Journal of Food Science

Cover image for Journal of Food Science

September 1965

Volume 30, Issue 5

Pages 737–916

  1. BIOCHEMISTRY AND BIOPHYSICS:

    1. Top of page
    2. BIOCHEMISTRY AND BIOPHYSICS:
    3. CHEMISTRY:
    4. MICROBIOLOGY:
    5. SENSORY EVALUATION AND CONSUMER ACCEPTANCE:
    1. Lipid Antioxidants in Plant Tissue (pages 737–741)

      DAN E. PRATT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01833.x

    2. Rehydration in Onion as a Function of Dehydration Regime (pages 742–746)

      F. SHIMAZU, C. STERLING and G. K. YORK

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01834.x

    3. Changes in Individual Date Polyphenols and Their Relation to Browning (pages 747–752)

      V. P. MAIER and D. M. METZLER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01835.x

    4. The Mechanism of Sulfite Inhibition of Browning Caused by Polyphenol Oxidase (pages 753–758)

      R. J. EMBS and P. MARKAKIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01836.x

    5. Effect of Gamma Radiation Upon Cherries (pages 759–765)

      L. M. MASSEY JR., W. B. ROBINSON, J. F. SPAID, D. F. SPLITTSTOESSER, J. P. VAN BUREN and Z. I. KERTESZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01837.x

    6. Post-Mortem Changes in Muscle. I. Chemical Changes in Beef (pages 766–772)

      C. E. BODWELL, A. M. PEARSON and MILDRED E. SPOONER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01838.x

    7. Thermal Conductivity of Freeze-dried Model Food Gels (pages 773–778)

      GEORGE D. SARAVACOS and MALCOLM N. PILSWORTH JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01839.x

    8. Effect of Temperature and Pressure on the Sorption of Water Vapor by Freeze-Dried Food Materials (pages 779–786)

      G. D. SARAVACOS and R. M. STINCHFIELD

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01840.x

    9. Automated Analysis of Hypoxanthine (pages 791–794)

      N. R. JONES, J. MURRAY and J. R. BURT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01842.x

  2. CHEMISTRY:

    1. Top of page
    2. BIOCHEMISTRY AND BIOPHYSICS:
    3. CHEMISTRY:
    4. MICROBIOLOGY:
    5. SENSORY EVALUATION AND CONSUMER ACCEPTANCE:
    1. Meat Flavor. I. Fractionation of Water-Soluble Flavor Precursors of Beef (pages 801–807)

      AARON E. WASSERMAN and NATALIE GRAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01844.x

    2. Reactivity of Malonaldehyde with Food Constituents (pages 808–813)

      TAI-WAN KWON, D. B. MENZEL and H. S. OLCOTT

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01845.x

    3. Steam-Volatile Components from Freeze-Dried Beef Stored at Room Temperature (pages 814–816)

      MOHAMED I. EL-GHARBAWI and L. R. DUGAN JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01846.x

    4. Stability of Nitrogenous Compounds and Lipids During Storage of Freeze-Dried Raw Beef and (pages 817–822)

      MOHAMED I. EL-GHARBAWI and L. R. DUGAN JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01847.x

    5. Isolation of Proteins from Plant Material (pages 823–827)

      Y. POMERANZ

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01848.x

    6. Aldehyde-Amine Condensation Reaction: A Possible Fate of Carbonyls in Foods (pages 828–832)

      M. W. MONTGOMERY and E. A. DAY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01849.x

    7. Composition of Orange Juice Cloud (pages 833–837)

      W. CLIFFORD SCOTT, THEO. J. KEW and M. K. VELDHUIS

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01850.x

    8. Some Effects of Added Dietary Fats on the Lipid Composition of lien's Egg Yolk (pages 838–845)

      P. H. CHEN, R. H. COMMON, N. NIKOLAICZUK and H. F. MacRAE

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01851.x

    9. Lemon Juice Composition. IV. Carotenoid and Sterol Content (pages 865–868)

      CARL E. VANDERCOOK and HENRY YOKOYAMA

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01855.x

    10. Isolation and Spectral Characterization of Coumarins in Florida Grapefruit Peel Oil (pages 869–873)

      JAMES F. FISHER and HAROLD E. NORDBY

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01856.x

    11. RESEARCH NOTE

      Citrus Bitter Principles IV. Occurrence of Limonin in Grapefruit Juice (pages 874–875)

      V. P. MAIER and D. L. DREYER

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01857.x

    12. Conversion of Valencene to Nootkatone (pages 876–878)

      G. L. K. HUNTER and W. B. BROGDEN JR.

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01858.x

  3. MICROBIOLOGY:

    1. Top of page
    2. BIOCHEMISTRY AND BIOPHYSICS:
    3. CHEMISTRY:
    4. MICROBIOLOGY:
    5. SENSORY EVALUATION AND CONSUMER ACCEPTANCE:
    1. Radiation Resistance of Spores of Clostridium Species In Aqueous Suspension (pages 879–885)

      T. A. ROBERTS and M. INGRAM

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01859.x

    2. Comparative Susceptibility of Chicken, Duck and Turkey Eggs to Microbial Invasion (pages 886–892)

      W. E. BROWN, R. C. BAKER and H. B. NAYLOR

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01860.x

    3. Effect of Irradiation Temperature on the Radiosensitizing Activity of Vitamin K5 (pages 893–897)

      H. K. CHANDLER, J. J. LICCIARDELLO and S. A. GOLDBLITH

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01861.x

  4. SENSORY EVALUATION AND CONSUMER ACCEPTANCE:

    1. Top of page
    2. BIOCHEMISTRY AND BIOPHYSICS:
    3. CHEMISTRY:
    4. MICROBIOLOGY:
    5. SENSORY EVALUATION AND CONSUMER ACCEPTANCE:
    1. Evaluation of Toughness Differences in Chickens in Terms of Consumer Reaction (pages 898–902)

      HELEN H. PALMER, A. A. KLOSE, SALLY SMITH and AGNES A. CAMPBELL

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01862.x

    2. Physiological Aspects of Olfaction (pages 908–916)

      DAVID G. MOULTON

      Version of Record online: 25 AUG 2006 | DOI: 10.1111/j.1365-2621.1965.tb01864.x

SEARCH

SEARCH BY CITATION