Journal of Food Science

Tables of content are generated automatically and are based on records of articles contained that are available in the TIB-Portal index. Due to missing records of articles, the volume display may be incomplete, even though the whole journal is available at TIB.

Table of contents

C193
Chromatographic Isolation and Characterization of a Novel Peroxidase from Large Lima Legumes
Wang, S.Y. / Gong, Y.S. / Zhou, J.J. | 2009
C199
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
C199
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
C204
Aroma Evaluation of Transgenic, Thaumatin II‐Producing Cucumber Fruits
Zawirska‐Wojtasiak, R. / Gośliński, M. / Szwacka, M. et al. | 2009
C211
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
C221
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
C227
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
C233
Electrospun Zein Fibers as Carriers to Stabilize (−)‐Epigallocatechin Gallate
Li, Y. / Lim, L.‐T. / Kakuda, Y. | 2009
C241
Production and Characterization of Monoclonal Antibodies Specific to Pangasius Catfish, Basa, and Tra
Gajewski, K.G. / Chen, Y‐T. / Hsieh, Y‐H. P. | 2009
C248
Stabilizing Oils from Smoked Pink Salmon (Oncorhynchus gorbuscha)
Bower, C.K. / Hietala, K.A. / Oliveira, A.C.M. et al. | 2009
C258
Phenolic Content and Antioxidant Activity of Primitivo Wine: Comparison among Winemaking Technologies
Baiano, A. / Terracone, C. / Gambacorta, G. et al. | 2009
C268
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
C278
Using Ozonation and Amino Acids to Change Pasting Properties of Rice Starch
An, H.J. / King, J.M. | 2009
C284
Comparative Study of Washing Treatments and Alkali Extraction on Gelation Characteristics of Striped Catfish (Pangasius hypophthalmus) Muscle Protein
Tadpitchayangkoon, P. / Yongsawatdigul, J. | 2009
C292
Rapid Prediction of Composition and Flavor Quality of Cheddar Cheese Using ATR–FTIR Spectroscopy
Subramanian, A. / Harper, W.J. / Rodriguez‐Saona, L.E. | 2009
C298
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
E121
Characteristics of Bread Prepared from Wheat Flours Blended with Various Kinds of Newly Developed Rice Flours
Nakamura, S. / Suzuki, K. / Ohtsubo, K. | 2009
E131
Charged Ultrafiltration Membranes Increase the Selectivity of Whey Protein Separations
Bhushan, S. / Etzel, M.R. | 2009
E140
Optimization of Gluten‐Free Formulations for French‐Style Breads
Mezaize, S. / Chevallier, S. / Le Bail, A. et al. | 2009
E147
Nondestructive Analysis of Salt, Water, and Protein in Dried Salted Cod using Computed Tomography
Håseth, T.T. / Høy, M. / Egelandsdal, B. et al. | 2009
E154
Detection of Fecal Residue on Poultry Carcasses by Laser‐Induced Fluorescence Imaging
Cho, B. / Kim, M.S. / Chao, K. et al. | 2009
E160
Extraction and Physicochemical Characterization of Greater Lizardfish (Saurida tumbil) Skin and Bone Gelatin
Taheri, A. / Abedian Kenari, A.M. / Gildberg, A. et al. | 2009
H89
High‐Hydroxypropylated Tapioca Starch Improves Insulin Resistance in Genetically Diabetic KKAy Mice
Kato, R. / Tachibe, M. / Sugano, S. et al. | 2009
H97
Influence of Cooking Methods on Antioxidant Activity of Vegetables
Jiménez‐Monreal, A. M. / García‐Diz, L. / Martínez‐Tomé, M. et al. | 2009
iv
Industrial Applications of Selected JFS Articles
| 2009
M109
Effects of Ionizing Radiation on Microbial Decontamination, Phenolic Contents, and Antioxidant Properties of Triphala
Kumari, N. / Kumar, P. / Mitra, D. et al. | 2009
M114
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
M120
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
M125
Modeling the Growth Characteristics of Listeria monocytogenes and Native Microflora in Smoked Salmon
Hwang, C.‐A. / Sheen, S. | 2009
M131
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
M138
Inactivation of Listeria innocua on Frankfurters by Ultraviolet Light and Flash Pasteurization
Sommers, C.H. / Geveke, D.J. / Pulsfus, S. et al. | 2009
R47
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
R47
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
S123
Relationship between Muscle pH and Flesh Color of Atlantic Halibut
Roth, B. / Foss, A. / Imsland, A.K. | 2009
S126
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
S135
Sensory Characteristics and Consumer Acceptability of Decaffeinated Green Teas
Lee, S.M. / Lee, H.‐S. / Kim, K.‐H. et al. | 2009
S142
Color Development of Squid Skin as Affected by Oxygen Concentrations
Kinoshita, Y. / Yoshioka, T. / Kato, S. et al. | 2009
vi
Comments for Authors for the Sensory and Food Quality section of JFS
Stone, Herbert | 2009
vii
Letter to the Editor: Salt in Bread
Booth, David A. / Conner, Mark T. | 2009