Journal of Food Science

Cover image for Vol. 76 Issue 1

January/February 2011

Volume 76, Issue 1

Pages vii–x, R1–R37, C1–C192, E2–E177, M1–M93, S1–S120, N2–N14, H2–H29, T1–T39

  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
    12. CONTENTS
  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
    12. CONTENTS
    1. You have free access to this content
      Starting the Second Decade Off with a Bang! (page ix)

      Daryl Lund

      Article first published online: 13 JAN 2011 | DOI: 10.1111/j.1750-3841.2011.02003.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
    12. CONTENTS
    1. You have free access to this content
      First Processing Steps and the Quality of Wild and Farmed Fish (pages R1–R5)

      Antonio J. Borderías and Isabel Sánchez-Alonso

      Article first published online: 10 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01900.x

    2. You have free access to this content
      The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants (pages R6–R15)

      Hugo Palafox-Carlos, Jesús Fernando Ayala-Zavala and Gustavo A. González-Aguilar

      Article first published online: 13 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01957.x

    3. You have free access to this content
      Canola Proteins for Human Consumption: Extraction, Profile, and Functional Properties (pages R16–R28)

      Siong H. Tan, Rodney J. Mailer, Christopher L. Blanchard and Samson O. Agboola

      Article first published online: 1 DEC 2010 | DOI: 10.1111/j.1750-3841.2010.01930.x

    4. You have free access to this content
      Food Science Challenge: Translating the Dietary Guidelines for Americans to Bring About Real Behavior Change (pages R29–R37)

      Sylvia Rowe, Nick Alexander, Nelson Almeida, Richard Black, Robbie Burns, Laina Bush, Patricia Crawford, Nancy Keim, Penny Kris-Etherton and Connie Weaver

      Article first published online: 6 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01973.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
    12. CONTENTS
    1. Control of Lipid Oxidation in Extruded Salmon Jerky Snacks (pages C8–C13)

      Jian Kong, L. Brian Perkins, Michael P. Dougherty and Mary Ellen Camire

      Article first published online: 10 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01896.x

    2. Enzymatic Hydrolysis of Blue Whiting (Micromesistius poutassou); Functional and Bioactive Properties (pages C14–C20)

      Margret Geirsdottir, Sjofn Sigurgisladottir, Patricia Y. Hamaguchi, Gudjon Thorkelsson, Ragnar Johannsson, Hordur G. Kristinsson and Magnus M. Kristjansson

      Article first published online: 10 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01877.x

    3. Comparative Antioxidant and Antiproliferative Activities of Red and White Pitayas and Their Correlation with Flavonoid and Polyphenol Content (pages C38–C45)

      HyoenJi Kim, Hyung-Kyoon Choi, Jeong Yong Moon, Young Suk Kim, Ashik Mosaddik and Somi Kim Cho

      Article first published online: 29 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01908.x

    4. Wild Mediterranean Plants as Traditional Food: A Valuable Source of Antioxidants (pages C46–C51)

      Paola Vanzani, Monica Rossetto, Veronica De Marco, Linda E. Sacchetti, Maurizio G. Paoletti and Adelio Rigo

      Article first published online: 13 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01949.x

    5. Edible Mushroom (Flammulina velutipes) Extract Inhibits Melanosis in Kuruma Shrimp (Marsupenaeus japonicus) (pages C52–C58)

      Angel B. Encarnacion, Fernand Fagutao, Jinto Hirayama, Makoto Terayama, Ikuo Hirono and Toshiaki Ohshima

      Article first published online: 10 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01890.x

    6. A Kinetic Study on Sesame Cake Protein Hydrolysis by Alcalase (pages C64–C67)

      Elçin Demirhan, Dilek Kılıç Apar and Belma Özbek

      Article first published online: 8 DEC 2010 | DOI: 10.1111/j.1750-3841.2010.01938.x

    7. Application of Solid Phase-Microextraction (SPME) and Electronic Nose Techniques to Differentiate Volatiles of Sesame Oils Prepared with Diverse Roasting Conditions (pages C80–C88)

      Min Hee Park, Min Kyu Jeong, JuDong Yeo, Hee-Jin Son, Chae-Lan Lim, Eun Jeung Hong, Bong-Soo Noh and JaeHwan Lee

      Article first published online: 6 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01954.x

    8. Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product (pages C89–C97)

      Laura Purriños, Roberto Bermúdez, Daniel Franco, Javier Carballo and José M. Lorenzo

      Article first published online: 6 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01955.x

    9. Comparative Antioxidant Activity of Edible Japanese Brown Seaweeds (pages C104–C111)

      M.K. Widjaja-Adhi Airanthi, Masashi Hosokawa and Kazuo Miyashita

      Article first published online: 29 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01915.x

    10. Validation of Immunodetection (ELISA) of Ricin Using a Biological Activity Assay (pages C112–C116)

      Stephen E. Lumor, Aaron Hutt, Ian Ronningen, Francisco Diez-Gonzalez and Theodore P. Labuza

      Article first published online: 6 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01943.x

    11. Phytochemicals and Antioxidant Capacities in Rice Brans of Different Color (pages C117–C126)

      Byungrok Min, Anna M. McClung and Ming-Hsuan Chen

      Article first published online: 1 DEC 2010 | DOI: 10.1111/j.1750-3841.2010.01929.x

    12. Impact of Storage on Dark Chocolate: Texture and Polymorphic Changes (pages C142–C153)

      Lia M. Nightingale, Soo-Yeun Lee and Nicki J. Engeseth

      Article first published online: 13 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01970.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
    12. CONTENTS
    1. On the Formulation Design and Rheological Evaluations of Pectin-Based Functional Gels (pages E15–E22)

      Maryam Haghighi, Karamatollah Rezaei, Mohsen Labbafi and Faramarz Khodaiyan

      Article first published online: 4 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01876.x

    2. Effect of Blanching in Water and Sugar Solutions on Texture and Microstructure of Sliced Carrots (pages E23–E30)

      Lilia Neri, Isabel Hernando Hernando, Isabel Pérez-Munuera, Giampiero Sacchetti and Paola Pittia

      Article first published online: 29 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01906.x

    3. Mass Transfer Kinetics during Osmotic Dehydration of Pomegranate Arils (pages E31–E39)

      Manoj Mundada, Bahadur Singh Hathan and Swati Maske

      Article first published online: 1 DEC 2010 | DOI: 10.1111/j.1750-3841.2010.01921.x

    4. Thermal and Rheological Properties of Breadfruit Starch (pages E55–E61)

      Xueyu Wang, Ling Chen, Xiaoxi Li, Fengwei Xie, Hongshen Liu and Long Yu

      Article first published online: 10 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01888.x

    5. Impact of a Pulsed Electric Field on Damage of Plant Tissues: Effects of Cell Size and Tissue Electrical Conductivity (pages E90–E97)

      J. Ben Ammar, J.-L. Lanoisellé, N.I. Lebovka, E. Van Hecke and E. Vorobiev

      Article first published online: 10 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01893.x

    6. Permeabilization of Plant Tissues by Monopolar Pulsed Electric Fields: Effect of Frequency (pages E98–E111)

      Suvaluk Asavasanti, William Ristenpart, Pieter Stroeve and Diane M. Barrett

      Article first published online: 8 DEC 2010 | DOI: 10.1111/j.1750-3841.2010.01940.x

    7. Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High-Pressure Homogenization Conditions (pages E130–E140)

      Patricia Lopez-Sanchez, Cecilia Svelander, Lucy Bialek, Stephan Schumm and Maud Langton

      Article first published online: 10 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01894.x

    8. Radiosensitization of Salmonella spp. and Listeria spp. in Ready-to-Eat Baby Spinach Leaves (pages E141–E148)

      Carmen Gomes, Rosana G. Moreira and Elena Castell-Perez

      Article first published online: 18 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01904.x

    9. Production of Okara and Soy Protein Concentrates Using Membrane Technology (pages E158–E164)

      K.H. Vishwanathan, K. Govindaraju, Vasudeva Singh and R. Subramanian

      Article first published online: 29 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01917.x

    10. Influence of Biopolymer Emulsifier Type on Formation and Stability of Rice Bran Oil-in-Water Emulsions: Whey Protein, Gum Arabic, and Modified Starch (pages E165–E172)

      Ratchanee Charoen, Anuvat Jangchud, Kamolwan Jangchud, Thepkunya Harnsilawat, Onanong Naivikul and David Julian McClements

      Article first published online: 6 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01959.x

    11. Optimizing Irradiation Treatment of Shell Eggs Using Simulation (pages E173–E177)

      Jongsoon Kim, Rosana G. Moreira and Elena Castell-Perez

      Article first published online: 1 DEC 2010 | DOI: 10.1111/j.1750-3841.2010.01931.x

  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
    12. CONTENTS
    1. Adherent Properties and Macrophage Activation Ability of 3 Strains of Lactic Acid Bacteria (pages M1–M7)

      Wen-Hsin Lin, Chi-Rei Wu, Tony J. Fang, Meng-Shiou Lee, Kai-Li Lin, Hsin-Chun Chen, Shi-Ying Huang and You-Cheng Hseu

      Article first published online: 4 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01875.x

    2. Inappropriate Use of D-Values for Determining Biocidal Activity of Various Antimicrobials (pages M8–M11)

      Jesse D. Hines, Pamela J. McKelvey and Peter W. Bodnaruk

      Article first published online: 6 DEC 2010 | DOI: 10.1111/j.1750-3841.2010.01923.x

    3. Effects of Nutritional and Environmental Conditions on Salmonella sp. Biofilm Formation (pages M12–M16)

      Barbara Speranza, Maria Rosaria Corbo and Milena Sinigaglia

      Article first published online: 8 DEC 2010 | DOI: 10.1111/j.1750-3841.2010.01936.x

    4. Antimicrobial Activity of Plant Extracts Against Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes on Fresh Lettuce (pages M41–M46)

      Sung-Youn Kim, Dong-Hyun Kang, Jin-Ki Kim, Yong-Geun Ha, Ju Young Hwang, Taewan Kim and Seon-Ho Lee

      Article first published online: 1 DEC 2010 | DOI: 10.1111/j.1750-3841.2010.01926.x

    5. Kinetic Analysis of E. coli Inactivation by High Hydrostatic Pressure with Salts (pages M47–M53)

      Shigeaki Ueno, Toru Shigematsu, Toshimi Hasegawa, Jun Higashi, Mayumi Anzai, Mayumi Hayashi and Tomoyuki Fujii

      Article first published online: 6 DEC 2010 | DOI: 10.1111/j.1750-3841.2010.01927.x

    6. Differential Gene Expression of E. coli O157:H7 in Ground Beef Extract Compared to Tryptic Soy Broth (pages M79–M87)

      Pina M. Fratamico, Siyun Wang, Xianghe Yan, Wei Zhang and Yuesheng Li

      Article first published online: 6 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01952.x

    7. Analysis of Caecal Microbiota in Rats Fed with Genetically Modified Rice by Real-Time Quantitative PCR (pages M88–M93)

      Wentao Xu, Liting Li, Jiao Lu, YunBo Luo, Ying Shang and Kunlun Huang

      Article first published online: 13 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01967.x

  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
    12. CONTENTS
    1. Quality and Sensory Characteristics of Hard Red Wheat after Residential Storage for up to 32 Y (pages S8–S13)

      Devin J. Rose, Lynn V. Ogden, Michael L. Dunn, Rachel G. Jamison, Michelle A. Lloyd and Oscar A. Pike

      Article first published online: 18 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01897.x

    2. Roasting Affects Phenolic Composition and Antioxidative Activity of Hazelnuts (Corylus avellana L.) (pages S14–S19)

      Valentina Schmitzer, Ana Slatnar, Robert Veberic, Franci Stampar and Anita Solar

      Article first published online: 10 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01898.x

    3. Influence of Blanching and Grinding Process with Hot Water on Beany and Non-Beany Flavor in Soymilk (pages S20–S25)

      Yan-Chun Lv, Huan-Lu Song, Xin Li, Liang Wu and Shun-Tang Guo

      Article first published online: 13 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01947.x

    4. Boar Taint Detection Using Parasitoid Biosensors (pages S41–S47)

      Felix Wäckers, Dawn Olson, Glen Rains, Frank Lundby and John-Erik Haugen

      Article first published online: 10 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01887.x

    5. Acceptability of Complementary Foods and Breads Prepared from Zinc-Fortified Cereal Flours among Young Children and Adults in Senegal (pages S56–S62)

      G.J. Aaron, N. Ba Lo, S.Y. Hess, A.T. Guiro, S. Wade, N.F. Ndiaye, J.-X. Guinard and K.H. Brown

      Article first published online: 29 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01909.x

    6. The Influence of Sodium on Liking and Consumption of Salty Food (pages S72–S76)

      Lisa Lucas, Lynn Riddell, Gie Liem, Susie Whitelock and Russell Keast

      Article first published online: 8 DEC 2010 | DOI: 10.1111/j.1750-3841.2010.01939.x

    7. Automatic Nematode Detection in Cod Fillets (Gadus Morhua) by Transillumination Hyperspectral Imaging (pages S77–S83)

      Agnar Holten Sivertsen, Karsten Heia, Svein Kristian Stormo, Edel Elvevoll and Heidi Nilsen

      Article first published online: 1 DEC 2010 | DOI: 10.1111/j.1750-3841.2010.01928.x

    8. Rested and Stressed Farmed Atlantic Cod (Gadus morhua) Chilled in Ice or Slurry and Effects on Quality (pages S89–S100)

      Hanne Digre, Ulf Erikson, Ida G. Aursand, Lorena Gallart-Jornet, Ekrem Misimi and Turid Rustad

      Article first published online: 6 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01956.x

    9. Refrigerated Dough Quality: Effect of Environment and Genotypes of Hard Red Spring Wheat (pages S101–S107)

      S. Simsek, K.L. Whitney, J.B. Ohm, J. Anderson and M. Mergoum

      Article first published online: 10 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01895.x

    10. Wheat Bread Enrichment with Hard-to-Cook Bean Extruded Flours: Nutritional and Acceptance Evaluation (pages S108–S113)

      Karla A. Batista, Sandra H. Prudêncio and Kátia F. Fernandes

      Article first published online: 13 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01969.x

    11. Volatile Composition of Pomegranates from 9 Spanish Cultivars Using Headspace Solid Phase Microextraction (pages S114–S120)

      Pablo Melgarejo, Ángel Calín-Sánchez, Laura Vázquez-Araújo, Francisca Hernández, Juan José Martínez, Pilar Legua and Ángel A. Carbonell-Barrachina

      Article first published online: 6 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01945.x

  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
    12. CONTENTS
    1. Incorporation of Mg and Ca into Nanostructured Fe2O3 Improves Fe Solubility in Dilute Acid and Sensory Characteristics in Foods (pages N2–N10)

      Florentine M. Hilty, Jesper T.N. Knijnenburg, Alexandra Teleki, Frank Krumeich, Richard F. Hurrell, Sotiris E. Pratsinis and Michael B. Zimmermann

      Article first published online: 4 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01885.x

    2. Nano-Structures of DeBranched Potato Starch Obtained by Isoamylolysis (pages N11–N14)

      Hongjie An, Hongbo Liang, Zhongdong Liu, Hongshun Yang, Qingdai Liu and Huabin Wang

      Article first published online: 4 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01881.x

  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
    12. CONTENTS
    1. Antiobesity Effects of Undaria Lipid Capsules Prepared with Scallop Phospholipids (pages H2–H6)

      Tomoko Okada, Yasuyuki Mizuno, Shinichi Sibayama, Masashi Hosokawa and Kazuo Miyashita

      Article first published online: 4 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01878.x

    2. Effect of Oryzanol and Ferulic Acid on the Glucose Metabolism of Mice Fed with a High-Fat Diet (pages H7–H10)

      Myoung Jin Son, Catherine W. Rico, Seok Hyun Nam and Mi Young Kang

      Article first published online: 29 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01907.x

    3. Bioactivity of Mango Flesh and Peel Extracts on Peroxisome Proliferator-Activated Receptor γ[PPARγ] Activation and MCF-7 Cell Proliferation: Fraction and Fruit Variability (pages H11–H18)

      Ashley S. Wilkinson, Bernadine M. Flanagan, Jean-Thomas Pierson, Amitha K. Hewavitharana, Ralf G. Dietzgen, P. Nicholas Shaw, Sarah J. Roberts-Thomson, Gregory R. Monteith and Michael J. Gidley

      Article first published online: 18 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01899.x

    4. Alginate Coating as Carrier of Oligofructose and Inulin and to Maintain the Quality of Fresh-Cut Apples (pages H19–H29)

      Christian Rößle, Nigel Brunton, Ronan T. Gormley, Rudy Wouters and Francis Butler

      Article first published online: 18 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01902.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
    12. CONTENTS
    1. Influence of Dietary Advanced Glycation End Products on Wound Healing in Nondiabetic Mice (pages T5–T10)

      Yuanchang Zhu, Feifei Lan, Jiange Wei, Boonhor Chong, Pakho Chen, Longquan Huynh, Nganwa Wong and Yu Liu

      Article first published online: 10 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01889.x

    2. Evaluation of Chlorine Dioxide Gas Residues on Selected Food Produce (pages T11–T15)

      Valentina Trinetta, Nirupama Vaidya, Richard Linton and Mark Morgan

      Article first published online: 29 NOV 2010 | DOI: 10.1111/j.1750-3841.2010.01911.x

    3. Detection of Warfare Agents in Liquid Foods Using the Brine Shrimp Lethality Assay (pages T16–T19)

      Stephen E. Lumor, Francisco Diez-Gonzalez and Theodore P. Labuza

      Article first published online: 13 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01966.x

    4. Toxin Genes Profiles and Toxin Production Ability of Bacillus cereus Isolated from Clinical and Food Samples (pages T25–T29)

      Jung-Beom Kim, Jai-Moung Kim, Seung-Hak Cho, Hyuk-Soo Oh, Na Jung Choi and Deog-Hwan Oh

      Article first published online: 13 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01958.x

    5. Effect of Diallyl Trisulfide on the Pharmacokinetics of Nifedipine in Rats (pages T30–T34)

      Yue Wang, Mei-Juan Zou, Nan Zhao, Jun-Gang Ren, Hong Zhou and Gang Cheng

      Article first published online: 6 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01960.x

    6. Safety Evaluations on Ethanolic Extract of Red Cabbage (Brassica oleracea L.) in Mice (pages T35–T39)

      Menaka C. Thounaojam, Ravirajsinh N. Jadeja, Jayanta M. Sankhari, Ranjitsinh V. Devkar and A.V. Ramachandran

      Article first published online: 13 JAN 2011 | DOI: 10.1111/j.1750-3841.2010.01962.x

  11. CONTENTS

    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
    12. CONTENTS
    1. Cover Caption (page x)

      Article first published online: 13 JAN 2011 | DOI: 10.1111/j.1750-3841.2011.02001.x

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