Journal of Food Science

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Table of contents

Induction of Micronuclei in Human TK6 Lymphoblasts by 2‐Dodecylcyclobutanone, a Unique Radiolytic Product of Palmitic Acid
Sommers, Christopher H. | 2006
Improving Functional Properties of Soy Protein Hydrolysate by Conjugation with Curdlan
Junfeng, Fan / Yanyan, Zhang / Szesze, Tan et al. | 2006
Evaluation of Garam Masala Spices and Phosphates as Antioxidants in Cooked Ground Beef
Vasavada, Mihir N. / Dwivedi, Saumya / Cornforth, Daren | 2006
Recovery of Components from Shrimp (Xiphopenaeus kroyeri) Processing Waste by Enzymatic Hydrolysis
De Holanda, Helenice Duarte / Netto, Flavia Maria | 2006
Effect of pH‐Shift Processing and Surimi Processing on Atlantic Croaker (Micropogonias undulates) Muscle Proteins
Kristinsson, H. G. / Liang, Y. | 2006
Spray‐Drying of Amylase Hydrolyzed Sweetpotato Puree and Physicochemical Properties of Powder
Grabowski, J. A. / Truong, V.‐D. / Daubert, C. R. | 2006
Structural Studies on Unpackaged Foods during Their Freezing and Storage
Campañone, Laura A. / Roche, Luis A. / Salvadori, Viviana O. et al. | 2006
A Photon Migration Method for Characterizing Fiber Formation in Meat Analogs
Ranasinghesagara, J. / Hsieh, F. / Yao, G. | 2006
Papain‐induced Gelation of Soy Glycinin (11S)
Zhong, Fang / Yang, Xin / Li, Yue et al. | 2006
Thermal Conductivity of Pear, Sweet‐cherry, Apricot, and Cherry‐plum Juices as a Function of Temperature and Concentration
Magerramov, M.A. / Abdulagatov, A.I. / Azizov, N.D. et al. | 2006
The Influence of Electron Beam Irradiation on the Effectiveness of Trans‐cinnamaldehyde‐coated LDPE/Polyamide Films
Han, J. / Castell‐Perez, M.E. / Moreira, R.G. | 2006
Keyword Index—this issue
| 2006
Author Index: Volume 71, Number 5
| 2006
Characterization of Fish‐Skin Gelatin Gels and Films Containing the Antimicrobial Enzyme Lysozyme
Bower, C.K. / Avena‐Bustillos, R.J. / Olsen, C.W. et al. | 2006
Modeling Cooking Time to Inactivate Salmonella in Chicken Leg Quarters Cooked in an Air–Steam Impingement Oven
Osaili, Tareq M. / Griffis, Carl L. / Martin, Elizabeth M. et al. | 2006
Food Mycotoxins: An Update
Murphy, Patricia A. / Hendrich, Suzanne / Landgren, Cindy et al. | 2006
Means of Delivering Recommended Levels of Long Chain n‐3 Polyunsaturated Fatty Acids in Human Diets
Garg, M.L. / Wood, L.G. / Singh, H. et al. | 2006
Interactions of Milk Proteins and Volatile Flavor Compounds: Implications in the Development of Protein Foods
Kühn, Janina / Considine, Thérèse / Singh, Harjinder | 2006
High Amylose Cornstarch Decreases Plasma Triacylglycerol Concentration, but not Plasma Cholesterol, in a Dose‐Dependent Manner
Liu, Xiong / Kishida, Taro / Ebihara, Kiyoshi | 2006
Physiology and Quality Responses of Fresh‐cut Broccoli Florets Pretreated with Ethanol Vapor
Han, Junhua / Tao, Weiyu / Hao, Huakun et al. | 2006
Ingredient Levels Optimization and Nutritional Evaluation of a Low‐calorie Blackberry (Rubus irasuensis Liebm.) Jelly
Acosta, O. / Víquez, F. / Cubero, E. et al. | 2006
Development of Reduced Beany Flavor Full‐fat Soy Paste for Comminuted Meat Products
Das, Arun K. / Anjaneyulu, A.S.R. / Kondaiah, N. | 2006
Specific Anosmia Observed for beta-Ionone, but not for alpha-Ionone: Significance for Flavor Research
Plotto, A. / Barnes, K. W. / Goodner, K. L. | 2006
Specific Anosmia Observed for β‐Ionone, but not for α‐Ionone: Significance for Flavor Research
Plotto, A. / Barnes, K.W. / Goodner, K.L. | 2006
Determination of Critical Oxygen Level in Packages for Cooked Sliced Ham to Prevent Color Fading During Illuminated Retail Display
Larsen, H. / Westad, F. / Sørheim, O. et al. | 2006
Portable Electronic Nose for Detection of Spoiling Alaska Pink Salmon (Oncorhynchus gorbuscha)
Chantarachoti, J. / Oliveira, A.C.M. / Himelbloom, B.H. et al. | 2006
Industrial Applications of Selected JFS Articles
| 2006
Specific Anosmia Observed for b-Ionone, but not for [alpha]-Ionone: Significance for Flavor Research
Plotto, A. / Barnes, K.W. / Goodner, K.L. | 2006