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
- C135
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Simultaneous Spectrophotometric Determination of 2‐Thiouracil and 2‐Mercaptobenzimidazole in Animal Tissue Using Multivariate Calibration Methods: Concerns and Rapid Methods for DetectionBeheshti, Abolghasem / Riahi, Siavash / Pourbasheer, Eslam et al. | 2010
- C140
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Composition and Oxidative Stability of a Structured Lipid from Amaranth Oil in a Milk‐Based Infant FormulaPina‐Rodriguez, Ashanty M. / Akoh, Casimir C. et al. | 2010
- C147
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Increases of 2‐Furanmethanol and Maltol in Korean Red Ginseng during Explosive Puffing ProcessLee, Sang‐Jun / Moon, Tae Wha / Lee, JaeHwan et al. | 2010
- C152
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Microwave‐Assisted Autohydrolysis of Prunus mume Stone for Extraction of Polysaccharides and Phenolic CompoundsTsubaki, S. / Ozaki, Y. / Azuma, J. et al. | 2010
- C160
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Quantification of Quercetin Glycosides in 6 Onion Cultivars and Comparisons of Hydrolysis‐HPLC and Spectrophotometric Methods in Measuring Total Quercetin ConcentrationsYoo, Kil Sun / Lee, Eun Jin / Patil, Bhimanagouda S. et al. | 2010
- C166
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Effect of Cooking Method, Distiller's Grains, and Vitamin E Supplementation on the Vitamin Content of Value Cuts from Beef Steers Fed Wet Distiller's Grains and Solubles and Supplemental Vitamin EKim, Y.N. / Giraud, D.W. / Masrizal, M.A. et al. | 2010
- C173
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Degradation Kinetics of Anthocyanin in Blueberry Juice during Thermal TreatmentKechinski, Carolina Pereira / Guimarães, Pâmela Virgínia Ramos / Noreña, Caciano Pelayo Zapata et al. | 2010
- C177
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Thermal Behavior of Potato Starch and Water‐Vaporization Behavior of Its Paste Controlled with Amino Acid and Peptide‐Rich Food MaterialsSakauchi, Satoshi / Hattori, Makoto / Yoshida, Tadashi et al. | 2010
- C184
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Formulation of a Dry Green Tea‐Apple Product: Study on Antioxidant and Color StabilityLavelli, Vera / Vantaggi, Claudia / Corey, Mark et al. | 2010
- C191
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Effects of Phytases and Dehulling Treatments on In Vitro Iron and Zinc Bioavailability in Faba Bean (Vicia faba L.) Flour and Legume FractionsLuo, Yuwei / Xie, Weihua / Cui, Qunxiang et al. | 2010
- C199
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Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)Dagulo, Lilibeth / Danyluk, Michelle D. / Spann, Timothy M. et al. | 2010
- C208
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Rapid Analysis of Glucose, Fructose, Sucrose, and Maltose in Honeys from Different Geographic Regions using Fourier Transform Infrared Spectroscopy and Multivariate AnalysisWang, Jun / Kliks, Michael M. / Jun, Soojin et al. | 2010
- C215
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Hydroxyl Radical and Ferryl‐Generating Systems Promote Gel Network Formation of Myofibrillar ProteinXiong, Youling L. / Blanchard, Suzanne P. / Ooizumi, Tooru et al. | 2010
- E91
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Modeling of the Humidity Effects on the Oxygen Absorption by Iron‐Based ScavengersPolyakov, Vladimir A. / Miltz, Joseph et al. | 2010
- E100
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Texturized Dairy ProteinsOnwulata, Charles I. / Phillips, John G. / Tunick, Michael H. et al. | 2010
- E110
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New Automated Microwave Heating Process for Cooking and Pasteurization of Microwaveable Foods Containing Raw MeatsHuang, Lihan / Sites, Joseph et al. | 2010
- E116
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Preparation and Characterization of Water/Oil/Water Emulsions Stabilized by Polyglycerol Polyricinoleate and Whey Protein IsolateMun, Saehun / Choi, Yongdoo / Rho, Shin‐Joung et al. | 2010
- E126
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Release of Naturally Derived Antimicrobial Agents from LDPE FilmsCran, Marlene J. / Rupika, L.A.S. / Sonneveld, Kees et al. | 2010
- H49
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D‐Psicose, a Sweet Monosaccharide, Ameliorate Hyperglycemia, and Dyslipidemia in C57BL/6J db/db MiceBaek, S.H. / Park, S.J. / Lee, H.G. et al. | 2010
- H54
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Antimicrobial Property, Antioxidant Capacity, and Cytotoxicity of Essential Oil from Cumin Produced in IranAllahghadri, Tolou / Rasooli, Iraj / Owlia, Parviz et al. | 2010
- H62
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Effect of Fish and Oil Nature on Frying Process and Nutritional Product QualityAnsorena, Diana / Guembe, Ainhoa / Mendizábal, Tatiana et al. | 2010
- H68
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Antioxidant, Antimutagenic, and Antidiabetic Activities of Edible Leaves from Cnidoscolus chayamansa Mc. VaughLoarca‐Piña, Guadalupe / Mendoza, Sandra / Ramos‐Gómez, Minerva et al. | 2010
- ix
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Erratum| 2010
- M61
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Effect of Calcium Propionate and Water Activity on Growth and Aflatoxins Production by Aspergillus flavusAlam, Sahib / Shah, Hamid Ullah / Magan, Naresh et al. | 2010
- M65
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Active Packaging of Fresh Chicken Breast, with Allyl Isothiocyanate (AITC) in Combination with Modified Atmosphere Packaging (MAP) to Control the Growth of PathogensShin, Joongmin / Harte, Bruce / Ryser, Elliot et al. | 2010
- M72
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Combination of Sodium Chlorite and Calcium Propionate Reduces Enzymatic Browning and Microbial Population of Fresh‐Cut “Granny Smith” ApplesGuan, Wenqiang / Fan, Xuetong et al. | 2010
- M78
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Potent Anticariogenic Activity of Aceriphyllum rossii and Its Components, Aceriphyllic Acid A and 3‐oxoolean‐12‐en‐27‐oic AcidZheng, Chang‐Ji / Oh, Hyun‐Woo / Kim, Won‐Gon et al. | 2010
- M83
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Inactivation of Listeria monocytogenes in Skim Milk and Liquid Egg White by Antimicrobial Bottle Coating with Polylactic Acid and NisinJin, Tony et al. | 2010
- M89
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Water Activity and Temperature Effects on Fungal Growth and Ochratoxin A Production by Ochratoxigenic Aspergillus carbonarius Isolated from Tunisian GrapesLasram, Salma / Oueslati, Souheib / Valero, Ana et al. | 2010
- M98
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Evaluation of Natural Antimicrobials on Typical Meat Spoilage Bacteria In Vitro and in Vacuum‐Packed Pork MeatSchirmer, Bjørn Christian / Langsrud, Solveig et al. | 2010
- M103
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Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin‐Producing Strain, Leuconostoc citreum GJ7 as a StarterChang, Ji Yoon / Chang, Hae Choon et al. | 2010
- M111
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Combined Effects of Alkaline Electrolyzed Water and Citric Acid with Mild Heat to Control Microorganisms on CabbageRahman, S.M.E. / Jin, Yong‐Guo / Oh, Deog‐Hwan et al. | 2010
- M116
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Potentialities of High‐Pressure Homogenization to Inactivate Zygosaccharomyces bailii in Fruit JuicesPatrignani, Francesca / Vannini, Lucia / Kamdem, Sylvain Leroy Sado et al. | 2010
- M121
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Synergistic Reduction of Salmonella in a Model Raw Chicken Media using a Combined Thermal and Acidified Organic Acid Salt Intervention TreatmentMilillo, S.R. / Ricke, S.C. et al. | 2010
- N17
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Rheological and Thermal Properties of Polylactide/Silicate Nanocomposites FilmsAhmed, Jasim / Varshney, Sunil K. / Auras, Rafeal et al. | 2010
- N25
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Develop a Novel Method for Removing Fusel Alcohols from Rice Spirits Using NanofiltrationHsieh, Chang‐Wei / Huang, Yi‐Hsiang / Lai, Cheng‐Hung et al. | 2010
- N30
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Rheological Behavior of High‐Concentration Sodium Caseinate DispersionsLoveday, Simon M. / Rao, M. Anandha / Creamer, Lawrence K. et al. | 2010
- N36
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Biopolymer Nanoparticles from Heat‐Treated Electrostatic Protein–Polysaccharide Complexes: Factors Affecting Particle CharacteristicsJones, Owen Griffith / McClements, David Julian et al. | 2010
- R59
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Stochastic and Deterministic Model of Microbial Heat InactivationCorradini, Maria G. / Normand, Mark D. / Peleg, Micha et al. | 2010
- S89
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Effects of Oregano Oil Brine Enhancement on Quality Attributes of Beef Longissimus dorsi and Semimembranosus Muscles from Various Age AnimalsScramlin, Stacy M. / Newman, Melissa C. / Cox, Ryan B. et al. | 2010
- S95
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Application of Agonist‐Receptor Modeling to the Sweetness Synergy between High Fructose Corn Syrup and Sucralose, and between High‐Potency SweetenersWolf, P.A. / Bridges, J.R. / Wicklund, R. et al. | 2010
- S103
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Consumer Acceptance of Ozone‐Treated Whole Shell EggsKamotani, Setsuko / Hooker, Neal / Smith, Stephanie et al. | 2010
- S108
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Physicochemical Effects of the Lipid Phase and Protein Level on Meat Emulsion Stability, Texture, and MicrostructureYoussef, M.K. / Barbut, S. et al. | 2010
- S115
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Determination of Polyphenols, Flavonoids, and Antioxidant Capacity in Colored Chickpea (Cicer arietinum L.)Segev, Aharon / Badani, Hana / Kapulnik, Yoram et al. | 2010
- S120
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Gel Strength and Sensory Attributes of Fig (Ficus carica) Jams and Preserves as Influenced by RipenessLevaj, Branka / Bunić, Nedjeljka / Dragović‐Uzelac, Verica et al. | 2010
- S125
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Chitosan Acetate as an Active Coating Material and Its Effects on the Storing of Prunus avium L.Dang, Qi Feng / Yan, Jing Quan / Li, Yan et al. | 2010
- S132
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Sensory Properties Determined by Starch Type in White Sauces: Effects of Freeze/Thaw and Hydrocolloid AdditionArocas, A. / Sanz, T. / Salvador, A. et al. | 2010
- S141
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Descriptive Analysis and U.S. Consumer Acceptability of 6 Green Tea Samples from China, Japan, and KoreaLee, Jeehyun / Chambers, Delores H. et al. | 2010
- T25
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Effects of Vitamin E and Organic Selenium on Oxidative Stability of ω‐3 Enriched Dark Chicken Meat during CookingPerez, T.I. / Zuidhof, M.J. / Renema, R.A. et al. | 2010
- T35
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Frozen Beef Contamination after Exposure to Low Levels of Ammonia GasKarim, F. / Hijaz, F. / Kastner, C.L. et al. | 2010
- T40
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Inhibition of Heterocyclic Amine Formation in Beef Patties by Ethanolic Extracts of RosemaryPuangsombat, Kanithaporn / Smith, J. Scott et al. | 2010
- v
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Industrial Applications of Selected JFS Articles| 2010
- vii
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EditorialLund, Daryl et al. | 2010
- viii
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In Memoriam: Stanley J. Kazeniac| 2010