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There are 7158 results for: content related to: The Impact of NaCl Substitution with KCl on Proteinase Activities Cell-Free Extract and Cell-Free Supernatant at Different pH Levels and Salt Concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus

  1. Volatile Profile of Cashews (Anacardium occidentale L.) from Different Geographical Origins during Roasting

    Journal of Food Science

    Volume 76, Issue 5, June/July 2011, Pages: C768–C774, Amal Agila and Sheryl Ann Barringer

    Version of Record online : 27 APR 2011, DOI: 10.1111/j.1750-3841.2011.02180.x

  2. Stimulation of Cadaverine Production by Foodborne Pathogens in the Presence of Lactobacillus, Lactococcus, and Streptococcus spp.

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: M650–M658, Esmeray Kuley, Esra Balıkcı, İlyas Özoğul, Saadet Gökdogan and Fatih Özoğul

    Version of Record online : 31 JUL 2012, DOI: 10.1111/j.1750-3841.2012.02825.x

  3. Effect of Cofermentation of Grape Varieties on Aroma Profiles of La Mancha Red Wines

    Journal of Food Science

    Volume 76, Issue 8, October 2011, Pages: C1169–C1180, Eva Gómez García-Carpintero, Eva Sánchez-Palomo, Manuel A. Gómez Gallego and Miguel A. González-Viñas

    Version of Record online : 17 OCT 2011, DOI: 10.1111/j.1750-3841.2011.02374.x

  4. Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds

    Journal of Food Science

    Volume 76, Issue 3, April 2011, Pages: C368–C379, Ye-Jin Jo, In Hee Cho, Chi Kwang Song, Hye Won Shin and Young-Suk Kim

    Version of Record online : 16 MAR 2011, DOI: 10.1111/j.1750-3841.2011.02068.x

  5. Comparison of the Frying Performance of Olive Oil and Palm Superolein

    Journal of Food Science

    Volume 77, Issue 5, May 2012, Pages: C519–C531, Raffaele Romano, Anella Giordano, Simona Vitiello, Laura Le Grottaglie and Salvatore Spagna Musso

    Version of Record online : 10 APR 2012, DOI: 10.1111/j.1750-3841.2012.02663.x

  6. Effect of Annatto Seed and Coriander Leaves as Natural Antioxidants in Fish Meatballs during Frozen Storage

    Journal of Food Science

    Volume 76, Issue 6, August 2011, Pages: C838–C845, Renata Aparecida Soriano Sancho, Fabíola Aliaga de Lima, Gabriel Guerra Costa, Lilian Regina Barros Mariutti and Neura Bragagnolo

    Version of Record online : 8 JUN 2011, DOI: 10.1111/j.1750-3841.2011.02224.x

  7. Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: C89–C97, Laura Purriños, Roberto Bermúdez, Daniel Franco, Javier Carballo and José M. Lorenzo

    Version of Record online : 6 JAN 2011, DOI: 10.1111/j.1750-3841.2010.01955.x

  8. Nutritionally Important Starch Fractions of Rice Cultivars Grown in Southern United States

    Journal of Food Science

    Volume 75, Issue 5, June/July 2010, Pages: H137–H144, James A. Patindol, Harmeet S. Guraya, Elaine T. Champagne and Anna M. McClung

    Version of Record online : 9 JUN 2010, DOI: 10.1111/j.1750-3841.2010.01627.x

  9. Trypsin Inhibitor from 3 Legume Seeds: Fractionation and Proteolytic Inhibition Study

    Journal of Food Science

    Volume 75, Issue 3, April 2010, Pages: C223–C228, Richa Kusuma Wati, Theerapong Theppakorn, Soottawat Benjakul and Saroat Rawdkuen

    Version of Record online : 3 FEB 2010, DOI: 10.1111/j.1750-3841.2010.01515.x

  10. A Comparison of the Effect of Macerating Enzymes and Pulsed Electric Fields Technology on Phenolic Content and Color of Red Wine

    Journal of Food Science

    Volume 74, Issue 9, November/December 2009, Pages: C647–C652, E. Puértolas, G. Saldaña, S. Condón, I. Álvarez and J. Raso

    Version of Record online : 30 SEP 2009, DOI: 10.1111/j.1750-3841.2009.01343.x

  11. Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during Storage

    Journal of Food Science

    Volume 76, Issue 5, June/July 2011, Pages: C694–C700, Yuhai Lin, Ming Huang, Guanghong Zhou, Yufeng Zou and Xinglian Xu

    Version of Record online : 4 MAY 2011, DOI: 10.1111/j.1750-3841.2011.02187.x

  12. Effect of the Prefermentative Addition of Five Enological Tannins on Anthocyanins and Color in Red Wines

    Journal of Food Science

    Volume 78, Issue 1, January 2013, Pages: C25–C30, Yan-Xia Liu, Na-Na Liang, Jun Wang, Qiu-Hong Pan and Chang-Qing Duan

    Version of Record online : 9 JAN 2013, DOI: 10.1111/j.1750-3841.2012.02993.x

  13. Separation of Phospholipids from Hen Egg Yolk by Short Packed Silica Gel Column Chromatography

    Journal of Food Science

    Volume 77, Issue 9, September 2012, Pages: C948–C953, Lin Lei, Jing Li, Jiang-ning Hu, Rong Liu, Ya-wei Fan, Liang Tang and Ze-yuan Deng

    Version of Record online : 17 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02850.x

  14. Effect of Elicitor Spray at Different Reproductive Stages on Saponin Content of Soybean

    Journal of Food Science

    Volume 77, Issue 2, February 2012, Pages: H81–H86, Satchithanandam Eswaranandam, Joseph Salyer, Pengyin Chen and Sun-Ok Lee

    Version of Record online : 6 JAN 2012, DOI: 10.1111/j.1750-3841.2011.02527.x

  15. Volatile Composition of Pomegranates from 9 Spanish Cultivars Using Headspace Solid Phase Microextraction

    Journal of Food Science

    Volume 76, Issue 1, January/February 2011, Pages: S114–S120, Pablo Melgarejo, Ángel Calín-Sánchez, Laura Vázquez-Araújo, Francisca Hernández, Juan José Martínez, Pilar Legua and Ángel A. Carbonell-Barrachina

    Version of Record online : 6 JAN 2011, DOI: 10.1111/j.1750-3841.2010.01945.x

  16. Inclusion of Blended Lipid Solutions as Functional Ingredients to Alter the Fatty Acid Profile of Beef Patties

    Journal of Food Science

    Volume 75, Issue 7, September 2010, Pages: S355–S364, A.C. Lowder and W.N. Osburn

    Version of Record online : 22 SEP 2010, DOI: 10.1111/j.1750-3841.2010.01738.x

  17. Carboxymethyl Cellulose Coating and Low-Dose Gamma Irradiation Improves Storage Quality and Shelf Life of Pear (Pyrus Communis L., Cv. Bartlett/William)

    Journal of Food Science

    Volume 75, Issue 9, November/December 2010, Pages: M586–M596, Peerzada R. Hussain, Raghuveer S. Meena, Mohd A. Dar and Ali M. Wani

    Version of Record online : 3 NOV 2010, DOI: 10.1111/j.1750-3841.2010.01868.x

  18. Survival of Salmonella Serovars Introduced as a Post-Aging Contaminant during Storage of Low-Salt Cheddar Cheese at 4, 10, and 21 °C

    Journal of Food Science

    Volume 76, Issue 9, November / December 2011, Pages: M616–M621, Subash Shrestha, James A. Grieder, Donald J. McMahon and Brian A. Nummer

    Version of Record online : 9 NOV 2011, DOI: 10.1111/j.1750-3841.2011.02430.x

  19. Evaluation of Antibacterial Activity of 3-Butenyl, 4-Pentenyl, 2-Phenylethyl, and Benzyl Isothiocyanate in Brassica Vegetables

    Journal of Food Science

    Volume 75, Issue 7, September 2010, Pages: M412–M416, Miran Jang, Eunyoung Hong and Gun-Hee Kim

    Version of Record online : 3 AUG 2010, DOI: 10.1111/j.1750-3841.2010.01725.x

  20. Role of Peroxyacetic Acid, Octanoic Acid, Malic Acid, and Potassium Lactate on the Microbiological and Instrumental Color Characteristics of Ground Beef

    Journal of Food Science

    Volume 77, Issue 4, April 2012, Pages: M188–M193, Anand Mohan, F. W. Pohlman, J. A. McDaniel and M. C. Hunt

    Version of Record online : 21 FEB 2012, DOI: 10.1111/j.1750-3841.2011.02600.x