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

C674
Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat Treatment
Dai, Yan / Chang, Hai‐Jun / Cao, Shu‐Xia et al. | 2011
C680
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
C686
Structural Stability of Myosin Rod from Silver Carp as Affected by Season
Yuan, Chunhong / Wang, Xichang / Chen, Shunsheng et al. | 2011
C694
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
C701
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
C707
Antioxidant Capacities of Phenolic Compounds and Tocopherols from Tunisian Pomegranate (Punica granatum) Fruits
Elfalleh, Walid / Tlili, Nizar / Nasri, Nizar et al. | 2011
C714
Effect of Pilot‐Scale Aseptic Processing on Tomato Soup Quality Parameters
Colle, Ines J.P. / Andrys, Anna / Grundelius, Andrea et al. | 2011
C724
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
C729
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
C736
Chemical Composition and Nutritive Value of Lantana and Sweet Pepper Seeds and Nabak Seed Kernels
Embaby, Hassan El‐Sayed / Mokhtar, Sayed Mohamed | 2011
C742
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
C750
Fatty Acid Synthase Inhibitors Separated from Oiltea Camellia by High‐Speed Counter‐Current Chromatography
Chen, Qiuping / Luo, Xiaowei / Ma, Xiaofeng et al. | 2011
C755
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
C760
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
C768
Volatile Profile of Cashews (Anacardium occidentale L.) from Different Geographical Origins during Roasting
Agila, Amal / Barringer, Sheryl Ann | 2011
C775
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
C782
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
E384
Damage in Agitated Vessels of Large Visco‐Elastic Particles Dispersed in a Highly Viscous Fluid
Bouvier, Laurent / Moreau, Anne / Line, Alain et al. | 2011
E392
Effect of Soy Addition on Microwavable Pocket‐Type Flat Doughs
Serventi, Luca / Sachleben, Joseph / Vodovotz, Yael | 2011
E399
High‐Pressure Effects on the Microstructure, Texture, and Color of White‐Brined Cheese
Koca, N. / Balasubramaniam, V.M. / Harper, W.J. | 2011
E405
Online Shear Viscosity Measurement of Starchy Melts Enriched in Wheat Bran
Robin, Frédéric / Bovet, Nicolas / Pineau, Nicolas et al. | 2011
H137
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
H143
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
ix
Cover Caption
| 2011
M254
Antagonistic Action of Bacillus subtilis Strain fmbj on the Postharvest Pathogen Rhizopus stolonifer
Zhou, Xiaohong / Lu, Zhaoxin / Lv, Fengxia et al. | 2011
M260
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
M268
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
M276
Determination of Lactic Microflora of Kefir Grains and Kefir Beverage by Using Culture‐Dependent and Culture‐Independent Methods
Kesmen, Zülal / Kacmaz, Nazife | 2011
M284
Effect of Ultraviolet and Far Infrared Radiation on Microbial Decontamination and Quality of Cumin Seeds
Erdoğdu, S. Belgin / Ekiz, H. İbrahim | 2011
N49
Rapid Detection of Ricin in Milk Using Immunomagnetic Separation Combined with Surface‐Enhanced Raman Spectroscopy
He, Lili / Deen, Bronwyn / Rodda, Tom et al. | 2011
S270
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
S280
Saltiness Enhancement by Savory Aroma Compounds
Batenburg, Max / van der Velden, Rob | 2011
S289
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
S300
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
S306
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
S314
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
S319
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
S325
Internal Quality and Shelf Life of Eggs Coated with Oils from Different Sources
Ryu, Kyeong Nam / No, Hong Kyoon / Prinyawiwatkul, Witoon | 2011
S330
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
S337
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
S347
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
S354
Effects of Starter Culture and Storage on the Flavor of Liquid Whey
Campbell, R.E. / Miracle, R.E. / Gerard, P.D. et al. | 2011
v
Industrial Applications of Selected JFS Articles
| 2011
vii
Most‐Cited Papers of 2008
Lund, Daryl | 2011
viii
Corrigendum
Kong, F. / Singh, R. P. | 2011