Journal of Food Science

Cover image for Journal of Food Science

September 2005

Volume 70, Issue 7

Pages m317–m373, s401–s507, e409–e442, c423–c453

    1. Effects of Calcium Ascorbate and Ionizing Radiation on the Survival of Listeria monocytogenes and Product Quality of Fresh-cut ‘Gala’ Apples (pages m352–m358)

      Xuetong Fan, Kimberly J. B. Sokorai, Christopher H. Sommers, Brendan A. Niemira and James P. Mattheis

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11479.x

    2. Enhanced Thermal Resistance of Salmonella in Whole Muscle Compared to Ground Beef (pages m359–m362)

      Alicia Orta-Ramirez, Bradley P. Marks, Christopher R. Warsow, Alden M. Booren and Elliot T. Ryser

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11480.x

    3. Effect of Water Activity on Thermal Inactivation of Salmonella in Ground Turkey (pages m363–m366)

      Tausha R. Carlson, Bradley P. Marks, Alden M. Booren, Elliot T. Ryser and Alicia Orta-Ramirez

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11481.x

    4. Sporulation and Heat Resistance of Spores from a Clostridium sp. RKD (pages m367–m373)

      Aparna Dixit, Syed Imteyaz Alam, Ram Kumar Dhaked and Lokendra Singh

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11482.x

    5. Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L-α-Aromatic Amino Acids (pages s401–s405)

      Hanifah N. Lioe, Anton Apriyantono, Kensaku Takara, Koji Wada and Masaaki Yasuda

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11483.x

    6. Sensory Evaluation of Butterfat-Vegetable Oil Blend Spread Prepared with Structured Lipid Containing Canola Oil and Caprylic Acid (pages s406–s412)

      Byung Hee Kim, Robert L. Shewfelt, Hyoungil Lee and Casimir C. Akoh

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11484.x

    7. Serving Temperature Effects on Milk Flavor, Milk Aftertaste, and Volatile Compound Quantification in Nonfat and Whole Milk (pages s413–s418)

      Logan L. Francis, Delores H. Chambers, Son Hee Kong, George A. Milliken, Ike J. Jeon and Karen A. Schmidt

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11485.x

    8. Image Segmentation and Bruise Identification on Potatoes Using a Kohonen's Self-Organizing Map (pages e415–e417)

      Thierry Marique, Stephanie Pennincx and Ammar Kharoubi

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11469.x

    9. Effects of Brining Conditions on Weight Gain in Herring (Clupea harengus) Fillets (pages e418–e424)

      Sveinung Birkeland, Morten Sivertsvik, Henrik H. NIELSEN and Torstein Skåra

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11470.x

    10. Headspace Gas Chromatography-Mass Spectrometry and Electronic Nose Analysis of Volatile Compounds in Canned Alaska Pink Salmon Having Various Grades of Watermarking (pages s419–s426)

      Alexandra C.M. Oliveira, Charles A. Crapo, Brian Himelbloom, Carey Vorholt and Jennifer Hoffert

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11486.x

    11. Kinetics of Thiamin Degradation in Solutions under Ambient Storage Conditions (pages c423–c426)

      Darshan Pachapurkar and Leonard N. Bell

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11463.x

    12. Fracture Analysis of Alginate Gels (pages e425–e431)

      Junhua Zhang, Christopher R. Daubert and E. Allen Foegeding

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11471.x

    13. Influence of Flavor Variability in Skim Milk Powder on Consumer Acceptability of Ingredient Applications (pages s427–s431)

      Alissa D. Caudle, Youngmo Yoon and MaryAnne Drake

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11487.x

    14. Rheological and Morphological Comparison of Thermal and Hydrostatic Pressure-Induced Filamentous Myosin Gels (pages e432–e436)

      Tomohito Iwasaki, Masahiro Washio, Katsuhiro Yamamoto and Kunio Nakamura

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11472.x

    15. Chemical Markers for Tracking the Sensory Contribution of Production Stages in Muscat Wine Distillates (pages s432–s441)

      Marcial Peña Y Lillo, Eduardo Agosin, Andrea Belancic and Eric Latrille

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11488.x

    16. Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid-phase Microextraction (SPME) (pages c433–c440)

      Rósa Jónsdóttir, Margrét Bragadóttir and GudmundurÖRN Arnarson

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11465.x

    17. A Novel Technique for Ice Crystal Visualization in Frozen Solids Using X-Ray Micro-Computed Tomography (pages e437–e442)

      Reza Mousavi, Taghi Miri, P.W. Cox and Peter J. Fryer

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11473.x

    18. Survival Analysis Applied to Sensory Shelf Life of Yogurts–I: Argentine Formulations (pages s442–s445)

      Ana Curia, Martin Aguerrido, Klaus Langohr and GUILLERMO HOUGH

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11489.x

    19. Survival Analysis Applied to Sensory Shelf Life of Yogurts–II: Spanish Formulations (pages s446–s449)

      Ana Salvador, Susana M. Fiszman, Ana Curia and Guillermo Hough

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11490.x

    20. Protein Structural Changes During Preparation and Storage of Surimi (pages c448–c453)

      Marzieh Moosavi-Nasab, Inteaz Alli, Ashraf A. Ismail and Michael O. Ngadi

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11467.x

    21. Composition and Structure of Fat Bloom in Untempered Chocolate (pages s450–s452)

      Yasuyoshi Kinta and Tamao Hatta

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11491.x

    22. Effects of Long-term Storage on Sensory and Nutritional Quality of Rolled Oats (pages s453–s458)

      Michael McEwan, Lynn V. Ogden and Oscar A. Pike

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11492.x

    23. Quality Changes of Shrimp (Pandalus borealis) Stored under Different Cooling Conditions (pages s459–s466)

      Qing Zhu Zeng, Kristin A. Thorarinsdottir and Gudrun Olafsdottir

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11493.x

    24. The Protease-Resistant Fraction of Smoked, Dried Bonito Lowers Serum Cholesterol in Ovariectomized Rats Fed Cholesterol-Free Diets (pages s467–s474)

      Junichi Matsumoto, Kazuo Erami, Hiroshi Ogawa, Mikiharu Doi, Taro Kishida and Kiyoshi Ebihara

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11494.x

    25. Formulation of Corn Zein Chewing Gum and Evaluation of Sensory Properties by the Time-Intensity Method (pages s475–s481)

      Bridget A. McGowan, Graciela W. Padua and Soo-Yeun Lee

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11495.x

    26. Cutting Shape and Storage Temperature Affect Overall Quality of Fresh-cut Papaya cv. ‘Maradol’ (pages s482–s489)

      Javier Rivera-López, Francisco A. Vázquez-Ortiz, J. Fernando Ayala-Zavala, Rogerio R. Sotelo-Mundo and Gustavo A. González-Aguilar

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11496.x

    27. Lipid Oxidations in Ordinary and Dark Muscles of Fish: Influences on Rancid Off-odor Development and Color Darkening of Yellowtail Flesh During Ice Storage (pages s490–s496)

      Jeong-Ho Sohn, Yusuke Taki, Hideki Ushio, Tomoko Kohata, Itaru Shioya and Toshiaki Ohshima

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11497.x

    28. Antioxidant Capacity of Fruit Extracts of Blackberry (Rubus sp.) Produced in Different Climatic Regions (pages s497–s503)

      Josefina Reyes-Carmona, Gad G. Yousef, Ramon A. Martínez-Peniche and Mary Ann Lila

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11498.x

    29. Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum) (pages s504–s507)

      Anisa Ramcharitar, Neela Badrie, Mildred Mattfeldt-Beman, Hisako Matsuo and Charlotte Ridley

      Version of Record online: 31 MAY 2006 | DOI: 10.1111/j.1365-2621.2005.tb11499.x

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