Journal of Food Science

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Table of contents

8319
S: Sensory and Nutritive Qualities of Food - Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy Sauce
Jeong, S.-Y. / Chung, S.J. / Suh, D.-S. et al. | 2004
C585
Effect of Gamma‐irradiation on Color, Pungency, and Volatiles of Korean Red Pepper Powder
Lee, J.H. / Sung, T.H. / Lee, K.T. et al. | 2004
C593
Involvement of Volatile Sulfur Compounds in Ionizing Radiation‐induced Off‐odor of Fresh Orange Juice
Fan, X. | 2004
C599
Optimization of the Operating Conditions for Color Correction in White Wines Based on the Use of Yeast as Fining Agent
Lopez‐Toledano, A. / Mayen, M. / Merida, J. et al. | 2004
C604
Denaturation of Tilapia Myosin Fragments by High Hydrostatic Pressure
Ko, W.‐C. / Hwang, J.‐S. / Jao, C.‐L. et al. | 2004
C608
Comparison of Color and Thiobarbituric Acid Values of Cooked Hamburger Patties after Storage of Fresh Beef Chubs in Modified Atmospheres
John, L. / Cornforth, D. / Carpenter, C.E. et al. | 2004
C615
Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates
Gbogouri, G.A. / Linder, M. / Fanni, J. et al. | 2004
C623
Effect of Extraction pH and Temperature on Isoflavone and Saponin Partitioning and Profile During Soy Protein Isolate Production
Rickert, D.A. / Meyer, M.A. / Hu, J. et al. | 2004
C632
Volatile Component Analysis of Commercially Milled Head and Broken Rice
Monsoor, M.A. / Proctor, A. | 2004
C637
Characterization of Acid‐soluble Collagen from Pacific Whiting Surimi Processing Byproducts
Kim, J.‐S. / Park, J. W. | 2004
C643
Effectiveness of Onboard Application of 4‐Hexylresorcinol in Inhibiting Melanosis in Shrimp (Parapenaeus longirostris)
Montero, P. / Martínez‐Álvarez, O. / Gómez‐Guillén, M.C. | 2004
C648
Purification of Polyphenoloxidase from the Purple‐fleshed Potato (Solanum tuberosum Jasim) and its Secondary Structure
Jang, J. / Song, K.B. | 2004
C652
Rapid Detection of Fish Major Allergen Parvalbumin by Surface Plasmon Resonance Biosensor
Lu, Y. / Ohshima, T. / Ushio, H. | 2004
C659
Fatty Acids Released from Milk Fat by Lipoprotein Lipase and Lipolytic Psychrotrophs
Ouattara, GC / Jeon, IJ / Hart‐Thakur, RA et al. | 2004
C665
Classification of Fresh and Frozen‐thawed Fish by Near‐infrared Spectroscopy
Uddin, M. / Okazaki, E. | 2004
C669
Survival of Penicillium expansum and Patulin Production on Stored Apples after Wash Treatments
Chen, L. / Ingham, B. H. / Ingham, S.C. | 2004
E361
Application of a Modified Arrhenius Equation for the Evaluation of Oxidation Rate of Sunflower Oil at Subzero Temperatures
Calligaris, S. / Manzocco, L. / Conte, L.S. et al. | 2004
E367
Model of the Inactivation of Bacterial Spores by Moist Heat and High Pressure
Rodriguez, A.C. / Larkin, J.W. / Dunn, J. et al. | 2004
E374
Gel Properties of Surimi from Bighead Carp (Aristichthys nobilis): Influence of Setting and Soy Protein Isolate
Luo, Y.K. / Pan, D.D. / Ji, B.P. | 2004
E379
Effect of Ag‐containing Nano‐composite Active Packaging System on Survival of Alicyclobacillus acidoterrestris
Nobile, M.A.del / Cannarsi, M. / Altieri, C. et al. | 2004
E384
Water Sorption and Plasticization Behavior of Spray‐dried Lactose/Protein Mixtures
Haque, M.K. / Roos, Y.H. | 2004
E392
Video Analysis to Monitor Rigor Mortis in Cultured Gulf of Mexico Sturgeon (Ancipenser oxyrynchus desotoi)
Oliveira, A.C.M. / O'Keefe, S.F. / Balaban, M.O. | 2004
E398
Effect of Ultra‐high Temperature Treatment on the Enzymatic Cross‐linking of Micellar Casein and Sodium Caseinate by Transglutaminase
Bönisch, M.P. / Lauber, S. / Kulozik, U. | 2004
E405
Reduction of Acrylamide Formation in Potato Chips by Low‐temperature Vacuum Frying
Granda, C. / Moreira, R.G. / Tichy, S.E. | 2004
E412
Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of Gels
Esturk, O. / Park, J.W. / Thawornchinsombut, S. | 2004
E417
Production of Salmon Oil from Filleting Byproducts-Effects of Storage Conditions on Lipid Oxidation and Content of v-3 Polyunsaturated Fatty Acids
Skara, T. / Sivertsvik, M. / Birkeland, S. | 2005
E417
Production of Salmon Oil from Filleting Byproducts—Effects of Storage Conditions on Lipid Oxidation and Content of ω‐3 Polyunsaturated Fatty Acids
Skåra, T. / Sivertsvik, M. / Birkeland, S. | 2004
E422
Treatment of Grape Juice by Osmotic Evaporation
Versari, A. / Ferrarini, R. / Tornielli, G.B. et al. | 2004
M207
Characterization of Pasteurized Fluid Milk Shelf‐life Attributes
Fromm, H.I. / Boor, K.J. | 2004
M215
Functional Properties of Antimicrobial Lysozyme‐Chitosan Composite Films
Park, S.‐I. / Daeschel, M.A. / Zhao, Y. | 2004
M222
Malolactic Activity of Lactic Acid Bacteria during Sauerkraut Fermentation
Johanningsmeier, S.D. / Fleming, H.P. / Breidt, R Jr. | 2004
M228
Pulsed Electric Field Processing of Beer: Microbial, Sensory, and Quality Analyses
Evrendilek, G.A. / Li, S. / Dantzer, W.R. et al. | 2004
M233
Morphological Changes in Autolytic Wine Yeast during Aging in Two Model Systems
Martinez‐Rodriguez, A.J. / Gonzalez, R. / Carrascosa, A.V. | 2004
M240
Detection of Listeria monocytogenes in Fresh Produce Using Molecular Beacon—Real‐time PCR Technology
Liming, S.H. / Zhang, Y. / Meng, J. et al. | 2004
M246
A Novel Functional Soy‐based Food Fermented by Lactic Acid Bacteria: Effect of Heat Treatment
LeBlanc, J.G. / Garro, M.S. / de Giori, G. Savoy et al. | 2004
R175
Fish Allergy: Fish and Products Thereof
Taylor, S.L. / Kabourek, J.L. / Hefle, S.L. | 2004
S301
The Compounds Contributing to the Greenness of Green Tea
Wang, L.‐F. / Park, S.‐C. / Chung, J.‐O. et al. | 2004
S306
Conjugated Linoleic Acid Reduces Lipid Oxidation in Aerobically Stored, Cooked Ground Beef Patties
Chae, S.H. / Keeton, J.T. / Smith, S.B. | 2004
S310
Effect of Volatiles and their Concentration on Perception of Tomato Descriptors
Baldwin, E.A. / Goodner, K. / Plotto, A. et al. | 2004
S319
Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy Sauce
Jeong, S.‐Y. / Chung, S.‐J. / Suh, D.‐S. et al. | 2004
S326
Sensory and Nutritional Quality of Nonfat Dry Milk in Long‐term Residential Storage
Lloyd, M.A. / Zou, J. / Ogden, L.V. et al. | 2004
M: Food Microbiology and Safety - A Novel Functional Soy-based Food Fermented by Lactic Acid Bacteria: Effect of Heat Treatment
LeBlanc, J.G. / Garro, M.S. / Giori, G.Savoy de et al. | 2004
C: Food Chemistry and Toxicology - Denaturation of Tilapia Myosin Fragments by High Hydrostatic Pressure
Ko, W.-C. / Hwang, J.-S. / Jao, C.-L. et al. | 2004
E: Food Engineering and Physical Properties - Effect of Ag-containing Nano-composite Active Packaging System on Survival of Alicyclobacillus acidoterrestris
Nobile, M.A.Del / Cannarsi, M. / Altieri, C. et al. | 2004
C: Food Chemistry and Toxicology - Volatile Component Analysis of Commercially Milled Head and Broken Rice
Monsoor, M.A. / Proctor, A. | 2004
R: Concise Reviews-Hypotheses in Food Science - Fish Allergy: Fish and Products Thereof
Taylor, S.L. / Kabourek, J.L. / Hefle, S.L. | 2004
M: Food Microbiology and Safety - Detection of Listeria monocytogenes in Fresh Produce Using Molecular Beacon -- Real-time PCR Technology
Liming, S.H. / Zhang, Y. / Meng, J. et al. | 2004
C: Food Chemistry and Toxicology - Classification of Fresh and Frozen-thawed Fish by Near-infrared Spectroscopy
Uddin, M. / Okazaki, E. | 2004
E: Food Engineering and Physical Properties - Video Analysis to Monitor Rigor Mortis in Cultured Gulf of Mexico Sturgeon (Ancipenser oxyrynchus desotoi)
Oliveira, A.C.M. / O'Keefe, S.F. / Balaban, M.O. | 2004
M: Food Microbiology and Safety - Characterization of Pasteurized Fluid Milk Shelf-life Attributes
Fromm, H.I. / Boor, K.J. | 2004
E: Food Engineering and Physical Properties - Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of Gels
Esturk, O. / Park, J.W. / Thawornchinsombut, S. | 2004
C: Food Chemistry and Toxicology - Purification of Polyphenoloxidase from the Purple-fleshed Potato (Solanum tuberosum Jasim) and its Secondary Structure
Jang, J. / Song, K.B. | 2004
C: Food Chemistry and Toxicology - Involvement of Volatile Sulfur Compounds in Ionizing Radiation-induced Off-odor of Fresh Orange Juice
Fan, X. | 2004
C: Food Chemistry and Toxicology - Effect of Extraction pH and Temperature on Isoflavone and Saponin Partitioning and Profile During Soy Protein Isolate Production
Rickert, D.A. / Meyer, M.A. / Hu, J. et al. | 2004
C: Food Chemistry and Toxicology - Rapid Detection of Fish Major Allergen Parvalbumin by Surface Plasmon Resonance Biosensor
Lu, Y. / Ohshima, T. / Ushio, H. | 2004
C: Food Chemistry and Toxicology - Effectiveness of Onboard Application of 4-Hexylresorcinol in Inhibiting Melanosis in Shrimp (Parapenaeus longirostris)
Montero, P. / Martínez-Álvarez, O. / Gómez-Guillén, M.C. | 2004
M: Food Microbiology and Safety - Morphological Changes in Autolytic Wine Yeast during Aging in Two Model Systems
Martinez-Rodriguez, A.J. / Gonzalez, R. / Carrascosa, A.V. | 2004
JFS Masthead
| 2004
E: Food Engineering and Physical Properties - Application of a Modified Arrhenius Equation for the Evaluation of Oxidation Rate of Sunflower Oil at Subzero Temperatures
Calligaris, S. / Manzocco, L. / Conte, L.S. et al. | 2004
E: Food Engineering and Physical Properties - Production of Salmon Oil from Filleting Byproducts -- Effects of Storage Conditions on Lipid Oxidation and Content of v-3 Polyunsaturated Fatty Acids
Skåra, T. / Sivertsvik, M. / Birkeland, S. | 2004
E: Food Engineering and Physical Properties - Model of the Inactivation of Bacterial Spores by Moist Heat and High Pressure
Rodriguez, A.C. / Larkin, J.W. / Dunn, J. et al. | 2004
C: Food Chemistry and Toxicology - Characterization of Acid-soluble Collagen from Pacific Whiting Surimi Processing Byproducts
Kim, J.-S. / Park, J.W. | 2004
M: Food Microbiology and Safety - Pulsed Electric Field Processing of Beer: Microbial, Sensory, and Quality Analyses
Evrendilek, G.A. / Li, S. / Dantzer, W.R. et al. | 2004
E: Food Engineering and Physical Properties - Water Sorption and Plasticization Behavior of Spray-dried Lactose-Protein Mixtures
Haque, M.K. / Roos, Y.H. | 2004
C: Food Chemistry and Toxicology - Optimization of the Operating Conditions for Color Correction in White Wines Based on the Use of Yeast as Fining Agent
Lopez-Toledano, A. / Mayen, M. / Merida, J. et al. | 2004
C: Food Chemistry and Toxicology - Fatty Acids Released from Milk Fat by Lipoprotein Lipase and Lipolytic Psychrotrophs
Ouattara, G.C. / Jeon, I.J. / Hart-Thakur, R.A. et al. | 2004
E: Food Engineering and Physical Properties - Gel Properties of Surimi from Bighead Carp (Aristichthys nobilis): Influence of Setting and Soy Protein Isolate
Luo, Y.K. / Pan, D.D. / Ji, B.P. | 2004
S: Sensory and Nutritive Qualities of Food - The Compounds Contributing to the Greenness of Green Tea
Wang, L.-F. / Park, S.-C. / Chung, J.-O. et al. | 2004
C: Food Chemistry and Toxicology - Survival of Penicillium expansum and Patulin Production on Stored Apples after Wash Treatments
Chen, L. / Ingham, B.H. / Ingham, S.C. | 2004
Industrial Application Briefs
| 2004
C: Food Chemistry and Toxicology - Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates
Gbogouri, G.A. / Linder, M. / Fanni, J. et al. | 2004
M: Food Microbiology and Safety - Functional Properties of Antimicrobial Lysozyme-Chitosan Composite Films
Park, S.-I. / Daeschel, M.A. / Zhao, Y. | 2004
M: Food Microbiology and Safety - Malolactic Activity of Lactic Acid Bacteria during Sauerkraut Fermentation
Johanningsmeier, S.D. / Fleming, H.P. / Breidt Jr, F. | 2004
S: Sensory and Nutritive Qualities of Food - Conjugated Linoleic Acid Reduces Lipid Oxidation in Aerobically Stored, Cooked Ground Beef Patties
Chae, S.H. / Keeton, J.T. / Smith, S.B. | 2004
Page Charge Notice
| 2004
E: Food Engineering and Physical Properties - Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying
Granda, C. / Moreira, R.G. / Tichy, S.E. | 2004
C: Food Chemistry and Toxicology - Comparison of Color and Thiobarbituric Acid Values of Cooked Hamburger Patties after Storage of Fresh Beef Chubs in Modified Atmospheres
John, L. / Cornforth, D. / Carpenter, C.E. et al. | 2004
E: Food Engineering and Physical Properties - Effect of Ultra-high Temperature Treatment on the Enzymatic Cross-linking of Micellar Casein and Sodium Caseinate by Transglutaminase
Bönisch, M.P. / Lauber, S. / Kulozik, U. | 2004
E: Food Engineering and Physical Properties - Treatment of Grape Juice by Osmotic Evaporation
Versari, A. / Ferrarini, R. / Tornielli, G.B. et al. | 2004
S: Sensory and Nutritive Qualities of Food - Sensory and Nutritional Quality of Nonfat Dry Milk in Long-term Residential Storage
Lloyd, M.A. / Zou, J. / Ogden, L.V. et al. | 2004
S: Sensory and Nutritive Qualities of Food - Effect of Volatiles and their Concentration on Perception of Tomato Descriptors
Baldwin, E.A. / Goodner, K. / Plotto, A. et al. | 2004
C: Food Chemistry and Toxicology - Effect of Gamma-irradiation on Color, Pungency, and Volatiles of Korean Red Pepper Powder
Lee, J.H. / Sung, T.H. / Lee, K.T. et al. | 2004