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
- 2618
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Predictive Analysis of Cocoa Procyanidins Using Near‐Infrared Spectroscopy TechniquesWHITACRE, E. / LIVER, J. O / VAN DEN BROEK, R. et al. | 2003
- 2618
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Food Chemistry and Toxicology - Predictive Analysis of Cocoa Procyanidins Using Near-Infrared Spectroscopy TechniquesWhitacre, E. et al. | 2003
- 2623
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Relationship Between Fragmentation of Myofibrils and Liberation of Phospholipids from Z‐Disks Induced by Calcium Ions at 0.1 mM: Mechanism of Tenderization of Pork and Beef during Postmortem AgingSHIMADA, K. / TAKAHASHI, K. et al. | 2003
- 2623
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Food Chemistry and Toxicology - Relationship Between Fragmentation of Myofibrils and Liberation of Phospholipids from Z-Disks Induced by Calcium Ions at 0.1 mM: Mechanism of Tenderization of Pork and Beef during Postmortem AgingShimada, K. et al. | 2003
- 2630
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Food Chemistry and Toxicology - The Use of Potato and Sweet Potato Starches Affects White Salted Noodle QualityChen, Z. et al. | 2003
- 2630
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The Use of Potato and Sweet Potato Starches Affects White Salted Noodle QualityCHEN, Z. / SCHOLS, H. A. / VORAGEN, A. G. J. et al. | 2003
- 2638
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Food Chemistry and Toxicology - Comparison of Functional Characteristics of Modified Corn Gluten Meal In Vitro and in an Emulsified Meat Model SystemHomco-Ryan, C.L. et al. | 2003
- 2638
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Comparison of Functional Characteristics of Modified Corn Gluten Meal In Vitro and in an Emulsified Meat Model SystemHOMCO‐RYAN, C. L. / RYAN, K. J. / BREWER, M. S. et al. | 2003
- 2644
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Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated α,α‐Trehalose SolutionsCERDEIRA, M. / PUPPO, M. C. / MARTINI, S. et al. | 2003
- 2644
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Food Chemistry and Toxicology - Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated a,a-Trehalose SolutionsCerdeira, M. et al. | 2003
- 2651
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Soy Protein Fortification of a Low‐fat Dairy‐based Ice CreamFRIEDECK, K. G. / ARAGUL‐YUCEER, Y. K / DRAKE, M. A. et al. | 2003
- 2651
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Food Chemistry and Toxicology - Soy Protein Fortification of a Low-fat Dairy-based Ice CreamFriedeck, K.G. et al. | 2003
- 2658
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Food Chemistry and Toxicology - Fish Species Identification by Means of Restriction Fragment Length Polymorphism and High-Performance Liquid ChromatographyHorstkotte, B. et al. | 2003
- 2658
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Fish Species Identification by Means of Restriction Fragment Length Polymorphism and High‐Performance Liquid ChromatographyHORSTKOTTE, B. / REHBEIN, H. et al. | 2003
- 2667
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Food Chemistry and Toxicology - Integration of Rapid Derivatization and Gradient Elution Techniques for Enhanced High-Performance Liquid Chromatography Analysis of Key Amino Acids in Wheat FlourFermin, B.C. et al. | 2003
- 2667
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Integration of Rapid Derivatization and Gradient Elution Techniques for Enhanced High‐Performance Liquid Chromatography Analysis of Key Amino Acids in Wheat FlourFERMIN, B. C. / RADINSKY, J. A. / KRATOCHVIL, R. J. et al. | 2003
- 2672
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Antioxidant Properties of Milled‐rice Co‐products and Their Effects on Lipid Oxidation in Ground BeefHIH, F. F. S / DAIGLE, K. W. et al. | 2003
- 2672
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Food Chemistry and Toxicology - Antioxidant Properties of Milled-Rice Co-Products and Their Effects on Lipid Oxidation in Ground BeefShih, F.F. et al. | 2003
- 2676
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Food Chemistry and Toxicology - Milled Rice Oxidation Volatiles and Odor DevelopmentLam, H.S. et al. | 2003
- 2676
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Milled Rice Oxidation Volatiles and Odor DevelopmentLAM, H. S. / PROCTOR, A. et al. | 2003
- 2684
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Food Engineering and Physical Properties - Use of Positron-Emission Particle Tracking (PEPT) Technique for Velocity Measurements in Model Food FluidsBakalis, S. et al. | 2003
- 2684
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Use of Positron‐Emission Particle Tracking (PEPT) Technique for Velocity Measurements in Model Food FluidsBAKALIS, S. / COX, P. W. / WANG‐NOLAN, W. et al. | 2003
- 2693
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Production of Multiphase Water‐Insoluble Microcapsules for Cell Microencapsulation Using an Emulsification/Spray‐drying TechnologyPICOT, A. / LACROIX, C. et al. | 2003
- 2693
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Food Engineering and Physical Properties - Production of Multiphase Water-Insoluble Microcapsules for Cell Microencapsulation Using an Emulsification-Spray-drying TechnologyPicot, A. et al. | 2003
- 2701
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Food Engineering and Physical Properties - Kinetic Analysis of Osmotic Dehydration Carried Out with Reused Sucrose SyrupMoyano, P.C. et al. | 2003
- 2701
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Kinetic Analysis of Osmotic Dehydration Carried Out with Reused Sucrose SyrupMOYANO, P. C. / ZÚÑIGA, R. N. et al. | 2003
- 2706
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Recovery of Aroma Compounds from Dilute Model Blueberry Solution by PervaporationPENG, M. / LIU, S. X. et al. | 2003
- 2706
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Food Engineering and Physical Properties - Recovery of Aroma Compounds from Dilute Model Blueberry Solution by PervaporationPeng, M. et al. | 2003
- 2711
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Food Engineering and Physical Properties - Structure Oil-Absorption Relationships During Deep-Fat FryingBouchon, P. et al. | 2003
- 2711
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Structure Oil‐Absorption Relationships During Deep‐Fat FryingOUCHON, P. B / AGUILERA, J. M. / PYLE, D. L. et al. | 2003
- 2717
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Food Engineering and Physical Properties - Encapsulation of Fish Oil by an Enzymatic Gelation Process Using Transglutaminase Cross-linked ProteinsCho, Y.-H. et al. | 2003
- 2717
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Encapsulation of Fish Oil by an Enzymatic Gelation Process Using Transglutaminase Cross‐linked ProteinsCHO, Y. H. / SHIM, H. K. / PARK, J. et al. | 2003
- 2724
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Effects of Soy Glycinin Addition on the Conformation and Gel Strength of Two Pork Myosin TypesLÓPEZ‐DÍAZ, J. A. / RODRÍGUEZ‐ROMERO, A. / HERNÁNDEZ‐SANTOYO, A. et al. | 2003
- 2724
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Food Engineering and Physical Properties - Effects of Soy Glycinin Addition on the Conformation and Gel Strength of Two Pork Myosin TypesLopez-Diaz, J.A. et al. | 2003
- 2730
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Stability of Lycopene Emulsions in Food SystemsRIBEIRO, H. S. / AX, K. / SCHUBERT, H. et al. | 2003
- 2730
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Food Engineering and Physical Properties - Stability of Lycopene Emulsions in Food SystemsRibeiro, H.S. et al. | 2003
- 2735
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Food Engineering and Physical Properties - Modeling Wound-Induced Respiration of Fresh-Cut Carrots (Daucus carota L.)Surjadinata, B.B. et al. | 2003
- 2735
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Modeling Wound‐induced Respiration of Fresh‐cut Carrots (Daucus carota L.)SURJADINATA, B. B. / CISNEROS‐ZEVALLOS, L. et al. | 2003
- 2742
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Food Microbiology and Safety - Development of a Chemically Defined Medium for Growth of Bifidobacterium animalisKongo, J.M. et al. | 2003
- 2742
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Development of a Chemically Defined Medium for Growth of Bifidobacterium animalisKongo, J. M. / Gomes, A. M. P. / Malcata, F. X. et al. | 2003
- 2747
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Food Microbiology and Safety - Ozone and Chlorine Treatment of Minimally Processed LettuceGarcia, A. et al. | 2003
- 2747
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Ozone and Chlorine Treatment of Minimally Processed LettuceGARCIA, A. / MOUNT, J. R. / DAVIDSON, P. M. et al. | 2003
- 2752
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Improved Culturing Techniques for CampylobacterREILLY, S. S. / GILLILAND, S. E. et al. | 2003
- 2752
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Food Microbiology and Safety - Improved Culturing Techniques for CampylobacterReilly, S.S. et al. | 2003
- 2758
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Food Microbiology and Safety - Comparison of the Real-time Microrespirometer and Aerobic Plate Count Methods for Determination of Microbial Quality in Ground BeefLi, X. et al. | 2003
- 2758
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Comparison of the Real‐time Microrespirometer and Aerobic Plate Count Methods for Determination of Microbial Quality in Ground BeefLI, X. / HSIEH, Y. H. P. et al. | 2003
- 2764
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Food Microbiology and Safety - Evaluation of Sensory and Microbiological Changes and Identification of Proteolytic Bacteria during the Iced Storage of Farmed Turbot (Psetta maxima)Rodriguez, O et al. | 2003
- 2764
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Evaluation of Sensory and Microbiological Changes and Identification of Proteolytic Bacteria during the Iced Storage of Farmed Turbot (Psetta maxima)RODRÍGUEZ, Ó. / BARROS‐VELÁZQUEZ, J. / OJEA, A. et al. | 2003
- 2772
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Cold Plasma Synthesis of Poly(ethylene glycol)‐like Layers on Stainless‐Steel Surfaces to Reduce Attachment and Biofilm Formation by Listeria monocytogenesWANG, Y. / SOMERS, E. B. / MANOLACHE, S. et al. | 2003
- 2772
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Food Microbiology and Safety - Cold Plasma Synthesis of Poly(ethylene glycol)-like Layers on Stainless-Steel Surfaces to Reduce Attachment and Biofilm Formation by Listeria monocytogenesWang, Y. et al. | 2003
- 2780
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Lethality of Listeria monocytogenes in Fully Cooked and Vacuum Packaged Chicken Leg Quarters During Steam PasteurizationMurphy, R. Y. / Driscoll, K. H. / Arnold, M. E. et al. | 2003
- 2780
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Food Microbiology and Safety - Lethality of Listeria monocytogenes in Fully Cooked and Vacuum Packaged Chicken Leg Quarters During Steam PasteurizationMurphy, R.Y. et al. | 2003
- 2784
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Radiation Sensitivity and Recoverability of Listeria monocytogenes and Salmonella on 4 Lettuce TypesNIEMIRA, B. A. et al. | 2003
- 2784
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Food Microbiology and Safety - Radiation Sensitivity and Recoverability of Listeria monocytogenes and Salmonella on 4 Lettuce TypesNiemira, B.A. et al. | 2003
- 2788
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Food Microbiology and Safety - Bioactive Packaging Materials from Edible Chitosan Polymer -- Antimicrobial Activity Assessment on Dairy-Related ContaminantsComa, V. et al. | 2003
- 2788
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Bioactive Packaging Materials from Edible Chitosan Polymer—Antimicrobial Activity Assessment on Dairy‐Related ContaminantsCOMA, V. / DESCHAMPS, A. / MARTIAL‐GROS, A. et al. | 2003
- 2793
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Lethal and Sublethal Action of Acetic Acid on Salmonella In Vitro and on Cut Surfaces of Apple SlicesLIAO, C. H. / SHOLLENBERGER, L. M. / PHILLIPS, J. G. et al. | 2003
- 2793
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Food Microbiology and Safety - Lethal and Sublethal Action of Acetic Acid on Salmonella In Vitro and on Cut Surfaces of Apple SlicesLiao, C.-H. et al. | 2003
- 2800
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Sensory and Nutritive Qualities of Food - Physicochemical and Sensory Properties of Soymilk-Incorporated BulgurHayta, M. et al. | 2003
- 2800
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Physicochemical and Sensory Properties of Soymilk‐incorporated BulgurHAYTA, M. / ALPASLAN, M. / CAKMAKLI, U. et al. | 2003
- 2804
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Scanning Electron Microscopy, Rheological Characteristics, and Bread‐Baking Performance of Wheat‐Flour Dough as Affected by EnzymesINDRANI, D. / PRABHASANKAR, P. / RAJIV, J. et al. | 2003
- 2804
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Sensory and Nutritive Qualities of Food - Scanning Electron Microscopy, Rheological Characteristics, and Bread-Baking Performance of Wheat-Flour Dough as Affected by EnzymesIndrani, D. et al. | 2003
- 2810
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Sensory and Nutritive Qualities of Food - Spoilage of Rested Harvested King Salmon (Oncorhynchus tshawytscha)Fletcher, G.C. et al. | 2003
- 2810
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Spoilage of Rested Harvested King Salmon (Oncorhynchus tshawytscha)FLETCHER, G. C. / CORRIGAN, V. K. / SUMMERS, G. et al. | 2003
- 2817
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Sensory and Nutritive Qualities of Food - Analytical Method for Determination of Some Aroma Compounds on White Wines by Solid Phase Microextraction and Gas ChromatographySilva Ferreira, A.C. et al. | 2003
- 2817
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Analytical Method for Determination of Some Aroma Compounds on White Wines by Solid Phase Microextraction and Gas ChromatographyFERREIRA, A. C. SILVA / DE PINHO, P. G UEDES et al. | 2003
- 2821
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Annual Indexes: Subjects, Authors, Reviewers| 2003
- 2867
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Information for Authors: IFT Scientific Journals| 2003
- 2875
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IFT Membership Application| 2003
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New JFS Features for 2004| 2003
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Page Charge Notice| 2003
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Subject Index| 2003
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Author Index| 2003
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Industrial Application Briefs| 2003
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JFS Masthead| 2003