Journal of Food Science

The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.

Table of contents

Dehydration of Pollock Skin Prior to Gelatin Production
Bower, Cindy K. / Avena‐Bustillos, Roberto J. / Hietala, Katie A. et al. | 2010
Effects of Ultrasonic Treatment on the Physicochemical Properties and DPPH Radical Scavenging Activity of Polysaccharides from Mushroom Inonotus obliquus
Fu, Lingling / Chen, Haixia / Dong, Peng et al. | 2010
Phenolic Content and Antioxidant Activity of Raspberry and Blackberry Cultivars
Sariburun, Esra / Şahin, Saliha / Demir, Cevdet et al. | 2010
Thermal Stability of l‐Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica)
Munyaka, Ann Wambui / Makule, Edna Edward / Oey, Indrawati et al. | 2010
Supercritical Fluid Chromatography of Myrosinase Reaction Products in Ground Yellow Mustard Seed Oil
Choubdar, Niloufar / Li, Shuliu / Holley, Richard A. | 2010
Thermal Stability of Tagatose in Solution
Luecke, Katherine J. / Bell, Leonard N. | 2010
Comparison of Volatile Release in Tomatillo and Different Varieties of Tomato during Chewing
Xu, Yichi / Barringer, Sheryl | 2010
Polyphenolic Acids from Mint (the Aerial of Mentha haplocalyx Briq.) with DPPH Radical Scavenging Activity
She, G.‐M. / Xu, C. / Liu, B. et al. | 2010
Extraction and Removal of Caffeine from Green Tea by Ultrasonic‐Enhanced Supercritical Fluid
Tang, Wei‐Qiang / Li, Di‐Cai / Lv, Yang‐Xiao et al. | 2010
Transglutaminase Catalysis of Modified Whey Protein Dispersions
Clare, Debra A. / Daubert, Christopher R. | 2010
Ginsenoside Composition and Antiproliferative Activities of Explosively Puffed Ginseng (Panax ginseng C.A. Meyer)
Yoon, Sung‐Ran / Lee, Gee‐Dong / Park, Jung‐Hyun et al. | 2010
Broccoli‐Derived By‐Products—A Promising Source of Bioactive Ingredients
Domínguez‐Perles, Raúl / Martínez‐Ballesta, Maria Carmen / Carvajal, Micaela et al. | 2010
Optimization of Combined Microwave–Hot Air Roasting of Malt Based on Energy Consumption and Neo‐Formed Contaminants Content
Akkarachaneeyakorn, S. / Laguerre, J.C. / Tattiyakul, J. et al. | 2010
Altering Functional Properties of Fats Using Power Ultrasound
Suzuki, A.H. / Lee, J. / Padilla, S.G. et al. | 2010
Biodegradable Poly(butylene adipate‐co‐terephthalate) Films Incorporated with Nisin: Characterization and Effectiveness against Listeria innocua
Bastarrachea, Luis / Dhawan, Sumeet / Sablani, Shyam S. et al. | 2010
Shelf‐Life Extension of Fresh Tuber aestivum and Tuber melanosporum Truffles by Modified Atmosphere Packaging with Microperforated Films
Rivera, Carmen Susana / Blanco, Domingo / Salvador, María Luisa et al. | 2010
Tastier and Healthier Alternatives to French Fries
Rommens, Caius M. / Shakya, Roshani / Heap, Mark et al. | 2010
Peanuts, Peanut Oil, and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden Hamsters
Stephens, Amanda M. / Dean, Lisa L. / Davis, Jack P. et al. | 2010
Polyphenol‐Rich Beverages Enhance Zinc Uptake and Metallothionein Expression in Caco‐2 Cells
Sreenivasulu, Kilari / Raghu, Pullakhandam / Nair, K. Madhavan | 2010
Antihypertensive Effect of Salt‐Free Soy Sauce, a New Fermented Seasoning, in Spontaneously Hypertensive Rats
Matsui, Toshiro / Zhu, Xiao‐Lin / Shiraishi, Koso et al. | 2010
Impact of Changes in Sugar Exudate Created by Biological Damage to Tomato Plants on the Persistence of Escherichia coli O157:H7
Aruscavage, Daniel / Phelan, P. Larry / Lee, Ken et al. | 2010
Effect of Thawing and Cold Storage on Frozen Chicken Thigh Meat Quality by High‐Voltage Electrostatic Field
Hsieh, Chang‐Wei / Lai, Cheng‐Hung / Ho, Wai‐Jane et al. | 2010
Cloning, Expression, and Genus‐Specificity Analysis of 28‐kDa OmpK from Vibrio alginolyticus
Li, Yan‐Dong / Ren, Hong‐Lin / Lu, Shi‐Ying et al. | 2010
Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and Yeasts
Pérez‐Díaz, I.M. / McFeeters, R.F. | 2010
Evaluation of Brining Ingredients and Antimicrobials for Effects on Thermal Destruction of Escherichia coli O157:H7 in a Meat Model System
Byelashov, Oleksandr A. / Adler, Jeremy M. / Geornaras, Ifigenia et al. | 2010
Isolation and Identification of Bacillus spp. and Related Genera from Different Starchy Foods
Fangio, Maria Florencia / Roura, Sara Ines / Fritz, Rosalía | 2010
Low‐Dose Irradiation Improves Microbial Quality and Shelf Life of Fresh Mint (Mentha piperita L.) without Compromising Visual Quality
Hsu, Wei‐Yea / Simonne, Amarat / Jitareerat, Pongphen et al. | 2010
Efficacy of Sanitized Ice in Reducing Bacterial Load on Fish Fillet and in the Water Collected from the Melted Ice
Feliciano, Lizanel / Lee, Jaesung / Lopes, John A. et al. | 2010
Microbial Growth in Dry Grain Food (Sunsik) Beverages Prepared with Water, Milk, Soymilk, or Honey‐Water
Jung, Jin‐Ho / Lee, Sun‐Young | 2010
Modeling Microbial Spoilage and Quality of Gilthead Seabream Fillets: Combined Effect of Osmotic Pretreatment, Modified Atmosphere Packaging, and Nisin on Shelf Life
Tsironi, Theofania N. / Taoukis, Petros S. | 2010
The Impact of Grape Skin Bioactive Functionality Information on the Acceptability of Tea Infusions Made from Wine By‐Products
Cheng, Vern Jou / Bekhit, Alaa El‐Din A. / Sedcole, Richard et al. | 2010
Relation between Developmental Stage, Sensory Properties, and Volatile Content of Organically and Conventionally Grown Pac Choi (Brassica rapa var. Mei Qing Choi)
Talavera‐Bianchi, Martin / Adhikari, Koushik / Chambers IV, Edgar et al. | 2010
A Novel Tensile Test Method to Assess Texture and Gaping in Salmon Fillets
Ashton, Thomas J. / Michie, Ian / Johnston, Ian A. | 2010
Carotenoid and Chlorophyll‐Derived Compounds in Some Wine Grapes Grown in Apulian Region
Crupi, Pasquale / Coletta, Antonio / Milella, Rosa Anna et al. | 2010
Flavor Lexicon for Sensory Descriptive Profiling of Different Rice Types
Limpawattana, M. / Shewfelt, R.L. | 2010
Influence of Nutrients Addition to Nonlimited‐in‐Nitrogen Must on Wine Volatile Composition
González‐Marco, Ana / Jiménez‐Moreno, Nerea / Ancín‐Azpilicueta, Carmen | 2010
Drivers of Liking for Yogurt Drinks with Prebiotics and Probiotics
Allgeyer, L.C. / Miller, M.J. / Lee, S.‐Y. | 2010
Effect of Liberibacter Infection (Huanglongbing or “Greening” Disease) of Citrus on Orange Juice Flavor Quality by Sensory Evaluation
Plotto, Anne / Baldwin, Elizabeth / McCollum, Greg et al. | 2010
Effect of Inclusion of Salmon Roe on Characteristics of Salmon Baby Food Products
Desantos, F.A. / Bechtel, P. / Smiley, S. et al. | 2010
Effect of Hydrodynamic Pressure Processing on the Processing and Quality Characteristics of Moisture‐Enhanced Pork Loins
Bowker, B. / Liu, M. / Callahan, J. et al. | 2010
On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food
Goh, S.M. / Leroux, B. / Groeneschild, C.A.G. et al. | 2010
Thermal Stability of Ricin in Orange and Apple Juices
Jackson, Lauren S. / Zhang, Zhe / Tolleson, William H. | 2010
In Vitro and In Vivo Metabolism of the Radiolytic Compound 2‐Dodecylcyclobutanone
Hijaz, Faraj / Shrestha, Tej B. / Bossman, Stefan H. et al. | 2010
Industrial Applications of Selected JFS Articles
| 2010
Editorial: Thanks, Reviewers!
Lund, Daryl | 2010