Journal of Food Science

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Table of contents

1
Issue Information ‐ TOC
| 2017
3
New Horizons in Food Research
| 2017
4
Industrial Applications of Selected JFS Articles
| 2017
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Composition‐Based Prediction of Temperature‐Dependent Thermophysical Food Properties: Reevaluating Component Groups and Prediction Models
Phinney, David Martin / Frelka, John C. / Heldman, Dennis Ray | 2016
16
Novel Umami Ingredients: Umami Peptides and Their Taste
Zhang, Yin / Venkitasamy, Chandrasekar / Pan, Zhongli et al. | 2016
24
The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non‐covalent Protein Network in Fresh and Cooked Egg Noodles
Lambrecht, Marlies A. / Rombouts, Ine / Nivelle, Mieke A. et al. | 2016
36
Determination of S-methyl-L-methionine from Brassicaceae Family Vegetables and Characterization of the Intestinal Transport of SMM by Caco-2 Cells
Song, Ji-Hoon / Lee, Hae-Rim / Shim, Soon-Mi | 2017
36
Determination of S‐methyl‐L‐methionine (SMM) from Brassicaceae Family Vegetables and Characterization of the Intestinal Transport of SMM by Caco‐2 Cells
Song, Ji‐Hoon / Lee, Hae‐Rim / Shim, Soon‐Mi | 2016
44
Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage
Dobson, Gary / McDougall, Gordon J. / Stewart, Derek et al. | 2016
53
Moisture‐Absorption and Water Dynamics in the Powder of Egg Albumen Peptide, Met‐Pro‐Asp‐Ala‐His‐Leu
Yang, Shuailing / Liu, Xuye / Zhang, Mingdi et al. | 2016
61
Waffle Production: Influence of Baking Plate Material on Sticking of Waffles
Huber, Regina / Kalss, Georg / Schoenlechner, Regine | 2016
69
Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice
Yodkaew, Panupong / Chindapan, Nathamol / Devahastin, Sakamon | 2016
80
Use of Gallic Acid to Enhance the Antioxidant and Mechanical Properties of Active Fish Gelatin Film
Limpisophon, Kanokrat / Schleining, Gerhard | 2016
90
Foam‐Mat Freeze‐Drying of Bifidobacterium longum RO175: Viability and Refrigerated Storage Stability
Izquierdo‐López, Danilo / Goulet, Jacques / Ratti, Cristina | 2016
97
Gas Permeability and Permselectivity of Poly(L‐Lactic Acid)/SiOx Film and Its Application in Equilibrium‐Modified Atmosphere Packaging for Chilled Meat
Dong, Tungalag / Song, Shuxin / Liang, Min et al. | 2016
108
Improvement on Physical Properties of Pullulan Films by Novel Cross‐Linking Strategy
Chen, Chieh‐Ting / Chen, Kuan‐I / Chiang, Hsin‐Han et al. | 2016
118
Physicochemical and Mechanical Properties of Bambara Groundnut Starch Films Modified with Stearic Acid
Oyeyinka, Samson A. / Singh, Suren / Amonsou, Eric O. | 2016
124
A Focus on Quality and Safety Traits of Saccharomyces cerevisiae Isolated from Uva di Troia Grape Variety
Petruzzi, Leonardo / Bevilacqua, Antonio / Corbo, Maria Rosaria et al. | 2016
134
Inhibitory Activity of Avocado Seed Fatty Acid Derivatives (Acetogenins) Against Listeria Monocytogenes
Salinas‐Salazar, Carmen / Hernández‐Brenes, Carmen / Rodríguez‐Sánchez, Dariana Graciela et al. | 2016
134
Inhibitory Activity of Avocado Seed Fatty Acid Derivatives Against Listeria Monocytogenes
Salinas-Salazar, Carmen / Hernandez-Brenes, Carmen / Rodriguez-Sanchez, Dariana Graciela et al. | 2017
145
High‐Throughput Sequencing of Viable Microbial Communities in Raw Pork Subjected to a Fast Cooling Process
Yang, Chao / Che, You / Qi, Yan et al. | 2016
154
A Genome‐Scale Modeling Approach to Quantify Biofilm Component Growth of Salmonella Typhimurium
Ribaudo, Nicholas / Li, Xianhua / Davis, Brett et al. | 2016
167
Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products
Fan, Sicun / Breidt, Fred / Price, Robert et al. | 2016
174
Acceptability and Preference Drivers of Freshly Roasted Peanuts
Wang, Shangci / Adhikari, Koushik / Hung, Yen‐Con | 2016
185
Sensory Quality Preservation of Coated Walnuts
Grosso, Antonella L. / Asensio, Claudia M. / Grosso, Nelson R. et al. | 2016
194
The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten‐Free Sorghum Bread
Bize, Magali / Smith, Brennan M. / Aramouni, Fadi M. et al. | 2016
202
Effects of Grilling on Total Polyphenol Content and Antioxidant Capacity of Eggplant (Solanum melongena L.)
Uchida, Kentaro / Tomita, Haruo / Takemori, Toshikazu et al. | 2016
208
Hypoglycemic Activity of Polysaccharides from Sweet Corncob on Streptozotocin‐Induced Diabetic Rats
Ma, Yong Qiang / Wang, Xin / Gao, Shuang | 2016
214
Evaluation of the Effects of Cucumis sativus Seed Extract on Serum Lipids in Adult Hyperlipidemic Patients: A Randomized Double‐Blind Placebo‐Controlled Clinical Trial
Soltani, Rasool / Hashemi, Mohammad / Farazmand, Alimohammad et al. | 2016
219
Effect of Different Aloe Fractions on the Growth of Lactic Acid Bacteria
Chiodelli, Giulia / Pellizzoni, Marco / Ruzickova, Gabriela et al. | 2016
225
Aptamer‐Based SERS Detection of Lysozyme on a Food‐Handling Surface
Boushell, Victoria / Pang, Shintaro / He, Lili | 2016
232
A Kinetic Study of Furan Formation in Wheat Flour‐Based Model Systems during Frying
Mariotti‐Celis, María S. / Zúñiga, Rommy N. / Cortés, Pablo et al. | 2016
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Cover Caption
| 2017