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

C1219
Comparative GC/MS Analysis of Essential Oils Extracted by 3 Methods from the Bud of Citrus aurantium L. var. amara Engl
Jiang, Ming‐Hua / Yang, Li / Zhu, Liang et al. | 2011
C1226
Structural Characterization of the Exopolysaccharide Produced by Streptococcus thermophilus 05‐34 and Its In Situ Application in Yogurt
Qin, Q.Q. / Xia, B.S. / Xiong, Y. et al. | 2011
C1231
Changes of Polyphenols, Sugars, and Organic Acid in 5 Vitis Genotypes during Berry Ripening
Liang, Zhenchang / Sang, Min / Fan, Peige et al. | 2011
C1239
Antioxidant Activity of Medicinal Plant Extracts in Cookies
Mišan, Aleksandra / Mimica‐Dukić, Neda / Sakač, Marijana et al. | 2011
C1245
Evaluation of the Free Radical Scavenging Activity of Cynomorium songaricum Rupr. by a Novel DPPH‐HPLC Method
Liu, Yewei / Li, Hongbing / Wang, Xiaofei et al. | 2011
C1250
Characterization of a 12 kDa Thermal‐Stable Antigenic Protein in Bovine Blood
Ofori, Jack Appiah / Hsieh, Yun‐Hwa Peggy | 2011
C1257
Antioxidant Capacity of Different Fractions of Vegetables and Correlation with the Contents of Ascorbic Acid, Phenolics, and Flavonoids
Ji, Linlin / Wu, Jianquan / Gao, Weina et al. | 2011
C1262
Central Composite Design for the Optimization of Supercritical Carbon Dioxide Fluid Extraction of Fatty Acids from Borago Officinalis L. Flower
Ramandi, Negin Fasih / Najafi, Nahid Mashkouri / Raofie, Farhad et al. | 2011
C1267
Response Surface Methodology for Meat‐Like Odorants from the Maillard Reaction with Glutathione II: The Tendencies Analysis of Meat‐Like Donors
Yang, C. / Song, H.L. / Chen, F. et al. | 2011
C1278
Effect of Sourdough on Quality and Acceptability of Wheat Flour Tortillas
Ontiveros‐Martínez, M. del Refugio / Ochoa‐Martínez, L. Araceli / González‐Herrera, Silvia M. et al. | 2011
C1284
Turmeric Powder and Starch: Selected Physical, Physicochemical, and Microstructural Properties
Kuttigounder, Dhanalakshmi / Lingamallu, Jaganmohan Rao / Bhattacharya, Suvendu | 2011
C1292
In vitro Antioxidant Activity of Different Cultivars of Banana Flower (Musa paradicicus L.) Extracts Available in India
China, Ratna / Dutta, Sanjukta / Sen, Sauradip et al. | 2011
C1300
Flour Mill Stream Blending Affects Sugar Snap Cookie and Japanese Sponge Cake Quality and Oxidative Cross‐Linking Potential of Soft White Wheat
Ramseyer, Daniel D. / Bettge, Arthur D. / Morris, Craig F. | 2011
C1307
Effect of Co‐Inoculation of Saccharomyces cerevisiae and Lactobacillus fermentum on the Quality of the Distilled Sugar Cane Beverage Cachaça
Duarte, Whasley Ferreira / de Sousa, Márcio Vinicius Ferreira / Dias, Disney Ribeiro et al. | 2011
C1319
Change of Volatile Compounds in Fresh Fish Meat during Ice Storage
Miyasaki, Taiko / Hamaguchi, Makiko / Yokoyama, Shiho | 2011
C1326
Determination of Volatile Compounds in Apple Pomace by Stir Bar Sorptive Extraction and Gas Chromatography‐Mass Spectrometry (SBSE‐GC‐MS)
Madrera, Roberto Rodríguez / Valles, Belén Suárez | 2011
C1335
A Colored Avocado Seed Extract as a Potential Natural Colorant
Dabas, Deepti / Elias, Ryan J. / Lambert, Joshua D. et al. | 2011
C1342
Antioxidant and Antimicrobial Properties of Polyphenolic Fractions from Selected Moroccan Red Wines
Tenore, Gian Carlo / Basile, Adriana / Novellino, Ettore | 2011
C1349
Soybean (Glycine max) Oil Bodies and Their Associated Phytochemicals
Fisk, Ian D. / Gray, David A. | 2011
C1355
Assessment of Some Australian Red Wines for Price, Phenolic Content, Antioxidant Activity, and Vintage in Relation to Functional Food Prospects
Yoo, Yung J. / Prenzler, Paul D. / Saliba, Anthony J. et al. | 2011
C1365
Evaluation of Selected Quality Parameters to Monitor Essential Oil Alteration during Storage
Turek, Claudia / Stintzing, Florian C. | 2011
E561
Whey Protein Film with Oxygen Scavenging Function by Incorporation of Ascorbic Acid
Janjarasskul, Theeranun / Tananuwong, Kanitha / Krochta, John M. | 2011
E569
Rheology of Milk Foams Produced by Steam Injection
Jimenez‐Junca, Carlos A. / Gumy, Jean C. / Sher, Alexander et al. | 2011
E576
A Microwave and Ohmic Combination Heater for Uniform Heating of Liquid–Particle Food Mixtures
Choi, Won / Nguyen, Loc T. / Lee, Seung Hyun et al. | 2011
E586
Polyethylene Glycol Grafted Polyethylene: A Versatile Platform for Nonmigratory Active Packaging Applications
Barish, Jeffrey A. / Goddard, Julie M. | 2011
H208
Two Unsaturated Fatty Acids with Potent α‐Glucosidase Inhibitory Activity Purified from the Body Wall of Sea Cucumber (Stichopus japonicus)
Nguyen, The Han / Um, Byung Hun / Kim, Sang Moo | 2011
H215
High Pressure Homogenization Increases the In Vitro Bioaccessibility of α‐ and β‐Carotene in Carrot Emulsions But Not of Lycopene in Tomato Emulsions
Svelander, Cecilia A. / Lopez‐Sanchez, Patricia / Pudney, Paul D.A. et al. | 2011
H226
Essential Oil of Curcuma longa Inhibits Streptococcus mutans Biofilm Formation
Lee, Kwang‐Hee / Kim, Beom‐Su / Keum, Ki‐Suk et al. | 2011
ix
Annual Reviewer Index: Volume 76
| 2011
M585
Optimization of Culture Condition for ACEI and GABA Production by Lactic Acid Bacteria
Tung, Yi‐Ting / Lee, Bao‐Hong / Liu, Chin‐Feng et al. | 2011
M592
Survival, Acid and Bile Tolerance, and Surface Hydrophobicity of Microencapsulated B. animalis ssp. lactis Bb12 during Storage at Room Temperature
Dianawati, Dianawati / Shah, Nagendra P. | 2011
M600
Inhibition of Listeria monocytogenes by Exposure to a Combination of Nisin and Cold‐Pressed Terpeneless Valencia Oil
Shannon, Erin M. / Milillo, Sara R. / Johnson, Michael G. et al. | 2011
M605
In situ Inhibition of Escherichia coli Isolated from Fresh Pork Sausage by Organic Acids
Dias, Francesca Silva / da Silva Ávila, Carla Luiza / Schwan, Rosane Freitas | 2011
M611
Rapid Detection of Listeria monocytogenes in Raw Milk with Loop‐Mediated Isothermal Amplification and Chemosensor
Wang, Deguo / Zhang, Gaiping / Lu, Chengping et al. | 2011
M616
Survival of Salmonella Serovars Introduced as a Post‐Aging Contaminant during Storage of Low‐Salt Cheddar Cheese at 4, 10, and 21 °C
Shrestha, Subash / Grieder, James A. / McMahon, Donald J. et al. | 2011
M622
All 4 Bile Salt Hydrolase Proteins Are Responsible for the Hydrolysis Activity in Lactobacillus plantarum ST‐III
Ren, Jing / Sun, Kejie / Wu, Zhengjun et al. | 2011
N74
Improved Determination of d‐Glucosamine Hydrochloride in Health Foods by HPLC Using 7‐Fluoro‐4‐Nitrobenzo‐2‐Oxa‐l,3‐Diazole as a Derivative
Su, Guanmin / Wang, Xifeng / Chi, Defeng et al. | 2011
R157
Defining the Public Health Threat of Food Fraud
Spink, John / Moyer, Douglas C. | 2011
R164
Essential Oils and Their Principal Constituents as Antimicrobial Agents for Synthetic Packaging Films
Kuorwel, Kuorwel K. / Cran, Marlene J. / Sonneveld, Kees et al. | 2011
R178
Chemical Quality of Bottled Waters: A Review
Diduch, Malwina / Polkowska, Żaneta / Namieśnik, Jacek | 2011
R197
Nutrition‐Based Health: Cell‐Based Bioassays for Food Antioxidant Activity Evaluation
Cheli, Federica / Baldi, Antonella | 2011
S500
Changes in Textural Properties of Japanese Tenobe Somen Noodles during Storage
Katagiri, Mina / Masuda, Tetsuya / Tani, Fumito et al. | 2011
S508
Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan
Koç, Mehmet / Koç, Banu / Susyal, Gonca et al. | 2011
S516
Consumer Acceptance of Ginseng Food Products
Chung, Hee Sook / Lee, Young‐Chul / Kyung Rhee, Young et al. | 2011
S523
Study on Classification of Soy Sauce by Electronic Tongue Technique Combined with Artificial Neural Network
Ou‐Yang, Qin / Zhao, Jie‐Wen / Chen, Quan‐Sheng et al. | 2011
S528
Using Antibrowning Agents to Enhance Quality and Safety of Fresh‐Cut Avocado Treated with Intense Light Pulses
Ramos‐Villarroel, Ana Y. / Martín‐Belloso, Olga / Soliva‐Fortuny, Robert | 2011
S535
Impact of Pre‐Selected Autochthonous Starter Cultures on the Flavor Quality of Iberian Dry‐Fermented “Salchichón” Sausage with Different Ripening Processes
Casquete, Rocío / Martín, Alberto / Benito, María José et al. | 2011
S545
Sweetness Concentration‐Response Behavior of Rebiana at Room and Refrigerator Temperatures
Fry, John C. / Yurttas, Nese / Biermann, Kari L. | 2011
T200
Ameliorative Effect of Grewia tenax (Forssk) Fiori Fruit Extract on CCl4–Induced Oxidative Stress and Hepatotoxicity in Rats
Al‐Said, Mansour S. / Mothana, Ramzi A. / Al‐Sohaibani, Mohammed O. et al. | 2011
T207
Comparative Study of the Hepatoprotective Efficacy of Artemisia iwayomogi and Artemisia capillaris on Ethanol‐Administered Mice
Lee, Hae‐In / Seo, Kyung‐Ok / Yun, Kyeong Won et al. | 2011
T212
Isolation of 3 Flavonoids from Mentha longifolia (L.) Hudson subsp. longifolia and Determination of Their Genotoxic Potentials by Using the E. coli WP2 Test System
Baris, Ozlem / Karadayi, Mehmet / Yanmis, Derya et al. | 2011
T218
Sandwich Enzyme‐Linked Immunosorbent Assay (ELISA) for Detection of Cashew Nut in Foods
Gaskin, Ferdelie E. / Taylor, Steve L. | 2011
v
Industrial Applications of Selected JFS Articles
| 2011
vii
Is “Thank You” Ever Enough?
Lund, Daryl | 2011
viii
Letter to the Editor
| 2011
viii
Memo
| 2011
xiv
Cover Caption
| 2011