Journal of Food Science

Cover image for Vol. 73 Issue 1

January/February 2008

Volume 73, Issue 1

Pages iv–vii, R1–R19, C1–C40, E1–E35, M1–M35, S1–S94, H1–H17, T1–T20

  1. Industrial Application Briefs

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to Editor
    5. R: Concise Reviews/Hypotheses in Food Science
    6. C: Food Chemistry
    7. E: Food Engineering and Physical Properties
    8. M: Food Microbiology and Safety
    9. S: Sensory and Food Quality
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
    1. You have free access to this content
      Industrial Applications of Selected JFS Articles (pages iv–v)

      Version of Record online: 16 JAN 2008 | DOI: 10.1111/j.1750-3841.2007.00678.x

  2. Editorial

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to Editor
    5. R: Concise Reviews/Hypotheses in Food Science
    6. C: Food Chemistry
    7. E: Food Engineering and Physical Properties
    8. M: Food Microbiology and Safety
    9. S: Sensory and Food Quality
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
    1. You have free access to this content
      Section Changes in JFS (page vi)

      Daryl Lund

      Version of Record online: 16 JAN 2008 | DOI: 10.1111/j.1750-3841.2007.00679.x

  3. Letter to Editor

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to Editor
    5. R: Concise Reviews/Hypotheses in Food Science
    6. C: Food Chemistry
    7. E: Food Engineering and Physical Properties
    8. M: Food Microbiology and Safety
    9. S: Sensory and Food Quality
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
    1. Letter to the editor (page vii)

      Dr Christopher H. Sommers, Kathleen T. Rajkowski, Dr Jacek Jaczynski and Dr Kristen E. Matak

      Version of Record online: 16 JAN 2008 | DOI: 10.1111/j.1750-3841.2007.00680.x

  4. R: Concise Reviews/Hypotheses in Food Science

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to Editor
    5. R: Concise Reviews/Hypotheses in Food Science
    6. C: Food Chemistry
    7. E: Food Engineering and Physical Properties
    8. M: Food Microbiology and Safety
    9. S: Sensory and Food Quality
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
    1. You have free access to this content
    2. You have free access to this content
  5. C: Food Chemistry

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to Editor
    5. R: Concise Reviews/Hypotheses in Food Science
    6. C: Food Chemistry
    7. E: Food Engineering and Physical Properties
    8. M: Food Microbiology and Safety
    9. S: Sensory and Food Quality
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
    1. Contribution of Tomato Phenolics to Suppression of COX-2 Expression in KB Cells (pages C1–C10)

      Y.-C. Shen, S.-L. Chen, S.-R. Zhuang and C.-K. Wang

      Version of Record online: 12 DEC 2007 | DOI: 10.1111/j.1750-3841.2007.00594.x

    2. Minerals, Phenolic Compounds, and Antioxidant Capacity of Citrus Peel Extract by Hot Water (pages C11–C18)

      G.H. Xu, J.C. Chen, D.H. Liu, Y.H. Zhang, P. Jiang and X.Q. Ye

      Version of Record online: 25 OCT 2007 | DOI: 10.1111/j.1750-3841.2007.00546.x

    3. Comparison of Soybean Oils, Gum, and Defatted Soy Flour Extract in Stabilizing Menhaden Oil during Heating (pages C19–C23)

      X. Yue, Z. Xu, W. Prinyawiwatkul, J.N. Losso, J.M. King and J.S. Godber

      Version of Record online: 28 NOV 2007 | DOI: 10.1111/j.1750-3841.2008.00586.x

    4. Radical Scavenging Activity and Phenolic Compounds in Persimmon (Diospyros kaki L. cv. Mopan) (pages C24–C28)

      X.N. Chen, J.F. Fan, X. Yue, X.R. Wu and L.T. Li

      Version of Record online: 28 NOV 2007 | DOI: 10.1111/j.1750-3841.2007.00587.x

    5. Aroma Components of American Country Ham (pages C29–C35)

      H. Song and K.R. Cadwallader

      Version of Record online: 28 NOV 2007 | DOI: 10.1111/j.1750-3841.2007.00593.x

  6. E: Food Engineering and Physical Properties

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to Editor
    5. R: Concise Reviews/Hypotheses in Food Science
    6. C: Food Chemistry
    7. E: Food Engineering and Physical Properties
    8. M: Food Microbiology and Safety
    9. S: Sensory and Food Quality
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
    1. Small and Large Deformation Rheology for Hard Wheat Flour Dough as Influenced by Mixing and Resting (pages E1–E8)

      Y.-R. Kim, P. Cornillon, O.H. Campanella, R.L. Stroshine, S. Lee and J.-Y. Shim

      Version of Record online: 12 DEC 2007 | DOI: 10.1111/j.1750-3841.2007.00599.x

    2. Molecular Interactions and Functionality of a Cold-Gelling Soy Protein Isolate (pages E16–E24)

      G.L. Cramp, P. Kwanyuen and C.R. Daubert

      Version of Record online: 28 NOV 2007 | DOI: 10.1111/j.1750-3841.2007.00583.x

    3. Investigating the Moisture Sorption Behavior of Amorphous Sucrose Using a Dynamic Humidity Generating Instrument (pages E25–E35)

      X. Yu, S.M. Kappes, L.A. Bello-Perez and S.J. Schmidt

      Version of Record online: 12 DEC 2007 | DOI: 10.1111/j.1750-3841.2007.00596.x

  7. M: Food Microbiology and Safety

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to Editor
    5. R: Concise Reviews/Hypotheses in Food Science
    6. C: Food Chemistry
    7. E: Food Engineering and Physical Properties
    8. M: Food Microbiology and Safety
    9. S: Sensory and Food Quality
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
    1. Effects of Maillard Reaction Products on hilA Expression in Salmonella Typhimurium (pages M32–M35)

      M.M. Kundinger, I.B. Zabala-Díaz, V.I. Chalova and S.C. Ricke

      Version of Record online: 12 DEC 2007 | DOI: 10.1111/j.1750-3841.2007.00600.x

  8. S: Sensory and Food Quality

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to Editor
    5. R: Concise Reviews/Hypotheses in Food Science
    6. C: Food Chemistry
    7. E: Food Engineering and Physical Properties
    8. M: Food Microbiology and Safety
    9. S: Sensory and Food Quality
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
    1. Sensorial Evaluation of Nutritional Supplements (PROGRESA) Enriched with 3 Different Forms of Iron in a Rural Mexican Community (pages S1–S5)

      J. Morales, F. Vargas, L. Cassís, E. Sánchez and S. Villalpando

      Version of Record online: 28 NOV 2007 | DOI: 10.1111/j.1750-3841.2007.00581.x

    2. Consumer Acceptance of an Extruded Soy-Based High-Protein Breakfast Cereal (pages S20–S25)

      K. Yeu, Y. Lee and S.-Y. Lee

      Version of Record online: 26 DEC 2007 | DOI: 10.1111/j.1750-3841.2007.00601.x

    3. Effect of Controlled Atmospheres on Maintaining Quality of Persimmon Fruit cv. “Rojo Brillante” (pages S26–S30)

      L. Arnal, C. Besada, P. Navarro and A. Salvador

      Version of Record online: 26 DEC 2007 | DOI: 10.1111/j.1750-3841.2007.00602.x

    4. Properties, Translucence, and Microstructure of Pacific White Shrimp Treated with Mixed Phosphates as Affected by Freshness and Deveining (pages S31–S40)

      N. Rattanasatheirn, S. Benjakul, W. Visessanguan and K. Kijroongrojana

      Version of Record online: 26 DEC 2007 | DOI: 10.1111/j.1750-3841.2007.00603.x

    5. Chitosan Treatments Affect Growth and Selected Quality of Sunflower Sprouts (pages S70–S77)

      M.H. Cho, H.K. No and W. Prinyawiwatkul

      Version of Record online: 26 DEC 2007 | DOI: 10.1111/j.1750-3841.2007.00607.x

    6. Consumer Sensory Evaluations of Aging Effects on Beef Quality (pages S78–S82)

      S. Brewer and J. Novakofski

      Version of Record online: 1 NOV 2007 | DOI: 10.1111/j.1750-3841.2007.00575.x

    7. Analysis of Volatile Flavor Compounds of Sardine (Sardinops melanostica) by Solid Phase Microextraction (pages S83–S88)

      N. Ganeko, M. Shoda, I. Hirohara, A. Bhadra, T. Ishida, H. Matsuda, H. Takamura and T. Matoba

      Version of Record online: 26 DEC 2007 | DOI: 10.1111/j.1750-3841.2007.00608.x

    8. Encapsulation of Nutraceutical Monoterpenes in β-Cyclodextrin and Modified Starch (pages S89–S94)

      I. Mourtzinos, N. Kalogeropoulos, S.E. Papadakis, K. Konstantinou and V.T. Karathanos

      Version of Record online: 26 DEC 2007 | DOI: 10.1111/j.1750-3841.2007.00609.x

  9. H: Health, Nutrition, and Food

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to Editor
    5. R: Concise Reviews/Hypotheses in Food Science
    6. C: Food Chemistry
    7. E: Food Engineering and Physical Properties
    8. M: Food Microbiology and Safety
    9. S: Sensory and Food Quality
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
    1. Beer and Wine Consumers' Perceptions of the Nutritional Value of Alcoholic and Nonalcoholic Beverages (pages H8–H11)

      C.A. Wright, C.M. Bruhn, H. Heymann and C.W. Bamforth

      Version of Record online: 26 DEC 2007 | DOI: 10.1111/j.1750-3841.2007.00606.x

    2. Beer Consumers' Perceptions of the Health Aspects of Alcoholic Beverages (pages H12–H17)

      C. A. Wright, C. M. Bruhn, H. Heymann and C. W. Bamforth

      Version of Record online: 1 NOV 2007 | DOI: 10.1111/j.1750-3841.2007.00574.x

  10. T: Toxicology and Chemical Food Safety

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to Editor
    5. R: Concise Reviews/Hypotheses in Food Science
    6. C: Food Chemistry
    7. E: Food Engineering and Physical Properties
    8. M: Food Microbiology and Safety
    9. S: Sensory and Food Quality
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
    1. Inhibition of 7,12-Dimethylbenz[a]anthracene Induced Mouse Skin Carcinogenesis by Artemisia capillaris (pages T16–T20)

      Y.S. Kim, K.N. Bahn, C.K. Hah, H.I. Gang and Y.L. Ha

      Version of Record online: 28 NOV 2007 | DOI: 10.1111/j.1750-3841.2007.00585.x

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