Journal of Food Science

Cover image for Journal of Food Science

August 2004

Volume 69, Issue 6

Pages M145–M162, R155–R166, S205–S236, E259–E296, C427–C498

    1. Immunoliposomes Sandwich Fluorometric Assay (ILSF) for Detection of Escherichia coli O157:H7 (pages M151–M156)

      Sungsu Park, Sejong Oh and Richard A. Durst

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb11002.x

  1. Processing Plants

    1. Top of page
    2. Processing Plants
    1. Evaluation of Histamine and Other Biogenic Amines and Bacterial Isolation in Canned Anchovies Recalled by the USFDA (pages M157–M162)

      S.-H. Kim, J.-B. Eun, T.-Y. Chen, C.-I. Wei, R.A. Clemens and H. An

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb11003.x

    2. Sensory, Histological, and Bacteriological Changes in Flat Oysters, Ostrea edulis L., during Different Storage Conditions (pages S205–S210)

      R. Aaraas, I.J. Hernar, A. Vorre, H. Bergslien, B.T. Lunestad, S. Skeie, E. Slinde and S. Mortensen

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb11006.x

    3. Sensory Profiling of Chardonel Wine by Descriptive Analysis (pages S211–S217)

      S. Mirarefi, S.D. Menke and S.Y. Lee

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb11007.x

    4. Sensory Factors Contributing to the Identification of the Animal Species of Meat (pages S218–S220)

      M. Matsuishi, M. Igeta, S. Takeda and A. Okitani

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb11008.x

    5. Optimization of Cheddar Cheese Taste in Model Cheese Systems (pages S229–S236)

      B. Yang and Z. Vickers

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb11010.x

    6. Increased Mass Transfer during Osmotic Dehydration of γ-Irradiated Potatoes (pages E259–E263)

      N.K. Rastogi and K.S.M.S. Raghavarao

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb10995.x

    7. Classification of Potato Chips Using Pattern Recognition (pages E264–E270)

      F. P Edreschi, D. Mery, F. Mendoza and J.M. Aguilera

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb10996.x

    8. Intragastric Oil-in-Water Emulsion Fat Fraction Measured Using Inversion Recovery Echo-Planar Magnetic Resonance Imaging (pages E290–E296)

      L. Marciani, M. Wickham, B.P. Hills, J. Wright, D. Bush, R. Faulks, A. FILLERY-TRAVIS, R.C. Spiller and P. A. Gowl

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb11000.x

    9. Soft and Ca-retaining Gelatin Prepared by Conjugating with Acidic Saccharides (pages C443–C449)

      K. Takahashi, Y. Myojo, T. Yoshida, K. Yoshimura and M. Hattori

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb10986.x

    10. An Analytical Method for Soy Saponins by HPLC/ELSD (pages C456–C462)

      J. Lin and C. Wang

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb10988.x

    11. Inhibition of LDL Oxidation by Red Orange (Citrus sinensis) Extract and its Active Components (pages C480–C484)

      V. Sorrenti, C. Di Giacomo, A. Russo, R. Acquaviva, M.L. Barcellona and A. Vanella

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb10992.x

    12. Sources and Mechanisms of Carbon Monoxide Production by Irradiation (pages C485–C490)

      E.J. Lee and D.U. Ahn

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb10993.x

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