JOURNAL OF FOOD SCIENCE -CHICAGO-
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
- C317
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Dehydration of Pollock Skin Prior to Gelatin ProductionBower, Cindy K. / Avena‐Bustillos, Roberto J. / Hietala, Katie A. et al. | 2010
- C322
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Effects of Ultrasonic Treatment on the Physicochemical Properties and DPPH Radical Scavenging Activity of Polysaccharides from Mushroom Inonotus obliquusFu, Lingling / Chen, Haixia / Dong, Peng et al. | 2010
- C328
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Phenolic Content and Antioxidant Activity of Raspberry and Blackberry CultivarsSariburun, Esra / Şahin, Saliha / Demir, Cevdet et al. | 2010
- C336
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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
- C341
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Supercritical Fluid Chromatography of Myrosinase Reaction Products in Ground Yellow Mustard Seed OilChoubdar, Niloufar / Li, Shuliu / Holley, Richard A. et al. | 2010
- C346
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Thermal Stability of Tagatose in SolutionLuecke, Katherine J. / Bell, Leonard N. et al. | 2010
- C352
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Comparison of Volatile Release in Tomatillo and Different Varieties of Tomato during ChewingXu, Yichi / Barringer, Sheryl et al. | 2010
- C359
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Polyphenolic Acids from Mint (the Aerial of Mentha haplocalyx Briq.) with DPPH Radical Scavenging ActivityShe, G.‐M. / Xu, C. / Liu, B. et al. | 2010
- C363
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Extraction and Removal of Caffeine from Green Tea by Ultrasonic‐Enhanced Supercritical FluidTang, Wei‐Qiang / Li, Di‐Cai / Lv, Yang‐Xiao et al. | 2010
- C369
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Transglutaminase Catalysis of Modified Whey Protein DispersionsClare, Debra A. / Daubert, Christopher R. et al. | 2010
- C378
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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
- C383
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Broccoli‐Derived By‐Products—A Promising Source of Bioactive IngredientsDomínguez‐Perles, Raúl / Martínez‐Ballesta, Maria Carmen / Carvajal, Micaela et al. | 2010
- E201
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Optimization of Combined Microwave–Hot Air Roasting of Malt Based on Energy Consumption and Neo‐Formed Contaminants ContentAkkarachaneeyakorn, S. / Laguerre, J.C. / Tattiyakul, J. et al. | 2010
- E208
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Altering Functional Properties of Fats Using Power UltrasoundSuzuki, A.H. / Lee, J. / Padilla, S.G. et al. | 2010
- E215
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Biodegradable Poly(butylene adipate‐co‐terephthalate) Films Incorporated with Nisin: Characterization and Effectiveness against Listeria innocuaBastarrachea, Luis / Dhawan, Sumeet / Sablani, Shyam S. et al. | 2010
- E225
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Shelf‐Life Extension of Fresh Tuber aestivum and Tuber melanosporum Truffles by Modified Atmosphere Packaging with Microperforated FilmsRivera, Carmen Susana / Blanco, Domingo / Salvador, María Luisa et al. | 2010
- H109
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Tastier and Healthier Alternatives to French FriesRommens, Caius M. / Shakya, Roshani / Heap, Mark et al. | 2010
- H116
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Peanuts, Peanut Oil, and Fat Free Peanut Flour Reduced Cardiovascular Disease Risk Factors and the Development of Atherosclerosis in Syrian Golden HamstersStephens, Amanda M. / Dean, Lisa L. / Davis, Jack P. et al. | 2010
- H123
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Polyphenol‐Rich Beverages Enhance Zinc Uptake and Metallothionein Expression in Caco‐2 CellsSreenivasulu, Kilari / Raghu, Pullakhandam / Nair, K. Madhavan et al. | 2010
- H129
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Antihypertensive Effect of Salt‐Free Soy Sauce, a New Fermented Seasoning, in Spontaneously Hypertensive RatsMatsui, Toshiro / Zhu, Xiao‐Lin / Shiraishi, Koso et al. | 2010
- M187
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Impact of Changes in Sugar Exudate Created by Biological Damage to Tomato Plants on the Persistence of Escherichia coli O157:H7Aruscavage, Daniel / Phelan, P. Larry / Lee, Ken et al. | 2010
- M193
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Effect of Thawing and Cold Storage on Frozen Chicken Thigh Meat Quality by High‐Voltage Electrostatic FieldHsieh, Chang‐Wei / Lai, Cheng‐Hung / Ho, Wai‐Jane et al. | 2010
- M198
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Cloning, Expression, and Genus‐Specificity Analysis of 28‐kDa OmpK from Vibrio alginolyticusLi, Yan‐Dong / Ren, Hong‐Lin / Lu, Shi‐Ying et al. | 2010
- M204
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Preservation of Acidified Cucumbers with a Natural Preservative Combination of Fumaric Acid and Allyl Isothiocyanate that Target Lactic Acid Bacteria and YeastsPérez‐Díaz, I.M. / McFeeters, R.F. et al. | 2010
- M209
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Evaluation of Brining Ingredients and Antimicrobials for Effects on Thermal Destruction of Escherichia coli O157:H7 in a Meat Model SystemByelashov, Oleksandr A. / Adler, Jeremy M. / Geornaras, Ifigenia et al. | 2010
- M218
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Isolation and Identification of Bacillus spp. and Related Genera from Different Starchy FoodsFangio, Maria Florencia / Roura, Sara Ines / Fritz, Rosalía et al. | 2010
- M222
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Low‐Dose Irradiation Improves Microbial Quality and Shelf Life of Fresh Mint (Mentha piperita L.) without Compromising Visual QualityHsu, Wei‐Yea / Simonne, Amarat / Jitareerat, Pongphen et al. | 2010
- M231
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Efficacy of Sanitized Ice in Reducing Bacterial Load on Fish Fillet and in the Water Collected from the Melted IceFeliciano, Lizanel / Lee, Jaesung / Lopes, John A. et al. | 2010
- M239
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Microbial Growth in Dry Grain Food (Sunsik) Beverages Prepared with Water, Milk, Soymilk, or Honey‐WaterJung, Jin‐Ho / Lee, Sun‐Young et al. | 2010
- M243
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Modeling Microbial Spoilage and Quality of Gilthead Seabream Fillets: Combined Effect of Osmotic Pretreatment, Modified Atmosphere Packaging, and Nisin on Shelf LifeTsironi, Theofania N. / Taoukis, Petros S. et al. | 2010
- S167
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The Impact of Grape Skin Bioactive Functionality Information on the Acceptability of Tea Infusions Made from Wine By‐ProductsCheng, Vern Jou / Bekhit, Alaa El‐Din A. / Sedcole, Richard et al. | 2010
- S173
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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
- S182
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A Novel Tensile Test Method to Assess Texture and Gaping in Salmon FilletsAshton, Thomas J. / Michie, Ian / Johnston, Ian A. et al. | 2010
- S191
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Carotenoid and Chlorophyll‐Derived Compounds in Some Wine Grapes Grown in Apulian RegionCrupi, Pasquale / Coletta, Antonio / Milella, Rosa Anna et al. | 2010
- S199
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Flavor Lexicon for Sensory Descriptive Profiling of Different Rice TypesLimpawattana, M. / Shewfelt, R.L. et al. | 2010
- S206
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Influence of Nutrients Addition to Nonlimited‐in‐Nitrogen Must on Wine Volatile CompositionGonzález‐Marco, Ana / Jiménez‐Moreno, Nerea / Ancín‐Azpilicueta, Carmen et al. | 2010
- S212
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Drivers of Liking for Yogurt Drinks with Prebiotics and ProbioticsAllgeyer, L.C. / Miller, M.J. / Lee, S.‐Y. et al. | 2010
- S220
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Effect of Liberibacter Infection (Huanglongbing or “Greening” Disease) of Citrus on Orange Juice Flavor Quality by Sensory EvaluationPlotto, Anne / Baldwin, Elizabeth / McCollum, Greg et al. | 2010
- S231
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Effect of Inclusion of Salmon Roe on Characteristics of Salmon Baby Food ProductsDesantos, F.A. / Bechtel, P. / Smiley, S. et al. | 2010
- S237
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Effect of Hydrodynamic Pressure Processing on the Processing and Quality Characteristics of Moisture‐Enhanced Pork LoinsBowker, B. / Liu, M. / Callahan, J. et al. | 2010
- S245
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On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model FoodGoh, S.M. / Leroux, B. / Groeneschild, C.A.G. et al. | 2010
- T65
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Thermal Stability of Ricin in Orange and Apple JuicesJackson, Lauren S. / Zhang, Zhe / Tolleson, William H. et al. | 2010
- T72
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In Vitro and In Vivo Metabolism of the Radiolytic Compound 2‐DodecylcyclobutanoneHijaz, Faraj / Shrestha, Tej B. / Bossman, Stefan H. et al. | 2010
- v
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Industrial Applications of Selected JFS Articles| 2010
- vii
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Editorial: Thanks, Reviewers!Lund, Daryl et al. | 2010