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There are 6829 results for: content related to: Determining the Primary Drivers of Liking to Predict Consumers' Acceptance of Fresh Nectarines and Peaches

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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

  2. 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

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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

  4. 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

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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

  6. 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

  7. 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

  8. 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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    Functional Applications of Lignocellulolytic Enzymes in the Fruit and Vegetable Processing Industries

    Journal of Food Science

    Volume 82, Issue 3, March 2017, Pages: 585–593, Sazzad Hossen Toushik, Kyung-Tai Lee, Jin-Sung Lee and Keun-Sung Kim

    Version of Record online : 2 FEB 2017, DOI: 10.1111/1750-3841.13636

  10. 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

  11. Quality Change of Apple Slices Coated with Aloe vera Gel during Storage

    Journal of Food Science

    Volume 78, Issue 6, June 2013, Pages: C817–C822, Hye-Yeon Song, Wan-Shin Jo, Nak-Bum Song, Sea C. Min and Kyung Bin Song

    Version of Record online : 6 MAY 2013, DOI: 10.1111/1750-3841.12141

  12. 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

  13. Enrichment of Antioxidant Capacity and Vitamin E in Pita Made from Barley

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: H777–H785, Thi Thu Dung Do, Beverly Muhlhausler, Amanda Box and Amanda J. Able

    Version of Record online : 19 JAN 2016, DOI: 10.1111/1750-3841.13218

  14. 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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    Unlocking Potentials of Microwaves for Food Safety and Quality

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: E1776–E1793, Juming Tang

    Version of Record online : 4 AUG 2015, DOI: 10.1111/1750-3841.12959

  16. Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks

    Journal of Food Science

    Volume 80, Issue 10, October 2015, Pages: S2287–S2295, Damir Dennis Torrico, Wisdom Wardy, Kairy Dharali Pujols, Kennet Mariano Carabante, Wannita Jirangrat, Guillermo Scaglia, Marlene E. Janes and Witoon Prinyawiwatkul

    Version of Record online : 26 SEP 2015, DOI: 10.1111/1750-3841.12999

  17. Diversity in Sensory Quality and Determining Factors Influencing Mandarin Flavor Liking

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: S418–S425, Livnat Goldenberg, Yossi Yaniv, Tatiana Kaplunov, Adi Doron-Faigenboim, Nir Carmi and Ron Porat

    Version of Record online : 5 JAN 2015, DOI: 10.1111/1750-3841.12742

  18. The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: R129–R137, Suzanne M. Jervis and MaryAnne Drake

    Version of Record online : 18 JAN 2013, DOI: 10.1111/1750-3841.12039

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    “Potential Health Benefits of Lunasin: A Multifaceted Soy-Derived Bioactive Peptide”

    Journal of Food Science

    Volume 80, Issue 3, March 2015, Pages: R485–R494, Vaibhao Kisanrao Lule, Sheenam Garg, Sarang Dilip Pophaly, Hitesh and Sudhir Kumar Tomar

    Version of Record online : 27 JAN 2015, DOI: 10.1111/1750-3841.12786

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    Mycotoxin Contamination of Rice in China

    Journal of Food Science

    Volume 82, Issue 3, March 2017, Pages: 573–584, Xiang Dong Sun, Ping Su and Hong Shan

    Version of Record online : 30 JAN 2017, DOI: 10.1111/1750-3841.13631