Journal of Food Science

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Table of contents

Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment
Dai, Yan / Chang, Hai‐Jun / Cao, Shu‐Xia et al. | 2011
Optimization of Ultrasonic‐Assisted Enzymatic Hydrolysis for the Extraction of Luteolin and Apigenin from Celery
Zhang, Qian / Zhou, Ming‐Ming / Chen, Pei‐Lin et al. | 2011
Structural Stability of Myosin Rod from Silver Carp as Affected by Season
Yuan, Chunhong / Wang, Xichang / Chen, Shunsheng et al. | 2011
Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during Storage
Lin, Yuhai / Huang, Ming / Zhou, Guanghong et al. | 2011
Comparison and Characterization of the Antioxidant Potential of 3 Wild Grapes―Vitis thunbergii, V. flexuosa, and V. kelungeusis
Tung, Yu‐Tang / Cheng, Kai‐Chung / Ho, Shang‐Tse et al. | 2011
Antioxidant Capacities of Phenolic Compounds and Tocopherols from Tunisian Pomegranate (Punica granatum) Fruits
Elfalleh, Walid / Tlili, Nizar / Nasri, Nizar et al. | 2011
Effect of Pilot‐Scale Aseptic Processing on Tomato Soup Quality Parameters
Colle, Ines J.P. / Andrys, Anna / Grundelius, Andrea et al. | 2011
Composition of Flavonoids and Phenolic Acids in Lychee (Litchi Chinensis Sonn.) Flower Extracts and Their Antioxidant Capacities Estimated with Human LDL, Erythrocyte, and Blood Models
Chen, Y.‐C. / Lin, J.‐T. / Liu, S.‐C. et al. | 2011
Quality, Bioactive Compounds, and Antioxidant Activity of New Flat‐Type Peach and Nectarine Cultivars: A Comparative Study
Legua, Pilar / Hernández, Francisca / Díaz‐Mula, Huertas M. et al. | 2011
Chemical Composition and Nutritive Value of Lantana and Sweet Pepper Seeds and Nabak Seed Kernels
Embaby, Hassan El‐Sayed / Mokhtar, Sayed Mohamed | 2011
Polymeric Proanthocyanidins in Skins and Seeds of 37 Vitis vinifera L. Cultivars: A Methodological Comparative Study
Travaglia, Fabiano / Bordiga, Matteo / Locatelli, Monica et al. | 2011
Fatty Acid Synthase Inhibitors Separated from Oiltea Camellia by High‐Speed Counter‐Current Chromatography
Chen, Qiuping / Luo, Xiaowei / Ma, Xiaofeng et al. | 2011
Improving Chocolate Flavor in Poor‐Quality Cocoa Almonds by Enzymatic Treatment
Oliveira, Hilana Salete Silva / Mamede, Maria Eugênia Oliveira / Góes‐Neto, Aristóteles et al. | 2011
Mild Protein Oxidation Enhanced Hydration and Myofibril Swelling Capacity of Fresh Ground Pork Muscle Packaged in High Oxygen Atmosphere
Delles, Rebecca M. / Xiong, Youling L. / True, Alma D. | 2011
Volatile Profile of Cashews (Anacardium occidentale L.) from Different Geographical Origins during Roasting
Agila, Amal / Barringer, Sheryl Ann | 2011
Seasonal Changes of α‐Tocopherol in Green Marine Algae (Caulerpa genus)
Pires‐Cavalcante, Kelma Maria dos Santos / de Alencar, Daniel Barroso / de Sousa, Márcia Barbosa et al. | 2011
Optimization of Fermentation Conditions for Production of the Jabuticaba (Myrciaria cauliflora) Spirit Using the Response Surface Methodology
Duarte, Whasley Ferreira / Amorim, Juliana Cunha / de Assis Lago, Lilian et al. | 2011
Damage in Agitated Vessels of Large Visco‐Elastic Particles Dispersed in a Highly Viscous Fluid
Bouvier, Laurent / Moreau, Anne / Line, Alain et al. | 2011
Effect of Soy Addition on Microwavable Pocket‐Type Flat Doughs
Serventi, Luca / Sachleben, Joseph / Vodovotz, Yael | 2011
High‐Pressure Effects on the Microstructure, Texture, and Color of White‐Brined Cheese
Koca, N. / Balasubramaniam, V.M. / Harper, W.J. | 2011
Online Shear Viscosity Measurement of Starchy Melts Enriched in Wheat Bran
Robin, Frédéric / Bovet, Nicolas / Pineau, Nicolas et al. | 2011
In Vitro Batch Fecal Fermentation Comparison of Gas and Short‐Chain Fatty Acid Production Using “Slowly Fermentable” Dietary Fibers
Kaur, Amandeep / Rose, Devin J. / Rumpagaporn, Pinthip et al. | 2011
Bioactive Dietary Polyphenols Inhibit Heme Iron Absorption in a Dose‐Dependent Manner in Human Intestinal Caco‐2 Cells
Ma, Qianyi / Kim, Eun‐Young / Lindsay, Elizabeth Ann et al. | 2011
Cover Caption
| 2011
Antagonistic Action of Bacillus subtilis Strain fmbj on the Postharvest Pathogen Rhizopus stolonifer
Zhou, Xiaohong / Lu, Zhaoxin / Lv, Fengxia et al. | 2011
Heat‐Killed Lactic Acid Bacteria Enhance Immunomodulatory Potential by Skewing the Immune Response toward Th1 Polarization
Ou, Chu‐Chyn / Lin, Shiao‐Lin / Tsai, Jaw‐Ji et al. | 2011
Implantation Ability of the Potential Probiotic Strain, Lactobacillus reuteri PL519, in “Salchichón,” a Traditional Iberian Dry Fermented Sausage
Ruiz‐Moyano, Santiago / Martín, Alberto / Benito, María José et al. | 2011
Determination of Lactic Microflora of Kefir Grains and Kefir Beverage by Using Culture‐Dependent and Culture‐Independent Methods
Kesmen, Zülal / Kacmaz, Nazife | 2011
Effect of Ultraviolet and Far Infrared Radiation on Microbial Decontamination and Quality of Cumin Seeds
Erdoğdu, S. Belgin / Ekiz, H. İbrahim | 2011
Rapid Detection of Ricin in Milk Using Immunomagnetic Separation Combined with Surface‐Enhanced Raman Spectroscopy
He, Lili / Deen, Bronwyn / Rodda, Tom et al. | 2011
Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing Methods
Yoon, E.K. / Hong, J.H. / Lê, S. et al. | 2011
Saltiness Enhancement by Savory Aroma Compounds
Batenburg, Max / van der Velden, Rob | 2011
Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage Conditions
Bermúdez‐Aguirre, Daniela / Fernández, Sulmer / Esquivel, Heracleo et al. | 2011
Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish‐Style Dry‐Ripened Sausages
Fonseca, Beatriz / Kuri, Victor / Zumalacárregui, José M. et al. | 2011
Sensory Characteristics and Cross‐Cultural Consumer Acceptability of Bulgogi (Korean Traditional Barbecued Beef)
Hong, J.H. / Yoon, E.K. / Chung, S.J. et al. | 2011
Industrially Processed Vacuum‐Packed Peeled Kennebec Potatoes: Process Optimization, Sensory Evaluation, and Consumer Response
Montouto‐Graña, M. / Cabanas‐Arias, S. / Vázquez‐Odériz, M.L. et al. | 2011
Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji Berries
Navarro, Patricia / Nicolas, Tamara San / Gabaldon, José A. et al. | 2011
Internal Quality and Shelf Life of Eggs Coated with Oils from Different Sources
Ryu, Kyeong Nam / No, Hong Kyoon / Prinyawiwatkul, Witoon | 2011
Chemical, Physical–Chemical, and Sensory Characteristics of Lychee (Litchi chinensis Sonn) Wines
Alves, Juliana Alvarenga / de Oliveira Lima, Luiz Carlos / Nunes, Cleiton Antônio et al. | 2011
Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White Wheat
Challacombe, Carolyn A. / Seetharaman, Koushik / Duizer, Lisa M. | 2011
Comparative Effect of the Addition of α‐, β‐, or γ‐Cyclodextrin on Main Sensory and Physico–Chemical Parameters
Andreu‐Sevilla, Antonio J. / López‐Nicolás, José M. / Carbonell‐Barrachina, Ángel A. et al. | 2011
Effects of Starter Culture and Storage on the Flavor of Liquid Whey
Campbell, R.E. / Miracle, R.E. / Gerard, P.D. et al. | 2011
Industrial Applications of Selected JFS Articles
| 2011
Most‐Cited Papers of 2008
Lund, Daryl | 2011
Kong, F. / Singh, R. P. | 2011