Journal of Food Science

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Table of contents

C677
Biocatalysis and Biotransformation Producing γ‐Decalactone
Neto, R.S. / Pastore, G.M. / Macedo, G.A. | 2004
C677
Biocatalysis and Biotransformation Producing gamma-Decalactone
Neto, R. S. / Pastore, G. M. / Macedo, G. A. | 2004
C681
Mercury and Fatty Acids in Canned Tuna, Salmon, and Mackerel
Shim, S.M. / Dorworth, L.E. / Lasrado, J.A. et al. | 2004
C685
Flavonoids and Antioxidant Capacity of Various Cabbage Genotypes at Juvenile Stage
Kim, D.‐O. / Padilla‐Zakour, O.I. / Griffiths, P.D. | 2004
C690
Spectrophotometric Determination of Nitrite and Nitrate in Cured Meat by Sequential Injection Analysis
Oliveira, S.M. / Lopes, T.I.M.S. / Rangel, A.O.S.S. | 2004
C696
The Effect of Electric Field on Important Food‐processing Enzymes: Comparison of Inactivation Kinetics under Conventional and Ohmic Heating
Castro, I. / Macedo, B. / Teixeira, J.A. et al. | 2004
C702
Retention of Folate, Carotenoids, and Other Quality Characteristics in Commercially Packaged Fresh Spinach
Pandrangi, S. / LaBorde, L.F. | 2004
C708
Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels
Jeong, J.Y. / Lee, E.S. / Paik, H.‐D. et al. | 2004
C713
Mutagenicity and Acute Toxicity Evaluation of 2‐Dodecylcyclobutanone
Gadgil, P. / Smith, J.S. | 2004
C717
Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat Extracts
Tang, J. / Faustman, C. / Hoagland, T.A. | 2004
C721
Internal Premature Browning in Cooked Ground Beef Patties from High‐Oxygen Modified‐Atmosphere Packaging
Seyfert, M. / Mancini, R.A. / Hunt, M.C. | 2004
C726
Kinetics for Singlet Oxygen Formation by Riboflavin Photosensitization and the Reaction between Riboflavin and Singlet Oxygen
Huang, R. / Choe, E. / Min, D.B. | 2004
C733
Effects of Riboflavin Photosensitized Oxidation on the Volatile Compounds of Soymilk
Huang, R. / Choe, E. / Min, D.B. | 2004
C739
Identification of a Biomarker for the Detection of Prohibited Meat and Bone Meal Residues in Animal Feed
Kim, S.‐H. / Huang, T.‐S. / Seymour, T.A. et al. | 2004
E433
Temperature Profiles within a Double‐pipe Heat Exchanger with Countercurrent Turbulent Flow of Newtonian Fluids: Derivation, Validation, and Application to Food Processing
Uzzan, M. / Leinen, K.M. / Labuza, T.P. | 2004
E441
Effects of Surface Characteristics and Xanthan Polymers on the Immobilization of Xanthomonas campestris to Fibrous Matrices
Hsu, C.H. / Chu, Y.F. / Argin‐Soysal, S. et al. | 2004
E449
Physical and Mechanical Properties of High‐amylose Rice and Pea Starch Films as Affected by Relative Humidity and Plasticizer
Mehyar, G.F. / Han, J.H. | 2004
E455
Numerical Analysis of Heat Transfer during Surface Pasteurization of Hot Dogs with Vacuum‐Steam‐Vacuum Technology
Huang, L. | 2004
E465
Capillary Flow and Rheology Measurements on Chocolate Crumb/Sunflower Oil Mixtures
Carbonell, S. / Hey, M.J. / Mitchell, J.R. et al. | 2004
E471
Application of Image Analysis for Classification of Ripening Bananas
Mendoza, F. / Aguilera, J.M. | 2004
E478
Influence of Chemical Composition on the Isothermal Cocoa Butter Crystallization
Foubert, I. / Vanrolleghem, P.A. / Thas, O. et al. | 2004
E488
Modeling Flow and Heat Transfer During Freezing of Foods in Forced Airstreams
Sarkar, A. / Singh, R.P. | 2004
E497
Comparison of Gelation Mechanism of Surimi between Heat and Pressure Treatment by Using Rheological and NMR Relaxation Measurements
Ahmad, M.U. / Tashiro, Y. / Matsukawa, S. et al. | 2004
E502
Use of Active Packaging for Increasing Ascorbic Acid Retention in Food Beverages
Baiano, A. / Marchitelli, V. / Tamagnone, P. et al. | 2004
E509
Centrifugation and Foam Fractionation Effect on Mucilage Recovery from Dioscorea (Yam) Tuber
Fu, Y.‐C. / Chen, S. / Lai, Y.‐J. | 2004
M251
Wine is Bactericidal to Foodborne Pathogens
Møretrø, T. / Daeschel, M.A. | 2004
M258
Characterization of Phaffia rhodozyma 3A 4–8 Generated by Low‐dose γ‐irradiation
Lee, S.H. / Sun, N.K. / Jang, J.W. et al. | 2004
M258
Characterization of Phaffia rhodozyma 3A 4-8 Generated by Low-dose gamma-irradiation
Lee, S. H. / Sun, N. K. / Jang, J. W. et al. | 2004
M262
Rapid Enumeration of Four Indicator Microorganisms in Ground Beef Using a Freeze‐dried Four‐culture Method
Oh, S.‐W. / Shin, J.‐H. / Rhee, M.‐S. et al. | 2004
M267
Effect of Electron Beam Irradiation on the Bacterial Load and Sensorial Quality of Sliced Cantaloupe
Palekar, M.P. / Cabrera‐Diaz, E. / Kalbasi‐Ashtari, A. et al. | 2004
M274
Shelf‐Life Extension of Fresh Ginger (Zingiberofficinale) by Gamma Irradiation
Mishra, B.B. / Gautam, S. / Sharma, A. | 2004
R181
IUFoST Symposium 2 Part 2: Food Production for a Growing World Population: The Impact of Food Production on Soils and Groundwater Resources
Bergstrom, L. F. | 2004
R181
Symposium 2 Part 2: Food Production for a Growing World Population
Bergström, L.F. | 2004
R185
Analytical Techniques for Nucleation Studies in Lipids: Advantages and Disadvantages
Cerdeira, M. / Candal, R.J. / Herrera, M.L. | 2004
S333
Sensory Texture and Mechanical Properties of Stranded and Particulate Whey Protein Emulsion Gels
Gwartney, E.A. / Larick, D.K. / Foegeding, E.A. | 2004
S340
How Diet and Health Labels Influence Taste and Satiation
Wansink, B. / van Ittersum, K. / Painter, J.E. | 2004
S347
Chlorophyll‐bound Magnesium in Commonly Consumed Vegetables and Fruits: Relevance to Magnesium Nutrition
Bohn, T. / Walczyk, T. / Leisibach, S. et al. | 2004
S351
Antioxidative Properties of Commercial Fruit Preparations and Stability of Bilberry and Black Currant Extracts in Milk Products
Skrede, G. / Larsen, V. Bryhn / Aaby, K. et al. | 2004
S357
Apple Phenolics Protect in Vitro Oxidative Stress‐induced Neuronal Cell Death
Heo, H. J. / Kim, D.O. / Choi, S.J. et al. | 2004
S361
Development of a Prototype High‐energy, Nutrient‐dense Food Product for Emergency Relief
Brisske, L.K. / Lee, S.‐Y. / Klein, B.P. et al. | 2004
S368
Assessment of Relationships between Sensory and Instrumental Quality of Controlled‐atmosphere‐stored ‘Fuji’ Apples by Multivariate Analysis
Echeverría, G. / Lara, I. / Fuentes, T. et al. | 2004
S376
Impact of Label Information on Consumer Assessment of Soy‐enhanced Tomato Juice
Goerlitz, C.D. / Delwiche, J.F. | 2004
S380
Photostability of Sodium Iron Ethylenediaminetetraacetic Acid (NaFeEDTA) in Stored Fish Sauce and Soy Sauce
Fidler, M.C. / Krzystek, A. / Walczyk, T. et al. | 2004
S384
Sensory Evaluation of Irradiated Ground Beef Patties for the National School Lunch Program
Fan, X. / Niemira, B.A. / Rajkowski, K.T. et al. | 2004
S388
Effects of Genotype, Root Size, Storage, and Processing on Bioactive Compounds in Organically Grown Carrots (Daucus carota L.)
Kidmose, U. / Hansen, S. L. / Christensen, L. P. et al. | 2004
S395
Jam Processing Effect on Phenolics and Antioxidant Capacity in Anthocyanin‐rich Fruits: Cherry, Plum, and Raspberry
Kim, D.‐O. / Padilla‐Zakour, O.I. | 2004
S401
Consumer Acceptability Compared with Sensory and Instrumental Measures of White Pan Bread: Sensory Shelf‐life Estimation by Survival Analysis
Gámbaro, A. / Fiszman, S. / Giménez, A. et al. | 2004
S406
Preference Mapping of Commercial Chocolate Milks
Thompson, J.L. / Drake, M.A. / Lopetcharat, K. et al. | 2004
S414
Skin Color Changes of Squids Todarodes pacificus and Loligo bleekeri During Chilled Storage
Okada, T. / Ushio, H. / Ohshima, T. | 2004
C Food Chemistry and Toxicology - Mutagenicity and Acute Toxicity Evaluation of 2-Dodecylcyclobutanone
Gadgil, P. / Smith, J.S. | 2004
E Food Engineering and Physical Properties - Physical and Mechanical Properties of High-amylose Rice and Pea Starch Films as Affected by Relative Humidity and Plasticizer
Mehyar, G.F. / Han, J.H. | 2004
S Sensory and Nutritive Qualities of Food - Antioxidative Properties of Commercial Fruit Preparations and Stability of Bilberry and Black Currant Extracts in Milk Products
Skrede, G. / Bryhn Larsen, V. / Aaby, K. et al. | 2004
C Food Chemistry and Toxicology - Mercury and Fatty Acids in Canned Tuna, Salmon, and Mackerel
Shim, S.M. / Donworth, L.E. / Lasrado, J.A. et al. | 2004
S Sensory and Nutritive Qualities of Food - Assessment of Relationships between Sensory and Instrumental Quality of Controlled-atmosphere-stored 'Fuji' Apples by Multivariate Analysis
Echeverría, G. / Lara, I. / Fuentes, T. et al. | 2004
C Food Chemistry and Toxicology - Flavonoids and Antioxidant Capacity of Various Cabbage Genotypes at Juvenile Stage
Kim, D.-O. / Padilla-Zakour, O.I. / Griffiths, P.D. | 2004
C Food Chemistry and Toxicology - Kinetics for Singlet Oxygen Formation by Riboflavin Photosensitization and the Reaction between Riboflavin and Singlet Oxygen
Huang, R. / Choe, E. / Min, D.B. | 2004
S Sensory and Nutritive Qualities of Food - Development of a Prototype High-energy, Nutrient-dense Food Product for Emergency Relief
Brisske, L.K. / Lee, S.-Y. / Klein, B.P. et al. | 2004
S Sensory and Nutritive Qualities of Food - Sensory Texture and Mechanical Properties of Stranded and Particulate Whey Protein Emulsion Gels
Gwartney, E.A. / Larick, D.K. / Foegeding, E.A. | 2004
C Food Chemistry and Toxicology - Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat Extracts
Tang, J. / Faustman, C. / Hoagland, T.A. | 2004
S Sensory and Nutritive Qualities of Food - Chlorophyll-bound Magnesium in Commonly Consumed Vegetables and Fruits: Relevance to Magnesium Nutrition
Bohn, T. / Walczyk, T. / Leisibach, S. et al. | 2004
Page Charge Notice
| 2004
C Food Chemistry and Toxicology - Identification of a Biomarker for the Detection of Prohibited Meat and Bone Meal Residues in Animal Feed
Kim, S.-H. / Huang, T.-S. / Seymour, T.A. et al. | 2004
E Food Engineering and Physical Properties - Numerical Analysis of Heat Transfer during Surface Pasteurization of Hot Dogs with Vacuum-Steam-Vacuum Technology
Huang, L. | 2004
E Food Engineering and Physical Properties - Application of Image Analysis for Classification of Ripening Bananas
Mendoza, F. / Aguilera, J.M. | 2004
JFS Masthead
| 2004
C Food Chemistry and Toxicology - Retention of Folate, Carotenoids, and Other Quality Characteristics in Commercially Packaged Fresh Spinach
Pandrangi, S. / LaBorde, L.F. | 2004
E Food Engineering and Physical Properties - Comparison of Gelation Mechanism of Surimi between Heat and Pressure Treatment by Using Rheological and NMR Relaxation Measurements
Ahmad, M.U. / Tashiro, Y. / Matsukawa, S. et al. | 2004
E Food Engineering and Physical Properties - Use of Active Packaging for Increasing Ascorbic Acid Retention in Food Beverages
Baiano, A. / Marchitelli, V. / Tamagnone, P. et al. | 2004
S Sensory and Nutritive Qualities of Food - Preference Mapping of Commercial Chocolate Milks
Thompson, J.L. / Drake, M.A. / Lopetcharat, K. et al. | 2004
M Food Microbiology and Safety - Effect of Electron Beam Irradiation on the Bacterial Load and Sensorial Quality of Sliced Cantaloupe
Palekar, M.P. / Cabrera-Diaz, E. / Kalbasi-Ashtari, A. et al. | 2004
E Food Engineering and Physical Properties - Effects of Surface Characteristics and Xanthan Polymers on the Immobilization of Xanthomonas campestris to Fibrous Matrices
Hsu, C.H. / Chu, Y.E. / Argin-Soysal, S. et al. | 2004
Industrial Application Briefs
| 2004
S Sensory and Nutritive Qualities of Food - Impact of Label Information on Consumer Assessment of Soy-enhanced Tomato Juice
Goerlitz, C.D. / Delwiche, J.F. | 2004
C Food Chemistry and Toxicology - Spectrophotometric Determination of Nitrite and Nitrate in Cured Meat by Sequential Injection Analysis
Oliveira, S.M. / Lopes, T.I.M.S. / Rangel, A.O.S.S. | 2004
S Sensory and Nutritive Qualities of Food - Jam Processing Effect on Phenolics and Antioxidant Capacity in Anthocyanin-rich Fruits: Cherry, Plum, and Raspberry
Kim, D.-O. / Padilla-Zakour, O.I. | 2004
E Food Engineering and Physical Properties - Centrifugation and Foam Fractionation Effect on Mucilage Recovery from Dioscorea (Yam) Tuber
Fu, Y.-C. / Chen, S. / Lai, Y.-J. | 2004
S Sensory and Nutritive Qualities of Food - Consumer Acceptability Compared with Sensory and Instrumental Measures of White Pan Bread: Sensory Shelf-life Estimation by Survival Analysis
Gámbaro, A. / Fiszman, S. / Giménez, A. et al. | 2004
C Food Chemistry and Toxicology - Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels
Jeong, J.Y. / Lee, E.S. / Paik, H.-D. et al. | 2004
E Food Engineering and Physical Properties - Influence of Chemical Composition on the Isothermal Cocoa Butter Crystallization
Foubert, I. / Vanrolleghem, P.A. / Thas, O. et al. | 2004
R Concise Reviews-Hypotheses in Food Science - IUFoST Symposium 2 Part 2: Food Production for a Growing World Population: The Impact of Food Production on Soils and Groundwater Resources
Bergström, L.F. | 2004
C Food Chemistry and Toxicology - Biocatalysis and Biotransformation Producing g-Decalactone
Neto, R.S. / Pastore, G.M. / Macedo, G.A. | 2004
E Food Engineering and Physical Properties - Capillary Flow and Rheology Measurements on Chocolate Crumb-Sunflower Oil Mixtures
Carbonell, S. / Hey, M.J. / Mitchell, J.R. et al. | 2004
E Food Engineering and Physical Properties - Modeling Flow and Heat Transfer During Freezing of Foods in Forced Airstreams
Sarkar, A. / Singh, R.P. | 2004
S Sensory and Nutritive Qualities of Food - Effects of Genotype, Root Size, Storage, and Processing on Bioactive Compounds in Organically Grown Carrots (Daucus carota L.)
Kidmose, U. / Hansen, S.L. / Christensen, L.P. et al. | 2004
S Sensory and Nutritive Qualities of Food - Sensory Evaluation of Irradiated Ground Beef Patties for the National School Lunch Program
Fan, X. / Niemira, B.A. / Rajkowski, K.T. et al. | 2004
M Food Microbiology and Safety - Wine is Bactericidal to Foodborne Pathogens
Møretrø, T. / Daeschel, M.A. | 2004
S Sensory and Nutritive Qualities of Food - Apple Phenolics Protect in Vitro Oxidative Stress-induced Neuronal Cell Death
Heo, H.J. / Kim, D.O. / Choi, S.J. et al. | 2004
S Sensory and Nutritive Qualities of Food - Photostability of Sodium Iron Ethylenediaminetetraacetic Acid (NaFeEDTA) in Stored Fish Sauce and Soy Sauce
Fidler, M.C. / Krzystek, A. / Walczyk, T. et al. | 2004
M Food Microbiology and Safety - Shelf-Life Extension of Fresh Ginger (Zingiber officinale) by Gamma Irradiation
Mishra, B.B. / Gautam, S. / Sharma, A. | 2004
C Food Chemistry and Toxicology - Internal Premature Browning in Cooked Ground Beef Patties from High-Oxygen Modified-Atmosphere Packaging
Seyfert, M. / Mancini, R.A. / Hunt, M.C. | 2004
C Food Chemistry and Toxicology - Effects of Riboflavin Photosensitized Oxidation on the Volatile Compounds of Soymilk
Huang, R. / Min, D.B. | 2004
C Food Chemistry and Toxicology - The Effect of Electric Field on Important Food-processing Enzymes: Comparison of Inactivation Kinetics under Conventional and Ohmic Heating
Castro, I. / Macedo, B. / Teixeira, J.A. et al. | 2004
E Food Engineering and Physical Properties - Temperature Profiles within a Double-pipe Heat Exchanger with Countercurrent Turbulent Flow of Newtonian Fluids: Derivation, Validation, and Application to Food Processing
Uzzan, M. / Leinen, K.M. / Labuza, T.P. | 2004
M Food Microbiology and Safety - Rapid Enumeration of Four Indicator Microorganisms in Ground Beef Using a Freeze-dried Four-culture Method
Oh, S.-W. / Shin, J.-H. / Rhee, M.-S. et al. | 2004
S Sensory and Nutritive Qualities of Food - How Diet and Health Labels Influence Taste and Satiation
Wansink, B. / Ittersum, K.van / Painter, J.E. | 2004
S Sensory and Nutritive Qualities of Food - Skin Color Changes of Squids Todarodes pacificus and Loligo bleekeri During Chilled Storage
Okada, T. / Ushio, H. / Ohshima, T. | 2004
M Food Microbiology and Safety - Characterization of Phaffia rhodozyma 3A 4-8 Generated by Low-dose g-irradiation
Lee, S.H. / Sun, N.K. / Jang, J.W. et al. | 2004
R Concise Reviews-Hypotheses in Food Science - Analytical Techniques for Nucleation Studies in Lipids: Advantages and Disadvantages
Cerdeira, M. / Candal, R.J. / Herrera, M.L. | 2004