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
- 2365
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Issue Information ‐ TOC| 2019
- 2369
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Writing as a Journey| 2019
- 2370
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Industrial Applications of Selected JFS Articles| 2019
- 2373
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Wheat Qu and Its Production Technology, Microbiota, Flavor, and MetabolitesZhang, Kaizheng / Li, Qiong / Wu, Wenchi et al. | 2019
- 2387
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Blackcurrants (Ribes nigrum): A Review on Chemistry, Processing, and Health BenefitsCortez, Regina E. / Gonzalez de Mejia, Elvira et al. | 2019
- 2402
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Combined Approach for Determining Diuron in Sugarcane and Soil: Ultrasound‐Assisted Extraction, Carbon Nanotube‐Mediated Purification, and Gas Chromatography–Electron Capture DetectionChen, Bi / Wang, Xiaoming et al. | 2019
- 2412
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Investigation on the Interaction Behavior Between Oenothein B and Pepsin by Isothermal Titration Calorimetry and Spectral StudiesLiu, Zitao / Wang, Li / Shi, Lei et al. | 2019
- 2421
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Encapsulation of Lutein in Nanoemulsions Stabilized by Resveratrol and Maillard ConjugatesSteiner, Benjamin M. / Shukla, Viral / McClements, David Julian et al. | 2019
- 2432
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Volatile Profiles from Traditional Chinese Oat Meal Varied Significantly from Oat Porridge and Differed with Cultivars and LocationsLiu, Longlong / Kong, Weina / He, Lu et al. | 2019
- 2441
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Characterization of Volatile Compounds by SPME‐GC‐MS During the Ripening of Kedong Sufu, a Typical Chinese Traditional Bacteria‐Fermented Soybean ProductFan, Xuejing / Liu, Gefei / Qiao, Yali et al. | 2019
- 2449
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Characterization of Aroma‐Active Compounds, Phenolics, and Antioxidant Properties in Fresh and Fermented Capers (Capparis spinosa) by GC‐MS‐Olfactometry and LC‐DAD‐ESI‐MS/MSSonmezdag, Ahmet Salih / Kelebek, Hasim / Selli, Serkan et al. | 2019
- 2458
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Determination of 10‐Hydroxy‐2‐Decenoic Acid of Royal Jelly Using Near‐Infrared Spectroscopy Combined with ChemometricsYang, Xinhao / Li, Yuanpeng / Wang, Lei et al. | 2019
- 2467
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Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified AtmosphereBoskovic, Marija / Glisic, Milica / Djordjevic, Jasna et al. | 2019
- 2475
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Thermal Stability and Kinetic Study on Thermal Degradation of Vitamin D3 in Fortified Canola OilZareie, Mina / Abbasi, Azam / Faghih, Shiva et al. | 2019
- 2482
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A Powderization Process for Encapsulating with Functional Biomaterials Using Nozzleless Electrostatic AtomizationMori, Chinatsu / Kadota, Kazunori / Shimosaka, Atsuko et al. | 2019
- 2490
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Comparison of Two pH Responsive Color Changing Bio‐Based Films Containing Wasted Fruit Pomace as a Source of ColorantsKurek, Mia / Hlupić, Lucija / Ščetar, Mario et al. | 2019
- 2499
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Technology for Triple Fortification of Salt with Folic Acid, Iron, and IodineModupe, Oluwasegun / Krishnaswamy, Kiruba / Diosady, Levente L. et al. | 2019
- 2507
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Development of an Oxygen Sensitive Model Gel System to Detect Defects in Metal Oxide Coated Multilayer Polymeric FilmsParhi, Ashutos / Bhunia, Kanishka / Rasco, Barbara et al. | 2019
- 2520
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Prolonged Insecticidal Activity of Clove oil‐Loaded Halloysite Nanotubes on Plodia interpunctella Infestation and Application in Industrial‐Scale Food PackagingKim, Jungheon / Yoon, Chan Suk / Na, Ja Hyun et al. | 2019
- 2528
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Radiofrequency‐Assisted Thermal Processing of Soft Wheat FlourBoreddy, Sreenivasula Reddy / Rose, Devin J. / Subbiah, Jeyamkondan et al. | 2019
- 2537
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Development of Antibacterial Carboxymethyl Cellulose‐Based Nanobiocomposite Films Containing Various Metallic Nanoparticles for Food Packaging ApplicationsEbrahimi, Yadollah / Peighambardoust, Seyed Jamaleddin / Peighambardoust, Seyed Hadi et al. | 2019
- 2549
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Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity UltrasoundGiacomozzi, Anabella S. / Palla, Camila A. / Carrín, María E. et al. | 2019
- 2562
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The Effect of Overrun, Fat Destabilization, and Ice Cream Mix Viscosity on Entire Meltdown BehaviorWu, Biqing / Freire, Dieyckson O / Hartel, Richard W. et al. | 2019
- 2572
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Green Formulation of Triglyceride/Phospholipid‐Based Nanocarriers as a Novel Vehicle for Oral Coenzyme Q10 DeliveryAlavi, Sonia / Akhlaghi, Sarah / Dadashzadeh, Simin et al. | 2019
- 2584
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Enhanced Curcumin Bioavailability through Nonionic Surfactant/Caseinate Mixed NanoemulsionsCuomo, Francesca / Perugini, Luisa / Marconi, Emanuele et al. | 2019
- 2592
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Mechanistically Inspired Kinetic Approach to Describe Interactions During Co‐Culture Growth of Carnobacterium maltaromaticum and Listeria monocytogenesPedrozo, Hector A. / Dallagnol, Andrea M. / Vignolo, Graciela M. et al. | 2019
- 2603
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Determination of Transfer Patterns of Pectobacterium carotovorum subsp. carotovorum Planktonic Cells and Biofilms During Mechanical Cutting of Kimchi CabbageKang, Miran / Kim, Su‐Ji / Yoon, So‐Ra et al. | 2019
- 2610
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Drivers of Liking in a Model Retorted Creamy Tomato Soup System with Varying Levels of Sodium, Fat, and HerbsCox, Ginnefer O. / Lee, Youngsoo / Lee, Soo‐Yeun et al. | 2019
- 2619
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Detection of Spicy Compounds Using the Electronic TonguePaup, Victoria D. / Barnett, Sasha M. / Diako, Charles et al. | 2019
- 2628
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Sensory Influence of Sweetener Addition on Traditional and Decaffeinated EspressoCusielo, Kalinca Vitoria Cardoso / da Silva, Alessandra Cazelatto de Medeiros Lins / Tavares‐Filho, Elson Rogerio et al. | 2019
- 2638
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Sensory Shelf Life Estimation of Novel Fortified Blended Foods Under Accelerated and Real‐Time Storage ConditionsChanadang, Sirichat / Chambers, Edgar IV et al. | 2019
- 2646
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Using Canola Oil Organogels as Fat Replacement in Liver PâtéBarbut, Shai / Marangoni, Alejandro G. / Thode, Uwe et al. | 2019
- 2652
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Mung Bean Protein Hydrolysate Modulates the Immune Response Through NF‐κB Pathway in Lipopolysaccharide‐Stimulated RAW 264.7 MacrophagesDiao, Jingjing / Chi, Zhiping / Guo, Zengwang et al. | 2019
- 2658
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Disodium Guanylate Alleviates Acute Hepatic Injury Induced by Carbon Tetrachloride Via Antioxidative Stress and Antiapoptosis In Vivo and In VitroJin, Shao‐Ju / Liu, Chen / Wang, Rong et al. | 2019
- 2666
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fMRI‐Based Brain Responses to Olfactory Stimulation with Two Putatively Orexigenic Functional Food Ingredients at Two Different Concentrations in the Pig ModelCoquery, Nicolas / Menneson, Sophie / Meurice, Paul et al. | 2019
- 2674
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Regulatory Function of Buckwheat‐Resistant Starch Supplementation on Lipid Profile and Gut Microbiota in Mice Fed with a High‐Fat DietZhou, Yiming / Zhao, Shen / Jiang, Yue et al. | 2019
- 2682
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Antroquinonol Attenuated Abdominal and Hepatic Fat Accumulation in Rats Fed an Obesogenic DietChen, Jiun‐Rong / Yeh, Wan‐Ju / Tan, Hsiu‐Yun et al. | 2019
- 2688
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Monitoring of 49 Pesticides and 17 Mycotoxins in Wine by QuEChERS and UHPLC–MS/MS AnalysisHe, Jia / Zhang, Bo / Zhang, Huan et al. | 2019
- NA
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Cover Caption| 2019