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

C1108
Optimization of β‐Casein Stabilized Nanoemulsions Using Experimental Mixture Design
Maher, Patrick G. / Fenelon, Mark A. / Zhou, Yankun et al. | 2011
C1118
Nutritional Characteristics of Seed Proteins in 28 Vicia Species (Fabaceae) from Southern Spain
Pastor‐Cavada, Elena / Juan, Rocio / Pastor, Julio E. et al. | 2011
C1125
Discrimination of Chinese Vinegars Based on Headspace Solid‐Phase Microextraction‐Gas Chromatography Mass Spectrometry of Volatile Compounds and Multivariate Analysis
Xiao, Zuobing / Dai, Shuiping / Niu, Yunwei et al. | 2011
C1136
Underestimation of Pyruvic Acid Concentrations by Fructose and Cysteine in 2,4‐Dinitrophenylhydrazine‐Mediated Onion Pungency Test
Yoo, Kil Sun / Lee, Eun Jin / Patil, Bhimanagouda S. | 2011
C1143
Flow Injection Assessment of Nitrate Contents in Fresh and Cooked Fruits and Vegetables Grown in Fiji
Prasad, Surendra / Chetty, Adrian A. | 2011
C1149
Characterization of ACE‐Inhibitory Peptide Associated with Antioxidant and Anticoagulation Properties
Yu, Zhipeng / Yin, Yongguang / Zhao, Wenzhu et al. | 2011
C1156
Characterization of the Pulp and Kernel Oils from Syagrus oleracea, Syagrus romanzoffiana, and Acrocomia aculeata
Coimbra, Michelle Cardoso / Jorge, Neuza | 2011
C1162
Discrimination between Immature and Mature Green Coffees by Attenuated Total Reflectance and Diffuse Reflectance Fourier Transform Infrared Spectroscopy
Craig, Ana Paula / Franca, Adriana S. / Oliveira, Leandro S. | 2011
C1169
Effect of Cofermentation of Grape Varieties on Aroma Profiles of La Mancha Red Wines
García‐Carpintero, Eva Gómez / Sánchez‐Palomo, Eva / Gómez Gallego, Manuel A. et al. | 2011
C1181
Phenolic Composition in Different Genotypes of Guabiju Fruits (Myrcianthes pungens) and Their Potential as Antioxidant and Antichemotactic Agents
Andrade, Juliana M. M. / Aboy, Ana Lúcia / Apel, Miriam A. et al. | 2011
C1188
Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys
Liaw, I.W. / Evan Miracle, R. / Jervis, S.M. et al. | 2011
C1195
A Profile of Bioactive Compounds of Rumex vesicarius L.
El‐Hawary, Seham A. / Sokkar, Nadia M. / Ali, Zeinab Y. et al. | 2011
C1203
Survey of 1,2‐Dicarbonyl Compounds in Commercial Honey of Different Floral Origin
Arena, Elena / Ballistreri, Gabriele / Tomaselli, Filippo et al. | 2011
C1211
State of Dispersed Lipid Carrier and Interface Composition as Determinants of Beta‐Carotene Stability in Oil‐in‐Water Emulsions
Cornacchia, Leonardo / Roos, Yrjö H. | 2011
E530
Jet‐Cooked High Amylose Corn Starch and Shortening Composites for Use in Cake Icings
Singh, Mukti / Byars, Jeffrey A. | 2011
E536
Minimization of Thermal Impact by Application of Electrode Cooling in a Co‐linear PEF Treatment Chamber
Meneses, Nicolas / Jaeger, Henry / Knorr, Dietrich | 2011
E544
Microwave Heating Effect on Rheology and Microstructure of White Sauces
Guardeño, Luis M. / Sanz, Teresa / Fiszman, Susana M. et al. | 2011
E553
Effect of Temperature on Microbial Growth Rate–Mathematical Analysis: The Arrhenius and Eyring–Polanyi Connections
Huang, Lihan / Hwang, Andy / Phillips, John | 2011
H188
In Vitro and In Vivo Antihyperglycemic Effect of 2 Amadori Rearrangement Compounds, Arginyl‐Fructose and Arginyl‐Fructosyl‐Glucose
Ha, Kyoung‐Soo / Jo, Sung‐Hoon / Kang, Bou‐Hee et al. | 2011
H194
Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae
Hwan Nam, Dae / Jung Kim, Hyo / Sun Lim, Ji et al. | 2011
H201
Antihypertensive Mechanism of a Peptide‐Enriched Soy Sauce‐Like Seasoning: The Active Constituents and Its Suppressive Effect on Renin–Angiotensin–Aldosterone System
Nakahara, Takeharu / Sugimoto, Katsutoshi / Sano, Atsushi et al. | 2011
M522
Antagonistic Intestinal Microflora Produces Antimicrobial Substance Inhibitory to Pseudomonas Species and Other Spoilage Organisms
Hatew, Bayissa / Delessa, Tenagne / Zakin, Vered et al. | 2011
M531
Antimicrobial Activity of Natural Agents Coated on Starch‐Based Films against Staphylococcus aureus
Kuorwel, Kuorwel K. / Cran, Marlene J. / Sonneveld, Kees et al. | 2011
M538
Inhibitory Effects of Various Essential Oils and Individual Components against Extended‐Spectrum Beta‐Lactamase (ESBL) Produced by Klebsiella pneumoniae and Their Chemical Compositions
Orhan, Ilkay Erdogan / Ozcelik, Berrin / Kan, Yüksel et al. | 2011
M547
Evaluating the Effect of Temperature on Microbial Growth Rate—The Ratkowsky and a Bělehrádek‐Type Models
Huang, Lihan / Hwang, Cheng‐An / Phillips, John | 2011
M558
The Olive Compound 4‐Hydroxytyrosol Inactivates Staphylococcus aureus Bacteria and Staphylococcal Enterotoxin A (SEA)
Friedman, Mendel / Rasooly, Reuven / Do, Paula M. et al. | 2011
M564
Quantification of Salmonella in Food Samples from India Using the MINI‐MSRV MPN and Modified MINI‐MSRV MPN Methods
Shashidhar, Ravindranth / Srivastava, Ishaa / Bandekar, Jayant R. | 2011
M568
Rapid and Accurate Bacterial Identification in Probiotics and Yoghurts by MALDI‐TOF Mass Spectrometry
Angelakis, Emmanouil / Million, Matthieu / Henry, Mireille et al. | 2011
M573
Shelf Life Extension of Sugarcane Juice Using Preservatives and Gamma Radiation Processing
Mishra, Bibhuti B. / Gautam, Satyendra / Sharma, Arun | 2011
M579
The Effect of Using Citric or Acetic Acid on Survival of Listeria monocytogenes during Fish Protein Recovery by Isoelectric Solubilization and Precipitation Process
Otto, R.A. / Beamer, S. / Jaczynski, J. et al. | 2011
N62
Preparation and Properties of Polypropylene/Clay Nanocomposites for Food Packaging
Choi, Ri‐Na / Cheigh, Chan‐Ick / Lee, Sun‐Young et al. | 2011
N68
Water Vapor Adsorption Isotherms of Agar‐Based Nanocomposite Films
Rhim, Jong‐Whan | 2011
R152
Role of Glassy State on Stabilities of Freeze‐Dried Probiotics
Santivarangkna, Chalat / Aschenbrenner, Mathias / Kulozik, Ulrich et al. | 2011
S465
The Black Agonist–Receptor Model of High Potency Sweeteners, and Its Implication to Sweetness Taste and Sweetener Design
Farkas, Attila / Híd, János | 2011
S469
Consumer Preferences and Willingness to Pay for Value‐Added Chicken Product Attributes
Martínez Michel, Lorelei / Anders, Sven / Wismer, Wendy V. | 2011
S478
Optimization of Consumer Acceptability and Sensory Characteristics for Marinated Broiler Breast Meat
Lee, Y.S. / Youm, G. / Owens, C.M. et al. | 2011
S485
Effect of 1‐Methylcyclopropene on Chilling Injury and Quality of Peach Fruit during Cold Storage
Jin, Peng / Shang, Haitao / Chen, Jingjing et al. | 2011
S492
The Effectiveness of Ozone and Acidulant Treatments in Extending the Refrigerated Shelf Life of Fresh‐Cut Potatoes
Calder, Beth L. / Skonberg, Denise I. / Davis‐Dentici, Katherine et al. | 2011
T174
Inhibitory Activity of Asian Spices on Heterocyclic Amines Formation in Cooked Beef Patties
Puangsombat, Kanithaporn / Jirapakkul, Wannee / Smith, J. Scott | 2011
T181
Assessment of Daily Intake of Toxic Elements Due to Consumption of Vegetables, Fruits, Meat, and Seafood by Inhabitants of Xiamen, China
Chen, Chen / Qian, Yongzhong / Chen, Qiong et al. | 2011
T189
Wild Buckwheat Is Unlikely to Pose a Risk to Buckwheat‐Allergic Individuals
Nordlee, Julie A. / Panda, Rakhi / Baumert, Joseph L. et al. | 2011
T192
Effects of Raspberry Phytochemical Extract on Cell Proliferation, Apoptosis, and Serum Proteomics in a Rat Model
Chen, Hong‐Sheng / Liu, Ming / Shi, Li‐Jun et al. | 2011
v
Industrial Applications of Selected JFS Articles
| 2011
vi
Speaking of Word Count…
Lund, Daryl | 2011
viii
Cover Caption
| 2011