Journal of Food Science

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Table of contents

Issue Information ‐ TOC
| 2016
It's Only Natural
| 2016
Industrial Applications of Selected JFS Articles
| 2016
Effect of Pleurotus eryngii Mushroom β‐Glucan on Quality Characteristics of Common Wheat Pasta
Kim, SunHee / Lee, Jo‐Won / Heo, Yena et al. | 2016
Valorization of Olive Pomace Oil with Enzymatic Synthesis of 2‐Monoacylglycerol
Keskin, Hasene / Koçak Yanık, Derya / Mucuk, Hatice Neval et al. | 2016
Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources
Smith, T.J. / Foegeding, E.A. / Drake, M.A. | 2016
Quantitative Analysis of Major Phytochemicals in Orthodox tea (Camellia sinensis), Oxidized under Compressed Air Environment
Panda, Brajesh Kumar / Datta, Ashis Kumar | 2016
Quantitative Analysis of Bioactive Compounds from Aromatic Plants by Means of Dynamic Headspace Extraction and Multiple Headspace Extraction‐Gas Chromatography‐Mass Spectrometry
Omar, Jone / Olivares, Maitane / Alonso, Ibone et al. | 2016
Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks
Tavares Estevam, Adriana Carneiro / Alonso Buriti, Flávia Carolina / de Oliveira, Tiago Almeida et al. | 2016
The Quality Changes of Postharvest Mulberry Fruit Treated by Chitosan‐g‐Caffeic Acid during Cold Storage
Yang, Caifeng / Han, Beibei / Zheng, Yu et al. | 2016
Membrane‐Filtered Olive Mill Wastewater: Quality Assessment of the Dried Phenolic‐Rich Fraction
Sedej, Ivana / Milczarek, Rebecca / Wang, Selina C. et al. | 2016
Modification of Sodium Release Using Porous Corn Starch and Lipoproteic Matrix
Christina, Josephine / Lee, Youngsoo | 2016
Salt Reduction in a Model High‐Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells
Gandhi, Akanksha / Shah, Nagendra P. | 2016
Hypolipidemic Activity of Peony Seed Oil Rich in α‐Linolenic, is Mediated Through Inhibition of Lipogenesis and Upregulation of Fatty Acid β‐Oxidation
Su, Jianhui / Ma, Chaoyang / Liu, Chengxiang et al. | 2016
Bioactivity of a Rice Bran–Derived Peptide and Its Sensory Evaluation and Storage Stability in Orange Juice
Graves, Amanda M. / Hettiarachchy, Navam / Rayaprolu, Srinivas et al. | 2016
Innovative Soaking and Grinding Methods and Cooking Affect the Retention of Isoflavones, Antioxidant and Antiproliferative Properties in Soymilk Prepared from Black Soybean
Tan, Yingying / Chang, Sam K. C. / Zhang, Yan | 2016
Application of Electronic Nose for Measuring Total Volatile Basic Nitrogen and Total Viable Counts in Packaged Pork During Refrigerated Storage
Li, Miaoyun / Wang, Haibiao / Sun, Lingxia et al. | 2016
Inhibitory Effects of Spices on Biogenic Amine Accumulation during Fish Sauce Fermentation
Zhou, Xuxia / Qiu, Mengting / Zhao, Dandan et al. | 2016
Evaluation of Prerequisite Programs Implementation and Hygiene Practices at Social Food Services through Audits and Microbiological Surveillance
Garayoa, Roncesvalles / Yánez, Nathaly / Díez‐Leturia, María et al. | 2016
Efficacy of Some Essential Oils Against Aspergillus flavus with Special Reference to Lippia alba Oil an Inhibitor of Fungal Proliferation and Aflatoxin B1 Production in Green Gram Seeds during Storage
Pandey, Abhay K. / Sonker, Nivedita / Singh, Pooja | 2016
Potential of Glycosidase from Non‐Saccharomyces Isolates for Enhancement of Wine Aroma
Hu, Kai / Qin, Yi / Tao, Yong‐Sheng et al. | 2016
Antibiotic Resistance Patterns of Gram‐Negative Psychrotrophic Bacteria from Bulk Tank Milk
Decimo, Marilù / Silvetti, Tiziana / Brasca, Milena | 2016
Microbial Decontamination of Dried Alaska Pollock Shreds Using Corona Discharge Plasma Jet: Effects on Physicochemical and Sensory Characteristics
Choi, Soee / Puligundla, Pradeep / Mok, Chulkyoon | 2016
Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation
Wang, Cheng / Yin, Li‐Yuan / Shi, Xue‐Ying et al. | 2016
Water Holding as Determinant for the Elastically Stored Energy in Protein‐Based Gels
Pouvreau, Laurice / van Wijlen, Emke / Klok, Jan et al. | 2016
Cover Caption
| 2016
Food Safety, Food Fraud, and Food Defense: A Fast Evolving Literature
Manning, Louise / Soon, Jan Mei | 2016
Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)
Zhuang, Kejin / Wu, Na / Wang, Xichang et al. | 2016
Are Biometric Parameters Helpful to Assess the Health Risk of Consuming Organochlorine Compounds Contaminated Silver European Eel (Anguilla anguilla)?
Ferrante, Maria C. / Fusco, Giovanna / Naccari, Clara et al. | 2016
Inorganic and Total Arsenic Contents in Rice and Rice‐Based Foods Consumed by a Potential Risk Subpopulation: Sportspeople
Cano‐Lamadrid, M. / Munera‐Picazo, S. / Burgos‐Hernández, A. et al. | 2016
Hypolipidemic Activity of Peony Seed Oil Rich in [alpha]-Linolenic, is Mediated Through Inhibition of Lipogenesis and Upregulation of Fatty Acid [beta]-Oxidation
Jianhui Su / Chaoyang Ma / Chengxiang Liu et al. | 2016
Effect of Pleurotus eryngii Mushroom [beta]-Glucan on Quality Characteristics of Common Wheat Pasta
SunHee Kim / Jo-Won Lee / Yena Heo et al. | 2016