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Annually we recognize the papers published in JFS that have been most cited in the 2 years previous to the last full publishing year. For 2006 we are pleased to announce the papers in each section of JFS that have achieved this distinction. Each of the authors receives special recognition at the IFT Annual Meeting and Food Expo and a Certificate of Excellence. Congratulations to all the authors. As the Scientific Editors and their respective Editorial Boards work continually to improve JFS, you can assist by submitting your manuscripts to JFS.

Concise Reviews/Hypothesis

  1. Top of page
  2. Concise Reviews/Hypothesis
  3. Engineering and Physical Properties
  4. Food Chemistry and Toxicology
  5. Sensory and Nutritive Quality
  6. Food Microbiology and Safety

Jochen Weiss, Paul Takhistov, D. Julian McClements. Functional Materials in Food Nanotechnology. J Food Sci 71(9): R107-16. Nov/Dec 2006. Cited 17 times.

Engineering and Physical Properties

  1. Top of page
  2. Concise Reviews/Hypothesis
  3. Engineering and Physical Properties
  4. Food Chemistry and Toxicology
  5. Sensory and Nutritive Quality
  6. Food Microbiology and Safety

Mary Ann Augustin, Luz Sanguansri, Ortwin Bode. Maillard Reaction Products as Encapsulants for Fish Oil Powders. J Food Sci 71(2):E25-32. Mar 2006. Cited 16 times.

Food Chemistry and Toxicology

  1. Top of page
  2. Concise Reviews/Hypothesis
  3. Engineering and Physical Properties
  4. Food Chemistry and Toxicology
  5. Sensory and Nutritive Quality
  6. Food Microbiology and Safety

H.G. Kristinsson, Y. Liang. Effect of pH-Shift Processing and Surimi Processing on Atlantic Croaker (Micropogonias undulates) Muscle Proteins. J Food Sci 71(5):C304-12. Jun/Jul 2006. Cited 13 times.

Sensory and Nutritive Quality

  1. Top of page
  2. Concise Reviews/Hypothesis
  3. Engineering and Physical Properties
  4. Food Chemistry and Toxicology
  5. Sensory and Nutritive Quality
  6. Food Microbiology and Safety

Maria A. Rojas-Graü, Angel Sobrino-López, Maria Soledad Tapia, Olga Martín-Belloso. Browning Inhibition in Fresh-cut ‘Fuji’Apple Slices by Natural Antibrowning Agents. J Food Sci 71(1):S59-65. Jan/Feb 2006. Cited 9 times.

Food Microbiology and Safety

  1. Top of page
  2. Concise Reviews/Hypothesis
  3. Engineering and Physical Properties
  4. Food Chemistry and Toxicology
  5. Sensory and Nutritive Quality
  6. Food Microbiology and Safety

Mendel Friedman, Philip R. Henika, Carol E. Levin, Robert E. Mandrell. Antimicrobial Wine Formulations Active against the Foodborne Pathogens Escherichia coli O157: H7 and Salmonella enterica. J Food Sci 71(7):M245-51. Sept 2006. Cited 7 times.