Journal of food science : JFS
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
- C1
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Discoloration Characteristics of 3 Major Muscles From Cattle During Cold StorageJeong, J.Y. / Hur, S.J. / Yang, H.S. et al. | 2009
- C6
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Physical Properties of Gelidium corneum–Gelatin Blend Films Containing Grapefruit Seed Extract or Green Tea Extract and Its Application in the Packaging of Pork LoinsHong, Y.‐H. / Lim, G.‐O. / Song, K. B. et al. | 2009
- C11
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Identification of Candidate Amino Acids Involved in the Formation of Blue Pigments in Crushed Garlic Cloves (Allium sativum L.)Cho, Jungeun / Lee, Eun Jin / Yoo, Kil Sun et al. | 2009
- C17
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Enzymatic Hydrolysis of Recovered Protein from Frozen Small Croaker and Functional Properties of Its HydrolysatesChoi, Yeung Joon / Hur, Sungik / Choi, Byeong‐Dae et al. | 2009
- C25
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Effect of Antioxidant Application Methods on the Color, Lipid Oxidation, and Volatiles of Irradiated Ground BeefIsmail, H.A. / Lee, E.J. / Ko, K.Y. et al. | 2009
- C33
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Determination of Dextrose Equivalent Value and Number Average Molecular Weight of Maltodextrin by OsmometryRong, Y. / Sillick, M. / Gregson, C.M. et al. | 2009
- C41
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Factors in Various Fractions of Meat Homogenates That Affect the Oxidative Stability of Raw Chicken Breast and Beef LoinMin, B. / Ahn, D.U. et al. | 2009
- C49
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Effect of Flour Extraction Rate and Baking on Thiamine and Riboflavin Content and Antioxidant Capacity of Traditional Rye BreadMartinez‐Villaluenga, C. / Michalska, A. / Frias, J. et al. | 2009
- C56
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Kinetics of an Acid‐Base Catalyzed Reaction (Aspartame Degradation) as Affected by Polyol‐Induced Changes in Buffer pH and pKa ValuesChuy, S. / Bell, L.N. et al. | 2009
- C62
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Influence of Fermentation Conditions on Glucosinolates, Ascorbigen, and Ascorbic Acid Content in White Cabbage (Brassica oleracea var. capitata cv. Taler) Cultivated in Different SeasonsMartinez‐Villaluenga, C. / Peñas, E. / Frias, J. et al. | 2009
- C68
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Improvement of Foaming Property of Egg White Protein by Phosphorylation through Dry‐Heating in the Presence of PyrophosphateHayashi, Y. / Nagano, S. / Enomoto, H. et al. | 2009
- C73
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Species‐Specific Effects of Sarcoplasmic Extracts on Lipid Oxidation in vitroRamanathan, R. / Konda, M.K.R. / Mancini, R.A. et al. | 2009
- E1
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Comparison of the Dispersed Phase Coalescence Mechanisms in Different TablespreadsRousseau, D. / Ghosh, S. / Park, H. et al. | 2009
- E8
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Effect of Surface Roughness on Retention and Removal of Escherichia coli O157:H7 on Surfaces of Selected FruitsWang, H. / Feng, H. / Liang, W. et al. | 2009
- E16
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Effects of Drying Temperature and Surface Characteristics of Vegetable on the Survival of SalmonellaHawaree, N. / Chiewchan, N. / Devahastin, S. et al. | 2009
- E23
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A Near‐Infrared (NIR) Technique for Imaging Food MaterialsPallav, P. / Diamond, G.G. / Hutchins, D.A. et al. | 2009
- E34
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In vitro Digestibility and Glycemic Response of Potato Starch is Related to Granule Size and Degree of GelatinizationParada, Javier / Aguilera, José M. et al. | 2009
- H1
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A Combination of Grape Seed‐Derived Procyanidins and Gypenosides Alleviates Insulin Resistance in Mice and HepG2 CellsZhang, H.‐J. / Ji, B.‐P. / Chen, G. et al. | 2009
- H8
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Food Deprivation Promotes Oxidative Imbalance in Rat BrainSantos, R.X. / Cardoso, S. / Silva, S. et al. | 2009
- H15
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Compare Activities on Regulating Lipid‐Metabolism and Reducing Oxidative Stress of Diabetic Rats of Tremella Aurantialba Broth's Extract (TBE) with Its Mycelia Polysaccharides (TMP)Zhang, Z.C. / Lian, B. / Huang, D.M. et al. | 2009
- H22
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Viscous Food Matrix Influences Absorption and Excretion but Not Metabolism of Blackcurrant Anthocyanins in RatsWalton, Michaela C. / Hendriks, Wouter H. / Broomfield, Anne M. et al. | 2009
- M1
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Depuration of Striped Venus Clam (Chamelea gallina L.): Effects on Microorganisms, Sand Content, and MortalityMaffei, M. / Vernocchi, P. / Lanciotti, R. et al. | 2009
- M8
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Inactivation of Escherichia coli K‐12 in Apple Juice Using Combination of High‐Pressure Homogenization and ChitosanKumar, S. / Thippareddi, H. / Subbiah, J. et al. | 2009
- M15
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Factors Affecting the Hydroxycinnamate Decarboxylase/Vinylphenol Reductase Activity of Dekkera/Brettanomyces: Application for Dekkera/Brettanomyces Control in Red Wine MakingBenito, S. / Palomero, F. / Morata, A. et al. | 2009
- M23
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Comparison of Viability and Heat Resistance of Clostridium sporogenes Stored at Different TemperaturesMah, J.‐H. / Kang, D.‐H. / Tang, J. et al. | 2009
- M28
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Food Safety Knowledge of Cheese ConsumersPlanzer Jr., S.B. / Da Cruz, A.G. / Sant´ana, A.S. et al. | 2009
- M31
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Inhibitory Effect of Eleutherine americana Merr. Extract on Staphylococcus aureus Isolated from FoodIfesan, B.O.T. / Hamtasin, C. / Mahabusarakam, W. et al. | 2009
- M37
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PCR Detection and Microbiological Isolation of Salmonella spp. from Fresh Beef and CantaloupesGallegos‐Robles, M.A. / Morales‐Loredo, A. / Álvarez‐Ojeda, G. et al. | 2009
- M41
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Detection and Enumeration of Vibrio vulnificus by Direct Colony ImmunoblotSenevirathne, R.N. / Janes, M.E. / Simonson, J.G. et al. | 2009
- M46
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Antimicrobial Efficacy of Zinc Oxide Quantum Dots against Listeria monocytogenes, Salmonella Enteritidis, and Escherichia coli O157:H7Jin, T. / Sun, D. / Su, J.Y. et al. | 2009
- N1
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Formation of Biocompatible Nanoparticles via the Self‐Assembly of Chitosan and Modified LecithinChuah, A.M. / Kuroiwa, T. / Ichikawa, S. et al. | 2009
- N9
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Effect of Pasteurization, High‐Pressure Processing, and Retorting on the Barrier Properties of Nylon 6, Nylon 6/Ethylene Vinyl Alcohol, and Nylon 6/Nanocomposites FilmsHalim, L. / Pascall, M.A. / Lee, J. et al. | 2009
- N16
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Characteristics of Sarcoplasmic Proteins and Their Interaction with Surimi and Kamaboko GelJafarpour, A. / Gorczyca, E.M. et al. | 2009
- R1
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Extracting Survival Parameters from Isothermal, Isobaric, and “Iso‐concentration” Inactivation Experiments by the “3 End Points Method”Corradini, M.G. / Normand, M.D. / Newcomer, C. et al. | 2009
- R12
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External Concentration of Organic Acid Anions and pH: Key Independent Variables for Studying How Organic Acids Inhibit Growth of Bacteria in Mildly Acidic FoodsCarpenter, C.E. / Broadbent, J.R. et al. | 2009
- R16
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Technological and Functional Applications of Low‐Calorie Sweeteners from Lactic Acid BacteriaPatra, F. / Tomar, S.K. / Arora, S. et al. | 2009
- R24
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Scientific Status Summary:Quorum Sensing in Biofilms: Why Bacteria Behave the Way They DoAnnous, B. A. / Fratamico, P. M. / Smith, J. L. et al. | 2009
- R24
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Scientific Status SummaryAnnous, Bassam A. / Fratamico, Pina M. / Smith, James L. et al. | 2009
- S1
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A Study of the Relationships among Consumer Acceptance, Oxidation Chemical Indicators, and Sensory Attributes in High‐Oleic and Normal PeanutsNepote, V. / Olmedo, R.H. / Mestrallet, M.G. et al. | 2009
- S9
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Reduction of Oil Absorption in Deep‐Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Flavor, Color, and TextureMah, E. / Brannan, R.G. et al. | 2009
- S17
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The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein IsolateWright, B.J. / Zevchak, S.E. / Wright, J.M. et al. | 2009
- S30
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Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork PattiesSasse, A. / Colindres, P. / Brewer, M.S. et al. | 2009
- S36
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Effects of Conjugated Linoleic Acid, Salt, and Sodium Tripolyphosphate on Physical, Sensory, and Instrumental Color Characteristics of Beef StriploinsRowe, C.W. / Pohlman, F.W. / Brown, A.H. Jr et al. | 2009
- S44
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Effects of Electrical Stimulation on Histochemical Muscle Fiber Staining, Quality, and Composition of Camel and Cattle Longissimus thoracis MusclesKadim, I.T. / Mahgoub, O. / Al‐Marzooqi, W. et al. | 2009
- S53
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Sensory Stability of Ultra‐High Temperature Milk in Polyethylene BottlePetrus, R.R. / Walter, E.H.M. / Faria, J.A.F. et al. | 2009
- S58
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Effects of Lactobacillus plantarum and Staphylococcus xylosus on the Quality Characteristics of Dry Fermented Sausage “Sucuk”Kaban, G. / Kaya, M. et al. | 2009
- T1
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Development of a Bispecific Monoclonal Antibody to Pesticide Carbofuran and Triazophos Using Hybrid HybridomasJin, R.Y. / Guo, Y.R. / Wang, C.M. et al. | 2009
- T7
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Mutagenicity and Safety Evaluation of Water Extract of Fermented Toona Sinensis Roemor LeavesLiao, J.‐W. / Yeh, J.‐Y. / Lin, Y.‐C. et al. | 2009
- T14
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Persistent Organic Pollutants in Fish Oil Supplements on the Canadian Market: Polychlorinated Biphenyls and Organochlorine InsecticidesRawn, Dorothea F.K. / Breakell, K. / Verigin, V. et al. | 2009
- v
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Industrial Applications of Selected JFS Articles| 2009
- vii
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JFS UpgradesLund, Daryl et al. | 2009