Journal of Food Science

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Table of contents

C1242
Determination of Nickel in Food Samples by Flame Atomic Absorption Spectroscopy after Preconcentration and Microextraction Based Ionic Liquids Using Full Factorial and Central Composite Design
Zarei, Zohre / Shemirani, Farzaneh | 2012
C1249
Chemical Properties and Oxidative Stability of Perilla Oils Obtained From Roasted Perilla Seeds As Affected by Extraction Methods
Jung, Dong Min / Yoon, Suk Hoo / Jung, Mun Yhung | 2012
C1256
Kefir Immobilized on Corn Grains as Biocatalyst for Lactic Acid Fermentation and Sourdough Bread Making
Plessas, Stavros / Alexopoulos, Athanasios / Bekatorou, Argyro et al. | 2012
C1263
Effects of Roasting Conditions on the Changes of Stable Carbon Isotope Ratios (δ13C) in Sesame Oil and Usefulness of δ13C to Differentiate Blended Sesame Oil from Corn Oil
Seol, Nam Gyu / Jang, Eun Yeong / Kim, Mi‐Ja et al. | 2012
C1269
Microwave‐Assisted Extraction and Determination of Citrus Red 2 Dye in Oranges and Orange Juice by Liquid Chromatography‐Tandem Mass Spectrometry
Han, Chao / Liu, Bin / Zhu, Zhenou et al. | 2012
C1273
Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil
Zhao, TingTing / Hong, Seung In / Lee, Junsoo et al. | 2012
C1279
Development of an Automated Method for Folin‐Ciocalteu Total Phenolic Assay in Artichoke Extracts
Yoo, Kil Sun / Lee, Eun Jin / Leskovar, Daniel et al. | 2012
C1285
Enzymatic and Chemical Interesterification of Rice Bran Oil, Sheaolein, and Palm Stearin and Comparative Study of Their Physicochemical Properties
Adhikari, Prakash / Hu, Peng | 2012
C1293
Compositional and Mechanical Properties of Peanuts Roasted to Equivalent Colors using Different Time/Temperature Combinations
McDaniel, Kristin A. / White, Brittany L. / Dean, Lisa L. et al. | 2012
C1300
Kinetic Modeling of Anthocyanin Degradation and Microorganism Growth during Postharvest Storage of Açai Fruits (Euterpe oleracea)
Rogez, Hervé / Akwie, Santuscha N. L. T. / Moura, Fábio G. et al. | 2012
C1307
Comparison of Polyunsaturated Fatty Acids Content in Filets of Anadromous and Landlocked Sockeye Salmon Oncorhynchus Nerka
Gladyshev, Michail I. / Lepskaya, Ekaterina V. / Sushchik, Nadezhda N. et al. | 2012
H254
Polyphenols Extracted from Black Tea (Camellia sinensis) Residue by Hot‐Compressed Water and Their Inhibitory Effect on Pancreatic Lipase in vitro
Yuda, Naoki / Tanaka, Miyuki / Suzuki, Manabu et al. | 2012
H262
Anthocyanins, but not Anthocyanidins, from Bilberry (Vaccinium myrtillus L.) Alleviate Pruritus via Inhibition of Mast Cell Degranulation
Yamaura, Katsunori / Ishiwatari, Makiko / Yamamoto, Masao et al. | 2012
H268
The Beneficial Effect of Folate‐Enriched Egg on the Folate and Homocysteine Levels in Rats Fed a Folate‐ and Choline‐Deficient Diet
Sugiyama, Ayami / Awaji, Hiroyo / Horie, Kenji et al. | 2012
H273
Nitrites Derived From Foneiculum Vulgare (Fennel) Seeds Promotes Vascular Functions
Swaminathan, Akila / Sridhara, Sree Rama Chaitanya / Sinha, Swaraj et al. | 2012
i
Cover Caption
| 2012
iv
Industrial Application Briefs– December 2012
| 2012
M650
Stimulation of Cadaverine Production by Foodborne Pathogens in the Presence of Lactobacillus, Lactococcus, and Streptococcus spp.
Kuley, Esmeray / Balıkcı, Esra / Özoğul, İlyas et al. | 2012
M659
Survival of Lactobacillus rhamnosus GG as Influenced by Storage Conditions and Product Matrixes
Klu, Yaa Asantewaa Kafui / Williams, Jonathan H. / Phillips, Robert D. et al. | 2012
M664
Microbiological Properties and Biogenic Amines of Whole Pike‐Perch (Sander Lucioperca, Linnaeus 1758): A Perspective on Fish Safety During Postharvest Handling Practices and Frozen Storage
Ehsani, Ali / Jasour, Mohammad Sedigh | 2012
M669
Effect of Salt Reduction on Growth of Listeria monocytogenes in Meat and Poultry Systems
Harper, Nigel M. / Getty, Kelly J.K. | 2012
N50
Stability of Anthocyanin‐Rich W/O/W‐Emulsions Designed for Intestinal Release in Gastrointestinal Environment
Frank, Kerstin / Walz, Elke / Gräf, Volker et al. | 2012
N58
Effects of Green Tea Extract and α‐Tocopherol on the Lipid Oxidation Rate of Omega‐3 Oils, Incorporated into Table Spreads, Prepared using Multiple Emulsion Technology
Dwyer, Sandra P.O’ / O’Beirne, David / Ní Eidhin, Deirdre et al. | 2012
N66
Physical‐Mechanical Properties of Agar/κ‐Carrageenan Blend Film and Derived Clay Nanocomposite Film
Rhim, Jong‐Whan | 2012
R146
True Density and Apparent Density During the Drying Process for Vegetables and Fruits: A Review
Rodríguez‐Ramírez, J. / Méndez‐Lagunas, L. / López‐Ortiz, A. et al. | 2012
S413
Genetics of Food Preferences: A First View from Silk Road Populations
Pirastu, Nicola / Robino, Antonietta / Lanzara, Carmela et al. | 2012
S419
Describing the Appearance and Flavor Profiles of Fresh Fig (Ficus carica L.) Cultivars
King, Ellena S. / Hopfer, Helene / Haug, Megan T. et al. | 2012
S430
Sensory and Consumer Perception of the Addition of Grape Seed Extracts in Cookies
Davidov‐Pardo, G. / Moreno, M. / Arozarena, I. et al. | 2012
S439
Sensory Properties and Consumer Acceptance of Imported and Domestic Sliced Black Ripe Olives
Lee, Soh Min / Kitsawad, Kamolnate / Sigal, Abdulkadir et al. | 2012
T208
Development and Validation of QuEChERS Method for Estimation of Chlorantraniliprole Residue in Vegetables
Singh, Balwinder / Kar, Abhijit / Mandal, Kousik et al. | 2012
T216
Occurrence of Biogenic Amines in Miso, Japanese Traditional Fermented Soybean Paste
Byun, Bo Young / Mah, Jae‐Hyung | 2012
vi
Addendum
| 2012
vii
Corrigendum
| 2012