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

Production of Crude Xylanase from Thermoascus Aurantiacus CBMAI 756 Aiming the Baking Process
Oliveira, Denise S. / Meherb‐Dini, Carolina / Franco, Célia M.L. et al. | 2010
A Multiplex PCR Method for the Identification of Commercially Important Salmon and Trout Species (Oncorhynchus and Salmo) in North America
Rasmussen Hellberg, Rosalee S. / Morrissey, Michael T. / Hanner, Robert H. | 2010
Process Optimization and Consumer Acceptability of Salted Ground Beef Patties Cooked and Held Hot in Flavored Marinade
Shrestha, Subash / Cornforth, Daren / Nummer, Brian A. | 2010
Effect of High Pressure Pasteurization on Bacterial Load and Bioactivity of Echinacea Purpurea
Chen, Xiu‐Min / Hu, Chun / Raghubeer, Errol et al. | 2010
Evaluation of Parameters that Affect the 4‐Dimethylaminocinnamaldehyde Assay for Flavanols and Proanthocyanidins
Wallace, Taylor C. / Giusti, M. Monica | 2010
Optimization of Extraction Conditions of Total Phenolics, Antioxidant Activities, and Anthocyanin of Oregano, Thyme, Terebinth, and Pomegranate
Rababah, Taha M. / Banat, Fawzi / Rababah, Anfal et al. | 2010
Distribution of Stable Free Radicals among Amino Acids of Isolated Soy Proteins
Lei, Qingxin / Liebold, Christopher M. / Boatright, William L. et al. | 2010
High‐Intensity Pulsed Electric Fields Processing Parameters Affecting Polyphenoloxidase Activity of Strawberry Juice
Aguiló‐Aguayo, Ingrid / Soliva‐Fortuny, Robert / Martín‐Belloso, Olga | 2010
Trans Fatty Acids Content and Fatty Acid Profiles in the Selected Food Products from Korea between 2005 and 2008
Lee, Jeung Hee / Adhikari, Prakash / Kim, Seong‐Ai et al. | 2010
Microscopic Quantification of Cell Integrity in Raw and Processed Onion Parenchyma Cells
Gonzalez, M.E. / Jernstedt, J.A. / Slaughter, D.C. et al. | 2010
Influence of Cell Integrity on Textural Properties of Raw, High Pressure, and Thermally Processed Onions
Gonzalez, M.E. / Jernstedt, J.A. / Slaughter, D.C. et al. | 2010
1H‐NMR Study of the Impact of High Pressure and Thermal Processing on Cell Membrane Integrity of Onions
Gonzalez, Maria E. / Barrett, Diane M. / McCarthy, Michael J. et al. | 2010
Onion Cells After High Pressure and Thermal Processing: Comparison of Membrane Integrity Changes Using Different Analytical Methods and Impact on Tissue Texture
Gonzalez, Maria E. / Anthon, Gordon E. / Barrett, Diane M. | 2010
Critical Electric Field Strengths of Onion Tissues Treated by Pulsed Electric Fields
Asavasanti, Suvaluk / Ersus, Seda / Ristenpart, William et al. | 2010
Disintegration Efficiency of Pulsed Electric Field Induced Effects on Onion (Allium cepa L.) Tissues as a Function of Pulse Protocol and Determination of Cell Integrity by 1H‐NMR Relaxometry
Ersus, Seda / Oztop, Mecit Halil / McCarthy, Michael J. et al. | 2010
Quantitative Evaluation of Microstructural Changes and their Relations with Some Physical Characteristics of Food during Drying
Sansiribhan, Sansanee / Devahastin, Sakamon / Soponronnarit, Somchart | 2010
FT‐NIR Spectroscopy for the Quality Characterization of Apricots (Prunus Armeniaca L.)
Berardinelli, Annachiara / Cevoli, Chiara / Silaghi, Florina Aurelia et al. | 2010
Microstructural Characterization of Multiphase Chocolate Using X‐Ray Microtomography
Frisullo, Pierangelo / Licciardello, Fabio / Muratore, Giuseppe et al. | 2010
Effect of Acid‐ and Alkaline‐Aided Extractions on Functional and Rheological Properties of Proteins Recovered from Mechanically Separated Turkey Meat (MSTM)
Hrynets, Yuliya / Omana, Dileep A. / Xu, Yan et al. | 2010
Porosity Changes and Retention of Ginsenosides in North American Ginseng Root Using Different Dehydration Processes
Purnama, Monica / Yaghmaee, Parastoo / Durance, Tim D. et al. | 2010
Ohmic Heating of Peaches in the Wide Range of Frequencies (50 Hz to 1 MHz)
Shynkaryk, Mykola V. / Ji, Taehyun / Alvarez, Valente B. et al. | 2010
Evaluation of Antioxidant and Inhibitory Activities for Different Subclasses Flavonoids on Enzymes for Rheumatoid Arthritis
Lee, Je‐Hyuk / Kim, Gun‐Hee | 2010
Cover Caption
| 2010
Effect of Storage Temperature and Duration on the Behavior of Escherichia coli O157:H7 on Packaged Fresh‐Cut Salad Containing Romaine and Iceberg Lettuce
Luo, Yaguang / He, Qiang / McEvoy, James L. | 2010
Optimizing the Use of Garlic Oil as Antimicrobial Agent on Fresh‐Cut Tomato through a Controlled Release System
Ayala‐Zavala, J. Fernando / González‐Aguilar, Gustavo A. | 2010
Quality Assessment of Salted, Modified Atmosphere Packaged Rainbow Trout under Treatment with Oregano Essential Oil
Pyrgotou, Nikoletta / Giatrakou, Vasiliki / Ntzimani, Athina et al. | 2010
Evaluation of Antibacterial Activity of 3‐Butenyl, 4‐Pentenyl, 2‐Phenylethyl, and Benzyl Isothiocyanate in Brassica Vegetables
Jang, Miran / Hong, Eunyoung / Kim, Gun‐Hee | 2010
Fermentation Process Improvement of a Chinese Traditional Food: Soybean Residue Cake
Yao, Yingzheng / Pan, Siyi / Wang, Kexing et al. | 2010
Synergic Antimicrobial Activity of Lysozyme, Nisin, and EDTA against Listeria Monocytogenes in Ostrich Meat Patties
Mastromatteo, Marianna / Lucera, Annalisa / Sinigaglia, Milena et al. | 2010
Use of Lactobacillus plantarum and Glucose to Control the Fermentation of “Bella di Cerignola” Table Olives, a Traditional Variety of Apulian Region (Southern Italy)
Perricone, Marianne / Bevilacqua, Antonio / Corbo, Maria Rosaria et al. | 2010
Safety and Quality Assessment during the Ozonation of Cloudy Apple Juice
Patil, S. / Torres, B. / Tiwari, B.K. et al. | 2010
Absence of Association of Autoinducer‐2‐Based Quorum Sensing with Heat and Acid Resistance of Salmonella
Yoon, Yohan / Sofos, John N. | 2010
Molecular Epidemiology of Microorganisms Isolated from Food Workers and Enteral Feeding of Public Hospitals
Borges, Liana J. / Campos, Maria Raquel H. / Cardoso, Juliana L. et al. | 2010
Antilisterial Activity and Consumer Acceptance of Irradiated Chicken Breast Meat Vacuum‐Infused with Grape Seed and Green Tea Extracts and Tartaric Acid
Over, K.F. / Hettiarachchy, N.S. / Perumalla, A.V.S. et al. | 2010
Recovery of Salmonella enterica Serovars Typhimurium and Tennessee in Peanut Butter after Electron Beam Exposure
Matak, Kristen E. / Hvizdzak, Andrea L. / Beamer, Sarah et al. | 2010
Osmosonication of Blackberry Juice: Impact on Selected Pathogens, Spoilage Microorganisms, and Main Quality Parameters
Wong, Eric / Vaillant, Fabrice / Pérez, Ana | 2010
Behavior and Enterotoxin Production by Coagulase Negative Staphylococcus in Cooked Ham, Reconstituted Skimmed Milk, and Confectionery Cream
Oliveira, Ana Maria / Miya, Norma Teruko Nago / Sant’Ana, Anderson S. et al. | 2010
Concentration and Application Order Effects of Sodium Benzoate and Eugenol Mixtures on the Growth Inhibition of Saccharomyces Cerevisiae and Zygosaccharomyces Bailii
Dai, Yumei / McLandsborough, Lynne A. / Weiss, Jochen et al. | 2010
Dimethylamine, Trimethylamine, and Biogenic Amine Formation in High‐Pressure Processed Semidried Squid (Todarodes pacificius) during Refrigerated Storage
Gou, Jingyu / Choi, Kun‐Pyo / He, Xinlong et al. | 2010
Prevalence and Characterization of Campylobacter jejuni Isolated from Pasture Flock Poultry
Hanning, Irene / Biswas, Debabrata / Herrera, Paul et al. | 2010
Use of UV‐C Treatment to Inhibit the Microbial Growth and Maintain the Quality of Yali Pear
Li, Jian / Zhang, Qian / Cui, Yang et al. | 2010
Thermal, High Pressure, and Electric Field Processing Effects on Plant Cell Membrane Integrity and Relevance to Fruit and Vegetable Quality
Gonzalez, Maria E. / Barrett, Diane M. | 2010
Reduction of Off‐Flavor Generation in Soybean Homogenates: A Mathematical Model
Mellor, Nathan / Bligh, Frances / Chandler, Ian et al. | 2010
Control of Biogenic Amines in Food—Existing and Emerging Approaches
Naila, Aishath / Flint, Steve / Fletcher, Graham et al. | 2010
Modeling the Fluid Dynamics in a Human Stomach to Gain Insight of Food Digestion
Ferrua, M.J. / Singh, R.P. | 2010
Sensory Properties of Ginseng Solutions Modified by Masking Agents
Tamamoto, Lauren C. / Schmidt, Shelly J. / Lee, Soo‐Yeun | 2010
Quality of Ready to Serve Tilapia Fish Curry with PUFA in Retortable Pouches
Dhanapal, K. / Reddy, G.V.S. / Nayak, B.B. et al. | 2010
Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef Patties
Lowder, A.C. / Osburn, W.N. | 2010
Relating Instrumental Texture, Determined by Variable‐Blade and Allo‐Kramer Shear Attachments, to Sensory Analysis of Rainbow Trout, Oncorhynchus mykiss, Fillets
Aussanasuwannakul, Aunchalee / Kenney, Patrick Brett / Brannan, Robert G. et al. | 2010
Sensory Characteristics and Consumer Acceptability of Fermented Soybean Paste (Doenjang)
Kim, H.G. / Hong, J.H. / Song, C.K. et al. | 2010
Effect of Organic Poultry Purchase Frequency on Consumer Attitudes Toward Organic Poultry Meat
Van Loo, Ellen / Caputo, Vincenzina / Nayga, Jr., Rodolfo M. et al. | 2010
Sensory and Physicochemical Characterization of Juices Made with Pomegranate and Blueberries, Blackberries, or Raspberries
Vázquez‐Araújo, Laura / Chambers IV, Edgar / Adhikari, Koushik et al. | 2010
Assessment of Dietary Intake of Patulin from Baby Foods
Bonerba, Elisabetta / Conte, Rossella / Ceci, Edmondo et al. | 2010
The Impact of Non‐ and Genetically Modified Soybean Diets in Aorta Wall Remodeling
Daleprane, Julio B. / Chagas, Mauricío A. / Vellarde, Guillermo C. et al. | 2010
Amelioration of Cadmium‐Induced Oxidative Stress, Impairment in Lipids and Plasma Lipoproteins by the Combined Treatment with Quercetin and α‐Tocopherol in Rats
Prabu, S. Milton / Shagirtha, K. / Renugadevi, J. | 2010
Industrial Applications of Selected JFS Articles
| 2010