Journal of Food Science

Cover image for Journal of Food Science

October 2003

Volume 68, Issue 8

Pages 2396–2612

    1. Understanding Molecular Weight Reduction of Starch During Heating-shearing Processes (pages 2396–2404)

      R.M. Van Den Einde, A.J. Van Der Goot and R.M. Boom

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07036.x

    2. Effect of K-Casein Deglycosylation on the Acid Coagulability of Milk (pages 2406–2410)

      E. Cases, V. Vidal and J.L. Cuq

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07037.x

    3. Effect of γ-Oryzanol on the Flavor and Oxidative Stability of Refrigerated Cooked Beef (pages 2423–2429)

      J.-S. Kim, M.-H. Suh, C.-B. Yang and H. G. Lee

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07040.x

    4. Omega-3 Fatty Acids and Total Polychlorinated Biphenyls in 26 Dietary Supplements (pages 2436–2440)

      S.M. Shim, C.R. Santerre, J.R. Burgess and D.C. Deardorff

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07042.x

    5. Identification and Quantification of Character Aroma Components in Fresh Chevre-style Goat Cheese (pages 2441–2447)

      M.E. Carunchiawhetstine, Y. Karagul-Yuceer, Y.K. Avsar and M.A. Drake

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07043.x

    6. Changes in Color and Phenolic Compounds During Oxidative Aging of Sherry White Wine (pages 2461–2468)

      A. F. Ortega, A. Lopez-Toledano, M. Mayen, J. Merida and M. Medina

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07046.x

    7. Influence of Endogenous Proteases and Transglutaminase on Thermal Gelation of Salted Squid Muscle Paste (pages 2473–2478)

      S. Park, S. CHO, T. Yoshioka, M. Kimura, H. Nozawa and N. Seki

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07048.x

    8. A Survey on the Potential Mode of Inhibition for Oxalic Acid on Polyphenol Oxidase (pages 2479–2485)

      R. Yoruk and M.R. Marshall

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07049.x

    9. Modeling Thermal and Mechanical Effects on Retention of Thiamin in Extruded Foods (pages 2488–2489)

      J.Y. Cha, M. Suparno, K.D. Dolan and P.K.W. Ng

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07050.x

    10. Moisture Migration in Solid Food Matrices (pages 2497–2503)

      Y.-C. Fu, C.-H. Tong and D.B. Lund

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07051.x

    11. Effects of Annealing on Freeze-Dried Lactobacillus acidophilus (pages 2504–2511)

      N. Ekdawi-Sever, L.A. Goentoro and J.J. De Pablo

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07052.x

    12. Molecular Dynamics of Soy-Protein Isolate Films Plasticized by Water and Glycerol (pages 2516–2522)

      S.-G. Choi, K.M. Kim, M.A. Hanna, C.L. Weller and W.L. Kerr

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07054.x

    13. High Pressure-Assisted and High Pressure-Induced Thawing: Two Different Processes (pages 2523–2528)

      L. Oteroand and P.D. Sanz

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07055.x

    14. A Quasi-Chemical Kinetics Model for the Growth and Death of Staphylococcus aureus in Intermediate Moisture Bread (pages 2530–2537)

      I.A. TAUB, F.E. Feeherry, E.W. Ross, K. Kustin and C.J. Doona

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07056.x

    15. Mold-free Shelf-life Extension of Bakery Products by Active Packaging (pages 2547–2552)

      M. E. Guynot, V. Sanchis, A. J. Ramos and S. Marín

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07059.x

    16. Improvement in the Microbiological Quality of Ready-To-Use Desalted Cod (pages 2553–2557)

      I. Fernández-Segovia, R. Garrigues, J.M. Carot and I. Escriche

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07060.x

    17. Growth and Survival of Escherichia coli O157:H7 in Different Types of Milk Stored at 4 °C or 20 °C (pages 2558–2563)

      Y. Mamani, E.J. Quinto, J. Simal-Gandara and M.T. Mora

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07061.x

    18. Characterization of the β-Glucosidase Activity Produced by Enological Strains of Non-Saccharomyces Yeasts (pages 2564–2569)

      R. R. Cordero Otero, J. F. Ubeda Iranzo, A. I. Briones-Perez, N. Potgieter, M. A. Villena, I. S. Pretorius and P. van Rensburg

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07062.x

    19. Quality Changes of Deepwater Pink Shrimp (Parapenaeus longirostris) Packed in Modified Atmosphere (pages 2586–2590)

      A. C. Gonclalves, M. E. López-Caballero and M. L. Nunes

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07065.x

    20. Use of Carbon Monoxide Packaging for Improving the Shelf Life of Pork (pages 2596–2603)

      T.R. Krause, J.G. Sebranek, R.E. Rust and M.S. Honeyman

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07067.x

    21. Overcoming the Taste Stigma of Soy (pages 2604–2606)

      B. Wansink

      Version of Record online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07068.x

SEARCH

SEARCH BY CITATION