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
- 865
-
Detection of parasites in fish by superconducting quantum interference device magnetometryJenks, W.G. et al. | 1996
- 870
-
Physical aging of maltose glassesSchmidt, S.J. et al. | 1996
- 876
-
Linear regression, neural network and induction analysis to determine harvesting and processing effects on surimi qualityPeters, G. et al. | 1996
- 881
-
Viscoelastic characterization of surimi gel: Effects of setting and starchMa, L. et al. | 1996
- 884
-
Kinetics of pigment oxidation in beef from steers supplemented with vitamin ELanari, M.C. et al. | 1996
- 890
-
Storage stability of antioxidant-washed myofibrils from chicken white and red muscleLiu, G. et al. | 1996
- 895
-
Chicken skin composition as affected by aqueous washingBonifer, L.B. et al. | 1996
- 899
-
Gelation of calcium-reduced and lipid-reduced whey protein concentrates as affected by total and ionic mineral concentrationsMei, F.-I. et al. | 1996
- 906
-
Gelation properties of ovalbumin as affected by fatty acid saltsYuno-Ohta, N. et al. | 1996
- 911
-
Protease-induced aggregation and gelation of whey proteinsOtte, J. et al. | 1996
- 916
-
Oil-in-water emulsions stabilized by sodium caseinate or whey protein isolate as influenced by glycerol monostearateEuston, S.E. et al. | 1996
- 921
-
Headspace diacetyl as affected by stabilizers and emulsifiers in a model dairy systemRankin, S.A. et al. | 1996
- 924
-
Degradation kinetics of green color and chlorophylls in peas by colorimetry and HPLCSteet, J.A. et al. | 1996
- 928
-
Hydrolysis of soybean proteins by a vortex flow filtration membrane reactor with Aspergillus oryzae proteasesZhang, Y. et al. | 1996
- 932
-
Thermal transitions in gelatinized wheat starch at different moisture contents by dynamic mechanical analysisVodovotz, Y. et al. | 1996
- 938
-
Stability and color of unreported wine anthocyanin-derived pigmentsSarni-Manchado, P. et al. | 1996
- 942
-
Sugar composition effects on textural parameters of peach jamRaphaelides, S.N. et al. | 1996
- 947
-
Methods to determine partition coefficient of organic compounds in water-polystyrene systemsGavara, R. et al. | 1996
- 953
-
Mechanical and barrier properties of edible chitosan films as affected by composition and storageButler, B.L. et al. | 1996
- 956
-
Mathematical model for perforation effect on oxygen and water vapor dynamics in modified-atmosphere packagesFishman, S. et al. | 1996
- 962
-
Rheological, thermal and microstructural properties of whey protein-cassava starch gelsAguilera, J.M. et al. | 1996
- 967
-
Electronic sensing of aromatic volatiles for quality sorting of blueberriesSimon, J.E. et al. | 1996
- 970
-
Pilot scale dealcoholization of wine by extraction with solid carbon dioxideAntonelli, A. et al. | 1996
- 973
-
Gloss properties and surface morphology relationships of fruitsWard, G. et al. | 1996
- 978
-
Crystallization and drying in thin sucrose films during panningShastry, A.V. et al. | 1996
- 982
-
Residence time distribution of suspended particle in vertical tubular flowFan, K.-M. et al. | 1996
- 985
-
Volatiles retention as influenced by method of addition during extrusion cookingKollengode, A.N.R. et al. | 1996
- 990
-
Thermomechanical changes during reheating pizza shells as related to heating methodVittadini, E. et al. | 1996
- 995
-
Microstructure changes in wheat flour tortillas during bakingMcDonough, C.M. et al. | 1996
- 1000
-
Color and oxidative rancidity of gamma and electron beam-irradiated boneless pork chopsLuchsinger, S.E. et al. | 1996
- 1006
-
Phosphate and modified beef connective tissue effects on reduced fat, high water-added frankfurtersEilert, S.J. et al. | 1996
- 1012
-
Amperometric biosensor for total histamine, putrescine and cadaverine using diamine oxidaseMale, K.B. et al. | 1996
- 1017
-
Escherichia coli O157:H7 growth in laboratory media as affected by phenolic antioxidantsOgunrinola, O.A. et al. | 1996
- 1021
-
Red pigment of parma ham and bacterial influence on its formationMorita, H. et al. | 1996
- 1024
-
Bacterial proteinase reduces maturation time of dry fermented sausagesHagen, B.F. et al. | 1996
- 1030
-
Bactericidal activity of aqueous chlorine and chlorine dioxide solutions in a fish model systemLin, W.-F. et al. | 1996
- 1035
-
Determining lactococcal agglutination by ELISAUstunol, Z. et al. | 1996
- 1039
-
Cowpea flour vitamins and trypsin inhibitor affected by treatment and fermentation with Rhizopus microsporusPrinyawiwatkul, W. et al. | 1996
- 1043
-
Hydrothermal cooking affects protein efficiency ratio and zinc bioavailability of soymilk-based diets in ratsLihono, M.A. et al. | 1996
- 1048
-
Stability of alpha-tocopherol, thiamin, riboflavin and retinol in pork muscle and liver during heating as affected by dietary supplementationLeonhardt, M. et al. | 1996
- 1048
-
Stability of -tocopherol, thiamin, riboflavin and retinol in pork muscle and liver during heating as affected by dietary supplementationLeonhardt, M. / Gebert, S. / Wenk, C. et al. | 1996
- 1052
-
Precooked reduced-fat beef patties chemical and sensory quality as affected by sodium ascorbate, lactate and phosphateKulshrestha, S.A. et al. | 1996
- 1058
-
Muscle microstructure and sensory attributes of organic acid-treated beef strip loinsMikel, W.B. et al. | 1996
- 1062
-
Inhibition of lipid oxidation in meats by inorganic phosphate and ascorbate saltsCraig, J.A. et al. | 1996
- 1068
-
Physical and sensory properties of milk chocolate formulated with anhydrous milk fat fractionsFull, N.A. et al. | 1996
- 1073
-
Low-fat margarine spreads as affected by aqueous phase hydrocolloidsClegg, S.M. et al. | 1996
- 1080
-
Information affects consumer assessment of sweet and bitter solutionsDeliza, R. et al. | 1996
- 1085
-
Partial replacement of egg white proteins with whey proteins in angel food cakesArunepanlop, B. et al. | 1996
- 1094
-
Modeling and prediction of visual shelf life of minimally processed endiveVankerschaver, K. et al. | 1996
- 1099
-
Thickening agents effects on sodium binding and other taste qualities of soup systemsRosett, T.R. et al. | 1996