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There are 21932 results for: content related to: Properties and Water Sorption Characteristics of Spaghetti Prepared Using Various Dies

  1. Evaluation of Antioxidant Activities of Zein Protein Fractions

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: C2174–C2184, Ning Tang and Hong Zhuang

    Article first published online : 28 OCT 2014, DOI: 10.1111/1750-3841.12686

  2. Determining the Mechanism and Parameters of Hydrate Formation and Loss in Glucose

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: E2232–E2244, Sarah K. Scholl and Shelly J. Schmidt

    Article first published online : 11 OCT 2014, DOI: 10.1111/1750-3841.12671

  3. The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: E1359–E1365, Virginia Glicerina, Federica Balestra, Marco Dalla Rosa, Bjorn Bergenhstål, Eva Tornberg and Santina Romani

    Article first published online : 3 JUN 2014, DOI: 10.1111/1750-3841.12508

  4. Antioxidant Capacities, Phenolic Contents, and GC/MS Analysis of Rhodiola imbricata Edgew. Root Extracts from Trans-Himalaya

    Journal of Food Science

    Volume 78, Issue 3, March 2013, Pages: C402–C410, A.B. Tayade, P. Dhar, M. Sharma, R.S. Chauhan, O.P. Chaurasia and R.B. Srivastava

    Article first published online : 20 FEB 2013, DOI: 10.1111/1750-3841.12054

  5. Apple Peel and Carboxymethylcellulose-Based Nanocomposite Films Containing Different Nanoclays

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: E342–E353, So-Hyang Shin, Sung-Jin Kim, Soo-Hyun Lee, Ki-Moon Park and Jaejoon Han

    Article first published online : 2 FEB 2014, DOI: 10.1111/1750-3841.12356

  6. Effect of Ascorbic Acid on the Properties of Ammonia Caramel Colorant Additives and Acrylamide Formation

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: C1678–C1682, Hongxing Chen and Zhengbiao Gu

    Article first published online : 9 SEP 2014, DOI: 10.1111/1750-3841.12560

  7. Use of Sodium Dodecyl Sulfate Pretreatment and 2-stage Curing for Improved Quality of Salted Duck Eggs

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: E354–E361, Zixuan Lian, Longshan Qiao, Guanghong Zhu, Yun Deng, Bingjun Qian, Jin Yue and Yanyun Zhao

    Article first published online : 12 FEB 2014, DOI: 10.1111/1750-3841.12361

  8. Quality Assessment of Commercially Processed Carbon Monoxide-Treated Tilapia Fillets

    Journal of Food Science

    Volume 78, Issue 6, June 2013, Pages: S902–S910, Lori F. Pivarnik, Cameron Faustman, Surendranath P. Suman, Catherine Palmer, Nicole L. Richard, P. Christopher Ellis and Michael DiLiberti

    Article first published online : 17 JUN 2013, DOI: 10.1111/1750-3841.12145

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    Effect of Salts of Organic Acids on Listeria monocytogenes, Shelf Life, Meat Quality, and Consumer Acceptability of Beef Frankfurters

    Journal of Food Science

    Volume 79, Issue 1, January 2014, Pages: M54–M60, Amit Morey, Jordan W. J. Bowers, Laura J. Bauermeister, Manpreet Singh, Tung-Shi Huang and Shelly R. McKee

    Article first published online : 24 JAN 2014, DOI: 10.1111/1750-3841.12220

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    Combined Vacuum Impregnation and Electron-Beam Irradiation Treatment to Extend the Storage Life of Sliced White Button Mushrooms (Agaricus bisporus)

    Journal of Food Science

    Volume 79, Issue 1, January 2014, Pages: E39–E46, Zeynep Sevimli Yurttas, Rosana G. Moreira and Elena Castell-Perez

    Article first published online : 22 NOV 2013, DOI: 10.1111/1750-3841.12308

  11. Xylitol Improves Pancreatic Islets Morphology to Ameliorate Type 2 Diabetes in Rats: A Dose Response Study

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: H1436–H1442, Md. Atiar Rahman and Md. Shahdiul Islam

    Article first published online : 24 JUN 2014, DOI: 10.1111/1750-3841.12520

  12. Effectiveness of Calcium Chloride and Calcium Lactate on Maintenance of Textural and Sensory Qualities of Fresh-Cut Mangos

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: C786–C794, Panita Ngamchuachit, Hanne K. Sivertsen, Elizabeth J. Mitcham and Diane M. Barrett

    Article first published online : 2 APR 2014, DOI: 10.1111/1750-3841.12446

  13. Tocol Composition and Supercritical Carbon Dioxide Extraction of Lipids from Barley Pearling Flour

    Journal of Food Science

    Volume 78, Issue 11, November 2013, Pages: C1643–C1650, F. Temelli, K. Stobbe, K. Rezaei and T. Vasanthan

    Article first published online : 19 NOV 2013, DOI: 10.1111/1750-3841.12271

  14. Viability of the Lactobacillus rhamnosus HN001 Probiotic Strain in Swiss- and Dutch-Type Cheese and Cheese-Like Products

    Journal of Food Science

    Volume 79, Issue 6, June 2014, Pages: M1181–M1188, Grażyna Cichosz, Marek Aljewicz and Beata Nalepa

    Article first published online : 1 MAY 2014, DOI: 10.1111/1750-3841.12458

  15. The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile Components of Fluid Whey and Whey Retentate

    Journal of Food Science

    Volume 78, Issue 10, October 2013, Pages: C1535–C1542, A.J. Fox, T.J. Smith, P.D. Gerard and M.A. Drake

    Article first published online : 16 SEP 2013, DOI: 10.1111/1750-3841.12251

  16. Deodorization of Garlic Breath Volatiles by Food and Food Components

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: C526–C533, Ryan Munch and Sheryl A. Barringer

    Article first published online : 4 MAR 2014, DOI: 10.1111/1750-3841.12394

  17. Chemical Profile and Antioxidative and Antimicrobial Activity of Juices and Extracts of 4 Black Currants Varieties (Ribes nigrum L.)

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C301–C309, Bojana Miladinović, Milica Kostić, Katarina Šavikin, Boban Đorđević, Tatjana Mihajilov-Krstev, Slavoljub Živanović and Dušanka Kitić

    Article first published online : 7 FEB 2014, DOI: 10.1111/1750-3841.12364

  18. Antioxidant and Anti-inflammatory Activities of Methanol Extracts of Tremella fuciformis and Its Major Phenolic Acids

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: C460–C468, Hua Li, Hee-Seok Lee, Su-Hwan Kim, BoKyung Moon and Chan Lee

    Article first published online : 18 FEB 2014, DOI: 10.1111/1750-3841.12393

  19. Riboflavin at High Doses Enhances Lung Cancer Cell Proliferation, Invasion, and Migration

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: H343–H349, Hui-ting Yang, Pei-chun Chao and Mei-chin Yin

    Article first published online : 11 JAN 2013, DOI: 10.1111/1750-3841.12012

  20. Compositional Characteristics of Materials Recovered from Headed Gutted Silver Carp (Hypophthalmichthys molitrix) by Isoelectric Solubilization and Precipitation Using Organic Acids

    Journal of Food Science

    Volume 78, Issue 3, March 2013, Pages: E445–E451, Ilgin Paker, Sarah Beamer, Jacek Jaczynski and Kristen E. Matak

    Article first published online : 4 MAR 2013, DOI: 10.1111/1750-3841.12044