Journal of Food Science

Cover image for Vol. 78 Issue 12

December 2013

Volume 78, Issue 12

Pages i–vii, C1839–C1877, M1878–M1903, S1904–S1912, N1913–N1928, H1929–H1939, T1940–T1951

  1. CONTENT

    1. Top of page
    2. CONTENT
    3. EDITORIAL
    4. REVIEWER INDEX
    5. C: FOOD CHEMISTRY
    6. M: FOOD MICROBIOLOGY AND SAFETY
    7. S: SENSORY AND FOOD QUALITY
    8. N: NANOSCALE FOOD SCIENCE
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      Cover Caption (page i)

      Article first published online: 11 DEC 2013 | DOI: 10.1111/1750-3841.12338

  2. EDITORIAL

    1. Top of page
    2. CONTENT
    3. EDITORIAL
    4. REVIEWER INDEX
    5. C: FOOD CHEMISTRY
    6. M: FOOD MICROBIOLOGY AND SAFETY
    7. S: SENSORY AND FOOD QUALITY
    8. N: NANOSCALE FOOD SCIENCE
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
  3. REVIEWER INDEX

    1. Top of page
    2. CONTENT
    3. EDITORIAL
    4. REVIEWER INDEX
    5. C: FOOD CHEMISTRY
    6. M: FOOD MICROBIOLOGY AND SAFETY
    7. S: SENSORY AND FOOD QUALITY
    8. N: NANOSCALE FOOD SCIENCE
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. You have free access to this content
      JFS: Annual Reviewer Index: Volume 78 (pages iv–vii)

      Article first published online: 11 DEC 2013 | DOI: 10.1111/1750-3841.12337

  4. C: FOOD CHEMISTRY

    1. Top of page
    2. CONTENT
    3. EDITORIAL
    4. REVIEWER INDEX
    5. C: FOOD CHEMISTRY
    6. M: FOOD MICROBIOLOGY AND SAFETY
    7. S: SENSORY AND FOOD QUALITY
    8. N: NANOSCALE FOOD SCIENCE
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Development of Formulations and Processes to Incorporate Wax Oleogels in Ice Cream (pages C1845–C1851)

      Daniele C. Zulim Botega, Alejandro G. Marangoni, Alexandra K. Smith and H. Douglas Goff

      Article first published online: 4 NOV 2013 | DOI: 10.1111/1750-3841.12248

    2. Influence of the Thermal Stabilization Process on the Volatile Profile of Canned Tomato-Based Food (pages C1865–C1870)

      Lucrezia Cosmai, Carmine Summo, Francesco Caponio, Vito M. Paradiso and Tommaso Gomes

      Article first published online: 31 OCT 2013 | DOI: 10.1111/1750-3841.12296

  5. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. CONTENT
    3. EDITORIAL
    4. REVIEWER INDEX
    5. C: FOOD CHEMISTRY
    6. M: FOOD MICROBIOLOGY AND SAFETY
    7. S: SENSORY AND FOOD QUALITY
    8. N: NANOSCALE FOOD SCIENCE
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Efficacy of Antimicrobials Extracted from Organic Pecan Shell for Inhibiting the Growth of Listeria spp. (pages M1899–M1903)

      Dinesh Babu, Philip G. Crandall, Casey L. Johnson, Corliss A. O'Bryan and Steven C. Ricke

      Article first published online: 26 NOV 2013 | DOI: 10.1111/1750-3841.12311

  6. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. CONTENT
    3. EDITORIAL
    4. REVIEWER INDEX
    5. C: FOOD CHEMISTRY
    6. M: FOOD MICROBIOLOGY AND SAFETY
    7. S: SENSORY AND FOOD QUALITY
    8. N: NANOSCALE FOOD SCIENCE
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Antioxidant Effect of Poleo and Oregano Essential Oil on Roasted Sunflower Seeds (pages S1904–S1912)

      Patricia R. Quiroga, Nelson R. Grosso and Valeria Nepote

      Article first published online: 18 NOV 2013 | DOI: 10.1111/1750-3841.12306

  7. N: NANOSCALE FOOD SCIENCE

    1. Top of page
    2. CONTENT
    3. EDITORIAL
    4. REVIEWER INDEX
    5. C: FOOD CHEMISTRY
    6. M: FOOD MICROBIOLOGY AND SAFETY
    7. S: SENSORY AND FOOD QUALITY
    8. N: NANOSCALE FOOD SCIENCE
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Investigating Flavonoids as Molecular Templates for the Design of Small-Molecule Inhibitors of Cell Signaling (pages N1921–N1928)

      Bernice Wright, Marcus J. Tindall, Julie A. Lovegrove and Jonathan M. Gibbins

      Article first published online: 11 DEC 2013 | DOI: 10.1111/1750-3841.12293

  8. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. CONTENT
    3. EDITORIAL
    4. REVIEWER INDEX
    5. C: FOOD CHEMISTRY
    6. M: FOOD MICROBIOLOGY AND SAFETY
    7. S: SENSORY AND FOOD QUALITY
    8. N: NANOSCALE FOOD SCIENCE
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Taioba (Xanthosoma sagittifolium) Leaves: Nutrient Composition and Physiological Effects on Healthy Rats (pages H1929–H1934)

      Elisa de Almeida Jackix, Elisa Bernardes Monteiro, Helena Fonseca Raposo, Emerielle Cristine Vanzela and Jaime Amaya-Farfán

      Article first published online: 22 NOV 2013 | DOI: 10.1111/1750-3841.12301

    2. Xanthine Oxidase Inhibitory Activity and Hypouricemic Effect of Aspalathin from Unfermented Rooibos (pages H1935–H1939)

      Makoto Kondo, Yoshiaki Hirano, Masahiro Nishio, Yutaka Furuya, Hiromichi Nakamura and Tsuyoshi Watanabe

      Article first published online: 21 NOV 2013 | DOI: 10.1111/1750-3841.12304

  9. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Top of page
    2. CONTENT
    3. EDITORIAL
    4. REVIEWER INDEX
    5. C: FOOD CHEMISTRY
    6. M: FOOD MICROBIOLOGY AND SAFETY
    7. S: SENSORY AND FOOD QUALITY
    8. N: NANOSCALE FOOD SCIENCE
    9. H: HEALTH, NUTRITION, AND FOOD
    10. T: TOXICOLOGY AND CHEMICAL FOOD SAFETY
    1. Prevalence of Nitrite and Nitrate Contents and Its Effect on Edible Bird Nest's Color (pages T1940–T1947)

      Mohammadjavad Paydar, Yi Li Wong, Won Fen Wong, Omer Abdalla Ahmed Hamdi, Noraniza Abd. Kadir and Chung Yeng Looi

      Article first published online: 26 NOV 2013 | DOI: 10.1111/1750-3841.12313

    2. Mutagenicity of Edible Palm Oil on the Ghanaian Market before and after Repeated Heating (pages T1948–T1951)

      George A. Asare, Genevieve O. Okyere, Matilda Asante, Charles A. Brown, Sheila Santa and Bernice Asiedu

      Article first published online: 31 OCT 2013 | DOI: 10.1111/1750-3841.12300

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