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
- 896
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Concise Reviews in Food Science - Simulation of E. Coli Inactivation by Carbon Dioxide Under PressurePeleg, M. et al. | 2002
- 896
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Simulation of E. Coli Inactivation by Carbon Dioxide Under PressurePeleg, M. et al. | 2002
- 902
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Concise Reviews in Food Science - Role of Hydrodynamically Active Biopolymeric Ingredients in Texture Modification and Physical Stabilization of Gel-based Composite FoodsLee, C.M. et al. | 2002
- 902
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Role of Hydrodynamically Active Biopolymeric Ingredients in Texture Modification and Physical Stabilization of Gel‐based Composite FoodsLee, C.M. et al. | 2002
- 910
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Food Chemistry and Toxicology - Involvement of Blueberry Peroxidase in the Mechanisms of Anthocyanin Degradation in Blueberry JuiceKader, F. et al. | 2002
- 910
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Involvement of Blueberry Peroxidase in the Mechanisms of Anthocyanin Degradation in Blueberry JuiceKader, F. / Irmouli, M. / Nicolas, J.P. et al. | 2002
- 916
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Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and HeifersGorraiz, C. / Beriain, M.J. / Chasco, J. et al. | 2002
- 916
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Food Chemistry and Toxicology - Effect of Aging Time on Volatile Compounds, Odor, and Flavor of Cooked Beef from Pirenaica and Friesian Bulls and HeifersGorraiz, C. et al. | 2002
- 923
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Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid HepatopancreasRaksakulthai, R. / Rosenberg, M. / Haard, N.F. et al. | 2002
- 923
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Food Chemistry and Toxicology - Accelerated Cheddar Cheese Ripening with an Aminopeptidase Fraction from Squid HepatopancreasRaksakulthai, R. et al. | 2002
- 929
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Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) by Interaction with Malonaldehyde (RI)Tironi, V.A. / Tomás, M.C. / Añón, M.C. et al. | 2002
- 930
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Food Chemistry and Toxicology - Structural and Functional Changes in Myofibrillar Proteins of Sea Salmon (Pseudopercis semifasciata) by Interaction with Malonaldehyde (RI)Tironi, V.A. et al. | 2002
- 936
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Electrophoretic Identification of Muscle Proteins in 7 Puffer SpeciesChen, T.‐Y. / Hwang, D.‐F. et al. | 2002
- 936
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Food Chemistry and Toxicology - Electrophoretic Identification of Muscle Proteins in 7 Puffer SpeciesChen, T.-Y. et al. | 2002
- 943
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Food Chemistry and Toxicology - Ferric Ions Reduce the Antioxidant Activity of the Phenolic Fraction of Virgin Olive OilKeceli, T. et al. | 2002
- 943
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Ferric Ions Reduce the Antioxidant Activity of the Phenolic Fraction of Virgin Olive OilKeceli, T. / Gordon, M.H. et al. | 2002
- 948
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Food Chemistry and Toxicology - Identification of Toxin and Fish Species in Cooked Fish Liver Implicated in Food PoisoningHsieh, Y.W. et al. | 2002
- 948
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Identification of Toxin and Fish Species in Cooked Fish Liver Implicated in Food PoisoningHsieh, Y.W. / Shiu, Y.C. / Cheng, C.A. et al. | 2002
- 953
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Food Chemistry and Toxicology - Walnut Free Radicals Studied by ESRSzocs, F. et al. | 2002
- 953
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Walnut Free Radicals Studied by ESRSzocs, F. et al. | 2002
- 956
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HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habañero Chili PeppersKurian, A.L. / Starks, A.N. et al. | 2002
- 956
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Food Chemistry and Toxicology - HPLC Analysis of Capsaicinoids Extracted from Whole Orange Habañero Chili PeppersKurian, A.L. et al. | 2002
- 963
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Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic ProfilesVerdini, R.A. / Rubiolo, A.C. et al. | 2002
- 963
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Food Chemistry and Toxicology - Effect of Frozen Storage Time on the Proteolysis of Soft Cheeses Studied by Principal Component Analysis of Proteolytic ProfilesVerdini, R.A. et al. | 2002
- 968
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Food Chemistry and Toxicology - Characteristics of Double-Encapsulated Flavor Powder Prepared by Secondary Fat Coating ProcessCho, Y.H. et al. | 2002
- 968
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Characteristics of Double‐Encapsulated Flavor Powder Prepared by Secondary Fat Coating ProcessCho, Y.H. / Park, J. et al. | 2002
- 973
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Mechanisms of Interaction Between Vanillin and Milk Proteins in Model SystemsChobpattana, W. / Jeon, I.J. / Smith, J.S. et al. | 2002
- 973
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Food Chemistry and Toxicology - Mechanisms of Interaction Between Vanillin and Milk Proteins in Model SystemsChobpattana, W. et al. | 2002
- 978
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Food Chemistry and Toxicology - Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus MuscleSammel, L.M. et al. | 2002
- 978
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Comparison of Assays for Metmyoglobin Reducing Ability in Beef Inside and Outside Semimembranosus MuscleSammel, L.M. / Hunt, M.C. / Kropf, D.H. et al. | 2002
- 985
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Food Chemistry and Toxicology - Biochemical and Conformation Changes of Actomyosin from Threadfin Bream Stored in IceYongswawatdigul, J. et al. | 2002
- 985
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Biochemical and Conformation Changes of Actomyosin from Threadfin Bream Stored in IceYongswawatdigul, J. / Park, J.W. et al. | 2002
- 991
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Food Chemistry and Toxicology - ATP, IMP, and Glycogen in Cod Muscle at Onset and During Development of Rigor Mortis Depend on the Sampling LocationCappeln, G. et al. | 2002
- 991
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ATP, IMP, and Glycogen in Cod Muscle at Onset and During Development of Rigor Mortis Depend on the Sampling LocationCappeln, G. / Jessen, F. et al. | 2002
- 996
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Characterization of Lactoferrin (LF) from Colostral Whey Using Anti‐LF Antibody Immunoaffinity ChromatographyTu, Y.‐Y. / Chen, C.‐C. / Chang, J‐H. et al. | 2002
- 996
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Food Chemistry and Toxicology - Characterization of Lactoferrin (LF) from Colostral Whey Using Anti-LF Antibody Immunoaffinity ChromatographyTu, Y.-Y. et al. | 2002
- 1002
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Astaxanthin Extraction From Shrimp Waste by Lactic Fermentation and Enzymatic Hydrolysis of the Carotenoprotein ComplexArmenta‐López, R. / Guerrero, I. L. / Huerta, S. et al. | 2002
- 1002
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Food Chemistry and Toxicology - Astaxanthin Extraction From Shrimp Waste by Lactic Fermentation and Enzymatic Hydrolysis of the Carotenoprotein ComplexArmenta-Lopez, R. et al. | 2002
- 1007
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Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different QualityLien, R. / Hunt, M.C. / Anderson, S. et al. | 2002
- 1007
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Food Chemistry and Toxicology - Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different QualityLien, R. et al. | 2002
- 1011
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Food Chemistry and Toxicology - Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and QualityLien, R. et al. | 2002
- 1011
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Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and QualityLien, R. / Hunt, M.C. / Anderson, S. et al. | 2002
- 1016
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Medium–Long–Medium and Medium–Long–Long Chain Acyl Glycerols from Beef Tallow and Caprylic AcidLee, K.T. / Foglia, T.A. / Oh, M.J. et al. | 2002
- 1016
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Food Chemistry and Toxicology - Medium-Long-Medium and Medium-Long-Long Chain Acyl Glycerols from Beef Tallow and Caprylic AcidLee, K.T. et al. | 2002
- 1021
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Food Chemistry and Toxicology - Comparison of Oil from Nigella damascena Seed Recovered by Pressing, Conventional Solvent Extraction and Carbon Dioxide ExtractionDauksas, E. et al. | 2002
- 1021
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Comparison of Oil from Nigella damascena Seed Recovered by Pressing, Conventional Solvent Extraction and Carbon Dioxide ExtractionDaukšas, E. / Venskutonis, P.R. / Sivik, B. et al. | 2002
- 1026
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Kinetics of Tomato Pectin Methylesterase Inactivation by Temperature and High PressureStoforos, N.G. / Crelier, S. / Robert, M.‐C. et al. | 2002
- 1026
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Food Engineering and Physical Properties - Kinetics of Tomato Pectin Methylesterase Inactivation by Temperature and High PressureStoforos, N.G. et al. | 2002
- 1032
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Food Engineering and Physical Properties - Carbonation of Viscous Fluids: Carbon Dioxide Holding Capacity and Rate to Saturation of Simulated YogurtTaylor, D.P. et al. | 2002
- 1032
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Carbonation of Viscous Fluids: Carbon Dioxide Holding Capacity and Rate to Saturation of Simulated YogurtTaylor, D.P. / Ogden, L.V. et al. | 2002
- 1036
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Microbiological Benefits of Removing Foam Formed After UV‐Enhanced Ozonation of Poultry‐Processing Chiller Water for RecyclingDiaz, M.E. / Law, S.E. / Birt, D.M. et al. | 2002
- 1036
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Food Engineering and Physical Properties - Microbiological Benefits of Removing Foam Formed After UV-Enhanced Ozonation of Poultry-Processing Chiller Water for RecyclingDiaz, M.E. et al. | 2002
- 1043
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Food Engineering and Physical Properties - Effect of Moisture Content on the Thermomechanical Behavior of Concentrated Waxy Cornstarch-Water Preparations -- A Comparison with Wheat StarchRolée, A. et al. | 2002
- 1043
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Effect of Moisture Content on the Thermomechanical Behavior of Concentrated Waxy Cornstarch–Water Preparations— A Comparison with Wheat StarchRolée, A. / Chiotelli, E. / Meste, M. Le et al. | 2002
- 1051
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Quality Retention in Strawberry and Carrot Purees Dried with Refractance WindowTM SystemAbonyi, B.I. / Feng, H. / Tang, J. et al. | 2002
- 1051
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Food Engineering and Physical Properties - Quality Retention in Strawberry and Carrot Purees Dried with Refractance WindowTM SystemAbonyi, B.I. et al. | 2002
- 1057
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Food Engineering and Physical Properties - Induction Time of Crystallization in Vegetable Oils, Comparative Measurements by Differential Scanning Calorimetry and Diffusive Light ScatteringToro-Vazquez, J. et al. | 2002
- 1057
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Induction Time of Crystallization in Vegetable Oils, Comparative Measurements by Differential Scanning Calorimetry and Diffusive Light ScatteringToro‐Vazquez, J. / Herrera‐Coronado, V. / Dibildox‐Alvarado, E. et al. | 2002
- 1066
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Extrusion Process Parameters, Sensory Characteristics, and Structural Properties of a High Moisture Soy Protein Meat AnalogLin, S. / Huff, H.E. / Hsieh, F. et al. | 2002
- 1066
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Food Engineering and Physical Properties - Extrusion Process Parameters, Sensory Characteristics, and Structural Properties of a High Moisture Soy Protein Meat AnalogLin, S. et al. | 2002
- 1073
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Physical, Thermal, and Barrier Characterization of Casein‐Wax‐Based Edible FilmsChick, J. / Hernandez, R.J. et al. | 2002
- 1073
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Food Engineering and Physical Properties - Physical, Thermal, and Barrier Characterization of Casein-Wax-Based Edible FilmsChick, J. et al. | 2002
- 1080
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Food Engineering and Physical Properties - Drying Kinetics and Time-Temperature Distribution of Pregelatinized BreadRoberts, J.S. et al. | 2002
- 1080
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Drying Kinetics and Time‐Temperature Distribution of Pregelatinized BreadRoberts, J.S. / Tong, C.H. / Lund, D.B. et al. | 2002
- 1088
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Food Engineering and Physical Properties - Color Degradation Kinetics of Spinach, Mustard Leaves, and Mixed PureeAhmed, J. et al. | 2002
- 1088
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Color Degradation Kinetics of Spinach, Mustard Leaves, and Mixed PureeAhmed, J. / Kaur, A. / Shivhare, U. et al. | 2002
- 1092
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A Fresh Perspective on Staling: The Significance of Starch Recrystallization on the Firming of BreadHallberg, L.M. / Chinachoti, P. et al. | 2002
- 1092
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Food Engineering and Physical Properties - A Fresh Perspective on Staling: The Significance of Starch Recrystallization on the Firming of BreadHallberg, L.M. et al. | 2002
- 1097
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Optimizing Processing Conditions for Milk Coagulation Using the Hot Wire Method and Response Surface MethodologySbodio, O.A. / Tercero, E.J. / Coutaz, R. et al. | 2002
- 1097
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Food Engineering and Physical Properties - Optimizing Processing Conditions for Milk Coagulation Using the Hot Wire Method and Response Surface MethodologySbodio, O.A. et al. | 2002
- 1103
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Pressure Inactivation Kinetics of Microbial Transglutaminase from Streptoverticillium mobaraenseLee, E.Y. / Park, J. et al. | 2002
- 1103
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Food Engineering and Physical Properties - Pressure Inactivation Kinetics of Microbial Transglutaminase from Streptoverticillium mobaraenseLee, E.Y. et al. | 2002
- 1108
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Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray‐Dried FlavorsFinney, J. / Buffo, R. / Reineccius, G.A. et al. | 2002
- 1108
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Food Engineering and Physical Properties - Effects of Type of Atomization and Processing Temperatures on the Physical Properties and Stability of Spray-Dried FlavorsFinney, J. et al. | 2002
- 1115
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Food Engineering and Physical Properties - Salmonella Enteritidis Risk Assessment: A Kinetic AnalysisAlmonacid, S. et al. | 2002
- 1115
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Salmonella Enteritidis Risk Assessment: A Kinetic AnalysisAlmonacid, S. / Gutierrez, J. / Jaques, A. et al. | 2002
- 1121
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Gloss Stability of Whey‐Protein/Plasticizer Coating Formulations on Chocolate SurfaceLee, S.‐Y. / Dangaran, K.L. / Krochta, J.M. et al. | 2002
- 1121
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Food Engineering and Physical Properties - Gloss Stability of Whey-Protein-Plasticizer Coating Formulations on Chocolate SurfaceLee, S.-Y. et al. | 2002
- 1126
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The Dielectric Property of Soybean Oil in Deep‐Fat Frying and the Effect of FrequencyInoue, C. / Hagura, Y. / Ishikawa, M. et al. | 2002
- 1126
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Food Engineering and Physical Properties - The Dielectric Property of Soybean Oil in Deep-Fat Frying and the Effect of FrequencyInoue, C. et al. | 2002
- 1130
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Microstructure and Stability of Non‐Protein Stabilized Oil‐in‐Water Food Emulsions Measured by Optical MethodsQuintana, J.M. / Califano, A. / Zaritzky, N. et al. | 2002
- 1130
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Food Engineering and Physical Properties - Microstructure and Stability of Non-Protein Stabilized Oil-in-Water Food Emulsions Measured by Optical MethodsQuintana, J.M. et al. | 2002
- 1138
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Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat WineGarcia, A. / Carcel, C. / Dulau, L. et al. | 2002
- 1138
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Food Microbiology and Safety - Influence of a Mixed Culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the Volatiles of a Muscat WineGarcia, A. et al. | 2002
- 1144
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Food Microbiology and Safety - Inhibition of Bacillus stearothermophilus Spores in a Liquid Medium by Free Fatty Acids with and without Heat: Possible Mechanisms for the Microbiological Stability of Canned Fat-Duck LiverTremoulet, F. et al. | 2002
- 1144
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Inhibition of Bacillus stearothermophilus Spores in a Liquid Medium by Free Fatty Acids with and without Heat: Possible Mechanisms for the Microbiological Stability of Canned Fat‐Duck LiverTremoulet, F. / Rabier, P. / Gas, G. et al. | 2002
- 1149
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Monoclonal Antibody‐based ELISA for Assessment of Endpoint Heating Temperature of Ground Pork and BeefHsieh, Y‐H.P. / Zhang, S. / Chen, F‐C. et al. | 2002
- 1149
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Food Microbiology and Safety - Monoclonal Antibody-based ELISA for Assessment of Endpoint Heating Temperature of Ground Pork and BeefHsieh, Y.-H.P. et al. | 2002
- 1155
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Food Microbiology and Safety - Effects of Anions and Cations on Sugar Utilization in Cucumber Juice FermentationLu, Z. et al. | 2002
- 1155
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Effects of Anions and Cations on Sugar Utilization in Cucumber Juice FermentationLu, Z. / Fleming, H.P. / Mc Feeters, R.F. et al. | 2002
- 1162
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Food Microbiology and Safety - Edible Antimicrobial Films Based on Chitosan MatrixComa, V. et al. | 2002
- 1162
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Edible Antimicrobial Films Based on Chitosan MatrixComa, V. / Martial‐Gros, A. / Garreau, S. et al. | 2002
- 1170
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Food Microbiology and Safety - Air-cleaning System Effectiveness for Control of Airborne Microbes in a Meat-processing PlantCundith, C.J. et al. | 2002
- 1170
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Air‐cleaning System Effectiveness for Control of Airborne Microbes in a Meat‐processing PlantCundith, C. J. / Kerth, C. R. / Jones, W. R. et al. | 2002
- 1175
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Application of Conductimetry for Evaluation of Lactic Starter Cultures in SoymilkGarro, M. S. / De Valdez, G. F. / De Giori, G. S. et al. | 2002
- 1175
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Food Microbiology and Safety - Application of Conductimetry for Evaluation of Lactic Starter Cultures in SoymilkGarro, M.S. et al. | 2002
- 1179
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Protein Degradation by Lactobacillus plantarum and Lactobacillus casei in a Sausage Model SystemFadda, S. / Oliver, G. / Vignolo, G. et al. | 2002
- 1179
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Food Microbiology and Safety - Protein Degradation by Lactobacillus plantarum and Lactobacillus casei in a Sausage Model SystemFadda, S. et al. | 2002
- 1184
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Food Microbiology and Safety - Isolation and Characteristics of Bacillus subtilis CN2 and its Collagenase ProductionTran, L.H. et al. | 2002
- 1184
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Isolation and Characteristics of Bacillus subtilis CN2 and its Collagenase ProductionTran, L. H. / Nagano, H. et al. | 2002
- 1188
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Food Microbiology and Safety - Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers (Capsicum annuum) by Ozone Gas TreatmentHan, Y. et al. | 2002
- 1188
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Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers (Capsicum annuum) by Ozone Gas TreatmentHan, Y. / Floros, J. D. / Linton, R. H. et al. | 2002
- 1196
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Studies and Biological Assays in Corn Tortillas Made From Fresh Masa Prepared by Extrusion and Nixtamalization ProcessesMartínez‐Flores, H.E. / Martíanez‐Bustos, F. / Figueroa, J.D.C. et al. | 2002
- 1196
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Sensory and Nutritive Qualities of Food - Studies and Biological Assays in Corn Tortillas Made From Fresh Masa Prepared by Extrusion and Nixtamalization ProcessesMartinez-Flores, H.E. et al. | 2002
- 1200
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Photooxidative Stability of Ice Cream Prepared from Milk FatShiota, M. / Ikeda, N. / Konishi, H. et al. | 2002
- 1200
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Sensory and Nutritive Qualities of Food - Photooxidative Stability of Ice Cream Prepared from Milk FatShiota, M. et al. | 2002
- 1208
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Sensory and Nutritive Qualities of Food - Effect of Iron on the Color of Barley and Other Cereal PorridgesTheuer, R. et al. | 2002
- 1208
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Effect of Iron on the Color of Barley and Other Cereal PorridgesTheuer, R. et al. | 2002
- 1212
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Sensory and Nutritive Qualities of Food - Whey-Protein-Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas ChromatographyLee, S.-Y. et al. | 2002
- 1212
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Whey‐Protein‐Coated Peanuts Assessed by Sensory Evaluation and Static Headspace Gas ChromatographyLee, S.‐Y. / Trezza, T. A. / Guinard, J.‐X. et al. | 2002
- 1219
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Sensory and Nutritive Qualities of Food - Effect of Cooking on the Crispness of Cassava ChipsGrizotto, R. et al. | 2002
- 1219
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Effect of Cooking on the Crispness of Cassava ChipsGrizotto, R. / De Menezes, H. C. et al. | 2002
- 1224
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Sensory and Nutritive Qualities of Food - Spectral Stress Strain Analysis and Partial Least Squares Regression to Predict Sensory Texture of Yogurt Using a Compression-Penetration Instrumental MethodCarson, K. et al. | 2002
- 1224
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Spectral Stress Strain Analysis and Partial Least Squares Regression to Predict Sensory Texture of Yogurt Using a Compression/Penetration Instrumental MethodCarson, K. / Meullenet, J. F. C. / Reische, D.W. et al. | 2002
- 1229
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Characterization of Flavonoids in Different Cultivars of Onion (Allium cepa L.)Marotti, M. / Piccaglia, R. et al. | 2002
- 1229
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Sensory and Nutritive Qualities of Food - Characterization of Flavonoids in Different Cultivars of Onion (Allium cepa L.)Marotti, M. et al. | 2002
- 1233
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Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and CracherodiiSanchez‐Brambila, G. Y. / Lyon, B. G. / Huang, Y. W. et al. | 2002
- 1233
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Sensory and Nutritive Qualities of Food - Sensory Characteristics and Instrumental Texture Attributes of Abalones, Haliotis Fulgens and CracherodiiSanchez-Brambila, G.Y. et al. | 2002
- 1240
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Sensory and Nutritive Qualities of Food - Modeling of Calcium Chloride and Pectin Methylesterase Prefreezing Treatments of Strawberries and JamsSuutarinen, J. et al. | 2002
- 1240
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Modeling of Calcium Chloride and Pectin Methylesterase Prefreezing Treatments of Strawberries and JamsSuutarinen, J. / Honkapää, K. / Heiniö, R.‐L. et al. | 2002
- 1249
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Effects of Processing on Dextrin, Total Starch, Dietary Fiber and Starch Digestibility in Infant CerealsBernal, M. J. / Periago, M. J. / Ros, G. et al. | 2002
- 1249
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Sensory and Nutritive Qualities of Food - Effects of Processing on Dextrin, Total Starch, Dietary Fiber and Starch Digestibility in Infant CerealsBernal, M.J. et al. | 2002
- 1255
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Sensory and Nutritive Qualities of Food - The Physicochemical Quality Characteristics of Charcoal Grilled MackerelsKim, M.-Y. et al. | 2002
- 1255
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The Physicochemical Quality Characteristics of Charcoal Grilled MackerelsKim, M‐Y. / Joeng, W‐S / Chung, S‐K. et al. | 2002
- 1260
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Trypsin Inhibitor Activity In Vitro Digestibility and Sensory Quality of Meat‐Like Yuba Products as Affected by ProcessingSu, G. / Chang, K. C. et al. | 2002
- 1260
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Sensory and Nutritive Qualities of Food - Trypsin Inhibitor Activity In Vitro Digestibility and Sensory Quality of Meat-Like Yuba Products as Affected by ProcessingSu, G. et al. | 2002
- 1267
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Sensory and Nutritive Qualities of Food - Instrumental and Consumer Evaluation of Beef Patties Extended with Extrusion-Textured Whey ProteinsHale, A.B. et al. | 2002
- 1267
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Instrumental and Consumer Evaluation of Beef Patties Extended with Extrusion‐Textured Whey ProteinsHale, A. B. / Carpenter, C. E. / Walsh, M. K. et al. | 2002
- 1271
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Sensory and Nutritive Qualities of Food - Effects of Iron Source on Iron Availability from Casein and Casein PhosphopeptidesYeung, A.C. et al. | 2002
- 1271
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Effects of Iron Source on Iron Availability from Casein and Casein PhosphopeptidesYeung, A. C. / Glahn, R. P. / Miller, D. D. et al. | 2002
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Corrections| 2002
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Author Index| 2002
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Industrial Aspects of Selected JFS Articles| 2002
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JFS Masthead| 2002