Simultaneous Analysis of Tocopherols, Cholesterol, and Phytosterols Using Gas Chromatography (English)
- New search for: Du, M.
- New search for: Ahn, D.U.
- New search for: Du, M.
- New search for: Ahn, D.U.
In:
Journal of Food Science
;
67
, 5
;
1696-1700
;
2002
- Article (Journal) / Electronic Resource
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Title:Simultaneous Analysis of Tocopherols, Cholesterol, and Phytosterols Using Gas Chromatography
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Contributors:
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Published in:Journal of Food Science ; 67, 5 ; 1696-1700
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Publisher:
- New search for: Blackwell Publishing Ltd
-
Publication date:2002-06-01
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Size:5 pages
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ISSN:
-
DOI:
-
Type of media:Article (Journal)
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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 5
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.
- 1594
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Water Desirable for the Human Body in Terms of Oxidation‐Reduction Potential (ORP) to pH RelationshipOkouchi, S. / Suzuki, M. / Sugano, K. / Kagamimori, S. / Ikeda, S. et al. | 2002
- 1594
-
Concise Reviews in Food Science - Water Desirable for the Human Body in Terms of Oxidation-Reduction Potential (ORP) to pH RelationshipOkouchi, S. et al. | 2002
- 1600
-
Food Chemistry and Toxicology - Storage Water Activity Effect on Oxidation and Sensory Properties of High-Oleic PeanutsBaker, G.L. et al. | 2002
- 1600
-
Storage Water Activity Effect on Oxidation and Sensory Properties of High‐Oleic PeanutsBaker, G.L. / Sims, C.A. / Gorbet, D.A. / Sanders, T.H. / O'Keefe, S.F. et al. | 2002
- 1604
-
Food Chemistry and Toxicology - Interactions Between Wine Lees and Polyphenols: Influence on Oxygen Consumption Capacity During Simulation of Wine AgingSalmon, J.M. et al. | 2002
- 1604
-
Interactions Between Wine Lees and Polyphenols: Influence on Oxygen Consumption Capacity During Simulation of Wine AgingSalmon, J.M. / Fornairon‐Bonnefond, C. / Mazauric, J.P. et al. | 2002
- 1610
-
Food Chemistry and Toxicology - Thermal and High-Pressure Inactivation of Tomato Polygalacturonase: A Kinetic StudyFachin, D. et al. | 2002
- 1610
-
Thermal and High‐Pressure Inactivation of Tomato Polygalacturonase: A Kinetic StudyFachin, D. / Loey, A. Van / VanLoeyIndrawati, A. / Ludikhuyze, L. / Hendrickx, M. et al. | 2002
- 1616
-
New HPLC Method to Determine Ethyl Carbamate in Alcoholic Beverages Using Fluorescence DetectionHerbert, P. / Santos, L. / Bastos, M. / Barros, P. / Alves, A. et al. | 2002
- 1616
-
Food Chemistry and Toxicology - New HPLC Method to Determine Ethyl Carbamate in Alcoholic Beverages Using Fluorescence DetectionHerbert, P. et al. | 2002
- 1621
-
Sucrose Degradation Under Model Processing ConditionsAndrews, L.S. / Godshall, M.A. / Moore, S. et al. | 2002
- 1621
-
Food Chemistry and Toxicology - Sucrose Degradation Under Model Processing ConditionsAndrews, L.S. et al. | 2002
- 1625
-
Honey Amylase Activity and Food Starch DegradationBabacan, S. / Pivarnik, L.F. / Rand, A.G. et al. | 2002
- 1625
-
Food Chemistry and Toxicology - Honey Amylase Activity and Food Starch DegradationBabacan, S. et al. | 2002
- 1631
-
Food Chemistry and Toxicology - Desulfiting Dried Apricots by Hydrogen PeroxideOzkan, M. et al. | 2002
- 1631
-
Desulfiting Dried Apricots by Hydrogen PeroxideOzkan, M. / Cemeroglu, B. et al. | 2002
- 1636
-
Food Chemistry and Toxicology - Influence of Some Protease Inhibitors on Gelation of Squid MuscleAyensa, M.G. et al. | 2002
- 1636
-
Influence of Some Protease Inhibitors on Gelation of Squid MuscleAyensa, M.G. / Montero, M.P. / Borderías, A.J. / Hurtado, J.L. et al. | 2002
- 1642
-
Relationship Between Thermal Denaturation of Porcine Muscle Proteins and Water‐holding CapacityDeng, Y. / Rosenvold, K. / Karlsson, A.H. / Horn, P. / Hedegaard, J. / Steffensen, C.L. / Andersen, H.J. et al. | 2002
- 1642
-
Food Chemistry and Toxicology - Relationship Between Thermal Denaturation of Porcine Muscle Proteins and Water-holding CapacityDeng, Y. et al. | 2002
- 1648
-
Food Chemistry and Toxicology - Study of the Influence of Osmotic Dehydration and Freezing on the Volatile Profile of StrawberriesTalens, P. et al. | 2002
- 1648
-
Study of the Influence of Osmotic Dehydration and Freezing on the Volatile Profile of StrawberriesTalens, P. / Escriche, I. / Martinez‐Navarrete, N. / Chiralt, A. et al. | 2002
- 1654
-
Storage Stability of Extruded Products from Blends of Meat and Nonmeat Ingredients: Evaluation Methods and Antioxidative Effects of Onion, Carrot, and Oat IngredientsJamora, J.J. / Rhee, K.S. et al. | 2002
- 1654
-
Food Chemistry and Toxicology - Storage Stability of Extruded Products from Blends of Meat and Nonmeat Ingredients: Evaluation Methods and Antioxidative Effects of Onion, Carrot, and Oat IngredientsJamora, J.J. et al. | 2002
- 1660
-
Food Chemistry and Toxicology - Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two PretreatmentsLee, J. et al. | 2002
- 1660
-
Impact of Juice Processing on Blueberry Anthocyanins and Polyphenolics: Comparison of Two PretreatmentsLee, J. / Durst, R.W. / Wrolstad, R.E. et al. | 2002
- 1668
-
Juice Clarification by Thermostable Fractions of Marsh Grapefruit PectinmethylesteraseCorredig, M. / Wicker, L. et al. | 2002
- 1668
-
Food Chemistry and Toxicology - Juice Clarification by Thermostable Fractions of Marsh Grapefruit PectinmethylesteraseCorredig, M. et al. | 2002
- 1672
-
Food Chemistry and Toxicology - Identification of Cephalopod Species (Ommastrephidae and Loliginidae) in Seafood Products by Forensically Informative Nucleotide Sequencing (FINS)Chapela, M.J. et al. | 2002
- 1672
-
Identification of Cephalopod Species (Ommastrephidae and Loliginidae) in Seafood Products by Forensically Informative Nucleotide Sequencing (FINS)Chapela, M.J. / Sotelo, C.G. / Calo‐Mata, P. / Pérez‐Martín, R.I. / Rehbein, H. / Hold, G.L. / Quinteiro, J. / Rey‐Méndez, M. / Rosa, C. / Santos, A.T. et al. | 2002
- 1677
-
Factors Determining Yield Stress and Overrun of Whey Protein FoamsLuck, P.J. / Bray, N. / Foegeding, E.A. et al. | 2002
- 1677
-
Food Chemistry and Toxicology - Factors Determining Yield Stress and Overrun of Whey Protein FoamsLuck, P.J. et al. | 2002
- 1682
-
Physiochemical Properties of Polysaccharides Extracted from Tofu Processing WastewaterSonda, T.S. / Kain, R.J. / Yao, H. et al. | 2002
- 1682
-
Food Chemistry and Toxicology - Physiochemical Properties of Polysaccharides Extracted from Tofu Processing WastewaterSonda, T.S. et al. | 2002
- 1688
-
Food Chemistry and Toxicology - Identification of Ostrich Meat by Restriction Fragment Length Polymorphism (RFLP) Analysis of cytochrome b GeneAbdulmawjood, A. et al. | 2002
- 1688
-
Identification of Ostrich Meat by Restriction Fragment Length Polymorphism (RFLP) Analysis of cytochrome b GeneAbdulmawjood, A. / Bülte, M. et al. | 2002
- 1692
-
Color, Oxidation‐Reduction Potential, and Gas Production of Irradiated Meats from Different Animal SpeciesKim, Y.H. / Nam, K.C. / Ahn, D.U. et al. | 2002
- 1692
-
Food Chemistry and Toxicology - Color, Oxidation-Reduction Potential, and Gas Production of Irradiated Meats from Different Animal SpeciesKim, Y.H. et al. | 2002
- 1696
-
Simultaneous Analysis of Tocopherols, Cholesterol, and Phytosterols Using Gas ChromatographyDu, M. / Ahn, D.U. et al. | 2002
- 1696
-
Food Chemistry and Toxicology - Simultaneous Analysis of Tocopherols, Cholesterol, and Phytosterols Using Gas ChromatographyDu, M. et al. | 2002
- 1701
-
Food Chemistry and Toxicology - Physicochemical Properties and Starch Granular Characteristics of Flour from Various Manihot Esculenta (Cassava) GenotypesNiba, L.L. et al. | 2002
- 1701
-
Physicochemical Properties and Starch Granular Characteristics of Flour from Various Manihot Esculenta (Cassava) GenotypesNiba, L.L. / Bokanga, M.M. / Jackson, F.L. / Schlimme, D.S. / Li, B.W. et al. | 2002
- 1706
-
Food Chemistry and Toxicology - Effects of Postharvest Putrescine Treatment on Extending Shelf Life and Reducing Mechanical Damage in ApricotMartinez-Romero, D. et al. | 2002
- 1706
-
Effects of Postharvest Putrescine Treatment on Extending Shelf Life and Reducing Mechanical Damage in ApricotMartínez‐Romero, D. / Serrano, M. / Carbonell, A. / Burgos, L. / Riquelme, F. / Valero, D. et al. | 2002
- 1713
-
Food Chemistry and Toxicology - Characterization of the Key Aroma Compounds of Citrus flaviculpus Hort. ex Tanaka by Aroma Extraction Dilution AnalysisChoi, H.S. et al. | 2002
- 1713
-
Characterization of the Key Aroma Compounds of Citrus flaviculpus Hort. ex Tanaka by Aroma Extraction Dilution AnalysisChoi, H.S. / Sawamura, M. / Kondo, Y. et al. | 2002
- 1719
-
Food Chemistry and Toxicology - Antioxidative Effect of Maillard Reaction Products Added to Turkey Meat During Heating by Addition of HoneyAntony, S.M. et al. | 2002
- 1719
-
Antioxidative Effect of Maillard Reaction Products Added to Turkey Meat During Heating by Addition of HoneyAntony, S.M. / Han, I.Y. / Rieck, J.R. / Dawson, P.L. et al. | 2002
- 1725
-
Food Chemistry and Toxicology - Textural Property of 6 Legume Curds in Relation to their Protein ConstituentsCai, R. et al. | 2002
- 1725
-
Textural Property of 6 Legume Curds in Relation to their Protein ConstituentsCai, R. / McCurdy, A. / Baik, B.‐K. et al. | 2002
- 1731
-
Food Chemistry and Toxicology - Increase of Conjugated Linoleic Acid Content in Milk by Fermentation with Lactic Acid BacteriaKim, Y.J. et al. | 2002
- 1731
-
Increase of Conjugated Linoleic Acid Content in Milk by Fermentation with Lactic Acid BacteriaKim, Y.J. / Liu, R.H. et al. | 2002
- 1738
-
Total Heme and Non‐heme Iron in Raw and Cooked MeatsLombardi‐Boccia, G. / Martinez‐Dominguez, B. / Aguzzi, A. et al. | 2002
- 1738
-
Food Chemistry and Toxicology - Total Heme and Non-heme Iron in Raw and Cooked MeatsLombardi-Boccia, G. et al. | 2002
- 1742
-
Changes in Volatile Components of Stored Tangerines and Other Specialty Citrus Fruits with Different CoatingsHagenmaier, R.D. / Shaw, P.E. et al. | 2002
- 1742
-
Food Chemistry and Toxicology - Changes in Volatile Components of Stored Tangerines and Other Specialty Citrus Fruits with Different CoatingsHagenmaier, R.D. et al. | 2002
- 1746
-
Hydrolysis of Caseins By Extracts of Cynara Cardunculus Precipitated by Ammonium SulfateSilva, S.V. / Barros, R.M. / Malcata, F.X. et al. | 2002
- 1746
-
Food Chemistry and Toxicology - Hydrolysis of Caseins By Extracts of Cynara Cardunculus Precipitated by Ammonium SulfateSilva, S.V. et al. | 2002
- 1752
-
Food Chemistry and Toxicology - Involvement of Anthocyanins and other Phenolic Compounds in Radical-Scavenging Activity of Purple-Fleshed Sweet Potato CultivarsOki, T. et al. | 2002
- 1752
-
Involvement of Anthocyanins and other Phenolic Compounds in Radical‐Scavenging Activity of Purple‐Fleshed Sweet Potato CultivarsOki, T. / Masuda, M. / Furuta, S. / Nishiba, Y. / Terahara, N. / Suda, I. et al. | 2002
- 1758
-
Water Sorption of Food Models for Studies of Glass Transition and Reaction KineticsLievonen, S.M. / Roos, Y.H. et al. | 2002
- 1758
-
Food Engineering and Physical Properties - Water Sorption of Food Models for Studies of Glass Transition and Reaction KineticsLievonen, S.M. et al. | 2002
- 1767
-
Food Engineering and Physical Properties - Continuous Production of Oligodextrans via Controlled Hydrolysis of Dextran in an Enzyme Membrane ReactorMountzouris, K.C. et al. | 2002
- 1767
-
Continuous Production of Oligodextrans via Controlled Hydrolysis of Dextran in an Enzyme Membrane ReactorMountzouris, K.C. / Gilmour, S.G. / Rastall, R.A. et al. | 2002
- 1772
-
Production of Low Salted and Fermented Shrimp by IrradiationLee, K.H. / Ahn, H.J. / Jo, C. / Yook, H.S. / Byun, M.W. et al. | 2002
- 1772
-
Food Engineering and Physical Properties - Production of Low Salted and Fermented Shrimp by IrradiationLee, K.H. et al. | 2002
- 1778
-
Using Salt and Microbial Transglutaminase as Binding Agents in Restructured Fish Products Resembling HamsRamírez, J. / Uresti, R. / Téllez, S. / Vázquez, M. et al. | 2002
- 1778
-
Food Engineering and Physical Properties - Using Salt and Microbial Transglutaminase as Binding Agents in Restructured Fish Products Resembling HamsRamirez, J. et al. | 2002
- 1785
-
Change in Moisture Distribution in Lasagna Pasta Post CookingMccarthy, K.L. / Gonzalez, J.J. / McCarthy, M.J. et al. | 2002
- 1785
-
Food Engineering and Physical Properties - Change in Moisture Distribution in Lasagna Pasta Post CookingMcCarthy, K.L. et al. | 2002
- 1790
-
Osmotic Dehydration Behavior of Red Paprika (Capsicum Annuum L.)Ade‐Omowaye, B.I.O. / Rastogi, N.K. / Angersbach, A. / Knorr, D. et al. | 2002
- 1790
-
Food Engineering and Physical Properties - Osmotic Dehydration Behavior of Red Paprika (Capsicum Annuum L.)Ade-Omowaye, B.I.O. et al. | 2002
- 1797
-
Co‐crystallization of Sucrose at High Concentration in the Presence of Glucose and FructoseBhandari, B.R. / Hartel, R.W. et al. | 2002
- 1797
-
Food Engineering and Physical Properties - Co-crystallization of Sucrose at High Concentration in the Presence of Glucose and FructoseBhandari, B.R. et al. | 2002
- 1803
-
Food Engineering and Physical Properties - Evaluating Energy Consumption and Efficiency of a Twin-Screw ExtruderLiang, M. et al. | 2002
- 1803
-
Evaluating Energy Consumption and Efficiency of a Twin‐Screw ExtruderLiang, M. / Huff, H.E. / Hsieh, F.‐H. et al. | 2002
- 1808
-
Texture Changes During the Ripening of Port Salut Argentino Cheese in 2 Sampling ZonesVerdini, R.A. / Rubiolo, A.C. et al. | 2002
- 1808
-
Food Engineering and Physical Properties - Texture Changes During the Ripening of Port Salut Argentino Cheese in 2 Sampling ZonesVerdini, R.A. et al. | 2002
- 1814
-
Food Engineering and Physical Properties - Application of a Depth Sensing Indentation Hardness Test to Evaluate the Mechanical Properties of Food MaterialsÖzkan, N. et al. | 2002
- 1814
-
Application of a Depth Sensing Indentation Hardness Test to Evaluate the Mechanical Properties of Food MaterialsÖZkan, N. / Xin, H. / Chen, X.D. et al. | 2002
- 1821
-
Visible/Near‐Infrared Spectroscopy: A New Tool for the Evaluation of Fish Freshness?Nilsen, H. / Esaiassen, M. / Heia, K. / Sigernes, F. et al. | 2002
- 1821
-
Food Engineering and Physical Properties - Visible-Near-Infrared Spectroscopy: A New Tool for the Evaluation of Fish Freshness?Nilsen, H. et al. | 2002
- 1827
-
Food Engineering and Physical Properties - Effects of a Combined Process of High-Pressure Carbon Dioxide and High Hydrostatic Pressure on the Quality of Carrot JuicePark, S.-J. et al. | 2002
- 1827
-
Effects of a Combined Process of High‐Pressure Carbon Dioxide and High Hydrostatic Pressure on the Quality of Carrot JuicePark, S.‐J. / Lee, J.‐I. / Park, J. et al. | 2002
- 1836
-
Predictive Models for the Survival/death of Campylobacter jejuni and Salmonella Typhimurium in Poultry Scalding and ChillingYang, H. / Wang, S. / Li, Y. / Johnson, M.G. et al. | 2002
- 1836
-
Food Microbiology and Safety - Predictive Models for the Survival-death of Campylobacter jejuni and Salmonella Typhimurium in Poultry Scalding and ChillingYang, H. et al. | 2002
- 1844
-
Catalase Activity for Rapid Assessment of High Level Total Mesophilic Microbial Load in MilkKang, D.H. / Dougherty, R.H. / Clark, S. / Costello, M. et al. | 2002
- 1844
-
Food Microbiology and Safety - Catalase Activity for Rapid Assessment of High-Level Total Mesophilic Microbial Load in MilkKang, D.H. et al. | 2002
- 1847
-
Demonstration of Indicator Microorganisms on Surface of Vegetables on the Market in the United States and MexicoHirotani, H. / Naranjo, J. / Moroyoqui, P.G. / Gerba, C.P. et al. | 2002
- 1847
-
Food Microbiology and Safety - Demonstration of Indicator Microorganisms on Surface of Vegetables on the Market in the United States and MexicoHirotani, H. et al. | 2002
- 1851
-
Food Microbiology and Safety - Rapid Prediction of Maple Syrup Grade and Sensory Quality by Estimation of Microbial Quality of Maple Sap Using ATP BioluminescenceLagacé, L. et al. | 2002
- 1851
-
Rapid Prediction of Maple Syrup Grade and Sensory Quality by Estimation of Microbial Quality of Maple Sap Using ATP BioluminescenceLagacé, L. / Girouard, C. / Dumont, J. / Fortin, J. / Roy, D. et al. | 2002
- 1855
-
Food Microbiology and Safety - Effect of Yeast Extracts Containing Propionic Acid on Bread Dough Fermentation and Bread PropertiesGardner, N. et al. | 2002
- 1855
-
Effect of Yeast Extracts Containing Propionic Acid on Bread Dough Fermentation and Bread PropertiesGardner, N. / Champagne, C.P. / Gélinas, P. et al. | 2002
- 1859
-
Food Microbiology and Safety - Postharvest Microbiology of Farm-reared, Tropical Freshwater Prawn (Macrobrachium Rosenbergit)Jeyasekaran, G. et al. | 2002
- 1859
-
Postharvest Microbiology of Farm‐reared, Tropical Freshwater Prawn (Macrobrachium Rosenbergii)And, G. Jeyasekaran / Ayyappan, S. et al. | 2002
- 1862
-
Food Microbiology and Safety - Effects of Pre- and Postharvest Chitosan Treatments to Control Storage Grey Mold of Table GrapesRomanazzi, G. et al. | 2002
- 1862
-
Effects of Pre‐ and Postharvest Chitosan Treatments to Control Storage Grey Mold of Table GrapesRomanazzi, G. / Nigro, F. / Ippolito, A. / DiVenere, D. / Salerno, M. et al. | 2002
- 1868
-
Food Microbiology and Safety - Detection of Viable Rotaviruses in Shellfish by means of Cell Culture and Immunofluorescence AssaySantos, C.S. et al. | 2002
- 1868
-
Detection of Viable Rotaviruses in Shellfish by means of Cell Culture and Immunofluorescence AssaySantos, C. S. / Rigotto, C. / Simoes, C.M.O. / Barardi, C.R.M. et al. | 2002
- 1872
-
Food Microbiology and Safety - Expansion and Validation of a Predictive Model for the Growth of Bacillus Stearothermophilus in Military RationsNg, T.M. et al. | 2002
- 1872
-
Expansion and Validation of a Predictive Model for the Growth of Bacillus Stearothermophilus in Military RationsNg, T.M. / Viard, E. / Caipo, M.L. / Duffy, S. / Schaffner, D.W. et al. | 2002
- 1879
-
Thermal Inactivation of Salmonella Senftenberg and Listeria innocua in Beef/Turkey Blended Patties Cooked via Fryer and/or Air Convection OvenMurphy, R.Y. / Duncan, L.K. / Johnson, E.R. / Davis, M.D. / Marcy, J.A. et al. | 2002
- 1879
-
Food Microbiology and Safety - Thermal Inactivation of Salmonella Senftenberg and Listeria innocua in Beef-Turkey Blended Patties Cooked via Fryer and-or Air Convection OvenMurphy, R.Y. et al. | 2002
- 1886
-
Food Microbiology and Safety - Improved Antimicrobial Wash Treatments for Decontamination of ApplesSapers, G.M. et al. | 2002
- 1886
-
Improved Antimicrobial Wash Treatments for Decontamination of ApplesSapers, G.M. / Miller, R.L. / Annous, B.A. / Burke, A.M. et al. | 2002
- 1892
-
Food Microbiology and Safety - Reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 During Processing of Country-cured HamsPortocarrero, S.M. et al. | 2002
- 1892
-
Reduction of Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 During Processing of Country‐cured HamsPortocarrero, S.M. / Newman, M. / Mikel, B. et al. | 2002
- 1899
-
Survival of Escherichia Coli O157:H7 During Storage of Yogurt at Different TemperaturesBachrouri, M. / Quinto, E.J. / Mora, M.T. et al. | 2002
- 1899
-
Food Microbiology and Safety - Survival of Escherichia coli O157:H7 During Storage of Yogurt at Different TemperaturesBachrouri, M. et al. | 2002
- 1904
-
Food Microbiology and Safety - Modeling Botrytis Cinerea Spores Growth in Carbon Dioxide Enriched AtmospheresGarcia-Gimeno, R.M. et al. | 2002
- 1904
-
Modeling Botrytis Cinerea Spores Growth in Carbon Dioxide Enriched AtmospheresGarcía‐Gimeno, R.M. / Sanz‐Martínez, C. / García‐Martos, J.M. / Zurera‐Cosano, G. et al. | 2002
- 1908
-
NEW PAGE CHARGE RATES| 2002
- 1910
-
Sensory and Nutritive Qualities of Food - Intestinal Absorption of Lycopene from Different Types of Oleoresin CapsulesBöhm, V. et al. | 2002
- 1910
-
Intestinal Absorption of Lycopene from Different Types of Oleoresin CapsulesBöhm, V. et al. | 2002
- 1914
-
Maturity Acceleration of Italian Dried Sausage by Staphylococcus carnosus—Relationship Between Maturity and Flavor CompoundsStahnke, L.H. / Holck, A. / Jensen, A. / Nilsen, A. / Zanardi, E. et al. | 2002
- 1914
-
Sensory and Nutritive Qualities of Food - Maturity Acceleration of Italian Dried Sausage by Staphylococcus carnosus -- Relationship Between Maturity and Flavor CompoundsStahnke, L.H. et al. | 2002
- 1922
-
Sensory and Nutritive Qualities of Food - Influence of Increasing Brine Concentration in the Cod-Salting ProcessBarat, J.M. et al. | 2002
- 1922
-
Influence of Increasing Brine Concentration in the Cod‐Salting ProcessBarat, J.M. / Rodríguez‐Barona, S. / Andrés, A. / Fito, P. et al. | 2002
- 1926
-
Sensory and Nutritive Qualities of Food - Use of Soaking and Enrichment for Improving the Content and Bioavailability of Calcium, Iron, and Zinc in Complementary Foods and Diets of Rural Malawian WeanlingsTemple, L. et al. | 2002
- 1926
-
Use of Soaking and Enrichment for Improving the Content and Bioavailability of Calcium, Iron, and Zinc in Complementary Foods and Diets of Rural Malawian WeanlingsTemple, L. / Gibson, R.S. / Hotz, C. et al. | 2002
- 1933
-
Composition, Liquid Leakage, and Mechanical Properties of Farmed Rainbow Trout: Variation Between Fillet Sections and the Impact of Ice and Frozen StorageMørkøre, T. / Hansen, A.Å. / Unander, E. / Einen, O. et al. | 2002
- 1933
-
Sensory and Nutritive Qualities of Food - Composition, Liquid Leakage, and Mechanical Properties of Farmed Rainbow Trout: Variation Between Fillet Sections and the Impact of Ice and Frozen StorageMørkøre, T. et al. | 2002
- 1939
-
Improved Correlation Between Sensory and Instrumental Measurement of Peanut Butter TextureAnd, C.M. Lee / Resurreccion, A.V.A. et al. | 2002
- 1939
-
Sensory and Nutritive Qualities of Food - Improved Correlation Between Sensory and Instrumental Measurement of Peanut Butter TextureLee, C.M. et al. | 2002
- 1950
-
Preference Mapping of Commercial Toasted White Corn Tortilla ChipsMeullenet, J.‐F. / Xiong, R. / Monsoor, M.A. / Bellman‐Homer, T. / Dias, P. / Zivanovic, S. / Fromm, H. / Liu, Z. et al. | 2002
- 1950
-
Sensory and Nutritive Qualities of Food - Preference Mapping of Commercial Toasted White Corn Tortilla ChipsMeullenet, J.-F. et al. | 2002
- 1958
-
Effects of Ripeness Stages on the Storage Atmosphere, Color, and Textural Properties of Minimally Processed Apple SlicesSoliva‐Fortuny, R.C. / Oms‐Oliu, G. / Martín‐Belloso, O. et al. | 2002
- 1958
-
Sensory and Nutritive Qualities of Food - Effects of Ripeness Stages on the Storage Atmosphere, Color, and Textural Properties of Minimally Processed Apple SlicesSoliva-Fortuny, R.C. et al. | 2002
- 1964
-
Sensory and Nutritive Qualities of Food - Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby CarrotsMei, Y. et al. | 2002
- 1964
-
Using Edible Coating to Enhance Nutritional and Sensory Qualities of Baby CarrotsMei, Y. / Zhao, Y. / Yang, J. / Furr, H.C. et al. | 2002
- 1969
-
Sensory and Nutritive Qualities of Food - Consumer Attitudes Toward Use of Probiotic CulturesBruhn, C.M. et al. | 2002
- 1969
-
Consumer Attitudes Toward Use of Probiotic CulturesBruhn, C.M. / Bruhn, J.C. / Cotter, A. / Garrett, C. / Klenk, M. / Powell, C. / Stanford, G. / Steinbring, Y. / West, E. et al. | 2002
- 1973
-
Conjugated Linoleic Acid and Fatty Acid Composition of Yogurt Produced from Milk of Cows Fed Soy Oil and Conjugated Linoleic AcidBoylston, T.D. / Beitz, D.C. et al. | 2002
- 1973
-
Sensory and Nutritive Qualities of Food - Conjugated Linoleic Acid and Fatty Acid Composition of Yogurt Produced from Milk of Cows Fed Soy Oil and Conjugated Linoleic AcidBoylston, T.D. et al. | 2002
- 1979
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Sensory and Nutritive Qualities of Food - Overall Acceptability and Sensory Profiles of Peanut Spreads Fortified with Protein, Vitamins, and MineralsYeh, J.Y. et al. | 2002
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Overall Acceptability and Sensory Profiles of Peanut Spreads Fortified with Protein, Vitamins, and MineralsYeh, J.Y. / Resurreccion, A.V.A. / Phillips, R.D. / Hung, Y.C. et al. | 2002
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Reader Survey| 2002
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Industrial Aspects of Selected JFS Articles| 2002
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Author Index| 2002
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JFS Masthead| 2002