Journal of Food Science

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Table of contents

A Study of the Soluble Complexes Formed during Calcium Binding by Soybean Protein Hydrolysates
Bao, X.‐L. / Lv, Y. / Yang, B.‐ C. et al. | 2008
Effect of Preservative Agents on the Respiration Rate of Minimally Processed Potato (Solanum tuberosum cv. Monalisa)
Petri, E. / Arroqui, C. / Angós, I. et al. | 2008
Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 degreeC)
Park, S. Y. / Kim, Y. J. / Lee, H. C. et al. | 2008
Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 °C)
Park, S.Y. / Kim, Y.J. / Lee, H.C. et al. | 2008
Study of the Biosynthesis of 1‐Octen‐3‐ol Using a Crude Homogenate of Agaricus bisporus in a Bioreactor
Morawicki, R.O. / Beelman, R.B. | 2008
Properties of High‐Oleic Palm Oils Derived by Fractional Crystallization
Ramli, M.R. / Siew, W.L. / Cheah, K.Y. | 2008
Production of n‐3 Polyunsaturated Fatty Acid Concentrate from Sardine Oil by Immobilized Candida rugosa Lipase
Okada, T. / Morrissey, M.T. | 2008
Pressurized Liquid Extraction of Flavonoids from Spinach
Howard, L. / Pandjaitan, N. | 2008
Modification of Granular Corn Starch with 4-a-Glucanotransferase from Thermotoga maritima: Effects on Structural and Physical Properties
Oh, E. J. / Choi, S. J. / Lee, S. J. et al. | 2008
Modification of Granular Corn Starch with 4‐α‐Glucanotransferase from Thermotoga maritima: Effects on Structural and Physical Properties
Oh, E.J. / Choi, S.J. / Lee, S.J. et al. | 2008
Chemical and Physical Stability of Protein and Gum Arabic‐Stabilized Oil‐in‐Water Emulsions Containing Limonene
Djordjevic, D. / Cercaci, L. / Alamed, J. et al. | 2008
Physicochemical Properties of Partially Oxidized Corn Starch from Bromide‐Free TEMPO‐Mediated Reaction
Chang, P.S. / Park, K.O. / Shin, H.K. et al. | 2008
Discoloration and Lipid Deterioration of Farmed Giant Catfish (Pangasianodon gigas) Muscle during Refrigerated Storage
Rawdkuen, S. / Jongjareonrak, A. / Benjakul, S. et al. | 2008
Effect of Heat on the Distribution of Fluorescently Labeled Plasminogen and Plasminogen Activators in Bovine Skim Milk
Wang, L. / Mauer, L. J. | 2008
Biochemical and Conformational Changes of Myosin Purified from Pacific Sardine at Various pHs
Park, J.D. / Yongsawatdigul, J. / Choi, Y.J. et al. | 2008
Measurement of the Oxidation–Reduction Potential of cheddar Cheese
Topcu, A. / McKinnon, I. / McSweeney, P.L.H. | 2008
Nitrogen‐to‐Protein Conversion Factors for Some Cereal Products in Japan
Fujihara, S. / Sasaki, H. / Aoyagi, Y. et al. | 2008
Comparative Structural, Emulsifying, and Biological Properties of 2 Major Canola Proteins, Cruciferin and Napin
Wu, J. / Muir, A.D. | 2008
Mechanical Properties of a Gelidium corneum Edible Film Containing Catechin and Its Application in Sausages
Ku, K.‐J. / Hong, Y.‐H. / Song, K.B. | 2008
Carbon‐Centered Radicals in Isolated Soy Proteins
Boatright, W.L. / Jahan, M.S. / Walters, B.M. et al. | 2008
Development and Experimental Validation of a Frying Model to Estimate Acrylamide Levels in French Fries
Palazoğlu, T. K. / Gökmen, V. | 2008
Formulation of a Cosurfactant‐Free O/W Microemulsion Using Nonionic Surfactant Mixtures
Cho, Y.‐H. / Kim, S. / Bae, E.K. et al. | 2008
A Different Perspective to Study the Effect of Freeze, Air, and Osmotic Drying on Oil Absorption during Potato Frying
Moreno, M.C. / Bouchon, P. | 2008
Cortical Networks Grown on Microelectrode Arrays As a Biosensor for Botulinum Toxin
Scarlatos, A. / Cadotte, A.J. / DeMarse, T.B. et al. | 2008
Preparation of Low‐Fat Uptake Doughnut by Dry Particle Coating Technique
Lee, J.‐S. / Kim, B.‐K. / Kim, K.‐H. et al. | 2008
Effect of Polymer Surface Modification on Polymer–Protein Interaction via Hydrophilic Polymer Grafting
Liu, S.X. / Kim, J.‐T. / Kim, S. | 2008
A Soybean Cultivar Lacking Lipoxygenase 2 and 3 Has Similar Calcium Bioavailability to a Commercial Variety Despite Higher Calcium Absorption Inhibitors
Martino, H.S.D. / Martin, B.R. / Weaver, C.M. et al. | 2008
The Degree of Polymerization of Inulin‐Like Fructans Affects Cecal Mucin and Immunoglobulin A in Rats
Ito, H. / Wada, T. / Ohguchi, M. et al. | 2008
| 2008
Effect of Hot Water Surface Pasteurization of Whole Fruit on Shelf Life and Quality of Fresh‐Cut Cantaloupe
Fan, X. / Annous, B.A. / Beaulieu, J.C. et al. | 2008
Quality of and Mold Growth on White Enriched Bread for Military Rations Following Directional Microwave Treatment
Lakins, D.G. / Echeverry, A. / Alvarado, C.Z. et al. | 2008
Relationships between Ultimate pH and Microbial, Chemical, and Physical Characteristics of Vacuum‐Packaged Pork Loins
Knox, B.L. / Van Laack, R.L.J.M. / Davidson, P.M. | 2008
Influence of Probiotic Lactobacillus acidophilus and L. helveticus on Proteolysis, Organic Acid Profiles, and ACE-Inhibitory Activity of cheddar Cheeses Ripened at 4, 8, and 12 degreeC
Ong, L. / Shah, N. P. | 2008
Influence of Probiotic Lactobacillus acidophilus and L. helveticus on Proteolysis, Organic Acid Profiles, and ACE‐Inhibitory Activity of cheddar Cheeses Ripened at 4, 8, and 12 °C
Ong, L. / Shah, N.P. | 2008
Phytosterol Effects on Milk and Yogurt Microflora
Monu, E. / Blank, G. / Holley, R. et al. | 2008
Biodegradable Polylactic Acid Polymer with Nisin for Use in Antimicrobial Food Packaging
Jin, T. / Zhang, H. | 2008
Influence of Autoinducer‐2 (AI‐2) and Beef Sample Extracts on E. coli O157:H7 Survival and Gene Expression of Virulence Genes yadK and hhA
Soni, K.A. / Lu, L. / Jesudhasan, P.R. et al. | 2008
Autoinducer‐2 Activity of Gram‐Negative Foodborne Pathogenic Bacteria and Its Influence on Biofilm Formation
Yoon, Y. / Sofos, J.N. | 2008
Fresh‐Cut Lettuce in Modified Atmosphere Packages Stored at Improper Temperatures Supports Enterohemorrhagic E. coli Isolates to Survive Gastric Acid Challenge
Chua, D. / Goh, K. / Saftner, R.A. et al. | 2008
Detergent and Sanitizer Stresses Decrease the Thermal Resistance of Enterobacter sakazakii in Infant Milk Formula
Osaili, T.M. / Shaker, R.R. / Olaimat, A.N. et al. | 2008
Effect of Lactulose on Biotransformation of Isoflavone Glycosides to Aglycones in Soymilk by Lactobacilli
Pham, T.T. / Shah, N.P. | 2008
Plasticizer Types and Coating Methods Affect Quality and Shelf Life of Eggs Coated with Chitosan
Kim, S.H. / No, H.K. / Prinyawiwatkul, W. | 2008
Composition and Consumer Acceptability of a Novel Extrusion‐Cooked Salmon Snack
Kong, J. / Dougherty, M.P. / Perkins, L.B. et al. | 2008
Effect of Pyrophosphate and 4‐Hexylresorcinol Pretreatment on Quality of Refrigerated White Shrimp (Litopenaeus vannamei) Kept under Modified Atmosphere Packaging
Thepnuan, R. / Benjakul, S. / Visessanguan, W. | 2008
Changes of Soybean Quality during Storage As Related to Soymilk and Tofu Making
Kong, F. / Chang, S.K.C. / Liu, Z. et al. | 2008
Physical Properties and Consumer Liking of Cookies Prepared by Replacing Sucrose with Tagatose
Taylor, T.P. / Fasina, O. / Bell, L.N. | 2008
Utilization of Okara, a Byproduct from Soymilk Production, through the Development of Soy‐Based Snack Food
Katayama, M. / Wilson, L.A. | 2008
Utilization of Soybeans and Their Components through the Development of Textured Soy Protein Foods
Katayama, M. / Wilson, L.A. | 2008
How Does Roasting Process Influence the Retention of Coffee Aroma Compounds by Lyophilized Coffee Extract?
López‐Galilea, I. / Andriot, I. / De Peña, M. P. et al. | 2008
Preventive Effects of Edible Mushroom (Hypsizigus marmoreus) on Mouse Type IV Allergy: Fluctuations of Cytokine Levels and Antioxidant Activities in Mouse Sera
Yoshino, K. / Nishimura, M. / Watanabe, A. et al. | 2008
Promotion Potential of Madder Color in a Medium‐Term Multi‐Organ Carcinogenesis Bioassay Model in F344 Rats
Yokohira, M. / Yamakawa, K. / Hosokawa, K. et al. | 2008
Industrial Applications of Selected JFS Articles
| 2008
The Nanoscale Food Science, Engineering, and Technology Section
| 2008
Notice of a New Book about Peer Review and an Open Letter to Peer Reviewers without Whom the Science Establishment Could Not Solidly Stand
Kroger, Manfred | 2008