Journal of Food Science

Cover image for Vol. 77 Issue 1

January 2012

Volume 77, Issue 1

Pages i–xv, R1–R71, C1–C148, E2–E36, M2–M93, S1–S98, N2–N13, H1–H46, T2–T43

  1. Contents

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Memoriam
    6. Letter to the Editor
    7. Memo
    8. Erratum
    9. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    10. C: FOOD CHEMISTRY
    11. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    12. M: FOOD MICROBIOLOGY AND SAFETY
    13. S: SENSORY AND FOOD QUALITY
    14. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    15. H: HEALTH, NUTRITION, AND FOOD
    16. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Cover Caption (page i)

      Version of Record online: 19 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02569.x

  2. Industrial Application Briefs

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Memoriam
    6. Letter to the Editor
    7. Memo
    8. Erratum
    9. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    10. C: FOOD CHEMISTRY
    11. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    12. M: FOOD MICROBIOLOGY AND SAFETY
    13. S: SENSORY AND FOOD QUALITY
    14. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    15. H: HEALTH, NUTRITION, AND FOOD
    16. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
  3. Editorial

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Memoriam
    6. Letter to the Editor
    7. Memo
    8. Erratum
    9. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    10. C: FOOD CHEMISTRY
    11. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    12. M: FOOD MICROBIOLOGY AND SAFETY
    13. S: SENSORY AND FOOD QUALITY
    14. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    15. H: HEALTH, NUTRITION, AND FOOD
    16. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
  4. Memoriam

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Memoriam
    6. Letter to the Editor
    7. Memo
    8. Erratum
    9. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    10. C: FOOD CHEMISTRY
    11. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    12. M: FOOD MICROBIOLOGY AND SAFETY
    13. S: SENSORY AND FOOD QUALITY
    14. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    15. H: HEALTH, NUTRITION, AND FOOD
    16. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
  5. Letter to the Editor

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Memoriam
    6. Letter to the Editor
    7. Memo
    8. Erratum
    9. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    10. C: FOOD CHEMISTRY
    11. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    12. M: FOOD MICROBIOLOGY AND SAFETY
    13. S: SENSORY AND FOOD QUALITY
    14. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    15. H: HEALTH, NUTRITION, AND FOOD
    16. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Letter to the Editor: Inactivating SEA (page ix)

      Douglas L. Archer

      Version of Record online: 19 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02568_1.x

    2. Response to Dr. Archer's Letter to the Editor (pages ix–x)

      Mendel Friedman and Reuven Rasooly

      Version of Record online: 19 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02568_2.x

    3. Response Dr. Archer's Comments (page xi)

      Mendel Friedman and Reuven Rasooly

      Version of Record online: 19 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02568_4.x

    4. Response to Dr. Peleg's Letter to the Editor (pages xii–xiv)

      Rebecca Lipasek, Lynne Taylor and Lisa Mauer

      Version of Record online: 19 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02568_6.x

  6. Memo

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Memoriam
    6. Letter to the Editor
    7. Memo
    8. Erratum
    9. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    10. C: FOOD CHEMISTRY
    11. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    12. M: FOOD MICROBIOLOGY AND SAFETY
    13. S: SENSORY AND FOOD QUALITY
    14. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    15. H: HEALTH, NUTRITION, AND FOOD
    16. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Memo (page xiv)

      Version of Record online: 19 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02570.x

  7. Erratum

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Memoriam
    6. Letter to the Editor
    7. Memo
    8. Erratum
    9. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    10. C: FOOD CHEMISTRY
    11. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    12. M: FOOD MICROBIOLOGY AND SAFETY
    13. S: SENSORY AND FOOD QUALITY
    14. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    15. H: HEALTH, NUTRITION, AND FOOD
    16. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Erratum (page xv)

      Version of Record online: 19 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02567.x

      This article corrects:
  8. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Memoriam
    6. Letter to the Editor
    7. Memo
    8. Erratum
    9. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    10. C: FOOD CHEMISTRY
    11. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    12. M: FOOD MICROBIOLOGY AND SAFETY
    13. S: SENSORY AND FOOD QUALITY
    14. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    15. H: HEALTH, NUTRITION, AND FOOD
    16. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Formation Risk of Toxic and Other Unwanted Compounds in Pressure-Assisted Thermally Processed Foods (pages R1–R10)

      K. Segovia Bravo, R. Ramírez, R. Durst, Z.J. Escobedo-Avellaneda, J. Welti-Chanes, P.D. Sanz and J.A. Torres

      Version of Record online: 10 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02451.x

    2. You have free access to this content
    3. You have free access to this content
      Production Technologies for Reduced Alcoholic Wines (pages R25–R41)

      Leigh M. Schmidtke, John W. Blackman and Samson O. Agboola

      Version of Record online: 10 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02448.x

    4. You have free access to this content
    5. You have free access to this content
    6. You have free access to this content
    7. You have free access to this content
  9. C: FOOD CHEMISTRY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Memoriam
    6. Letter to the Editor
    7. Memo
    8. Erratum
    9. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    10. C: FOOD CHEMISTRY
    11. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    12. M: FOOD MICROBIOLOGY AND SAFETY
    13. S: SENSORY AND FOOD QUALITY
    14. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    15. H: HEALTH, NUTRITION, AND FOOD
    16. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Characterization and Preparation of Aspergillus niger Naringinase for Debittering Citrus Juice (pages C1–C7)

      Hui Ni, Feng Chen, Huinong Cai, Anfeng Xiao, Qi You and Yunzhen Lu

      Version of Record online: 28 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02471.x

    2. Phenolics Composition and Antioxidant Activity of Wine Produced from Spine Grape (Vitis davidii Foex) and Cherokee Rose (Rosa laevigata Michx.) Fruits from South China (pages C8–C14)

      Jiangfei Meng, Yulin Fang, Jinshan Gao, Lingling Qiao, Ang Zhang, Zhijun Guo, Minyang Qin, Jizhuang Huang, Ying Hu and Xifu Zhuang

      Version of Record online: 19 DEC 2011 | DOI: 10.1111/j.1750-3841.2011.02499.x

    3. Analysis of Protein Fractions and Some Minerals Present in Chan (Hyptis suaveolens L.) Seeds (pages C15–C19)

      Cesar Aguirre, Iovanna Torres, Guillermo Mendoza-Hernández, Teresa Garcia-Gasca and Alejandro Blanco-Labra

      Version of Record online: 2 DEC 2011 | DOI: 10.1111/j.1750-3841.2011.02480.x

    4. Hydrolysis of Whey Protein Isolate Using Subcritical Water (pages C20–C26)

      Ashley D. Espinoza, Rubén O. Morawicki and Tiffany Hager

      Version of Record online: 28 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02462.x

    5. Inhibition of Ostwald Ripening in Model Beverage Emulsions by Addition of Poorly Water Soluble Triglyceride Oils (pages C33–C38)

      David Julian McClements, Lulu Henson, L. Michael Popplewell, Eric Andrew Decker and Seung Jun Choi

      Version of Record online: 2 DEC 2011 | DOI: 10.1111/j.1750-3841.2011.02484.x

    6. Studies of Reaction Variables for Lipase-Catalyzed Production of Alpha-Linolenic Acid Enriched Structured Lipid and Oxidative Stability with Antioxidants (pages C39–C45)

      Kanika Mitra, Jung-Ah Shin, Jeung-Hee Lee, Seong-Ai Kim, Soon-Taek Hong, Chang-Keun Sung, Cheng Lian Xue and Ki-Teak Lee

      Version of Record online: 28 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02464.x

    7. Optimization of Microwave-Assisted Extraction of Anthocyanins from Mulberry and Identification of Anthocyanins in Extract Using HPLC-ESI-MS (pages C46–C50)

      Tangbin Zou, Dongliang Wang, Honghui Guo, Yanna Zhu, Xiaoqin Luo, Fengqiong Liu and Wenhua Ling

      Version of Record online: 10 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02447.x

    8. Volatile Compounds Formation in Alcoholic Fermentation from Grapes Collected at 2 Maturation Stages: Influence of Nitrogen Compounds and Grape Variety (pages C71–C79)

      Ana M. Martínez-Gil, Teresa Garde-Cerdán, Cándida Lorenzo, José Félix Lara, Francisco Pardo and M. Rosario Salinas

      Version of Record online: 1 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02441.x

    9. Exploring the Milk-Clotting Properties of a Plant Coagulant from the Berries of S. elaeagnifolium var. Cavanilles (pages C89–C94)

      Gutiérrez-Méndez Néstor, Chávez-Garay Dely Rubí and Jiménez-Campos Héctor

      Version of Record online: 2 DEC 2011 | DOI: 10.1111/j.1750-3841.2011.02468.x

    10. A New Potassium Tetrabromoaurate (III)–Luminol Chemiluminescence System for the Determination of Folic Acid in Milk Powder (pages C102–C106)

      Shihao Zhao, Pingping Zhang, Xiaohui Liang, Dongliang Hua, Tongsuo Ma and Guanglu Pei

      Version of Record online: 10 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02449.x

    11. Effect of Storage Conditions on Lipid Components and Color of Mugil cephalus Processed Roes (pages C107–C114)

      Antonella Rosa, Paola Scano, Angela Atzeri, Monica Deiana, Simone Mereu and M. Assunta Dessì

      Version of Record online: 10 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02450.x

    12. Total Phenols and Antioxidant Capacity in 10 Moroccan Pomegranate Varieties (pages C115–C120)

      Pilar Legua, Pablo Melgarejo, Haddioui Abdelmajid, Juan José Martínez, Rafael Martínez, Hmid Ilham, Hanine Hafida and Francisca Hernández

      Version of Record online: 19 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02516.x

    13. Quality Parameters and Antioxidant and Antibacterial Properties of Some Mexican Honeys (pages C121–C127)

      Beatriz A. Rodríguez, Sandra Mendoza, Montserrat H. Iturriga and Eduardo Castaño-Tostado

      Version of Record online: 2 DEC 2011 | DOI: 10.1111/j.1750-3841.2011.02487.x

    14. Modification of Isoflavone Profiles in a Fermented Soy Food with Almond Powder (pages C128–C134)

      MinHee Park, Min Kyu Jeong, MiJa Kim and JaeHwan Lee

      Version of Record online: 19 DEC 2011 | DOI: 10.1111/j.1750-3841.2011.02504.x

    15. Characterization of Monofloral Honeys with Multivariate Analysis of Their Chemical Profile and Antioxidant Activity (pages C135–C140)

      Luiza D’O. Sant’Ana, Juliana P. L. M. Sousa, Fernanda B. Salgueiro, Maria Cristina Affonso Lorenzon and Rosane N. Castro

      Version of Record online: 2 DEC 2011 | DOI: 10.1111/j.1750-3841.2011.02490.x

  10. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Memoriam
    6. Letter to the Editor
    7. Memo
    8. Erratum
    9. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    10. C: FOOD CHEMISTRY
    11. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    12. M: FOOD MICROBIOLOGY AND SAFETY
    13. S: SENSORY AND FOOD QUALITY
    14. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    15. H: HEALTH, NUTRITION, AND FOOD
    16. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Provenance of the Oil in Par-Fried French Fries after Finish Frying (pages E32–E36)

      Mohammed Al-Khusaibi, Michael H. Gordon, Julie A. Lovegrove and Keshavan Niranjan

      Version of Record online: 10 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02460.x

  11. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Memoriam
    6. Letter to the Editor
    7. Memo
    8. Erratum
    9. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    10. C: FOOD CHEMISTRY
    11. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    12. M: FOOD MICROBIOLOGY AND SAFETY
    13. S: SENSORY AND FOOD QUALITY
    14. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    15. H: HEALTH, NUTRITION, AND FOOD
    16. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Antagonistic Activities of Lactobacilli against Helicobacter pylori Growth and Infection in Human Gastric Epithelial Cells (pages M9–M14)

      Xiaohua Chen, Xiao-ming Liu, Fengwei Tian, Qiuxiang Zhang, He-ping Zhang, Hao Zhang and Wei Chen

      Version of Record online: 19 DEC 2011 | DOI: 10.1111/j.1750-3841.2011.02498.x

    2. Growth Inhibition of Foodborne Pathogens by Oenococcus oeni (pages M15–M19)

      I-Yuan Chiang, Randy W. Worobo, John J. Churey and Thomas Henick-Kling

      Version of Record online: 10 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02446.x

    3. Effects of Copper on the Post Acidification of Fermented Milk by St. thermophilus (pages M25–M28)

      Xue Han, Lanwei Zhang, Ming Du, Huaxi Yi, Jingyan Li and Lili Zhang

      Version of Record online: 2 DEC 2011 | DOI: 10.1111/j.1750-3841.2011.02481.x

    4. Escherichia coli O157:H7 Facilitates the Penetration of Staphylococcus aureus into Table Eggs (pages M29–M34)

      Mohammad Q. Al-Natour, Akram R. Alaboudi, Nashat A. Al-Hatamelh and Tareq M. Osaili

      Version of Record online: 2 DEC 2011 | DOI: 10.1111/j.1750-3841.2011.02483.x

    5. Survival and Growth of Foodborne Pathogens in Minimally Processed Vegetables at 4 and 15 °C (pages M48–M50)

      Jun-Qi Tian, Young-Min Bae, Na-Young Choi, Dong-Hyun Kang, Sunggi Heu and Sun-Young Lee

      Version of Record online: 10 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02457.x

    6. Effect of Packaging and Storage Time on Survival of Listeria monocytogenes on Kippered Beef Steak and Turkey Tenders (pages M57–M60)

      Kamaldeep K. Uppal, Kelly J.K. Getty, Elizabeth A.E. Boyle, Nigel M. Harper, April Shayne S. Lobaton-Sulabo and Bruce Barry

      Version of Record online: 2 DEC 2011 | DOI: 10.1111/j.1750-3841.2011.02485.x

  12. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Memoriam
    6. Letter to the Editor
    7. Memo
    8. Erratum
    9. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    10. C: FOOD CHEMISTRY
    11. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    12. M: FOOD MICROBIOLOGY AND SAFETY
    13. S: SENSORY AND FOOD QUALITY
    14. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    15. H: HEALTH, NUTRITION, AND FOOD
    16. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Effect of an Oxygen Scavenger on the Stability of Preservative-Free Flour Tortillas (pages S1–S9)

      Priscilla D. Antunez, María Botero Omary, Kurt A. Rosentrater, Melvin Pascall and Lauren Winstone

      Version of Record online: 2 DEC 2011 | DOI: 10.1111/j.1750-3841.2011.02470.x

    2. Color, Lipid Oxidation, Sensory Quality, and Aroma Compounds of Beef Steaks Displayed under Different Levels of Oxygen in a Modified Atmosphere Package (pages S10–S18)

      Virginia Celia Resconi, Ana Escudero, José Antonio Beltrán, José Luis Olleta, Carlos Sañudo and María del Mar Campo

      Version of Record online: 19 DEC 2011 | DOI: 10.1111/j.1750-3841.2011.02506.x

    3. Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels (pages S24–S28)

      Juliana L. Ferraz, Adriano G. Cruz, Rafael S. Cadena, Monica Q. Freitas, Uelinton M. Pinto, Celio C. Carvalho, Jose A.F. Faria and Helena M.A. Bolini

      Version of Record online: 19 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02508.x

    4. Sensory Characteristics and Consumer Acceptance and Purchase Intention Toward Fresh-Cut Potatoes (pages S40–S46)

      Mónica Montouto-Graña, Sonia Cabanas-Arias, Silvia Porto-Fojo, Ma Lourdes Vázquez-Odériz and Ma Angeles Romero-Rodríguez

      Version of Record online: 10 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02453.x

    5. Effects of Medium-Voltage Electrical Stimulation on Postmortem Changes in Fat-Tailed Sheep (pages S47–S53)

      Maryam Abbasvali, Seyed Shahram Shekarforoush, Mahmoud Aminlari and Hadi Ebrahimnejad

      Version of Record online: 28 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02463.x

    6. Varying the Temperature of the Liquid Used for High-Pressure Processing of Prerigor Pork: Effects on Fresh Pork Quality, Myofibrillar Protein Solubility, and Frankfurter Textural Properties (pages S54–S61)

      C.M. Souza, D.D. Boler, D.L. Clark, L.W. Kutzler, S.F. Holmer, J.W. Summerfield, J.E. Cannon, N.R. Smit, F.K. McKeith and J. Killefer

      Version of Record online: 10 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02458.x

    7. Development of Soy-Based Bread with Acceptable Sensory Properties (pages S71–S76)

      B. Ivanovski, K. Seetharaman and L.M. Duizer

      Version of Record online: 19 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02510.x

    8. Effect of Sexual Maturation on Thermal Stability, Viscoelastic Properties, and Texture of Female Rainbow Trout, Oncorhynchus mykiss, Fillets (pages S77–S83)

      Aunchalee Aussanasuwannakul, Greg M. Weber, Mohamed Salem, Jianbo Yao, Susan Slider, Meghan L. Manor and P. Brett Kenney

      Version of Record online: 19 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02512.x

    9. The Effect of Crowding Stress on Bacterial Growth and Sensory Properties of Chilled Atlantic Salmon Fillets (pages S84–S90)

      Anlaug Ådland Hansen, Marit Rødbotten, Thomas Eie, Per Lea, Knut Rudi and Turid Mørkøre

      Version of Record online: 19 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02513.x

  13. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Memoriam
    6. Letter to the Editor
    7. Memo
    8. Erratum
    9. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    10. C: FOOD CHEMISTRY
    11. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    12. M: FOOD MICROBIOLOGY AND SAFETY
    13. S: SENSORY AND FOOD QUALITY
    14. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    15. H: HEALTH, NUTRITION, AND FOOD
    16. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Ultrastructural Analysis of Buckwheat Starch Components Using Atomic Force Microscopy (pages N2–N7)

      Suresh Neethirajan, Kazumi Tsukamoto, Hiroko Kanahara and Shigeru Sugiyama

      Version of Record online: 1 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02442.x

    2. Characterization of Ergocalciferol Loaded Solid Lipid Nanoparticles (pages N8–N13)

      Mandar R. Patel and M. Fernanda San Martin-Gonzalez

      Version of Record online: 19 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02517.x

  14. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Memoriam
    6. Letter to the Editor
    7. Memo
    8. Erratum
    9. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    10. C: FOOD CHEMISTRY
    11. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    12. M: FOOD MICROBIOLOGY AND SAFETY
    13. S: SENSORY AND FOOD QUALITY
    14. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    15. H: HEALTH, NUTRITION, AND FOOD
    16. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Antioxidant, Antimicrobial, 15-LOX, and AGEs Inhibitions by Pineapple Stem Waste (pages H9–H15)

      Atul Upadhyay, Jamnian Chompoo, Nobuharu Araki and Shinkichi Tawata

      Version of Record online: 1 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02437.x

    2. Heat and pH Stability of Alkali-Extractable Corn Arabinoxylan and Its Xylanase-Hydrolyzate and Their Viscosity Behavior (pages H23–H30)

      Pinthip Rumpagaporn, Amandeep Kaur, Osvaldo H. Campanella, John A. Patterson and Bruce R. Hamaker

      Version of Record online: 2 DEC 2011 | DOI: 10.1111/j.1750-3841.2011.02482.x

    3. Tagatose Stability in Milk and Diet Lemonade (pages H36–H39)

      Leonard N. Bell and Katherine J. Luecke

      Version of Record online: 10 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02456.x

    4. Comparative Study on the Antioxidant Capacity and Cholinesterase Inhibitory Activity of Citrus aurantifolia Swingle, C. aurantium L., and C. bergamia Risso and Poit. Peel Essential Oils (pages H40–H46)

      Rosa Tundis, Monica Rosa Loizzo, Marco Bonesi, Federica Menichini, Vincenzo Mastellone, Carmela Colica and Francesco Menichini

      Version of Record online: 19 JAN 2012 | DOI: 10.1111/j.1750-3841.2011.02511.x

  15. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. Contents
    3. Industrial Application Briefs
    4. Editorial
    5. Memoriam
    6. Letter to the Editor
    7. Memo
    8. Erratum
    9. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE
    10. C: FOOD CHEMISTRY
    11. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES
    12. M: FOOD MICROBIOLOGY AND SAFETY
    13. S: SENSORY AND FOOD QUALITY
    14. N: NANOSCALE FOOD SCIENCE, ENGINEERING, AND TECHNOLOGY
    15. H: HEALTH, NUTRITION, AND FOOD
    16. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Safety Evaluation of Supercritical Carbon Dioxide Extract of Aloe Vera Gel (pages T2–T9)

      Miyuki Tanaka, Muneo Yamada, Tomohiro Toida and Keiji Iwatsuki

      Version of Record online: 10 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02452.x

    2. As (V) Biosorption in an Aqueous Solution Using Chemically Treated Lemon (Citrus aurantifolia Swingle) Residues (pages T10–T14)

      Vania Marilyn Marín-Rangel, Raúl Cortés-Martínez, Ruth Alfaro Cuevas Villanueva, Ma. Guadalupe Garnica-Romo and Héctor Eduardo Martínez-Flores

      Version of Record online: 28 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02466.x

    3. Arsenic Contents in Spanish Infant Rice, Pureed Infant Foods, and Rice (pages T15–T19)

      Francisco Burló, Amanda Ramírez-Gandolfo, Antonio J. Signes-Pastor, Parvez I. Haris and Ángel A. Carbonell-Barrachina

      Version of Record online: 19 DEC 2011 | DOI: 10.1111/j.1750-3841.2011.02502.x

    4. Antioxidant, Antimicrobial, and Anticancer Activity of 3 Umbilicaria Species (pages T20–T25)

      Marijana Kosanić, Branislav Ranković and Tatjana Stanojković

      Version of Record online: 10 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02459.x

    5. Dietary Intake of Cadmium from Bangladeshi Foods (pages T26–T33)

      S.W. Al-Rmalli, R.O. Jenkins and P.I. Haris

      Version of Record online: 28 NOV 2011 | DOI: 10.1111/j.1750-3841.2011.02467.x

    6. Optimization and Validation of an Extraction Method for the Analysis of Polycyclic Aromatic Hydrocarbons in Chocolate Candies (pages T34–T40)

      Rupender Kumari, Prashant Chaturvedi, Nasreen G. Ansari, Ramesh C. Murthy and Devendra K. Patel

      Version of Record online: 2 DEC 2011 | DOI: 10.1111/j.1750-3841.2011.02488.x

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