Journal of Food Science

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Table of contents

Application of Capillary Electrophoresis to Determine the Technological Properties of Wheat Flours by a Glutenin Index
Di Luccia, A. / Lamacchia, C. / Mamone, G. et al. | 2009
Simple HPLC Method for Resolution of Curcuminoids with Antioxidant Potential
Naidu, M. Madhava / Shyamala, B.N. / Manjunatha, J.R. et al. | 2009
Comparison of Mono‐ and Di‐Saccharides Release in Aqueous Solutions by Raw or Fried Dice of Onion (Allium Cepa L.) Bulbs using Quantitative Nuclear Magnetic Resonance (qNMR)
Tardieu, Audrey / Guerez, Alice / Phana, Sidarin et al. | 2009
Quantification of Almond Skin Polyphenols by Liquid Chromatography‐Mass Spectrometry
Bolling, Bradley W. / Dolnikowski, Gregory / Blumberg, Jeffrey B. et al. | 2009
Lipid Oxidation Is Inhibited by Isoeugenol Exposure in Chinook Salmon (Oncorhynchus Tshawytscha) Fillets during Storage at 15 degreeC
Tuckey, N. P. / Forster, M. E. / Gieseg, S. P. | 2009
Lipid Oxidation Is Inhibited by Isoeugenol Exposure in Chinook Salmon (Oncorhynchus Tshawytscha) Fillets during Storage at 15 °C
Tuckey, Nicholas P.L. / Forster, Malcolm E. / Gieseg, Steven P. | 2009
Effect of Oxygen‐Absorbing Packaging on the Shelf Life of a Liquid‐Based Component of Military Operational Rations
Gomes, Carmen / Castell‐Perez, M. Elena / Chimbombi, Ezekiel et al. | 2009
Characterization of Low Saturation Palm Oil Products after Continuous Enzymatic Interesterification and Dry Fractionation
Huey, Saw Mei / Hock, Chuah Cheng / Lin, Siew Wai | 2009
Effect of the Addition of a Cocoa Butter–Like Fat Enzymatically Produced from Olive Pomace Oil on the Oxidative Stability of Cocoa Butter
Çiftçi, Ozan Nazım / Kowalski, Bolesław / Göğüş, Fahrettin et al. | 2009
Effect of pH on Inactivation of Escherichia coli K12 by Sonication, Manosonication, Thermosonication, and Manothermosonication
Lee, H. / Zhou, B. / Feng, H. et al. | 2009
Purification and Use of Glycomacropeptide for Nutritional Management of Phenylketonuria
LaClair, Caitlin E. / Ney, Denise M. / MacLeod, Erin L. et al. | 2009
Rheological and Microstructural Properties of Porcine Myofibrillar Protein–Lipid Emulsion Composite Gels
Wu, Mangang / Xiong, Youling L. / Chen, Jie et al. | 2009
Effect of Infrared Heating on the Formation of Sesamol and Quality of Defatted Flours from Sesamum indicum L.
Kumar, C. Mahendra / Appu Rao, A.G. / Singh, Sridevi Annapurna | 2009
Fed State Protein Turnover in Healthy Older Persons under a Usual Protein‐Rich Diet
Pfrimer, Karina / Marchini, Julio Sergio / Moriguti, Julio Cesar et al. | 2009
Isolation and Identification of Antihypertensive Peptides from Antarctic Krill Tail Meat Hydrolysate
Hatanaka, Akimasa / Miyahara, Hiroko / Suzuki, Ken Ichi et al. | 2009
Industrial Applications of Selected JFS Articles
| 2009
Antimicrobial Activity of Catfish Gelatin Coating Containing Origanum (Thymus capitatus) Oil against Gram‐Negative Pathogenic Bacteria
Min, B.J. / Oh, J.‐H. | 2009
Influence of Microbial Growth on the Redox Potential of Fermented Cucumbers
Olsen, Maegan J. / Pérez‐Díaz, Ilenys M. | 2009
Identification of Lactic Acid Bacterial Strains with High Conjugated Linoleic Acid‐Producing Ability from Natural Sauerkraut Fermentations
Zeng, Z. / Lin, J. / Gong, D. | 2009
Acidified Sodium Chlorite as an Alternative to Chlorine for Elimination of Salmonella on Alfalfa Seeds
Liao, C.‐H. | 2009
Modeling the Effect of Marination and Temperature on Salmonella Inactivation during Drying of Beef Jerky
Yoon, Yohan / Geornaras, Ifigenia / Kendall, Patricia A. et al. | 2009
Clostridium Perfringens Growth from Spore Inocula in Sous‐Vide Processed Pork‐Based Mexican Entrée
Miguel‐Garcia, Denise Y. / Juneja, Vijay K. / Valenzuela‐Melendrez, Martin et al. | 2009
Clostridium Perfringens Growth from Spore Inocula in Sous-Vide Processed Pork-Based Mexican Entree
Miguel-Garcia, D. Y. / Juneja, V. K. / Valenzuela-Melendrez, M. et al. | 2009
Application of Raisin Extracts as Preservatives in Liquid Bread and Bread Systems
Wei, Q. / Wolf‐Hall, C. / Hall III, C.A. | 2009
Synergistic Effect of Electrolyzed Water and Citric Acid Against Bacillus Cereus Cells and Spores on Cereal Grains
Park, Young Bae / Guo, Jin Yong / Rahman, S.M.E. et al. | 2009
Performance of Starter in Yogurt Supplemented with Soy Protein Isolate and Biotransformation of Isoflavones during Storage Period
Pham, Thuy T. / Shah, Nagendra P. | 2009
Irradiation Treatments to Improve the Shelf Life of Fresh Black Truffles (Truffles Preservation by Gamma‐Rays)
Reale, Anna / Sorrentino, Elena / Iacumin, Lucilla et al. | 2009
Survival of Listeria innocua after Isoelectric Solubilization and Precipitation of Fish Protein
Lansdowne, L.R. / Beamer, S. / Jaczynski, J. et al. | 2009
Saltiness and Acidity: Detection and Recognition Thresholds and Their Interaction Near the Threshold
Hatae, Keiko / Takeutchi, Fujio / Sakamoto, Mariko et al. | 2009
Quality Changes of Highbush Blueberries Fruit Stored in CA with Different CO2 Levels
Duarte, Carolina / Guerra, María / Daniel, Peter et al. | 2009
Effects of Salt, BHA/BHT, and Differing Phosphate Types on Quality and Sensory Characteristics of Beef Longissimus Muscles
Rowe, C.W. / Pohlman, F.W. / Brown, A.H. Jr et al. | 2009
Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids
Neta, E.R.D. / Johanningsmeier, S.D. / Drake, M.A. et al. | 2009
Persistent Organic Pollutants in Fish Oil Supplements on the Canadian Market: Polychlorinated Dibenzo‐p‐Dioxins, Dibenzofurans, and Polybrominated Diphenyl Ethers
Rawn, D.F.K. / Breakell, K. / Verigin, V. et al. | 2009
Food Science Research Funding Ethics
Lund, Daryl | 2009
| 2009