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There are 38689 results for: content related to: False Positive Detection of Peanut Residue in Liquid Caramel Coloring Using Commercial ELISA Kits

  1. Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: S736–S744, Ty B. Wagoner, Paige J. Luck and E. Allen Foegeding

    Version of Record online : 28 JAN 2016, DOI: 10.1111/1750-3841.13237

  2. Napping-Ultra Flash Profile as a Tool for Category Identification and Subsequent Model System Formulation of Caramel Corn Products

    Journal of Food Science

    Emily Mayhew, Shelly Schmidt and Soo-Yeun Lee

    Version of Record online : 1 JUN 2016, DOI: 10.1111/1750-3841.13338

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    Effect of Various Food Additives on the Levels of 4(5)-Methylimidazole in a Soy Sauce Model System

    Journal of Food Science

    Volume 81, Issue 1, January 2016, Pages: T262–T267, Sumin Lee, Jung-Bin Lee, Junho Hwang and Kwang-Geun Lee

    Version of Record online : 11 DEC 2015, DOI: 10.1111/1750-3841.13183

  4. 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

    Version of Record online : 9 SEP 2014, DOI: 10.1111/1750-3841.12560

  5. Detection and Quantification of 4(5)-Methylimidazole in Cooked Meat

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: T465–T471, Faris Karim and J. Scott Smith

    Version of Record online : 20 JAN 2015, DOI: 10.1111/1750-3841.12748

  6. Indian Meal Moth (Plodia Interpunctella)–Resistant Food Packaging Film Development Using Microencapsulated Cinnamon Oil

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: E2023–E2030, In-Hah Kim, Ah Young Song, Jaejoon Han, Ki Hwan Park and Sea C. Min

    Version of Record online : 23 SEP 2014, DOI: 10.1111/1750-3841.12642

  7. Sweetener Blend Optimization by Using Mixture Design Methodology and the Electronic Tongue

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: S1782–S1794, Megan E. Waldrop and Carolyn F. Ross

    Version of Record online : 23 AUG 2014, DOI: 10.1111/1750-3841.12575

  8. You have free access to this content
    Formation of 4(5)-Methylimidazole in Aqueous d-Glucose-Amino Acids Model System

    Journal of Food Science

    Volume 81, Issue 1, January 2016, Pages: T268–T274, Faris Karim and J. Scott Smith

    Version of Record online : 18 NOV 2015, DOI: 10.1111/1750-3841.13163

  9. Differentiation of Wines Treated with Wood Chips Based on Their Phenolic Content, Volatile Composition, and Sensory Parameters

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: C2701–C2710, Maria Kyraleou, Stamatina Kallithraka, Kleopatra Chira, Eleni Tzanakouli, Ioannis Ligas and Yorgos Kotseridis

    Version of Record online : 9 NOV 2015, DOI: 10.1111/1750-3841.13125

  10. Influence of Enzymatic Extrusion Liquefaction Pretreatment for Chinese Rice Wine on the Volatiles Generated from Extruded Rice

    Journal of Food Science

    Volume 80, Issue 1, January 2015, Pages: C29–C39, Enbo Xu, Hongyan Li, Zhengzong Wu, Fang Wang, Xueming Xu, Zhengyu Jin and Aiquan Jiao

    Version of Record online : 22 DEC 2014, DOI: 10.1111/1750-3841.12719

  11. Sensory Profiles and Seasonal Variation of Black Walnut Cultivars

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: S719–S727, Catherine Lynch, Kadri Koppel and William Reid

    Version of Record online : 5 FEB 2016, DOI: 10.1111/1750-3841.13244

  12. Volatile Composition and Aroma Activity of Guava Puree Before and After Thermal and Dense Phase Carbon Dioxide Treatments

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: C218–C227, Maria Lourdes Plaza, Maurice R. Marshall and Russell Lee Rouseff

    Version of Record online : 14 JAN 2015, DOI: 10.1111/1750-3841.12736

  13. Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: M2005–M2014, Young-Ran Song, Do-Youn Jeong and Sang-Ho Baik

    Version of Record online : 24 AUG 2015, DOI: 10.1111/1750-3841.12995

  14. 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

  15. 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

  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. Identification of Senory Attributes That Drive the Likeability of Korean Rice Wines by American Panelists

    Journal of Food Science

    Volume 80, Issue 1, January 2015, Pages: S161–S170, Han Sub Kwak, Byung-Hak Ahn, Hye-Ryun Kim and Soo-Yeun Lee

    Version of Record online : 5 JAN 2015, DOI: 10.1111/1750-3841.12739

    Corrected by:

    Erratum: Erratum

    Vol. 80, Issue 6, viii, Version of Record online: 15 JUN 2015

  18. Color and Volatile Analysis of Peanuts Roasted Using Oven and Microwave Technologies

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: C1895–C1906, Alicia L. Smith and Sheryl A. Barringer

    Version of Record online : 2 SEP 2014, DOI: 10.1111/1750-3841.12588

  19. 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

    Version of Record online : 7 FEB 2014, DOI: 10.1111/1750-3841.12364

  20. 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