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There are 20106 results for: content related to: Indirect Color Prediction of Amorphous Carbohydrate Melts as a Function of Thermal History

  1. 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

  2. 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

  4. 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

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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. Impact of Formulation and Saliva on Acid Milk Gel Friction Behavior

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: E867–E880, Helen S. Joyner (Melito), Chris W. Pernell and Christopher R. Daubert

    Version of Record online : 24 APR 2014, DOI: 10.1111/1750-3841.12439

  7. 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

  8. 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

  9. You have full text access to this OnlineOpen article
    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

  10. Safety Evaluation of Green Tea Polyphenols Consumption in Middle-aged Ovariectomized Rat Model

    Journal of Food Science

    Volume 82, Issue 9, September 2017, Pages: 2192–2205, Chwan-Li Shen, Gordon Brackee, Xiao Song, Michael D. Tomison, VelvetLee Finckbone, Kelly T. Mitchell, Lili Tang, Ming-Chien Chyu, Dale M. Dunn and Jia-Sheng Wang

    Version of Record online : 28 JUL 2017, DOI: 10.1111/1750-3841.13745

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    A Genome-Scale Modeling Approach to Quantify Biofilm Component Growth of Salmonella Typhimurium

    Journal of Food Science

    Volume 82, Issue 1, January 2017, Pages: 154–166, Nicholas Ribaudo, Xianhua Li, Brett Davis, Thomas K. Wood and Zuyi (Jacky) Huang

    Version of Record online : 19 DEC 2016, DOI: 10.1111/1750-3841.13565

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    Aroma Glycosides in Grapes and Wine

    Journal of Food Science

    Volume 82, Issue 2, February 2017, Pages: 248–259, Jibin Liu, Xiao-Lin Zhu, Niamat Ullah and Yong-Sheng Tao

    Version of Record online : 1 FEB 2017, DOI: 10.1111/1750-3841.13598

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    Phytochemistry Profile, Nutritional Properties and Pharmacological Activities of Mauritia flexuosa

    Journal of Food Science

    Volume 81, Issue 11, November 2016, Pages: R2611–R2622, Joilane Alves Pereira Freire, Karla Bruna Nogueira Torres Barros, Layana Karine Farias Lima, Julyanna Maciel Martins, Yan de Carvalho Araújo, George Laylson da Silva Oliveira, Jailane de Souza Aquino and Paulo Michel Pinheiro Ferreira

    Version of Record online : 7 NOV 2016, DOI: 10.1111/1750-3841.13529

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    Use of Whey Protein Soluble Aggregates for Thermal Stability—A Hypothesis Paper

    Journal of Food Science

    Volume 78, Issue 8, August 2013, Pages: R1105–R1115, Kelsey N. Ryan, Qixin Zhong and Edward A. Foegeding

    Version of Record online : 19 AUG 2013, DOI: 10.1111/1750-3841.12207

  15. 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

  16. Successive Reduction Dry Milling of Normal and Waxy Corn: Grain, Grit, and Flour Properties

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: C1144–C1155, Sheetal Thakur, Amritpal Kaur, Narpinder Singh and Amardeep Singh Virdi

    Version of Record online : 5 MAY 2015, DOI: 10.1111/1750-3841.12895

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    Evaluation of the Cellular and Animal Models for the Study of Antioxidant Activity: A Review

    Journal of Food Science

    Volume 82, Issue 2, February 2017, Pages: 278–288, Huijuan Zhang, Meng Yin, Lianyan Huang, Jing Wang, Lingxiao Gong, Jie Liu and Baoguo Sun

    Version of Record online : 24 JAN 2017, DOI: 10.1111/1750-3841.13605

  18. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products

    Journal of Food Science

    Volume 81, Issue 9, September 2016, Pages: H2263–H2272, Carlo Giuseppe Rizzello, Marco Montemurro and Marco Gobbetti

    Version of Record online : 9 AUG 2016, DOI: 10.1111/1750-3841.13410

  19. Biomedical Activity and Related Volatile Compounds of Thai Honeys from 3 Different Honeybee Species

    Journal of Food Science

    Volume 80, Issue 10, October 2015, Pages: M2228–M2240, Praetinee Pattamayutanon, Sergio Angeli, Prodpran Thakeow, John Abraham, Terd Disayathanoowat and Panuwan Chantawannakul

    Version of Record online : 28 AUG 2015, DOI: 10.1111/1750-3841.12993

  20. 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