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Journal of Food Science

Cover image for Vol. 74 Issue 1

January/February 2009

Volume 74, Issue 1

Pages v–vii, R1–R37, C1–C77, E1–E38, M1–M52, S1–S63, N1–N22, H1–H29, T1–T19

  1. Industrial Application Briefs

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

      Version of Record online: 21 JAN 2009 | DOI: 10.1111/j.1750-3841.2008.01044.x

  2. Editorial

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

      Daryl Lund

      Version of Record online: 21 JAN 2009 | DOI: 10.1111/j.1750-3841.2008.01043.x

  3. R: Concise Reviews/Hypotheses in Food Science

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. N: Nanoscale Food Science, Engineering, and Technology
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
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      Scientific Status Summary : Quorum Sensing in Biofilms: Why Bacteria Behave the Way They Do (pages R24–R37)

      Bassam A. Annous, Pina M. Fratamico and James L. Smith

      Version of Record online: 9 DEC 2008 | DOI: 10.1111/j.1750-3841.2008.01022.x

  4. C: Food Chemistry

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. N: Nanoscale Food Science, Engineering, and Technology
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
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      Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage (pages C1–C5)

      J.Y. Jeong, S.J. Hur, H.S. Yang, S.H. Moon, Y.H. Hwang, G.B. Park and S.T. Joo

      Version of Record online: 7 NOV 2008 | DOI: 10.1111/j.1750-3841.2008.00983.x

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      Identification of Candidate Amino Acids Involved in the Formation of Blue Pigments in Crushed Garlic Cloves (Allium sativum L.) (pages C11–C16)

      Jungeun Cho, Eun Jin Lee, Kil Sun Yoo, Seung Koo Lee and Bhimanagouda S. Patil

      Version of Record online: 7 NOV 2008 | DOI: 10.1111/j.1750-3841.2008.00986.x

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      Enzymatic Hydrolysis of Recovered Protein from Frozen Small Croaker and Functional Properties of Its Hydrolysates (pages C17–C24)

      Yeung Joon Choi, Sungik Hur, Byeong-Dae Choi, Kunihiko Konno and Jae W. Park

      Version of Record online: 20 NOV 2008 | DOI: 10.1111/j.1750-3841.2008.00988.x

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      Effect of Antioxidant Application Methods on the Color, Lipid Oxidation, and Volatiles of Irradiated Ground Beef (pages C25–C32)

      H.A. Ismail, E.J. Lee, K.Y. Ko, H.D. Paik and D.U. Ahn

      Version of Record online: 19 NOV 2008 | DOI: 10.1111/j.1750-3841.2008.00991.x

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      Effect of Flour Extraction Rate and Baking on Thiamine and Riboflavin Content and Antioxidant Capacity of Traditional Rye Bread (pages C49–C55)

      C. Martinez-Villaluenga, A. Michalska, J. Frias, M.K. Piskula, C. Vidal-Valverde and H. Zieliński

      Version of Record online: 5 DEC 2008 | DOI: 10.1111/j.1750-3841.2008.01008.x

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      Influence of Fermentation Conditions on Glucosinolates, Ascorbigen, and Ascorbic Acid Content in White Cabbage (Brassica oleracea var. capitata cv. Taler) Cultivated in Different Seasons (pages C62–C67)

      C. Martinez-Villaluenga, E. Peñas, J. Frias, E. Ciska, J. Honke, M.K. Piskula, H. Kozlowska and C. Vidal-Valverde

      Version of Record online: 9 DEC 2008 | DOI: 10.1111/j.1750-3841.2008.01017.x

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      Improvement of Foaming Property of Egg White Protein by Phosphorylation through Dry-Heating in the Presence of Pyrophosphate (pages C68–C72)

      Y. Hayashi, S. Nagano, H. Enomoto, C.-P. Li, Y. Sugimoto, H.R. Ibrahim, H. Hatta, C. Takeda and T. Aoki

      Version of Record online: 9 DEC 2008 | DOI: 10.1111/j.1750-3841.2008.01019.x

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      Species-Specific Effects of Sarcoplasmic Extracts on Lipid Oxidation in vitro (pages C73–C77)

      R. Ramanathan, M.K.R. Konda, R.A. Mancini and C. Faustman

      Version of Record online: 9 DEC 2008 | DOI: 10.1111/j.1750-3841.2008.01021.x

  5. E: Food Engineering and Physical Properties

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. N: Nanoscale Food Science, Engineering, and Technology
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
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      Comparison of the Dispersed Phase Coalescence Mechanisms in Different Tablespreads (pages E1–E7)

      D. Rousseau, S. Ghosh and H. Park

      Version of Record online: 7 NOV 2008 | DOI: 10.1111/j.1750-3841.2008.00978.x

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      Effect of Surface Roughness on Retention and Removal of Escherichia coli O157:H7 on Surfaces of Selected Fruits (pages E8–E15)

      H. Wang, H. Feng, W. Liang, Y. Luo and V. Malyarchuk

      Version of Record online: 19 NOV 2008 | DOI: 10.1111/j.1750-3841.2008.00998.x

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      A Near-Infrared (NIR) Technique for Imaging Food Materials (pages E23–E33)

      P. Pallav, G.G. Diamond, D.A. Hutchins, R.J. Green and T.H. Gan

      Version of Record online: 9 DEC 2008 | DOI: 10.1111/j.1750-3841.2008.01011.x

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  6. M: Food Microbiology and Safety

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. N: Nanoscale Food Science, Engineering, and Technology
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
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      Depuration of Striped Venus Clam (Chamelea gallina L.): Effects on Microorganisms, Sand Content, and Mortality (pages M1–M7)

      M. Maffei, P. Vernocchi, R. Lanciotti, M.E. Guerzoni, N. Belletti and F. Gardini

      Version of Record online: 27 OCT 2008 | DOI: 10.1111/j.1750-3841.2008.00971.x

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      Inactivation of Escherichia coli K-12 in Apple Juice Using Combination of High-Pressure Homogenization and Chitosan (pages M8–M14)

      S. Kumar, H. Thippareddi, J. Subbiah, S. Zivanovic, P.M. Davidson and F. Harte

      Version of Record online: 29 OCT 2008 | DOI: 10.1111/j.1750-3841.2008.00974.x

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      Food Safety Knowledge of Cheese Consumers (pages M28–M30)

      S.B. Planzer Jr., A.G. Da Cruz, A.S. Sant´ana, R. Silva, M.R.L. Moura and L.M.J. De Carvalho

      Version of Record online: 19 NOV 2008 | DOI: 10.1111/j.1750-3841.2008.00995.x

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      Inhibitory Effect of Eleutherine americana Merr. Extract on Staphylococcus aureus Isolated from Food (pages M31–M36)

      B.O.T. Ifesan, C. Hamtasin, W. Mahabusarakam and S.P. Voravuthikunchai

      Version of Record online: 5 DEC 2008 | DOI: 10.1111/j.1750-3841.2008.01004.x

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      PCR Detection and Microbiological Isolation of Salmonella spp. from Fresh Beef and Cantaloupes (pages M37–M40)

      M.A. Gallegos-Robles, A. Morales-Loredo, G. Álvarez-Ojeda, J.A. Osuna-García, I.O. Martínez, L.H. Morales-Ramos and P. Fratamico

      Version of Record online: 5 DEC 2008 | DOI: 10.1111/j.1750-3841.2008.01006.x

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      Detection and Enumeration of Vibrio vulnificus by Direct Colony Immunoblot (pages M41–M45)

      R.N. Senevirathne, M.E. Janes and J.G. Simonson

      Version of Record online: 9 DEC 2008 | DOI: 10.1111/j.1750-3841.2008.01012.x

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  7. S: Sensory and Food Quality

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. N: Nanoscale Food Science, Engineering, and Technology
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
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      Effects of Conjugated Linoleic Acid, Salt, and Sodium Tripolyphosphate on Physical, Sensory, and Instrumental Color Characteristics of Beef Striploins (pages S36–S43)

      C.W. Rowe, F.W. Pohlman, A.H. Brown Jr , Z.B. Johnson, S.H. Whiting and D.L. Galloway

      Version of Record online: 7 NOV 2008 | DOI: 10.1111/j.1750-3841.2008.00981.x

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      Effects of Electrical Stimulation on Histochemical Muscle Fiber Staining, Quality, and Composition of Camel and Cattle Longissimus thoracis Muscles (pages S44–S52)

      I.T. Kadim, O. Mahgoub, W. Al-Marzooqi, S.K. Khalaf, M.H. Mansour, S.S.H. Al-Sinani and I.S. Al-Amri

      Version of Record online: 19 NOV 2008 | DOI: 10.1111/j.1750-3841.2008.00992.x

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      Sensory Stability of Ultra-High Temperature Milk in Polyethylene Bottle (pages S53–S57)

      R.R. Petrus, E.H.M. Walter, J.A.F. Faria and L.F. Abreu

      Version of Record online: 19 NOV 2008 | DOI: 10.1111/j.1750-3841.2008.00997.x

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  8. N: Nanoscale Food Science, Engineering, and Technology

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. N: Nanoscale Food Science, Engineering, and Technology
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
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      Formation of Biocompatible Nanoparticles via the Self-Assembly of Chitosan and Modified Lecithin (pages N1–N8)

      A.M. Chuah, T. Kuroiwa, S. Ichikawa, I. Kobayashi and M. Nakajima

      Version of Record online: 7 NOV 2008 | DOI: 10.1111/j.1750-3841.2008.00985.x

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  9. H: Health, Nutrition, and Food

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. N: Nanoscale Food Science, Engineering, and Technology
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
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      A Combination of Grape Seed-Derived Procyanidins and Gypenosides Alleviates Insulin Resistance in Mice and HepG2 Cells (pages H1–H7)

      H.-J. Zhang, B.-P. Ji, G. Chen, F. Zhou, Y.-C. Luo, H.-Q. Yu, F.-Y. Gao, Z.-P. Zhang and H.-Y. Li

      Version of Record online: 27 OCT 2008 | DOI: 10.1111/j.1750-3841.2008.00976.x

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      Food Deprivation Promotes Oxidative Imbalance in Rat Brain (pages H8–H14)

      R.X. Santos, S. Cardoso, S. Silva, S. Correia, C. Carvalho, J. Crisóstomo, L. Rodrigues, C. Amaral, T. Louro, P. Matafome, M.S. Santos, T. Proença, A.I. Duarte, R. Seiça and P.I. Moreira

      Version of Record online: 7 NOV 2008 | DOI: 10.1111/j.1750-3841.2008.00982.x

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      Viscous Food Matrix Influences Absorption and Excretion but Not Metabolism of Blackcurrant Anthocyanins in Rats (pages H22–H29)

      Michaela C. Walton, Wouter H. Hendriks, Anne M. Broomfield and Tony K. McGhie

      Version of Record online: 19 NOV 2008 | DOI: 10.1111/j.1750-3841.2008.00996.x

  10. T: Toxicology and Chemical Food Safety

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. R: Concise Reviews/Hypotheses in Food Science
    5. C: Food Chemistry
    6. E: Food Engineering and Physical Properties
    7. M: Food Microbiology and Safety
    8. S: Sensory and Food Quality
    9. N: Nanoscale Food Science, Engineering, and Technology
    10. H: Health, Nutrition, and Food
    11. T: Toxicology and Chemical Food Safety
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      Development of a Bispecific Monoclonal Antibody to Pesticide Carbofuran and Triazophos Using Hybrid Hybridomas (pages T1–T6)

      R.Y. Jin, Y.R. Guo, C.M. Wang, J.X. Wu and G.N. Zhu

      Version of Record online: 5 DEC 2008 | DOI: 10.1111/j.1750-3841.2008.01002.x

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      Mutagenicity and Safety Evaluation of Water Extract of Fermented Toona Sinensis Roemor Leaves (pages T7–T13)

      J.-W. Liao, J.-Y. Yeh, Y.-C. Lin, M.-M. Wei and Y.-C. Chung

      Version of Record online: 5 DEC 2008 | DOI: 10.1111/j.1750-3841.2008.01007.x

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      Persistent Organic Pollutants in Fish Oil Supplements on the Canadian Market: Polychlorinated Biphenyls and Organochlorine Insecticides (pages T14–T19)

      Dorothea F.K. Rawn, K. Breakell, V. Verigin, H. Nicolidakis, D. Sit and M. Feeley

      Version of Record online: 9 DEC 2008 | DOI: 10.1111/j.1750-3841.2008.01020.x

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