Journal of Food Science

Cover image for Journal of Food Science

September 2003

Volume 68, Issue 7

Pages 2158–2394

    1. Analysis of Headspace Volatile and Oxidized Volatile Compounds in DHA-enriched Fish Oil on Accelerated Oxidative Storage (pages 2169–2177)

      H. Lee, S.A. Kizito, S.J. Weese, M.C. Craig-Schmidt, Y. Lee, C.-I. Wei and H. An

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05742.x

    2. Evaluation of Putrescine, Cadaverine, and Indole as Chemical Indicators of Decomposition in Penaeid Shrimp (pages 2178–2185)

      R.A. Benner Jr., W.F. Staruszkiewicz, P.L. Rogers and W.S. Otwell

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05743.x

    3. Effect of Solid Content and Lipid Content of Whey Protein Isolate-Beeswax Edible Coatings on Color Change of Fresh-cut Apples (pages 2186–2191)

      M.B. Perez-Gago, M. Serra, M. Alonso, M. Mateos and M.A. Del Río

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05744.x

    4. Measurements of δD and δ18O Stable Isotope Ratios in Milk (pages 2192–2195)

      G.P. Lin, Y.H. Rau, Y.F. Chen, C.C. Chou and W.G. Fu

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05745.x

    5. Biochemical and Functional Properties of Herring (Clupea harengus) Byproduct Hydrolysates (pages 2196–2200)

      S. Sathivel, P.J. Bechtel, J. Babbitt, S. Smiley, C. Crapo, K.D. Reppond and W. Prinyawiwatkul

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05746.x

    6. Effect of Peanut Butter Manufacture on Vitamin E (pages 2211–2214)

      J. Chun, L. Ye, J. Lee and R.R. Eitenmiller

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05748.x

    7. Irradiation Effects on Free Radical Scavenging and Antioxidant Activity of Phytic Acid (pages 2221–2224)

      H.J. Ahn, J.H. Kim, H.S. Yook and M.W. Byun

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05750.x

    8. Microscopic Structure of Opalescent and Nonopalescent Pecans (pages 2238–2242)

      L.T. Wakeling, R.L. Mason, B.R. D'Arcy, N.A. Caffin and D. Gowanlock

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05753.x

    9. A Noncontact Ultrasound Approach for Mechanical Property Determination of Cheeses (pages 2243–2247)

      B.-K. Cho and J.M.K. Irudayaraj

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05754.x

    10. Microencapsulation by Spray Drying: Influence of Emulsion Size on the Retention of Volatile Compounds (pages 2256–2262)

      A. Soottitantawat, H. Yoshii, T. Furuta, M. Ohkawara and P. Linko

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05756.x

    11. Modeling of Fried Potato Chips Color Classification using Image Analysis and Artificial Neural Network (pages 2263–2266)

      T. Marique, A. Kharoubi, P. Bauffe and C. Ducattillon

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05757.x

    12. Preventing Moisture Transfer in a Composite Food Using Edible Films: Experimental and Mathematical Study (pages 2267–2277)

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

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05758.x

    13. Soy Protein Concentrates by Ultrafiltration (pages 2278–2283)

      N.S. Krishna Kumar, M.K. Yea and M. Cheryan

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05759.x

    14. Role of Covalent and Noncovalent Interactions in the Formation of Films from Unheated Whey Protein Solutions Following pH Adjustment (pages 2284–2288)

      G. Quinn, F.J. Monahan, E.D. O'Riordan, M. O'SUllivan and A. Longares

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05760.x

    15. Effect of Calcium on Physicochemical Properties of Fat-free Mozzarella Cheese (pages 2289–2294)

      N.S. Joshi, K. Muthukumarappan and R.I. Dave

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05761.x

    16. Vane Yield Stress of Starch Dispersions (pages 2295–2301)

      D.B. Genovese and M.A. Rao

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05762.x

    17. Resistance Variation of Salmonella enterica Serovars to Pulsed Electric Fields Treatments (pages 2316–2320)

      I. ÁLvarez, P. Mañas, S. Condón and J. Raso

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05765.x

    18. Use of Conventional Media and Thin Agar Layer Method for Recovery of Foodborne Pathogens from Pressure-treated Poultry Products (pages 2321–2324)

      J. Yuste, M. Capellas, R. Pla, S. Llorens, D.Y.C. Fung and M. Mor-Mur

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05766.x

    19. Development of a High Sensory Quality Garlic Paste (pages 2351–2355)

      A.A. Carbonell-Barrachina, M.P. Zaragoza, Y. Lario, P. Aracil and F. Burló

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05771.x

    20. Quality of Different Honduran Coffees in Relation to Several Environments (pages 2356–2361)

      F. Decazy, J. Avelino, B. Guyot, J.J. Perriot, C. Pineda and C. Cilas

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05772.x

    21. Effects of Irradiation on Properties of Cured Ham (pages 2362–2365)

      T.A. Houser, J.G. Sebranek and S.M. Lonergan

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05773.x

    22. Linking Sensory Descriptors to Volatile and Nonvolatile Components of Fresh Tomato Flavor (pages 2366–2371)

      K.S. Tandon, E.A. Baldwin, J.W. Scott and R.L. Shewfelt

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05774.x

    23. Using Both Chemical and Biological Fingerprints for the Quality Study of Estrogenic Licorice (Glycyrrhiza uralensis) (pages 2372–2377)

      S.-C. Teng, H.-J. Tsai, M.-C. Tsai, W.-M. Lee, I.-C. Chen and C.-C. Lin

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05775.x

    24. Chitosan Coating Improves Shelf Life of Eggs (pages 2378–2383)

      S. Bhale, H.K. No, W. Prinyawiwatkul, A.J. Farr, K. Nadarajah and S.P. Meyers

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb05776.x

  1. Comprehensive Reviews Food Science and food Safety

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    2. Comprehensive Reviews Food Science and food Safety

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