Journal of Food Science

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Table of contents

C791
Supplementation of Alkaline Phytase (Ds11) in Whole‐Wheat Bread Reduces Phytate Content and Improves Mineral Solubility
Park, Yun‐Jong / Park, Jiwon / Park, Ki‐Hwan et al. | 2011
C795
Pomegranate (Punica granatum) Juices: Chemical Composition, Micronutrient Cations, and Antioxidant Capacity
El Kar, Chiraz / Ferchichi, Ali / Attia, Faouzi et al. | 2011
C801
Angiotensin‐I Converting Enzyme Inhibitory and Antioxidant Activities of Egg Protein Hydrolysates Produced with Gastrointestinal and Nongastrointestinal Enzymes
You, Sun‐Jong / Wu, Jianping | 2011
C808
Effects of Roasting Conditions on the Physicochemical Properties and Volatile Distribution in Perilla Oils (Perilla frutescens var. japonica)
Park, Min Hee / Seol, Nam Gyu / Chang, Pahn‐Shick et al. | 2011
C817
Moisture‐Induced Aggregation of Alpha‐Lactalbumin: Effects of Temperature, Cations, and pH
Liu, Dasong / Zhou, Peng / Liu, Xiaoming et al. | 2011
C824
Toward the Antioxidant and Chemical Characterization of Mycorrhizal Mushrooms from Northeast Portugal
Reis, Filipa S. / Heleno, Sandrina A. / Barros, Lillian et al. | 2011
C831
Correlating Changes That Occur in Chemical Properties with the Generation of Antioxidant Capacity in Different Sugar‐Amino Acid Maillard Reaction Models
Chen, Xiu‐Min / Kitts, David D. | 2011
C838
Effect of Annatto Seed and Coriander Leaves as Natural Antioxidants in Fish Meatballs during Frozen Storage
Sancho, Renata Aparecida Soriano / de Lima, Fabíola Aliaga / Costa, Gabriel Guerra et al. | 2011
C846
Color of Whole‐Wheat Foods Prepared from a Bright‐White Hard Winter Wheat and the Phenolic Acids in Its Coarse Bran
Jiang, Hongxin / Martin, Joe / Okot‐Kotber, Moses et al. | 2011
C853
Process Improvement for Semipurified Oleosomes on a Pilot‐Plant Scale
Kapchie, Virginie N. / Hauck, Catherine C. / Wang, Hui et al. | 2011
C861
The Cysteine Reaction with Diacetyl under Wine‐Like Conditions: Proposed Mechanisms for Mixed Origins of 2‐Methylthiazole, 2‐Methyl‐3‐thiazoline, 2‐Methylthiazolidine, and 2,4,5‐Trimethyloxazole
Marchand, Stéphanie / Almy, John / de Revel, Gilles | 2011
C869
Flavonol Content in the Water Extract of the Mulberry (Morus alba L.) Leaf and Their Antioxidant Capacities
Kim, Gyo‐Nam / Jang, Hae‐Dong | 2011
C874
Effect of Extrusion on the Antioxidant Capacity and Color Attributes of Expanded Extrudates Prepared from Purple Potato and Yellow Pea Flour Mixes
Nayak, Balunkeswar / Berrios, Jose De J. / Powers, Joseph R. et al. | 2011
C884
Influence of Heating on the Polyphenolic Content and Antioxidant Activity of Grape Seed Flour
Ross, Carolyn Felicity / Hoye, Jr, Clifford / Fernandez‐Plotka, Virginia Christina | 2011
C891
A Gas Chromatography‐Tandem Quadrupole Mass Spectrometric Analysis of Policosanols in Commercial Vegetable Oils
Jung, Dong Min / Lee, Mi Jin / Yoon, Suk Hoo et al. | 2011
C900
A Rapid LC/MS/MS Method for the Analysis of Nonvolatile Antiinflammatory Agents from Mentha spp.
Shen, Diandian / Pan, Min‐Hsiung / Wu, Qing‐Li et al. | 2011
C909
Lipid and Cholesterol Oxidation in Chicken Meat Are Inhibited by Sage but Not by Garlic
Mariutti, Lilian Regina Barros / Nogueira, Gislaine Chrystina / Bragagnolo, Neura | 2011
C916
Abrasive Stripping Square‐Wave Voltammetry of Blackberry, Raspberry, Strawberry, Pomegranate, and Sweet and Blue Potatoes
Komorsky‐Lovrić, Šebojka / Novak, Ivana | 2011
C921
Phenolic Acid Composition and Antioxidant Properties of Malaysian Honeys
Khalil, M.I. / Alam, N. / Moniruzzaman, M. et al. | 2011
C929
Oxygen Consumption Rate of Permeabilized Cells and Isolated Mitochondria from Pork M. Masseter and Liver Examined Fresh and after Freeze‐Thawing at Different pH Values
Phung, Vinh T. / Sælid, Elise / Egelandsdal, Bjørg et al. | 2011
E414
Stability of Anthocyanins in Frozen and Freeze‐Dried Raspberries during Long‐Term Storage: In Relation to Glass Transition
Syamaladevi, Roopesh M. / Sablani, Shyam S. / Tang, Juming et al. | 2011
E422
Concentration of Soy Protein Isolate Affects Starch‐Based Confections’ Texture, Sensory, and Storage Properties
Siegwein, Alexander M. / Vodovotz, Yael / Fisher, Erica L. | 2011
E429
Quality Comparison of Continuous Steam Sterilization Segmented‐Flow Aseptic Processing versus Conventional Canning of Whole and Sliced Mushrooms
Anderson, N.M. / Walker, P.N. | 2011
E438
Characterization and Evaluation of the Ag+‐Loaded Soy Protein Isolate‐Based Bactericidal Film‐Forming Dispersion and Films
Sun, Qingshen / Li, Xiaodi / Wang, Pu et al. | 2011
E444
Effects of High‐Pressure Process on Kinetics of Leaching Oil from Soybean Powder Using Hexane in Batch Systems
Uhm, Joo Tae / Yoon, Won Byong | 2011
E450
Physical Changes in White and Brown Rice during Simulated Gastric Digestion
Kong, Fanbin / Oztop, Mecit Halil / Singh, R. Paul et al. | 2011
E458
High‐Speed Weight Estimation of Whole Herring (Clupea harengus) Using 3D Machine Vision
Mathiassen, John Reidar / Misimi, Ekrem / Toldnes, Bendik et al. | 2011
E465
Extrusion and Characterization of Thermoplastic Starch Sheets from “Macho” Banana
Alanís‐López, P. / Pérez‐González, J. / Rendón‐Villalobos, R. et al. | 2011
E472
Characterization of Water Distribution in Xanthan‐Curdlan Hydrogel Complex Using Magnetic Resonance Imaging, Nuclear Magnetic Resonance Relaxometry, Rheology, and Scanning Electron Microscopy
Williams, Patrick D. / Oztop, Mecit Halil / McCarthy, Michael J. et al. | 2011
E479
Microencapsulated Antimicrobial Compounds as a Means to Enhance Electron Beam Irradiation Treatment for Inactivation of Pathogens on Fresh Spinach Leaves
Gomes, Carmen / Moreira, Rosana G. / Castell‐Perez, Elena | 2011
E489
Oil Migration in Chocolate and Almond Product Confectionery Systems
Altan, Aylin / Lavenson, David M. / McCarthy, Michael J. et al. | 2011
E495
Effect of Input Data Variability on Estimations of the Equivalent Constant Temperature Time for Microbial Inactivation by HTST and Retort Thermal Processing
Salgado, Diana / Torres, J. Antonio / Welti‐Chanes, Jorge et al. | 2011
E503
Improvement of Gel Strength and Melting Point of Fish Gelatin by Addition of Coenhancers Using Response Surface Methodology
Koli, Jayappa M. / Basu, Subrata / Nayak, Binay B. et al. | 2011
H152
Digestibility, Fermentability, and Energy Value of Highly Cross‐Linked Phosphate Tapioca Starch in Men
Tachibe, M. / Ohga, Hiroshi / Nishibata, T. et al. | 2011
M293
Use of Organic Acids to Inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on Organic Fresh Apples and Lettuce
Park, Sang‐Hyun / Choi, Mi‐Ran / Park, Jeong‐Woong et al. | 2011
M299
Enhanced Antiviral Activity of Soybean β‐Conglycinin‐Derived Peptides by Acylation with Saturated Fatty Acids
Matemu, Athanasia O. / Nakamura, Kosuke / Kayahara, Hisataka et al. | 2011
M305
Antifungal Activity of 2 Lactic Acid Bacteria of the Weissella Genus Isolated from Food
Ndagano, Dora / Lamoureux, Thibaut / Dortu, Carine et al. | 2011
M312
Effects of High‐Voltage Electrostatic Fields on the Quality of Tilapia Meat during Refrigeration
Hsieh, Chang‐Wei / Lai, Cheng‐Hung / Lee, Chia‐Hsin et al. | 2011
M318
Quantity of the Tetracycline Resistance Gene tet(M) Differs Substantially between Meat at Slaughterhouses and at Retail
Hölzel, Christina Susanne / Huther, Sabine Katharina / Schwaiger, Karin et al. | 2011
M324
Survival of Salmonella Typhi and Shigella dysenteriae in Dehydrated Infant Formula
Day, James B. / Sharma, Devang / Siddique, Nusrat et al. | 2011
M329
Utilization of African Grains for Sourdough Bread Making
Coda, Rossana / Di Cagno, Raffaella / Rizzello, Carlo G. et al. | 2011
M336
Prolonging the Viability of Lactobacillus plantarum through the Addition of Prebiotics into the Medium
Altieri, Clelia / Bevilacqua, Antonio / Sinigaglia, Milena | 2011
M346
Microbial Ecology Studies of Spontaneous Fermentation: Starter Culture Selection for Prickly Pear Wine Production
Rodríguez‐Lerma, G.K. / Gutiérrez‐Moreno, K. / Cárdenas‐Manríquez, M. et al. | 2011
M353
Optimization of Hot Water Treatment for Removing Microbial Colonies on Fresh Blueberry Surface
Kim, Tae Jo / Corbitt, Melody P. / Silva, Juan L. et al. | 2011
M361
Efficacy of Slightly Acidic Electrolyzed Water in Killing or Reducing Escherichia coli O157:H7 on Iceberg Lettuce and Tomatoes under Simulated Food Service Operation Conditions
Pangloli, Philipus / Hung, Yen‐Con | 2011
M367
Effectiveness of Edible Coatings Combined with Mild Heat Shocks on Microbial Spoilage and Sensory Quality of Fresh Cut Broccoli (Brassica oleracea L.)
Moreira, María del R. / Ponce, Alejandra / Ansorena, R. et al. | 2011
M375
Microbial Safety and Consumer Acceptability of High‐Pressure Processed Hard Clams (Mercenaria mercenaria)
Narwankar, Shalaka P. / Flimlin, George E. / Schaffner, Donald W. et al. | 2011
M381
Volatile Trans‐2‐Hexenal, a Soybean Aldehyde, Inhibits Aspergillus flavus Growth and Aflatoxin Production in Corn
De Lucca, A.J. / Carter‐Wientjes, C.H. / Boué, S. et al. | 2011
M387
Effects of Turmeric, Shallot Extracts, and Their Combination on Quality Characteristics of Vacuum‐Packaged Rainbow Trout Stored at 4 ± 1 °C
Pezeshk, Samaneh / Rezaei, Masoud / Hosseini, Hedayat | 2011
M392
Growth Promotion of Bifidobacterium Species by Poultry Bone and Meat Trimming Hydrolyzate
Lazzi, Camilla / Meli, Federica / Dossena, Arnaldo et al. | 2011
M398
Antibacterial Activity and Mechanism of Action of Chlorogenic Acid
Lou, Zaixiang / Wang, Hongxin / Zhu, Song et al. | 2011
M404
The Effect of Calcinated Calcium and Chlorine Treatments on Escherichia coli O157:H7 87–23 Population Reduction in Radish Sprouts
Fransisca, Lilia / Zhou, Bin / Park, Heekyung et al. | 2011
M413
Maintenance of Safety and Quality of Refrigerated Ready‐to‐Cook Seasoned Ground Beef Product (Meatball) by Combining Gamma Irradiation with Modified Atmosphere Packaging
Gunes, Gurbuz / Ozturk, Aylin / Yilmaz, Neriman et al. | 2011
M421
Extracts of Edible and Medicinal Plants in Inhibition of Growth, Adherence, and Cytotoxin Production of Campylobacter jejuni and Campylobacter coli
Castillo, Sandra L. / Heredia, Norma / Contreras, Juan F. et al. | 2011
M427
Inhibition of Escherichia coli O157:H7 and Clostridium sporogenes in Spinach Packaged in Modified Atmospheres after Treatment Combined with Chlorine and Lactic Acid Bacteria
Brown, Alison L. / Brooks, J. Chance / Karunasena, Enusha et al. | 2011
M433
Activity of Citrus Essential Oils against Escherichia coli O157:H7 and Salmonella spp. and Effects on Beef Subprimal Cuts under Refrigeration
Pittman, Curtis I. / Pendleton, Sean / Bisha, Bledar et al. | 2011
M439
Effect of Irradiation on Salmonella Survival and Quality of 2 Varieties of Whole Green Onions
Murugesan, Latha / Williams‐Hill, Donna / Prakash, Anuradha | 2011
M445
Acid Resistance and Verocytotoxin Productivity of Enterohemorrhagic Escherichia coli O157:H7 Exposed to Microwave
Tsuji, Makiko / Yokoigawa, Kumio | 2011
M450
Probabilistic Models for the Prediction of Target Growth Interfaces of Listeria monocytogenes on Ham and Turkey Breast Products
Yoon, Yohan / Geornaras, Ifigenia / Scanga, John A. et al. | 2011
M456
Antimicrobial Activity of Yerba Mate (Ilex paraguariensis) Aqueous Extracts against Escherichia coli O157:H7 and Staphylococcus aureus
Burris, Kellie P. / Davidson, Philip M. / Stewart, Jr, Charles N. et al. | 2011
M463
Enzyme Stability of Microencapsulated Bifidobacterium animalis ssp. lactis Bb12 after Freeze Drying and during Storage in Low Water Activity at Room Temperature
Dianawati, Dianawati / Shah, Nagendra P. | 2011
R126
A Brief Review of the Occurrence, Use, and Safety of Food‐Related Nanomaterials
Magnuson, Bernadene A. / Jonaitis, Tomas S. / Card, Jeffrey W. | 2011
S363
Changes in Quality, Liking, and Purchase Intent of Irradiated Fresh‐Cut Spinach during Storage
Fan, Xuetong / Sokorai, Kimberly J.B. | 2011
S369
Quality Assessment of Filtered Smoked Yellowfin Tuna (Thunnus albacares) Steaks
Pivarnik, Lori F. / Faustman, Cameron / Rossi, Santiago et al. | 2011
S380
Staling of Cereal Bran Enriched Cakes and the Effect of an Endoxylanase Enzyme on the Physicochemical and Sensorial Characteristics
Lebesi, Dimitra M. / Tzia, Constantina | 2011
S388
Sensory Shelf‐Life Limiting Factor of High Hydrostatic Pressure Processed Avocado Paste
Jacobo‐Velázquez, D. A. / Hernández‐Brenes, C. | 2011
S396
Characteristics of Formed Atlantic Salmon Jerky
Oberholtzer, Ashlan S. / Dougherty, Michael P. / Camire, Mary Ellen | 2011
S401
Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography‐Mass Spectrometry
Qin, Peiyou / Ma, Tingjun / Wu, Li et al. | 2011
S408
Anthocyanins Remain Stable during Commercial Blackcurrant Juice Processing
Woodward, Gary M. / McCarthy, Danielle / Pham‐Thanh, Danh et al. | 2011
T125
Effect of Food Azo Dye Tartrazine on Learning and Memory Functions in Mice and Rats, and the Possible Mechanisms Involved
Gao, Yonglin / Li, Chunmei / shen, Jingyu et al. | 2011
T130
Sea Buckthorn (Hippophae rhamnoides) Proanthocyanidins Inhibit In Vitro Enzymatic Hydrolysis of Protein
Arimboor, Ranjith / Arumughan, C. | 2011
T138
Development of a Lateral Flow Immunoassay (LFA) Strip for the Rapid Detection of 1‐Aminohydantoin in Meat Samples
Tang, Yong / Xu, Xialing / Liu, Xi et al. | 2011
T144
Free Radical Scavenging, Cytotoxic, and Hemolytic Activities of an Active Antioxidant Compound Ethyl Gallate from Leaves of Acacia Nilotica (L.) Wild. Ex. Delile Subsp. Indica (Benth.) Brenan
Kalaivani, T. / Rajasekaran, C. / Mathew, Lazar | 2011
T150
Reduction of Fumonisin B1 in Corn Grits by Twin‐Screw Extrusion
Jackson, Lauren S. / Jablonski, Joseph / Bullerman, Lloyd B. et al. | 2011
vi
Industrial Applications of Selected JFS Articles
| 2011
viii
2010 Impact Factors Are Released!
Lund, Daryl | 2011
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Cover Caption
| 2011