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
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Issue Information ‐ TOC| 2020
- 858
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Insects, algae, and fungus ‐ Oh My!| 2020
- 860
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Industrial applications of selected JFS articles| 2020
- 862
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Extraction of bioactive compounds from purple corn using emerging technologies: A reviewCristianini, Marcelo / Guillén Sánchez, Jhoseline Stayce et al. | 2020
- 870
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Microgreen nutrition, food safety, and shelf life: A reviewTurner, Ellen R. / Luo, Yaguang / Buchanan, Robert L. et al. | 2020
- 883
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Food safety in global supply chains: A literature reviewMachado Nardi, Vinicius Antonio / Auler, Daniel Pedro / Teixeira, Rafael et al. | 2020
- 892
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Physicochemical, thermal, mechanical, optical, and barrier characterization of chia (Salvia hispanica L.) mucilage‐protein concentrate biodegradable filmsSalazar Vega, Ine Mayday / Quintana Owen, Patricia / Segura Campos, Maira Rubi et al. | 2020
- 903
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Multispectral imaging for predicting the water status in mushroom during hot‐air dehydrationYounas, Shoaib / Liu, Changhong / Qu, Hao et al. | 2020
- 910
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Modeling the buffer capacity of ingredients in salad dressing productsLongtin, Madyson / Price, Robert E. / Mishra, Ritu et al. | 2020
- 918
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Modeling buffer capacity and pH in acid and acidified foodsPrice, Robert E. / Longtin, Madyson / Conley‐Payton, Summer et al. | 2020
- 926
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Microgreens: Consumer sensory perception and acceptance of an emerging functional food cropMichell, Kiri A. / Isweiri, Hanan / Newman, Steven E. et al. | 2020
- 936
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Plant extracts effectiveness to extend bison meat shelf lifeSood, Vipasha / Tian, Wenchao / Narvaez‐Bravo, Claudia et al. | 2020
- 947
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Properties of novel chitosan incorporated with hexahydro‐β‐acids edible films and its effect on shelf life of porkChen, Fengxia / Li, Shuai / Zhong, Genghui et al. | 2020
- 956
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Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixersYang, Yuling / Guan, Erqi / Zhang, Tingjing et al. | 2020
- 964
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Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fatda Silva, Thais Lomonaco Teodoro / Marsh, Melissa / Gibon, Veronique et al. | 2020
- 972
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Effect of adding shea butter stearin and emulsifiers on the physical properties of cocoa butterZeng, Junpeng / Shen, Jinrong / Wu, Yanping et al. | 2020
- 980
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Prebiotic carbohydrate concentrations of common bean and chickpea change during cooking, cooling, and reheatingSiva, Niroshan / Thavarajah, Pushparajah / Thavarajah, Dil et al. | 2020
- 989
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Exceptional colloidal stability of acidified whey protein beverages stabilized by soybean soluble polysaccharideZamani, Hediyeh / Zamani, Somayeh / Zhang, Zhong et al. | 2020
- 998
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Encapsulation of ellagic acid from pomegranate peels in microalgae optimized by response surface methodology and an investigation of its controlled released under simulated gastrointestinal studiesYağmur, Nuray / Şahin, Saliha et al. | 2020
- 1007
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LC‐MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activitiesYang, Cheng / Zhang, Shuqin / Shi, Rundongdong et al. | 2020
- 1018
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Novel processing techniques and spinach juice: Quality and safety improvementsManzoor, Muhammad Faisal / Ahmed, Zahoor / Ahmad, Nazir et al. | 2020
- 1027
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NMR‐based metabolomics profiling of no‐added‐nitrite Chinese bacon (unsmoked) during processingHuang, Ling / Zeng, Xiaoqun / Ye, Yangfang et al. | 2020
- 1037
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Effects of lysozyme combined with cinnamaldehyde on storage quality of olive flounder (Paralichthys olivaceus) filletsXu, Yongxia / Yin, Yiming / Li, Tao et al. | 2020
- 1045
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Ultrasonic pretreatment improved the antioxidant potential of enzymatic protein hydrolysates from highland barley brewer's spent grain (BSG)Ikram, Sana / Zhang, Huijuan / Ahmed, Muhammad Saad et al. | 2020
- 1060
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Antioxidant, α‐amylase and α‐glucosidase activity of various solvent fractions of I. obliquus and the preventive role of active fraction against H2O2 induced damage in hepatic L02 cells as fungisomeGao, Xudong / Santhanam, Ramesh Kumar / Xue, Zihan et al. | 2020
- 1070
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The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold regionWojdyło, Aneta / Samoticha, Justyna / Chmielewska, Joanna et al. | 2020
- 1082
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Evaluation of antioxidant properties of the different tissues of vine tea (Ampelopsis grossedentata) in stripped canola oil and sunflower oilJia, Caihua / Zhang, Mingxing / Ma, Weibo et al. | 2020
- 1090
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Quality evaluation of different varieties of Zanthoxylum bungeanum Maxim. peels based on phenolic profiles, bioactivity, and HPLC fingerprintYu, Li / Wu, Wenli / Pan, Yiying et al. | 2020
- 1098
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Magnetic solid‐phase extraction based on magnetic carbon particles from coffee grounds for determining phthalic acid esters in plastic bottled waterSong, Nho‐Eul / Lim, Min‐Cheol / Choi, Sung‐Wook et al. | 2020
- 1105
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Inclusion complexes of tea polyphenols with HP‐β‐cyclodextrin:Preparation, characterization, molecular docking, and antioxidant activityZhong, Yuanyuan / Li, Wenhui / Ran, Lidan et al. | 2020
- 1114
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Impact of use of byproducts (chicken skin and abdominal fat) on the oxidation of chicken sausage stored under freezingLima, Juliana L. / Assis, Bianca B. T. / Arcanjo, Narciza M. O. et al. | 2020
- 1125
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Extracting bio‐zinc and taurine from Pinctada martensii meatLiu, Xiaoyue / Huang, Li / Bai, Yunxia et al. | 2020
- 1132
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Ionic liquid‐modified countercurrent chromatographic isolation of high‐purity delphinidin‐3‐rutinoside from eggplant peelFan, Chen / Li, Nai / Cao, Xueli et al. | 2020
- 1140
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Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal processWang, Lu / Deng, Weili / Wang, Peng et al. | 2020
- 1151
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Freezing of edible flowers: Effect on microbial and antioxidant quality during storageFernandes, Luana / Casal, Susana / Pereira, José Alberto et al. | 2020
- 1160
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Influence of refining processes on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oilPan, Fengguang / Wen, Baoli / Luo, Xiangdan et al. | 2020
- 1167
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High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processingLing, Jian‐Gang / Xuan, Xiao‐Ting / Yu, Ning et al. | 2020
- 1177
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Polylactic acid–based materials encapsulating carvacrol obtained by solvent casting and electrospinningTampau, Alina / González‐Martínez, Chelo / Chiralt, Amparo et al. | 2020
- 1186
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Investigation on mercury migration discipline in different paper‐plastic food packaging containersPeng, Xianglian / Fu, Hongjun / Hu, Jinbo et al. | 2020
- 1193
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Physical, mechanical, and antibacterial characteristics of bio‐nanocomposite films loaded with Ag‐modified SiO2 and TiO2 nanoparticlesHajizadeh, Hamed / Peighambardoust, Seyed Jamaleddin / Peighambardoust, Seyed Hadi et al. | 2020
- 1203
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Effect of in‐package atmospheric cold plasma discharge on microbial safety and quality of ready‐to‐eat ham in modified atmospheric packaging during storageYadav, Barun / Spinelli, Ana Claudia / Misra, N. N. et al. | 2020
- 1213
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Formation and stability of emulsions stabilized by Quillaja saponin–egg lecithin mixturesSalminen, Hanna / Bischoff, Sonja / Weiss, Jochen et al. | 2020
- 1223
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Morphological transitions of Bacillus subtilis in the presence of food‐grade lipidic nanoemulsionsSingh, Neeru / Hussain, Afzal / Kumar Singh, Sandeep et al. | 2020
- 1231
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Dynamic changes of the bacterial communities in roast chicken stored under normal and modified atmosphere packagingHuang, Jichao / Guo, Yuchen / Hou, Qin et al. | 2020
- 1240
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Effect of chitosan–essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausagesKüçükkaya, Seren / Arslan, Betül / Demirok Soncu, Eda et al. | 2020
- 1248
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Spontaneously fermented curly kale juice: Microbiological quality, nutritional composition, antioxidant, and antimicrobial propertiesSzutowska, Julia / Rybicka, Iga / Pawlak‐Lemańska, Katarzyna et al. | 2020
- 1256
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Effect of high hydrostatic pressure challenge on biogenic amines, microbiota, and sensory profile in traditional poultry‐ and pork‐based semidried fermented sausageBorges, Ana F. / Cózar, Almudena / Patarata, Luís et al. | 2020
- 1265
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Sensory evaluation and volatile compounds of an alternative ready‐to‐use therapeutic food for malnourished childrenMiele, Nicoletta A. / Armini, Vincenzo / Troccoli, Anna Maria et al. | 2020
- 1274
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The influence of companion foods on sensory attribute perception and liking of regular and sodium‐reduced foodsNguyen, Ha / Wismer, Wendy V. et al. | 2020
- 1285
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Effect of tea polyphenols on the oral and intravenous pharmacokinetics of ticagrelor in rats and its in vitro metabolismWang, Zi‐Teng / Xue, Ying / Sun, Hong et al. | 2020
- 1292
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Synergistic anticancer effects of curcumin and 3',4'‐didemethylnobiletin in combination on colon cancer cellsDiMarco‐Crook, Christina / Rakariyatham, Kanyasiri / Li, Zhengze et al. | 2020
- 1302
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Effects of soybean isoflavone on metabolism of rat osteoblasts and cytokines in vitroLu, Minan / Xie, Kegong / Huang, Ke et al. | 2020
- 1307
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Beneficial effects of Aronia melanocarpa berry extract on hepatic insulin resistance in type 2 diabetes mellitus ratsMu, Jingjing / Xin, Guang / Zhang, Bo et al. | 2020
- 1319
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RNA‐seq‐based quanitative transcriptome analysis of meat color and taste from chickens administered by eucalyptus leaf polyphenols extractLi, Wei / Zhang, Xiao‐ying / Du, Jie et al. | 2020
- 1328
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Isolation of novel ACE‐inhibitory peptide from naked oat globulin hydrolysates in silico approach: Molecular docking, in vivo antihypertension and effects on renin and intracellular endothelin‐1Zheng, Yajun / Wang, Xian / Zhuang, Yongliang et al. | 2020
- 1338
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DMHF (2,5‐dimethyl‐4‐hydroxy‐3(2H)‐furanone), a volatile food component generated by the Maillard reaction, promotes appetite and changes gene expression in the rat brain through inhalationYokoyama, Issei / Nakai, Yuji / Suzuki, Yoshihiro et al. | 2020
- 1344
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Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methodsJiao, Yang / Liu, Yongfeng / Quek, Siew Young et al. | 2020
- 1353
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Molecular docking studies and in vitro degradation of four aflatoxins (AFB1, AFB2, AFG1, and AFG2) by a recombinant laccase from Saccharomyces cerevisiaeLiu, Yingli / Mao, Huijia / Hu, Chuanqin et al. | 2020
- 1361
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Amino acids effects on heterocyclic amines formation and physicochemical properties in pan‐fried beef pattiesLinghu, Ziyi / Karim, Faris / Taghvaei, Mostafa et al. | 2020
- 1371
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Synthesis of triethylene tetramine–modified water‐insoluble corn flour caged in magnetic chitosan resin and its adsorption application for removal of patulin from apple juiceGuo, Caixia / Han, Li / Guo, Meng et al. | 2020
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Cover Caption| 2020