Journal of Food Science

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Table of contents

C523
Quality of Whole Lobster (Homarus americanus) Treated with Sodium Tripolyphosphate Before Cooking and Frozen Storage
Calder, Beth L. / Bushway, Alfred A. / Bayer, Robert C. et al. | 2005
C529
Oxidative Degradation of Bisphenol A by Fruit Homogenates
Imanaka, Masaaki / Yamabe, Shin‐Ichi / Yamamoto, Jun et al. | 2005
C534
Effect of Processing Under Ultraviolet Light on the Shelf Life of Fresh‐Cut Cantaloupe Melon
Lamikanra, Olusola / Kueneman, Dave / Ukuku, Dike et al. | 2005
C540
The Flavonoid Eriodictyol as Substrate of Peach Polyphenol Oxidase
Jiménez‐Atiénzar, Mercedes / Escribano, Josefa / Cabanes, Juana et al. | 2005
C545
Rapid Fruit Extracts Antioxidant Capacity Determination by Fourier Transform Infrared Spectroscopy
Lam, Henry S. / Proctor, Andrew / Howard, Luke et al. | 2005
C550
Distribution of Catechins, Theaflavins, Caffeine, and Theobromine in 77 Teas Consumed in the United States
Friedman, Mendel / Kim, Soo‐Yeun / Lee, Sin‐Jung et al. | 2005
C560
Physicochemical Properties of Carboxy‐methylated Sago (Metroxylon sagu) Starch
Fadzlina, Zainal A. Noor / Karim, Alias A. / Teng, Tjoon T. | 2005
C568
Retaining Green Pigments on Thermally Processed Peels‐on Green Pears
Ngo, Thao / Zhao, Yanyun | 2005
C575
Development of a Model System to Mimic Beef Bone Discoloration
Nicolade, Cristina / Stetzer, Andrea J. / Tucker, Eve M. et al. | 2005
C581
High Hydrostatic Pressure Affects Flavor‐binding Properties of Whey Protein Concentrate
Liu, Xiaoming / Powers, Joseph R. / Swanson, Barry G. et al. | 2005
C586
Quantitative Detection of Poultry in Cooked Meat Products
Djurdjevic, Nikola / Sheu, Shyang‐Chwen / Hsieh, Yun‐Hwa P. | 2005
E505
Effect of Existence of Exogenous Protein on Physicochemical Properties of Heat‐ and Transglutaminase‐induced Bovine Collagen‐peptide Gel
Erwanto, Yuny / Kawahara, Satoshi / Katayama, Kazunori et al. | 2005
E510
Impact of Excitation and Material Parameters on the Efficiency of Ultrasonic Cutting of Bakery Products
Zahn, Susann / Schneider, Yvonne / Zücker, Gregor et al. | 2005
E514
Effect of Drying on the Nutraceutical Quality of Sea Buckthorn (Hippophae rhamnoides L. ssp. sinensis) Leaves
Guan, Tiffany T. Y. / Cenkowski, Stefan / Hydamaka, Arnie | 2005
E519
Effect of Raw Potato Composition on Acrylamide Formation in Potato Chips
Granda, Claudia / Moreira, Rosana G. / Castell‐Perez, Elena | 2005
E526
Ultrastructural and Changes in Pectin Composition of Sweet Cherry from the Application of Prefreezing Treatments
Alonso, Jesus / Tortosa, Maria E. / Canet, Wenceslao et al. | 2005
E531
Aseptic Processing of Sweetpotato Purees Using a Continuous Flow Microwave System
Coronel, Pablo / Truong, Van‐Den / Simunovic, Josip et al. | 2005
E537
Effect of Ice Storage on the Physicochemical and Dynamic Viscoelastic Properties of Ribbonfish (Trichiurus spp) Meat
Dileep, A.O. / Shamasundar, B.A. / Binsi, P.K. et al. | 2005
E546
Limiting Partition Coefficient in Progressive Freeze‐concentration
Gu, X. / Suzuki, T. / Miyawaki, Osato | 2005
E552
Freezing and Ice Recrystallization Properties of Sucrose Solutions Containing Ice Structuring Proteins from Cold‐Acclimated Winter Wheat Grass Extract
Regand, Alejandra / Goff, H. Douglas | 2005
E557
Optimization of Thermal Pretreatment Conditions for the Separation of Native alpha-Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of beta-Lactoglobulin
Tolkach, A. / Steinle, S. / Kulozik, U. | 2005
E557
Optimization of Thermal Pretreatment Conditions for the Separation of Native α‐Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of β‐Lactoglobulin
Tolkach, Alexander / Steinle, Susanne / Kulozik, Ulrich | 2005
E567
Physical Properties of Co‐crystalline Sugar and Honey
Maulny, A.P.E. / Beckett, S.T. / Mackenzie, G. | 2005
E573
Extension of Postharvest Life of Oyster Mushroom by Modified Atmosphere Packaging Technique
Jayathunge, Lasanthi / Illeperuma, Chamara | 2005
E579
Ultrastructural Variation in Beef M. longissimus dorsi as an Explanation of the Variation in Beef Tenderness
Maher, Siobhan C. / Mullen, Anna M. / Moloney, Aidan P. et al. | 2005
M393
Effectiveness of Some Natural Antimicrobial Compounds in Controlling Pathogen or Spoilage Bacteria in Lightly Fermented Chinese Cabbage
Inatsu, Yasuhiro / Bari, M. L. / Kawasaki, Susumu et al. | 2005
M398
Incorporation of the Antilisterial Bacteriocin‐like Inhibitory Substance from Pediococcus parvulus VKMX133 into Film‐forming Protein Matrices with Different Hydrophobicity
Quintero‐Salazar, Baciliza / Vernon‐Carter, E. Jaime / Guerrero‐Legarreta, Isabel et al. | 2005
M404
Activity of ε–Polylysine Against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes
Geornaras, Ifigenia / Sofos, John N. | 2005
M404
Activity of epsilon-Polylysine Against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes
Geornaras, I. / Sofos, J. N. | 2005
M409
Effectiveness of Individual or Combined Sanitizer Treatments for Inactivating Salmonella spp. on Smooth Surface, Stem Scar, and Wounds of Tomatoes
Yuk, Hyun‐Gyun / Bartz, Jerry A. / Schneider, Keith R. | 2005
M415
A 4‐Hexylresorcinol‐based Formulation to Prevent Melanosis and Microbial Growth in Chilled Tiger Prawns (Marsupenaeus japonicus) from Aquaculture
Martínez‐Álvarez, Oscar / López‐Caballero, Maria E. / Montero, Pilar et al. | 2005
R131
Recent Developments in Noninvasive Techniques for Fresh Fruit and Vegetable Internal Quality Analysis
Butz, Peter / Hofmann, Claudia / Tauscher, Bernhard | 2005
R142
Chemistry and Reactions of Reactive Oxygen Species in Foods
Choe, Eunok / Min, David B. | 2005
S563
Prediction of Microbial and Sensory Quality of Cold Smoked Atlantic Salmon (Salmo salar) by Electronic Nose
Olafsdottir, Gudrun / Chanie, Eric / Westad, Frank et al. | 2005
S575
Antioxidant Properties of Flavone C‐Glycosides from Atractylodes japonica Leaves in Human Low‐density Lipoprotein Oxidation
Kim, Young‐Chan / Jun, Mira / Jeong, Woo‐Sik et al. | 2005
S581
Effects of Oolong Tea Supplementation on Lipid Peroxidation of Athletes at Rest and Post‐exhaustive Exercise
Tsai, Pu‐Hsi / Kan, Nean‐Been / Ho, Su‐Chen et al. | 2005
S586
Sensory and Chemical Analyses of Oyster Mushrooms (Pleurotus sajor‐caju) Harvested from Different Substrates
Liu, Jianhua / Vijayakumar, Chitra / Hall, Clifford A. III et al. | 2005
S593
Nutritional, Sensory, and Physicochemical Properties of Vitamin E‐ and Mineral‐fortified Fresh‐cut Apples by Use of Vacuum Impregnation
Park, Su‐il / Kodihalli, Indumathi / Zhao, Yanyun | 2005
S600
Heat Intensity and Warmed‐over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper Levels
Emrick, Margaret E. / Penfield, Marjorie P. / Bacon, Craig D. et al. | 2005
S605
Flowers and Leaves of Tropaeolum majus L. as Rich Sources of Lutein
Niizu, P.Y. / Rodriguez‐Amaya, Delia B. | 2005
S610
Consumer and Descriptive Sensory Analysis of Black Walnut Syrup
Matta, Ziad / Chambers, Edgar IV / Naughton, Gary | 2005
M Food Microbiology and Safety - A 4-Hexylresorcinol-based Formulation to Prevent Melanosis and Microbial Growth in Chilled Tiger Prawns (Marsupenaeus japonicus) from Aquaculture
Martinez-Álvarez, Oscar / Lopez-Caballero, Maria E. / Montero, Pilar et al. | 2005
C Food Chemistry and Toxicology - Quantitative Detection of Poultry in Cooked Meat Products
Djurdjevic, Nikola / Sheu, Shyang-Chwen / Hsieh, Yun-Hwa P. | 2005
C Food Chemistry and Toxicology - Physicochemical Properties of Carboxy-methylated Sago (Metroxylon sagu) Starch
Noor Fadzlina, Zainal A. / Karim, Alias A. / Teng, Tjoon T. | 2005
E Food Engineering and Physical Properties - Optimization of Thermal Pretreatment Conditions for the Separation of Native a-Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of b-Lactoglobulin
Tolkach, Alexander / Steinle, Susanne / Kulozik, Ulrich | 2005
E Food Engineering and Physical Properties - Physical Properties of Co-crystalline Sugar and Honey
Maulny, A.P.E. / Beckett, S.T. / Mackenzie, G. | 2005
S Sensory and Nutritive Qualities of Food - Flowers and Leaves of Tropaeolum majus L. as Rich Sources of Lutein
Niizu, P.Y. / Rodriguez-Amaya, Delia B. | 2005
Annual Subject Index - Index 1
| 2005
JFS Masthead
| 2005
C Food Chemistry and Toxicology - Rapid Fruit Extracts Antioxidant Capacity Determination by Fourier Transform Infrared Spectroscopy
Lam, Henry S. / Proctor, Andrew / Howard, Luke et al. | 2005
E Food Engineering and Physical Properties - Aseptic Processing of Sweetpotato Purees Using a Continuous Flow Microwave System
Coronel, Pablo / Truong, Van-Den / Simunovic, Josip et al. | 2005
Annual Reviewer Index - Index 6
| 2005
C Food Chemistry and Toxicology - Distribution of Catechins, Theaflavins, Caffeine, and Theobromine in 77 Teas Consumed in the United States
Friedman, Mendel / Kim, Soo-Yeun / Lee, Sin-Jung et al. | 2005
M Food Microbiology and Safety - Activity of e-Polylysine Against Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes
Geornaras, Ifigenia / Sofos, John N. | 2005
S Sensory and Nutritive Qualities of Food - Effects of Oolong Tea Supplementation on Lipid Peroxidation of Athletes at Rest and Post-exhaustive Exercise
Tsai, Pu-Hsi / Kan, Nean-Been / Ho, Su-Chen et al. | 2005
R Concise Reviews-Hypotheses in Food Science - Chemistry and Reactions of Reactive Oxygen Species in Foods
Choe, Eunok / Min, David B. | 2005
S Sensory and Nutritive Qualities of Food - Sensory and Chemical Analyses of Oyster Mushrooms (Pleurotus sajor-caju) Harvested from Different Substrates
Liu, Jianhua / Vijayakumar, Chitra / Hall III, Clifford A. et al. | 2005
M Food Microbiology and Safety - Effectiveness of Individual or Combined Sanitizer Treatments for Inactivating Salmonella spp. on Smooth Surface, Stem Scar, and Wounds of Tomatoes
Yuk, Hyun-Gyun / Bartz, Jerry A. / Schneider, Keith R. | 2005
C Food Chemistry and Toxicology - High Hydrostatic Pressure Affects Flavor-binding Properties of Whey Protein Concentrate
Liu, Xiaoming / Powers, Joseph R. / Swanson, Barry G. et al. | 2005
E Food Engineering and Physical Properties - Effect of Raw Potato Composition on Acrylamide Formation in Potato Chips
Granda, Claudia / Moreira, Rosana G. / Castell-Perez, Elena | 2005
E Food Engineering and Physical Properties - Impact of Excitation and Material Parameters on the Efficiency of Ultrasonic Cutting of Bakery Products
Zahn, Susann / Schneider, Yvonne / Zücker, Gregor et al. | 2005
C Food Chemistry and Toxicology - The Flavonoid Eriodictyol as Substrate of Peach Polyphenol Oxidase
Jiménez-Atiénzar, Mercedes / Escribano, Josefa / Cabanes, Juana et al. | 2005
S Sensory and Nutritive Qualities of Food - Prediction of Microbial and Sensory Quality of Cold Smoked Atlantic Salmon (Salmo salar) by Electronic Nose
Olafsdottir, Gudrun / Chanie, Eric / Westad, Frank et al. | 2005
E Food Engineering and Physical Properties - Limiting Partition Coefficient in Progressive Freeze-concentration
Gu, X. / Suzuki, T. / Miyawaki, Osato | 2005
M Food Microbiology and Safety - Incorporation of the Antilisterial Bacteriocin-like Inhibitory Substance from Pediococcus parvulus VKMX133 into Film-forming Protein Matrices with Different Hydrophobicity
Quintero-Salazar, Baciliza / Vernon-Carter, E.Jaime / Guerrero-Legarreta, Isabel et al. | 2005
M Food Microbiology and Safety - Effectiveness of Some Natural Antimicrobial Compounds in Controlling Pathogen or Spoilage Bacteria in Lightly Fermented Chinese Cabbage
Inatsu, Yasuhiro / Bari, M.L. / Kawasaki, Susumu et al. | 2005
Page Charge Notice
| 2005
E Food Engineering and Physical Properties - Effect of Ice Storage on the Physicochemical and Dynamic Viscoelastic Properties of Ribbonfish (Trichiurus spp) Meat
Dileep, A.O. / Shamasundar, B.A. / Binsi, P.K. et al. | 2005
C Food Chemistry and Toxicology - Oxidative Degradation of Bisphenol A by Fruit Homogenates
Imanaka, Masaaki / Yamabe, Shin-ichi / Yamamoto, Jun et al. | 2005
S Sensory and Nutritive Qualities of Food - Antioxidant Properties of Flavone C-Glycosides from Atractylodes japonica Leaves in Human Low-density Lipoprotein Oxidation
Kim, Young-Chan / Jun, Mira / Jeong, Woo-Sik et al. | 2005
S Sensory and Nutritive Qualities of Food - Nutritional, Sensory, and Physicochemical Properties of Vitamin E- and Mineral-fortified Fresh-cut Apples by Use of Vacuum Impregnation
Park, Su-il / Kodihalli, Indumathi / Zhao, Yanyun | 2005
E Food Engineering and Physical Properties - Extension of Postharvest Life of Oyster Mushroom by Modified Atmosphere Packaging Technique
Jayathunge, Lasanthi / Illeperuma, Chamara | 2005
C Food Chemistry and Toxicology - Development of a Model System to Mimic Beef Bone Discoloration
Nicolade, Cristina / Stetzer, Andrea J. / Tucker, Eve M. et al. | 2005
R Concise Reviews-Hypotheses in Food Science - Recent Developments in Noninvasive Techniques for Fresh Fruit and Vegetable Internal Quality Analysis
Butz, Peter / Hofmann, Claudia / Tauscher, Bernhard | 2005
E Food Engineering and Physical Properties - Freezing and Ice Recrystallization Properties of Sucrose Solutions Containing Ice Structuring Proteins from Cold-Acclimated Winter Wheat Grass Extract
Regand, Alejandra / Goff, H.Douglas | 2005
E Food Engineering and Physical Properties - Ultrastructural Variation in Beef M. longissimus dorsi as an Explanation of the Variation in Beef Tenderness
Maher, Siobhan C. / Mullen, Anna M. / Moloney, Aidan P. et al. | 2005
Industrial Application Briefs
| 2005
E Food Engineering and Physical Properties - Effect of Drying on the Nutraceutical Quality of Sea Buckthorn (Hippophae rhamnoides L. ssp. sinensis) Leaves
Guan, Tiffany T.Y. / Cenkowski, Stefan / Hydamaka, Arnie | 2005
C Food Chemistry and Toxicology - Quality of Whole Lobster (Homarus americanus) Treated with Sodium Tripolyphosphate Before Cooking and Frozen Storage
Calder, Beth L. / Bushway, Alfred A. / Bayer, Robert C. et al. | 2005
C Food Chemistry and Toxicology - Effect of Processing Under Ultraviolet Light on the Shelf Life of Fresh-Cut Cantaloupe Melon
Lamikanra, Olusola / Kueneman, Dave / Ukuku, Dike et al. | 2005
E Food Engineering and Physical Properties - Effect of Existence of Exogenous Protein on Physicochemical Properties of Heat- and Transglutaminase-induced Bovine Collagen-peptide Gel
Erwanto, Yuny / Kawahara, Satoshi / Katayama, Kazunori et al. | 2005
C Food Chemistry and Toxicology - Retaining Green Pigments on Thermally Processed Peels-on Green Pears
Ngo, Thao / Zhao, Yanyun | 2005
E Food Engineering and Physical Properties - Ultrastructural and Changes in Pectin Composition of Sweet Cherry from the Application of Prefreezing Treatments
Alonso, Jesus / Tortosa, Maria E. / Canet, Wenceslao et al. | 2005
S Sensory and Nutritive Qualities of Food - Consumer and Descriptive Sensory Analysis of Black Walnut Syrup
Matta, Ziad / Chambers IV, Edgar / Naughton, Gary | 2005
S Sensory and Nutritive Qualities of Food - Heat Intensity and Warmed-over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper Levels
Emrick, Margaret E. / Penfield, Marjorie P. / Bacon, Craig D. et al. | 2005