Journal of Food Science

Cover image for Journal of Food Science

September 2002

Volume 67, Issue 7

Pages 2438–2789

    1. Glass Transition and Food Technology: A Critical Appraisal (pages 2444–2458)

      M. Le Meste, D. Champion, G. Roudaut, G. Blond and D. Simatos

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08758.x

    2. Pasture and Grain Finishing Affect the Color Stability of Beef (pages 2467–2473)

      M.C. Lanari, M. Brewster, A. Yang and R.K. Tume

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08760.x

    3. Enzymatically Modified Beef Tallow as a Substitute for Cocoa Butter (pages 2480–2485)

      H.T. Osborn and C.C. Akoh

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08762.x

    4. ITS-PCR-RFLP Method for Distinguishing Commercial Cultivars of Edible Mushroom, Flammulina velutipes (pages 2486–2490)

      V. A. Palapala, T. Aimi, S. Inatomi and T. Morinaga

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08763.x

    5. Changes in Biogenic Amines in Herring Stored under Modified Atmosphere and Vacuum Pack (pages 2497–2501)

      F. ÖZogul, K.D.A. Taylor, P. Quantick and Y. ÖZogul

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08765.x

    6. Effect of Water Activity on Lipid Oxidation and Protein Solubility in Freeze-dried Beef during Storage (pages 2512–2516)

      Q. Sun, A. Senecal, P. Chinachoti and C. Faustman

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08768.x

    7. Characteristics of DNA Comet, Photostimulated Luminescence, Thermoluminescence and Hydrocarbon in Perilla Seeds Exposed to Electron Beam (pages 2517–2522)

      H.-W. Chung, H. Delincée, S.-B. Han, J.-H. Hong, H.-Y. Kim and J.-H. Kwon

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08769.x

    8. Simplified Kinetic Scheme of Flavor Formation by the Maillard Reaction (pages 2534–2542)

      F. Jousse, T. Jongen, W. Agterof, S. Russell and P. Braat

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08772.x

    9. Nondestructive Prediction of Moisture and Sodium Chloride in Cold Smoked Atlantic Salmon (Salmo salar) (pages 2543–2547)

      Y. Huang, A.G. Cavinato, D.M. Mayes, G.E. Bledsoe and B.A. Rasco

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08773.x

    10. Gastrointestinal Absorption of Aluminum from Teas in Rats (pages 2552–2554)

      W. Fujii, A. Kusumoto, T. Nakada and Y. Suwa

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08775.x

    11. Plum Storability Improved after Calcium and Heat Postharvest Treatments: Role of Polyamines (pages 2571–2575)

      D. Valero, A. Pérez-Vicente, D. Martínez-Romero, S. Castillo, F. Guillén and M. Serrano

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08778.x

    12. Chitosan–yeast Interaction in Cooked Food: Influence of the Maillard Reaction (pages 2576–2578)

      M.S. Rodríguez, M.E. Centurión and E. Agulló

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08779.x

    13. Screening for Phase II Enzyme-inducing and Antioxidant Activities of Common Vegetables (pages 2583–2588)

      M. Wettasinghe, B. Bolling, L. Plhak and K. Parkin

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08781.x

    14. Three-Dimensional Lipid Distribution of a Brown Rice Kernel (pages 2596–2599)

      Y. Ogawa, H. Kuensting, H. Nakao and J. Sugiyama

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08783.x

    15. Antioxidant Properties of Cereal Products (pages 2600–2603)

      L. Yu, J. Perret, B. Davy, J. Wilson and C.L. Melby

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08784.x

    16. A Rapid and Small-Scale Method for Estimating Antioxidative Potency of Peanut Sprouts (pages 2604–2608)

      W.-C. Hsu, P.-J. Cho, M.-J. Wu and R.Y.-Y. Chiou

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08785.x

    17. Conformational Role of Xanthan in its Interaction with Locust Bean Gum (pages 2609–2614)

      F. Wang, Y.-J. Wang and Z. Sun

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08786.x

    18. Treatment of Catfish Fillets with Citric Acid Causes Reduction of 2-Methylisoborneol, but not Musty Flavor (pages 2615–2618)

      P.N. Forrester, W. Prinyawiwatkul, J.S. Godber and L.C. Plhak

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08787.x

    19. Influence of Raw Fish Quality on Some Physicochemical and Microbial Characteristics as Related to Ripening of Salted Anchovies (Engraulis encrasicholus L) (pages 2631–2640)

      M.M. Hernandez-Herrero, A.X. Roig-Sagues, E.I. Lopez-Sabater, J.J. Rodriguez-Jerez and M.T. Mora-Ventura

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08790.x

    20. Determination and Health Implication of the Erucic Acid Content of Broccoli Florets, Sprouts, and Seeds (pages 2641–2643)

      L. West, I. Tsui, B. Balch, K. Meyer and P.J. Huth

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08791.x

    21. Polyamine Accumulation Following Hot-Water Dips Influences Chilling Injury and Decay in‘Friar’ Plum Fruit (pages 2649–2653)

      J.C. Abu-Kpawoh, Y.F. Xi, Y.Z. Zhang and Y.F. Jin

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08793.x

    22. Wettability of Chitosan Coating Solution on‘Fuji’ Apple Skin (pages 2668–2672)

      W.Y. Choi, H.J. Park, D.J. Ahn, J. Lee and C.Y. Lee

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08796.x

    23. Transmembrane Mass Transfer in Carrot Protoplasts during Osmotic Treatment (pages 2673–2680)

      M. Ferrando and W.E.L. Spiess

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08797.x

    24. Gelation of Shark Meat under Mild Acidic Conditions: Physicochemical and Rheological Characterization of the Gel (pages 2681–2686)

      V. Venugopal, A. Kakatkar, D.R. Bongirwar, M. Karthikeyan, S. Mathew and B.A. Shamasundar

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08798.x

    25. Modeling of Hexanal Sorption Kinetic in an Aldehydes Scavenger Film Intended for Food Packaging Applications (pages 2687–2691)

      M.A. DelNobile, G.G. Buonocore, P. Fava and L. Piergiovanni

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08799.x

    26. Thermal Degradation Kinetics of Carotenoids and Visual Color of Papaya Puree (pages 2692–2695)

      J. Ahmed, U.S. Shivhare and K.S. Sandhu

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08800.x

    27. Measurement and Characterization of Bubble Nucleation in Beer (pages 2696–2701)

      D.M. Lynch and C.W. Bamforth

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08801.x

    28. Chocolate at a Sliding Interface (pages 2712–2717)

      S. Lee, M. Heuberger, P. Rousset and N.D. Spencer

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08803.x

    29. Tomographic Techniques for Measuring Fluid Flow Properties (pages 2718–2724)

      Y.J. Choi, K.L. Mccarthy and M.J. Mccarthy

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08804.x

    30. Fermentation Process and Grain Structure of Baked Breads from Frozen Dough Using Freeze-Tolerant Yeasts (pages 2725–2733)

      H. Takano, S. Naito, N. Ishida, M. Koizumi and H. Kano

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08805.x

    31. Rheological Characteristics of Pimento Purée: Theoretical Interpretation (pages 2734–2738)

      E. Cepedaand and R. Gómez

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08806.x

    32. Growth, Viability and Activity of Bifidobacterium spp. in Skim Milk Containing Prebiotics (pages 2740–2744)

      F.A. Bruno, W.E.V. Lankaputhra and N.P. Shah

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08807.x

    33. Consumer Acceptance of Whey-protein-coated as Compared with Shellac-coated Chocolate (pages 2764–2769)

      S.-Y. Lee, K.L. Dangaran, J.-X. Guinard and J.M. Krochta

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08812.x

    34. Sensory Threshold of Light-Oxidized Flavor Defects in Milk (pages 2770–2773)

      K.W. Chapman, L.J. Whited and K.J. Boor

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08813.x

    35. At What Temperatures Do Consumers Like to Drink Coffee?: Mixing Methods (pages 2774–2777)

      H.S. Lee and M. O'Mahony

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08814.x

    36. Yogurt Thickness: Effects on Flavor Perception and Liking (pages 2785–2789)

      E.M. Brennan, C. Setser and K.A. Schmidt

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2002.tb08817.x

SEARCH

SEARCH BY CITATION