Lipid Oxidation, Volatiles, and Color Changes in Irradiated Raw Turkey Breast During Frozen Storage (English)
- New search for: Nam, K.C.
- New search for: Hur, S.J.
- New search for: Ismail, H.
- New search for: Ahn, D.U.
- New search for: Nam, K.C.
- New search for: Hur, S.J.
- New search for: Ismail, H.
- New search for: Ahn, D.U.
In:
Journal of Food Science
;
67
, 6
;
2061-2066
;
2002
- Article (Journal) / Electronic Resource
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Title:Lipid Oxidation, Volatiles, and Color Changes in Irradiated Raw Turkey Breast During Frozen Storage
-
Contributors:
-
Published in:Journal of Food Science ; 67, 6 ; 2061-2066
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Publisher:
- New search for: Blackwell Publishing Ltd
-
Publication date:2002-08-01
-
Size:6 pages
-
ISSN:
-
DOI:
-
Type of media:Article (Journal)
-
Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 67, Issue 6
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.
- 1990
-
Concise Reviews in Food Science - Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity EffectsCisneros-Zevallos, L. et al. | 2002
- 1990
-
Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity EffectsCisneros‐Zevallos, L. / Krochta, J.M. et al. | 2002
- 1996
-
Concise Reviews in Food Science - A Review on Residence Time Distribution (RTD) in Food Extruders and Study on the Potential of Neural Networks in RTD ModelingGanjyal, G. et al. | 2002
- 1996
-
A Review on Residence Time Distribution (RTD) in Food Extruders and Study on the Potential of Neural Networks in RTD ModelingGanjyal, G. / Hanna, M. et al. | 2002
- 2004
-
β‐Galactosidase Activity and Cell Wall Breakdown in ApricotsKovács, E. / Németh‐Szerdahelyi, E. et al. | 2002
- 2004
-
Food Chemistry and Toxicology - b-Galactosidase Activity and Cell Wall Breakdown in ApricotsKovács, E. et al. | 2002
- 2009
-
Comparison of FTIR, FT‐Raman, and NIR Spectroscopy in a Maple Syrup Adulteration StudyParadkar, M. M. / Sakhamuri, S. / Irudayaraj, J. et al. | 2002
- 2009
-
Food Chemistry and Toxicology - Comparison of FTIR, FT-Raman, and NIB Spectroscopy in a Maple Syrup Adulteration StudyParadkar, M.M. et al. | 2002
- 2016
-
Food Chemistry and Toxicology - Partial Purification and Characterization of Sulfhydryl Oxidase from Aspergillus nigerVignaud, C. et al. | 2002
- 2016
-
Partial Purification and Characterization of Sulfhydryl Oxidase from Aspergillus nigerVignaud, C. / Kaid, N. / Rakotozafy, L. / Davidou, S. / Nicolas, J. et al. | 2002
- 2023
-
Food Chemistry and Toxicology - Influence of Storage Time and Temperature on Absorption of Flavor Compounds from Solutions by Plastic Packaging MaterialsWillige, R.van et al. | 2002
- 2023
-
Influence of Storage Time and Temperature on Absorption of Flavor Compounds from Solutions by Plastic Packaging MaterialsVan Willige, R. / Schoolmeester, D. / Van Ooij, A. / Linssen, J. / Voragen, A. et al. | 2002
- 2032
-
Food Chemistry and Toxicology - Volatile Compounds Recovered by Solid-Phase Microextraction from Fresh Adductor Muscle and Total Lipids of Sea Scallop (Placopecten magellanicus) from Georges Bank (Nova Scotia)Linder, M. et al. | 2002
- 2032
-
Volatile Compounds Recovered by Solid‐Phase Microextraction from Fresh Adductor Muscle and Total Lipids of Sea Scallop (Placopecten magellanicus) from Georges Bank (Nova Scotia)Linder, M. / Ackman, R.G. et al. | 2002
- 2038
-
Food Chemistry and Toxicology - Chemical and Stability Characteristics of Structured Lipids from Borage (Borago officinalis L.) and Evening Primrose (Oenothera biennis L.) OilsSenanayake, S.P.J.N. et al. | 2002
- 2038
-
Chemical and Stability Characteristics of Structured Lipids from Borage (Borago officinalis L.) and Evening Primrose (Oenothera biennis L.) OilsSenanayake, S.P.J.N. / Shahidi, F. et al. | 2002
- 2046
-
Food Chemistry and Toxicology - Preparation of Low-Phosphorus Cow's MilkKoizumi, T. et al. | 2002
- 2046
-
Preparation of Low‐Phosphorus Cow's MilkKoizumi, T. / Murakami, K. / Kuwahara, T. / Ohnishi, Y. et al. | 2002
- 2051
-
Differential Inhibitory Effect of alpha‐, beta‐, gamma‐, and delta‐Tocopherols on the Metal‐Induced Oxidation of Cholesterol in Unilamellar Phospholipid‐Cholesterol LiposomesValenzuela, A. / Sanhueza, J. / Nieto, S. et al. | 2002
- 2051
-
Food Chemistry and Toxicology - Differential Inhibitory Effect of alpha-, beta-, gamma-, and delta-Tocopherols on the Metal-Induced Oxidation of Cholesterol in Unilamellar Phospholipid-Cholesterol LiposomesValenzuela, A. et al. | 2002
- 2056
-
Food Chemistry and Toxicology - Biogenic Amines Formation in Bigeye Tuna Steaks and Whole Skipjack TunaRossi, S. et al. | 2002
- 2056
-
Biogenic Amines Formation in Bigeye Tuna Steaks and Whole Skipjack TunaRossi, S. / Lee, C. / Ellis, P.C. / Pivarnik, L.F. et al. | 2002
- 2061
-
Lipid Oxidation, Volatiles, and Color Changes in Irradiated Raw Turkey Breast During Frozen StorageNam, K.C. / Hur, S.J. / Ismail, H. / Ahn, D.U. et al. | 2002
- 2061
-
Food Chemistry and Toxicology - Lipid Oxidation, Volatiles, and Color Changes in Irradiated Raw Turkey Breast During Frozen StorageNam, K.C. et al. | 2002
- 2067
-
Salmon Fillet Texture is Determined by Myofiber‐Myofiber and Myofiber‐Myocommata AttachmentTaylor, R.G. / Fjaera, S.O. / Skjervold, P.O. et al. | 2002
- 2067
-
Food Chemistry and Toxicology - Salmon Fillet Texture is Determined by Myofiber-Myofiber and Myofiber-Myocommata AttachmentTaylor, R.G. et al. | 2002
- 2072
-
Food Chemistry and Toxicology - Physicochemical Properties of Pacific Whiting Surimi as Affected by Various Freezing and Storage ConditionsReynolds, J. et al. | 2002
- 2072
-
Physicochemical Properties of Pacific Whiting Surimi as Affected by Various Freezing and Storage ConditionsReynolds, J. / Park, J.W. / Choi, Y.J. et al. | 2002
- 2079
-
Food Chemistry and Toxicology - Free Radicals in Wheat Seeds Studied by Electron Spin ResonanceSzöcs, F. et al. | 2002
- 2079
-
Free Radicals in Wheat Seeds Studied by Electron Spin ResonanceSzöcs, F. et al. | 2002
- 2083
-
Interconversions of Isoflavones in Soybeans as Affected by StorageHou, H.J. / Chang, K.C. et al. | 2002
- 2083
-
Food Chemistry and Toxicology - Interconversions of Isoflavones in Soybeans as Affected by StorageHou, H.J. et al. | 2002
- 2090
-
Food Chemistry and Toxicology - Histamine Formation in Fish Sauce ProductionBrillantes, S. et al. | 2002
- 2090
-
Histamine Formation in Fish Sauce ProductionBrillantes, S. / Paknoi, S. / Totakien, A. et al. | 2002
- 2095
-
Effect of Brine Concentration and Brining Time on Quality of Smoked Rainbow Trout FilletsJittinandana, S. / Kenney, P.B. / Slider, S.D. / Kiser, R.A. et al. | 2002
- 2095
-
Food Chemistry and Toxicology - Effect of Brine Concentration and Brining Time on Quality of Smoked Rainbow Trout FilletsJittinandana, S. et al. | 2002
- 2100
-
Nonenzymatic Browning in Amorphous Food Models: Effects of Glass Transition and WaterLievonen, S.M. / Roos, Y.H. et al. | 2002
- 2100
-
Food Chemistry and Toxicology - Nonenzymatic Browning in Amorphous Food Models: Effects of Glass Transition and WaterLievonen, S.M. et al. | 2002
- 2107
-
Food Chemistry and Toxicology - Effect of High Pressure and 4-Hexylresorcinol on Enzymatic Activity and Darkening in OystersPérez-Mateos, M. et al. | 2002
- 2107
-
Effect of High Pressure and 4‐Hexylresorcinol on Enzymatic Activity and Darkening in OystersPérez‐Mateos, M. / López‐Caballero, M.E. / Montero, P. et al. | 2002
- 2113
-
A Study of Enzymatic Hydrolysis of Starch in Potato PulpLiu, Q. et al. | 2002
- 2113
-
Food Chemistry and Toxicology - A Study of Enzymatic Hydrolysis of Starch in Potato PulpLiu, Q. et al. | 2002
- 2118
-
Food Chemistry and Toxicology - Protein Adsorption onto Metal Oxide Materials in White Wine Model SystemsPachova, V. et al. | 2002
- 2118
-
Protein Adsorption onto Metal Oxide Materials in White Wine Model SystemsPachova, V. / Ferrando, M. / Güell, C. / Lóapez, F. et al. | 2002
- 2122
-
Enzymatic Modification of Tomato Homogenate and Its Effect on Volatile Flavor CompoundsYilmaz, E. / Baldwin, E.A. / Shewfelt, R.L. et al. | 2002
- 2122
-
Food Chemistry and Toxicology - Enzymatic Modification of Tomato Homogenate and Its Effect on Volatile Flavor CompoundsYilmaz, E. et al. | 2002
- 2126
-
Food Chemistry and Toxicology - Influence of Soluble Lysine Maillard Reaction Products on Escherichia coli Amino Acid Lysine Auxotroph Growth-Based AssayLi, X. et al. | 2002
- 2126
-
Influence of Soluble Lysine Maillard Reaction Products on Escherichia coli Amino Acid Lysine Auxotroph Growth‐Based AssayLi, X. / Ricke, S.C. et al. | 2002
- 2129
-
Screening of South African Food Plants for Antioxidant ActivityLindsey, K.L. / Motsei, M.L. / Jäger, A.K. et al. | 2002
- 2129
-
Food Chemistry and Toxicology - Screening of South African Food Plants for Antioxidant ActivityLindsey, K.L. et al. | 2002
- 2132
-
Comparative Study of Selva and Camarosa Strawberries for the Commercial MarketCastro, I. / Gonçalves, O. / Teixeira, J.A. / Vicentesc, A.A. et al. | 2002
- 2132
-
Food Chemistry and Toxicology - Comparative Study of Selva and Camarosa Strawberries for the Commercial MarketCastro, I. et al. | 2002
- 2138
-
Food Chemistry and Toxicology - Effects of Papain and a Microbial Enzyme on Meat Proteins and Beef TendernessAshie, I.N.A. et al. | 2002
- 2138
-
Effects of Papain and a Microbial Enzyme on Meat Proteins and Beef TendernessAshie, I.N.A. / Sorensen, T.L. / Nielsen, P.M. et al. | 2002
- 2143
-
Food Chemistry and Toxicology - Contribution of Cellular Structure to the Large and Small Deformation Rheological Behavior of KiwifruitRojas, A.M. et al. | 2002
- 2143
-
Contribution of Cellular Structure to the Large and Small Deformation Rheological Behavior of KiwifruitRojas, A.M. / Delbon, M. / Marangoni, A.G. / Gerschenson, L.N. et al. | 2002
- 2149
-
Prediction of Process Lethality through Measurement of Maillard‐Generated Chemical MarkersWnorowski, A. / Yaylayan, V.A. et al. | 2002
- 2149
-
Food Chemistry and Toxicology - Prediction of Process Lethality through Measurement of Maillard-Generated Chemical MarkersWnorowski, A. et al. | 2002
- 2154
-
Food Engineering and Physical Properties - Inactivation of Pectin Methyl Esterase in Orange Juice by Pulsed Electric FieldsYeom, H.W. et al. | 2002
- 2154
-
Inactivation of Pectin Methyl Esterase in Orange Juice by Pulsed Electric FieldsYeom, H.W. / Zhang, Q.H. / Chism, G.W. et al. | 2002
- 2160
-
Food Engineering and Physical Properties - Disinfection and Solids Removal of Poultry Chiller Water by ElectroflotationTsai, L.-S. et al. | 2002
- 2160
-
Disinfection and Solids Removal of Poultry Chiller Water by ElectroflotationTsai, L.‐S. / Hernlem, B. / Huxsoll, C.C. et al. | 2002
- 2165
-
Food Engineering and Physical Properties - Diffusion of Nitrite and Nitrate Salts in Pork Tissue in the Presence of Sodium ChloridePinotti, A. et al. | 2002
- 2165
-
Diffusion of Nitrite and Nitrate Salts in Pork Tissue in the Presence of Sodium ChloridePinotti, A. / Graiver, N. / Califano, A. / Zaritzky, N. et al. | 2002
- 2172
-
Food Engineering and Physical Properties - Rheological Properties of Fish GelatinsGudmundsson, M. et al. | 2002
- 2172
-
Rheological Properties of Fish GelatinsGudmundsson, M. et al. | 2002
- 2177
-
Food Engineering and Physical Properties - Effect of a Starch-Lipid Fat Replacer on the Rheology of Soft-Serve Ice CreamByars, J. et al. | 2002
- 2177
-
Effect of a Starch‐Lipid Fat Replacer on the Rheology of Soft‐Serve Ice CreamByars, J. et al. | 2002
- 2183
-
Physical Stability of Spray‐Dried Milk Fat Emulsion as Affected by Emulsifiers and Processing ConditionsDanviriyakul, S. / McClements, D.J. / Decker, E. / Nawar, W.W. / Chinachoti, P. et al. | 2002
- 2183
-
Food Engineering and Physical Properties - Physical Stability of Spray-Dried Milk Fat Emulsion as Affected by Emulsifiers and Processing ConditionsDanviriyakul, S. et al. | 2002
- 2190
-
Food Engineering and Physical Properties - Effects of k-Carrageenan on Crystallization and Invertase Activity in Lactose-Sucrose SystemsKouassi, K. et al. | 2002
- 2190
-
Effects of κ‐Carrageenan on Crystallization and Invertase Activity in Lactose‐Sucrose SystemsKouassi, K. / Jouppila, K. / Roos, Y.H. et al. | 2002
- 2196
-
Properties of Wheat Dough at Sub‐Zero Temperatures and Freeze Tolerance of a Baker's Yeast (Saccharomyces cerevisiae)Stecchini, M.L. / Maltini, E. / Venir, E. / Del Torre, M. / Prospero, L. et al. | 2002
- 2196
-
Food Engineering and Physical Properties - Properties of Wheat Dough at Sub-Zero Temperatures and Freeze Tolerance of a Baker's Yeast (Saccharomyces cerevisiae)Stecchini, M.L. et al. | 2002
- 2202
-
Modified Atmosphere Packaging of Cut Belgian EndivesVan de Velde, M.D. / Van Loey, A.M. / Hendrickx, M.E. et al. | 2002
- 2202
-
Food Engineering and Physical Properties - Modified Atmosphere Packaging of Cut Belgian EndivesVelde, M.D.Van de et al. | 2002
- 2207
-
Food Engineering and Physical Properties - Predictive Equations for Dielectric Properties of NaCl, D-sorbitol and Sucrose Solutions and Surimi at 2450 MHzYaghmaee, P. et al. | 2002
- 2207
-
Predictive Equations for Dielectric Properties of NaCl, D‐sorbitol and Sucrose Solutions and Surimi at 2450 MHzAnd, P. Yaghmaee / Durance, T.D. et al. | 2002
- 2212
-
Food Engineering and Physical Properties - Energy Consumption, Density, and Rehydration Rate of Vacuum Microwave- and Hot-Air Convection- Dehydrated TomatoesDurance, T.D. et al. | 2002
- 2212
-
Energy Consumption, Density, and Rehydration Rate of Vacuum Microwave‐ and Hot‐Air Convection‐ Dehydrated TomatoesDurance, T.D. / Wang, J.H. et al. | 2002
- 2217
-
Mass Transfer During Sucrose Infusion into Potatoes under High PressureSopanangkul, A. / Ledward, D.A. / Niranjan, K. et al. | 2002
- 2217
-
Food Engineering and Physical Properties - Mass Transfer During Sucrose Infusion into Potatoes under High PressureSopanangkul, A. et al. | 2002
- 2221
-
Food Engineering and Physical Properties - Systematic Application of Time Temperature Integrators as Tools for Control of Frozen Vegetable QualityGiannakourou, M.C. et al. | 2002
- 2221
-
Systematic Application of Time Temperature Integrators as Tools for Control of Frozen Vegetable QualityAnd, M.C. Giannakourou / Taoukis, P.S. et al. | 2002
- 2229
-
Food Engineering and Physical Properties - Functional, Nutritional, Mycological, and Akara-making Properties of Stored Cowpea MealMcWatters, K.H. et al. | 2002
- 2229
-
Functional, Nutritional, Mycological, and Akara‐making Properties of Stored Cowpea MealMcWatters, K.H. / Chinnan, M.S. / Phillips, R.D. / Beuchat, L.R. / Reid, L.B. / Mensa‐Wilmot, Y.M. et al. | 2002
- 2235
-
In‐Line Measurement of Rheological Parameters and Modeling of Apparent Wall Slip in Diced Tomato Suspensions Using UltrasonicsDogan, N. / McCarthy, M.J. / Powell, R.L. et al. | 2002
- 2235
-
Food Engineering and Physical Properties - In-Line Measurement of Rheological Parameters and Modeling of Apparent Wall Slip in Diced Tomato Suspensions Using UltrasonicsDogan, N. et al. | 2002
- 2241
-
Bulgur Quality as Affected by Drying MethodsHayta, M. et al. | 2002
- 2241
-
Food Engineering and Physical Properties - Bulgur Quality as Affected by Drying MethodsHayta, M. et al. | 2002
- 2245
-
Food Engineering and Physical Properties - Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure-Treated Full Fat MilkHarte, F. et al. | 2002
- 2245
-
Yield Stress and Microstructure of Set Yogurt Made from High Hydrostatic Pressure‐Treated Full Fat MilkHarte, F. / Amonte, M. / Luedecke, L. / Swanson, B.G. / Barbosa‐Cánovas, G.V. et al. | 2002
- 2251
-
Food Engineering and Physical Properties - Spatial Investigation of the Non-frozen Water Distribution in Frozen Foods using NMR SPRITELee, S. et al. | 2002
- 2251
-
Spatial Investigation of the Non‐frozen Water Distribution in Frozen Foods using NMR SPRITELee, S. / Cornillon, P. / Kim, Y.R. et al. | 2002
- 2256
-
Food Engineering and Physical Properties - Food Powder Characteristics Important to Nonelectrostatic and Electrostatic Coating and DustinessRicks, N.P. et al. | 2002
- 2256
-
Food Powder Characteristics Important to Nonelectrostatic and Electrostatic Coating and DustinessRicks, N.P. / Barringer, S.A. / Fitzpatrick, J.J. et al. | 2002
- 2264
-
NEW PAGE CHARGE RATES| 2002
- 2266
-
Food Microbiology and Safety - Radiation Resistance of Listeria monocytogenes in the Presence or Absence of Sodium ErythorbateSommers, C.H. et al. | 2002
- 2266
-
Radiation Resistance of Listeria monocytogenes in the Presence or Absence of Sodium ErythorbateSommers, C.H. / Handel, A.P. / Niemira, B.A. et al. | 2002
- 2271
-
Aspergillus Flavus, Aspergillus Niger, and Penicillium Corylophilum Spoilage Prevention of Bakery Products by Means of Weak‐Acid PreservativesMarín, S. / Guynot, M.E. / Sanchis, V. / Arbonés, J. / Ramos, A.J. et al. | 2002
- 2271
-
Food Microbiology and Safety - Aspergillus Flavus, Aspergillus Niger, and Penicillium Corylophilum Spoilage Prevention of Bakery Products by Means of Weak-Acid PreservativesMarin, S. et al. | 2002
- 2278
-
Food Microbiology and Safety - Microbial Reduction Efficiencies of Filtration, Electrostatic Polarization, and UV Components of a Germicidal Air Cleaning SystemCundith, C.J. et al. | 2002
- 2278
-
Microbial Reduction Efficiencies of Filtration, Electrostatic Polarization, and UV Components of a Germicidal Air Cleaning SystemCundith, C.J. / Kerth, C.R. / Jones, W.R. / Mccaskey, T.A. / Kuhlers, D.L. et al. | 2002
- 2282
-
Development of a Steam Treatment to Eliminate Listeria monocytogenes From King Salmon (Oncorhynchus tshawytscha)Bremer, P.J. / Monk, I. / Osborne, C.M. / Hills, S. / Butler, R. et al. | 2002
- 2282
-
Food Microbiology and Safety - Development of a Steam Treatment to Eliminate Listeria monocytogenes From King Salmon (Oncorhynchus tshawytscha)Bremer, P.J. et al. | 2002
- 2288
-
Nisin: A Novel Substrate for Glutathione S‐Transferase Isolated from Fresh BeefRose, N.L. / Palcic, M.M. / Sporns, P. / McMullen, L.M. et al. | 2002
- 2288
-
Food Microbiology and Safety - Nisin: A Novel Substrate for Glutathione S-Transferase Isolated from Fresh BeefRose, N.L. et al. | 2002
- 2294
-
Food Microbiology and Safety - Pasteurization of Fresh Orange Juice Using Low-Energy Pulsed Electrical FieldHodgins, A.M. et al. | 2002
- 2294
-
Pasteurization of Fresh Orange Juice Using Low‐Energy Pulsed Electrical FieldHodgins, A.M. / Mittal, G.S. / Griffiths, M.W. et al. | 2002
- 2300
-
Food Microbiology and Safety - Marine Pseudoalteromonas sp. Composes Most of the Bacterial Population Developed in Oysters (Tiostrea chilensis) Spoiled During StorageRomero, J. et al. | 2002
- 2300
-
Marine Pseudoalteromonas sp. Composes Most of the Bacterial Population Developed in Oysters (Tiostrea chilensis) Spoiled During StorageRomero, J. / González, N. / Espejo, R.T. et al. | 2002
- 2304
-
Food Microbiology and Safety - Pasteurization of Milk Using Pulsed Electrical Field and AntimicrobialsSmith, K. et al. | 2002
- 2304
-
Pasteurization of Milk Using Pulsed Electrical Field and AntimicrobialsSmith, K. / Mittal, G.S. / Griffiths, M.W. et al. | 2002
- 2309
-
Food Microbiology and Safety - Expression of Soluble Thioredoxin Fused-Carp (Cyprinus carpio) Ovarian Cystatin in Escherichia coliTzeng, S.-S. et al. | 2002
- 2309
-
Expression of Soluble Thioredoxin Fused‐Carp (Cyprinus carpio) Ovarian Cystatin in Escherichia coliTzeng, S.‐S. / Chen, G.‐H. / Jiang, S.‐T. et al. | 2002
- 2317
-
Food Microbiology and Safety - Inhibition of Three Pathogens on Bologna and Summer Sausage Using Antimicrobial Edible FilmsCagri, A. et al. | 2002
- 2317
-
Inhibition of Three Pathogens on Bologna and Summer Sausage Using Antimicrobial Edible FilmsCagri, A. / Ustunol, Z. / Ryser, E.T. et al. | 2002
- 2325
-
Food Microbiology and Safety - Effect of Steam- and Hot-Water Post-Process Pasteurization on Microbial and Physical Property Measures of Fully Cooked Vacuum-Packaged Chicken Breast StripsMurphy, R.Y. et al. | 2002
- 2325
-
Effect of Steam‐ and Hot‐Water Post‐Process Pasteurization on Microbial and Physical Property Measures of Fully Cooked Vacuum‐Packaged Chicken Breast StripsMurphy, R.Y. / Berrang, M.E. et al. | 2002
- 2332
-
Hydration of Succinic Acid by Ultrasonication and its Effects on TasteMurata, Y. / Doe, M. / Yano, S. / Kataoka‐Shirasugi, N. et al. | 2002
- 2332
-
Sensory and Nutritive Qualities of Food - Hydration of Succinic Acid by Ultrasonication and its Effects on TasteMurata, Y. et al. | 2002
- 2336
-
Manufacture of Fermented Lactic Beverages Containing Probiotic CulturesOliveira, M. N. / Sodini, I. / Remeuf, R / Tissier, J.P. / Corrieu, G. et al. | 2002
- 2336
-
Sensory and Nutritive Qualities of Food - Manufacture of Fermented Lactic Beverages Containing Probiotic CulturesOliveira, M.N. et al. | 2002
- 2342
-
Sensory and Nutritive Qualities of Food - Effect of Commercial Starter Cultures on the Fatty Acid Composition of Pastirma (Turkish Dry Meat Product)Aksu, M.I. et al. | 2002
- 2342
-
Effect of Commercial Starter Cultures on the Fatty Acid Composition of Pastirma (Turkish Dry Meat Product)Aksu, M.I. / Kaya, M. et al. | 2002
- 2346
-
Sensory and Nutritive Qualities of Food - Comparison of Commercial Enzymes for the Processing of Marula Pulp, Wine, and SpiritsFundira, M. et al. | 2002
- 2346
-
Comparison of Commercial Enzymes for the Processing of Marula Pulp, Wine, and SpiritsFundira, M. / Blom, M. / Pretorius, I.S. / Van Rensburg, P. et al. | 2002
- 2352
-
Sensory and Nutritive Qualities of Food - Effects of Docosahexaenoic Acid Content in Triacylglycerol on Human Taste PerceptionKoriyama, T. et al. | 2002
- 2352
-
Effects of Docosahexaenoic Acid Content in Triacylglycerol on Human Taste PerceptionKoriyama, T. / Kohata, T. / Watanabe, K. / Abe, H. et al. | 2002
- 2357
-
Comparison of the Availability of Various Iron Fortificants in Bread and Milk Using an In Vitro Digestion/Caco‐2 Cell Culture MethodYeung, A.C. / Glahn, R.P. / Miller, D.D. et al. | 2002
- 2357
-
Sensory and Nutritive Qualities of Food - Comparison of the Availability of Various Iron Fortificants in Bread and Milk Using an In Vitro Digestion-Caco-2 Cell Culture MethodYeung, A.C. et al. | 2002
- 2362
-
Spoilage of King Salmon (Oncorhynchus tshawytscha) Fillets Stored Under Different AtmospheresFletcher, G.C. / Summers, G. / Corrigan, V. / Cumarasamy, S. / Dufour, J.P. et al. | 2002
- 2362
-
Sensory and Nutritive Qualities of Food - Spoilage of King Salmon (Oncorhynchus tshawytscha) Fillets Stored Under Different AtmospheresFletcher, G.C. et al. | 2002
- 2375
-
Sensory and Nutritive Qualities of Food - The Effects of Water Extract of Polygonatum Odoratum (Mill) Druce on Insulin Resistance in 90% Pancreatectomized RatsChoi, S.B. et al. | 2002
- 2375
-
The Effects of Water Extract of Polygonatum Odoratum (Mill) Druce on Insulin Resistance in 90% Pancreatectomized RatsChoi, S.B. / Park, S. et al. | 2002
- 2380
-
Consumer Acceptability of Viscosity in Processed Tomato Products by African‐American, Latino, and Prototypical Consumer GroupsClaybon, K.T. / Barringer, S.A. et al. | 2002
- 2380
-
Sensory and Nutritive Qualities of Food - Consumer Acceptability of Viscosity in Processed Tomato Products by African-American, Latino, and Prototypical Consumer GroupsClaybon, K.T. et al. | 2002
- 2385
-
Sensory and Nutritive Qualities of Food - Effect of Lipid Extraction Process on Performance of Texturized Soy Flour Added Wheat BreadRyan, K.J. et al. | 2002
- 2385
-
Effect of Lipid Extraction Process on Performance of Texturized Soy Flour Added Wheat BreadRyan, K.J. / Homco‐Ryan, C.L. / Jenson, J. / Robbins, K.L. / Prestat, C. / Brewer, M.S. et al. | 2002
- 2391
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Sensory and Nutritive Qualities of Food - Physical and Sensory Characteristics of Reduced-Fat Breakfast Sausages Formulated With Barley b-GlucanMorin, L.-A. et al. | 2002
- 2391
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Physical and Sensory Characteristics of Reduced‐Fat Breakfast Sausages Formulated With Barley β‐GlucanMorin, L.A. / Temelli, F. / McMullen, L. et al. | 2002
- 2397
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Rapid Assessment of Rancidity in Complex Meat Products by Front Face Fluorescence SpectroscopyWold, J.P. / Mielnik, M. / Pettersen, M.K. / Aaby, K. / Baardseth, P. et al. | 2002
- 2397
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Sensory and Nutritive Qualities of Food - Rapid Assessment of Rancidity in Complex Meat Products by Front Face Fluorescence SpectroscopyWold, J.P. et al. | 2002
- 2405
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Sensory and Nutritive Qualities of Food - Bioconversion of Egg Cholesterol to Pro-vitamin D Sterols with Tetrahymena ThermophilaValcarce, G. et al. | 2002
- 2405
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Bioconversion of Egg Cholesterol to Pro‐vitamin D Sterols with Tetrahymena ThermophilaValcarce, G. / Nusblat, A. / Florin‐Christensen, J / Nudel, B.C. et al. | 2002
- 2410
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Effect of Paprika (Capsicum annum) on Color of Spanish‐type Sausages During the Resting StageFernández‐López, J. / Pérez‐Alvarez, J.A. / Sayas‐Barberá, E. / López‐Santoveña, F. et al. | 2002
- 2410
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Sensory and Nutritive Qualities of Food - Effect of Paprika (Capsicum annum) on Color of Spanish-type Sausages During the Resting StageFernández-Lopez, J. et al. | 2002
- 2415
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Sensory Descriptive Analysis Between White Wines Fermented With Oak Chips and In BarrelsGutiérrez Afonso, V.L. et al. | 2002
- 2415
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Sensory and Nutritive Qualities of Food - Sensory Descriptive Analysis Between White Wines Fermented With Oak Chips and In BarrelsGutiérrez Afonso, V.L. et al. | 2002
- 2420
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Preference Mapping of Domestic/Imported Jasmine Rice for U.S.‐Asian ConsumersSuwansri, S. / Meullenet, J.‐F. / Hankins, J. A. / Griffin, K. et al. | 2002
- 2420
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Sensory and Nutritive Qualities of Food - Preference Mapping of Domestic-Imported Jasmine Rice for U.S.-Asian ConsumersSuwansri, S. et al. | 2002
- 2432
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Color Changes of Tomato Purees During Storage at Freezing TemperaturesCalligaris, S. / Falcone, P. / Anese, M. et al. | 2002
- 2432
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Sensory and Nutritive Qualities of Food - Color Changes of Tomato Purees During Storage at Freezing TemperaturesCalligaris, S. et al. | 2002
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JFS Masthead| 2002
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Author Index| 2002
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Reader Survey| 2002
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IFT Membership Application for JFS Authors| 2002