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There are 7992 results for: content related to: Characterization and Comparison of the Pungent Components in Commercial Zanthoxylum bungeanum Oil and Zanthoxylum schinifolium Oil

  1. Subchronic and Reproductive/Developmental (Screening Level) Toxicity of Complexation Products of Iron Trichloride and Sodium Tartrate (FemTA)

    Journal of Food Science

    Volume 78, Issue 9, September 2013, Pages: T1476–T1485, Barry Lynch, Harry Emmen, Francois van Otterdijk and Annette Lau

    Article first published online : 9 SEP 2013, DOI: 10.1111/1750-3841.12172

  2. 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

  3. 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

  4. Jujube Honey from China: Physicochemical Characteristics and Mineral Contents

    Journal of Food Science

    Volume 78, Issue 3, March 2013, Pages: C387–C394, Juan Zhou, Zhirong Suo, Pinpin Zhao, Ni Cheng, Hui Gao, Jing Zhao and Wei Cao

    Article first published online : 4 MAR 2013, DOI: 10.1111/1750-3841.12049

  5. 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

  6. Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: S1811–S1822, Rebecca Walker, Angela Tseng, George Cavender, Andrew Ross and Yanyun Zhao

    Article first published online : 7 AUG 2014, DOI: 10.1111/1750-3841.12554

  7. Current Food Safety Management Systems in Fish-Exporting Companies Require Further Improvements to Adequately Cope with Contextual Pressure: Case Study

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: M2031–M2039, Hillary Adawo Onjong, John Wangoh and Patrick Murigu Kamau Njage

    Article first published online : 12 SEP 2014, DOI: 10.1111/1750-3841.12598

  8. 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

  9. 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

  10. Impact of Almond Form and Moisture Content on Texture Attributes and Acceptability

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: S1399–S1406, Zata Vickers, Amanda Peck, Theodore Labuza and Guangwei Huang

    Article first published online : 24 JUN 2014, DOI: 10.1111/1750-3841.12509

  11. Properties of Gelatin Film from Horse Mackerel (Trachurus Japonicus) Scale

    Journal of Food Science

    Thuy Le, Hiroki Maki, Kigen Takahashi, Emiko Okazaki and Kazufumi Osako

    Article first published online : 25 FEB 2015, DOI: 10.1111/1750-3841.12806

  12. 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

  13. 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

  14. Evaluation of Texture Differences among Varieties of Cooked Quinoa

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: S2337–S2345, Geyang Wu, Craig F. Morris and Kevin M. Murphy

    Article first published online : 10 OCT 2014, DOI: 10.1111/1750-3841.12672

  15. 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

  16. Structural and Functional Properties of Hemp Seed Protein Products

    Journal of Food Science

    Volume 79, Issue 8, August 2014, Pages: C1512–C1521, Sunday A. Malomo, Rong He and Rotimi E. Aluko

    Article first published online : 21 JUL 2014, DOI: 10.1111/1750-3841.12537

  17. Thermooxidative Stability of Fennel Oleoresin Microencapsulated in Blended Biopolymer Agents

    Journal of Food Science

    Volume 79, Issue 6, June 2014, Pages: C1091–C1099, Charikleia Chranioti and Constantina Tzia

    Article first published online : 28 APR 2014, DOI: 10.1111/1750-3841.12474

  18. 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

  19. Physicochemical and Thermal Properties of Phaseolus vulgaris L. var. Great Northern Bean Starch

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C295–C300, Hui Wang and Wajira S. Ratnayake

    Article first published online : 7 FEB 2014, DOI: 10.1111/1750-3841.12357

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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

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