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There are 12192 results for: content related to: Proteolysis, Texture, and Sensory Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry-Curing

  1. Lipolysis, Lipid Peroxidation, and Color Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry-Curing

    Journal of Food Science

    Volume 78, Issue 11, November 2013, Pages: C1659–C1664, Ana del Olmo, Javier Calzada and Manuel Nuñez

    Version of Record online : 8 OCT 2013, DOI: 10.1111/1750-3841.12281

  2. Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: C2404–C2412, Ana del Olmo, Javier Calzada, Pilar Gaya and Manuel Nuñez

    Version of Record online : 16 SEP 2015, DOI: 10.1111/1750-3841.13078

  3. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: S968–S981, Kejin Zhuang, Na Wu, Xichang Wang, Xugan Wu, Shuai Wang, Xiaowen Long and Xuan Wei

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13229

  4. Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2045–S2054, Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Luciano dos Santos Bersot, Daniel Granato and Alessandro Nogueira

    Version of Record online : 10 AUG 2015, DOI: 10.1111/1750-3841.12988

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    Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: R1231–R1249, Phakawat Tongnuanchan and Soottawat Benjakul

    Version of Record online : 2 JUN 2014, DOI: 10.1111/1750-3841.12492

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    The Role of Wheat and Egg Constituents in the Formation of a Covalent and Non-covalent Protein Network in Fresh and Cooked Egg Noodles

    Journal of Food Science

    Volume 82, Issue 1, January 2017, Pages: 24–35, Marlies A. Lambrecht, Ine Rombouts, Mieke A. Nivelle and Jan A. Delcour

    Version of Record online : 22 NOV 2016, DOI: 10.1111/1750-3841.13558

  7. Physicochemical Properties of Microencapsulated ω-3 Salmon Oil with Egg White Powder

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: E600–E609, Kevin Mis Solval, J. David Bankston, Peter J. Bechtel and Subramaniam Sathivel

    Version of Record online : 11 FEB 2016, DOI: 10.1111/1750-3841.13228

  8. Effect of Cooking on Isoflavones, Phenolic Acids, and Antioxidant Activity in Sprouts of Prosoy Soybean (Glycine max)

    Journal of Food Science

    Volume 81, Issue 7, July 2016, Pages: C1679–C1691, Shweta Kumari and Sam K. C. Chang

    Version of Record online : 3 JUN 2016, DOI: 10.1111/1750-3841.13351

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    Crystallization in Lactose Refining—A Review

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: R257–R272, Shin Yee Wong and Richard W. Hartel

    Version of Record online : 12 FEB 2014, DOI: 10.1111/1750-3841.12349

  10. Effect of Adulteration versus Storage on Volatiles in Unifloral Honeys from Different Floral Sources and Locations

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: C184–C191, Amal Agila and Sheryl Barringer

    Version of Record online : 17 JAN 2013, DOI: 10.1111/1750-3841.12033

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    Technological Approaches to Minimize Industrial Trans Fatty Acids in Foods

    Journal of Food Science

    Volume 78, Issue 3, March 2013, Pages: R377–R386, Farid Menaa, Abder Menaa, Jacques Tréton and Bouzid Menaa

    Version of Record online : 4 MAR 2013, DOI: 10.1111/1750-3841.12055

  12. Effect of Intramuscular Fat, Breed, and Age at Slaughter on Fatty Acid Composition in Green Hams

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: C1916–C1925, Linda Storrustløkken, Dag Ekeberg, Bjørg Egelandsdal, Torunn T. Håseth and Ole Alvseike

    Version of Record online : 3 SEP 2014, DOI: 10.1111/1750-3841.12582

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    Mycotoxins in Bovine Milk and Dairy Products: A Review

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: R544–R552, Tania Aparecida Becker-Algeri, Denise Castagnaro, Kennidy de Bortoli, Camila de Souza, Deisy Alessandra Drunkler and Eliana Badiale-Furlong

    Version of Record online : 22 JAN 2016, DOI: 10.1111/1750-3841.13204

  14. Advances in Mycotoxin Research: Public Health Perspectives

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: T2970–T2983, Hyun Jung Lee and Dojin Ryu

    Version of Record online : 13 NOV 2015, DOI: 10.1111/1750-3841.13156

  15. Parents’ and Children's Acceptance of Skim Chocolate Milks Sweetened by Monk Fruit and Stevia Leaf Extracts

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: S1083–S1092, X.E. Li, K. Lopetcharat and M.A. Drake

    Version of Record online : 6 APR 2015, DOI: 10.1111/1750-3841.12835

  16. Describing Quality and Sensory Attributes of 3 Mango (Mangifera indica L.) Cultivars at 3 Ripeness Stages Based on Firmness

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2055–S2063, Rita de Cássia Mirela Resende Nassur, Sara González-Moscoso, Gayle M. Crisosto, Luiz Carlos de Oliveira Lima, Eduardo Valério de Barros Vilas Boas and Carlos H. Crisosto

    Version of Record online : 7 AUG 2015, DOI: 10.1111/1750-3841.12989

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    A Review of Poly(Lactic Acid)-Based Materials for Antimicrobial Packaging

    Journal of Food Science

    Volume 79, Issue 8, August 2014, Pages: R1477–R1490, Intan S. M. A. Tawakkal, Marlene J. Cran, Joseph Miltz and Stephen W. Bigger

    Version of Record online : 17 JUL 2014, DOI: 10.1111/1750-3841.12534

  18. Toward a Philosophy and Theory of Volumetric Nonthermal Processing

    Journal of Food Science

    Volume 81, Issue 6, June 2016, Pages: E1431–E1446, Sudhir K. Sastry

    Version of Record online : 5 MAY 2016, DOI: 10.1111/1750-3841.13324

  19. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

    Journal of Food Science

    Volume 81, Issue 5, May 2016, Pages: C1070–C1079, Abdallah Bouasla, Agnieszka Wójtowicz, Mohammed Nasereddine Zidoune, Marta Olech, Renata Nowak, Marcin Mitrus and Anna Oniszczuk

    Version of Record online : 13 APR 2016, DOI: 10.1111/1750-3841.13287

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    Examining Extrinsic Factors that Influence Product Acceptance: A Review

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: R901–R909, X.E. Li, S.M. Jervis and M.A. Drake

    Version of Record online : 8 MAY 2015, DOI: 10.1111/1750-3841.12852