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
- 188
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Concise Reviews in Food Science - Horizontal Transfer of DNA From GM Crops to Bacteria and to Mammalian CellsThomson, J.A. et al. | 2001
- 188
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Horizontal Transfer of DNA From GM Crops to Bacteria and to Mammalian CellsThomson, J.A. et al. | 2001
- 196
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Food Chemistry and Toxicology - Dry-Aging Effects on Palatability of Beef Longissimus MuscleCampbell, R.E. et al. | 2001
- 196
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Dry‐Aging Effects on Palatability of Beef Longissimus MuscleCampbell, R.E. / Hunt, M.C. / Levis, P. et al. | 2001
- 200
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Food Chemistry and Toxicology - Inhibition of Oxidative and Antioxidative Enzymes by Trans-ResveratrolFan, X. et al. | 2001
- 200
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Inhibition of Oxidative and Antioxidative Enzymes by Trans‐ResveratrolFan, X. / Mattheis, J.P. et al. | 2001
- 204
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Food Chemistry and Toxicology - Purification and Characterization of an a-L-Rhamnosidase from Aspergillus terreus of Interest in WinemakingGallego, M.V. et al. | 2001
- 204
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Purification and Characterization of an α‐L‐Rhamnosidase from Aspergillus terreus of Interest in WinemakingGallego, M.V. / Piñaga, F. / Ramón, D. et al. | 2001
- 210
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Food Chemistry and Toxicology - w3-Fatty Acids in Some Fish Species from TurkeySaglik, S. et al. | 2001
- 210
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ω3‐Fatty Acids in Some Fish Species from TurkeySaglik, S. / Imre, S. et al. | 2001
- 213
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Food Chemistry and Toxicology - Extraction of Gelatin from Megrim (Lepidorhombus boscii) Skins with Several Organic AcidsGomez-Guillén, M.C. et al. | 2001
- 213
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Extraction of Gelatin from Megrim (Lepidorhombus boscii) Skins with Several Organic AcidsGómez‐guillœn, M. C. / Montero, P. et al. | 2001
- 217
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Food Chemistry and Toxicology - Stability to Oxidation of Spray-Dried Fish Oil Powder Microencapsulated Using Milk IngredientsKeogh, M.K. et al. | 2001
- 217
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Stability to Oxidation of Spray‐Dried Fish Oil Powder Microencapsulated Using Milk IngredientsKeogh, M.K. / O'Kennedy, B.T. / Kelly, J. et al. | 2001
- 225
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Food Chemistry and Toxicology - Pectinesterase Inhibitor in Jelly Fig (Ficus awkeotsang Makino) AchenesJiang, C.-M. et al. | 2001
- 225
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Pectinesterase Inhibitor in Jelly Fig (Ficus awkeotsang Makino) AchenesJiang, C.‐M. / Lai, Y.‐J. / Chang, W.‐H. et al. | 2001
- 229
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Extraction, denaturation and hydrophobic Properties of Rice Flour ProteinsJu, Z.Y. / Hettiarachchy, N.S. / Rath, N. et al. | 2001
- 229
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Food Chemistry and Toxicology - Extraction, Denaturation and Hydrophobic Properties of Rice Flour ProteinsJu, Z.Y. et al. | 2001
- 233
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Heat‐Induced Changes of Myosin and Sarcoplasmic Proteins in Beef During SimmeringTajima, M. / Ito, T. / Arakawa, N. et al. | 2001
- 233
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Food Chemistry and Toxicology - Heat-Induced Changes of Myosin and Sarcoplasmic Proteins in Beef During SimmeringTajima, M. et al. | 2001
- 238
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Food Chemistry and Toxicology - Chemical and Histological Characterization of Raw Muscle from Soft and Hard Crabs of Snow Crab Chionoecetes opilioMizuta, S. et al. | 2001
- 238
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Chemical and Histological Characterization of Raw Muscle from Soft and Hard Crabs of Snow Crab Chionoecetes opilioMizuta, S. / Kobayashi, Y. / Yoshinaka, R. et al. | 2001
- 242
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Food Chemistry and Toxicology - Preparation of Soy Protein Concentrate by UltrafiltrationShallo, H.E. et al. | 2001
- 247
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Food Chemistry and Toxicology - Identification and Characterization of Molecular Species of Collagen in Fish SkinYata, M. et al. | 2001
- 247
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Identification and Characterization of Molecular Species of Collagen in Fish SkinYata, M. / Yoshida, C. / Fujisawa, S. et al. | 2001
- 252
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Food Chemistry and Toxicology - Influence of Gonadal Stage of Hake (Merluccius Hubbsi Marini) on Biochemical Properties of Myofibrils Stored at 2 to 4 (degree)CPagano, M.R. et al. | 2001
- 252
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Influence of Gonadal Stage of Hake (Merluccius Hubbsi Marini) on Biochemical Properties of Myofibrils Stored at 2 to 4 °CPagano, M.R. / Paredi, M.E. / Crupkin, M. et al. | 2001
- 257
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Food Chemistry and Toxicology - Rheological Examination of White Pepper Slurries to Determine Prior Treatment of Pepper with Gamma-IrradiationYi, S.D. et al. | 2001
- 257
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Rheological Examination of White Pepper Slurries to Determine Prior Treatment of Pepper with Gamma‐IrradiationYi, S.D. / Yang, J.S. / Song, K.B. et al. | 2001
- 261
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Effect of Maitake (Grifola frondosa) Mushroom Powder on Bread PropertiesSeguchi, M. / Morimoto, N. / Abe, M. et al. | 2001
- 261
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Food Chemistry and Toxicology - Effect of Maitake (Grifola frondosa) Mushroom Powder on Bread PropertiesSeguchi, M. et al. | 2001
- 265
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Food Chemistry and Toxicology - Interdependence Between Heat Solubility and Pyridinoline Contents of Squid Mantle CollagenAndo, M. et al. | 2001
- 265
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Interdependence Between Heat Solubility and Pyridinoline Contents of Squid Mantle CollagenAndo, M. / Makino, M. / Tsukamasa, Y. et al. | 2001
- 270
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Metal Residues in Farm‐Raised Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from the Southern U.S.Santerre, C.R. / Bush, P.B. / Xu, D.H. et al. | 2001
- 270
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Food Chemistry and Toxicology - Metal Residues in Farm-Raised Channel Catfish, Rainbow Trout, and Red Swamp Crayfish from the Southern U.S.Santerre, C.R. et al. | 2001
- 274
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Linking Solid Phase Extraction and Enzyme‐Linked Immunosorbent Assay to Measure Chlorpyrifos in Fish TissueWan, P. / Santerre, C.R. / Deardorff, D.C. et al. | 2001
- 274
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Food Chemistry and Toxicology - Linking Solid Phase Extraction and Enzyme-Linked Immunosorbent Assay to Measure Chlorpyrifos in Fish TissueWan, P. et al. | 2001
- 278
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Food Chemistry and Toxicology - Phytosterols and Fatty Acids in Fig (Ficus carica, var. Mission) Fruit and Tree ComponentsJeong, W.-S. et al. | 2001
- 278
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Phytosterols and Fatty Acids in Fig (Ficus carica, var. Mission) Fruit and Tree ComponentsJeong, W.‐S. / Lachance, P.A. et al. | 2001
- 284
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Effect of Tissue Infrastructure on Electric Conductance of Vegetable StemsWang, C.S. / Kuo, S.Z. / Kuo‐Huang, L.L. et al. | 2001
- 284
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Food Engineering and Physical Properties - Effect of Tissue Infrastructure on Electric Conductance of Vegetable StemsWang, C.S. et al. | 2001
- 289
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Food Engineering and Physical Properties - Rheological Properties of Gellan Gels Containing Filler ParticlesJampen, S. et al. | 2001
- 289
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Rheological Properties of Gellan Gels Containing Filler ParticlesJampen, S. / Britt, I.J. / Yada, S. et al. | 2001
- 294
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Physical Properties and Oil Absorption of Whey‐Protein‐Coated PaperHan, J.H. / Krochta, J.M. et al. | 2001
- 294
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Food Engineering and Physical Properties - Physical Properties and Oil Absorption of Whey-Protein-Coated PaperHan, J.H. et al. | 2001
- 300
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Food Engineering and Physical Properties - Effect of Degree of Starch Gelatinization on Quality Attributes of Fried Tortilla ChipsKawas, M.L. et al. | 2001
- 300
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Effect of Degree of Starch Gelatinization on Quality Attributes of Fried Tortilla ChipsKawas, M.L. / Moreira, R.G. et al. | 2001
- 307
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Effect of Thermal Treatment on Moisture Transport during Steam Cooking of Skipjack Tuna (Katsuwonas pelamis)Bell, J.W. / Farkas, B.E. / Hale, S.A. et al. | 2001
- 307
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Food Engineering and Physical Properties - Effect of Thermal Treatment on Moisture Transport during Steam Cooking of Skipjack Tuna (Katsuwonas pelamis)Bell, J.W. et al. | 2001
- 314
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Textural Characterization and Kinetics of Potato Strips During FryingPedreschi, F. / Aguilera, J.M. / Pyle, L. et al. | 2001
- 314
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Food Engineering and Physical Properties - Textural Characterization and Kinetics of Potato Strips During FryingPedreschi, F. et al. | 2001
- 319
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Food Engineering and Physical Properties - Physical and Mechanical Properties of Pea-Protein-based Edible FilmsChoi, Won-Seok et al. | 2001
- 319
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Physical and Mechanical Properties of Pea‐Protein‐based Edible FilmsChoi, Won‐Seok / Han, Jung H. et al. | 2001
- 323
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Authentication of Green Asparagus Varieties by Near‐Infrared Reflectance SpectroscopyPerez, D.P. / Sanchez, M.T. / Cano, G. et al. | 2001
- 323
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Food Engineering and Physical Properties - Authentication of Green Asparagus Varieties by Near-Infrared Reflectance SpectroscopyPerez, D.P. et al. | 2001
- 328
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Food Engineering and Physical Properties - High-Pressure Processing of Orange Juice: Kinetics of Pectinmethylesterase InactivationNienaber, U. et al. | 2001
- 328
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High‐Pressure Processing of Orange Juice: Kinetics of Pectinmethylesterase InactivationNienaber, U. / Shellhammer, T.H. et al. | 2001
- 332
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Food Engineering and Physical Properties - High-Pressure Processing of Orange Juice: Combination Treatments and a Shelf Life StudyNienaber, U. et al. | 2001
- 332
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High‐Pressure Processing of Orange Juice: Combination Treatments and a Shelf Life StudyNienaber, U. / Shellhammer, T.H. et al. | 2001
- 338
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Food Microbiology and Safety - Amylolytic Cultures of Lactobacillus acidophilus: Potential Probiotics to Improve Dietary Starch UtilizationLee, H.S. et al. | 2001
- 338
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Amylolytic Cultures of Lactobacillus acidophilus : Potential Probiotics to Improve Dietary Starch UtilizationLee, HS / Gilliland, SE / Carter, S et al. | 2001
- 345
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Food Microbiology and Safety - Antimicrobial Treatments for Minimally Processed Cantaloupe MelonSapers, G.M. et al. | 2001
- 345
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Antimicrobial Treatments for Minimally Processed Cantaloupe MelonSapers, G.M. / Miller, R.L. / Pilizota, V. et al. | 2001
- 352
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Sensory Descriptive Analysis of SoymilkTorres‐Penaranda, A.V. / Reitmeier, C.A. et al. | 2001
- 352
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Sensory and Nutritive Qualities of Food - Sensory Descriptive Analysis of SoymilkTorres-Penaranda, A.V. et al. | 2001
- 357
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Production and Stability of (E, Z)‐2, 6‐Nonadienal, the Major Flavor Volatile of CucumbersBuescher, R.H. / Buescher, R.W. et al. | 2001
- 357
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Sensory and Nutritive Qualities of Food - Production and Stability of (E, Z)-2, 6-Nonadienall, the Major Flavor Volatile of CucumbersBuescher, R.H. et al. | 2001
- 362
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Sensory and Nutritive Qualities of Food - Shelf-Life Extension of Fresh Mushrooms (Agaricus bisporus) By Application of Hydrogen Peroxide and Browning InhibitorsSapers, G.M. et al. | 2001
- 362
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Shelf‐Life Extension of Fresh Mushrooms (Agaricus bisporus) By Application of Hydrogen Peroxide and Browning InhibitorsSapers, G.M. / Miller, R.L. / Pilizota, V. et al. | 2001
- 367
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The Effect of Irradiation and Modified Atmosphere Packaging on the Quality of Intact Chill‐stored Turkey BreastBagorogoza, K. / Bowers, J. / OkoT‐Kotber, M. et al. | 2001
- 367
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Sensory and Nutritive Qualities of Food - The Effect of Irradiation and Modified Atmosphere Packaging on the Quality of Intact Chill-stored Turkey BreastBagorogoza, K. et al. | 2001
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Application Briefs| 2001
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Announcement| 2001
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Author Index| 2001