Journal of Food Science

The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.

Table of contents

Iron Speciation in Beans (Phaseolus vulgaris) Biofortified by Common Breeding
Hoppler, Matthias / Egli, Ines / Petry, Nicolai et al. | 2014
A Virtual Screening Method for Inhibitory Peptides of Angiotensin I–Converting Enzyme
Wu, Hongxi / Liu, Yalan / Guo, Mingrong et al. | 2014
A Potent Antibrowning Agent from Pine Needles of Cedrus deodara: 2R,3R‐Dihydromyricetin
Liang, Xue / Wu, Yan‐Ping / Qiu, Jing‐Hong et al. | 2014
The Impact of Ozone Treatment on Changes in Biologically Active Substances of Cardamom Seeds
Joanna Brodowska, Agnieszka / Śmigielski, Krzysztof / Nowak, Agnieszka et al. | 2014
An Improved Approach to Identify Irradiated Spices Using Electronic Nose, FTIR, and EPR Spectroscopy
Sanyal, Bhaskar / Ahn, Jae‐Jun / Maeng, Jeong‐Hwan et al. | 2014
Extraction Efficiency of Hydrophilic and Lipophilic Antioxidants from Lyophilized Foods Using Pressurized Liquid Extraction and Manual Extraction
Watanabe, Jun / Oki, Tomoyuki / Takebayashi, Jun et al. | 2014
The Use of Decision Trees and Naïve Bayes Algorithms and Trace Element Patterns for Controlling the Authenticity of Free‐Range‐Pastured Hens’ Eggs
Barbosa, Rommel Melgaço / Nacano, Letícia Ramos / Freitas, Rodolfo et al. | 2014
Effect of Ascorbic Acid on the Properties of Ammonia Caramel Colorant Additives and Acrylamide Formation
Chen, Hongxing / Gu, Zhengbiao | 2014
Ultra‐Performance Liquid Chromatographic Determination of L‐Ergothioneine in Commercially Available Classes of Cow Milk
Sotgia, Salvatore / Pisanu, Elisabetta / Cambedda, Debora et al. | 2014
β‐Carotene as a Membrane Antioxidant Probed by Cholesterol‐Anchored Daidzein
Hu, Feng / Jia, Zhi‐Yu / Liang, Ran et al. | 2014
Effects of NaCl Concentration and Potassium Chloride Substitutions on the Thermal Properties and Lipid Oxidation of Dry‐Cured Pork
Zhang, Yingyang / Feng, Xianchao / Wu, Haizhou et al. | 2014
Comparison Between 2 Methods of Solid–Liquid Extraction for the Production of Cinchona calisaya Elixir: An Experimental Kinetics and Numerical Modeling Approach
Naviglio, Daniele / Formato, Andrea / Gallo, Monica | 2014
Preparation of Thermally Stable Microcapsules with a Chitosan–Silica Hybrid
Kang, Hong‐Yi / Chen, Hui‐Huang | 2014
Preparation and Molecular Characterization of Chitosans Obtained from Shrimp (Litopenaeus vannamei) Shells
Fernández‐Martín, F. / Arancibia, M. / López‐Caballero, E. et al. | 2014
Comparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast Margarine
Yılmaz, Emin / Öğütcü, Mustafa | 2014
Resveratrol Preserves Mitochondrial Function, Stimulates Mitochondrial Biogenesis, and Attenuates Oxidative Stress in Regulatory T Cells of Mice Fed a High‐Fat Diet
Wang, Bin / Sun, Jin / Ma, Yuhua et al. | 2014
Partially Hydrolyzed Soy Protein Shows Enhanced Transport of Amino Acids Compared to Nonhydrolyzed Protein across an Intestinal Epithelial Cell Monolayer
McGraw, Nancy J. / Napawan, Nida / Toland, Mitchell R. et al. | 2014
Carotenoids are Effective Inhibitors of in vitro Hemolysis of Human Erythrocytes, as Determined by a Practical and Optimized Cellular Antioxidant Assay
Chisté, Renan C. / Freitas, Marisa / Mercadante, Adriana Z. et al. | 2014
Inhibitory Effects of Pomegranate Extracts on Recombinant Human Maltase–Glucoamylase
Kawakami, Kayoko / Li, Peng / Uraji, Misugi et al. | 2014
Cover Caption
| 2014
Fighting Poor Communication (FPC) With Unostentatious, Colloquial Verbalization (UCV)
| 2014
Industrial Applications of Selected JFS Articles
| 2014
Comparison of the Microbiological Quality of Environmentally Friendly and Conventionally Grown Vegetables Sold at Retail Markets in Korea
Ryu, Jee‐Hoon / Kim, Minju / Kim, Eun‐Gyeong et al. | 2014
Impact of Sod on the Expression of Stress‐Related Genes in Listeria monocytogenes 4b G with/without Paraquat Treatment
Suo, Yujuan / Liu, Yanhong / Zhou, Xiujuan et al. | 2014
Survival of Escherichia coli O157:H7 during Manufacture and Storage of White Brined Cheese
Osaili, Tareq M. / Al‐Nabulsi, Anas A. / Olaimat, Amin N. et al. | 2014
Consumer Acceptability and Sensory Profile of Cooked Broccoli with Mustard Seeds Added to Improve Chemoprotective Properties
Ghawi, Sameer Khalil / Shen, Yuchi / Niranjan, Keshavan et al. | 2014
Sensory Differences Between Beet and Cane Sugar Sources
Urbanus, Brittany L. / Cox, Ginnefer O. / Eklund, Emily J. et al. | 2014
Retronasal Odor of Dried Bonito Stock Induces Umami Taste and Improves the Palatability of Saltiness
Manabe, Mariko / Ishizaki, Sanae / Yamagishi, Umi et al. | 2014
Analysis of the Subtropical Blackberry Cultivar Potential in Jelly Processing
Rios de Souza, Vanessa / Aparecida Pimenta Pereira, Patrícia / Carla Marques Pinheiro, Ana et al. | 2014
Sweetener Blend Optimization by Using Mixture Design Methodology and the Electronic Tongue
Waldrop, Megan E. / Ross, Carolyn F. | 2014
Flavor‐Enhancing Properties of Mushrooms in Meat‐Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms
Myrdal Miller, A. / Mills, K. / Wong, T. et al. | 2014
Improving the Sensory and Oxidative Stability of Cooked and Chill‐Stored Lamb Using Dietary Rosemary Diterpenes
Serrano, Rafael / Ortuño, Jordi / Bañón, Sancho | 2014
Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods
Walker, Rebecca / Tseng, Angela / Cavender, George et al. | 2014
An Improved and Validated Sample Cleanup Method for Analysis of Ethyl Carbamate in Chinese Liquor
Xia, Qiang / Yuan, Huawei / Wu, Chongde et al. | 2014