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
- 93
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JFS: SENSORY AND NUTRITIVE QUALITIES OF FOOD - Relative Effects of Ingredients on Cake Staling Based on an Accelerated Shelf-life TestGélinas, P. et al. | 1999
- 753
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JFS: CONCISE REVIEWS IN FOOD SCIENCE - Degradation Kinetics of (-)-Epigallocatechin Gallate as a Function of pH and Dissolved Oxygen in a Liquid Model SystemZimeri, J. et al. | 1999
- 753
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Degradation Kinetics of (−)‐Epigallocatechin Gallate as a Function of pH and Dissolved Oxygen in a Liquid Model SystemZimeri, J. / Tong, C.H. et al. | 1999
- 759
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JFS: CONCISE REVIEWS IN FOOD SCIENCE - Inactivation of Nisin by Glutathione in Fresh MeatRose, N.L. et al. | 1999
- 759
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Inactivation of Nisin by Glutathione in Fresh MeatRose, N.L. / Sporns, P. / Stiles, M.E. et al. | 1999
- 763
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Tofu Yield and Textural Properties from Three Soybean Cultivars as Affected by Ratios of 7S and 11S ProteinsJi, M.P. et al. | 1999
- 763
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Tofu Yield and Textural Properties from Three Soybean Cultivars as Affected by Ratios of 7S and 11S ProteinsJi, M.P. / Cai, T.D. / Chang, K.C. et al. | 1999
- 768
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Purification and Characterization of Alkaline Proteinase from Atlantic Menhaden MuscleChoi, Y.J. / Lanier, T.C. / Lee, H.G. et al. | 1999
- 768
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Purification and Characterization of Alkaline Proteinase from Atlantic Menhaden MuscleChoi, Y.J. et al. | 1999
- 772
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Purification and Characterization of Proteinase from Atlantic Menhaden MuscleChoi, Y.J. et al. | 1999
- 772
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Purification and Characterization of Proteinase from Atlantic Menhaden MuscleChoi, Y.J. / Cho, Y.‐J. / Lanier, T.C. et al. | 1999
- 776
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Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein/Whey Protein RatiosBeaulieu, M. / Pouliot, Y. / Pouliot, M. et al. | 1999
- 776
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Thermal Aggregation of Whey Proteins in Model Solutions as Affected by Casein-Whey Protein RatiosBeaulieu, M. et al. | 1999
- 781
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Modification of Proteins from Soymilk Residue (Okara) by TrypsinChan, W.-M. et al. | 1999
- 781
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Modification of Proteins from Soymilk Residue (Okara) by TrypsinChan, W.‐M. / Ma, C.‐Y. et al. | 1999
- 787
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Functional Properties of Milk‐Egg MixturesMatringe, E. / Tan Luu, R. Phan / Lorient, D. et al. | 1999
- 787
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Functional Properties of Milk-Egg MixturesMatringe, E. et al. | 1999
- 792
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Selective Increase in Conjugated Linoleic Acid in Milk Fat by CrystallizationKim, Y.-J. et al. | 1999
- 792
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Selective Increase in Conjugated Linoleic Acid in Milk Fat by CrystallizationKim, Y.‐J. / Liu, R.H. et al. | 1999
- 796
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Glass Transition Temperature of Casein as Affected by TransglutaminaseMizuno, A. / Mitsuiki, M. / Motoki, M. et al. | 1999
- 796
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Glass Transition Temperature of Casein as Affected by TransglutaminaseMizuno, A. et al. | 1999
- 800
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Volatiles from Unpasteurized and Excessively Heated Orange Juice Analyzed with Solid Phase Microextraction and GC-OlfactometryBazemore, R. et al. | 1999
- 800
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Volatiles from Unpasteurized and Excessively Heated Orange Juice Analyzed with Solid Phase Microextraction and GC‐OlfactometryBazemore, R. / Goodner, K. / Rouseff, R. et al. | 1999
- 804
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Texture Changes Associated with Insolubilization of Sarcoplasmic Proteins During Salt‐vinegar Curing of FishToyohara, M. / Murata, M. / Ando, M. et al. | 1999
- 804
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Texture Changes Associated with Insolubilization of Sarcoplasmic Proteins During Salt-vinegar Curing of FishToyohara, M. et al. | 1999
- 808
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative EnzymesHilhorst, R. et al. | 1999
- 808
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Baking Performance, Rheology, and Chemical Composition of Wheat Dough and Gluten Affected by Xylanase and Oxidative EnzymesHilhorst, R. / Dunnewind, B. / Orsel, R. et al. | 1999
- 814
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Differentiation of Beef and Kangaroo Meat by Visible/Near‐Infrared Reflectance SpectroscopyDing, H.B. / Xu, R.J. et al. | 1999
- 814
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Differentiation of Beef and Kangaroo Meat by Visible-Near-Infrared Reflectance SpectroscopyDing, H.B. et al. | 1999
- 818
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Pressure-induced Denaturation of Muscle Proteins and its Prevention by Sugars and PolyolsAshie, I.N.A. et al. | 1999
- 818
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Pressure‐induced Denaturation of Muscle Proteins and its Prevention by Sugars and PolyolsAshie, I.N.A. / Lanier, T.C. / MacDonald, G.A. et al. | 1999
- 823
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Kinetic Study of Antibrowning Agents and Pressure Inactivation of Avocado PolyphenoloxidaseWeemaes, C. / Ludikhuyze, L. / Van den Broeck, I. et al. | 1999
- 823
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Kinetic Study of Antibrowning Agents and Pressure Inactivation of Avocado PolyphenoloxidaseWeemaes, C. et al. | 1999
- 828
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Starch Retrogradation and Texture of Cooked Milled Rice During StoragePerdon, A.A. et al. | 1999
- 828
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Starch Retrogradation and Texture of Cooked Milled Rice During StoragePerdon, A.A. / Siebenmorgen, T.J. / Buescher, R.W. et al. | 1999
- 833
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Ripening Profiles of Goat Cheese Produced from Milk Treated with High PressureTrujillo, A.J. / Royo, C. / Ferragut, V. et al. | 1999
- 833
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Ripening Profiles of Goat Cheese Produced from Milk Treated with High PressureTrujillo, A.J. et al. | 1999
- 838
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Formation of α‐terpineol in Citrus Juices, Model and Buffer SolutionsHaleva‐Toledo, E. / Naim, M. / Zehavi, U. et al. | 1999
- 838
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Formation of a-terpineol in Citrus Juices, Model and Buffer SolutionsHaleva-Toledo, E. et al. | 1999
- 842
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Bovine Plasma Protein Functions in Surimi Gelation Compared with Cysteine Protease InhibitorsKang, I.S. et al. | 1999
- 842
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Bovine Plasma Protein Functions in Surimi Gelation Compared with Cysteine Protease InhibitorsKang, I.S. / Lanier, T.C. et al. | 1999
- 847
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Color and Heat Denaturation of Myoglobin Forms in Ground BeefHunt, M.C. et al. | 1999
- 847
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Color and Heat Denaturation of Myoglobin Forms in Ground BeefHunt, M.C. / Sørheim, O. / Slinde, E. et al. | 1999
- 852
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Formation of 2‐Pentyl Pyridine During Processing of Soybean Protein Isolates as Affected by pHZhou, A. / Boatright, W.L. et al. | 1999
- 852
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Formation of 2-Pentyl Pyridine During Processing of Soybean Protein Isolates as Affected by pHZhou, A. et al. | 1999
- 855
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HMF Formation during Heat‐treatment of Milk‐type Products as Related to Milkfat ContentMorales, F.J. / Jiménez‐Pérez, S. et al. | 1999
- 855
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - HMF Formation during Heat-treatment of Milk-type Products as Related to Milkfat ContentMorales, F.J. et al. | 1999
- 860
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Physical and Molecular Properties of Egg-White Lipid FilmsHanda, A. et al. | 1999
- 860
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Physical and Molecular Properties of Egg‐white Lipid FilmsHanda, A. / Gennadios, A. / Hanna, M.A. et al. | 1999
- 865
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Variations in Rate of Water Loss as Related to Different Types of Post‐rigor Porcine Musculature During StorageJoo, S.T. / Kauffman, R.G. / van Laack, R.L.J.M. et al. | 1999
- 865
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Variations in Rate of Water Loss as Related to Different Types of Post-rigor Porcine Musculature During StorageJoo, S.T. et al. | 1999
- 869
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Amaranthus Betacyanin Pigments Applied in Model Food SystemsCai, Y. / Corke, H. et al. | 1999
- 869
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Amaranthus Betacyanin Pigments Applied in Model Food SystemsCai, Y. et al. | 1999
- 874
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Conjugated Linoleic Acid Content of Cheddar-type Cheeses as Affected by ProcessingLin, H. et al. | 1999
- 874
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Conjugated Linoleic Acid Content of Cheddar‐type Cheeses as Affected by ProcessingLin, H. / Boylston, T.D. / Luedecke, L.O. et al. | 1999
- 879
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JFS: FOOD CHEMISTRY AND TOXICOLOGY - Predicting the Cutting Time of Coagulating Milk for Cheese Production Using a Heated ThermistorPassos, E.E. et al. | 1999
- 879
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Predicting the Cutting Time of Coagulating Milk for Cheese Production Using a Heated ThermistorPassos, E.F. / Monteiro, P.S. / Oliveira, R.C. et al. | 1999
- 883
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JFS: FOOD ENGINEERING AND PHYSICAL PROPERTIES - Decreasing Oil Uptake of Doughnuts During Deep-fat Frying Using CurdlanFunami, T. et al. | 1999
- 883
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Decreasing Oil Uptake of Doughnuts During Deep‐fat Frying Using CurdlanFunami, T. / Funami, M. / Tawada, T. et al. | 1999
- 889
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JFS: FOOD ENGINEERING AND PHYSICAL PROPERTIES - Structure and Composition of Mushrooms as Affected by Hydrogen Peroxide WashSapers, G.M. et al. | 1999
- 889
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Structure and Composition of Mushrooms as Affected by Hydrogen Peroxide WashSapers, G.M. / Miller, R.L. / Choi, S.‐W. et al. | 1999
- 893
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JFS: FOOD ENGINEERING AND PHYSICAL PROPERTIES - Isostrength Comparison of Large-Strain (Fracture) Rheological Properties of Egg White and Whey Protein GelsLi, H. et al. | 1999
- 893
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Isostrength Comparison of Large‐Strain (Fracture) Rheological Properties of Egg White and Whey Protein GelsLi, H. / Errington, A.D. / Foegeding, E.A. et al. | 1999
- 899
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Hydrolysis of β‐casein (193‐209) Fragment by Whole Cells and Fractions of Lactobacillus casei and Lactococcus lactisParra, L. / de Palencia, P. Fernández / Casal, V. et al. | 1999
- 899
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JFS: FOOD MICROBIOLOGY AND SAFETY - Hydrolysis of b-casein (193-209) Fragment by Whole Cells and Fractions of Lactobacillus casei and Lactococcus lactisParra, L. et al. | 1999
- 903
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JFS: FOOD MICROBIOLOGY AND SAFETY - Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type MixesMadden, U.A. et al. | 1999
- 903
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Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage‐Type MixesMadden, U.A. / Osweiler, G.D. / Knipe, L. et al. | 1999
- 909
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Growth of Bacillus cereus on Oil‐blanched Potato Strips for “Home‐style” French FriesDoan, C.H. / Davidson, P.M. et al. | 1999
- 909
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JFS: FOOD MICROBIOLOGY AND SAFETY - Growth of Bacillus cereus on Oil-blanched Potato Strips for "Home-style" French FriesDoan, C.H. et al. | 1999
- 912
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ERRATUM NOTICE - Correction to 64(2): 317-322| 1999
- 913
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JFS: FOOD MICROBIOLOGY AND SAFETY - Growth and Production of Enterotoxin A by Staphylococcus aureus on "Home-style" French FriesDoan, C.H. et al. | 1999
- 913
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Growth and Production of Enterotoxin A by Staphylococcus aureus on “Home‐style” French FriesDoan, C.H. / Davidson, P.M. et al. | 1999
- 918
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JFS: FOOD MICROBIOLOGY AND SAFETY - Salt-free Miso Fermentation Using Ethanol, Sugars, and PolyolsChiou, R.Y.-Y. et al. | 1999
- 918
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Salt‐free Miso Fermentation Using Ethanol, Sugars, and PolyolsChiou, R.Y.‐Y. et al. | 1999
- 921
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Fumonisin B1 Production and Growth of Fusarium moniliforme and Fusarium proliferatum on Maize, Wheat, and Barley GrainMarín, S. / Magan, N. / Serra, J. et al. | 1999
- 921
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JFS: FOOD MICROBIOLOGY AND SAFETY - Fumonisin B1 Production and Growth of Fusarium moniliforme and Fusarium proliferatum: On Maize, Wheat, and Barley GrainMarin, S. et al. | 1999
- 925
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In Vitro Digestion/Caco‐2 Cell Culture Model to Determine Optimal Ascorbic Acid to Fe Ratio in Rice CerealGlahn, R.P. / Lee, O.A. / Miller, D.D. et al. | 1999
- 925
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JFS: SENSORY AND NUTRITIVE QUALITIES OF FOOD - In Vitro Digestion-Caco-2 Cell Culture Model to Determine Optimal Ascorbic Acid to Fe Ratio in Rice CerealGlahn, R.R. et al. | 1999
- 929
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β‐Carotene and Ascorbic Acid Retention in Fresh and Processed VegetablesHoward, L.A. / Wong, A.D. / Perry, A.K. et al. | 1999
- 929
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JFS: SENSORY AND NUTRITIVE QUALITIES OF FOOD - b-Carotene and Ascorbic Acid Retention in Fresh and Processed VegetablesHoward, L.A. et al. | 1999
- 937
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Relative Effects of Ingredients on Cake Staling Based on an Accelerated Shelf‐life TestGélinas, P. / Roy, G. / Guillet, M. et al. | 1999
- 942
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ERRATUM NOTICE| 1999
- iv
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Referees NeededFennema, Owen et al. | 1999