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There are 19183 results for: content related to: Characterization and Comparison of the Pungent Components in Commercial Zanthoxylum bungeanum Oil and Zanthoxylum schinifolium Oil

  1. 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

  2. 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

  3. Assessment of Cymbopogon citratus (DC.) Stapf Essential Oil as Herbal Preservatives Based on Antifungal, Antiaflatoxin, and Antiochratoxin Activities and In Vivo Efficacy during Storage

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: M628–M634, Nivedita Sonker, Abhay K. Pandey, Pooja Singh and N.N. Tripathi

    Version of Record online : 18 FEB 2014, DOI: 10.1111/1750-3841.12390

  4. Efficacy of Some Essential Oils Against Aspergillus flavus with Special Reference to Lippia alba Oil an Inhibitor of Fungal Proliferation and Aflatoxin B1 Production in Green Gram Seeds during Storage

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: M928–M934, Abhay K. Pandey, Nivedita Sonker and Pooja Singh

    Version of Record online : 29 FEB 2016, DOI: 10.1111/1750-3841.13254

  5. 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

  6. 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

  7. 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

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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

  9. Shelf-Life Extension of Chill-Stored Beef Longissimus Steaks Packaged under Modified Atmospheres with 50% O2 and 40% CO2

    Journal of Food Science

    Xiaoyin Yang, Lebao Niu, Lixian Zhu, Rongrong Liang, Yimin Zhang and Xin Luo

    Version of Record online : 30 MAY 2016, DOI: 10.1111/1750-3841.13345

  10. Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide

    Journal of Food Science

    Volume 80, Issue 10, October 2015, Pages: C2153–C2160, Tucker J. Smith, E. Allen Foegeding and MaryAnne Drake

    Version of Record online : 28 AUG 2015, DOI: 10.1111/1750-3841.13000

  11. 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

  12. 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

  13. Inhibition of Listeria monocytogenes and Salmonella by Combinations of Oriental Mustard, Malic Acid, and EDTA

    Journal of Food Science

    Volume 79, Issue 4, April 2014, Pages: M614–M621, Amin N. Olaimat and Richard A. Holley

    Version of Record online : 20 MAR 2014, DOI: 10.1111/1750-3841.12411

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    Potential of Medicinal Plants as Antimicrobial and Antioxidant Agents in Food Industry: A Hypothesis

    Journal of Food Science

    Volume 79, Issue 2, February 2014, Pages: R129–R137, Luis Alberto Ortega-Ramirez, Isela Rodriguez-Garcia, Juan Manuel Leyva, Manuel Reynaldo Cruz-Valenzuela, Brenda Adriana Silva-Espinoza, Gustavo A. Gonzalez-Aguilar, Md Wasim Siddiqui and Jesus Fernando Ayala-Zavala

    Version of Record online : 21 JAN 2014, DOI: 10.1111/1750-3841.12341

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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

  16. Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed Oils

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: C2647–C2654, Fernanda Carvalho de Santana, Fernanda Branco Shinagawa, Elias da Silva Araujo, Ana Maria Costa and Jorge Mancini-Filho

    Version of Record online : 29 OCT 2015, DOI: 10.1111/1750-3841.13102

  17. Effects of Locust Bean Gum and Mono- and Diglyceride Concentrations on Particle Size and Melting Rates of Ice Cream

    Journal of Food Science

    Volume 78, Issue 6, June 2013, Pages: C811–C816, S.L. Cropper, N.A. Kocaoglu-Vurma, B.W. Tharp and W.J. Harper

    Version of Record online : 17 JUN 2013, DOI: 10.1111/1750-3841.12073

  18. Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: C2430–C2439, Monika Gibis and Jochen Weiss

    Version of Record online : 7 OCT 2015, DOI: 10.1111/1750-3841.13090

  19. Changes in Volatile Compounds and Some Physicochemical Properties of European Cranberrybush (Viburnum opulus L.) During Ripening Through Traditional Fermentation

    Journal of Food Science

    Volume 80, Issue 4, April 2015, Pages: C687–C694, Murat Yilmaztekin and Kubra Sislioglu

    Version of Record online : 24 MAR 2015, DOI: 10.1111/1750-3841.12836

  20. 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

    Version of Record online : 22 NOV 2013, DOI: 10.1111/1750-3841.12308