JOURNAL OF FOOD SCIENCE -CHICAGO-
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
Table of contents
- C89
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Effect of Ionic Strength and Temperature on Interaction between Fish Myoglobin and Myofibrillar ProteinsChaijan, M. / Benjakul, S. / Visessanguan, W. et al. | 2007
- C96
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Preparation and Characterization of Protein Isolate from Fresh and Hardened Beans (Phaseolus vulgaris L.)Morales‐de León, Josefina C. / Vázquez‐Mata, Norma / Torres, Nimbe et al. | 2007
- C103
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Characterization of Hydrolysates Derived from Enzymatic Hydrolysis of Wheat GlutenWang, Jin‐shui / Zhao, Mou‐ming / Zhao, Qiang‐zhong et al. | 2007
- C108
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Effect of Components Extracted from Okara on the Physicochemical Properties of Soymilk and Tofu TextureToda, Kyoko / Chiba, Kyoko / Ono, Tomotada et al. | 2007
- C114
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Evaluation of Lipid Oxidation and Oxidative Products as Affected by Pork Meat Cut, Packaging Method, and Storage Time during Frozen Storage (−10 °C)Park, S.Y. / Yoo, S.S. / Uh, J.H. et al. | 2007
- C114
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Evaluation of Lipid Oxidation and Oxidative Products as Affected by Pork Meat Cut, Packaging Method, and Storage Time during Frozen Storage (-10 degreeC):Park, S. Y. / Yoo, S. S. / Uh, J. H. et al. | 2007
- C120
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Identification of C‐glycoside Flavonoids as Potential Mutagenic Compounds in KavaJhoo, J.‐W. / Ang, C. Y. W. / Heinze, T. M. et al. | 2007
- C126
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Change in Mutagenicity in White Rice after Accelerated and Long‐Term StoragePahulu, H.F. / Davidson, R.T. / Dunn, M.L. et al. | 2007
- C132
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Effects of Phosphorus Contents on the Gelatinization and Retrogradation of Potato StarchKarim, A.A. / Toon, L.C. / Lee, V.P.L. et al. | 2007
- C139
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Effect of Washing on Pesticide Residues in OlivesGuardia‐Rubio, M. / Ayora‐Cañada, M.J. / Ruiz‐Medina, A. et al. | 2007
- E49
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Evaluation of Thermal Properties of Food Materials at High Pressures Using a Dual‐Needle Line‐Heat‐Source MethodZhu, S. / Ramaswamy, H. S. / Marcotte, M. et al. | 2007
- E57
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Microwave Heating of Cooked Pork Patties as a Function of Fat ContentPicouet, P.A. / Fernández, A. / Serra, X. et al. | 2007
- E64
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Control of Lightness and Firmness of Cold and Reheated Frankfurter‐Type Sausages Using Different Spectroscopic Methods Applied to Raw BatterEgelandsdal, B. / Dingstad, G.I. / Tøgersen, G. et al. | 2007
- E73
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Effect of Pretreatment of Hydrostatic Pressure on Physicochemical Properties of Tilapia Muscle Protein Gels Induced by SettingHsu, K.‐C. / Jao, C.‐L. et al. | 2007
- E79
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Effects of Size of Cellulose Granules on Dough Rheology, Microscopy, and Breadmaking PropertiesSeguchi, M. / Tabara, A. / Fukawa, I. et al. | 2007
- E85
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Changes in Apple Liquid Phase Concentration throughout Equilibrium in Osmotic DehydrationBarat, J.M. / Barrera, C. / Frías, J.M. et al. | 2007
- E94
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Physical Study of Minced Fish Muscle with a White‐Grape By‐Product Added as an IngredientSánchez‐Alonso, I. / Solas, M.T. / Borderías, A.J. et al. | 2007
- E102
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Modeling Texture Kinetics during Thermal Processing of Potato ProductsMoyano, P.C. / Troncoso, E. / Pedreschi, F. et al. | 2007
- iv
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Industrial Applications of Selected JFS Articles| 2007
- M39
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Conversion of Isoflavone Glucosides to Aglycones in Soymilk by Fermentation with Lactic Acid BacteriaChun, Jiyeon / Kim, Gyoung Min / Lee, Kang Wook et al. | 2007
- M45
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Effect of Protective Agents on the Viability of Geotrichum candidum during Freeze‐Drying and StorageHamoudi, Latifa / Goulet, Jacques / Ratti, Cristina et al. | 2007
- M50
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Effects of Short‐Chain Nitrocompounds against Campylobacter jejuni and Campylobacter coli in vitroHorrocks, S.M. / Jung, Y.S. / Huwe, J.K. et al. | 2007
- M56
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Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Breaded Pork PattiesOsaili, T. M. / Griffis, C. L. / Martin, E. M. et al. | 2007
- M62
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Inactivation of Escherichia coli on Almonds Using Nonthermal PlasmaDeng, Shaobo / Ruan, Roger / Mok, Chul Kyoon et al. | 2007
- M67
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Expression and Purification of Goat Lactoferrin from Pichia pastoris Expression SystemChen, Gen‐Hung / Yin, Li‐Jung / Chiang, I‐Hua et al. | 2007
- M72
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Invasiveness and Intracellular Growth of Multidrug‐Resistant Salmonella and Other Pathogens in Caco‐2 CellsKim, S.‐H. / Wei, C.‐I. et al. | 2007
- R11
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The Rheology of Colloidal and Noncolloidal Food DispersionsGenovese, D. B. / Lozano, J. E. / Rao, M. A. et al. | 2007
- R21
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Food Microstructure Affects the Bioavailability of Several NutrientsParada, J. / Aguilera, J.M. et al. | 2007
- R33
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The Chemistry and Physiology of Sour Taste—A ReviewDa Conceicao Neta, Edith Ramos / Johanningsmeier, Suzanne D. / McFeeters, Roger F. et al. | 2007
- S87
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Consumer Sensory Analysis of Organically and Conventionally Grown VegetablesZhao, Xin / Chambers, Edgar IV / Matta, Ziad et al. | 2007
- S92
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Acceptance and Purchase Intent of US Consumers for Nonwheat Rice Butter CakesSae‐Eaw, A. / Chompreeda, P. / Prinyawiwatkul, W. et al. | 2007
- S98
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Antioxidant Activities of Different Colored Sweet Bell Peppers (Capsicum annuum L.)Sun, T. / Xu, Z. / Wu, C.‐T. et al. | 2007
- S103
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Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal ProcessingKong, Fanbin / Tang, Juming / Rasco, Barbara et al. | 2007
- S112
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Sensory and Physiochemical Characteristics of Frankfurters Formulated with Potassium Lactate and Sodium Diacetate before and after IrradiationKnight, T.D. / Miller, R. / Maxim, J. et al. | 2007
- S119
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Improvement of Moistness and Texture of High Omega‐3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture‐Releasing IngredientsLee, K.H. / Joaquin, H. / Lee, C.M. et al. | 2007
- S125
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Characterization of Hydrophobic Flavor Release Profile in Oil‐in‐Water EmulsionsGiroux, H.J. / Perreault, V. / Britten, M. et al. | 2007
- S130
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The Influence of Processing and Preservation on the Retention of Health‐Promoting Compounds in BroccoliGalgano, F. / Favati, F. / Caruso, M. et al. | 2007
- S136
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Texture Profile of Tofu as Affected by Instron Parameters and Sample Preparation, and Correlations of Instron Hardness and Springiness with Sensory ScoresYuan, S. / Chang, S. K. C. et al. | 2007
- S146
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Sanitation Procedure Affects Biochemical and Nutritional Changes of Shredded CarrotsRuiz‐Cruz, Saúl / Islas‐Osuna, María A. / Sotelo‐Mundo, Rogerio R. et al. | 2007
- S153
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Improvement of the in vitro Digestible Iron and Zinc Content of Okra (Hibiscus esculentus L.) Sauce Widely Consumed in Sahelian AfricaAvallone, Sylvie / Bohuon, Philippe / Hemery, Youna et al. | 2007
- S159
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A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction SolventsXu, B.J. / Chang, S.K.C. et al. | 2007
- S167
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Comparative Analyses of Phenolic Composition, Antioxidant Capacity, and Color of Cool Season Legumes and Other Selected Food LegumesXu, B.J. / Yuan, S.H. / Chang, S.K.C. et al. | 2007
- vi
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Corrections: Vol. 72, Nr. 2| 2007