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

c423
Kinetics of Thiamin Degradation in Solutions under Ambient Storage Conditions
Pachapurkar, Darshan / Bell, Leonard N. | 2005
c427
Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration
Estévez, Mario / Ventanas, Sonia / Cava, Ramón | 2005
c433
Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid‐phase Microextraction (SPME)
Jónsdóttir, Rósa / Bragadóttir, Margrét / Arnarson, GudmundurÖRN | 2005
c441
Effect of Gamma‐Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish Kimchi
Lee, Jeung Hee / Lee, Ki‐Teak / Kim, Mee Ree | 2005
c448
Protein Structural Changes During Preparation and Storage of Surimi
Moosavi‐Nasab, Marzieh / Alli, Inteaz / Ismail, Ashraf A. et al. | 2005
e409
Impact of Ionizing Radiation and Thermal Treatments on Furan Levels in Fruit Juice
Fan, Xuetong | 2005
e415
Image Segmentation and Bruise Identification on Potatoes Using a Kohonen's Self‐Organizing Map
Marique, Thierry / Pennincx, Stephanie / Kharoubi, Ammar | 2005
e418
Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) Fillets
Birkeland, Sveinung / Sivertsvik, Morten / NIELSEN, Henrik H. et al. | 2005
e425
Fracture Analysis of Alginate Gels
Zhang, Junhua / Daubert, Christopher R. / Foegeding, E. Allen | 2005
e432
Rheological and Morphological Comparison of Thermal and Hydrostatic Pressure‐Induced Filamentous Myosin Gels
Iwasaki, Tomohito / Washio, Masahiro / Yamamoto, Katsuhiro et al. | 2005
e437
A Novel Technique for Ice Crystal Visualization in Frozen Solids Using X‐Ray Micro‐Computed Tomography
Mousavi, Reza / Miri, Taghi / Cox, P.W. et al. | 2005
m317
Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating the Lactoperoxidase System
Min, Seacheol / Harris, Linda J. / Krochta, John M. | 2005
m325
Development of Shelf‐stable Intermediate‐moisture Meat Products Using Active Edible ChitosanCoating and Irradiation
Rao, M. Shobita / Chander, Ramesh / Sharma, Arun | 2005
m332
Antimicrobial Effects of Lactoferrin, Lysozyme, and the Lactoperoxidase System and Edible Whey Protein Films Incorporating the Lactoperoxidase System Against Salmonella enterica and Escherichia coli O157:H7
Min, Seacheol / Harris, Linda J. / Krochta, John M. | 2005
m339
Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low‐Acid Fermented Sausages
Marcos, Begonya / Aymerich, Teresa / Garriga, Margarita | 2005
m345
Influence of Surface Topography on the Effectiveness of Pulsed Light Treatment for the Inactivation of Listeria innocua on Stainless‐steel Surfaces
Woodling, Sarah E. / Moraru, Carmen I. | 2005
m352
Effects of Calcium Ascorbate and Ionizing Radiation on the Survival of Listeria monocytogenes and Product Quality of Fresh‐cut ‘Gala’ Apples
Fan, Xuetong / Sokorai, Kimberly J. B. / Sommers, Christopher H. et al. | 2005
m359
Enhanced Thermal Resistance of Salmonella in Whole Muscle Compared to Ground Beef
Orta‐Ramirez, Alicia / Marks, Bradley P. / Warsow, Christopher R. et al. | 2005
m363
Effect of Water Activity on Thermal Inactivation of Salmonella in Ground Turkey
Carlson, Tausha R. / Marks, Bradley P. / Booren, Alden M. et al. | 2005
m367
Sporulation and Heat Resistance of Spores from a Clostridium sp. RKD
Dixit, Aparna / Alam, Syed Imteyaz / Dhaked, Ram Kumar et al. | 2005
s401
Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L‐α‐Aromatic Amino Acids
Lioe, Hanifah N. / Apriyantono, Anton / Takara, Kensaku et al. | 2005
S401
Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold 1-alpha-Aromatic Amino Acids
Lioe, H. N. / Apriyantono, A. / Takara, K. et al. | 2005
s406
Sensory Evaluation of Butterfat‐Vegetable Oil Blend Spread Prepared with Structured Lipid Containing Canola Oil and Caprylic Acid
Kim, Byung Hee / Shewfelt, Robert L. / Lee, Hyoungil et al. | 2005
s413
Serving Temperature Effects on Milk Flavor, Milk Aftertaste, and Volatile Compound Quantification in Nonfat and Whole Milk
Francis, Logan L. / Chambers, Delores H. / Kong, Son Hee et al. | 2005
s419
Headspace Gas Chromatography‐Mass Spectrometry and Electronic Nose Analysis of Volatile Compounds in Canned Alaska Pink Salmon Having Various Grades of Watermarking
Oliveira, Alexandra C.M. / Crapo, Charles A. / Himelbloom, Brian et al. | 2005
s427
Influence of Flavor Variability in Skim Milk Powder on Consumer Acceptability of Ingredient Applications
Caudle, Alissa D. / Yoon, Youngmo / Drake, MaryAnne | 2005
s432
Chemical Markers for Tracking the Sensory Contribution of Production Stages in Muscat Wine Distillates
Lillo, Marcial Peña Y / Agosin, Eduardo / Belancic, Andrea et al. | 2005
s442
Survival Analysis Applied to Sensory Shelf Life of Yogurts–I: Argentine Formulations
Curia, Ana / Aguerrido, Martin / Langohr, Klaus et al. | 2005
s446
Survival Analysis Applied to Sensory Shelf Life of Yogurts–II: Spanish Formulations
Salvador, Ana / Fiszman, Susana M. / Curia, Ana et al. | 2005
s450
Composition and Structure of Fat Bloom in Untempered Chocolate
Kinta, Yasuyoshi / Hatta, Tamao | 2005
s453
Effects of Long‐term Storage on Sensory and Nutritional Quality of Rolled Oats
McEwan, Michael / Ogden, Lynn V. / Pike, Oscar A. | 2005
s459
Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling Conditions
Zeng, Qing Zhu / Thorarinsdottir, Kristin A. / Olafsdottir, Gudrun | 2005
s467
The Protease‐Resistant Fraction of Smoked, Dried Bonito Lowers Serum Cholesterol in Ovariectomized Rats Fed Cholesterol‐Free Diets
Matsumoto, Junichi / Erami, Kazuo / Ogawa, Hiroshi et al. | 2005
s475
Formulation of Corn Zein Chewing Gum and Evaluation of Sensory Properties by the Time‐Intensity Method
McGowan, Bridget A. / Padua, Graciela W. / Lee, Soo‐Yeun | 2005
s482
Cutting Shape and Storage Temperature Affect Overall Quality of Fresh‐cut Papaya cv. ‘Maradol’
Rivera‐López, Javier / Vázquez‐Ortiz, Francisco A. / Ayala‐Zavala, J. Fernando et al. | 2005
s490
Lipid Oxidations in Ordinary and Dark Muscles of Fish: Influences on Rancid Off‐odor Development and Color Darkening of Yellowtail Flesh During Ice Storage
Sohn, Jeong‐Ho / Taki, Yusuke / Ushio, Hideki et al. | 2005
s497
Antioxidant Capacity of Fruit Extracts of Blackberry (Rubus sp.) Produced in Different Climatic Regions
Reyes‐Carmona, Josefina / Yousef, Gad G. / Martínez‐Peniche, Ramon A. et al. | 2005
s504
Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum)
Ramcharitar, Anisa / Badrie, Neela / Mattfeldt‐Beman, Mildred et al. | 2005
E Food Engineering and Physical Properties - Impact of Ionizing Radiation and Thermal Treatments on Furan Levels in Fruit Juice
Fan, Xuetong | 2005
S Sensory and Nutritive Qualities of Food - Umami Taste Enhancement of MSG-NaCl Mixtures by Subthreshold 1-a-Aromatic Amino Acids
Lioe, Hanifah N. / Apriyantono, Anton / Takara, Kensaku et al. | 2005
C Food Chemistry and Toxicology - Protein Structural Changes During Preparation and Storage of Surimi
Moosavi-Nasab, Marzieh / Alli, Inteaz / Ismail, Ashraf A. et al. | 2005
M Food Microbiology and Safety - Sporulation and Heat Resistance of Spores from a Clostridium sp. RKD
Dixit, Aparna / Alam, Syed Imteyaz / Dhaked, Ram Kumar et al. | 2005
S Sensory and Nutritive Qualities of Food - Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum)
Ramcharitar, Anisa / Badrie, Neela / Mattfeldt-Beman, Mildred et al. | 2005
JFS Masthead
| 2005
C Food Chemistry and Toxicology - Protein Oxidation in Frankfurters with Increasing Levels of Added Rosemary Essential Oil: Effect on Color and Texture Deterioration
Estévez, Mario / Ventanas, Sonia / Cava, Ramón | 2005
S Sensory and Nutritive Qualities of Food - Cutting Shape and Storage Temperature Affect Overall Quality of Fresh-cut Papaya cv. 'Maradol'
Rivera-López, Javier / Vázquez-Ortiz, Francisco A. / Ayala-Zavala, J.Fernando et al. | 2005
E Food Engineering and Physical Properties - Rheological and Morphological Comparison of Thermal and Hydrostatic Pressure-Induced Filamentous Myosin Gels
Iwasaki, Tomohito / Washio, Masahiro / Yamamoto, Katsuhiro et al. | 2005
E Food Engineering and Physical Properties - Fracture Analysis of Alginate Gels
Zhang, Junhua / Daubert, Christopher R. / Foegeding, E.Allen | 2005
E Food Engineering and Physical Properties - Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) Fillets
Birkeland, Sveinung / Sivertsvik, Morten / Nielsen, Henrik H. et al. | 2005
S Sensory and Nutritive Qualities of Food - Effects of Long-term Storage on Sensory and Nutritional Quality of Rolled Oats
McEwan, Michael / Ogden, Lynn V. / Pike, Oscar A. | 2005
E Food Engineering and Physical Properties - Image Segmentation and Bruise Identification on Potatoes Using a Kohonen's Self-Organizing Map
Marique, Thierry / Pennincx, Stephanie / Kharoubi, Ammar | 2005
S Sensory and Nutritive Qualities of Food - Influence of Flavor Variability in Skim Milk Powder on Consumer Acceptability of Ingredient Applications
Caudle, Alissa D. / Yoon, Youngmo / Drake, MaryAnne | 2005
M Food Microbiology and Safety - Effect of Water Activity on Thermal Inactivation of Salmonella in Ground Turkey
Carlson, Tausha R. / Marks, Bradley P. / Booren, Alden M. et al. | 2005
S Sensory and Nutritive Qualities of Food - Serving Temperature Effects on Milk Flavor, Milk Aftertaste, and Volatile Compound Quantification in Nonfat and Whole Milk
Francis, Logan L. / Chambers, Delores H. / Kong, Son Hee et al. | 2005
S Sensory and Nutritive Qualities of Food - Sensory Evaluation of Butterfat-Vegetable Oil Blend Spread Prepared with Structured Lipid Containing Canola Oil and Caprylic Acid
Kim, Byung Hee / Shewfelt, Robert L. / Lee, Hyoungil et al. | 2005
S Sensory and Nutritive Qualities of Food - Composition and Structure of Fat Bloom in Untempered Chocolate
Kinta, Yasuyoshi / Hatta, Tamao | 2005
Industrial Application Briefs
| 2005
S Sensory and Nutritive Qualities of Food - Headspace Gas Chromatography-Mass Spectrometry and Electronic Nose Analysis of Volatile Compounds in Canned Alaska Pink Salmon Having Various Grades of Watermarking
Oliveira, Alexandra C.M. / Crapo, Charles A. / Himelbloom, Brian et al. | 2005
S Sensory and Nutritive Qualities of Food - The Protease-Resistant Fraction of Smoked, Dried Bonito Lowers Serum Cholesterol in Ovariectomized Rats Fed Cholesterol-Free Diets
Matsumoto, Junichi / Erami, Kazuo / Ogawa, Hiroshi et al. | 2005
S Sensory and Nutritive Qualities of Food - Formulation of Corn Zein Chewing Gum and Evaluation of Sensory Properties by the Time-Intensity Method
McGowan, Bridget A. / Padua, Graciela W. / Lee, Soo-Yeun | 2005
S Sensory and Nutritive Qualities of Food - Antioxidant Capacity of Fruit Extracts of Blackberry (Rubus sp.) Produced in Different Climatic Regions
Reyes-Carmona, Josephina / Yousef, Gad G. / Martínez-Peniche, Ramon A. et al. | 2005
C Food Chemistry and Toxicology - Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid-phase Microextraction (SPME)
Jónsdóttir, Rósa / Bragadóttir, Margrét / Arnarson, Gudmundur Örn | 2005
C Food Chemistry and Toxicology - Effect of Gamma-Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish Kimchi
Lee, Jeung Hee / Lee, Ki-Teak / Kim, Mee Ree | 2005
Page Charge Notice
| 2005
M Food Microbiology and Safety - Influence of Surface Topography on the Effectiveness of Pulsed Light Treatment for the Inactivation of Listeria innocua on Stainless-steel Surfaces
Woodling, Sarah E. / Moraru, Carmen I. | 2005
S Sensory and Nutritive Qualities of Food - Survival Analysis Applied to Sensory Shelf Life of Yogurts -- II: Spanish Formulations
Salvador, Ana / Fiszman, Susana M. / Curia, Ana et al. | 2005
E Food Engineering and Physical Properties - A Novel Technique for Ice Crystal Visualization in Frozen Solids Using X-Ray Micro-Computed Tomography
Mousavi, Reza / Miri, Taghi / Cox, P.W. et al. | 2005
M Food Microbiology and Safety - Effects of Calcium Ascorbate and Ionizing Radiation on the Survival of Listeria monocytogenes and Product Quality of Fresh-cut 'Gala' Apples
Fan, Xuetong / Sokorai, Kimberly J.B. / Sommers, Christopher H. et al. | 2005
S Sensory and Nutritive Qualities of Food - Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling Conditions
Zeng, Qing Zhu / Thorarinsdottir, Kristin A. / Olafsdottir, Gudrun | 2005
M Food Microbiology and Safety - Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating the Lactoperoxidase System
Min, Seacheol / Harris, Linda J. / Krochta, John M. | 2005
S Sensory and Nutritive Qualities of Food - Lipid Oxidations in Ordinary and Dark Muscles of Fish: Influences on Rancid Off-odor Development and Color Darkening of Yellowtail Flesh During Ice Storage
Sohn, Jeong-Ho / Taki, Yusuke / Ushio, Hideki et al. | 2005
M Food Microbiology and Safety - Enhanced Thermal Resistance of Salmonella in Whole Muscle Compared to Ground Beef
Orta-Ramirez, Alicia / Marks, Bradley P. / Warsow, Christopher R. et al. | 2005
M Food Microbiology and Safety - Development of Shelf-stable Intermediate-moisture Meat Products Using Active Edible Chitosan Coating and Irradiation
Rao, M.Shobita / Chander, Ramesh / Sharma, Arun | 2005
M Food Microbiology and Safety - Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low-Acid Fermented Sausages
Marcos, Begonya / Aymerich, Teresa / Garriga, Margarita | 2005
S Sensory and Nutritive Qualities of Food - Chemical Markers for Tracking the Sensory Contribution of Production Stages in Muscat Wine Distillates
Agosin, Eduardo / Belancic, Andrea / Latrille, Eric | 2005
S Sensory and Nutritive Qualities of Food - Survival Analysis Applied to Sensory Shelf Life of Yogurts -- I: Argentine Formulations
Curia, Ana / Aguerrido, Martin / Langohr, Klaus et al. | 2005
C Food Chemistry and Toxicology - Kinetics of Thiamin Degradation in Solutions under Ambient Storage Conditions
Pachapurkar, Darshan / Bell, Leonard N. | 2005
M Food Microbiology and Safety - Antimicrobial Effects of Lactoferrin, Lysozyme, and the Lactoperoxidase System and Edible Whey Protein Films Incorporating the Lactoperoxidase System Against Salmonella enterica and Escherichia coli O157:H7
Min, Seacheol / Harris, Linda J. / Krochta, John M. | 2005