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
- C674
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Nonvolatile Taste Compounds in Cooked Chinese Nanjing Duck Meat Following Postproduction Heat TreatmentDai, Yan / Chang, Hai‐Jun / Cao, Shu‐Xia et al. | 2011
- C680
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Optimization of Ultrasonic‐Assisted Enzymatic Hydrolysis for the Extraction of Luteolin and Apigenin from CeleryZhang, Qian / Zhou, Ming‐Ming / Chen, Pei‐Lin et al. | 2011
- C686
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Structural Stability of Myosin Rod from Silver Carp as Affected by SeasonYuan, Chunhong / Wang, Xichang / Chen, Shunsheng et al. | 2011
- C694
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Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during StorageLin, Yuhai / Huang, Ming / Zhou, Guanghong et al. | 2011
- C701
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Comparison and Characterization of the Antioxidant Potential of 3 Wild Grapes―Vitis thunbergii, V. flexuosa, and V. kelungeusisTung, Yu‐Tang / Cheng, Kai‐Chung / Ho, Shang‐Tse et al. | 2011
- C707
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Antioxidant Capacities of Phenolic Compounds and Tocopherols from Tunisian Pomegranate (Punica granatum) FruitsElfalleh, Walid / Tlili, Nizar / Nasri, Nizar et al. | 2011
- C714
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Effect of Pilot‐Scale Aseptic Processing on Tomato Soup Quality ParametersColle, Ines J.P. / Andrys, Anna / Grundelius, Andrea et al. | 2011
- C724
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Composition of Flavonoids and Phenolic Acids in Lychee (Litchi Chinensis Sonn.) Flower Extracts and Their Antioxidant Capacities Estimated with Human LDL, Erythrocyte, and Blood ModelsChen, Y.‐C. / Lin, J.‐T. / Liu, S.‐C. et al. | 2011
- C729
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Quality, Bioactive Compounds, and Antioxidant Activity of New Flat‐Type Peach and Nectarine Cultivars: A Comparative StudyLegua, Pilar / Hernández, Francisca / Díaz‐Mula, Huertas M. et al. | 2011
- C736
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Chemical Composition and Nutritive Value of Lantana and Sweet Pepper Seeds and Nabak Seed KernelsEmbaby, Hassan El‐Sayed / Mokhtar, Sayed Mohamed et al. | 2011
- C742
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Polymeric Proanthocyanidins in Skins and Seeds of 37 Vitis vinifera L. Cultivars: A Methodological Comparative StudyTravaglia, Fabiano / Bordiga, Matteo / Locatelli, Monica et al. | 2011
- C750
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Fatty Acid Synthase Inhibitors Separated from Oiltea Camellia by High‐Speed Counter‐Current ChromatographyChen, Qiuping / Luo, Xiaowei / Ma, Xiaofeng et al. | 2011
- C755
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Improving Chocolate Flavor in Poor‐Quality Cocoa Almonds by Enzymatic TreatmentOliveira, Hilana Salete Silva / Mamede, Maria Eugênia Oliveira / Góes‐Neto, Aristóteles et al. | 2011
- C760
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Mild Protein Oxidation Enhanced Hydration and Myofibril Swelling Capacity of Fresh Ground Pork Muscle Packaged in High Oxygen AtmosphereDelles, Rebecca M. / Xiong, Youling L. / True, Alma D. et al. | 2011
- C768
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Volatile Profile of Cashews (Anacardium occidentale L.) from Different Geographical Origins during RoastingAgila, Amal / Barringer, Sheryl Ann et al. | 2011
- C775
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Seasonal Changes of α‐Tocopherol in Green Marine Algae (Caulerpa genus)Pires‐Cavalcante, Kelma Maria dos Santos / de Alencar, Daniel Barroso / de Sousa, Márcia Barbosa et al. | 2011
- C782
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Optimization of Fermentation Conditions for Production of the Jabuticaba (Myrciaria cauliflora) Spirit Using the Response Surface MethodologyDuarte, Whasley Ferreira / Amorim, Juliana Cunha / de Assis Lago, Lilian et al. | 2011
- E384
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Damage in Agitated Vessels of Large Visco‐Elastic Particles Dispersed in a Highly Viscous FluidBouvier, Laurent / Moreau, Anne / Line, Alain et al. | 2011
- E392
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Effect of Soy Addition on Microwavable Pocket‐Type Flat DoughsServenti, Luca / Sachleben, Joseph / Vodovotz, Yael et al. | 2011
- E399
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High‐Pressure Effects on the Microstructure, Texture, and Color of White‐Brined CheeseKoca, N. / Balasubramaniam, V.M. / Harper, W.J. et al. | 2011
- E405
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Online Shear Viscosity Measurement of Starchy Melts Enriched in Wheat BranRobin, Frédéric / Bovet, Nicolas / Pineau, Nicolas et al. | 2011
- H137
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In Vitro Batch Fecal Fermentation Comparison of Gas and Short‐Chain Fatty Acid Production Using “Slowly Fermentable” Dietary FibersKaur, Amandeep / Rose, Devin J. / Rumpagaporn, Pinthip et al. | 2011
- H143
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Bioactive Dietary Polyphenols Inhibit Heme Iron Absorption in a Dose‐Dependent Manner in Human Intestinal Caco‐2 CellsMa, Qianyi / Kim, Eun‐Young / Lindsay, Elizabeth Ann et al. | 2011
- ix
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Cover Caption| 2011
- M254
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Antagonistic Action of Bacillus subtilis Strain fmbj on the Postharvest Pathogen Rhizopus stoloniferZhou, Xiaohong / Lu, Zhaoxin / Lv, Fengxia et al. | 2011
- M260
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Heat‐Killed Lactic Acid Bacteria Enhance Immunomodulatory Potential by Skewing the Immune Response toward Th1 PolarizationOu, Chu‐Chyn / Lin, Shiao‐Lin / Tsai, Jaw‐Ji et al. | 2011
- M268
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Implantation Ability of the Potential Probiotic Strain, Lactobacillus reuteri PL519, in “Salchichón,” a Traditional Iberian Dry Fermented SausageRuiz‐Moyano, Santiago / Martín, Alberto / Benito, María José et al. | 2011
- M276
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Determination of Lactic Microflora of Kefir Grains and Kefir Beverage by Using Culture‐Dependent and Culture‐Independent MethodsKesmen, Zülal / Kacmaz, Nazife et al. | 2011
- M284
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Effect of Ultraviolet and Far Infrared Radiation on Microbial Decontamination and Quality of Cumin SeedsErdoğdu, S. Belgin / Ekiz, H. İbrahim et al. | 2011
- N49
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Rapid Detection of Ricin in Milk Using Immunomagnetic Separation Combined with Surface‐Enhanced Raman SpectroscopyHe, Lili / Deen, Bronwyn / Rodda, Tom et al. | 2011
- S270
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Sensory Characteristics and Consumer Acceptability of Red Ginseng Extracts Produced with Different Processing MethodsYoon, E.K. / Hong, J.H. / Lê, S. et al. | 2011
- S280
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Saltiness Enhancement by Savory Aroma CompoundsBatenburg, Max / van der Velden, Rob et al. | 2011
- S289
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Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage ConditionsBermúdez‐Aguirre, Daniela / Fernández, Sulmer / Esquivel, Heracleo et al. | 2011
- S300
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Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish‐Style Dry‐Ripened SausagesFonseca, Beatriz / Kuri, Victor / Zumalacárregui, José M. et al. | 2011
- S306
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Sensory Characteristics and Cross‐Cultural Consumer Acceptability of Bulgogi (Korean Traditional Barbecued Beef)Hong, J.H. / Yoon, E.K. / Chung, S.J. et al. | 2011
- S314
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Industrially Processed Vacuum‐Packed Peeled Kennebec Potatoes: Process Optimization, Sensory Evaluation, and Consumer ResponseMontouto‐Graña, M. / Cabanas‐Arias, S. / Vázquez‐Odériz, M.L. et al. | 2011
- S319
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Effects of Cyclodextrin Type on Vitamin C, Antioxidant Activity, and Sensory Attributes of a Mandarin Juice Enriched with Pomegranate and Goji BerriesNavarro, Patricia / Nicolas, Tamara San / Gabaldon, José A. et al. | 2011
- S325
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Internal Quality and Shelf Life of Eggs Coated with Oils from Different SourcesRyu, Kyeong Nam / No, Hong Kyoon / Prinyawiwatkul, Witoon et al. | 2011
- S330
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Chemical, Physical–Chemical, and Sensory Characteristics of Lychee (Litchi chinensis Sonn) WinesAlves, Juliana Alvarenga / de Oliveira Lima, Luiz Carlos / Nunes, Cleiton Antônio et al. | 2011
- S337
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Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White WheatChallacombe, Carolyn A. / Seetharaman, Koushik / Duizer, Lisa M. et al. | 2011
- S347
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Comparative Effect of the Addition of α‐, β‐, or γ‐Cyclodextrin on Main Sensory and Physico–Chemical ParametersAndreu‐Sevilla, Antonio J. / López‐Nicolás, José M. / Carbonell‐Barrachina, Ángel A. et al. | 2011
- S354
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Effects of Starter Culture and Storage on the Flavor of Liquid WheyCampbell, R.E. / Miracle, R.E. / Gerard, P.D. et al. | 2011
- v
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Industrial Applications of Selected JFS Articles| 2011
- vii
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Most‐Cited Papers of 2008Lund, Daryl et al. | 2011
- viii
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CorrigendumKong, F. / Singh, R. P. et al. | 2011