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
- C441
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Qualitative and Nutritional Differences in Processing Tomatoes Grown under Commercial Organic and Conventional Production SystemsBarrett, D.M. / Weakley, C. / Diaz, J.V. et al. | 2007
- C452
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Characterization of a Thermostable and Acidic-Tolerable b-Glucanase from Aerobic Fungi Trichoderma koningii ZJU-TWang, J. L. / Ruan, H. / Zhang, H. F. et al. | 2007
- C452
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Characterization of a Thermostable and Acidic‐Tolerable β‐Glucanase from Aerobic Fungi Trichoderma koningii ZJU‐TWang, J.‐L. / Ruan, H. / Zhang, H.‐F. et al. | 2007
- C457
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Carotenoids and Color of Fruit Juice and Milk Beverage MixturesZulueta, A. / Esteve, M.J. / Frígola, A. et al. | 2007
- C464
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Browning Prevention by Ascorbic Acid and 4‐Hexylresorcinol: Different Mechanisms of Action on Polyphenol Oxidase in the Presence and in the Absence of SubstratesArias, E. / González, J. / Peiró, J. M. et al. | 2007
- C471
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Chemical Structure and Physical Properties of Mung Bean Starches Isolated from 5 Domestic CultivarsKim, S.‐H. / Lee, B.‐H. / Baik, M.‐Y. et al. | 2007
- C478
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Comparison of Kinetic Profile of Free and Immobilized Glucose Oxidase, Immobilized on Low‐Density Polyethylene Using UV PolymerizationKothapalli, A. / Hayes, K. / Sadler, G. et al. | 2007
- C483
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The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured TherefromBrickley, C.A. / Auty, M.A.E. / Piraino, P. et al. | 2007
- C491
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Determination of Processing Effects and of Storage Stability on Vitamin K1 (Phylloquinone) in Sea Buckthorn Berries (Hippophaë rhamnoides L. ssp. rhamnoides) and Related ProductsGutzeit, D. / Baleanu, G. / Winterhalter, P. et al. | 2007
- C491
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Determination of Processing Effects and of Storage Stability on Vitamin K1 (Phylloquinone) in Sea Buckthorn Berries (Hippophae rhamnoides L. ssp. rhamnoides) and Related ProductsGutzeit, D. / Baleanu, G. / Winterhalter, P. et al. | 2007
- C498
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Characterization of Edible Film Fabricated with Channel Catfish (Ictalurus punctatus) Gelatin Extract Using Selected Pretreatment MethodsZhang, S. / Wang, Y. / Herring, J.L. et al. | 2007
- C504
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Oregano and Rosemary Extracts Inhibit Oxidation of Long‐Chain n‐3 Fatty Acids in Menhaden OilBhale, S.D. / Xu, Z. / Prinyawiwatkul, W. et al. | 2007
- C509
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Effect of High Pressure Treatment on the Quality of Rainbow Trout (Oncorhynchus mykiss) and Mahi Mahi (Coryphaena hippurus)Yagiz, Y. / Kristinsson, H.G. / Balaban, M.O. et al. | 2007
- C516
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Cellulase‐Assisted Extraction of Oligosaccharides from Defatted Rice BranPatindol, J. / Wang, L. / Wang, Y.‐J. et al. | 2007
- C522
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Simultaneous Depolymerization and Decolorization of Chitosan by Ozone TreatmentSeo, S. / King, J.M. / Prinyawiwatkul, W. et al. | 2007
- C527
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Amino Acid, Fatty Acid, and Mineral Profiles of Materials Recovered from Rainbow Trout (Oncorhynchus mykiss) Processing By‐Products Using Isoelectric Solubilization/PrecipitationChen, Y.‐C. / Tou, J.C. / Jaczynski, J. et al. | 2007
- E477
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Extrusion of Pea Starch Containing Lysozyme and Determination of Antimicrobial ActivityNam, S. / Scanlon, M.G. / Han, J.H. et al. | 2007
- E485
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Adhesion Modeling on Rough Low Linear Density PolyethyleneMeiron, T.S. / Saguy, I.S. et al. | 2007
- E492
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Exploring Imperfect Squeezing Flow Measurements in a Teflon Geometry for Semisolid FoodsTerpstra, M.E.J. / Janssen, A.M. / Linden, E. van der et al. | 2007
- E503
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Electrical Conductivity and Physical Properties of Surimi–Potato Starch under Ohmic HeatingPongviratchai, P. / Park, J.W. et al. | 2007
- E508
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Heat Transfer Models for Predicting Salmonella enteritidis in Shell Eggs Through Supply Chain DistributionAlmonacid, S. / Simpson, R. / Teixeira, A. et al. | 2007
- E518
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Improvement of Stability of Oil‐in‐Water Emulsions Containing Caseinate‐Coated Droplets by Addition of Sodium AlginatePallandre, S. / Decker, E.A. / McClements, D.J. et al. | 2007
- E525
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Exsanguination of Turbot and the Effect on Fillet Quality Measured Mechanically, by Sensory Evaluation, and with Computer VisionRoth, B. / Schelvis‐Smit, R. / Stien, L.H. et al. | 2007
- E532
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Study on Lycopene and Antioxidant Contents Variations in Tomatoes under Air‐Drying ProcessChang, C.‐H. / Liu, Y.‐C. et al. | 2007
- E541
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Impact of Particle Size Distribution on Rheological and Textural Properties of Chocolate Models with Reduced Fat ContentDo, T‐A.L. / Hargreaves, J.M. / Wolf, B. et al. | 2007
- E553
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Effects of Process Parameters on Quality Changes of Shrimp During Drying in a Jet‐Spouted Bed DryerNiamnuy, C. / Devahastin, S. / Soponronnarit, S. et al. | 2007
- M341
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Antibacterial Activity Directed Isolation of Compounds from Punica granatumNaz, S. / Siddiqi, R. / Ahmad, S. et al. | 2007
- M346
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Comparison of 3M™ Petrifilm™ Environmental Listeria Plates against Standard Enrichment Methods for the Detection of Listeria monocytogenes of Epidemiological Significance from Environmental SurfacesNyachuba, D.G. / Donnelly, C.W. et al. | 2007
- M355
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Antimicrobial Chitosan‐Lysozyme (CL) Films and Coatings for Enhancing Microbial Safety of Mozzarella CheeseDuan, J. / Park, S.‐I. / Daeschel, M.A. et al. | 2007
- M363
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Identification of Poultry Meat‐Derived Fatty Acids Functioning as Quorum Sensing Signal Inhibitors to Autoinducer‐2 (AI‐2)Widmer, K.W. / Soni, K. A. / Hume, M.E. et al. | 2007
- M369
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Lytic Antimicrobial Activity of Hen Egg White Lysozyme Immobilized to Polystyrene BeadsWu, Y. / Daeschel, M.A. et al. | 2007
- M375
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Development of a Sanitizing Fabric Wipe for Use on Food Contact SurfacesLee, J. / Lopes, J.A. / Pascall, M.A. et al. | 2007
- M382
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Acceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter CulturesYongsawatdigul, J. / Rodtong, S. / Raksakulthai, N. et al. | 2007
- M391
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Decontamination of Escherichia coli O157:H7 and Salmonella enterica on Blueberries Using Ozone and Pulsed UV‐LightBialka, K.L. / Demirci, A. et al. | 2007
- M397
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Antimicrobial Effect of Electrolyzed Oxidizing Water against Escherichia coli O157:H7 and Listeria monocytogenes on Fresh Strawberries (Fragaria×ananassa)Udompijitkul, P. / Daeschel, M.A. / Zhao, Y. et al. | 2007
- M397
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Antimicrobial Effect of Electrolyzed Oxidizing Water against Escherichia coli O157:H7 and Listeria monocytogenes on Fresh Strawberries (Fragariaxananassa)Udompijitkul, P. / Daeschel, M. A. / Zhao, Y. et al. | 2007
- M407
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Hydrodynamic Cavitation to Improve Bulk Fluid to Surface Mass Transfer in a Nonimmersed Ultraviolet System for Minimal Processing of Opaque and Transparent Fluid FoodsMilly, P.J. / Toledo, R.T. / Chen, J. et al. | 2007
- M414
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Inactivation of Food Spoilage Microorganisms by Hydrodynamic Cavitation to Achieve Pasteurization and Sterilization of Fluid FoodsMilly, P.J. / Toledo, R.T. / Harrison, M.A. et al. | 2007
- M423
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Quality Changes during Refrigerated Storage of MA‐Packaged Pre‐rigor Fillets of Farmed Atlantic Cod (Gadus morhua L.) Using Traditional MAP, CO2 Emitter, and VacuumHansen, A.Å. / Mørkøre, T. / Rudi, K. et al. | 2007
- M431
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Fermentation of Calcium‐Fortified Soymilk with Lactobacillus: Effects on Calcium Solubility, Isoflavone Conversion, and Production of Organic AcidsTang, A.L. / Shah, N.P. / Wilcox, G. et al. | 2007
- M437
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Synergistic Antiyeast Activity of Garlic Oil and Allyl Alcohol Derived from Alliin in GarlicChung, I. / Kwon, S.H. / Shim, S.‐T. et al. | 2007
- M441
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Combined Effect of Aqueous Chlorine Dioxide and Modified Atmosphere Packaging on Inhibiting Salmonella Typhimurium and Listeria monocytogenes in Mungbean SproutsJin, H.‐H. / Lee, S.‐Y. et al. | 2007
- M446
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Acid, Bile, and Heat Tolerance of Free and Microencapsulated Probiotic BacteriaDing, W.K. / Shah, N.P. et al. | 2007
- R131
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Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology: Case Studies: Executive Summary of a Task Force Report by the International Life Sciences Institute, Washington, D.C.| 2007
- R138
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Yerba Mate Tea (Ilex paraguariensis): A Comprehensive Review on Chemistry, Health Implications, and Technological ConsiderationsHeck, C.I. / De Mejia, E.G. et al. | 2007
- R152
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Calcium Fortificants: Overview and Strategies for Improving Calcium Nutriture of the U.S. PopulationRafferty, K. / Walters, G. / Heaney, R.P. et al. | 2007
- R159
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An Integrated Approach to Evaluate Food Antioxidant CapacitySun, T. / Tanumihardjo, S.A. et al. | 2007
- S623
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Effect of Winemaking Practices on Color Indexes and Selected Bioactive Phenolics of Aglianico WineGambuti, A. / Strollo, D. / Erbaggio, A. et al. | 2007
- S629
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Energy Content, Sensory Properties, and Microbiological Shelf Life of German Bologna‐Type Sausages Produced with Citrate or Phosphate and with Inulin as Fat ReplacerNowak, B. / Von Mueffling, T. / Grotheer, J. et al. | 2007
- S639
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The Sensory Interactions of Organic Acids and Various Flavors in Ramen Soup SystemsKang, M.‐W. / Chung, S.‐J. / Lee, H.‐S. et al. | 2007
- S648
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Effect of Pectin Enhancement on Plasma Quercetin and Fecal Flora in Rutin‐Supplemented MiceTamura, M. / Nakagawa, H. / Tsushida, T. et al. | 2007
- S652
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Heat‐Moisture Treatment of High‐Amylose Corn Starch Increases Dietary Fiber Content and Lowers Plasma Cholesterol in Ovariectomized RatsLiu, X. / Ogawa, H. / Ando, R. et al. | 2007
- S659
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Fresh Pasta Quality as Affected by Enrichment of Nonstarch PolysaccharidesBrennan, C.S. / Tudorica, C.M. et al. | 2007
- S666
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Chocolate Milk and the Hispanic ConsumerThompson, J.L. / Gerard, P.D. / Drake, M.A. et al. | 2007
- S676
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Cross‐Cultural Comparisons among the Sensory Characteristics of Fermented Soybean Using Korean and Japanese Descriptive Analysis PanelsChung, L. / Chung, S.‐J. et al. | 2007
- S689
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Zinc and Iron Bioavailability of Genetically Modified Soybeans in RatsMartino, H.S.D. / Martin, B.R. / Weaver, C.M. et al. | 2007
- S696
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Major Phenolic Acids and Total Antioxidant Activity in Mamaki Leaves, Pipturus albidusKartika, H. / Li, Q.X. / Wall, M.M. et al. | 2007
- S702
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Angiotensin‐I Converting Enzyme Inhibitory Peptide Derived from Porcine Skeletal Muscle Myosin and Its Antihypertensive Activity in Spontaneously Hypertensive RatsKatayama, K. / Mori, T. / Kawahara, S. et al. | 2007
- S707
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Sensory and Instrumental Analysis for Slipperiness and Compliance of Food during SwallowingSeo, H.‐S. / Hwang, I.K. / Han, T.R. et al. | 2007
- S714
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The Effect of Frequency of Consumption of Artificial Sweeteners on Sweetness Liking by WomenMahar, A. / Duizer, L.M. et al. | 2007
- S719
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Antiallergic Activities of Pigmented Rice Bran Extracts in Cell AssaysChoi, Sun Phil / Kang, Mi Young / Koh, Hee Jong et al. | 2007
- S727
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Identifying Drivers for Consumer Acceptance and Purchase Intent of Corn TortillaHerrera‐Corredor, J.A. / Saidu, J.E.P. / Khachatryan, A. et al. | 2007
- v
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Industrial Applications of Selected JFS Articles| 2007
- vii
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Section Changes in JFSLund, Daryl et al. | 2007