Search Results

There are 9411 results for: content related to: Tropomyosin Contains IgE-Binding Epitopes Sensitive to Periodate but Not to Enzymatic Deglycosylation

  1. Stereoscopy and Scanning Electron Microscopy of Brazil Nut (Bertholletia excelsa H.B.K.) Shell, Brown Skin, and Edible Part: Part One—Healthy Nut

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: H1443–H1453, Vildes M. Scussel, Daniel Manfio, Geovana D. Savi and Elisa H.S. Moecke

    Article first published online : 28 JUN 2014, DOI: 10.1111/1750-3841.12502

  2. Carotenoids Concentration of Gac (Momordica cochinchinensis Spreng.) Fruit Oil Using Cross-Flow Filtration Technology

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: E2222–E2231, Huỳnh Cang Mai, Vinh Truong and Frédéric Debaste

    Article first published online : 3 NOV 2014, DOI: 10.1111/1750-3841.12661

  3. Presence of Electrostatically Adsorbed Polysaccharides Improves Spray Drying of Liposomes

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: E206–E221, Ayse Karadag, Beraat Özçelik, Martin Sramek, Monika Gibis, Reinhard Kohlus and Jochen Weiss

    Article first published online : 16 JAN 2013, DOI: 10.1111/1750-3841.12023

  4. Mathematical Modeling and Microbiological Verification of Ohmic Heating of a Multicomponent Mixture of Particles in a Continuous Flow Ohmic Heater System with Electric Field Parallel to Flow

    Journal of Food Science

    Volume 78, Issue 11, November 2013, Pages: E1721–E1734, Pitiya Kamonpatana, Hussein M. H. Mohamed, Mykola Shynkaryk, Brian Heskitt, Ahmed E. Yousef and Sudhir K. Sastry

    Article first published online : 19 NOV 2013, DOI: 10.1111/1750-3841.12287

  5. 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

  6. You have free access to this content
    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

    Article first published online : 12 FEB 2014, DOI: 10.1111/1750-3841.12349

  7. Preparation and Molecular Characterization of Chitosans Obtained from Shrimp (Litopenaeus vannamei) Shells

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: E1722–E1731, F. Fernández-Martín, M. Arancibia, E. López-Caballero, C. Gómez-Guillén, P. Montero and M. Fernández-García

    Article first published online : 25 AUG 2014, DOI: 10.1111/1750-3841.12572

  8. You have free access to this content
    Oscillatory Rheology and Creep Behavior of Barley β-d-glucan Concentrate Dough: Effect of Particle Size, Temperature, and Water Content

    Journal of Food Science

    Volume 80, Issue 1, January 2015, Pages: E73–E83, Jasim Ahmed, Linu Thomas and Hasan Al-Attar

    Article first published online : 8 DEC 2014, DOI: 10.1111/1750-3841.12712

  9. 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

  10. Heat and Mass Transport during Microwave Heating of Mashed Potato in Domestic Oven—Model Development, Validation, and Sensitivity Analysis

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: E1991–E2004, Jiajia Chen, Krishnamoorthy Pitchai, Sohan Birla, Mehrdad Negahban, David Jones and Jeyamkondan Subbiah

    Article first published online : 15 SEP 2014, DOI: 10.1111/1750-3841.12636

  11. 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

  12. You have free access to this content
    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

    Article first published online : 19 AUG 2013, DOI: 10.1111/1750-3841.12207

  13. 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

    Article first published online : 24 APR 2014, DOI: 10.1111/1750-3841.12439

  14. A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: E349–E358, Maria del Rocio Teruel, Michael Gordon, Maria Belen Linares, Maria Dolores Garrido, Araya Ahromrit and Keshavan Niranjan

    Article first published online : 23 JAN 2015, DOI: 10.1111/1750-3841.12753

  15. Preparation of Chitosan–TPP Microspheres as Resveratrol Carriers

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: E568–E576, Ah Ra Cho, Yong Gi Chun, Bum Keun Kim and Dong June Park

    Article first published online : 12 MAR 2014, DOI: 10.1111/1750-3841.12395

  16. Investigation of Ice-Assisted Sonication on the Microstructure and Chemical Quality of Ganoderma lucidum Spores

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: E2253–E2265, Ding Zhao, Ming-Wei Chang, Jing-Song Li, William Suen and Jie Huang

    Article first published online : 15 OCT 2014, DOI: 10.1111/1750-3841.12681

  17. Changes in Structural Characteristics of Antioxidative Soy Protein Hydrolysates Resulting from Scavenging of Hydroxyl Radicals

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: C152–C159, Jing Zhao, Youling L. Xiong and Dave H. McNear

    Article first published online : 17 JAN 2013, DOI: 10.1111/1750-3841.12030

  18. Optimum Cooking Conditions for Shrimp and Atlantic Salmon

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: S303–S313, Lauren Brookmire, P. Mallikarjunan, M. Jahncke and R. Grisso

    Article first published online : 6 FEB 2013, DOI: 10.1111/1750-3841.12011

  19. 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

  20. You have free access to this content
    Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin–Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV

    Journal of Food Science

    Volume 80, Issue 1, January 2015, Pages: H188–H198, Luis Mojica, Karen Chen and Elvira González de Mejía

    Article first published online : 11 DEC 2014, DOI: 10.1111/1750-3841.12726