Journal of Food Science

Cover image for Vol. 75 Issue 1

January/February 2010

Volume 75, Issue 1

Pages vi–x, R1–R57, C1–C133, E1–E89, M1–M60, S1–S88, N1–N16, H1–H48, T1–T23

  1. Industrial Application Briefs

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to the 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. N: Nanoscale Food Science, Engineering, and Technology
    11. H: Health, Nutrition, and Food
    12. T: Toxicology and Chemical Food Safety
    1. Industrial Applications of Selected JFS Articles (pages vi–vii)

      Version of Record online: 11 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01497.x

  2. Editorial

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to the 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. N: Nanoscale Food Science, Engineering, and Technology
    11. H: Health, Nutrition, and Food
    12. T: Toxicology and Chemical Food Safety
    1. You have free access to this content
      Editorial Jan/Feb 2010 (page viii)

      Daryl Lund

      Version of Record online: 11 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01500.x

  3. Letter to the Editor

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to the 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. N: Nanoscale Food Science, Engineering, and Technology
    11. H: Health, Nutrition, and Food
    12. T: Toxicology and Chemical Food Safety
    1. Letter to the Editor (page ix)

      Version of Record online: 11 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01498.x

    2. Letter to the Editor (page x)

      Version of Record online: 11 JAN 2010 | DOI: 10.1111/j.1750-3841.2009.01499.x

  4. R: Concise Reviews/Hypotheses in Food Science

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to the 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. N: Nanoscale Food Science, Engineering, and Technology
    11. H: Health, Nutrition, and Food
    12. T: Toxicology and Chemical Food Safety
    1. You have free access to this content
      Allied Industry Approaches to Alter Intramuscular Fat Content and Composition in Beef Animals (pages R1–R8)

      Michael V. Dodson, Zhihua Jiang, Jie Chen, Gary J. Hausman, Le Luo Guan, Jan Novakofski, David P. Thompson, Carol L. Lorenzen, Melinda E. Fernyhough, Priya S. Mir and James M. Reecy

      Version of Record online: 13 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01396.x

    2. You have free access to this content
    3. You have free access to this content
      High Hydrostatic Pressure Effects on the Texture of Meat and Meat Products (pages R17–R23)

      Xiang Dong Sun and Richard A. Holley

      Version of Record online: 11 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01449.x

    4. You have free access to this content
      The Influence of Dietary Lutein and Zeaxanthin on Visual Performance (pages R24–R29)

      James M. Stringham, Emily R. Bovier, Jennifer C. Wong and Billy R. Hammond, Jr

      Version of Record online: 11 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01447.x

    5. You have free access to this content
    6. You have free access to this content
      Review: Nanocomposites in Food Packaging (pages R43–R49)

      Amit Arora and G.W. Padua

      Version of Record online: 10 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01456.x

    7. You have free access to this content
      Bioavailability and Delivery of Nutraceuticals Using Nanotechnology (pages R50–R57)

      Qingrong Huang, Hailong Yu and Qiaomei Ru

      Version of Record online: 10 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01457.x

  5. C: Food Chemistry

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to the 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. N: Nanoscale Food Science, Engineering, and Technology
    11. H: Health, Nutrition, and Food
    12. T: Toxicology and Chemical Food Safety
    1. Phenolic Composition and Antioxidant Activities of 11 Celery Cultivars (pages C9–C13)

      Yang Yao, Wei Sang, Mengjie Zhou and Guixing Ren

      Version of Record online: 13 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01392.x

    2. Analysis of Free-Radical Scavenging of Yerba Mate (Ilex paraguriensis) using Electron Spin Resonance and Radical-Induced DNA Damage (pages C14–C20)

      Stephen S. Leonard, Vallie J. Hogans, Zulema Coppes-Petricorena, Cody J. Peer, Timothy A. Vining, David W. Fleming and Gabriel K. Harris

      Version of Record online: 13 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01394.x

    3. Ingredients and pH are Key to Clear Beverages that Contain Whey Protein (pages C21–C27)

      Caitlin E. LaClair and Mark R. Etzel

      Version of Record online: 18 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01400.x

    4. Total Phenolic Compounds, Flavonoids, and Radical Scavenging Activity of 21 Selected Tropical Plants (pages C28–C35)

      R.A. Mustafa, A. Abdul Hamid, S. Mohamed and F. Abu Bakar

      Version of Record online: 18 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01401.x

    5. Optimization of the Enzymatic Hydrolysis of Mussel Meat (pages C36–C42)

      Vanessa M. Silva, Kil J. Park and Míriam D. Hubinger

      Version of Record online: 19 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01414.x

    6. Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus) (pages C43–C48)

      Joong-Han Shin, Alexandra C.M. Oliveira and Barbara A. Rasco

      Version of Record online: 19 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01409.x

    7. Comparison of 3 Spectrophotometric Methods for Carotenoid Determination in Frequently Consumed Fruits and Vegetables (pages C55–C61)

      Eric Biehler, Frédéric Mayer, Lucien Hoffmann, Elmar Krause and Torsten Bohn

      Version of Record online: 19 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01417.x

    8. Malolactic Fermentation as a Technique for the Deacidification of Hard Apple Cider (pages C74–C78)

      R.M. Reuss, J.E. Stratton, D.A. Smith, P.E. Read, S.L. Cuppett and A.M. Parkhurst

      Version of Record online: 8 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01427.x

    9. Contributions of Muscles of Various Color Stabilities to the Overall Color Stability of Ground Beef (pages C85–C89)

      Christopher R. Raines, Melvin C. Hunt and John A. Unruh

      Version of Record online: 8 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01430.x

    10. Influence of Cultivation System on Bioactive Molecules Synthesis in Strawberries: Spin-off on Antioxidant and Antiproliferative Activity (pages C94–C99)

      L. D'Evoli, A. Tarozzi, P. Hrelia, M. Lucarini, M. Cocchiola, P. Gabrielli, F. Franco, F. Morroni, G. Cantelli-Forti and G. Lombardi-Boccia

      Version of Record online: 8 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01435.x

    11. Electrospinning of Sodium Alginate-Pectin Ultrafine Fibers (pages C100–C107)

      Solmaz Alborzi, Loong-Tak Lim and Yukio Kakuda

      Version of Record online: 8 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01437.x

      Corrected by:

      Erratum

      Vol. 75, Issue 2, ix, Version of Record online: 1 MAR 2010

    12. Influence of Steeping Solution and Storage Temperature on the Color Change of Garlic (pages C108–C112)

      Song Hwan Bae, Seog-Won Lee, Mi-Ryung Kim, Jin Man Kim and Hyung Joo Suh

      Version of Record online: 8 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01439.x

    13. Formation of Succinyl Genistin and Succinyl Daidzin by Bacillus Species (pages C128–C133)

      Chan Uk Park, Min Kyu Jeong, Min Hee Park, JooDong Yeu, Myeong Soo Park, Mi-Ja Kim, Seon Min Ahn, Pahn-Shick Chang and JaeHwan Lee

      Version of Record online: 10 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01453.x

      Corrected by:

      Erratum

      Vol. 75, Issue 3, viii, Version of Record online: 5 APR 2010

  6. E: Food Engineering and Physical Properties

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to the 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. N: Nanoscale Food Science, Engineering, and Technology
    11. H: Health, Nutrition, and Food
    12. T: Toxicology and Chemical Food Safety
    1. Effect of Milk Pretreatment on the Whey Composition and Whey Powder Functionality (pages E1–E10)

      M. Outinen, P. Rantamäki and A. Heino

      Version of Record online: 9 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01382.x

    2. Rheological and Functional Properties of Catfish Skin Protein Hydrolysates (pages E11–E17)

      Huaixia Yin, Jianing Pu, Yuting Wan, Bob Xiang, Peter J. Bechtel and Subramaniam Sathivel

      Version of Record online: 9 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01385.x

    3. Antioxidant Properties of Edible Basidiomycete Phellinus igniarius in Submerged Cultures (pages E18–E24)

      Ming Yeou Lung, Jie Chung Tsai and Ping Chang Huang

      Version of Record online: 9 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01384.x

    4. Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips (pages E25–E29)

      T. Koray Palazoğlu, Derya Savran and Vural Gökmen

      Version of Record online: 9 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01389.x

    5. Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein (pages E30–E38)

      F. Speroni, S. Jung and M. De Lamballerie

      Version of Record online: 13 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01390.x

    6. Effect on Orange Juice of Batch Pasteurization in an Improved Pilot-Scale Microwave Oven (pages E46–E50)

      L. Cinquanta, D. Albanese, G. Cuccurullo and M. Di Matteo

      Version of Record online: 19 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01412.x

    7. Rheological Properties of Somen Noodles—A Traditional Japanese Wheat Product (pages E51–E58)

      Mina Katagiri and Naofumi Kitabatake

      Version of Record online: 19 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01415.x

    8. Experimental and Analytical Temperature Distributions during Oven-Based Convection Heating (pages E66–E72)

      Kathryn L. McCarthy, Michael J. McCarthy, Vineet Rakesh and Ashim K. Datta

      Version of Record online: 11 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01442.x

    9. Histological Contribution of Collagen Architecture to Beef Toughness (pages E73–E77)

      Y-N Nakamura, E. Tsuneishi, M. Kamiya and A. Yamada

      Version of Record online: 11 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01446.x

    10. Combination of Super Chilling and High Carbon Dioxide Concentration Techniques Most Effectively to Preserve Freshness of Shell Eggs during Long-Term Storage (pages E78–E82)

      T. Yanagisawa, M. Ariizumi, Y. Shigematsu, H. Kobayashi, M. Hasegawa and K. Watanabe

      Version of Record online: 10 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01451.x

    11. Oil Migration in 2-Component Confectionery Systems (pages E83–E89)

      Winston L. Lee, Michael J. McCarthy and Kathryn L. McCarthy

      Version of Record online: 10 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01454.x

  7. M: Food Microbiology and Safety

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to the 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. N: Nanoscale Food Science, Engineering, and Technology
    11. H: Health, Nutrition, and Food
    12. T: Toxicology and Chemical Food Safety
    1. Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation (pages M28–M35)

      Marilena Anastasio, Olimpia Pepe, Teresa Cirillo, Simona Palomba, Giuseppe Blaiotta and Francesco Villani

      Version of Record online: 18 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01402.x

    2. Microbiological Shelf Life of Pasteurized Milk in Bottle and Pouch (pages M36–M40)

      R.R. Petrus, C.G. Loiola and C.A.F. Oliveira

      Version of Record online: 11 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01443.x

    3. β-Glucanases as a Tool for the Control of Wine Spoilage Yeasts (pages M41–M45)

      M. Enrique, A. Ibáñez, J.F. Marcos, M. Yuste, M. Martínez, S. Vallés and P. Manzanares

      Version of Record online: 11 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01448.x

    4. Efficacy of Pressure-Assisted Thermal Processing, in Combination with Organic Acids, against Bacillus amyloliquefaciens Spores Suspended in Deionized Water and Carrot Puree (pages M46–M52)

      Wannasawat Ratphitagsanti, Silvia De Lamo-Castellvi, V.M. Balasubramaniam and Ahmed Elmeleigy Yousef

      Version of Record online: 11 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01450.x

    5. Characterization and Implications of Enterobacter cloacae Strains, Isolated from Italian Table Olives “Bella Di Cerignola” (pages M53–M60)

      Antonio Bevilacqua, Marianna Cannarsi, Mariangela Gallo, Milena Sinigaglia and Maria Rosaria Corbo

      Version of Record online: 11 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01445.x

  8. S: Sensory and Food Quality

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to the 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. N: Nanoscale Food Science, Engineering, and Technology
    11. H: Health, Nutrition, and Food
    12. T: Toxicology and Chemical Food Safety
    1. Optimization of Fruit Punch Using Mixture Design (pages S1–S7)

      S. Bharath Kumar, R. Ravi and G. Saraswathi

      Version of Record online: 9 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01379.x

    2. Analysis of Ingredient Functionality and Formulation Optimization of an Instant Peanut Beverage Mix (pages S8–S19)

      Brandy M. Howard, Yen-Con Hung and S. Kay McWatters

      Version of Record online: 9 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01380.x

    3. Effect of Season on the Sensory Quality of Sea Urchin (Evechinus chloroticus) Roe (pages S20–S30)

      Kylie Phillips, Nazimah Hamid, Patrick Silcock, Conor Delahunty, Mike Barker and Phil Bremer

      Version of Record online: 9 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01388.x

    4. Assignation of Sweet Cherry Selections to 3 Taste Groupings Based on Perceived Sweetness and Sourness (pages S48–S54)

      Carolyn F. Ross, Maite A. Chauvin and Matthew Whiting

      Version of Record online: 19 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01410.x

    5. Sensory Quality of Fresh French and Dutch Market Tomatoes: A Preference Mapping Study with Italian Consumers (pages S55–S67)

      Fiorella Sinesio, Maria Cammareri, Elisabetta Moneta, Brigitte Navez, Marina Peparaio, Mathilde Causse and Silvana Grandillo

      Version of Record online: 8 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01424.x

    6. Impact of Multicolored Asian Lady Beetles on the Sensory Properties of Concord and Niagara Grape Juice (pages S68–S73)

      Luan N. Weekes, Douglas Walsh, Holly Ferguson and Carolyn F. Ross

      Version of Record online: 8 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01423.x

    7. Phosphate Type Affects the Quality of Injected Catfish Fillets (pages S74–S80)

      S. Kin, M.W. Schilling, B.S. Smith, J.L. Silva, V. Jackson and T.J. Kim

      Version of Record online: 8 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01433.x

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

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to the 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. N: Nanoscale Food Science, Engineering, and Technology
    11. H: Health, Nutrition, and Food
    12. T: Toxicology and Chemical Food Safety
    1. Nanocellulose Reinforced Chitosan Composite Films as Affected by Nanofiller Loading and Plasticizer Content (pages N1–N7)

      Henriette M.C. Azeredo, Luiz Henrique C. Mattoso, Roberto J. Avena-Bustillos, Gino Ceotto Filho, Maximiliano L. Munford, Delilah Wood and Tara H. McHugh

      Version of Record online: 9 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01386.x

  10. H: Health, Nutrition, and Food

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to the 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. N: Nanoscale Food Science, Engineering, and Technology
    11. H: Health, Nutrition, and Food
    12. T: Toxicology and Chemical Food Safety
    1. Evaluation of Nondigested Carbohydrates in Hydroxypropylated Tapioca Starch (pages H1–H4)

      M. Tachibe, R. Kato, T. Nishibata, K. Tashiro, T. Kishida and K. Ebihara

      Version of Record online: 11 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01381.x

    2. Effect of Dehydration on Raspberries: Polyphenol and Anthocyanin Retention, Antioxidant Capacity, and Antiadipogenic Activity (pages H5–H12)

      E.I. Mejia-Meza, J.A. Yáñez, C.M. Remsberg, J.K. Takemoto, N.M. Davies, B. Rasco and C. Clary

      Version of Record online: 9 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01383.x

    3. α-Mangostin, A Novel Dietary Xanthone, Suppresses TPA-Mediated MMP-2 and MMP-9 Expressions through the ERK Signaling Pathway in MCF-7 Human Breast Adenocarcinoma Cells (pages H13–H23)

      Yuan-Bing Lee, Kung-Chung Ko, Ming-Der Shi, Yi-Chen Liao, Tai-An Chiang, Pei-Fen Wu, You-Xin Shih and Yuan-Wei Shih

      Version of Record online: 19 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01407.x

    4. Moderate Fish Consumption is Associated with Lower Likelihood of Developing Left Ventricular Systolic Dysfunction in Acute Coronary Syndrome Patients (pages H24–H29)

      C.-M. Kastorini, C. Chrysohoou, P. Aggelopoulos, D. Panagiotakos, C. Pitsavos and C. Stefanadis

      Version of Record online: 8 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01425.x

    5. Identification of a Specific IgE-Binding Protein from Narrow-Leafed Lupin (L. Angustifolius) Seeds (pages H39–H43)

      Patrycja Kłos, Elżbieta Poręba, Ewa Springer, Eleonora Lampart-Szczapa and Anna Goździcka Józefiak

      Version of Record online: 8 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01440.x

    6. Enhancement of Fermentation Process in Pu-Erh Tea by Tea-Leaf Extract (pages H44–H48)

      C.W. Hou, K.C. Jeng and Y.S. Chen

      Version of Record online: 11 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01441.x

  11. T: Toxicology and Chemical Food Safety

    1. Top of page
    2. Industrial Application Briefs
    3. Editorial
    4. Letter to the 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. N: Nanoscale Food Science, Engineering, and Technology
    11. H: Health, Nutrition, and Food
    12. T: Toxicology and Chemical Food Safety
    1. Effects of Boiling on the IgE-Binding Properties of Tropomyosin of Shrimp (Litopenaeus vannamei ) (pages T1–T5)

      Guang-Ming Liu, Hsiaopo Cheng, Jacqueline B. Nesbit, Wen-Jin Su, Min-Jie Cao and Soheila J. Maleki

      Version of Record online: 13 NOV 2009 | DOI: 10.1111/j.1750-3841.2009.01391.x

    2. Mutagenicity and Safety Evaluation of Water Extract of Coriander sativum Leaves (pages T6–T12)

      Mariana Ramírez Reyes, Jorge Reyes-Esparza, Oscar Torres Ángeles and Lourdes Rodríguez-Fragoso

      Version of Record online: 11 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01403.x

    3. Natural Antioxidants Protect Against Cadmium-Induced Damage during Pregnancy and Lactation in Rats' Pups (pages T18–T23)

      María Teresa Antonio García and Elvira Luján Massó González

      Version of Record online: 8 DEC 2009 | DOI: 10.1111/j.1750-3841.2009.01432.x

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