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

      Article first published 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

      Article first published 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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07040.x

    4. Effects of Exogenous Calcium Salt Treatments on Inhibiting Irradiation-Induced Softening in Diced Roma Tomatoes (pages 2430–2435)

      R.L. Magee, F. Caporaso and A. Prakash

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07041.x

    5. 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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07042.x

    6. 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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07043.x

    7. Utilization of Transglutaminase to Increase the Level of Barley and Soy Flour Incorporation in Wheat Flour Breads (pages 2453–2460)

      A. BASMAN, H. KÖKSEL and P.K.W. NG

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07045.x

    8. 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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07046.x

    9. 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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07048.x

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

      R. Yoruk and M.R. Marshall

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07049.x

    11. 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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07050.x

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

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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07051.x

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

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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07052.x

    14. 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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07054.x

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

      L. Oteroand and P.D. Sanz

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07055.x

    16. 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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07056.x

    17. Effects of Addition of Sucrose and Salt, and of Starvation upon Thermotolerance and Survival During Storage of Freeze-dried Lactobacillus delbrueckii ssp bulgaricus (pages 2538–2541)

      A.S. Carvalho, J. Silva, P Ho, P. Teixeira, F.X. Malcata and P. Gibbs

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07057.x

    18. 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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07059.x

    19. 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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07060.x

    20. 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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07061.x

    21. 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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07062.x

    22. Sensory Changes During Ripening of Raw Ewes’ Milk Cheese Manufactured With and Without the Addition of a Starter Culture (pages 2572–2578)

      P. BÁRCENAS, F.J. PÉREZ ELORTONDO and M. ALBISU

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07063.x

    23. Sarcoplasmic Reticulum Ca2+-ATPase and Cytochrome Oxidase as Indicators of Frozen Storage in Cod (Gadus morhua) (pages 2579–2585)

      H. Godiksen, G. Hyldig and R Jessen

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07064.x

    24. 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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07065.x

    25. 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

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07067.x

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

      B. Wansink

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07068.x

    27. Physical Properties and Sixth Graders’ Acceptance of an Extruded Ready-to-Eat Sweetpotato Breakfast Cereal (pages 2607–2612)

      M.Y. Dansby and A.C. Bovell-Benjamin

      Article first published online: 20 JUL 2006 | DOI: 10.1111/j.1365-2621.2003.tb07069.x

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