Inhibition of Fungal Growth on Wheat and Rye Bread by Modified Atmosphere Packaging and Active Packaging Using Volatile Mustard Essential Oil (English)
- New search for: Suhr, Karin I.
- New search for: Nielsen, Per V.
- New search for: Suhr, Karin I.
- New search for: Nielsen, Per V.
In:
Journal of Food Science
;
70
, 1
;
M37-M44
;
2005
- Article (Journal) / Electronic Resource
-
Title:Inhibition of Fungal Growth on Wheat and Rye Bread by Modified Atmosphere Packaging and Active Packaging Using Volatile Mustard Essential Oil
-
Contributors:Suhr, Karin I. ( author ) / Nielsen, Per V. ( author )
-
Published in:Journal of Food Science ; 70, 1 ; M37-M44
-
Publisher:
- New search for: Blackwell Publishing Ltd
-
Publication date:2005-01-01
-
Size:1 pages
-
ISSN:
-
DOI:
-
Type of media:Article (Journal)
-
Type of material:Electronic Resource
-
Language:English
-
Keywords:
-
Source:
Table of contents – Volume 70, Issue 1
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.
- C1
-
Effect of Soybean Varieties and Growing Locations on the Flavor of SoymilkMin, S. / Yu, Y. / Yoo, S. / Martin, S. St. et al. | 2005
- C8
-
Effect of Soybean Varieties and Growing Locations on the Physical and Chemical Properties of Soymilk and TofuMin, S. / Yu, Y. / Martin, S. St. et al. | 2005
- C13
-
Seasonal Variation of Volatile Composition and Odor Activity Value of‘Marion’(Rubus spp. hyb) and‘Thornless Evergreen’(R. laciniatus L.) BlackberriesQian, Michael C. / Wang, Yuanyuan et al. | 2005
- C21
-
Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic WhitingMurphy, Sheila C. / Gilroy, Deidre / Kerry, John F. / Kerry, Joe P. et al. | 2005
- C25
-
Food Microorganisms that Effectively Hydrolyze O‐Glycoside but Not C‐Glycoside Isoflavones in Puerariae RadixAnd, Eun‐Kyoung Ccho / Ji, Geun‐Eog et al. | 2005
- C29
-
Aflatoxin Inactivation Using Aqueous Extract of Ajowan (Trachyspermum ammi) SeedsHajare, Shruti S. / Hajare, Sachin N. / Sharma, Arun et al. | 2005
- C35
-
Cryoprotectants Affect Physical Properties of Restructured Trout During Frozen StorageJittinandana, Sitima / Kenney, P. Brett / Slider, S.D. et al. | 2005
- C43
-
Anthocyanin Determination in Black Raspberry (Rubus occidentalis) and Biological Specimens Using Liquid Chromatography‐Electrospray Ionization Tandem Mass SpectrometryTian, Qingguo / Aziz, Robeena M. / Stoner, Gary D. / Schwartz, Teven J. et al. | 2005
- C48
-
Effects of Bleaching on the Properties of Roasted Sesame OilKim, Inhwan / Choe, Eunok et al. | 2005
- C53
-
Use of Mild Heat Pre‐treatment for Quality Retention of Fresh‐cut Cantaloupe MelonLamikanra, Olusola / Bett‐Garber, Karen L. / Ingram, Daphne A. / Watson, Michael A. et al. | 2005
- C58
-
Characterization of Fish Myofibrillar Protein by Conjugation with Alginate Oligosaccharide Prepared Using Genetic Recombinant Alginate LyaseSato, Ryo / Sawabe, Tomoo / Saeki, Hiroki et al. | 2005
- C63
-
Rapid Measurement of Phytate in Soy Products by Mid‐infrared SpectroscopyIsiguro, Takahiro / Ono, Tomotado / Nakasato, Katsuhiko / Tsukamoto, Chigen et al. | 2005
- C67
-
Formation of Soy Protein Isolate Cold‐set Gels: Protein and Salt EffectsMaltais, Anne / Remondetto, Gabriel E. / Gonzalez, Rolando / Subirade, Muriel et al. | 2005
- C74
-
Effect of Organic Farming Practices on the Level of Latent Polyphenol Oxidase in GrapesNúñez‐Delicado, Estrella / Sánchez‐Ferrer, Alvaro / García‐Carmona, Francisco F. / López‐Nicolás, Jose Manuel et al. | 2005
- C79
-
β‐Lactoglobulin Gelation and Modification: Effect of Selected Acidulants and Heating ConditionsResch, Jeffrey J. / Daubert, Christopher R. / Foegeding, E. Allen et al. | 2005
- C79
-
beta-Lactoglobulin Gelation and Modification: Effect of Selected Acidulants and Heating ConditionsResch, J. J. / Daubert, C. R. / Foegeding, E. A. et al. | 2005
- C87
-
Gel‐forming Ability and Radical‐scavenging Activity of Soy Protein Hydrolysate Treated with TransglutaminaseFan, Junfeng / Saito, Masayoshi / Yanyan, Zhang / Szesze, Tan / Wang, Lijun / Tatusmi, Eizo / Li, Lite et al. | 2005
- C93
-
Antioxidant and Anti‐inflammatory Activities of Several Commonly Used SpicesTsai, Tzung‐Hsun / Tsai, Po‐Jung / Ho, Su‐Chen et al. | 2005
- C98
-
Physicochemical Properties of 2S Albumins and the Corresponding Protein Isolate from Sunflower (Helianthus annuus)Pérez, Sergio González‐ / Vereijken, Johan M. / van Koningsveld, Gerrit A. / Gruppen, Harry / Voragen, Alphons G. J. et al. | 2005
- C104
-
Reduction of Limonene Chlorohydrins in Commercial Citrus OilsBraddock, Robert J. / Goodrich, Renee M. et al. | 2005
- C108
-
DNA Extraction from Olive Oil and PCR Amplification of Microsatellite MarkersAnd, Raffaele Testolin / Lain, Orietta et al. | 2005
- C113
-
Development of a Monoclonal Antibody‐based ELISA for Detection of Sulfamethazine and N4−acetyl Sulfamethazine in Chicken Breast Muscle TissueHe, Jihong / Shen, Jianzhong / Suo, Xun / Jiang, Haiyang / Hou, Xiaolin et al. | 2005
- E1
-
Role of Reduced Ionic Strength and Low pH in Gelation of Chicken Breast Muscle ProteinAnd, S. Ke / Hultin, H. O. et al. | 2005
- E7
-
Stability of Saturated Acyl L‐Ascorbates in Aqueous SolutionKuwabara, Ko / Watanabe, Yoshiyuki / Adachi, Shuji / Matsuno, Ryuichi et al. | 2005
- E12
-
Viscoelastic Behavior of Melon Tissue as Influenced by Blanching and Osmotic DehydrationMartínez, Vanesa Y. / Nieto, Andrea B. / Viollaz, Pascual E. / Alzamora, Stella Maris et al. | 2005
- E19
-
Influence of PET and PET/PEN Blend Packaging on Ascorbic Acid and Color in Juices Exposed to Fluorescent and UV LightConrad, Karen R. / Davidson, Valerie J. / Mulholland, D. Lindsay / Britt, Ian J. / Yada, Sylvia et al. | 2005
- E26
-
Calcium and Iron Distribution in Fortified Vacuum‐impregnated Fruits Determined by Electron Dispersion X‐ray MicroanalysisBetoret, Noelia / Martinyz‐Monzo, Javier / Fito, Pedro J. / Fito, Pedro et al. | 2005
- E31
-
Film‐forming Characteristics of StarchesAnd, Z. Liu / Han, J.H. et al. | 2005
- E37
-
Effect of Relative Humidity on the Oxidative Stability of Microencapsulated Sea Buckthorn Seed OilPartanen, Riitta / Hakala, Piia / Sjövall, Olli / Kallio, Heikki / Forssell, Pirkko et al. | 2005
- E44
-
Electronic Nose Technology in Quality Assessment: Monitoring the Ripening Process of Danish Blue CheeseAnd, Jeorgos Trihaas / Nielsen, Per V. et al. | 2005
- E50
-
Obtaining the Shear Stress Shear Rate Relationship and Yield Stress of Liquid Foods from Parallel Disk DataCampbell, Graeme R. / Leong, Yee‐Kwong / Yeow, Y. Leong et al. | 2005
- M1
-
Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different BrinesRodrigues, Maria J. / Ho, Peter / López‐Caballero, Maria E. / Bandarra, Narcisa M. / Nunes, Maria L. et al. | 2005
- M7
-
Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated PicklesReina, Laura D. / Breidt, Fred Jr. / Fleming, Henry P. / Kathariou, Sophia et al. | 2005
- M12
-
Determination of Minimum Inhibitory Concentrations of Liquid Smoke FractionsMilly, Paul J. / Toledo, Romeo T. / Ramakrishnan, Sreekumar et al. | 2005
- M18
-
Effect of Co‐encapsulation of Probiotics with Prebiotics on Increasing the Viability of Encapsulated Bacteria under In Vitro Acidic and Bile Salt Conditions and in YogurtAnd, C. Iyer / Kailasapathy, K. et al. | 2005
- M24
-
Effect of Delayed Processing on Changes in Histamine and Other Quality Characteristics of 3 Commercially Canned FishesShakila, R. Jeya / Jeyasekaran, Geevarethinam / Vyla, S. Aunto Princy / Kumar, R. Saravana et al. | 2005
- M30
-
Response Surface Model for the Estimation of Escherichia coli O 157:H7 Growth under Different Experimental ConditionsGarcía‐Gimeno, Rose Maria / Barco, Elena / Rincón, Francisco / Zurera‐Cosano, Gonzalo et al. | 2005
- M37
-
Inhibition of Fungal Growth on Wheat and Rye Bread by Modified Atmosphere Packaging and Active Packaging Using Volatile Mustard Essential OilSuhr, Karin I. / Nielsen, Per V. et al. | 2005
- M45
-
Antimicrobial Activity of Chitosan Films Enriched with Essential OilsZivanovic, Svetlana / Chi, Shuang / Draughon, Ann F. et al. | 2005
- M52
-
In‐package Pasteurization Combined with Biocide‐impregnated Films to Inhibit Listeria monocytogenes and Salmonella Typhimurium in Turkey BolognaMcCormick, Kevin E. / Han, Inyee Y. / Acton, James C. / Sheldon, Brian W. / Dawson, Paul L. et al. | 2005
- M58
-
Occurrence of Vibrio parahaemolyticus in Two Oregon Oyster‐growing BaysDuan, Jingyun / Su, Yi‐Cheng et al. | 2005
- M64
-
Effect of Intermittent Curing on Mandarin QualityPérez, Ana G. / Luaces, Pilar / Olmo, Manuel / Sanz, Carlios / García, Jose M. et al. | 2005
- M69
-
Shelf Life and Microbial Quality of Fresh‐cut Mango Cubes Stored in High CO2 AtmospheresPoubol, Jutatip / Izumi, Hidemi et al. | 2005
- M75
-
Comparative Study on Antibacterial Effect of Pediocin ACCEL and Nisin Against Fluorescencestained Listeria monocytogenes BCRC 14845Wu, Chien‐Wei / Yin, Li‐Jung / Hsu, Todd / Jiang, Shann‐Tzong et al. | 2005
- R1
-
Intelligent Packaging: Concepts and ApplicationsYam, Kit L. / Takhistov, Paul T. / Miltz, Joseph et al. | 2005
- R11
-
Effects of Production and Processing Factors on Major Fruit and Vegetable AntioxidantsKalt, Wilhelmina et al. | 2005
- R20
-
Health‐related Interactions of PhytochemicalsLila, Mary Ann / Raskin, Ilya et al. | 2005
- R28
-
Chemical Reactions and Stability of Riboflavin in FoodsChoe, Eunok / Huang, Rongmin / Min, David B. et al. | 2005
- S1
-
Hard Red Winter Wheat/Nutrim‐OB Alkaline Fresh Noodles: Processing and Texture AnalysisMohamed, Abdellatif A. / Rayas‐Duarte, P. / Xu, Jingyuan / Palmquist, Debra E. / Inglett, G.E. et al. | 2005
- S8
-
Sensory Evaluation of Chicken Breast Under Gamma Irradiation at Commercial Dosesde Toledo, Tais C. Franqueira / Canniatti‐Brazaca, Solange G. / Spoto, Marta H.E. / Arthur, Valter et al. | 2005
- S13
-
Overall Quality Throughout Shelf Life of Minimally Fresh Processed FennelEscalona, Victor H. / Aguayo, Encarna / Artès, Francisco et al. | 2005
- S18
-
Effects of Rice Batter on Oil Uptake and Sensory Quality of Coated Fried OkraShih, Fred F. / Bett‐Garber, Karen L. / Daigle, Kim W. / Ingram, Daphne et al. | 2005
- S22
-
Frozen Foods Treated by Pressure Shift Freezing: Proteins and EnzymesPréstamo, Guadalupe / Palomares, Lourdes / Sanz, Pedro et al. | 2005
- S28
-
Optimization of Tropical Juice Composition for the Spanish MarketSerrano‐Megías, Marta / Pérez‐López, Antonio Jose / Nóñez‐Delicado, Estrella / Beltrán, Felipe / López‐Nicolás, José Manuel et al. | 2005
- S34
-
Effect of Storage Conditions on 2–Acetyl‐1–pyrroline Content in Aromatic Rice Variety, Khao Dawk Mali 105Yoshihashi, Tadashi / Huong, Nguyen Thi Thu / Surojanametakul, Vipa / Tungtrakul, Patcharee / Varanyanond, Warunee et al. | 2005
- S38
-
Production of Hypoallergenic Foods from ApricotsBernna, Oreste Vittore / Pomei, Carlo / Pravettoni, Valerio / Farioli, Laura / Pastorello, Elide Anna et al. | 2005
- S42
-
Reported Use of Reduced‐sugar Foods and Beverages Reflect High‐quality DietsSigman‐Grant, Madeleine J. / Hsieh, Gloria et al. | 2005
- S47
-
Compositional Characteristics and Antioxidant Components of Cherry Laurel Varieties and PekmezAlasalvar, Cesarettin / Al‐Farsi, Mohamed / Shahidi, Fereidoon et al. | 2005
- S53
-
Determining the Odor and Flavor Characteristics of Probiotic, Health‐promoting Ingredients and the Effects of Repeated Exposure on Consumer AcceptanceLuckow, Tracy / Sheehan, Vivien / Delahunty, Conor / Fitzgerald, Gerald et al. | 2005
- S60
-
Hydrophilic and Lipophilic Antioxidant Capacities of Commercial Mediterranean Vegetable Soups (Gazpachos)Pinilla, M. José / Plaza, Lucía / Sónchez‐Moreno, Concepción / de Ancos, Begoña / Cano, M. Pilar et al. | 2005
- S66
-
Effect of Monascus Fermentation on the Characteristics of Mackerel MinceYin, Li‐Jung / Lu, Ming‐Chu / Pan, Chorng‐Liang / Jiang, Shann‐Tzong S. et al. | 2005
- S73
-
Comparison of Antimutagenic Activity of Phenolic Compounds in Newly Harvested and Stored Common Beans Phaseolus vulgaris against Aflatoxin B1Aparicio‐Fernández, Xochitl / Manzo‐Bonilla, Lourdes / Loarca‐Piña, Guadalupe Flavia et al. | 2005
- S79
-
Possible Influences of Water Loss and Polyphenol Oxidase Activity on Anthocyanin Content and Discoloration in Fresh Ripe Strawberry (cv. Oso Grande) During Storage at 1 ^oCNunes, M. C. N. / Brecht, J. K. / Morais, A. M. M. B. / Sargent, S. A. et al. | 2005
- S79
-
Possible Influences of Water Loss and Polyphenol Oxidase Activity on Anthocyanin Content and Discoloration in Fresh Ripe Strawberry (cv. Oso Grande) During Storage at 1 °CNunes, M. Cecila N. / Brecht, Jeffrey K. / Morais, Alcinam.M.B. / Sargent, Steve A. et al. | 2005
- S85
-
Antioxidant Potential of Pea Beans (Phaseolus vulgaris L.)And, Terrence Madhujith / Shahidi, Fereidoon et al. | 2005
-
C Food Chemistry and Toxicology - DNA Extraction from Olive Oil and PCR Amplification of Microsatellite MarkersTestolin, R. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Frozen Foods Treated by Pressure Shift Freezing: Proteins and EnzymesPréstamo, G. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Comparison of Antimutagenic Activity of Phenolic Compounds in Newly Harvested and Stored Common Beans Phaseolus vulgaris against Aflatoxin B1Aparicio-Fernández, X. et al. | 2005
-
R Concise Reviews-Hypotheses in Food Science - Chemical Reactions and Stability of Riboflavin in FoodsChoe, E. et al. | 2005
-
C Food Chemistry and Toxicology - Gel-forming Ability and Radical-scavenging Activity of Soy Protein Hydrolysate Treated with TransglutaminaseFan, J. et al. | 2005
-
Industrial Application Briefs| 2005
-
M Food Microbiology and Safety - Effect of Delayed Processing on Changes in Histamine and Other Quality Characteristics of 3 Commercially Canned FishesShakila, R.J. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Reported Use of Reduced-sugar Foods and Beverages Reflect High-quality DietsSigman-Grant, M.J. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Antioxidant Potential of Pea Beans (Phaseolus vulgaris L.)Madhujith, T. et al. | 2005
-
C Food Chemistry and Toxicology - Effects of Bleaching on the Properties of Roasted Sesame OilKim, I. et al. | 2005
-
C Food Chemistry and Toxicology - Rapid Measurement of Phytate in Soy Products by Mid-infrared SpectroscopyIsiguro, T. et al. | 2005
-
E Food Engineering and Physical Properties - Viscoelastic Behavior of Melon Tissue as Influenced by Blanching and Osmotic DehydrationMartínez, V.Y. et al. | 2005
-
M Food Microbiology and Safety - Chemical, Microbiological, and Sensory Quality of Cod Products Salted in Different BrinesRodrigues, M.J. et al. | 2005
-
M Food Microbiology and Safety - In-package Pasteurization Combined with Biocide-impregnated Films to Inhibit Listeria monocytogenes and Salmonella Typhimurium in Turkey BolognaMcCormick, K.E. et al. | 2005
-
M Food Microbiology and Safety - Comparative Study on Antibacterial Effect of Pediocin ACCEL and Nisin Against Fluorescence-stained Listeria monocytogenes BCRC 14845Wu, C.-W. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Sensory Evaluation of Chicken Breast Under Gamma Irradiation at Commercial DosesFranqueira de Toledo, T.C. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Production of Hypoallergenic Foods from ApricotsBrenna, O.V. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Compositional Characteristics and Antioxidant Components of Cherry Laurel Varieties and PekmezAlasalvar, C. et al. | 2005
-
E Food Engineering and Physical Properties - Obtaining the Shear Stress Shear Rate Relationship and Yield Stress of Liquid Foods from Parallel Disk DataCampbell, G.R. et al. | 2005
-
C Food Chemistry and Toxicology - Antioxidant and Anti-inflammatory Activities of Several Commonly Used SpicesTsai, T.-H. et al. | 2005
-
Editorial| 2005
-
E Food Engineering and Physical Properties - Film-forming Characteristics of StarchesLiu, Z. et al. | 2005
-
M Food Microbiology and Safety - Response Surface Model for the Estimation of Escherichia coli O157:H7 Growth under Different Experimental ConditionsGarcía-Gimeno, R.M. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Hydrophilic and Lipophilic Antioxidant Capacities of Commercial Mediterranean Vegetable Soups (Gazpachos)José Pinilla, M. et al. | 2005
-
R Concise Reviews-Hypotheses in Food Science - Health-related Interactions of PhytochemicalsLila, M.A. et al. | 2005
-
C Food Chemistry and Toxicology - Use of Mild Heat Pre-treatment for Quality Retention of Fresh-cut Cantaloupe MelonLamikanra, O. et al. | 2005
-
C Food Chemistry and Toxicology - Reduction of Limonene Chlorohydrins in Commercial Citrus OilsBraddock, R.J. et al. | 2005
-
E Food Engineering and Physical Properties - Influence of PET and PET-PEN Blend Packaging on Ascorbic Acid and Color in Juices Exposed to Fluorescent and UV LightConrad, K.R. et al. | 2005
-
M Food Microbiology and Safety - Inhibition of Fungal Growth on Wheat and Rye Bread by Modified Atmosphere Packaging and Active Packaging Using Volatile Mustard Essential OilSuhr, K.I. et al. | 2005
-
M Food Microbiology and Safety - Antimicrobial Activity of Chitosan Films Enriched with Essential OilsZivanovic, S. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effect of Storage Conditions on 2-Acetyl-1-pyrroline Content in Aromatic Rice Variety, Khao Dawk Mali 105Yoshihashi, T. et al. | 2005
-
C Food Chemistry and Toxicology - Formation of Soy Protein Isolate Cold-set Gels: Protein and Salt EffectsMaltais, A. et al. | 2005
-
C Food Chemistry and Toxicology - b-Lactoglobulin Gelation and Modification: Effect of Selected Acidulants and Heating ConditionsResch, J.J. et al. | 2005
-
Subject Index| 2005
-
JFS Masthead| 2005
-
E Food Engineering and Physical Properties - Electronic Nose Technology in Quality Assessment: Monitoring the Ripening Process of Danish Blue CheeseTrihaas, J. et al. | 2005
-
C Food Chemistry and Toxicology - Effect of Soybean Varieties and Growing Locations on the Flavor of SoymilkMin, S. et al. | 2005
-
C Food Chemistry and Toxicology - Seasonal Variation of Volatile Composition and Odor Activity Value of 'Marion' (Rubus spp. hyb) and 'Thornless Evergreen' (R. laciniatus L.) BlackberriesQian, M.C. et al. | 2005
-
C Food Chemistry and Toxicology - Cryoprotectants Affect Physical Properties of Restructured Trout During Frozen StorageJittinandana, S. et al. | 2005
-
M Food Microbiology and Safety - Determination of Minimum Inhibitory Concentrations of Liquid Smoke FractionsMilly, P.J. et al. | 2005
-
M Food Microbiology and Safety - Occurrence of Vibrio parahaemolyticus in Two Oregon Oyster-growing BaysDuan, J. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Optimization of Tropical Juice Composition for the Spanish MarketSerrano-Megías, M. et al. | 2005
-
C Food Chemistry and Toxicology - Food Microorganisms that Effectively Hydrolyze O-Glycoside but Not C-Glycoside Isoflavones in Puerariae RadixChoi, E.-K. et al. | 2005
-
C Food Chemistry and Toxicology - Anthocyanin Determination in Black Raspberry (Rubus occidentalis) and Biological Specimens Using Liquid Chromatography-Electrospray Ionization Tandem Mass SpectrometryTian, Q. et al. | 2005
-
C Food Chemistry and Toxicology - Effect of Organic Farming Practices on the Level of Latent Polyphenol Oxidase in GrapesNúñz-Delicado, E. et al. | 2005
-
C Food Chemistry and Toxicology - Physicochemical Properties of 2S Albumins and the Corresponding Protein Isolate from Sunflower (Helianthus annuus)González-Pérez, S. et al. | 2005
-
E Food Engineering and Physical Properties - Role of Reduced Ionic Strength and Low pH in Gelation of Chicken Breast Muscle ProteinKe, S. et al. | 2005
-
M Food Microbiology and Safety - Effect of Co-encapsulation of Probiotics with Prebiotics on Increasing the Viability of Encapsulated Bacteria under In Vitro Acidic and Bile Salt Conditions and in YogurtIyer, C. et al. | 2005
-
C Food Chemistry and Toxicology - Characterization of Fish Myofibrillar Protein by Conjugation with Alginate Oligosaccharide Prepared Using Genetic Recombinant Alginate LyaseSato, R. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effects of Rice Batter on Oil Uptake and Sensory Quality of Coated Fried OkraShih, F.F. et al. | 2005
-
Letters to the Editor| 2005
-
C Food Chemistry and Toxicology - Assessment of Added Protein-Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic WhitingMurphy, S.C. et al. | 2005
-
C Food Chemistry and Toxicology - Aflatoxin Inactivation Using Aqueous Extract of Ajowan (Trachyspermum ammi) SeedsHajare, S.S. et al. | 2005
-
Author Index| 2005
-
Page Charge Notice| 2005
-
M Food Microbiology and Safety - Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated PicklesReina, L.D. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Overall Quality Throughout Shelf Life of Minimally Fresh Processed FennelEscalona, V.H. et al. | 2005
-
Correction| 2005
-
R Concise Reviews-Hypotheses in Food Science - Intelligent Packaging: Concepts and ApplicationsYam, K.L. et al. | 2005
-
R Concise Reviews-Hypotheses in Food Science - Effects of Production and Processing Factors on Major Fruit and Vegetable AntioxidantsKalt, W. et al. | 2005
-
C Food Chemistry and Toxicology - Development of a Monoclonal Antibody-based ELISA for Detection of Sulfamethazine and N4-acetyl Sulfamethazine in Chicken Breast Muscle TissueHe, J. et al. | 2005
-
E Food Engineering and Physical Properties - Stability of Saturated Acyl 1-Ascorbates in Aqueous SolutionKuwabara, K. et al. | 2005
-
E Food Engineering and Physical Properties - Effect of Relative Humidity on the Oxidative Stability of Microencapsulated Sea Buckthorn Seed OilPartanen, R. et al. | 2005
-
M Food Microbiology and Safety - Effect of Intermittent Curing on Mandarin QualityPérez, A.G. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Possible Influences of Water Loss and Polyphenol Oxidase Activity on Anthocyanin Content and Discoloration in Fresh Ripe Strawberry (cv. Oso Grande) During Storage at 1 (degree)CNunes, M.C.N. et al. | 2005
-
E Food Engineering and Physical Properties - Calcium and Iron Distribution in Fortified Vacuum-impregnated Fruits Determined by Electron Dispersion X-ray MicroanalysisBetoret, N. et al. | 2005
-
M Food Microbiology and Safety - Shelf Life and Microbial Quality of Fresh-cut Mango Cubes Stored in High CO2 AtmospheresPoubol, J. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Hard Red Winter Wheat-Nutrim-OB Alkaline Fresh Noodles: Processing and Texture AnalysisMohamed, A.A. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Determining the Odor and Flavor Characteristics of Probiotic, Health-promoting Ingredients and the Effects of Repeated Exposure on Consumer AcceptanceLuckow, T. et al. | 2005
-
S Sensory and Nutritive Qualities of Food - Effect of Monascus Fermentation on the Characteristics of Mackerel MinceYin, L.-J. et al. | 2005