D.R. / Keeton, J.T. / Prochaska, J.F. | 2003
2072
Brine Ingredients Alter the Immunoassay of Lactate Dehydrogenase Isozyme 5 in Beef
Miller, D.R. / Keeton, J.T. / Prochaska, J.F. | 2003
2076
Food Microbiology and Safety - Verification of Cooking Endpoint Temperatures in Beef by Immunoassay of Lactate Dehydrogenase Isozyme 5
Miller, D.R. / Keeton, J.T. / Acuff, G.R. et al. | 2003
2076
Verification of Cooking Endpoint Temperatures in Beef by Immunoassay of Lactate Dehydrogenase Isozyme 5
Miller, D.R. / Keeton, J.T. / Acuff, G.R. et al. | 2003
2080
Modeling the Yeast Growth‐Cycle in a Model Wine System
Nobile, M.A. Del / D'Amato, D. / Altieri, C. et al. | 2003
2080
Food Microbiology and Safety - Modeling the Yeast Growth-Cycle in a Model Wine System
Nobile, M.A.Del / D'Amato, D. / Altieri, C. et al. | 2003
2086
Binding of Bile Salts by Soluble Fibers and Its Effect on Deconjugation of Glycocholate by Lactobacillus acidophilus and Lactobacillus casei.
Cuesta‐Alonso, E.P. / Gilliland, S.E. | 2003
2086
Food Microbiology and Safety - Binding of Bile Salts by Soluble Fibers and Its Effect on Deconjugation of Glycocholate by Lactobacillus acidophilus and Lactobacillus casei
Cuesta-Alonso, E.P. / Gilliland, S.E. | 2003
2090
Food Microbiology and Safety - Growth of Probiotic and Traditional Yogurt Cultures in Milk Supplemented with Whey Protein Hydrolysate
McComas Jr, K.A. / Gilliland, S.E. | 2003
2090
Growth of Probiotic and Traditional Yogurt Cultures in Milk Supplemented with Whey Protein Hydrolysate
Mccomas, K.A. Jr. / Gilliland, S.E. | 2003
2096
Candida molischianaβ‐Glucosidase Production by Saccharomyces cerevisiae and its Application in Winemaking
Genovés, S. / Gil, J.V. / Manzanares, P. et al. | 2003
2096
Food Microbiology and Safety - Candida molischiana b-Glucosidase Production by Saccharomyces cerevisiae and its Application in Winemaking
Genovés, S. / Gil, J.V. / Manzanares, P. et al. | 2003
2102
Sensory and Nutritive Qualities of Food - Quality Evaluation of Pinto Beans and Green Beans Canned in Two Large Reusable Containers
McGlynn, W.G. / Davis, D.R. / Crandall, P.G. et al. | 2003
2102
Quality Evaluation of Pinto Beans and Green Beans Canned in Two Large Reusable Containers
McGlynn, W.G. / Davis, D.R. / Crandall, P.G. et al. | 2003
2107
Sensory and Nutritive Qualities of Food - Physical and Sensory Characteristics of Chiffon Cake Prepared with Erythritol as Replacement for Sucrose
Lin, S.-D. / Hwang, C.-F. / Yeh, C.-H. | 2003
2107
Physical and Sensory Characteristics of Chiffon Cake Prepared with Erythritol as Replacement for Sucrose
Lin, S‐D. / Hwang, C‐F. / Yeh, C‐H. | 2003
2111
Physicochemical Characteristics and Quality of Refrigerated Spanish Orange‐Carrot Juices and Influence of Storage Conditions
Rodrigo, D. / Arranz, J.I. / Koch, S. et al. | 2003
2111
Sensory and Nutritive Qualities of Food - Physicochemical Characteristics and Quality of Refrigerated Spanish Orange-Carrot Juices and Influence of Storage Conditions
Rodrigo, D. / Arranz, J.I. / Koch, S. et al. | 2003
2117
Comparison of Antioxidant Activities of Isoflavones from Kudzu Root (Pueraria lobata Ohwi)
Jun, M. / Fu, H.‐Y. / Hong, J. et al. | 2003
2117
Sensory and Nutritive Qualities of Food - Comparison of Antioxidant Activities of Isoflavones from Kudzu Root (Pueraria lobata Ohwi)
Jun, M. / Fu, H.-Y. / Hong, J. et al. | 2003
2123
Effects of Freezing on Quality of Cold‐smoked Salmon Based on the Measurements of Physiochemical Characteristics
Rørå, A.M.B. / Einen, O. | 2003
2123
Sensory and Nutritive Qualities of Food - Effects of Freezing on Quality of Cold-smoked Salmon Based on the Measurements of Physiochemical Characteristics
Rørå, A.M.B. / Einen, O. | 2003
2129
Dual Fortification of Salt with Iodine and Encapsulated Iron Compounds: Stability and Acceptability Testing in Morocco and Côte d'Ivoire
Wegmüller, R. / Zimmermann, M.B. / Hurrell, R.F. | 2003
2129
Sensory and Nutritive Qualities of Food - Dual Fortification of Salt with Iodine and Encapsulated Iron Compounds: Stability and Acceptability Testing in Morocco and Côte d'Ivoire
Wegmüller, R. / Zimmermann, M.B. / Hurrell, R.F. | 2003
2136
Ascorbic Acid Fortification Reduces Anthocyanins in Extruded Blueberry‐Corn Cereals
Chaovanalikit, A. / Dougherty, M.P. / Camire, M.E. et al. | 2003
2136
Sensory and Nutritive Qualities of Food - Ascorbic Acid Fortification Reduces Anthocyanins in Extruded Blueberry-Corn Cereals
Chaovanalikit, A. / Dougherty, M.P. / Camire, M.E. et al. | 2003
2141
Sensory and Nutritive Qualities of Food - Sensory Analysis of Whole Wheat-Soy Flour Breads
Shogren, R.L. / Mohamed, A.A. / Carriere, C.J. | 2003
2141
Sensory Analysis of Whole Wheat/Soy Flour Breads
Shogren, R.L. / Mohamed, A.A. / Carriere, C.J. | 2003
2146
Sensory and Nutritive Qualities of Food - Occurrence and Preclusion of Terpene Chlorohydrins in Citrus Essential Oils
Weiss, E.R. / Braddock, R.J. / Goodrich, R.M. et al. | 2003
2146
Occurrence and Preclusion of Terpene Chlorohydrins in Citrus Essential Oils
Weiss, E.R. / Braddock, R.J. / Goodrich, R.M. et al. | 2003
2150
Temporal Release of Flavor Compounds from Low‐fat and High‐fat Ice Cream During Eating
Chung, S.‐J. / Heymann, H. / Grün, I.U. | 2003
2150
Sensory and Nutritive Qualities of Food - Temporal Release of Flavor Compounds from Low-fat and High-fat Ice Cream During Eating
Chung, S.-J. / Heymann, H. / Grün, I.U. | 2003
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