JOURNAL OF FOOD SCIENCE -CHICAGO-
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
- 1
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Issue Information| 2016
- 4
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“And the Survey Says!”| 2016
- 5
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Industrial Applications of Selected JFS Articles| 2016
- C7
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Phenolic Compounds, Volatiles, and Sensory Characteristics of Twelve Sweet Cherry (Prunus avium L.) Cultivars Grown in TurkeyHayaloglu, Ali Adnan / Demir, Nurullah et al. | 2016
- C19
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Characterization and Quantitation of Triterpenoid Saponins in Raw and Sprouted Chenopodium berlandieri spp. (Huauzontle) Grains Subjected to Germination with or without Selenium Stress ConditionsLazo‐Vélez, Marco A. / Guajardo‐Flores, Daniel / Mata‐Ramírez, Daniel et al. | 2016
- C27
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Kinetic Analysis of the Digestion of Bovine Type I Collagen Telopeptides with Porcine PepsinQian, Jun / Okada, Yukari / Ogura, Takayuki et al. | 2016
- C35
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Antioxidant Properties of Caffeic acid Phenethyl Ester and 4‐Vinylcatechol in Stripped Soybean OilJia, Cai‐Hua / Wang, Xiang‐Yu / Qi, Jin‐Feng et al. | 2016
- C42
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Assessing Low Redox Stability of Myoglobin Relative to Rapid Hemin Loss from HemoglobinCai, He / Tatiyaborworntham, Nantawat / Yin, Jie et al. | 2016
- E49
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True Density Prediction of Garlic Slices Dehydrated by ConvectionLópez‐Ortiz, Anabel / Rodríguez‐Ramírez, Juan / Méndez‐Lagunas, Lilia et al. | 2016
- E56
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Kinetics of Thermal Inactivation of Peroxidase and Color Degradation of African Cowpea (Vigna unguiculata) LeavesWawire, Michael / Oey, Indrawati / Mathooko, Francis M. et al. | 2016
- E65
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Calcium–Alginate–Inulin Microbeads as Carriers for Aqueous Carqueja ExtractBalanč, Bojana / Kalušević, Ana / Drvenica, Ivana et al. | 2016
- E76
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Modeling of the Temperature Effect on Oxygen Absorption by Iron‐Based Oxygen ScavengersPolyakov, Vladimir A. / Miltz, Joseph et al. | 2016
- E86
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Cold Oxygen Plasma Treatments for the Improvement of the Physicochemical and Biodegradable Properties of Polylactic Acid Films for Food PackagingSong, Ah Young / Oh, Yoon Ah / Roh, Si Hyeon et al. | 2016
- H216
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High‐fat Diet‐induced Intestinal Hyperpermeability is Associated with Increased Bile Acids in the Large Intestine of MiceMurakami, Yuki / Tanabe, Soichi / Suzuki, Takuya et al. | 2016
- H223
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Are Front of Pack Claims Indicators of Nutrition Quality? Evidence from 2 Product CategoriesSchaefer, Debra / Hooker, Neal H. / Stanton, John L. et al. | 2016
- H235
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Analysis of Naturally Occurring Fluoride in Commercial Teas and Estimation of Its Daily Intake through Tea ConsumptionPeng, Chuan‐yi / Cai, Hui‐mei / Zhu, Xiao‐hui et al. | 2016
- H240
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Resveratrol Regulates Activated Hepatic Stellate Cells by Modulating NF‐κB and the PI3K/Akt Signaling PathwayZhang, De‐Quan / Sun, Peng / Jin, Quan et al. | 2016
- H246
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Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea InfusionsHajiaghaalipour, Fatemeh / Sanusi, Junedah / Kanthimathi, M. S. et al. | 2016
- i
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Cover Caption| 2016
- M97
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Antimicrobial Effect of Malpighia Punicifolia and Extension of Water Buffalo Steak Shelf‐LifeTremonte, Patrizio / Sorrentino, Elena / Succi, Mariantonietta et al. | 2016
- M106
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Phenotypic Characters and Molecular Epidemiology of Campylobacter Jejuni in East ChinaZeng, Dexin / Zhang, Xiaoping / Xue, Feng et al. | 2016
- M114
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Detection of Virulence Genes and Growth Potential in Listeria monocytogenes Strains Isolated from Ricotta Salata CheeseCoroneo, Valentina / Carraro, Valentina / Aissani, Nadhem et al. | 2016
- M121
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Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture‐Based MethodsMedina, Eduardo / Pérez‐Díaz, Ilenys M. / Breidt, Fred et al. | 2016
- M130
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Detection, Identification, and Prevalence of Pathogenic Vibrio parahaemolyticus in Fish and Coastal Environment in JordanAlaboudi, Akram R. / Ababneh, Mustafa / Osaili, Tareq M. et al. | 2016
- M135
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Effect of Flavourzyme® on Angiotensin‐Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticusAhtesh, Fatah / Stojanovska, Lily / Shah, Nagendra et al. | 2016
- M144
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Effects of Electrolyzed Oxidizing Water on Inactivation of Bacillus subtilis and Bacillus cereus Spores in Suspension and on CarriersZhang, Chunling / Li, Baoming / Jadeja, Ravirajsinh et al. | 2016
- S150
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Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory PropertiesHuynh, Hue Linh / Danhi, Robert / Yan, See Wan et al. | 2016
- S156
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Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference MapMorais, E. C. / Esmerino, E. A. / Monteiro, R. A. et al. | 2016
- S165
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Different Oils and Health Benefit Statements Affect Physicochemical Properties, Consumer Liking, Emotion, and Purchase Intent: A Case of Sponge CakePoonnakasem, Naratip / Pujols, Kairy Dharali / Chaiwanichsiri, Saiwarun et al. | 2016
- S174
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Identification of Drivers of Liking for Bar‐Type Snacks Based on Individual Consumer PreferenceKim, Mina K. / Greve, Patrick / Lee, Youngseung et al. | 2016
- S182
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Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and NectarBaskaran, Revathy / Ravi, Ramasamy / Rajarathnam, Somasundaram et al. | 2016
- S189
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Sensory Threshold Studies of Picrocrocin, the Major Bitter Compound of SaffronChrysanthou, Andreas / Pouliou, Evangelia / Kyriakoudi, Anastasia et al. | 2016
- S199
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Variations in U.S. Consumers’ Acceptability of Korean Rice Cake, Seolgitteok, with respect to Sensory Attributes and Nonsensory FactorsCho, Sungeun / Yoon, Suk Hoo / Min, Jieun et al. | 2016
- S208
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Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of AntioxidantsLarrauri, Mariana / Demaría, María Gimena / Ryan, Liliana C. et al. | 2016
- T255
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Beneficial Influence of Short‐Term Germination on Decreasing Allergenicity of Peanut ProteinsLi, Yingchao / Sun, Xiulan / Ma, Zhezhe et al. | 2016
- T262
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Effect of Various Food Additives on the Levels of 4(5)‐Methylimidazole in a Soy Sauce Model SystemLee, Sumin / Lee, Jung‐Bin / Hwang, Junho et al. | 2016
- T268
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Formation of 4(5)‐Methylimidazole in Aqueous d‐Glucose‐Amino Acids Model SystemKarim, Faris / Smith, J. Scott et al. | 2016
- T275
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Constitutive Effects of Lead on Aryl Hydrocarbon Receptor Gene Battery and Protection by β‐carotene and Ascorbic Acid in Human HepG2 CellsDarwish, Wageh S. / Ikenaka, Yoshinori / Nakayama, Shouta M. M. et al. | 2016
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Constitutive Effects of Lead on Aryl Hydrocarbon Receptor Gene Battery and Protection by [beta]-carotene and Ascorbic Acid in Human HepG2 CellsMayumi Ishizuka et al. | 2016