Journal of Food Science

Cover image for Journal of Food Science

March 2002

Volume 67, Issue 2

Pages 468–894

    1. The Effect of Microgravity and Space Flight on the Chemical Senses (pages 468–478)

      A.A. Olabi, H.T. Lawless, J.B. Hunter, D.A. Levitsky and B.P. Halpern

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10622.x

    2. Quality and Antioxidative Activity of Black Soybean Tofu as Affected by Bean Cultivar (pages 480–484)

      M.C. Shih, K.T. Yang and S.J. Kuo

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10623.x

    3. Acceleration of Cheddar Cheese Lipolysis by Using Liposome-entrapped Lipases (pages 485–492)

      E.E. Kheadr, J.-C. Vuillemard and S.A. El-Deeb

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10624.x

    4. Identification of Irradiated Spices Using the Novel Technique of DNA Comet Assay (pages 493–496)

      A.A. Khan, H.M. Khan and H. Delincée

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10625.x

    5. Effects of Xylanase and Peroxidase on Soluble and Insoluble Arabinoxylans in Wheat Bread Dough (pages 497–506)

      R. Hilhorst, H. Gruppen, R. Orsel, C. Laane, H.A. Schols and A.G.J. Voragen

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10626.x

    6. Effect of γ-Irradiation on Phenolic Acids in Strawberries (pages 517–521)

      F. Breitfellner, S. Solar and G. Sontag

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10629.x

    7. Bioactive Sphingolipids are Constituents of Soy and Dairy Products (pages 522–524)

      E.H. Ahn and J.J. Schroeder

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10630.x

    8. Degradation Kinetics of Anthocyanins from Sour Cherry, Pomegranate, and Strawberry Juices by Hydrogen Peroxide (pages 525–529)

      M. ÖZkan, A. Yemenicioglu, N. Asefi and B. Cemeroglu

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10631.x

    9. Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry Method for the Quantification of β-Casein Fragment (f 193-209) (pages 534–538)

      E. Soeryapranata, J.R. Powers, H.H. Hill Jr., W.F. Siems III, K.A. Al-Saad and K.M. Weller

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10633.x

    10. A Comparative Study on the Various In Vitro Assays of Active Oxygen Scavenging Activity in Foods (pages 539–541)

      M. Murakami, T. Yamaguchi, H. Takamura and T. Matoba

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10634.x

    11. Quality Characteristics of Sea Bass Intensively Reared and from Lagoon as Affected by Growth Conditions and the Aquatic Environment (pages 542–546)

      E. Orban, G. Di Lena, T. Nevigato, I. Casini, G. Santaroni, A. Marzetti and R. Caproni

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10635.x

    12. Isolation and Identification of Low-Molecular-Weight Peptides from Emmentaler Cheese (pages 553–559)

      C. Combes, E. Paterson and R. Amadò

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10637.x

    13. Antioxidant Activity of Mycelia from Aspergillus candidus (pages 567–572)

      G.C. Yen, Y.C. Chang and J.P. Chen

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10639.x

    14. Gelation of Mixed Gels Containing κ-Carrageenan and Skim Milk Components (pages 573–577)

      A. Puvanenthiran, S.J. Goddard and M.A. Augustin

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10640.x

    15. Inhibition of Modori-Associated Proteinases by Legume Seed Extracts in Surimi Production (pages 578–581)

      J.A. Ramírez, E.L. García-Carreño, O.G. Morales and A. Sánchez

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10641.x

    16. Cold Gelation of β-lactoglobulin in the Presence of Iron (pages 586–595)

      G.E. Remondetto, P. Paquin and M. Subirade

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10643.x

    17. Application of Gamma Irradiation on Breakdown of Hazardous Volatile N-Nitrosamines (pages 596–599)

      H.J. Ahn, H.S. Yook, M.S. Rhee, C.H. Lee, Y.J. Cho and M.W. Byun

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10644.x

    18. Influence of pH and Salts on Egg White Gelation (pages 608–614)

      T. Croguennec, F. Nau and G. Brulé

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10646.x

    19. Preparation and Characterization of Hydrolyzed Proteins from Defibrinated Bovine Plasma (pages 623–630)

      P.K.J.P.D. Wanasundara, R. Amarowicz, R.B. Pegg and P.J. Shand

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10649.x

    20. Inactivity of μ-Calpain Throughout Postmortem Aging of Meat (pages 635–638)

      R. Kanawa, J.-R. Ji and K. Takahashi

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10651.x

    21. Use of High-pressure Processing for Oyster Shucking and Shelf-life Extension (pages 640–645)

      H. He, R.M. Adams, D.F. Farkas and M.T. Morrissey

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10652.x

    22. Inactivation of E. coli O157:H7 Using a Pulsed Nonthermal Plasma System (pages 646–648)

      J. Montenegro, R. Ruan, H. Ma and P. Chen

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10653.x

    23. Rheological Characterization of Skim Milk Stabilized with Carrageenan at High Temperatures (pages 649–652)

      A.D. Anderson, C.R. Daubert and B.E. Farkas

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10654.x

    24. Dynamic Viscoelastic Properties of Heated Gluten/Soy Protein Gels (pages 653–657)

      A. Apichartsrangkoon

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10655.x

    25. Flow Distribution of Food Materials in an Annular Extrusion Die (pages 658–664)

      I. Deo and M.V. Karwe

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10656.x

    26. Influence of Modified Starches on the Stability of Beef Jerky Analogs During Storage (pages 682–687)

      M.L. Ioffe, C.I. Moraru and J.L. Kokini

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10659.x

    27. Aqueous Extraction and Membrane Isolation of Protein from Defatted Gevuina avellana (pages 688–696)

      A. Moure, M. Rua, J. Sineiro and H. Dominguez

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10660.x

    28. Heat Curing of Soy Protein Films at Atmospheric and Sub-atmospheric Conditions (pages 708–713)

      Ki Myong Kim, C.L. Weller, M.A. Hanna and A. Gennadios

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10663.x

    29. Structural Details in Soybeans: A New Three-dimensional Visualization Method (pages 721–724)

      H. Kuensting, Y. Ogawa and J. Sugiyama

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10665.x

    30. Effect of Corn Flour, Salt, and Leavening on the Texture of Fried, Battered Squid Rings (pages 730–733)

      A. Salvador, T. Sanz and S. Fiszman

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10667.x

    31. Effect of Drying Methods on Functional Properties of Tarhana: A Wheat Flour-Yogurt Mixture (pages 740–744)

      M. Hayta, M. Alpaslan and A. Baysar

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10669.x

    32. Microbial and Sensory Assessment of Milk with an Electronic Nose (pages 758–764)

      F. Korel and M.Ö. Balaban

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10672.x

    33. Methods to Detect the Occurrence of Various Indicator Bacteria on the Surface of Retail Poultry in Spain (pages 765–771)

      R. Capita, C. Alonso-Calleja, M.T. García-Arias, B. Moreno and M. Del Camino García-Fernández

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10673.x

    34. Nature of the Inactivation Curves of Bacillus Pumilus Spores Heated Using Non-isothermal and Isothermal Treatments (pages 776–779)

      P. Ruiz, M.J. Ocio, F. Cardona, A. Fernández, M. Rodrigo and A. Martínez

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10675.x

    35. Alliinase-independent Inhibition of Staphylococcus aureus B33 by Heated Garlic (pages 780–785)

      K.H. Kyung, M.H. Kim, M.S. Park and Y.S. Kim

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10676.x

    36. Microbial Inactivation in Meat Products by Pressure/Temperature Processing (pages 797–801)

      M.E. López-Caballero, J. Carballo and R Jiménez-Colmenero

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10679.x

    37. The Texture of Commercial Full-Fat and Reduced-Fat Cheese (pages 812–816)

      E.A. Gwartney, E.A. Foegeding and D.K. Larick

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10682.x

    38. Folate Content of Dairy Products Measured by Microbiological Assay with Trienzyme Treatment (pages 817–820)

      K.E. Johnston, D.B. Dirienzo and T. Tamura

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10683.x

    39. Casein Hydrolysate Fractions Act as Emulsifiers in Process Cheese (pages 821–825)

      H.S. Kwak, S.S. Choi, J. Ahn and S.W. Lee

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10684.x

    40. Goat Cheese Flavor: Sensory Evaluation of Branched-Chain Fatty Acids and Small Peptides (pages 835–841)

      C. Salles, N. Sommerer, C. Septier, S. Issanchou, C. Chabanet, A. Garem and J.-L. Le Quéré

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10686.x

    41. Rehydration Studies on Pretreated and Osmotically Dehydrated Apple Slices (pages 842–847)

      K.A. Taiwo, A. Angersbach and D. Knorr

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10687.x

    42. Copper Metabolism in Rats Fed Diets Containing Maillard Reaction Products (pages 855–860)

      C. Delgado-Andrade, I. Seiquer and M.P. Navarro

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10689.x

    43. Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas Species (pages 861–867)

      W. Hayes, C.H. White and M.A. Drake

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10690.x

    44. Fatty Acid Compositions of Oil Species Affect the 5 Basic Taste Perceptions (pages 868–873)

      T. Koriyama, S. Wongso, K. Watanabe and H. Abe

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10691.x

    45. Relationship between Sensory and Instrumental Hardness of Commercial Cheeses (pages 877–883)

      R. Xiong, J-F. Meullenet, J.A. Hankins and W.K. Chung

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10693.x

    46. Effects of Calcium Chloride-based Prefreezing Treatments on the Quality Factors of Strawberry Jams (pages 884–894)

      J. Suutarinen, K. Honkapää, R.-L. Heiniö, K. Autio, A. Mustranta, S. Karppinen, T. Klutamo, H. Llukkonen-Lllja and M. Mokkila

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb10694.x

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