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

2618
Food Chemistry and Toxicology - Predictive Analysis of Cocoa Procyanidins Using Near-Infrared Spectroscopy Techniques
Whitacre, E. / Oliver, J. / Broek, R.van den et al. | 2003
2618
Predictive Analysis of Cocoa Procyanidins Using Near‐Infrared Spectroscopy Techniques
WHITACRE, E. / LIVER, J. O / VAN DEN BROEK, R. et al. | 2003
2623
Relationship Between Fragmentation of Myofibrils and Liberation of Phospholipids from Z‐Disks Induced by Calcium Ions at 0.1 mM: Mechanism of Tenderization of Pork and Beef during Postmortem Aging
SHIMADA, K. / TAKAHASHI, K. | 2003
2623
Food Chemistry and Toxicology - Relationship Between Fragmentation of Myofibrils and Liberation of Phospholipids from Z-Disks Induced by Calcium Ions at 0.1 mM: Mechanism of Tenderization of Pork and Beef during Postmortem Aging
Shimada, K. / Takahashi, K. | 2003
2630
The Use of Potato and Sweet Potato Starches Affects White Salted Noodle Quality
CHEN, Z. / SCHOLS, H. A. / VORAGEN, A. G. J. | 2003
2630
Food Chemistry and Toxicology - The Use of Potato and Sweet Potato Starches Affects White Salted Noodle Quality
Chen, Z. / Schols, H.A. / Voragen, A.G.J. | 2003
2638
Food Chemistry and Toxicology - Comparison of Functional Characteristics of Modified Corn Gluten Meal In Vitro and in an Emulsified Meat Model System
Homco-Ryan, C.L. / Ryan, K.J. / Brewer, M.S. | 2003
2638
Comparison of Functional Characteristics of Modified Corn Gluten Meal In Vitro and in an Emulsified Meat Model System
HOMCO‐RYAN, C. L. / RYAN, K. J. / BREWER, M. S. | 2003
2644
Food Chemistry and Toxicology - Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated a,a-Trehalose Solutions
Cerdeira, M. / Puppo, M.C. / Martini, S. et al. | 2003
2644
Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α‐Trehalose Solutions
CERDEIRA, M. / PUPPO, M. C. / MARTINI, S. et al. | 2003
2651
Food Chemistry and Toxicology - Soy Protein Fortification of a Low-fat Dairy-based Ice Cream
Friedeck, K.G. / Karagul-Yuceer, Y. / Drake, M.A. | 2003
2651
Soy Protein Fortification of a Low‐fat Dairy‐based Ice Cream
FRIEDECK, K. G. / ARAGUL‐YUCEER, Y. K / DRAKE, M. A. | 2003
2658
Fish Species Identification by Means of Restriction Fragment Length Polymorphism and High‐Performance Liquid Chromatography
HORSTKOTTE, B. / REHBEIN, H. | 2003
2658
Food Chemistry and Toxicology - Fish Species Identification by Means of Restriction Fragment Length Polymorphism and High-Performance Liquid Chromatography
Horstkotte, B. / Rehbein, H. | 2003
2667
Food Chemistry and Toxicology - Integration of Rapid Derivatization and Gradient Elution Techniques for Enhanced High-Performance Liquid Chromatography Analysis of Key Amino Acids in Wheat Flour
Fermin, B.C. / Radinsky, J.A. / Kratochvil, R.J. et al. | 2003
2667
Integration of Rapid Derivatization and Gradient Elution Techniques for Enhanced High‐Performance Liquid Chromatography Analysis of Key Amino Acids in Wheat Flour
FERMIN, B. C. / RADINSKY, J. A. / KRATOCHVIL, R. J. et al. | 2003
2672
Antioxidant Properties of Milled‐rice Co‐products and Their Effects on Lipid Oxidation in Ground Beef
HIH, F. F. S / DAIGLE, K. W. | 2003
2672
Food Chemistry and Toxicology - Antioxidant Properties of Milled-Rice Co-Products and Their Effects on Lipid Oxidation in Ground Beef
Shih, F.F. / Daigle, K.W. | 2003
2676
Food Chemistry and Toxicology - Milled Rice Oxidation Volatiles and Odor Development
Lam, H.S. / Proctor, A. | 2003
2676
Milled Rice Oxidation Volatiles and Odor Development
LAM, H. S. / PROCTOR, A. | 2003
2684
Food Engineering and Physical Properties - Use of Positron-Emission Particle Tracking (PEPT) Technique for Velocity Measurements in Model Food Fluids
Bakalis, S. / Cox, P.W. / Wang-Nolan, W. et al. | 2003
2684
Use of Positron‐Emission Particle Tracking (PEPT) Technique for Velocity Measurements in Model Food Fluids
BAKALIS, S. / COX, P. W. / WANG‐NOLAN, W. et al. | 2003
2693
Food Engineering and Physical Properties - Production of Multiphase Water-Insoluble Microcapsules for Cell Microencapsulation Using an Emulsification-Spray-drying Technology
Picot, A. / Lacroix, C. | 2003
2693
Production of Multiphase Water‐Insoluble Microcapsules for Cell Microencapsulation Using an Emulsification/Spray‐drying Technology
PICOT, A. / LACROIX, C. | 2003
2701
Kinetic Analysis of Osmotic Dehydration Carried Out with Reused Sucrose Syrup
MOYANO, P. C. / ZÚÑIGA, R. N. | 2003
2701
Food Engineering and Physical Properties - Kinetic Analysis of Osmotic Dehydration Carried Out with Reused Sucrose Syrup
Moyano, P.C. / Zuñiga, R.N. | 2003
2706
Recovery of Aroma Compounds from Dilute Model Blueberry Solution by Pervaporation
PENG, M. / LIU, S. X. | 2003
2706
Food Engineering and Physical Properties - Recovery of Aroma Compounds from Dilute Model Blueberry Solution by Pervaporation
Peng, M. / Liu, S.X. | 2003
2711
Structure Oil‐Absorption Relationships During Deep‐Fat Frying
OUCHON, P. B / AGUILERA, J. M. / PYLE, D. L. | 2003
2711
Food Engineering and Physical Properties - Structure Oil-Absorption Relationships During Deep-Fat Frying
Bouchon, P. / Aguilera, J.M. / Pyle, D.L. | 2003
2717
Encapsulation of Fish Oil by an Enzymatic Gelation Process Using Transglutaminase Cross‐linked Proteins
CHO, Y. H. / SHIM, H. K. / PARK, J. | 2003
2717
Food Engineering and Physical Properties - Encapsulation of Fish Oil by an Enzymatic Gelation Process Using Transglutaminase Cross-linked Proteins
Cho, Y.-H. / Shim, H.K. / Park, J. | 2003
2724
Food Engineering and Physical Properties - Effects of Soy Glycinin Addition on the Conformation and Gel Strength of Two Pork Myosin Types
Lopez-Diaz, J.A. / Rodriguez-Romero, A. / Hernández-Santoyo, A. et al. | 2003
2724
Effects of Soy Glycinin Addition on the Conformation and Gel Strength of Two Pork Myosin Types
LÓPEZ‐DÍAZ, J. A. / RODRÍGUEZ‐ROMERO, A. / HERNÁNDEZ‐SANTOYO, A. et al. | 2003
2730
Food Engineering and Physical Properties - Stability of Lycopene Emulsions in Food Systems
Ribeiro, H.S. / Ax, K. / Schubert, H. | 2003
2730
Stability of Lycopene Emulsions in Food Systems
RIBEIRO, H. S. / AX, K. / SCHUBERT, H. | 2003
2735
Modeling Wound‐induced Respiration of Fresh‐cut Carrots (Daucus carota L.)
SURJADINATA, B. B. / CISNEROS‐ZEVALLOS, L. | 2003
2735
Food Engineering and Physical Properties - Modeling Wound-Induced Respiration of Fresh-Cut Carrots (Daucus carota L.)
Surjadinata, B.B. / Cisneros-Zevallos, L. | 2003
2742
Development of a Chemically Defined Medium for Growth of Bifidobacterium animalis
Kongo, J. M. / Gomes, A. M. P. / Malcata, F. X. | 2003
2742
Food Microbiology and Safety - Development of a Chemically Defined Medium for Growth of Bifidobacterium animalis
Kongo, J.M. / Gomes, A.M.P. / Malcata, F.X. | 2003
2747
Ozone and Chlorine Treatment of Minimally Processed Lettuce
GARCIA, A. / MOUNT, J. R. / DAVIDSON, P. M. | 2003
2747
Food Microbiology and Safety - Ozone and Chlorine Treatment of Minimally Processed Lettuce
Garcia, A. / Mount, J.R. / Davidson, P.M. | 2003
2752
Food Microbiology and Safety - Improved Culturing Techniques for Campylobacter
Reilly, S.S. / Gilliland, S.E. | 2003
2752
Improved Culturing Techniques for Campylobacter
REILLY, S. S. / GILLILAND, S. E. | 2003
2758
Comparison of the Real‐time Microrespirometer and Aerobic Plate Count Methods for Determination of Microbial Quality in Ground Beef
LI, X. / HSIEH, Y. H. P. | 2003
2758
Food Microbiology and Safety - Comparison of the Real-time Microrespirometer and Aerobic Plate Count Methods for Determination of Microbial Quality in Ground Beef
Li, X. / Hsieh, Y.-H.P. | 2003
2764
Food Microbiology and Safety - Evaluation of Sensory and Microbiological Changes and Identification of Proteolytic Bacteria during the Iced Storage of Farmed Turbot (Psetta maxima)
Rodriguez, O / Barros-Velázquez, J. / Ojea, A. et al. | 2003
2764
Evaluation of Sensory and Microbiological Changes and Identification of Proteolytic Bacteria during the Iced Storage of Farmed Turbot (Psetta maxima)
RODRÍGUEZ, Ó. / BARROS‐VELÁZQUEZ, J. / OJEA, A. et al. | 2003
2772
Cold Plasma Synthesis of Poly(ethylene glycol)‐like Layers on Stainless‐Steel Surfaces to Reduce Attachment and Biofilm Formation by Listeria monocytogenes
WANG, Y. / SOMERS, E. B. / MANOLACHE, S. et al. | 2003
2772
Food Microbiology and Safety - Cold Plasma Synthesis of Poly(ethylene glycol)-like Layers on Stainless-Steel Surfaces to Reduce Attachment and Biofilm Formation by Listeria monocytogenes
Wang, Y. / Somers, E.B. / Manolache, S. et al. | 2003
2780
Food Microbiology and Safety - Lethality of Listeria monocytogenes in Fully Cooked and Vacuum Packaged Chicken Leg Quarters During Steam Pasteurization
Murphy, R.Y. / Driscoll, K.H. / Arnold, M.E. et al. | 2003
2780
Lethality of Listeria monocytogenes in Fully Cooked and Vacuum Packaged Chicken Leg Quarters During Steam Pasteurization
Murphy, R. Y. / Driscoll, K. H. / Arnold, M. E. et al. | 2003
2784
Food Microbiology and Safety - Radiation Sensitivity and Recoverability of Listeria monocytogenes and Salmonella on 4 Lettuce Types
Niemira, B.A. | 2003
2784
Radiation Sensitivity and Recoverability of Listeria monocytogenes and Salmonella on 4 Lettuce Types
NIEMIRA, B. A. | 2003
2788
Food Microbiology and Safety - Bioactive Packaging Materials from Edible Chitosan Polymer -- Antimicrobial Activity Assessment on Dairy-Related Contaminants
Coma, V. / Deschamps, A. / Martial-Gros, A. | 2003
2788
Bioactive Packaging Materials from Edible Chitosan Polymer—Antimicrobial Activity Assessment on Dairy‐Related Contaminants
COMA, V. / DESCHAMPS, A. / MARTIAL‐GROS, A. | 2003
2793
Food Microbiology and Safety - Lethal and Sublethal Action of Acetic Acid on Salmonella In Vitro and on Cut Surfaces of Apple Slices
Liao, C.-H. / Shollenberger, L.M. / Phillips, J.G. | 2003
2793
Lethal and Sublethal Action of Acetic Acid on Salmonella In Vitro and on Cut Surfaces of Apple Slices
LIAO, C. H. / SHOLLENBERGER, L. M. / PHILLIPS, J. G. | 2003
2800
Sensory and Nutritive Qualities of Food - Physicochemical and Sensory Properties of Soymilk-Incorporated Bulgur
Hayta, M. / Alpaslan, M. / Cakmakli, U. | 2003
2800
Physicochemical and Sensory Properties of Soymilk‐incorporated Bulgur
HAYTA, M. / ALPASLAN, M. / CAKMAKLI, U. | 2003
2804
Scanning Electron Microscopy, Rheological Characteristics, and Bread‐Baking Performance of Wheat‐Flour Dough as Affected by Enzymes
INDRANI, D. / PRABHASANKAR, P. / RAJIV, J. et al. | 2003
2804
Sensory and Nutritive Qualities of Food - Scanning Electron Microscopy, Rheological Characteristics, and Bread-Baking Performance of Wheat-Flour Dough as Affected by Enzymes
Indrani, D. / Prabhasankar, P. / Rajiv, J. et al. | 2003
2810
Spoilage of Rested Harvested King Salmon (Oncorhynchus tshawytscha)
FLETCHER, G. C. / CORRIGAN, V. K. / SUMMERS, G. et al. | 2003
2810
Sensory and Nutritive Qualities of Food - Spoilage of Rested Harvested King Salmon (Oncorhynchus tshawytscha)
Fletcher, G.C. / Corrigan, V.K. / Summers, G. et al. | 2003
2817
Analytical Method for Determination of Some Aroma Compounds on White Wines by Solid Phase Microextraction and Gas Chromatography
FERREIRA, A. C. SILVA / DE PINHO, P. G UEDES | 2003
2817
Sensory and Nutritive Qualities of Food - Analytical Method for Determination of Some Aroma Compounds on White Wines by Solid Phase Microextraction and Gas Chromatography
Silva Ferreira, A.C. / Pinho, P.Guedes de | 2003
2821
Annual Indexes: Subjects, Authors, Reviewers
| 2003
2867
Information for Authors: IFT Scientific Journals
| 2003
2875
IFT Membership Application
| 2003
JFS Masthead
| 2003
New JFS Features for 2004
| 2003
Page Charge Notice
| 2003
Industrial Application Briefs
| 2003