Journal of Food Science

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Table of contents

Chromatographic Isolation and Characterization of a Novel Peroxidase from Large Lima Legumes
Wang, S.Y. / Gong, Y.S. / Zhou, J.J. | 2009
Study on the Interaction between 3 Flavonoid Compounds and a-Amylase by Fluorescence Spectroscopy and Enzymatic Kinetics
Li, Y. / Gao, F. / Shan, F. et al. | 2009
Study on the Interaction between 3 Flavonoid Compounds and α‐Amylase by Fluorescence Spectroscopy and Enzymatic Kinetics
Li, Y. / Gao, F. / Shan, F. et al. | 2009
Aroma Evaluation of Transgenic, Thaumatin II‐Producing Cucumber Fruits
Zawirska‐Wojtasiak, R. / Gośliński, M. / Szwacka, M. et al. | 2009
Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by 31P‐NMR Measurements
Johnsen, S.O. / Jørgensen, K.B. / Birkeland, S. et al. | 2009
Effect of Actinidin on the Protein Solubility, Water Holding Capacity, Texture, Electrophoretic Pattern of Beef, and on the Quality Attributes of a Sausage Product
Aminlari, M. / Shekarforoush, S.S. / Gheisari, H.R. et al. | 2009
Determination of Anthocyanins, Total Phenolic Content, and Antioxidant Activity in Andes Berry (Rubus glaucus Benth)
Garzón, G.A. / Riedl, K.M. / Schwartz, S.J. | 2009
Electrospun Zein Fibers as Carriers to Stabilize (−)‐Epigallocatechin Gallate
Li, Y. / Lim, L.‐T. / Kakuda, Y. | 2009
Production and Characterization of Monoclonal Antibodies Specific to Pangasius Catfish, Basa, and Tra
Gajewski, K.G. / Chen, Y‐T. / Hsieh, Y‐H. P. | 2009
Stabilizing Oils from Smoked Pink Salmon (Oncorhynchus gorbuscha)
Bower, C.K. / Hietala, K.A. / Oliveira, A.C.M. et al. | 2009
Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking Technologies
Baiano, A. / Terracone, C. / Gambacorta, G. et al. | 2009
Antioxidant Activities of Purple Rice Bran Extract and Its Effect on the Quality of Low‐NaCl, Phosphate‐Free Patties Made from Channel Catfish (Ictalurus punctatus) Belly Flap Meat
Min, B. / Chen, M.‐H. / Green, B.W. | 2009
Using Ozonation and Amino Acids to Change Pasting Properties of Rice Starch
An, H.J. / King, J.M. | 2009
Comparative Study of Washing Treatments and Alkali Extraction on Gelation Characteristics of Striped Catfish (Pangasius hypophthalmus) Muscle Protein
Tadpitchayangkoon, P. / Yongsawatdigul, J. | 2009
Rapid Prediction of Composition and Flavor Quality of Cheddar Cheese Using ATR–FTIR Spectroscopy
Subramanian, A. / Harper, W.J. / Rodriguez‐Saona, L.E. | 2009
Extraction, Identification, and Quantification of Flavonoids and Phenolic Acids in Electron Beam‐Irradiated Almond Skin Powder
Teets, A.S. / Minardi, C.S. / Sundararaman, M. et al. | 2009
Characteristics of Bread Prepared from Wheat Flours Blended with Various Kinds of Newly Developed Rice Flours
Nakamura, S. / Suzuki, K. / Ohtsubo, K. | 2009
Charged Ultrafiltration Membranes Increase the Selectivity of Whey Protein Separations
Bhushan, S. / Etzel, M.R. | 2009
Optimization of Gluten‐Free Formulations for French‐Style Breads
Mezaize, S. / Chevallier, S. / Le Bail, A. et al. | 2009
Nondestructive Analysis of Salt, Water, and Protein in Dried Salted Cod using Computed Tomography
Håseth, T.T. / Høy, M. / Egelandsdal, B. et al. | 2009
Detection of Fecal Residue on Poultry Carcasses by Laser‐Induced Fluorescence Imaging
Cho, B. / Kim, M.S. / Chao, K. et al. | 2009
Extraction and Physicochemical Characterization of Greater Lizardfish (Saurida tumbil) Skin and Bone Gelatin
Taheri, A. / Abedian Kenari, A.M. / Gildberg, A. et al. | 2009
High‐Hydroxypropylated Tapioca Starch Improves Insulin Resistance in Genetically Diabetic KKAy Mice
Kato, R. / Tachibe, M. / Sugano, S. et al. | 2009
Influence of Cooking Methods on Antioxidant Activity of Vegetables
Jiménez‐Monreal, A. M. / García‐Diz, L. / Martínez‐Tomé, M. et al. | 2009
Industrial Applications of Selected JFS Articles
| 2009
Effects of Ionizing Radiation on Microbial Decontamination, Phenolic Contents, and Antioxidant Properties of Triphala
Kumari, N. / Kumar, P. / Mitra, D. et al. | 2009
Ultraviolet Light (254 nm) Inactivation of Listeria monocytogenes on Frankfurters That Contain Potassium Lactate and Sodium Diacetate
Sommers, C.H. / Cooke, P.H. / Fan, X. et al. | 2009
Sporulation and Germination Gene Expression Analysis of Bacillus anthracis Sterne Spores in Skim Milk under Heat and Different Intervention Techniques
Liu, Y. / Ream, A. | 2009
Modeling the Growth Characteristics of Listeria monocytogenes and Native Microflora in Smoked Salmon
Hwang, C.‐A. / Sheen, S. | 2009
Antimicrobial Efficiency of Essential Oil and Freeze–Thaw Treatments against Escherichia coli O157:H7 and Salmonella enterica Ser. Enteritidis in Strawberry Juice
Duan, J. / Zhao, Y. | 2009
Inactivation of Listeria innocua on Frankfurters by Ultraviolet Light and Flash Pasteurization
Sommers, C.H. / Geveke, D.J. / Pulsfus, S. et al. | 2009
Factors Affecting Rheological Characteristics of Fibril Gels: The Case of b-Lactoglobulin and a-Lactalbumin
Loveday, S. M. / Rao, M. A. / Creamer, L. K. et al. | 2009
Factors Affecting Rheological Characteristics of Fibril Gels: The Case of β‐Lactoglobulin and α‐Lactalbumin
Loveday, S.M. / Rao, M.A. / Creamer, L.K. et al. | 2009
Relationship between Muscle pH and Flesh Color of Atlantic Halibut
Roth, B. / Foss, A. / Imsland, A.K. | 2009
Quality Index, Consumer Acceptability, Bioactive Compounds, and Antioxidant Activity of Fresh‐Cut “Ataulfo” Mangoes (Mangifera Indica L.) as Affected by Low‐Temperature Storage
Robles‐Sánchez, R.M. / Islas‐Osuna, M.A. / Astiazarán‐García, H. et al. | 2009
Sensory Characteristics and Consumer Acceptability of Decaffeinated Green Teas
Lee, S.M. / Lee, H.‐S. / Kim, K.‐H. et al. | 2009
Color Development of Squid Skin as Affected by Oxygen Concentrations
Kinoshita, Y. / Yoshioka, T. / Kato, S. et al. | 2009
Comments for Authors for the Sensory and Food Quality section of JFS
Stone, Herbert | 2009
Letter to the Editor: Salt in Bread
Booth, David A. / Conner, Mark T. | 2009