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
- C79
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Formation of Trans Fatty Acids in Ground Beef and Frankfurters due to IrradiationFan, X. / Kays, S.E. et al. | 2009
- C85
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Yogurt Fermentation in the Presence of Starch–Lipid CompositeSingh, M. / Kim, S. et al. | 2009
- C90
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Profile of Volatile Compounds in 11 Brandies by Headspace Solid‐Phase Microextraction Followed by Gas Chromatography‐Mass SpectrometryZhao, Y. / Xu, Y. / Li, J. et al. | 2009
- C100
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2, 5‐Diketopiperazines (Cyclic Dipeptides) in Beef: Identification, Synthesis, and Sensory EvaluationChen, M.Z. / Dewis, M.L. / Kraut, K. et al. | 2009
- C106
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A Novel Approach for Estimating Sugar and Alcohol Concentrations in Wines Using Refractometer and HydrometerSon, H.S. / Hong, Y.S. / Park, W.M. et al. | 2009
- C112
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Effect of pH on Microstructure and Characteristics of Cream CheeseMonteiro, R.R. / Tavares, D.Q. / Kindstedt, P.S. et al. | 2009
- C118
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Antioxidative Ability, Dioscorin Stability, and the Quality of Yam Chips from Various Yam Species as Affected by Processing MethodLiu, Y.‐M. / Lin, K.‐W. et al. | 2009
- C126
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Amino Acid Composition and Antioxidative Peptides from Protein Hydrolysates of Yellow Stripe Trevally (Selaroides leptolepis)Klompong, V. / Benjakul, S. / Yachai, M. et al. | 2009
- C134
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Structural Identification and Antioxidant Properties of Major Anthocyanin Extracted from Omija (Schizandra chinensis) FruitKim, S.‐H. / Joo, M. H. / Yoo, S.‐H. et al. | 2009
- C141
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Assessment of Cross‐Linking in Combined Cross‐Linked Soy Protein Isolate Gels by Microbial Transglutaminase and Maillard ReactionGan, C.‐Y. / Cheng, L.‐H. / Easa, A.M. et al. | 2009
- C147
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Effects of Yolk Contamination, Shearing, and Heating on Foaming Properties of Fresh Egg WhiteWang, G. / Wang, T. et al. | 2009
- C157
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Anthocyanins, Antioxidative, and Antimicrobial Properties of American Cranberry (Vaccinium macrocarpon Ait.) and their Press CakesViskelis, P. / Rubinskienė, M. / Jasutienė, I. et al. | 2009
- C162
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Antioxidative Activities of Mushroom (Flammulina velutipes) Extract Added to Bigeye Tuna Meat: Dose‐Dependent Efficacy and Comparison with Other Biological AntioxidantsBao, H.N.D. / Ushio, H. / Ohshima, T. et al. | 2009
- C170
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Activation of Lactoperoxidase System in Milk by Glucose Oxidase Immobilized in Electrospun Polylactide MicrofibersZhou, Y. / Lim, L.‐T. et al. | 2009
- C177
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Changes in Phenolic Content and Antioxidant Activity of Italian Extra‐Virgin Olive Oils during StorageBaiano, A. / Gambacorta, G. / Terracone, C. et al. | 2009
- C184
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Influence of Storage Temperature on the Kinetics of the Changes in Anthocyanins, Vitamin C, and Antioxidant Capacity in Fresh‐Cut Strawberries Stored under High‐Oxygen AtmospheresOdriozola‐Serrano, I. / Soliva‐Fortuny, R. / Martín‐Belloso, O. et al. | 2009
- E39
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Laser Scanning System for Real‐Time Mapping of Fiber Formations in Meat AnaloguesRanasinghesagara, J. / Hsieh, F.‐H. / Huff, H. et al. | 2009
- E46
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A Theoretical Study for Determination of Quality Equivalent Points for Volume Average Quality Evaluation in Conduction Heating Canned FoodsGeorgoudis, K. / Stoforos, N.G. et al. | 2009
- E55
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Shear Rheology of Molten Crumb ChocolateTaylor, J.E. / Van Damme, I. / Johns, M.L. et al. | 2009
- E62
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Super Chilling Enhances Preservation of the Freshness of Salted Egg Yolk During Long‐Term StorageYanagisawa, T. / Watanuki, C. / Ariizumi, M. et al. | 2009
- E70
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Comparisons of Chemical and Physical Properties of Catfish Oils Prepared from Different Extracting ProcessesSathivel, S. / Yin, H. / Prinyawiwatkul, W. et al. | 2009
- E77
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Effect of Extrusion Cooking on Functional Properties and in vitro Starch Digestibility of Barley‐Based Extrudates from Fruit and Vegetable By‐ProductsAltan, A. / McCarthy, K.L. / Maskan, M. et al. | 2009
- E87
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Enzymatic Production of Trans‐Free Hard Fat Stock from Fractionated Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Conjugated Linoleic AcidAdhikari, P. / Shin, J.‐A. / Lee, J.‐H. et al. | 2009
- E97
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Physical and Functional Properties of Arrowroot Starch ExtrudatesJyothi, A.N. / Sheriff, J.T. / Sajeev, M.S. et al. | 2009
- E105
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Properties of Poly(lactide)‐Coated Paperboard for the Use of 1‐Way Paper CupRhim, J.‐W. / Kim, J.‐H. et al. | 2009
- E112
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Rheological Characteristics and Morphology of Dialdehyde Starch/Meat Composites during HeatingChiang, P.Y. / Li, J.Y. / Chen, M.L. et al. | 2009
- H31
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Amino Acid and Mineral Composition of Protein and Other Components and Their Recovery Yields from Whole Antarctic Krill (Euphausia superba) Using Isoelectric Solubilization/PrecipitationChen, Y.‐C. / Tou, J.C. / Jaczynski, J. et al. | 2009
- H40
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Assessing Potential Effects of Inulin and Probiotic Bacteria on Fe Availability from Common Beans (Phaseolus vulgaris L.) to Caco‐2 CellsLaparra, J.M. / Glahn, R.P. / Miller, D.D. et al. | 2009
- H47
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Stability of Green Tea Catechins in Commercial Tea Leaves during Storage for 6 MonthsFriedman, Mendel / Levin, C.E. / Lee, S.‐U. et al. | 2009
- H52
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Influence of Extrusion Processing on Procyanidin Composition and Total Anthocyanin Contents of Blueberry PomaceKhanal, R.C. / Howard, L.R. / Brownmiller, C.R. et al. | 2009
- H59
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Superfine Saengshik Improves Liver Protecting Effect Compared with Fine Saengshik in an Animal ModelKim, D.H. / Song, S.B. / Kang, W.S. et al. | 2009
- H65
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Evaluation of Equol Function on Anti‐ or Prooxidant Status in vivoChoi, E.J. et al. | 2009
- H72
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Modulation of Lipid Metabolism by Centella Asiatica in Oxidative Stress RatsHussin, M. / Hamid, A.A. / Mohamad, S. et al. | 2009
- H79
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Peptide‐YY Is Released by the Intestinal Cell Line STC‐1Geraedts, M.C.P. / Troost, F.J. / Saris, W.H.M. et al. | 2009
- H83
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Effect of Soybean Volatile Compounds on Aspergillus flavus Growth and Aflatoxin ProductionCleveland, T.E. / Carter‐Wientjes, C.H. / De Lucca, A.J. et al. | 2009
- M53
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An Improved Method of Microencapsulation of Probiotic Bacteria for Their Stability in Acidic and Bile Conditions during StorageDing, W.K. / Shah, N.P. et al. | 2009
- M62
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Temperature Effects on the Depuration of Vibrio parahaemolyticus and Vibrio vulnificus from the American Oyster (Crassostrea virginica)Chae, M.J. / Cheney, D. / Su, Y.‐C. et al. | 2009
- M67
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In vitro Antilisterial Effects of Citrus Oil Fractions in Combination with Organic AcidsFriedly, E.C. / Crandall, P.G. / Ricke, S.C. et al. | 2009
- M73
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Antimicrobial Activity of Lactoperoxidase System Incorporated into Cross‐Linked Alginate FilmsYener, Fatih Y.G. / Korel, Figen / Yemenicioğlu, Ahmet et al. | 2009
- M80
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Influence of Low Concentrations of an Acid Preservative on Sponge Cakes under Different Storage ConditionsDe La Rosa, P. / Jordano, R. / Medina, L.M. et al. | 2009
- M83
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Production of Shelf‐Stable Ranch Dressing Using High‐Pressure ProcessingWaite, J.G. / Jones, J.M. / Turek, E.J. et al. | 2009
- M94
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Effect of Meat Binding Formulations on Thermal Inactivation of Escherichia coli O157:H7 Internalized in BeefMukherjee, A. / Yoon, Y. / Geornaras, I. et al. | 2009
- M100
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Effect of Various Encapsulating Materials on the Stability of Probiotic BacteriaDing, W.K. / Shah, N.P. et al. | 2009
- N23
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Association of Triclosan to Casein Proteins Through Solvent‐Mediated High‐Pressure HomogenizationRoach, A. / Dunlap, J. / Harte, F. et al. | 2009
- R39
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Development of a Risk‐Ranking Framework to Evaluate Potential High‐Threat Microorganisms, Toxins, and Chemicals in FoodNewsome, R. / Tran, N. / Paoli, G.M. et al. | 2009
- S65
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Fatty Acid Composition of Beef Intermuscular, Sheep Tail, Beef Kidney Fats and Its Effects on Shelf Life and Quality Properties of KavurmaAksu, M.İ. et al. | 2009
- S73
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Effects of Flavourzyme on Yield and Some Biological Activities of Mungoong, an Extract Paste from the Cephalothorax of White ShrimpBenjakul, S. / Binsan, W. / Visessanguan, W. et al. | 2009
- S81
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Statistical and Kinetic Studies of the Changes in Soybean Quality during Storage as Related to Soymilk and Tofu MakingKong, F. / Chang, Sam K.C. et al. | 2009
- S90
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Improving the Quality of Fresh‐Cut Apples, Pears, and Melons Using Natural AdditivesAlandes, L. / Quiles, A. / Pérez‐Munuera, I. et al. | 2009
- S97
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Effect of Reference Foods in Repeated Acceptability Tests: Testing Familiar and Novel Foods Using 2 Acceptability ScalesEl Dine, A. Nasser / Olabi, A. et al. | 2009
- S107
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Shelf‐Life Study of an Orange Juice–Milk Based Beverage after PEF and Thermal ProcessingSampedro, F. / Geveke, D.J. / Fan, X. et al. | 2009
- S113
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Chemistry and Quality of Hibiscus (Hibiscus sabdariffa) for Developing the Natural‐Product Industry in SenegalJuliani, H. R. / Welch, C. R. / Wu, Q. et al. | 2009
- T21
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Glutamine Nitrogen and Ammonium Nitrogen Supplied as a Nitrogen Source Is Not Converted into Nitrate Nitrogen of Plant Tissues of Hydroponically Grown Pak‐Choi (Brassica chinensis L.)Wang, H.‐J. / Wu, L.‐H. / Tao, Q.‐N. et al. | 2009
- T24
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Equivocal Colonic Carcinogenicity of Aloe arborescens Miller var. natalensis Berger at High‐Dose Level in a Wistar Hannover Rat 2‐y StudyYokohira, M. / Matsuda, Y. / Suzuki, S. et al. | 2009
- v
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Industrial Applications of Selected JFS Articles| 2009
- vii
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“Small Changes” may have a big effect!Lund, Daryl / Clemens, Roger et al. | 2009