Journal of Food Science

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Table of contents

C109
Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties)
Wills, Todd M. / Dewitt, Christina A. Mireles / Sigfusson, Halldor et al. | 2006
C115
Sulfite Formation in Isolated Soy Proteins
Boatright, William L / Lei, Qiingxin / Stine, Charles J. | 2006
C120
Utilization of Lactoferrin as an Iron‐Stabilizer for Soybean and Fish Oil
Shiota, Makoto / Uchida, Toshiaki / Oda, Taishi et al. | 2006
C124
Postmortem Calcium Chloride Injection Alters Ultrastructure and Improves Tenderness of Mature Chinese Yellow Cattle Longissimus Muscle
Kong, Baohua / Diao, Xinping / Xiong, Youling L. | 2006
C130
Effect of High Dietary Vitamin E on Lipid Stability of Oven‐cooked and Hot‐smoked Trout Fillets
Jittinandana, Sitima / Kenney, P. Brett / Slider, Susan D. et al. | 2006
C137
Composition and Functional Properties of Soy Protein Isolates Prepared Using Alternative Defatting and Extraction Procedures
L'hocine, Lamia / Boye, Joyce Irene / Arcand, Yves | 2006
C146
Volatile Compounds in Fermented and Acid‐hydrolyzed Soy Sauces
Lee, S.M. / Seo, B.C. / Kim, Young‐Suk | 2006
C157
Physicochemical, Microbiological, Aroma, and Flavor Profile of Selected Commercial Sweet Whey Powders
Sithole, Rhoda / McDaniel, Mina R. / Goddik, Lisbeth Meunier | 2006
C164
Identification of an Angiotensin I‐converting Enzyme Inhibitory Peptides from Protein Hydrolysates by a Soybean Protease and the Antihypertensive Effects of Hydrolysates in 4 Spontaneously Hypertensive Model Rats
Kodera, Tomohiro / Nio, Noriki | 2006
C164
Identification of an Angiotensin I-converting Enzyme Inhibitory Peptides from Protein Hydrolysates by a Soybean Protease and the Antihypertensive Effects of Hydrolysates in Spontaneously Hypertensive Model Rats
Kodera, T. / Nio, N. | 2006
C174
Enhancing Physical Properties and Antimicrobial Activity of Konjac Glucomannan Edible Films by Incorporating Chitosan and Nisin
Li, Bin / Peng, Jinli / Yie, Xiao et al. | 2006
C179
An Aqueous High‐Performance Liquid Chromatographic Procedure for the Determination of 5‐Hydroxymethylfurfural in Honey and Other Sugar‐containing Materials
Risner, Charles H. / Kiser, Melissa J. / Dube, Michael F. | 2006
C185
A >or=100000-MW Soybean Protein Fraction that Inhibits the Formation of Methanethiol and Hydrogen Sulfide in Aqueous Slurries of Isolated Soy Proteins with Added L-Cysteine
Boatright, W. L. / Lu, G. | 2006
C185
A ≥ 100000‐MW Soybean Protein Fraction that Inhibits the Formation of Methanethiol and Hydrogen Sulfide in Aqueous Slurries of Isolated Soy Proteins with Added L‐Cysteine
Boatright, William L. / Lu, Guiping | 2006
C190
Species Identification and PCR‐RFLP Analysis of Cytochrome b Gene in Cod Fish (Order Gadiformes) Products
Akasaki, Tetsuya / Yanagimoto, Takashi / Yamakami, Kaoru et al. | 2006
C196
Identification of Cross‐linking Site(s) of Myosin Heavy Chains in Oxidatively Stressed Chicken Myofibrils
Ooizumi, Tooru / Xiong, Youling L. | 2006
C200
Effects of Reducing Agent Concentration on Soy Protein Fractionation and Functionality
Deak, Nicolas A. / Murphy, Patricia A. / Johnson, Lawrence A. | 2006
C209
Effect of Alkali Dipping on Dough and Final Product Quality
Yao, Ni / Owusu‐Apenten, Richard / Zhu, L. et al. | 2006
C216
Influence of Cooking Rate, Endpoint Temperature, Post‐cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef Patties
Ryan, Suzanne M. / Seyfert, Mark / Hunt, Melvin C. et al. | 2006
C222
Effects of Sesame Oil Addition to Soybean Oil During Frying on the Lipid Oxidative Stability and Antioxidants Contents of the Fried Products During Storage in the Dark
Chung, Jiesang / Lee, Yoosung / Choe, Eunok | 2006
C227
Frozen Stability of Fish Protein Isolate Under Various Storage Conditions
Thawornchinsombut, Supawan / Park, Jae W. | 2006
C233
Effect of Antioxidants and Cooking on Stability of n‐3 Fatty Acids in Fortified Meat Products
Lee, Seok / Hernandez, Pilar / Djordjevic, Darinka et al. | 2006
E119
Properties of Chitosan Films as a Function of pH and Solvent Type
Kim, Ki Myong / Son, Jeong Hwa / Kim, Sung‐Koo et al. | 2006
E125
Impregnation and Infiltration Kinetics of Isotonic Solution in Whole Jalapeno Pepper Using a Vacuum Pulse
Martinez-Monteagudo, S. I. / Salais-Fierro, F. / Perez-Carrillo, J. R. et al. | 2006
E125
Impregnation and Infiltration Kinetics of Isotonic Solution in Whole Jalapeño Pepper Using a Vacuum Pulse
Martínez‐Monteagudo, Sergio I. / Salais‐Fierro, Fabiola / Perez‐Carrillo, J.R. et al. | 2006
E132
Recovery and Properties of Muscle Proteins Extracted from Tilapia (Oreochromis niloticus) Light Muscle by pH Shift Processing
Kristinsson, Hordur G. / Ingadottir, Bergros | 2006
E142
Characterization of Apple Juice Foams for Foam‐mat Drying Prepared with Egg White Protein and Methylcellulose
Raharitsifa, Narindra / Genovese, Diego B. / Ratti, Cristina | 2006
E152
Whey Protein‐Sucrose Coating Gloss and Integrity Stabilization by Crystallization Inhibitors
Dangaran, Kirsten L. / Renner‐Nantz, Jody / Krochta, John M. | 2006
E158
Thermorheological Characteristics of Soybean Protein Isolate
Ahmed, Jasim / Ramaswamy, Hosahalli S. / Alli, Inteaz | 2006
E164
Pasteurization of Beer by a Continuous Dense‐phase CO2 System
Dagan, Gillian F. / Balaban, Murat O. | 2006
M83
Effect of Combined Ozone and Organic Acid Treatment for Control of Escherichia coli O157:H7 and Listeria monocytogenes on Lettuce
Yuk, Hyun‐Gyun / Yoo, Mee‐Young / Yoon, Jae‐Won et al. | 2006
M88
Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in Liquid Egg White Using Pulsed Electric Field
Amiali, Malek / Ngadi, Michael O. / Smith, James P. et al. | 2006
M95
The Effectiveness of Sanitizer Treatments in Inactivation of Salmonella spp. from Bell Pepper, Cucumber, and Strawberry
Yuk, Hyun‐Gyun / Bartz, Jerry A. / Schneider, Keith R. | 2006
M100
Development and Characterization of Monoclonal and Polyclonal Antibodies Against Salmonella enterica Typhimurium for Biosensor Detection
Zhang, Shuqing / Huang, Tung‐Shi / Bridgman, Roger et al. | 2006
M105
Effect of Hexanal Vapor on Spore Viability of Penicillium expansum, Lesion Development on Whole Apples and Fruit Volatile Biosynthesis
Fan, Lihua / Song, Jun / Beaudry, Randolph M. et al. | 2006
M110
Inactivation Kinetics of Geobacillus stearothermophilus Spores in Water Using High‐pressure Processing at Elevated Temperatures
Patazca, Eduardo / Koutchma, Tatiana / Ramaswamy, Hosahalli S. | 2006
M117
Effects of Food Storage and Handling on Blow Fly (Lucilia sericata) Eggs and Larvae
Sherman, Ronald A. / Goth, Kerstin / Sherman, Julie et al. | 2006
M121
Production and Stability Studies of a Neurotoxin Produced by Clostridium sp. RKD
Dixit, Aparna / Alam, Syed Imteyaz / Dhaked, Ram Kumar et al. | 2006
R23
Heat Resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157:H7, and Listeria innocua M1, a Potential Surrogate for Listeria monocytogenes, in Meat and Poultry: A Review
O'Bryan, Corliss A. / Crandall, Philip G. / Martin, Elizabeth M. et al. | 2006
S193
Relationships between Odorant Concentration and Aroma Intensity
Kamadia, V.V. / Yoon, Youngmo / Schilling, Mark W. et al. | 2006
S198
Radiation Processing of Minimally Processed Carrot (Daucus carota) and Cucumber (Cucumis sativus) to Ensure Safety: Effect on Nutritional and Sensory Quality
Hajare, Sachin N. / Dhokane, Varsha S. / Shashidhar, R. et al. | 2006
S204
Physicochemical, Sensory, and Nutritive Qualities of Hardy Kiwifruit (Actinidia arguta‘Ananasnaya’) as Affected by Harvest Maturity and Storage
Fisk, Connie L. / McDaniel, Mina R. / Strik, Bernadine C. et al. | 2006
S211
Bitterness of Soy Extracts Containing Isoflavones and Saponins
Aldin, Erica / Reitmeier, Heryll Ann / Murphy, Patricia | 2006
S216
Inhibition of Browning on Fresh‐cut Pear Wedges by Natural Compounds
Oms‐Oliu, Gemma / Aguiló‐Aguayo, Ingrid / Martín‐Belloso, Olga | 2006
S225
Effect of Microencapsulation of Dietary Oil on Postprandial Lipemia
Tuomasjukka, Saska / Kallio, Heikki / Forssell, Pirkko | 2006
S231
Angiotensin I‐Converting Enzyme Inhibitory Activity of Soy Protein Digests in a Dynamic Model System Simulating the Upper Gastrointestinal Tract
Lo, Wendy M.Y. / Farnworth, Edward R. / Li‐Chan, Eunice C.Y. | 2006
S238
Sensory Evaluation of Sherry Vinegar: Traditional Compared to Accelerated Aging With Oak Chips
Góamez, Maria Lourdes Morales / Bellido, Benita Benítez / Tesfaye, Wendu et al. | 2006
S243
Rheological Properties of Tomato‐based Products after Thermal and High‐pressure Treatment
Verlent, Isabel / Hendrickx, Marc / Rovere, Pierpaolo et al. | 2006
S249
Sensory Attributes and Phenolic Content of Precooked Pork Breakfast Sausage with Fruit Purees
Leheska, Jennifer M. / Boyce, Janice / Brooks, J.C. et al. | 2006
S253
Coffee Antioxidant Properties: Effects of Milk Addition and Processing Conditions
Dupas, Coralie J. / Marsset‐Baglieri, Agnès C. / Ordonaud, Claire S. et al. | 2006
S259
The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken Nuggets
Ballard, Tameshia S. / Mallikarjunan, Parameswarakumar | 2006
S265
Flavor Fade in Peanuts During Short‐term Storage
Williams, Jodi E / Duncan, Susan E. / Williams, Robert C. et al. | 2006
S270
Effects of Ascorbic Acid Applied by Two Hydrocooling Methods on Physical and Chemical Properties of Green Leaf Lettuce Stored at 5 ^oC
Rivera, J. R. E. / Stone, M. B. / Stushnoff, C. et al. | 2006
S270
Effects of Ascorbic Acid Applied by Two Hydrocooling Methods on Physical and Chemical Properties of Green Leaf Lettuce Stored at 5°C
Rivera, Juan R. Esparza / Stone, Martha B. / Stushnoff, Cecil et al. | 2006
S277
Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy Sauces
Lioe, Hanifah Nuryani / Takara, Kensaku / Yasuda, Masaaki | 2006
S284
Analysis of Early Lipid Oxidation in Salmon Pate with Cod Liver Oil and Antioxidants
Olsen, E. / Veberg, A. / Vogt, G. et al. | 2006
S284
Analysis of Early Lipid Oxidation in Salmon Pâté with Cod Liver Oil and Antioxidants
Olsen, Elisabeth / Veberg, Annette / Vogt, Gjermund et al. | 2006
S293
The Antidiabetic Effect of Dietary Persimmon (Diospyros kaki L. cv. Sangjudungsi) Peel in Streptozotocin‐induced Diabetic Rats
Lee, Syng‐Ook / Chung, Shin‐Kyo / Lee, Io‐Seon | 2006
S299
Physicochemical, Microbiological, and Sensory Evaluation of Minimally Processed Tarocco Clone Oranges Packaged with 3 Different Permeability Films
Rapisarda, Paolo / Caggia, Cinzia / Lanza, Carmela M. et al. | 2006
S307
Effect of Malic and Lactic Acid Incorporated Soy Protein Coatings on the Sensory Attributes of Whole Apple and Fresh‐Cut Cantaloupe
Eswaranandam, Satchithanandam / Hettiarachchy, Navam S. / Meullenet, Jean‐Francois | 2006
C Food Chemistry and Toxicology - Effect of Antioxidants and Cooking on Stability of n-3 Fatty Acids in Fortified Meat Products
Lee, Seok / Hernandez, Pilar / Djordjevic, Darinka et al. | 2006
C Food Chemistry and Toxicology - Utilization of Lactoferrin as an Iron-Stabilizer for Soybean and Fish Oil
Shiota, Makoto / Uchida, Toshiaki / Oda, Taishi et al. | 2006
C Food Chemistry and Toxicology - Identification of Cross-linking Site(s) of Myosin Heavy Chains in Oxidatively Stressed Chicken Myofibrils
Ooizumi, Tooru / Xiong, Youling L. | 2006
C Food Chemistry and Toxicology - Sulfite Formation in Isolated Soy Proteins
Boatright, William L. / Lei, Qiingxin / Stine, Charles J. | 2006
C Food Chemistry and Toxicology - Species Identification and PCR-RFLP Analysis of Cytochrome b Gene in Cod Fish (Order Gadiformes) Products
Akasaki, Tetsuya / Yanagimoto, Takashi / Yamakami, Kaoru et al. | 2006
E Food Engineering and Physical Properties - Thermorheological Characteristics of Soybean Protein Isolate
Ahmed, J. / Ramaswamy, H.S. / Alli, I. | 2006
C Food Chemistry and Toxicology - Postmortem Calcium Chloride Injection Alters Ultrastructure and Improves Tenderness of Mature Chinese Yellow Cattle Longissimus Muscle
Kong, Baohua / Diao, Xinping / Xiong, Youling L. | 2006
S Sensory and Nutritive Qualitites of Food - Physicochemical, Sensory, and Nutritive Qualities of Hardy Kiwifruit (Actinidia arguta 'Ananasnaya') as Affected by Harvest Maturity and Storage
Fisk, Connie L. / McDaniel, Mina R. / Strik, Bernadine C. et al. | 2006
C Food Chemistry and Toxicology - An Aqueous High-Performance Liquid Chromatographic Procedure for the Determination of 5-Hydroxymethylfurfural in Honey and Other Sugar- containing Materials
Risner, Charles H. / Kiser, Melissa J. / Dube, Michael F. | 2006
M Food Microbiology and Safety - Effect of Combined Ozone and Organic Acid Treatment for Control of Escherichia coli O157:H7 and Listeria monocytogenes on Lettuce
Yuk, Hyun-Gyun / Yoo, Mee-Young / Yoon, Jae-Won et al. | 2006
M Food Microbiology and Safety - Effects of Food Storage and Handling on Blow Fly (Lucilia sericata) Eggs and Larvae
Sherman, Ronald A. / Goth, Kerstin / Sherman, Julie et al. | 2006
C Food Chemistry and Toxicology - Composition and Functional Properties of Soy Protein Isolates Prepared Using Alternative Defatting and Extraction Procedures
L'hocine, Lamia / Boye, Joyce Irene / Arcand, Yves | 2006
S Sensory and Nutritive Qualitites of Food - Coffee Antioxidant Properties: Effects of Milk Addition and Processing Conditions
Dupas, Coralie J. / Marsset-Baglieri, Agnès C. / Ordonaud, Claire S. et al. | 2006
S Sensory and Nutritive Qualitites of Food - Effect of Malic and Lactic Acid Incorporated Soy Protein Coatings on the Sensory Attributes of Whole Apple and Fresh Cut Cantaloupe
Eswaranandam, S. / Hettiarachchy, N.S. / Meullenet, J.-F. | 2006
E Food Engineering and Physical Properties - Impregnation and Infiltration Kinetics of Isotonic Solution in Whole Jalapeno Pepper Using a Vacuum Pulse
Martinez-Monteagudo, Sergio I. / Salais-Fierro, Fabiola / Perez-Carrillo, J.R. et al. | 2006
C Food Chemistry and Toxicology - Effect of High Dietary Vitamin E on Lipid Stability of Oven-cooked and Hot-smoked Trout Fillets
Jittinandana, Sitima / Kenney, P.Brett / Slider, Susan D. et al. | 2006
S Sensory and Nutritive Qualitites of Food - Relationships between Odorant Concentration and Aroma Intensity
Kamadia, V.V. / Yoon, Youngmo / Schilling, Mark W. et al. | 2006
S Sensory and Nutritive Qualitites of Food - Effects of Ascorbic Acid Applied by Two Hydrocooling Methods on Physical and Chemical Properties of Green Leaf Lettuce Stored at 5 (degree)C
Rivera, Juan R.Esparza / Stone, Martha B. / Stushnoff, Cecil et al. | 2006
S Sensory and Nutritive Qualitites of Food - Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy Sauces
Lioe, Hanifah Nuryani / Takara, Kensaku / Yasuda, Masaaki | 2006
E Food Engineering and Physical Properties - Pasteurization of Beer by a Continuous Dense-phase CO2 System
Dagan, Gillian F. / Balaban, Murat O. | 2006
S Sensory and Nutritive Qualitites of Food - Physicochemical, Microbiological, and Sensory Evaluation of Minimally Processed Tarocco Clone Oranges Packaged with 3 Different Permeability Films
Rapisarda, Paolo / Caggia, Cinzia / Lanza, Carmela M. et al. | 2006
S Sensory and Nutritive Qualitites of Food - Inhibition of Browning on Fresh-cut Pear Wedges by Natural Compounds
Oms-Oliu, Gemma / Aguilo-Aguayo, Ingrid / Martin-Belloso, Olga | 2006
R Concise Reviews-Hypotheses in Food Science - Heat Resistance of Salmonella spp., Listeria monocytogenes, Escherichia coli 0157:H7, and Listeria innocua M1, a Potential Surrogate for Listeria monocytogenes, in Meat and Poultry: A Review
O'Bryan, C.A. / Crandall, P.G. / Martin, E.M. et al. | 2006
S Sensory and Nutritive Qualitites of Food - Effect of Microencapsulation of Dietary Oil on Postprandial Lipemia
Tuomasjukka, S. / Kallio, H. / Forssell, P. | 2006
S Sensory and Nutritive Qualitites of Food - The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken Nuggets
Ballard, T.S. / Mallikarjunan, P. | 2006
E Food Engineering and Physical Properties - Properties of Chitosan Films as a Function of pH and Solvent Type
Kim, Ki Myong / Son, Jeong Hwa / Kim, Sung-Koo et al. | 2006
S Sensory and Nutritive Qualitites of Food - Sensory Evaluation of Sherry Vinegar: Traditional Compared to Accelerated Aging With Oak Chips
Gomez, M.L.Morales / Bellido, B.Benitez / Tesfaye, W. et al. | 2006
Page Charge Notice
| 2006
C Food Chemistry and Toxicology - Identification of an Angiotensin I-converting Enzyme Inhibitory Peptides from Protein Hydrolysates by a Soybean Protease and the Antihypertensive Effects of Hydrolysates in Spontaneously Hypertensive Model Rats
Kodera, Tomohiro / Nio, Noriki | 2006
C Food Chemistry and Toxicology - Enhancing Physical Properties and Antimicrobial Activity of Konjac Glucomannan Edible Films by Incorporating Chitosan and Nisin
Li, B. / Peng, J. / Yie, X. et al. | 2006
S Sensory and Nutritive Qualitites of Food - Flavor Fade in Peanuts During Short-term Storage
Williams, J.P. / Duncan, S.E. / Williams, R.C. et al. | 2006
S Sensory and Nutritive Qualitites of Food - Sensory Attributes and Phenolic Content of Precooked Pork Breakfast Sausage with Fruit Purees
Leheska, Jennifer M. / Boyce, Janice / Brooks, J.C. et al. | 2006
M Food Microbiology and Safety - Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in Liquid Egg White Using Pulsed Electric Field
Amiali, Malek / Ngadi, Michael O. / Smith, James P. et al. | 2006
E Food Engineering and Physical Properties - Characterization of Apple Juice Foams for Foam-mat Drying Prepared with Egg White Protein and Methylcellulose
Raharitsifa, Narindra / Genovese, Diego B. / Ratti, Cristina | 2006
M Food Microbiology and Safety - Development and Characterization of Monoclonal and Polyclonal Antibodies Against Salmonella enterica Typhimurium for Biosensor Detection
Zhang, Shuqing / Huang, Tung-Shi / Bridgman, Roger et al. | 2006
E Food Engineering and Physical Properties - Whey Protein-Sucrose Coating Gloss and Integrity Stabilization by Crystallization Inhibitors
Dangaran, Kirsten L. / Renner-Nantz, Jody / Krochta, John M. | 2006
S Sensory and Nutritive Qualitites of Food - Analysis of Early Lipid Oxidation in Salmon Pâté with Cod Liver Oil and Antioxidants
Olsen, Elisabeth / Veberg, Annette / Vogt, Gjermund et al. | 2006
S Sensory and Nutritive Qualitites of Food - Radiation Processing of Minimally Processed Carrot (Daucus carota) and Cucumber (Cucumis sativus) to Ensure Safety: Effect on Nutritional and Sensory Quality
Hajare, Sachin N. / Dhokane, Varsha S. / Shashidhar, R. et al. | 2006
M Food Microbiology and Safety - Production and Stability Studies of a Neurotoxin Produced by Clostridium sp. RKD
Dixit, Aparna / Alam, Syed Imteyaz / Dhaked, Ram Kumar et al. | 2006
C Food Chemistry and Toxicology - Frozen Stability of Fish Protein Isolate Under Various Storage Conditions
Thawornchinsombut, Supawan / Park, Jae W. | 2006
C Food Chemistry and Toxicology - A >= 100000-MW Soybean Protein Fraction that Inhibits the Formation of Methanethiol and Hydrogen Sulfide in Aqueous Slurries of Isolated Soy Proteins with Added L-Cysteine
Boatright, William L. / Lu, Guiping | 2006
E Food Engineering and Physical Properties - Recovery and Properties of Muscle Proteins Extracted from Tilapia (Oreochromis niloticus) Light Muscle by pH Shift Processing
Kristinsson, H.G. / Ingadottir, B. | 2006
C Food Chemistry and Toxicology - Effects of Sesame Oil Addition to Soybean Oil During Frying on the Lipid Oxidative Stability and Antioxidants Contents of the Fried Products During Storage in the Dark
Chung, Jiesang / Lee, Yoosung / Choe, Eunok | 2006
C Food Chemistry and Toxicology - Effect of Cooking Method and Ethanolic Tocopherol on Oxidative Stability and Quality of Beef Patties During Refrigerated Storage (Oxidative Stability of Cooked Patties)
Wills, Todd M. / DeWitt, Christina A.Mireles / Sigfusson, Halldor et al. | 2006
S Sensory and Nutritive Qualitites of Food - Bitterness of Soy Extracts Containing Isoflavones and Saponins
Aldin, Erica / Reitmeier, Cheryll Ann / Murphy, Patricia | 2006
C Food Chemistry and Toxicology - Influence of Cooking Rate, Endpoint Temperature, Post-cook Hold Time, and Myoglobin Redox State on Internal Color Development of Cooked Ground Beef Patties
Ryan, Suzanne M. / Seyfert, Mark / Hunt, Melvin C. et al. | 2006
C Food Chemistry and Toxicology - Physicochemical, Microbiological, Aroma, and Flavor Profile of Selected Commercial Sweet Whey Powders
Sithole, Rhoda / McDaniel, Mina R. / Goddik, Lisbeth Meunier | 2006
S Sensory and Nutritive Qualitites of Food - Rheological Properties of Tomato-based Products after Thermal and High-pressure Treatment
Verlent, Isabel / Hendrickx, Marc / Rovere, Pierpaolo et al. | 2006
M Food Microbiology and Safety - Effect of Hexanal Vapor on Spore Viability of Penicillium expansum, Lesion Development on Whole Apples and Fruit Volatile Biosynthesis
Fan, Lihua / Song, Jun / Beaudry, Randolph M. et al. | 2006
JFS Masthead
| 2006
C Food Chemistry and Toxicology - Effect of Alkali Dipping on Dough and Final Product Quality
Yao, Ni / Owusu-Apenten, Richard / Zhu, L. et al. | 2006
S Sensory and Nutritive Qualitites of Food - The Antidiabetic Effect of Dietary Persimmon (Diospyros kaki L. cv. Sangjudungsi) Peel in Streptozotocin-induced Diabetic Rats
Lee, S.-O. / Chung, S.-K. / Lee, I.-S. | 2006
Industrial Application Briefs
| 2006
C Food Chemistry and Toxicology - Effects of Reducing Agent Concentration on Soy Protein Fractionation and Functionality
Deak, Nicolas A. / Murphy, Patricia A. / Johnson, Lawrence A. | 2006
C Food Chemistry and Toxicology - Volatile Compounds in Fermented and Acid-hydrolyzed Soy Sauces
Lee, S.M. / Seo, B.C. / Kim, Young-Suk | 2006
M Food Microbiology and Safety - Inactivation Kinetics of Geobacillus stearothermophilus Spores in Water Using High-pressure Processing at Elevated Temperatures
Patazca, Eduardo / Koutchma, Tatiana / Ramaswamy, Hosahalli S. | 2006
S Sensory and Nutritive Qualitites of Food - Angiotensin I-Converting Enzyme Inhibitory Activity of Soy Protein Digests in a Dynamic Model System Simulating the Upper Gastrointestinal Tract
Lo, Wendy M.Y. / Farnworth, Edward R. / Li-Chan, Eunice C.Y. | 2006
M Food Microbiology and Safety - The Effectiveness of Sanitizer Treatments in Inactivation of Salmonella spp. from Bell Pepper, Cucumber, and Strawberry
Yuk, Hyun-Gyun / Bartz, Jerry A. / Schneider, Keith R. | 2006