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
- C413
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Color Formation in Nitrite‐Free Dried Hams as Related to Zn‐Protoporphyrin IX and Zn‐Chelatase ActivityParolari, Giovanni / Benedini, Riccardo / Toscani, Tania et al. | 2009
- C419
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Comparative Flavonoids Contents of Selected Herbs and Associations of Their Radical Scavenging Activity with Antiproliferative Actions in V79‐4 CellsYoo, Kyung Mi / Hwang, In‐Kyeong / Moon, BoKyung et al. | 2009
- C426
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Effect of EDTA, HCl, and Citric Acid on Ca Salt Removal from Asian (Silver) Carp Scales Prior to Gelatin ExtractionWang, Yan / Regenstein, Joe M. et al. | 2009
- C432
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Fat Content Influences the Color, Lipid Oxidation, and Volatiles of Irradiated Ground BeefIsmail, H.A. / Lee, E.J. / Ko, K.Y. et al. | 2009
- C441
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Effect of Maturity Stages and Drying Methods on the Retention of Selected Nutrients and Phytochemicals in Bitter Melon (Momordica charantia) LeafZhang, Min / Hettiarachchy, Navam S. / Horax, Ronny et al. | 2009
- C449
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ESR Study of the Singlet Oxygen Quenching and Protective Activity of Trolox on the Photodecomposition of Riboflavin and Lumiflavin in Aqueous Buffer SolutionsJung, Mun Yhung / Min, David B. et al. | 2009
- C456
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Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan‐3‐ols, and Procyanidin Content in Foods Prepared with Cocoa PowderStahl, L. / Miller, K.B. / Apgar, J. et al. | 2009
- C462
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Major Phytochemical Composition of 3 Native Korean Citrus Varieties and Bioactive Activity on V79‐4 Cells Induced by Oxidative StressYoo, Kyung Mi / Hwang, In Kyeong / Park, Ji Hyun et al. | 2009
- C469
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Physicochemical Properties and Antioxidant Capacity of 3 Polysaccharides from Green Tea, Oolong Tea, and Black TeaChen, Haixia / Qu, Zhishuang / Fu, Lingling et al. | 2009
- C475
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Characterization of Shortday Onion Cultivars of 3 Pungency Levels with Flavor Precursor, Free Amino Acid, Sulfur, and Sugar ContentsLee, Eun Jin / Yoo, Kil Sun / Jifon, John et al. | 2009
- C481
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Effects of Phosphatidylcholine and Phosphatidylethanolamine on the Photooxidation of Canola OilLee, Jiyeun / Choe, Eunok et al. | 2009
- C487
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Dry Fractionation Methods to Produce Barley Meals Varying in Protein, Beta‐Glucan, and Starch ContentsLiu, KeShun / Barrows, Frederic T. / Obert, Don et al. | 2009
- C500
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High‐Temperature Natural Antioxidant Improves Soy Oil for FryingWarner, Kathleen / Gehring, Marta Meta et al. | 2009
- C506
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Characterization of Phase Separation Behavior, Emulsion Stability, Rheology, and Microstructure of Egg White–Polysaccharide MixturesErçelebi, E. Alben / Ibanoğlu, E. et al. | 2009
- E285
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Gluten Gel and Film Properties in the Presence of Cysteine and Sodium AlginateYuno‐Ohta, Naoko / Yamada, Mariko / Inomata, Masako et al. | 2009
- E291
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Relationship between In‐line Viscosity and Bostwick Measurement during Ketchup ProductionMcCarthy, Kathryn L. / McCarthy, Michael J. et al. | 2009
- E298
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Effect of Time, Temperature, and Slicing on Respiration Rate of MushroomsIqbal, T. / Rodrigues, F. A. S. / Mahajan, P. V. et al. | 2009
- E304
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Effect of High‐Pressure Food Processing on the Physical Properties of Synthetic and Biopolymer FilmsGalotto, M.J. / Ulloa, P.A. / Guarda, A. et al. | 2009
- E312
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Hardening of High‐Protein Nutrition Bars and Sugar/Polyol–Protein Phase SeparationMcMahon, D.J. / Adams, S.L. / McManus, W.R. et al. | 2009
- E322
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Residence Time Distribution (RTD) of Particulate Foods in a Continuous Flow Pilot‐Scale Ohmic HeaterSarang, Sanjay / Heskitt, Brian / Tulsiyan, Priyank et al. | 2009
- E328
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Characterization of Gum Ghatti (Anogeissus latifolia): A Structural and Rheological ApproachKaur, Lovedeep / Singh, Jaspreet / Singh, Harjinder et al. | 2009
- E333
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Effects of Dense Phase Carbon Dioxide Pasteurization on the Physical and Quality Attributes of a Red Grapefruit JuiceFerrentino, G. / Plaza, M.L. / Ramirez‐Rodrigues, M. et al. | 2009
- E342
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Optimization of Subcritical Fluid Extraction of Bioactive Compounds Using Hansen Solubility ParametersSrinivas, K. / King, J.W. / Monrad, J.K. et al. | 2009
- H155
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Effects of Instant Coffee Consumption on Oxidative DNA Damage, DNA Repair, and Redox System in Mouse LiverMorii, H. / Kuboyama, A. / Nakashima, T. et al. | 2009
- H162
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Caffeic Acid Phenethyl Ester, an Antioxidant from Propolis, Protects Peripheral Blood Mononuclear Cells of Competitive Cyclists against Hyperthermal StressChen, Yu‐Jen / Huang, Ai‐Chun / Chang, Hen‐Hong et al. | 2009
- H168
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Purified Glycosaminoglycans from Cooked Haddock May Enhance Fe Uptake Via Endocytosis in a Caco‐2 Cell Culture ModelLaparra, José M. / Barberá, Reyes / Alegría, Amparo et al. | 2009
- H174
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Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion ProcessingKhanal, R.C. / Howard, L.R. / Prior, R.L. et al. | 2009
- H183
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Effects of Collagen and Collagen Hydrolysate from Jellyfish (Rhopilema esculentum) on Mice Skin Photoaging Induced by UV IrradiationZhuang, Yongliang / Hou, Hu / Zhao, Xue et al. | 2009
- H189
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Dietary Intervention with AHP, a Functional Formula Diet, Improves Both Serum and Hepatic Lipids Profile in Dyslipidemia MiceLuo, Yangchao / Chen, Gang / Li, Bo et al. | 2009
- ix
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The 2008 Impact Factors have arrived!!Lund, Daryl et al. | 2009
- M225
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Antagonistic Activity of Spent Culture Supernatants of Lactic Acid Bacteria against Helicobacter Pylori Growth and Infection in Human Gastric Epithelial AGS CellsLin, Wen‐Hsin / Lin, Chien‐Ku / Sheu, Sen‐Je et al. | 2009
- M231
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Effect of Homogenization Techniques on Reducing the Size of Microcapsules and the Survival of Probiotic Bacteria ThereinDing, W.K. / Shah, N.P. et al. | 2009
- M237
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Control of Listeria Monocytogenes by Lauric Arginate on Frankfurters Formulated with or without Lactate/DiacetateMartin, E.M. / Griffis, C.L. / Vaughn, K.L.S. et al. | 2009
- M242
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Quality Changes of Prerigor Filleted Atlantic Salmon (Salmo salar L.) Packaged in Modified Atmosphere Using CO2 Emitter, Traditional MAP, and VacuumHansen, Anlaug Ådland / Mørkøre, Turid / Rudi, Knut et al. | 2009
- M250
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Effects of Ozone Treatment on Botrytis cinerea and Sclerotinia sclerotiorum in Relation to Horticultural Product QualitySharpe, Deana / Fan, Lihua / McRae, Ken et al. | 2009
- M258
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Effect of Brining, Modified Atmosphere Packaging, and Superchilling on the Shelf Life of Cod (Gadus morhua) LoinsLauzon, Hélène L. / Magnússon, Hannes / Sveinsdóttir, Kolbrún et al. | 2009
- M268
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Microbial Inactivation Kinetics in Soymilk during Continuous Flow High‐Pressure ThrottlingSharma, Vijendra / Singh, Rakesh K. / Toledo, Romeo T. et al. | 2009
- M276
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Natural Formation of Styrene by Cinnamon Mold FloraLafeuille, J.‐L. / Buniak, M.‐L. / Vioujas, M.‐C. et al. | 2009
- M284
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Antibiotic Resistance in Lactic Acid Bacteria and Micrococcaceae/Staphylococcaceae Isolates from Artisanal Raw Milk Cheeses, and Potential Implications on Cheese MakingRodríguez‐Alonso, P. / Fernández‐Otero, C. / Centeno, J.A. et al. | 2009
- M294
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Optimization Process of Black Soybean Natto Using Response Surface MethodologyShih, Ming‐Chih / Yang, Kai‐Ts'ung / Kuo, Sue‐Tzu et al. | 2009
- M302
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Essential Oil of Aegle marmelos as a Safe Plant‐Based Antimicrobial Against Postharvest Microbial Infestations and Aflatoxin Contamination of Food CommoditiesSingh, Priyanka / Kumar, Ashok / Dubey, Nawal K. et al. | 2009
- M308
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Ultrasound Enhanced Sanitizer Efficacy in Reduction of Escherichia coli O157 : H7 Population on Spinach LeavesZhou, Bin / Feng, Hao / Luo, Yaguang et al. | 2009
- M314
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Growth and Survival Differences of Vibrio vulnificus and Vibrio parahaemolyticus Strains during Cold StorageBurnham, V.E. / Janes, M.E. / Jakus, L.A. et al. | 2009
- M319
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Effectiveness of Cross‐Flow Microfiltration for Removal of Microorganisms Associated with Unpasteurized Liquid Egg White from Process PlantMukhopadhyay, S. / Tomasula, P.M. / Van Hekken, D. et al. | 2009
- M328
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Assessment of the Sequential Simulated Gastrointestinal Tolerance of Lactic Acid Bacteria from Kefir Grains by Response Surface MethodologyZhou, Tong / Li, Bo / Peng, Cheng et al. | 2009
- M335
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Biopreservation of Refrigerated and Vacuum‐Packed Dicentrarchus labrax by Lactic Acid BacteriaEl Bassi, Leila / Hassouna, Mnasser / Shinzato, Naoya et al. | 2009
- N37
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Toward a Microfluidic‐Based Rapid Amylase Assay SystemHolmes, Richard J. / Summersgil, Philip / Ryan, Timothy et al. | 2009
- R57
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Quantification of Sensory and Food Quality: The R‐Index AnalysisLee, Hye‐Seong / Van Hout, Danielle et al. | 2009
- R65
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Image Analysis of Representative Food Structures: Application of the Bootstrap MethodRamírez, Cristian / Germain, Juan C. / Aguilera, José M. et al. | 2009
- R73
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Workshop Report: Modeling the Molecular Mechanism of Bacterial Spore Germination and Elucidating Reasons for Germination HeterogeneityIndest, Karl J. / Buchholz, Wallace G. / Faeder, Jim R. et al. | 2009
- S205
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Sensory Properties and Consumer Perception of Wet and Dry Cheese SaucesChilds, Jessica L. / Yates, Michele D. / Drake, MaryAnne et al. | 2009
- S219
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Characteristics and Use of Yellow Stripe Trevally Hydrolysate as Culture MediaKlompong, Vilailak / Benjakul, Soottawat / Kantachote, Duangporn et al. | 2009
- S226
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The Green Oat Story: Possible Mechanisms of Green Color Formation in Oat Products during CookingDoehlert, D.C. / Simsek, S. / Wise, M.L. et al. | 2009
- S232
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Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory AnalysisKocaoglu‐Vurma, N.A. / Eliardi, A. / Drake, M.A. et al. | 2009
- S240
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Sulfur‐Containing Compounds Heated under Alkaline Condition: Antibrowning, Antioxidative Activities, and Their Effect on Quality of Shrimp during Iced StoragePhonpala, Yoottana / Benjakul, Soottawat / Visessanguan, Wonnop et al. | 2009
- S248
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Sensory Optimization of a Mayonnaise‐Type Spread Made with Rice Bran Oil and Soy ProteinGarcia, Karen / Sriwattana, Sujinda / No, Hong Kyoon et al. | 2009
- S255
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Salt Reduction in Foods Using Naturally Brewed Soy SauceKremer, Stefanie / Mojet, Jozina / Shimojo, Ryo et al. | 2009
- S263
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Pasta with Unripe Banana Flour: Physical, Texture, and Preference StudyAgama‐Acevedo, Edith / Islas‐Hernandez, José J. / Osorio‐Díaz, Perla et al. | 2009
- S268
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Effects of Order of Tasting in Sensory Difference Tests Using Apple Juice Stimuli: Development of a New ModelLee, Young‐Mi / Chae, Ji‐Eun / Lee, Hye‐Seong et al. | 2009
- S276
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Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United StatesDrake, S.L. / Lopetcharat, K. / Clark, S. et al. | 2009
- S286
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Effects of Milk Type and Consumer Factors on the Acceptance of Milk among Korean Female ConsumersChung, Seo‐Jin et al. | 2009
- S296
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Evolution of Quality Characteristics of Minimally Processed Asparagus During Storage in Different Lighting ConditionsSanz, S. / Olarte, C. / Ayala, F. et al. | 2009
- T51
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Detection of Walnut Residues in Foods Using an Enzyme‐Linked Immunosorbent AssayNiemann, Lynn / Taylor, Steve L. / Hefle, Susan L. et al. | 2009
- vi
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Industrial Applications of Selected JFS Articles| 2009