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
- 1
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Cover Caption| 2016
- 283
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Issue Information – TOC| 2016
- 285
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Industrial Applications of Selected JFS Articles| 2016
- C292
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Stability of Trans‐Resveratrol Encapsulated in a Protein Matrix Produced Using Spray Drying to UV Light Stress and Simulated Gastro‐Intestinal DigestionFerruzzi, Mario G et al. | 2016
- C301
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Gelling Properties of Fish/Pork Mince MixturesYang, Hong et al. | 2016
- C308
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Preparation of an Aroma Fraction from Dried Bonito by Steam Distillation and Its Effect on Modification of Salty and Umami Taste QualitiesAbe, Keiko et al. | 2016
- C317
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Effect of Acylglycerol Composition and Fatty Acyl Chain Length on Lipid Digestion in pH‐Stat Digestion Model and Simulated In Vitro Digestion ModelPark, Jong T et al. | 2016
- C324
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Evaluating the Impacts of Selected Packaging Materials on the Quality Attributes of Cassava Flour (cvs. TME 419 and UMUCASS 36)Opara, Umezuruike Linus et al. | 2016
- C332
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Microstructural Changes in High‐Protein Nutrition Bars Formulated with Extruded or Toasted Milk Protein ConcentrateBanach, J.C et al. | 2016
- C341
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Generation, Fractionation, and Characterization of Iron‐Chelating Protein Hydrolysate from Palm Kernel Cake ProteinsZarei, Mohammad et al. | 2016
- C348
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SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong TeaDuncan, Susan E et al. | 2016
- C359
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Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground MeatKılıç, B et al. | 2016
- C369
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Fresh from the Ornamental Garden: Hips of Selected Rose Cultivars Rich in PhytonutrientsSchmitzer, Valentina et al. | 2016
- E380
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Effect of Span 60 on the Microstructure, Crystallization Kinetics, and Mechanical Properties of Stearic Acid Oleogels: An In‐Depth AnalysisBanerjee, I et al. | 2016
- E388
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Detection and Characterization of Package Defects and Integrity Failure using Dynamic Scanning Infrared Thermography (DSIRT)Morris, Scott A et al. | 2016
- E396
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Enhancement of the Gelation Properties of Surimi from Yellowtail Seabream (Parargyrops edita, Sparidae) with Chinese Oak Silkworm Pupa, Antheraea pernyiChen, Wei et al. | 2016
- E404
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Effect of Ultrastructure on Changes of Textural Characteristics between Crisp Grass Carp (Ctenopharyngodon Idellus C.Et V) and Grass Carp (Ctenopharyngodon Idellus) Inducing Heating TreatmentWang, Jin‐Xu et al. | 2016
- E412
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Development and Characterization of Edible Films Based on Fruit and Vegetable ResiduesAndrade, Roberta M. S et al. | 2016
- E419
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Antimicrobial, Rheological, and Thermal Properties of Plasticized Polylactide Films Incorporated with Essential Oils to Inhibit Staphylococcus aureus and Campylobacter jejuniJacob, Harsha et al. | 2016
- E430
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Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork MeatballsJiang, Shao‐Tong et al. | 2016
- H508
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Potential Prophylactic Properties of Apple and Characterization of Potent Bioactive from cv. “Granny Smith” Displaying Strong Antimutagenicity in Models Including Human Lymphoblast TK6+/− Cell LineVerma, Jyoti et al. | 2016
- H519
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Rye and Wheat Bran Extracts Isolated with Pressurized Solvents Increase Oxidative Stability and Antioxidant Potential of Beef Meat HamburgersJaime, Isabel et al. | 2016
- M438
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Antimicrobial Efficacy of an Array of Essential Oils Against Lactic Acid BacteriaDavidson, P. Michael et al. | 2016
- M445
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Effect of Hops Beta Acids on the Survival of Unstressed‐ or Acid‐Stress‐Adapted‐Listeria Monocytogenes and on the Quality and Sensory Attributes of Commercially Cured Ham SlicesShen, Cangliang et al. | 2016
- M454
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Effect of Initial Headspace O2 Level on the Growth and Volatile Metabolite Production of Leuconostoc Mesenteriodes and the Microbial and Sensorial Quality of Modified Atmosphere Packaged Par‐Fried French FriesSamapundo, Simbarashe et al. | 2016
- N494
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Enhancement of Curcumin Solubility by Phase Change from Crystalline to Amorphous in Cur‐TPGS NanosuspensionPark, Hyun Jin et al. | 2016
- N502
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Effect of CMC Molecular Weight on Acid‐Induced Gelation of Heated WPI‐CMC Soluble ComplexHuan, Yan et al. | 2016
- R287
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Genetically Modified (GM) Foods and Ethical EatingHarris, Amanda et al. | 2016
- S463
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Preference Mapping of Soymilk with Different U.S. ConsumersLawrence, S. E et al. | 2016
- S477
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Impact of Prior Consumption on Sour, Sweet, Salty, and Bitter TastesChristina, Josephine et al. | 2016
- S483
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Umami Increases Consumer Acceptability, and Perception of Sensory and Emotional Benefits without Compromising Health Benefit PerceptionByrnes, Erin et al. | 2016