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
- 2438
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A Model of Survival Curves Having an‘Activation Shoulder’Peleg, M. et al. | 2002
- 2438
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Concise Reviews in Food Science - A Model of Survival Curves Having an 'Activation Shoulder'Peleg, M. et al. | 2002
- 2444
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Glass Transition and Food Technology: A Critical AppraisalMeste, M. Le / Champion, D. / Roudaut, G. et al. | 2002
- 2444
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Concise Reviews in Food Science - Glass Transition and Food Technology: A Critical AppraisalMeste, M.Le et al. | 2002
- 2460
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Influence of Dietary Supplementation with α‐Tocopheryl Acetate and Canthaxanthin on Cholesterol Oxidation in ω3 and ω6 Fatty Acid‐enriched Spray‐dried EggsGalobart, J. / Guardiola, F. / Barroeta, A.C. et al. | 2002
- 2460
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Food Chemistry and Toxicology - Influence of Dietary Supplementation with a-Tocopheryl Acetate and Canthaxanthin on Cholesterol Oxidation in w3 and w6 Fatty Acid-enriched Spray-dried EggsGalobart, J. et al. | 2002
- 2467
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Pasture and Grain Finishing Affect the Color Stability of BeefLanari, M.C. / Brewster, M. / Yang, A. et al. | 2002
- 2467
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Food Chemistry and Toxicology - Pasture and Grain Finishing Affect the Color Stability of BeefLanari, M.C. et al. | 2002
- 2474
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Antioxidative Effects of Ethanol Extracts from Rhus verniciflua Stoke on Yukwa (Oil Popped Rice Snack) Base During StoragePark, Y.S. / Kim, Y.S. / Shin, D.H. et al. | 2002
- 2474
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Food Chemistry and Toxicology - Antioxidative Effects of Ethanol Extracts from Rhus verniciflua Stoke on Yukwa (Oil Popped Rice Snack) Base During StoragePark, Y.S. et al. | 2002
- 2480
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Enzymatically Modified Beef Tallow as a Substitute for Cocoa ButterOsborn, H.T. / Akoh, C.C. et al. | 2002
- 2480
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Food Chemistry and Toxicology - Enzymatically Modified Beef Tallow as a Substitute for Cocoa ButterOsborn, H.T. et al. | 2002
- 2486
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ITS‐PCR‐RFLP Method for Distinguishing Commercial Cultivars of Edible Mushroom, Flammulina velutipesPalapala, V. A. / Aimi, T. / Inatomi, S. et al. | 2002
- 2486
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Food Chemistry and Toxicology - ITS-PCR-RFLP Method for Distinguishing Commercial Cultivars of Edible Mushroom, Flammulina velutipesPalapala, V.A. et al. | 2002
- 2491
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Autolysis and Protease Inhibition Effects on Dynamic Viscoelastic Properties during Thermal Gelation of Squid MuscleGómez‐Guillén, M.C. / Hurtado, J.L. / Montero, P. et al. | 2002
- 2491
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Food Chemistry and Toxicology - Autolysis and Protease Inhibition Effects on Dynamic Viscoelastic Properties during Thermal Gelation of Squid MuscleGomez-Guillén, M.C. et al. | 2002
- 2497
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Changes in Biogenic Amines in Herring Stored under Modified Atmosphere and Vacuum PackÖZogul, F. / Taylor, K.D.A. / Quantick, P. et al. | 2002
- 2497
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Food Chemistry and Toxicology - Changes in Biogenic Amines in Herring Stored under Modified Atmosphere and Vacuum PackÖzogul, F. et al. | 2002
- 2502
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Effect of Chemical Modification, pH Change, and Freezing on the Rheological, Solubility, and Electrophoretic Pattern of Wheat Flour ProteinsAminlari, M. / Majzoobi, M. et al. | 2002
- 2502
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Food Chemistry and Toxicology - Effect of Chemical Modification, pH Change, and Freezing on the Rheological, Solubility, and Electrophoretic Pattern of Wheat Flour ProteinsAminlari, M. et al. | 2002
- 2507
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Food Chemistry and Toxicology - A Rapid FTIR Spectroscopic Method for Estimation of Caffeine in Soft Drinks and Total Methylxanthines in Tea and CoffeeParadkar, M.M. et al. | 2002
- 2507
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A Rapid FTIR Spectroscopic Method for Estimation of Caffeine in Soft Drinks and Total Methylxanthines in Tea and CoffeeParadkar, M.M. / Irudayaraj, J. et al. | 2002
- 2512
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Food Chemistry and Toxicology - Effect of Water Activity on Lipid Oxidation and Protein Solubility in Freeze-dried Beef during StorageSun, Q. et al. | 2002
- 2512
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Effect of Water Activity on Lipid Oxidation and Protein Solubility in Freeze‐dried Beef during StorageSun, Q. / Senecal, A. / Chinachoti, P. et al. | 2002
- 2517
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Food Chemistry and Toxicology - Characteristics of DNA Comet, Photostimulated Luminescence, Thermoluminescence and Hydrocarbon in Perilla Seeds Exposed to Electron BeamChung, H.-W. et al. | 2002
- 2517
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Characteristics of DNA Comet, Photostimulated Luminescence, Thermoluminescence and Hydrocarbon in Perilla Seeds Exposed to Electron BeamChung, H.‐W. / Delincée, H. / Han, S.‐B. et al. | 2002
- 2523
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Formation of Malonaldehyde, Formaldehyde, and Acetaldehyde in Apple Juice Induced by Ionizing RadiationAnd, X. Fan / Thayer, D.W. et al. | 2002
- 2523
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Food Chemistry and Toxicology - Formation of Malonaidehyde, Formaldehyde, and Acetaldehyde in Apple Juice Induced by Ionizing RadiationFan, X. et al. | 2002
- 2529
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Food Chemistry and Toxicology - Clarification of Citrus Juice is Influenced by Specific Activity of Thermolabile Pectinmethylesterase and Inactive PME-Pectin ComplexesAckerley, J. et al. | 2002
- 2529
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Clarification of Citrus Juice is Influenced by Specific Activity of Thermolabile Pectinmethylesterase and Inactive PME‐Pectin ComplexesAckerley, J. / Corredig, M. / Wicker, L. et al. | 2002
- 2534
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Simplified Kinetic Scheme of Flavor Formation by the Maillard ReactionJousse, F. / Jongen, T. / Agterof, W. et al. | 2002
- 2534
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Food Chemistry and Toxicology - Simplified Kinetic Scheme of Flavor Formation by the Maillard ReactionJousse, F. et al. | 2002
- 2543
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Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon (Salmo salar)Huang, Y. / Cavinato, A.G. / Mayes, D.M. et al. | 2002
- 2543
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Food Chemistry and Toxicology - Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon (Salmo salar)Huang, Y. et al. | 2002
- 2548
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Effect of Commercial Starter Cultures on the Myofibrillar Proteins of Pastirma, a Turkish Dry Meat ProductAksu, M.I. / Aktas, N. / Kaya, M. et al. | 2002
- 2548
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Food Chemistry and Toxicology - Effect of Commercial Starter Cultures on the Myofibrillar Proteins of Pastirma, a Turkish Dry Meat ProductAksu, M.I. et al. | 2002
- 2552
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Food Chemistry and Toxicology - Gastrointestinal Absorption of Aluminum from Teas in RatsFujii, W. et al. | 2002
- 2552
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Gastrointestinal Absorption of Aluminum from Teas in RatsFujii, W. / Kusumoto, A. / Nakada, T. et al. | 2002
- 2555
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Food Chemistry and Toxicology - Properties of Proteolytic Enzymes from Muscle of Octopus (Octopus vulgaris) and Effects of High Hydrostatic PressureHurtado, J.L. et al. | 2002
- 2555
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Properties of Proteolytic Enzymes from Muscle of Octopus (Octopus vulgaris) and Effects of High Hydrostatic PressureHurtado, J.L. / Montero, P. / Borderías, J. et al. | 2002
- 2565
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Food Chemistry and Toxicology - Production of Volatiles from Amino Acid Homopolymers by IrradiationAhn, D.U. et al. | 2002
- 2565
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Production of Volatiles from Amino Acid Homopolymers by IrradiationAhn, D.U. et al. | 2002
- 2571
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Food Chemistry and Toxicology - Plum Storability Improved after Calcium and Heat Postharvest Treatments: Role of PolyaminesValero, D. et al. | 2002
- 2571
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Plum Storability Improved after Calcium and Heat Postharvest Treatments: Role of PolyaminesValero, D. / Pérez‐Vicente, A. / Martínez‐Romero, D. et al. | 2002
- 2576
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Food Chemistry and Toxicology - Chitosan-yeast Interaction in Cooked Food: Influence of the Maillard ReactionRodriguez, M.S. et al. | 2002
- 2576
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Chitosan–yeast Interaction in Cooked Food: Influence of the Maillard ReactionRodríguez, M.S. / Centurión, M.E. / Agulló, E. et al. | 2002
- 2579
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Factors Affecting the Water‐Holding Capacity of Fibrinogen/Plasma Protein Gels Optimized by Response Surface MethodologyChen, M.‐J. / Lin, C.‐W. et al. | 2002
- 2579
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Food Chemistry and Toxicology - Factors Affecting the Water-Holding Capacity of Fibrinogen-Plasma Protein Gels Optimized by Response Surface MethodologyChen, M.-J. et al. | 2002
- 2583
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Food Chemistry and Toxicology - Screening for Phase Il Enzyme-inducing and Antioxidant Activities of Common VegetablesWettasinghe, M. et al. | 2002
- 2583
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Screening for Phase II Enzyme‐inducing and Antioxidant Activities of Common VegetablesWettasinghe, M. / Bolling, B. / Plhak, L. et al. | 2002
- 2589
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Antioxidant and Antimutagenic Activity of Dietary Chlorophyll Derivatives Determined by Radical Scavenging and Bacterial Reverse Mutagenesis AssaysFerruzzi, M.G. / Böhm, V. / Courtney, P.D. et al. | 2002
- 2589
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Food Chemistry and Toxicology - Antioxidant and Antimutagenic Activity of Dietary Chlorophyll Derivatives Determined by Radical Scavenging and Bacterial Reverse Mutagenesis AssaysFerruzzi, M.G. et al. | 2002
- 2596
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Food Chemistry and Toxicology - Three-Dimensional Lipid Distribution of a Brown Rice KernelOgawa, Y. et al. | 2002
- 2596
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Three‐Dimensional Lipid Distribution of a Brown Rice KernelOgawa, Y. / Kuensting, H. / Nakao, H. et al. | 2002
- 2600
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Antioxidant Properties of Cereal ProductsYu, L. / Perret, J. / Davy, B. et al. | 2002
- 2600
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Food Chemistry and Toxicology - Antioxidant Properties of Cereal ProductsYu, L. et al. | 2002
- 2604
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A Rapid and Small‐Scale Method for Estimating Antioxidative Potency of Peanut SproutsHsu, W.‐C. / Cho, P.‐J. / Wu, M.‐J. et al. | 2002
- 2604
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Food Chemistry and Toxicology - A Rapid and Small-Scale Method for Estimating Antioxidative Potency of Peanut SproutsHsu, W.-C. et al. | 2002
- 2609
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Food Chemistry and Toxicology - Conformational Role of Xanthan in its Interaction with Locust Bean GumWang, F. et al. | 2002
- 2609
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Conformational Role of Xanthan in its Interaction with Locust Bean GumWang, F. / Wang, Y.‐J. / Sun, Z. et al. | 2002
- 2615
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Food Chemistry and Toxicology - Treatment of Catfish Fillets with Citric Acid Causes Reduction of 2-Methylisoborneol, but not Musty FlavorForrester, P.N. et al. | 2002
- 2615
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Treatment of Catfish Fillets with Citric Acid Causes Reduction of 2‐Methylisoborneol, but not Musty FlavorForrester, P.N. / Prinyawiwatkul, W. / Godber, J.S. et al. | 2002
- 2619
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Effect of Cabbage Phospholipase D Treatment on the Oxidative Stability of Beef Homogenate and Egg Yolk Phosphatidylcholine LiposomesDacaranhe, C.D. / Terao, J. et al. | 2002
- 2619
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Food Chemistry and Toxicology - Effect of Cabbage Phospholipase D Treatment on the Oxidative Stability of Beef Homogenate and Egg Yolk Phosphatidylcholine LiposomesDacaranhe, C.D. et al. | 2002
- 2625
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Food Chemistry and Toxicology - Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork PattiesNam, K.C. et al. | 2002
- 2625
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Addition of Antioxidant to Improve Quality and Sensory Characteristics of Irradiated Pork PattiesNam, K.C. / Prusa, K.J. / Ahn, D.U. et al. | 2002
- 2631
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Food Chemistry and Toxicology - Influence of Raw Fish Quality on Some Physicochemical and Microbial Characteristics as Related to Ripening of Salted Anchovies (Engraulis encrasicholus L)Hernandez-Herrero, M.M. et al. | 2002
- 2631
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Influence of Raw Fish Quality on Some Physicochemical and Microbial Characteristics as Related to Ripening of Salted Anchovies (Engraulis encrasicholus L)Hernandez‐Herrero, M.M. / Roig‐Sagues, A.X. / Lopez‐Sabater, E.I. et al. | 2002
- 2641
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Food Chemistry and Toxicology - Determination and Health Implication of the Erucic Acid Content of Broccoli Florets, Sprouts, and SeedsWest, L. et al. | 2002
- 2641
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Determination and Health Implication of the Erucic Acid Content of Broccoli Florets, Sprouts, and SeedsWest, L. / Tsui, I. / Balch, B. et al. | 2002
- 2644
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Food Chemistry and Toxicology - Genetic Identification of Lophius budegassa and L. piscatorius by PCR-RFLP Analysis of a Mitochondrial tRNAGlu-Cytochrome b SegmentSanjuan, A. et al. | 2002
- 2644
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Genetic Identification of Lophius budegassa and L. piscatorius by PCR‐RFLP Analysis of a Mitochondrial tRNAGlu/Cytochrome bSegmentSanjuan, A. / Raposo‐Guillán, J. / Comesañta, A.S. et al. | 2002
- 2649
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Polyamine Accumulation Following Hot‐Water Dips Influences Chilling Injury and Decay in‘Friar’ Plum FruitAbu‐Kpawoh, J.C. / Xi, Y.F. / Zhang, Y.Z. et al. | 2002
- 2649
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Food Chemistry and Toxicology - Polyamine Accumulation Following Hot-Water Dips Influences Chilling Injury and Decay in 'Friar' Plum FruitAbu-Kpawoh, J.C. et al. | 2002
- 2654
-
Effects of Transglutaminase on SDS‐PAGE Patterns of Wheat, Soy, and Barley Proteins and their BlendsBasman, A. / Köksel, H. / Ng, P.K.W. et al. | 2002
- 2654
-
Food Chemistry and Toxicology - Effects of Transglutaminase on SDS-PAGE Patterns of Wheat, Soy, and Barley Proteins and their BlendsBasman, A. et al. | 2002
- 2659
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Production of Off‐Odor Volatiles from Liposome‐Containing Amino Acid Homopolymers by IrradiationAhn, D.U. / Lee, E.J. et al. | 2002
- 2659
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Food Chemistry and Toxicology - Production of Off-Odor Volatiles from Liposome-Containing Amino Acid Homopolymers by IrradiationAhn, D.U. et al. | 2002
- 2666
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NEW PAGE CHARGE RATES| 2002
- 2668
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Wettability of Chitosan Coating Solution on‘Fuji’ Apple SkinChoi, W.Y. / Park, H.J. / Ahn, D.J. et al. | 2002
- 2668
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Food Engineering and Physical Properties - Wettability of Chitosan Coating Solution on 'Fuji' Apple SkinChoi, W.Y. et al. | 2002
- 2673
-
Food Engineering and Physical Properties - Transmembrane Mass Transfer in Carrot Protoplasts during Osmotic TreatmentFerrando, M. et al. | 2002
- 2673
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Transmembrane Mass Transfer in Carrot Protoplasts during Osmotic TreatmentFerrando, M. / Spiess, W.E.L. et al. | 2002
- 2681
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Food Engineering and Physical Properties - Gelation of Shark Meat under Mild Acidic Conditions: Physicochemical and Rheological Characterization of the GelVenugopal, V. et al. | 2002
- 2681
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Gelation of Shark Meat under Mild Acidic Conditions: Physicochemical and Rheological Characterization of the GelVenugopal, V. / Kakatkar, A. / Bongirwar, D.R. et al. | 2002
- 2687
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Food Engineering and Physical Properties - Modeling of Hexanal Sorption Kinetic in an Aldehydes Scavenger Film Intended for Food Packaging ApplicationsNobile, M.A.Del et al. | 2002
- 2687
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Modeling of Hexanal Sorption Kinetic in an Aldehydes Scavenger Film Intended for Food Packaging ApplicationsDelNobile, M.A. / Buonocore, G.G. / Fava, P. et al. | 2002
- 2692
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Food Engineering and Physical Properties - Thermal Degradation Kinetics of Carotenoids and Visual Color of Papaya PureeAhmed, J. et al. | 2002
- 2692
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Thermal Degradation Kinetics of Carotenoids and Visual Color of Papaya PureeAhmed, J. / Shivhare, U.S. / Sandhu, K.S. et al. | 2002
- 2696
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Measurement and Characterization of Bubble Nucleation in BeerLynch, D.M. / Bamforth, C.W. et al. | 2002
- 2696
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Food Engineering and Physical Properties - Measurement and Characterization of Bubble Nucleation in BeerLynch, D.M. et al. | 2002
- 2702
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Whey Protein‐Based Gel as a Model Material for Studying Initial Cleaning Mechanisms of Milk FoulingXin, H. / Chen, X.D. / ÖZkan, N. et al. | 2002
- 2702
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Food Engineering and Physical Properties - Whey Protein-Based Gel as a Model Material for Studying Initial Cleaning Mechanisms of Milk FoulingXin, H. et al. | 2002
- 2712
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Chocolate at a Sliding InterfaceLee, S. / Heuberger, M. / Rousset, P. et al. | 2002
- 2712
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Food Engineering and Physical Properties - Chocolate at a Sliding InterfaceLee, S. et al. | 2002
- 2718
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Food Engineering and Physical Properties - Tomographic Techniques for Measuring Fluid Flow PropertiesChoi, Y.J. et al. | 2002
- 2718
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Tomographic Techniques for Measuring Fluid Flow PropertiesChoi, Y.J. / Mccarthy, K.L. / Mccarthy, M.J. et al. | 2002
- 2725
-
Food Engineering and Physical Properties - Fermentation Process and Grain Structure of Baked Breads from Frozen Dough Using Freeze-Tolerant YeastsTakano, H. et al. | 2002
- 2725
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Fermentation Process and Grain Structure of Baked Breads from Frozen Dough Using Freeze‐Tolerant YeastsTakano, H. / Naito, S. / Ishida, N. et al. | 2002
- 2734
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Rheological Characteristics of Pimento Purée: Theoretical InterpretationCepedaand, E. / Gómez, R. et al. | 2002
- 2734
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Food Engineering and Physical Properties - Rheological Characteristics of Pimento Purée: Theoretical InterpretationCepeda, E. et al. | 2002
- 2740
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Growth, Viability and Activity of Bifidobacterium spp. in Skim Milk Containing PrebioticsBruno, F.A. / Lankaputhra, W.E.V. / Shah, N.P. et al. | 2002
- 2740
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Food Microbiology and Safety - Growth, Viability and Activity of Bifidobacterium spp. in Skim Milk Containing PrebioticsBruno, F.A. et al. | 2002
- 2745
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Food Microbiology and Safety - New Improved Method for Evaluation of Growth by Food Related Fungi on Biologically Derived MaterialsBergenholtz, K.P. et al. | 2002
- 2745
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New Improved Method for Evaluation of Growth by Food Related Fungi on Biologically Derived MaterialsBergenholtz, K.P. / Nielsen, P. V. et al. | 2002
- 2750
-
Food Microbiology and Safety - Microstructure of Feta Cheese Made Using Different Cultures as Determined by Confocal Scanning Laser MicroscopyHassan, A.N. et al. | 2002
- 2750
-
Microstructure of Feta Cheese Made Using Different Cultures as Determined by Confocal Scanning Laser MicroscopyHassan, A.N. / Frank, J.F. / Corredig, M. et al. | 2002
- 2754
-
Control of Listeria monocytogenes on the Surface of Refrigerated, Ready‐to‐eat Chicken Coated with Edible Zein Film Coatings Containing Nisin and/or Calcium PropionateJanes, M.E. / Kooshesh, S. / Johnson, M.G. et al. | 2002
- 2754
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Food Microbiology and Safety - Control of Listeria monocytogenes on the Surface of Refrigerated, Ready-to-eat Chicken Coated with Edible Zein Film Coatings Containing Nisin and-or Calcium PropionateJanes, M.E. et al. | 2002
- 2758
-
Using Dimethyldicarbonate to Minimize Sulfur Dioxide for Prevention of Fermentation from Excessive Yeast Contamination in Juice and Semi‐Sweet WineThrelfall, R.T. / Morris, J.R. et al. | 2002
- 2758
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Food Microbiology and Safety - Using Dimethyldicarbonate to Minimize Sulfur Dioxide for Prevention of Fermentation from Excessive Yeast Contamination in Juice and Semi-Sweet WineThrelfall, R.T. et al. | 2002
- 2764
-
Consumer Acceptance of Whey‐protein‐coated as Compared with Shellac‐coated ChocolateLee, S.‐Y. / Dangaran, K.L. / Guinard, J.‐X. et al. | 2002
- 2764
-
Sensory and Nutritive Qualities of Food - Consumer Acceptance of Whey-protein-coated as Compared with Shellac-coated ChocolateLee, S.-Y. et al. | 2002
- 2770
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Sensory and Nutritive Qualities of Food - Sensory Threshold of Light-Oxidized Flavor Defects in MilkChapman, K.W. et al. | 2002
- 2770
-
Sensory Threshold of Light‐Oxidized Flavor Defects in MilkChapman, K.W. / Whited, L.J. / Boor, K.J. et al. | 2002
- 2774
-
At What Temperatures Do Consumers Like to Drink Coffee?: Mixing MethodsLee, H.S. / O'Mahony, M. et al. | 2002
- 2774
-
Sensory and Nutritive Qualities of Food - At What Temperatures Do Consumers Like to Drink Coffee?: Mixing MethodsLee, H.S. et al. | 2002
- 2778
-
Essential Oils of New Pigmented Citrus Hybrids: Citrus sinensis L. Osbeck x C clementina Hort. ex TanakaRuberto, G. / Rapisarda, P. et al. | 2002
- 2778
-
Sensory and Nutritive Qualities of Food - Essential Oils of New Pigmented Citrus Hybrids: Citrus sinensis L. Osbeck x C. clementina Hort. ex TanakaRuberto, G. et al. | 2002
- 2781
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Sensory and Nutritive Qualities of Food - Cold Meat Cuts: Effect of Retail Light on PreferenceBarbut, S. et al. | 2002
- 2781
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Cold Meat Cuts: Effect of Retail Light on PreferenceBarbut, S. et al. | 2002
- 2785
-
Yogurt Thickness: Effects on Flavor Perception and LikingBrennan, E.M. / Setser, C. / Schmidt, K.A. et al. | 2002
- 2785
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Sensory and Nutritive Qualities of Food - Yogurt Thickness: Effects on Flavor Perception and LikingBrennan, E.M. et al. | 2002
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Author Index| 2002
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JFS Masthead| 2002
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IFT Membership Application for JFS Authors - Inside back cover| 2002
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Reader Survey| 2002