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

The Interaction Between Lipoxygenase‐Catalyzed Oxidation and Autoxidation in Dry‐Cured Bacon and a Model System
Zhang, Yingyang / Tang, Jing / Zhao, Jianying et al. | 2015
Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils
de Santana, Fernanda Carvalho / Shinagawa, Fernanda Branco / Araujo, Elias da Silva et al. | 2015
Determination of Estrogens in Milk Samples by Magnetic‐Solid‐Phase Extraction Technique Coupled With High‐Performance Liquid Chromatography
Wang, Juan / Cheng, Chunsheng / Yang, Yaling | 2015
Amino Acid, Organic Acid, and Sugar Profiles of 3 Dry Bean (Phaseolus vulgaris L.) Varieties
John, K.M. Maria / Luthria, Devanand | 2015
Food Protein Functionality—A New Model
Foegeding, E. Allen | 2015
Stability of Silica‐ and Enzyme‐Treated Palm Oil Under Deep Frying Conditions
Karim, Nur Azwani Ab / Noor, Ahmadilfitri Md / Lee, Yee‐Ying et al. | 2015
Determination of Lutein from Fruit and Vegetables Through an Alkaline Hydrolysis Extraction Method and HPLC Analysis
Fratianni, Alessandra / Mignogna, Rossella / Niro, Serena et al. | 2015
Compositional Factors that Influence Lipid Peroxidation in Beef Juice and Standard Sausages
Yi, Gu / Haug, Anna / Nordvi, Berit et al. | 2015
Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters
Kyraleou, Maria / Kallithraka, Stamatina / Chira, Kleopatra et al. | 2015
Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and Temperatures
Rotola‐Pukkila, Minna K. / Pihlajaviita, Seija T. / Kaimainen, Mika T. et al. | 2015
Physicochemical Properties of Starch Isolated from Bracken (Pteridium aquilinim) Rhizome
Yu, Xurun / Wang, Jin / Zhang, Jing et al. | 2015
Effects of Chilling and Partial Freezing on Rigor Mortis Changes of Bighead Carp (Aristichthys nobilis) Fillets: Cathepsin Activity, Protein Degradation and Microstructure of Myofibrils
Lu, Han / Liu, Xiaochang / Zhang, Yuemei et al. | 2015
Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans
Zhong, Yu / Wang, Zhuyi / Zhao, Yanyun | 2015
Effects of Flavor and Texture on the Sensory Perception of Gouda‐Type Cheese Varieties during Ripening Using Multivariate Analysis
Shiota, Makoto / Iwasawa, Ai / Suzuki‐Iwashima, Ai et al. | 2015
Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches
Liang Han, Fu / Li, Zheng / Xu, Yan | 2015
Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets—Hybrid Mixture Theory Based Modeling and Experimental Verification
Bansal, Harkirat S. / Takhar, Pawan S. / Alvarado, Christine Z. et al. | 2015
Heat Transfer during Blanching and Hydrocooling of Broccoli Florets
Iribe‐Salazar, Rosalina / Caro‐Corrales, José / Hernández‐Calderón, Óscar et al. | 2015
Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean
Mayachiew, Pornpimon / Charunuch, Chulaluck / Devahastin, Sakamon | 2015
Microwave‐Osmotic/Microwave‐Vacuum Drying of Whole Cranberries: Comparison with Other Methods
Wray, Derek / Ramaswamy, Hosahalli S. | 2015
Multiphysics Modeling of Microwave Heating of a Frozen Heterogeneous Meal Rotating on a Turntable
Pitchai, Krishnamoorthy / Chen, Jiajia / Birla, Sohan et al. | 2015
Cover Caption
| 2015
Building on the First 75 Years of Food Science
| 2015
Effect of Product Dimensions and Surface Browning Method on Salmonella Contamination in Frozen, Surface‐Browned, Breaded Chicken Products Treated with Antimicrobials
Moschonas, Galatios / Geornaras, Ifigenia / Stopforth, Jarret D. et al. | 2015
Prevalence Analysis and Molecular Characterization of Salmonella at Different Processing Steps in Broiler Slaughter Plants in South Korea
Park, Hyun‐Jung / Chon, Jung‐Whan / Lim, Jong‐Soo et al. | 2015
Commercial Scale Cucumber Fermentations Brined with Calcium Chloride Instead of Sodium Chloride
Pérez‐Díaz, I. M. / McFeeters, R. F. / Moeller, L. et al. | 2015
Growth of Staphylococcus aureus in Cooked Potato and Potato Salad—A One‐Step Kinetic Analysis *
Huang, Lihan | 2015
The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production
Garofalo, Cristiana / Osimani, Andrea / Milanović, Vesna et al. | 2015
Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce
Jung, Ji Young / Chun, Byung Hee / Jeon, Che Ok | 2015
Microbiological Quality of Raw Dried Pasta from the German Market, with Special Emphasis on Cronobacter Species
Akineden, Ömer / Murata, Kristina Johanna / Gross, Madeleine et al. | 2015
Listeria monocytogenes: Strain Heterogeneity, Methods, and Challenges of Subtyping
Nyarko, Esmond B. / Donnelly, Catherine W. | 2015
Effects of SNF1 on Maltose Metabolism and Leavening Ability of Baker's Yeast in Lean Dough
Zhang, Cui‐Ying / Bai, Xiao‐Wen / Lin, Xue et al. | 2015
Foodborne Pathogens Prevention and Sensory Attributes Enhancement in Processed Cheese via Flavoring with Plant Extracts
Tayel, Ahmed A. / Hussein, Heba / Sorour, Noha M. et al. | 2015
Mitochondrial DNA Fragmentation to Monitor Processing Parameters in High Acid, Plant‐Derived Foods
Caldwell, Jane M. / Pérez‐Díaz, Ilenys M. / Harris, Keith et al. | 2015
The Impact of Carvacrol on Ammonia and Biogenic Amine Production by Common Foodborne Pathogens
Özogul, Fatih / Kaçar, Çiğdem / Kuley, Esmeray | 2015
Biofilm Formation Characteristics of Pseudomonas lundensis Isolated from Meat
Liu, Yong‐Ji / Xie, Jing / Zhao, Li‐Jun et al. | 2015
Assessment of Enterotoxin Production and Cross‐Contamination of Staphylococcus aureus between Food Processing Materials and Ready‐To‐Eat Cooked Fish Paste
Tango, Charles Nkufi / Hong, Sung‐Sam / Wang, Jun et al. | 2015
Inhibitory Effect of Cinnamaldehyde, Citral, and Eugenol on Aflatoxin Biosynthetic Gene Expression and Aflatoxin B1 Biosynthesis in Aspergillus flavus
Liang, Dandan / Xing, Fuguo / Selvaraj, Jonathan Nimal et al. | 2015
Inhibitory Effect of Epigallocatechin Gallate on the Virulence of Clostridium difficile PCR Ribotype 027
Yun, Bohyun / Oh, Seunghan / Song, Minyu et al. | 2015
The Use of Multiplex PCR to Determine the Prevalence of Enterotoxigenic Staphylococcus aureus Isolated from Raw Milk, Feta Cheese, and Hand Swabs
Zeinhom, Mohamed M.A. / Abdel‐Latef, Gihan K. / Jordan, Kieran | 2015
Analysis of Scientific Production in Food Science from 2003 to 2013
Guerrero‐Bote, Vicente P. / Moya‐Anegón, Félix | 2015
Cholesterol Oxidation in Fish and Fish Products
Dantas, Natalie Marinho / Sampaio, Geni Rodrigues / Ferreira, Fernanda Silva et al. | 2015
Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine
Peng, Bangzhu / Li, Fuling / Cui, Lu et al. | 2015
Chocolate Milk with Chia Oil: Ideal Sweetness, Sweeteners Equivalence, and Dynamic Sensory Evaluation Using a Time‐Intensity Methodology
Rodrigues, J.B / Paixão, J.A. / Cruz, A.G. et al. | 2015
Yield and Textural Characteristics of Panela Cheeses Produced with Dairy‐Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase
Salinas‐Valdés, Alicia / De la Rosa Millán, Julián / Serna‐Saldívar, Sergio O. et al. | 2015
Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options
Brown, Marissa D. / Chambers, Delores H. | 2015
Advances in Mycotoxin Research: Public Health Perspectives
Lee, Hyun Jung / Ryu, Dojin | 2015
Industrial Applications of Selected JFS Articles
| 2015
Annual Reviewer Index: Volume 80
| 2015