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

Simultaneous Spectrophotometric Determination of 2‐Thiouracil and 2‐Mercaptobenzimidazole in Animal Tissue Using Multivariate Calibration Methods: Concerns and Rapid Methods for Detection
Beheshti, Abolghasem / Riahi, Siavash / Pourbasheer, Eslam et al. | 2010
Composition and Oxidative Stability of a Structured Lipid from Amaranth Oil in a Milk‐Based Infant Formula
Pina‐Rodriguez, Ashanty M. / Akoh, Casimir C. | 2010
Increases of 2‐Furanmethanol and Maltol in Korean Red Ginseng during Explosive Puffing Process
Lee, Sang‐Jun / Moon, Tae Wha / Lee, JaeHwan | 2010
Microwave‐Assisted Autohydrolysis of Prunus mume Stone for Extraction of Polysaccharides and Phenolic Compounds
Tsubaki, S. / Ozaki, Y. / Azuma, J. | 2010
Quantification of Quercetin Glycosides in 6 Onion Cultivars and Comparisons of Hydrolysis‐HPLC and Spectrophotometric Methods in Measuring Total Quercetin Concentrations
Yoo, Kil Sun / Lee, Eun Jin / Patil, Bhimanagouda S. | 2010
Effect of Cooking Method, Distiller's Grains, and Vitamin E Supplementation on the Vitamin Content of Value Cuts from Beef Steers Fed Wet Distiller's Grains and Solubles and Supplemental Vitamin E
Kim, Y.N. / Giraud, D.W. / Masrizal, M.A. et al. | 2010
Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal Treatment
Kechinski, Carolina Pereira / Guimarães, Pâmela Virgínia Ramos / Noreña, Caciano Pelayo Zapata et al. | 2010
Thermal Behavior of Potato Starch and Water‐Vaporization Behavior of Its Paste Controlled with Amino Acid and Peptide‐Rich Food Materials
Sakauchi, Satoshi / Hattori, Makoto / Yoshida, Tadashi et al. | 2010
Formulation of a Dry Green Tea‐Apple Product: Study on Antioxidant and Color Stability
Lavelli, Vera / Vantaggi, Claudia / Corey, Mark et al. | 2010
Effects of Phytases and Dehulling Treatments on In Vitro Iron and Zinc Bioavailability in Faba Bean (Vicia faba L.) Flour and Legume Fractions
Luo, Yuwei / Xie, Weihua / Cui, Qunxiang | 2010
Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)
Dagulo, Lilibeth / Danyluk, Michelle D. / Spann, Timothy M. et al. | 2010
Rapid Analysis of Glucose, Fructose, Sucrose, and Maltose in Honeys from Different Geographic Regions using Fourier Transform Infrared Spectroscopy and Multivariate Analysis
Wang, Jun / Kliks, Michael M. / Jun, Soojin et al. | 2010
Hydroxyl Radical and Ferryl‐Generating Systems Promote Gel Network Formation of Myofibrillar Protein
Xiong, Youling L. / Blanchard, Suzanne P. / Ooizumi, Tooru et al. | 2010
Modeling of the Humidity Effects on the Oxygen Absorption by Iron‐Based Scavengers
Polyakov, Vladimir A. / Miltz, Joseph | 2010
Texturized Dairy Proteins
Onwulata, Charles I. / Phillips, John G. / Tunick, Michael H. et al. | 2010
New Automated Microwave Heating Process for Cooking and Pasteurization of Microwaveable Foods Containing Raw Meats
Huang, Lihan / Sites, Joseph | 2010
Preparation and Characterization of Water/Oil/Water Emulsions Stabilized by Polyglycerol Polyricinoleate and Whey Protein Isolate
Mun, Saehun / Choi, Yongdoo / Rho, Shin‐Joung et al. | 2010
Release of Naturally Derived Antimicrobial Agents from LDPE Films
Cran, Marlene J. / Rupika, L.A.S. / Sonneveld, Kees et al. | 2010
D‐Psicose, a Sweet Monosaccharide, Ameliorate Hyperglycemia, and Dyslipidemia in C57BL/6J db/db Mice
Baek, S.H. / Park, S.J. / Lee, H.G. | 2010
Antimicrobial Property, Antioxidant Capacity, and Cytotoxicity of Essential Oil from Cumin Produced in Iran
Allahghadri, Tolou / Rasooli, Iraj / Owlia, Parviz et al. | 2010
Effect of Fish and Oil Nature on Frying Process and Nutritional Product Quality
Ansorena, Diana / Guembe, Ainhoa / Mendizábal, Tatiana et al. | 2010
Antioxidant, Antimutagenic, and Antidiabetic Activities of Edible Leaves from Cnidoscolus chayamansa Mc. Vaugh
Loarca‐Piña, Guadalupe / Mendoza, Sandra / Ramos‐Gómez, Minerva et al. | 2010
| 2010
Effect of Calcium Propionate and Water Activity on Growth and Aflatoxins Production by Aspergillus flavus
Alam, Sahib / Shah, Hamid Ullah / Magan, Naresh | 2010
Active Packaging of Fresh Chicken Breast, with Allyl Isothiocyanate (AITC) in Combination with Modified Atmosphere Packaging (MAP) to Control the Growth of Pathogens
Shin, Joongmin / Harte, Bruce / Ryser, Elliot et al. | 2010
Combination of Sodium Chlorite and Calcium Propionate Reduces Enzymatic Browning and Microbial Population of Fresh‐Cut “Granny Smith” Apples
Guan, Wenqiang / Fan, Xuetong | 2010
Potent Anticariogenic Activity of Aceriphyllum rossii and Its Components, Aceriphyllic Acid A and 3‐oxoolean‐12‐en‐27‐oic Acid
Zheng, Chang‐Ji / Oh, Hyun‐Woo / Kim, Won‐Gon | 2010
Inactivation of Listeria monocytogenes in Skim Milk and Liquid Egg White by Antimicrobial Bottle Coating with Polylactic Acid and Nisin
Jin, Tony | 2010
Water Activity and Temperature Effects on Fungal Growth and Ochratoxin A Production by Ochratoxigenic Aspergillus carbonarius Isolated from Tunisian Grapes
Lasram, Salma / Oueslati, Souheib / Valero, Ana et al. | 2010
Evaluation of Natural Antimicrobials on Typical Meat Spoilage Bacteria In Vitro and in Vacuum‐Packed Pork Meat
Schirmer, Bjørn Christian / Langsrud, Solveig | 2010
Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin‐Producing Strain, Leuconostoc citreum GJ7 as a Starter
Chang, Ji Yoon / Chang, Hae Choon | 2010
Combined Effects of Alkaline Electrolyzed Water and Citric Acid with Mild Heat to Control Microorganisms on Cabbage
Rahman, S.M.E. / Jin, Yong‐Guo / Oh, Deog‐Hwan | 2010
Potentialities of High‐Pressure Homogenization to Inactivate Zygosaccharomyces bailii in Fruit Juices
Patrignani, Francesca / Vannini, Lucia / Kamdem, Sylvain Leroy Sado et al. | 2010
Synergistic Reduction of Salmonella in a Model Raw Chicken Media using a Combined Thermal and Acidified Organic Acid Salt Intervention Treatment
Milillo, S.R. / Ricke, S.C. | 2010
Rheological and Thermal Properties of Polylactide/Silicate Nanocomposites Films
Ahmed, Jasim / Varshney, Sunil K. / Auras, Rafeal | 2010
Develop a Novel Method for Removing Fusel Alcohols from Rice Spirits Using Nanofiltration
Hsieh, Chang‐Wei / Huang, Yi‐Hsiang / Lai, Cheng‐Hung et al. | 2010
Rheological Behavior of High‐Concentration Sodium Caseinate Dispersions
Loveday, Simon M. / Rao, M. Anandha / Creamer, Lawrence K. et al. | 2010
Biopolymer Nanoparticles from Heat‐Treated Electrostatic Protein–Polysaccharide Complexes: Factors Affecting Particle Characteristics
Jones, Owen Griffith / McClements, David Julian | 2010
Stochastic and Deterministic Model of Microbial Heat Inactivation
Corradini, Maria G. / Normand, Mark D. / Peleg, Micha | 2010
Effects of Oregano Oil Brine Enhancement on Quality Attributes of Beef Longissimus dorsi and Semimembranosus Muscles from Various Age Animals
Scramlin, Stacy M. / Newman, Melissa C. / Cox, Ryan B. et al. | 2010
Application of Agonist‐Receptor Modeling to the Sweetness Synergy between High Fructose Corn Syrup and Sucralose, and between High‐Potency Sweeteners
Wolf, P.A. / Bridges, J.R. / Wicklund, R. | 2010
Consumer Acceptance of Ozone‐Treated Whole Shell Eggs
Kamotani, Setsuko / Hooker, Neal / Smith, Stephanie et al. | 2010
Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and Microstructure
Youssef, M.K. / Barbut, S. | 2010
Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea (Cicer arietinum L.)
Segev, Aharon / Badani, Hana / Kapulnik, Yoram et al. | 2010
Gel Strength and Sensory Attributes of Fig (Ficus carica) Jams and Preserves as Influenced by Ripeness
Levaj, Branka / Bunić, Nedjeljka / Dragović‐Uzelac, Verica et al. | 2010
Chitosan Acetate as an Active Coating Material and Its Effects on the Storing of Prunus avium L.
Dang, Qi Feng / Yan, Jing Quan / Li, Yan et al. | 2010
Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid Addition
Arocas, A. / Sanz, T. / Salvador, A. et al. | 2010
Descriptive Analysis and U.S. Consumer Acceptability of 6 Green Tea Samples from China, Japan, and Korea
Lee, Jeehyun / Chambers, Delores H. | 2010
Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω‐3 Enriched Dark Chicken Meat during Cooking
Perez, T.I. / Zuidhof, M.J. / Renema, R.A. et al. | 2010
Frozen Beef Contamination after Exposure to Low Levels of Ammonia Gas
Karim, F. / Hijaz, F. / Kastner, C.L. et al. | 2010
Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of Rosemary
Puangsombat, Kanithaporn / Smith, J. Scott | 2010
Industrial Applications of Selected JFS Articles
| 2010
Lund, Daryl | 2010
In Memoriam: Stanley J. Kazeniac
| 2010