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

C307
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
C312
Simple HPLC Method for Resolution of Curcuminoids with Antioxidant Potential
Naidu, M. Madhava / Shyamala, B.N. / Manjunatha, J.R. et al. | 2009
C319
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
C326
Quantification of Almond Skin Polyphenols by Liquid Chromatography‐Mass Spectrometry
Bolling, Bradley W. / Dolnikowski, Gregory / Blumberg, Jeffrey B. et al. | 2009
C333
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
C333
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
E167
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
E177
Characterization of Low Saturation Palm Oil Products after Continuous Enzymatic Interesterification and Dry Fractionation
Huey, Saw Mei / Hock, Chuah Cheng / Lin, Siew Wai | 2009
E184
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
E191
Effect of pH on Inactivation of Escherichia coli K12 by Sonication, Manosonication, Thermosonication, and Manothermosonication
Lee, H. / Zhou, B. / Feng, H. et al. | 2009
E199
Purification and Use of Glycomacropeptide for Nutritional Management of Phenylketonuria
LaClair, Caitlin E. / Ney, Denise M. / MacLeod, Erin L. et al. | 2009
E207
Rheological and Microstructural Properties of Porcine Myofibrillar Protein–Lipid Emulsion Composite Gels
Wu, Mangang / Xiong, Youling L. / Chen, Jie et al. | 2009
H105
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
H112
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
H116
Isolation and Identification of Antihypertensive Peptides from Antarctic Krill Tail Meat Hydrolysate
Hatanaka, Akimasa / Miyahara, Hiroko / Suzuki, Ken Ichi et al. | 2009
iv
Industrial Applications of Selected JFS Articles
| 2009
M143
Antimicrobial Activity of Catfish Gelatin Coating Containing Origanum (Thymus capitatus) Oil against Gram‐Negative Pathogenic Bacteria
Min, B.J. / Oh, J.‐H. | 2009
M149
Influence of Microbial Growth on the Redox Potential of Fermented Cucumbers
Olsen, Maegan J. / Pérez‐Díaz, Ilenys M. | 2009
M154
Identification of Lactic Acid Bacterial Strains with High Conjugated Linoleic Acid‐Producing Ability from Natural Sauerkraut Fermentations
Zeng, Z. / Lin, J. / Gong, D. | 2009
M159
Acidified Sodium Chlorite as an Alternative to Chlorine for Elimination of Salmonella on Alfalfa Seeds
Liao, C.‐H. | 2009
M165
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
M172
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
M172
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
M177
Application of Raisin Extracts as Preservatives in Liquid Bread and Bread Systems
Wei, Q. / Wolf‐Hall, C. / Hall III, C.A. | 2009
M185
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
M190
Performance of Starter in Yogurt Supplemented with Soy Protein Isolate and Biotransformation of Isoflavones during Storage Period
Pham, Thuy T. / Shah, Nagendra P. | 2009
M196
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
M201
Survival of Listeria innocua after Isoelectric Solubilization and Precipitation of Fish Protein
Lansdowne, L.R. / Beamer, S. / Jaczynski, J. et al. | 2009
S147
Saltiness and Acidity: Detection and Recognition Thresholds and Their Interaction Near the Threshold
Hatae, Keiko / Takeutchi, Fujio / Sakamoto, Mariko et al. | 2009
S154
Quality Changes of Highbush Blueberries Fruit Stored in CA with Different CO2 Levels
Duarte, Carolina / Guerra, María / Daniel, Peter et al. | 2009
S160
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
S165
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
T31
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
vi
Food Science Research Funding Ethics
Lund, Daryl | 2009
vii
Erratum
| 2009