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
- C223
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Trypsin Inhibitor from 3 Legume Seeds: Fractionation and Proteolytic Inhibition StudyWati, Richa Kusuma / Theppakorn, Theerapong / Benjakul, Soottawat et al. | 2010
- C229
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Effects of Olive Maturation and Stoning on Quality Indices and Antioxidant Content of Extra Virgin Oils (cv. Coratina) during StorageGambacorta, G. / Faccia, M. / Previtali, M.A. et al. | 2010
- C236
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Effect of Nano‐Packing on Preservation Quality of Fresh Strawberry (Fragaria ananassa Duch. cv Fengxiang) during Storage at 4 °CYang, F.M. / Li, H.M. / Li, F. et al. | 2010
- C236
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Effect of Nano-Packing on Preservation Quality of Fresh Strawberry (Fragaria ananassa Duch. cv Fengxiang) during Storage at 4 degreeCYang, F. M. / Li, H. M. / Li, F. et al. | 2010
- C241
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Stabilizing Smoked Salmon (Oncorhynchus gorbuscha) Tissue after Extraction of OilBower, Cindy / Hietala, Katie et al. | 2010
- C246
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Simple, Selective, and Rapid Quantification of 1‐Deoxynojirimycin in Mulberry Leaf Products by High‐Performance Anion‐Exchange Chromatography with Pulsed Amperometric DetectionYoshihashi, Tadashi / Do, Huong Thi Thu / Tungtrakul, Patcharee et al. | 2010
- C251
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Structural Changes and Functional Properties of Threadfin Bream Sarcoplasmic Proteins Subjected to pH‐Shifting Treatments and LyophilizationYongsawatdigul, Jirawat / Hemung, Bung‐Orn et al. | 2010
- C258
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Comparing Antioxidant Effectiveness of Natural and Synthetic Free Radical Scavengers in Thermally‐Oxidized Lard using DPPH MethodYeo, Ju Dong / Jeong, Min Kyu / Park, Chan Uk et al. | 2010
- C263
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Evaluation of Accelerated UV and Thermal Testing for Benzene Formation in Beverages Containing Benzoate and Ascorbic AcidNyman, Patricia J. / Wamer, Wayne G. / Begley, Timothy H. et al. | 2010
- C268
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Comparison of Tomatillo and Tomato Volatile Compounds in the Headspace by Selected Ion Flow Tube Mass Spectrometry (SIFT‐MS)Xu, Yichi / Barringer, Sheryl et al. | 2010
- C274
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Effect of Solid Fat Content on Structure in Ice Creams Containing Palm Kernel Oil and High‐Oleic Sunflower OilSung, Kristine K. / Goff, H. Douglas et al. | 2010
- C280
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Phenolic Acids and Methylxanthines Composition and Antioxidant Properties of Mate (Ilex paraguariensis) ResidueVieira, Manoela A. / Maraschin, Marcelo / Pagliosa, Cristiane M. et al. | 2010
- C286
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Changes in the Functional Properties and Antinutritional Factors of Extruded Hard‐to‐Cook Common Beans (Phaseolus vulgaris, L.)Batista, Karla A. / Prudêncio, Sandra H. / Fernandes, Kátia F. et al. | 2010
- C291
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Fermentation of Cucumbers Brined with Calcium Chloride Instead of Sodium ChlorideMcFeeters, Roger F. / Pérez‐Díaz, Ilenys et al. | 2010
- C297
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Impact of Harvesting and Processing Conditions on Green Leaf Volatile Development and Phenolics in Concord Grape JuiceIyer, M.M. / Sacks, G.L. / Padilla‐Zakour, O.I. et al. | 2010
- C305
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Physical and Oxidative Stabilization of Omega‐3 Fatty Acids in Surimi GelsTolasa, Sebnem / Lee, Chong M. / Cakli, Sukran et al. | 2010
- C311
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Retention of Antioxidant Capacity of Vacuum Microwave Dried CranberryLeusink, Gwen J. / Kitts, David D. / Yaghmaee, Parastoo et al. | 2010
- E135
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The Effect of Milk Processing on the Microstructure of the Milk Fat Globule and Rennet Induced Gel Observed Using Confocal Laser Scanning MicroscopyOng, L. / Dagastine, R.R. / Kentish, S.E. et al. | 2010
- E146
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Postharvest Hardness and Color Evolution of White Button Mushrooms (Agaricus bisporus)Mohapatra, Debabandya / Bira, Zuberi M. / Kerry, Joe P. et al. | 2010
- E153
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Formation of Calcium‐Mediated Junction Zones at the Onset of the Sol‐Gel Transition of Commercial κ‐Carrageenan SolutionsNickerson, Michael T. / Darvesh, Rozina / Paulson, Allan T. et al. | 2010
- E153
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Formation of Calcium-Mediated Junction Zones at the Onset of the Sol-Gel Transition of Commercial k-Carrageenan SolutionsNickerson, M. T. / Darvesh, R. / Paulson, A. T. et al. | 2010
- E157
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Using Image Analysis to Predict the Weight of Alaskan Salmon of Different SpeciesBalaban, Murat O. / Ünal Şengör, Gülgün F. / Soriano, Mario Gil et al. | 2010
- E163
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Physical Properties and Oxidation Rates of Unrefined Menhaden Oil (Brevoortia patronus)Yin, Huaixia / Sathivel, Subramaniam et al. | 2010
- E169
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Pasteurization of Fruit Juices by Means of a Pulsed High Pressure ProcessDonsì, Giorgio / Ferrari, Giovanna / Maresca, Paola et al. | 2010
- E178
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Xanthan Enhances Water Binding and Gel Formation of Transglutaminase‐Treated Porcine Myofibrillar ProteinsShang, Yongbiao / Xiong, Youling L. et al. | 2010
- E186
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Migration of Antimicrobial Silver from Composites of Polylactide with Silver ZeolitesFernández, Avelina / Soriano, Eva / Hernández‐Muñoz, Pilar et al. | 2010
- E194
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Uptake of Tritiated Liquids by Individual Breakfast Cereal FlakesMedina, Wenceslao T. / Laurent, Sophie / Brandan, Enrique et al. | 2010
- H73
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Bioavailability of a Heme‐Iron Concentrate Product Added to Chocolate Biscuit Filling in Adolescent Girls Living in a Rural Area of MexicoGonzález‐Rosendo, Guillermina / Polo, Javier / Rodríguez‐Jerez, José Juan et al. | 2010
- H79
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Effects of Chronic Red Wine Consumption on the Expression of Vascular Endothelial Growth Factor, Angiopoietin 1, Angiopoietin 2, and Its Receptors in Rat Erectile TissueNeves, Delminda R.G.L.M. / Tomada, Inês M.A.S.C.M. / Assunção, Marco M.B. et al. | 2010
- H87
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Anti‐inflammatory Effects of Limonene from Yuzu (Citrus junos Tanaka) Essential Oil on EosinophilsHirota, Ryoji / Roger, Ngatu Nlandu / Nakamura, Hiroyuki et al. | 2010
- H93
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Effect of Piperine, a Major Component of Black Pepper, on the Intestinal Absorption of Fexofenadine and Its Implication on Food–Drug InteractionJin, Ming‐Ji / Han, Hyo‐Kyung et al. | 2010
- H97
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In Vitro Potential of Ascophyllum nodosum Phenolic Antioxidant-Mediated a-Glucosidase and a-Amylase InhibitionApostolidis, E. / Lee, C. M. et al. | 2010
- H97
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In Vitro Potential of Ascophyllum nodosum Phenolic Antioxidant‐Mediated α‐Glucosidase and α‐Amylase InhibitionApostolidis, E. / Lee, C.M. et al. | 2010
- H103
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Bog Bilberry (Vaccinium uliginosum L.) Extract Reduces Cultured Hep‐G2, Caco‐2, and 3T3‐L1 Cell Viability, Affects Cell Cycle Progression, and Has Variable Effects on Membrane PermeabilityLiu, Jia / Zhang, Wei / Jing, Hao et al. | 2010
- M127
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Fungal Inactivation by Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Amaranth, Chitosan, or Starch Edible FilmsAvila‐Sosa, Raúl / Hernández‐Zamoran, Erika / López‐Mendoza, Ingrid et al. | 2010
- M134
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EMA‐Real‐Time PCR as a Reliable Method for Detection of Viable Salmonella in Chicken and EggsWang, Luxin / Mustapha, Azlin et al. | 2010
- M140
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Enhancing the Biotransformation of Isoflavones in Soymilk Supplemented with Lactose Using Probiotic Bacteria during Extended FermentationDing, W.K. / Shah, N.P. et al. | 2010
- M150
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Identification of Natural Antimicrobial Substances in Red Muscadine Juice against Cronobacter sakazakiiKim, T.J. / Weng, W.L. / Silva, J.L. et al. | 2010
- M155
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Enhanced Growth of Lactobacilli in Soymilk upon Immobilization on AgrowastesTeh, Sue‐Siang / Ahmad, Rosma / Wan‐Abdullah, Wan‐Nadiah et al. | 2010
- M165
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Loop‐Mediated Isothermal Amplification (LAMP) for the Rapid and Sensitive Detection of Salmonella Typhimurium from PorkTechathuvanan, Chayapa / Draughon, Frances Ann / D'Souza, Doris Helen et al. | 2010
- M173
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Screening for Alternative Antibiotics: An Investigation into the Antimicrobial Activities of Medicinal Food Plants of MauritiusMahomoodally, M.F. / Gurib‐Fakim, A. / Subratty, A.H. et al. | 2010
- M178
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Use of Lysozyme, Nisin, and EDTA Combined Treatments for Maintaining Quality of Packed Ostrich PattiesMastromatteo, Marianna / Lucera, Annalisa / Sinigaglia, Milena et al. | 2010
- R71
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Soy Sauce and Its Umami Taste: A Link from the Past to Current SituationLioe, Hanifah Nuryani / Selamat, Jinap / Yasuda, Masaaki et al. | 2010
- R77
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Caffeine (1, 3, 7‐trimethylxanthine) in Foods: A Comprehensive Review on Consumption, Functionality, Safety, and Regulatory MattersHeckman, Melanie A. / Weil, Jorge / De Mejia, Elvira Gonzalez et al. | 2010
- S149
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Physical Stability Assessment and Sensory Optimization of a Dairy‐Free Emulsion Using Response Surface MethodologyGranato, Daniel / De Castro, I. Alves / Ellendersen, L. Souza Neves et al. | 2010
- S156
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Effects of Seasonal Variation on Sensory Properties and Total Phenolic Content of 5 Lettuce CultivarsBunning, Marisa L. / Kendall, Patricia A. / Stone, Martha B. et al. | 2010
- S162
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Sensory and Nutritional Quality of Split Peas (Pisum Sativum) Stored up to 34 Y in Residential StorageChapman, J.S. / Jefferies, L.K. / Pike, O.A. et al. | 2010
- T49
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Purification of Parvalbumin from Carp: A Protocol that Avoids Heat‐TreatmentKoppelman, Stef J. / Romijn, Roland A. / De Jongh, Harmen H.J. et al. | 2010
- T57
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Development and Validation of a Matrix Solid‐Phase Dispersion Method to Determine Acrylamide in Coffee and Coffee SubstitutesSoares, Cristina M. Dias / Alves, Rita C. / Casal, Susana et al. | 2010
- v
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Industrial Applications of Selected JFS Articles| 2010
- vii
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Editorial: A Brief History of JFSLund, Daryl et al. | 2010
- viii
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Erratum| 2010