Journal of Food Science

Cover image for Journal of Food Science

October 2004

Volume 69, Issue 8

Pages C648–C647, E412–E411, M240–M239, R175–R180, S310–S309

  1. Original Article

    1. Top of page
    2. Original Article
    1. Fatty Acids Released from Milk Fat by Lipoprotein Lipase and Lipolytic Psychrotrophs (pages C659–C664)

      GC Ouattara, IJ Jeon, RA Hart-Thakur and KA Schmidt

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2004.tb18014.x

    2. Classification of Fresh and Frozen-thawed Fish by Near-infrared Spectroscopy (pages C665–C668)

      M. Uddin and E. Okazaki

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2004.tb18015.x

    3. Survival of Penicillium expansum and Patulin Production on Stored Apples after Wash Treatments (pages C669–C675)

      L. Chen, B. H. Ingham and S.C. Ingham

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2004.tb18016.x

    4. Effects of Thermal Sensitivity of Fish Proteins from Various Species on Rheological Properties of Gels (pages E412–E416)

      O. Esturk, J.W. Park and S. Thawornchinsombut

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2004.tb18017.x

    5. Treatment of Grape Juice by Osmotic Evaporation (pages E422–E427)

      A. Versari, R. Ferrarini, G.B. Tornielli, G.P. Parpinello, C. Gostoli and E. Celotti

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2004.tb18019.x

    6. Detection of Listeria monocytogenes in Fresh Produce Using Molecular Beacon—Real-time PCR Technology (pages M240–M245)

      S.H. Liming, Y. Zhang, J. Meng and A.A. Bhagwat

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2004.tb18020.x

    7. A Novel Functional Soy-based Food Fermented by Lactic Acid Bacteria: Effect of Heat Treatment (pages M246–M250)

      J.G. LeBlanc, M.S. Garro, G. Savoy de Giori and G. Font de Valdez

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2004.tb18021.x

    8. Fish Allergy: Fish and Products Thereof (pages R175–R180)

      S.L. Taylor, J.L. Kabourek and S.L. Hefle

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2004.tb18022.x

    9. Effect of Volatiles and their Concentration on Perception of Tomato Descriptors (pages S310–S318)

      E.A. Baldwin, K. Goodner, A. Plotto, K. Pritchett and M. Einstein

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2004.tb18023.x

    10. Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy Sauce (pages S319–S325)

      S.-Y. Jeong, S.-J. Chung, D.-S. Suh, B.-C. Suh and K.O. Kim

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2004.tb18024.x

    11. Sensory and Nutritional Quality of Nonfat Dry Milk in Long-term Residential Storage (pages S326–S331)

      M.A. Lloyd, J. Zou, L.V. Ogden and O.A. Pike

      Version of Record online: 9 MAY 2011 | DOI: 10.1111/j.1750-3841.2004.tb18025.x

    1. Characterization of Pasteurized Fluid Milk Shelf-life Attributes (pages M207–M214)

      H.I. Fromm and K.J. Boor

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09889.x

    2. Functional Properties of Antimicrobial Lysozyme-Chitosan Composite Films (pages M215–M221)

      S.-I. Park, M.A. Daeschel and Y. Zhao

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09890.x

    3. Malolactic Activity of Lactic Acid Bacteria during Sauerkraut Fermentation (pages M222–M227)

      S.D. Johanningsmeier, H.P. Fleming and R Breidt Jr.

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09891.x

    4. Pulsed Electric Field Processing of Beer: Microbial, Sensory, and Quality Analyses (pages M228–M232)

      G.A. Evrendilek, S. Li, W.R. Dantzer and Q.H. Zhang

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09892.x

    5. Morphological Changes in Autolytic Wine Yeast during Aging in Two Model Systems (pages M233–M239)

      A.J. Martinez-Rodriguez, R. Gonzalez and A.V. Carrascosa

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09893.x

    6. The Compounds Contributing to the Greenness of Green Tea (pages S301–S305)

      L.-F. Wang, S.-C. Park, J.-O. Chung, J.-H. Baik and S.-K. Park

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09894.x

    7. Application of a Modified Arrhenius Equation for the Evaluation of Oxidation Rate of Sunflower Oil at Subzero Temperatures (pages E361–E366)

      S. Calligaris, L. Manzocco, L.S. Conte and M.C. Nicoli

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09896.x

    8. Model of the Inactivation of Bacterial Spores by Moist Heat and High Pressure (pages E367–E373)

      A.C. Rodriguez, J.W. Larkin, J. Dunn, E. Patazca, N.R. Reddy, M. Alvarez-Medina, R. Tetzloff and G.J. Fleischman

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09897.x

    9. Effect of Ag-containing Nano-composite Active Packaging System on Survival of Alicyclobacillus acidoterrestris (pages E379–E383)

      M.A.del Nobile, M. Cannarsi, C. Altieri, M. Sinigaglia, P. Favia, G. Iacoviello and R. D'Agostino

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09899.x

    10. Video Analysis to Monitor Rigor Mortis in Cultured Gulf of Mexico Sturgeon (Ancipenser oxyrynchus desotoi) (pages E392–E397)

      A.C.M. Oliveira, S.F. O'Keefe and M.O. Balaban

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09901.x

    11. Reduction of Acrylamide Formation in Potato Chips by Low-temperature Vacuum Frying (pages E405–E411)

      C. Granda, R.G. Moreira and S.E. Tichy

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09903.x

    12. Effect of Gamma-irradiation on Color, Pungency, and Volatiles of Korean Red Pepper Powder (pages C585–C592)

      J.H. Lee, T.H. Sung, K.T. Lee and M. R. Kim

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09904.x

    13. Optimization of the Operating Conditions for Color Correction in White Wines Based on the Use of Yeast as Fining Agent (pages C599–C603)

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

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09906.x

    14. Denaturation of Tilapia Myosin Fragments by High Hydrostatic Pressure (pages C604–C607)

      W.-C. Ko, J.-S. Hwang, C.-L. Jao and K.-C. Hsu

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09907.x

    15. Comparison of Color and Thiobarbituric Acid Values of Cooked Hamburger Patties after Storage of Fresh Beef Chubs in Modified Atmospheres (pages C608–C614)

      L. John, D. Cornforth, C.E. Carpenter, O. Sorheim, B.C. Pettee and D.R. Whittier

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09908.x

    16. Influence of Hydrolysis Degree on the Functional Properties of Salmon Byproducts Hydrolysates (pages C615–C622)

      G.A. Gbogouri, M. Linder, J. Fanni and M. Parmentier

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09909.x

    17. Volatile Component Analysis of Commercially Milled Head and Broken Rice (pages C632–C636)

      M.A. Monsoor and A. Proctor

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09911.x

    18. Effectiveness of Onboard Application of 4-Hexylresorcinol in Inhibiting Melanosis in Shrimp (Parapenaeus longirostris) (pages C643–C647)

      P. Montero, O. Martínez-Álvarez and M.C. Gómez-Guillén

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2004.tb09913.x

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