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

Issue Information ‐ TOC
| 2016
Celebrating and Communicating our Achievements
| 2016
Industrial Applications of Selected JFS Articles
| 2016
Nutrition and Food Science – An Obvious but Little‐Appreciated Partnership: Lessons Learned from the Road Less Traveled
| 2016
Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality
Przybylski, Wiesław / Kaczor, Damian / Żelechowska, Elżbieta et al. | 2016
In vitro β‐Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl‐Esterification
Verrijssen, Tina A.J. / Christiaens, Stefanie / Verkempinck, Sarah H.E. et al. | 2016
Characterization and Analysis of Protein Structures in Oat Bran
Jing, Xuelian / Yang, Chen / Zhang, Liping | 2016
Layer‐by‐Layer Thin Film of Iron Phthalocyanine as a Simple and Fast Sensor for Polyphenol Determination in Tea Samples
Maximino, Mateus Dassie / Martin, Cibely Silva / Paulovich, Fernando Vieira et al. | 2016
Designing a Clean Label Sponge Cake with Reduced Fat Content
Eslava‐Zomeño, Cristina / Quiles, Amparo / Hernando, Isabel | 2016
Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake
Belghith‐Fendri, Lilia / Chaari, Fatma / Kallel, Fatma et al. | 2016
Effects of Accelerated Storage on the Quality of Kenaf Seed Oil in Chitosan‐Coated High Methoxyl Pectin‐Alginate Microcapsules
Leong, Mei‐Huan / Tan, Chin‐Ping / Nyam, Kar‐Lin | 2016
Oxidation Stability of O/W Emulsion Prepared with Linolenic Acid Enriched Diacylglycerol
Shin, Jung‐Ah / Lee, Mi‐Young / Lee, Ki‐Teak | 2016
Lycopene: Heterogeneous Catalytic E/Z Isomerization and In Vitro Bioaccessibility Assessment Using a Diffusion Model
Sun, Qingrui / Yang, Cheng / Li, Jing et al. | 2016
Nontargeted, Rapid Screening of Extra Virgin Olive Oil Products for Authenticity Using Near‐Infrared Spectroscopy in Combination with Conformity Index and Multivariate Statistical Analyses
Karunathilaka, Sanjeewa R. / Kia, Ali‐Reza Fardin / Srigley, Cynthia et al. | 2016
Effects of Hull Scratching, Soaking, and Boiling on Antinutrients in Japanese Red Sword Bean (Canavalia gladiata)
Une, Satsuki / Nonaka, Koji / Akiyama, Junich | 2016
Kinetic Study on Peptide‐Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single‐ and Multiple‐Response Models
Liang, Zhili / Li, Lin / Qi, Haiping et al. | 2016
Deodorization of Garlic Breath by Foods, and the Role of Polyphenol Oxidase and Phenolic Compounds
Mirondo, Rita / Barringer, Sheryl | 2016
Chemical and Cellular Antioxidant Activities of Chicken Breast Muscle Subjected to Various Thermal Treatments Followed by Simulated Gastrointestinal Digestion
Sangsawad, Papungkorn / Kiatsongchai, Ratana / Chitsomboon, Benjamart et al. | 2016
Phenolic Profiles, Antioxidant Activities, and Neuroprotective Properties of Mulberry (Morus atropurpurea Roxb.) Fruit Extracts from Different Ripening Stages
Yang, Jiufang / Liu, Xuanjun / Zhang, Xiaoxu et al. | 2016
Anti‐inflammatory Potential of Quercetin‐3‐O‐β‐D‐(“2”‐galloyl)‐glucopyranoside and Quercetin Isolated from Diospyros kaki calyx via Suppression of MAP Signaling Molecules in LPS‐induced RAW 264.7 Macrophages
Cho, Yong‐Hun / Kim, Na‐Hyung / Khan, Imran et al. | 2016
UHPLC‐ESI‐MS/MS for the Quantification of Eight Major Gingerols and Shogaols in Ginger Products: Effects of Ionization Polarity and Mobile Phase Modifier on the Sensitivity
Park, Su Yeon / Jung, Mun Yhung | 2016
Improving the Sun Drying of Apricots (Prunus armeniaca) with Photo‐Selective Dryer Cabinet Materials
Milczarek, Rebecca R. / Avena‐Mascareno, Roberto / Alonzo, Jérôme et al. | 2016
Suppression of Psyllium Husk Suspension Viscosity by Addition of Water Soluble Polysaccharides
Kale, Madhuvanti S. / Yadav, Madhav P. / Hanah, Kyle A. | 2016
Characterization of Chemically and Thermally Treated Oil‐in‐Water Heteroaggregates and Comparison to Conventional Emulsions
Maier, Christiane / Reichert, Corina L. / Weiss, Jochen | 2016
Challenges in Radiofrequency Pasteurization of Shell Eggs: Coagulation Rings
Lau, Soon Kiat / Thippareddi, Harshavardhan / Jones, David et al. | 2016
Release Kinetics of Nisin from Chitosan–Alginate Complex Films
Chandrasekar, Vaishnavi / Coupland, John N. / Anantheswaran, Ramaswamy C. | 2016
Effects of Desolvating Agent Types, Ratios, and Temperature on Size and Nanostructure of Nanoparticles from α‐Lactalbumin and Ovalbumin
Etorki, Abdunnaser M. / Gao, Menglu / Sadeghi, Rohollah et al. | 2016
Beer Clarification by Novel Ceramic Hollow‐Fiber Membranes: Effect of Pore Size on Product Quality
Cimini, Alessio / Moresi, Mauro | 2016
Effect of Incorporation Nanocrystalline Corn Straw Cellulose and Polyethylene Glycol on Properties of Biodegradable Films
Sun, Haitao / Shao, Xinru / Ma, Zhongsu | 2016
Antitumor, Antioxidant, and Nitrite Scavenging Effects of Chinese Water Chestnut (Eleocharis dulcis) Peel Flavonoids
Zhan, Ge / Pan, Leiqing / Tu, Kang et al. | 2016
Identification of the Major Components of Buddleja officinalis Extract and Their Metabolites in Rat Urine by UHPLC‐LTQ‐Orbitrap
Sun, Mohan / Luo, Zhiqiang / Liu, Yang et al. | 2016
Quorum Quenching and Microbial Control through Phenolic Extract of Eugenia Uniflora Fruits
Rodrigues, Adeline Conceição / Zola, Flávia Guimarães / Ávila Oliveira, Brígida D' et al. | 2016
Prevalence, Distribution, and Diversity of Salmonella spp. in Meat Samples Collected from Italian Slaughterhouses
Carraturo, Federica / Gargiulo, Giuseppe / Giorgio, Antonella et al. | 2016
Cover Caption
| 2016
Current Knowledge about Oxysterols: A Review
Brzeska, Magdalena / Szymczyk, Krystyna / Szterk, Arkadiusz | 2016
Minimally Processed Functional Foods: Technological and Operational Pathways
Rodgers, Svetlana | 2016
Influence of Added Soy Presscake and Soy Flour on Some Physical and Sensory Properties of Corn Tortillas
Wu, Mingjue / Arntfield, Susan | 2016
Opinion of Spanish Consumers on Hydrosustainable Pistachios
Noguera‐Artiaga, Luis / Lipan, Leontina / Vázquez‐Araújo, L. et al. | 2016
Use of Multi‐Intake Temporal Dominance of Sensations (TDS) to Evaluate the Influence of Cheese on Wine Perception
Galmarini, Mara V. / Loiseau, Anne‐Laure / Visalli, Michel et al. | 2016
Identification of the Critical Amino Acid Residues of Immunoglobulin E and Immunoglobulin G Epitopes in α‐Lactalbumin by Alanine Scanning Analysis
Yanjun, Cong / Shengyun, Zhou / Linfeng, Li | 2016
Anti-inflammatory Potential of Quercetin-3-O-[beta]-D--glucopyranoside and Quercetin Isolated from Diospyros kaki calyx via Suppression of MAP Signaling Molecules in LPS-induced RAW 264.7 Macrophages
Cho, Yong-Hun / Kim, Na-Hyung / Khan, Imran et al. | 2016
In vitro [beta]-Carotene Bioaccessibility and Lipid Digestion in Emulsions: Influence of Pectin Type and Degree of Methyl-Esterification
Tina AJ Verrijssen / Stefanie Christiaens / Sarah HE Verkempinck et al. | 2016
Anti-inflammatory Potential of Quercetin-3-O-[beta]-D-("2"-galloyl)-glucopyranoside and Quercetin Isolated from Diospyros kaki calyx via Suppression of MAP Signaling Molecules in LPS-induced RAW 264.7 Macrophages
Yong-Hun Cho / Na-Hyung Kim / Imran Khan et al. | 2016