Journal of Food Science

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Table of contents

Issue Information ‐ TOC
| 2016
Industrial Applications of Selected JFS Articles
| 2016
Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce
Xu, Ning / Liu, Yaqi / Hu, Yong et al. | 2016
Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry‐Cured Sausage
Fernández‐Diez, Ana / Caro, Irma / Castro, Amaya et al. | 2016
Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking Methods
Cheung, Lennie K. Y. / Tomita, Haruo / Takemori, Toshikazu | 2016
Inhibition of 2‐Amino‐1‐methyl‐6‐phenylimidazo [4,5‐b]pyridine (PhIP) Formation by Alkoxy Radical Scavenging of Flavonoids and Their Quantitative Structure–Activity Relationship in a Model System
Yu, Chundi / Shao, Zeping / Liu, Bing et al. | 2016
Riboflavin Phototransformation on the Changes of Antioxidant Capacities in Phenolic Compounds
Song, Juhee / Seol, Nam Gyu / Kim, Mi‐Ja et al. | 2016
Effects of Ethephon on Fresh In‐Husk Walnut Preservation and its Possible Relationship with Phenol Metabolism
Wang, Jin / Liang, Shuangjie / Ma, Huiling et al. | 2016
Wild Prunus Fruit Species as a Rich Source of Bioactive Compounds
Mikulic‐Petkovsek, Maja / Stampar, Franci / Veberic, Robert et al. | 2016
Time‐Independent and Time‐Dependent Rheological Characterization of Dispersions with Varying Contents of Chickpea Flour and Gum Arabic Employing the Multiple Loop Experiments
 J., Shanthilal / Bhattacharya, Suvendu | 2016
Effect of Carrageenan on Physicochemical and Functional Properties of Low‐Fat Colby Cheese
Wang, Fang / Tong, Qigen / Luo, Jie et al. | 2016
Development of Natural Insect‐Repellent Loaded Halloysite Nanotubes and their Application to Food Packaging to Prevent Plodia interpunctella Infestation
Kim, Jungheon / Park, No‐hyung / Na, Ja Hyun et al. | 2016
Distribution of Cathepsin D Activity between Lysosomes and a Soluble Fraction of Marinating Brine
Szymczak, Mariusz | 2016
Stability and Oil Migration of Oil‐in‐Water Emulsions Emulsified by Phase‐Separating Biopolymer Mixtures
Yang, Nan / Mao, Peng / Lv, Ruihe et al. | 2016
Chemical Composition and Bioactivities of Two Common Chaenomeles Fruits in China: Chaenomeles speciosa and Chaenomeles sinensis
Miao, Jing / Zhao, Chengcheng / Li, Xia et al. | 2016
Novel Approach of Using Nutraceutic‐Directed Caloric Antioxidant Density and Ion‐Ratio for Evaluating Fruit's Health Quality
Hsieh, Chiu‐Lan / Huang, Shang‐Ming / Chen, Li‐I et al. | 2016
Variability in Saponin Content, Cancer Antiproliferative Activity and Physicochemical Properties of Concentrated Agave Sap
Santos‐Zea, Liliana / Rosas‐Pérez, Aratza Mireya / Leal‐Díaz, Ana María et al. | 2016
Chemical Characterization and Cytotoxic Activity of Blueberry Extracts (cv. Misty) Cultivated in Brazil
Massarotto, Giovana / Barcellos, Thiago / Garcia, Charlene Silvestrin Celi et al. | 2016
Antimelanogenesis Activity of Hydrolyzed Ginseng Extract (GINST) via Inhibition of JNK Mitogen‐activated Protein Kinase in B16F10 Cells
Han, Joon‐Seung / Sung, Jong Hwan / Lee, Seung Kwon | 2016
Dietary Casein and Soy Protein Isolate Modulate the Effects of Raffinose and Fructooligosaccharides on the Composition and Fermentation of Gut Microbiota in Rats
Bai, Gaowa / Ni, Kuikui / Tsuruta, Takeshi et al. | 2016
Study on the Influence of Tea Extract on Probiotics in Skim Milk: From Probiotics Propagation to Metabolite
Li, Sha / Gong, Guangyu / Ma, Chengjie et al. | 2016
Survival and Reduction of Shiga Toxin‐Producing Escherichia coli in a Fresh Cold‐Pressed Juice Treated with Antimicrobial Plant Extracts
Hatab, Shaimaa / Athanasio, Renata / Holley, Richard et al. | 2016
Microbial Diversity of Type I Sourdoughs Prepared and Back‐Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours
Taccari, Manuela / Aquilanti, Lucia / Polverigiani, Serena et al. | 2016
Identification and Quantification of Volatile Chemical Spoilage Indexes Associated with Bacterial Growth Dynamics in Aerobically Stored Chicken
Mikš‐Krajnik, Marta / Yoon, Yong‐Jin / Ukuku, Dike O. et al. | 2016
Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve) Preparation for Sparkling Wine Production
Benucci, Ilaria / Liburdi, Katia / Cerreti, Martina et al. | 2016
Modeling the Growth of Epiphytic Bacteria on Kale Treated by Thermosonication Combined with Slightly Acidic Electrolyzed Water and Stored under Dynamic Temperature Conditions
Mansur, Ahmad Rois / Oh, Deog‐Hwan | 2016
Cover Caption
| 2016
The Effects of Sequential Environmental and Harvest Stressors on the Sensory Characteristics of Cultured Channel Catfish (Ictalurus Punctatus) Fillets
Ciaramella, Michael A. / Kim, Taejo / Avery, Jimmy L. et al. | 2016
Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary Study
Diako, Charles / McMahon, Kenneth / Mattinson, Scott et al. | 2016
Implementation of an Enzyme Linked Immunosorbent Assay for the Quantification of Allergenic Egg Residues in Red Wines Using Commercially Available Antibodies
Koestel, Carole / Simonin, Céline / Belcher, Sandrine et al. | 2016
Engineered Nanoparticles as Potential Food Contaminants and Their Toxicity to Caco‐2 Cells
Mao, Xiaomo / Nguyen, Trang H.D. / Lin, Mengshi et al. | 2016
A Comparison Study of Frying Conditions on Furan Formation in 3 Potato Varieties
Yuan, Yuan / Chen, Dongyan / Liu, Huangyou et al. | 2016