Journal of Food Science

Cover image for Journal of Food Science

April 2003

Volume 68, Issue 3

Pages 728–1128

  1. JFS: Concise Reviews and Hypotheses in Food Science

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science
    3. JFS: Food Chemistry and Toxicology
    4. JFS: Food Microbiology and Safety
    5. JFS: Food Chemistry and Toxicology
    6. JFS: Food Chemistry and Toxicology
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and Safety
    9. JFS: Food Microbiology and Safety
    1. Estimation of Kinetic Parameters for Nonisothermal Food Processes (pages 728–741)

      K.D. Dolan

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08234.x

    2. Pink Color Defect in Poultry White Meat as Affected by Endogenous Conditions (pages 742–747)

      K. Holownia, M.S. Chinnan and A.E. Reynolds

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08235.x

  2. JFS: Food Chemistry and Toxicology

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science
    3. JFS: Food Chemistry and Toxicology
    4. JFS: Food Microbiology and Safety
    5. JFS: Food Chemistry and Toxicology
    6. JFS: Food Chemistry and Toxicology
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and Safety
    9. JFS: Food Microbiology and Safety
    1. Distribution of Biogenic Amines and Polyamines in Cheese (pages 750–756)

      S. Novella-Rodríguez, M.T. Veciana-Nogués, M. Izquierdo-Pulido and M.C. Vidal-Carou

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08236.x

  3. JFS: Food Microbiology and Safety

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science
    3. JFS: Food Chemistry and Toxicology
    4. JFS: Food Microbiology and Safety
    5. JFS: Food Chemistry and Toxicology
    6. JFS: Food Chemistry and Toxicology
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and Safety
    9. JFS: Food Microbiology and Safety
    1. Bioavailability of Eicosapentaenoic and Docosahexaenoic n-3 Polyunsaturated Fatty Acids in Salmon Patties Compared with Capsules (pages 761–764)

      K.C. Maki, M.H. Davidson, M.R. Dicklin, K.A. Ingram, M. Cyrowski, D.M. Umporowicz, M. Bell and J.G. Elliott

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08238.x

  4. JFS: Food Chemistry and Toxicology

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science
    3. JFS: Food Chemistry and Toxicology
    4. JFS: Food Microbiology and Safety
    5. JFS: Food Chemistry and Toxicology
    6. JFS: Food Chemistry and Toxicology
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and Safety
    9. JFS: Food Microbiology and Safety
    1. A 160-kDa Protein Is Essential for Hemocyanin-derived Melanosis of Prawn (pages 765–769)

      K. Adachi, T. Hirata, A. Fujio, T. Nishioka and M. Sakaguchi

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08239.x

    2. Chiral Evaluation of Aroma-active Compounds in Real Complex Samples (pages 770–774)

      M.L. Ruiz del Castillo, M.M. Caja, G.P. Blanch and M. Herraiz

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08240.x

    3. Temperature and Storage Duration Effects on Esterase Activity in Fresh-cut Cantaloupe Melon (pages 790–793)

      O. Lamikanra and M.A. Watson

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08243.x

    4. Static Headspace and Aroma Extract Dilution Analysis of Parmigiano Reggiano Cheese (pages 794–798)

      M. Qian and G. Reineccius

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08244.x

  5. JFS: Food Chemistry and Toxicology

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science
    3. JFS: Food Chemistry and Toxicology
    4. JFS: Food Microbiology and Safety
    5. JFS: Food Chemistry and Toxicology
    6. JFS: Food Chemistry and Toxicology
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and Safety
    9. JFS: Food Microbiology and Safety
    1. Interaction and Functionality of Mixed Myofibrillar and Enzyme-hydrolyzed Soy Proteins (pages 803–809)

      J. Feng and Y. L. Xiong

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08246.x

    2. Isolation of an Angiotensin Converting Enzyme Inhibitory Substance from Chrysanthemum boreale Makino (pages 816–819)

      J. Kim, S.H. Lee, N. Sun, D.H. Choung, W.K. Kim, S. Lee and K.B. Song

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08248.x

    3. Transglutaminase Inhibitor from Milk (pages 820–825)

      G.A.H. De Jong, G. Wijngaards and S.J. Koppelman

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08249.x

    4. Thermal Stability of the Pigments Hydroxysafflor Yellow A, Safflor Yellow B, and Precarthamin from Safflower (Carthamus tinctorius) (pages 839–843)

      J.-M. Yoon, M.-H. Cho, J.-E. Park, Y.-H. Kim, T.-R. Hahn and Y.-S. Paik

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08252.x

    5. Biochemical Properties and Consumer Acceptance of Pacific Whiting Fish Sauce (pages 855–860)

      S. Tungkawachara, J.W. Park and Y.J. Choi

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08255.x

    6. Electron Donation Mechanisms of β-Carotene as a Free Radical Scavenger (pages 861–865)

      J.H. Lee, B. Ozcelik and D.B. Min

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08256.x

    7. Genetic Variation Within and Among Rainbow Trout, Onchorhynchus mykiss, Hatchery Populations from Iran Assessed by PCR-RFLP Analysis of Mitochondrial DNA Segments (pages 870–873)

      R.H. Sajedi, S. Aminzadeh, H. Naderi-Manesh, M. Sadeghizadeh, H. Abdolhay and M. Naderi-Manesh

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08258.x

  6. JFS: Food Engineering and Physical Properties

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science
    3. JFS: Food Chemistry and Toxicology
    4. JFS: Food Microbiology and Safety
    5. JFS: Food Chemistry and Toxicology
    6. JFS: Food Chemistry and Toxicology
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and Safety
    9. JFS: Food Microbiology and Safety
    1. Mathematical Model for Prediction of Intermittent Drying and Pressing Process of Mullet Roe (pages 886–891)

      C.C. Fan, S.P. Liaw, W.R. Fu and B.S. Pan

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08261.x

    2. Modeling the Dielectric Properties of Ham as a Function of Temperature and Composition (pages 904–909)

      O. Sipahioglu, S.A. Barringer, I. Taub and A. Prakash

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08263.x

    3. Spatial Variation of Convective Heat Transfer Coefficient in Air Impingement Applications (pages 910–916)

      A. Sarkar and R.P. Singh

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08264.x

    4. Role of pH and Ionic Strength on Water Relationships in Washed Minced Chicken-breast Muscle Gels (pages 917–922)

      H.G. Kristinsson and H.O. Hultin

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08265.x

    5. Modeling Rehydration of Porous Biomaterials: Anisotropy Effects (pages 937–942)

      A.H. Weerts, G. Lian and D. Martin

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08268.x

    6. Evolution of Moisture Distribution During Storage in a Composite Food Modelling and Simulation (pages 958–966)

      V. Guillard, B. Broyart, C. Bonazzi, S. Guilbert and N. Gontard

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08271.x

  7. JFS: Food Microbiology and Safety

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science
    3. JFS: Food Chemistry and Toxicology
    4. JFS: Food Microbiology and Safety
    5. JFS: Food Chemistry and Toxicology
    6. JFS: Food Chemistry and Toxicology
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and Safety
    9. JFS: Food Microbiology and Safety
    1. Effect of Water Activity on the Growth Kinetics of Staphylococcus aureus in Ground Bread Crumb (pages 982–987)

      F.E. Feeherry, C.J. Doona and I.A. Taub

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08274.x

    2. Modified Spore Inoculation Method for Thermal-Process Verification of Pinto Beans and Green Beans Canned in Two Large Reusable Containers (pages 988–991)

      W.G. McGlynn, D.R. Davis, M.G. Johnson and P.G. Crandall

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08275.x

    3. Evaluation of a Polymerase Chain Reaction–Based System for Detecting Salmonella Species from Pork Carcass Sponge Samples (pages 992–995)

      Chih-Chuan Wu, Cheng-I Liu, Chin-En Tsai and Kuang-Sheng Yeh

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08276.x

    4. A Descriptive Model for the Kinetics of Gas Release in Different Types of Pizzas (pages 996–1002)

      M.L. Cabo, L. Pastoriza and J.J. Rodríguez

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08277.x

    5. Vapor-phase Decontamination of Apples Inoculated with Escherichia coli (pages 1003–1007)

      G.M. Sapers, P.N. Walker, J.E. Sites, B.A. Annous and D.R. Eblen

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08278.x

    6. Reduction of Moniliformin in Corn by Heat Processing (pages 1031–1035)

      G. Pineda-Valdes, D. Ryu, M.A. Hanna and L.B. Bullerman

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08283.x

    1. Effect of the Type of Frying Oil on the Consumer Preference for Doughnuts (pages 1038–1042)

      K. Hatae, T. Miyamoto, Y. Shimada, Y. Munekata, K. Sawa, K. Hasegawa and M. Kasai

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08284.x

  8. JFS: Food Microbiology and Safety

    1. Top of page
    2. JFS: Concise Reviews and Hypotheses in Food Science
    3. JFS: Food Chemistry and Toxicology
    4. JFS: Food Microbiology and Safety
    5. JFS: Food Chemistry and Toxicology
    6. JFS: Food Chemistry and Toxicology
    7. JFS: Food Engineering and Physical Properties
    8. JFS: Food Microbiology and Safety
    9. JFS: Food Microbiology and Safety
    1. Relating Glucosinolate Content and Flavor of Broccoli Cultivars (pages 1043–1050)

      H.-Y. Baik, J.A. Juvik, E.H. Jeffery, M.A. Wallig, M. Kushad and B.P. Klein

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08285.x

    2. Influence of Packaging Films on the Sensory and Microbiological Evolution of Minimally Processed Borage (Borrago officinalis) (pages 1051–1058)

      M. Giménez, C. Olarte, S. Sanz, C. Lomas, J.F. Echávarri and F. Ayala

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08286.x

    3. Sodium Chloride (0.8 M) as a Better Protein Extractant for Fish Meat Quality Assessments (pages 1059–1062)

      D.M.S. Munasinghe and T. Sakai

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08287.x

    4. Sensory Descriptive Analysis of Wheat, Corn, and Various Cereal “Gofios” from the Canary Islands (pages 1063–1066)

      J.M. Caballero, V.L. Gutiérrez Afonso, C. Rubio and A. Hardisson

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08288.x

    5. Development of a Quality Index Method to Evaluate Freshness in Mediterranean Hake (Merluccius merluccius) (pages 1067–1071)

      S. Baixas-Nogueras, S. Bover-Cid, T. Veciana-Nogués, M.L. Nunes and M.C. Vidal-Carou

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08289.x

    6. The Effect of Ethoxyquin and Vitamin E Supplementation on the Display Life of Beef Steaks (pages 1072–1074)

      R.J. Maddock, D.M. Wulf and D.R. Mckenna

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08290.x

    7. Aroma of Canned Peach Halves Acidified with Clarified Lemon Juice (pages 1080–1085)

      D. Saura, J. Laencina, A.J. Pérez-López, V. Lizama and A.A. Carbonell-Barrachina

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08292.x

    8. Development of a Quality Index Method for Frozen Hake (M. capensis and M. paradoxus) (pages 1086–1092)

      A.M. Herrero, A. Huidobro and M. Careche

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08293.x

    9. Effect of Soluble Dietary Fibers on Lipase-catalyzed Hydrolysis of Tributyrin (pages 1093–1099)

      C.J. O'Connor, D. Sun, B.G. Smith and L.D. Melton

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08294.x

    10. In Search of the “Ideal” Pear (pyrus spp.): Results of a Multidisciplinary Exploration (pages 1108–1117)

      S.R. Jaeger, C.M. Lund, K. Lau and F.R. Harker

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08296.x

    11. Consumer Attitudes and Acceptability of Soy-fortified Yogurts (pages 1118–1122)

      M.A. Drake and P.D. Gerard

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08297.x

    12. A Protocol for Measurement of In Vivo Aroma Release from Beverages (pages 1123–1128)

      K.G.C. Weel, A.E.M. Boelrijk, J.J. Burger, H. Gruppen, A.G.J. Voragen and G. Smit

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb08298.x

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