Journal of Food Science

Cover image for Vol. 78 Issue 3

March 2013

Volume 78, Issue 3

Pages i–v, R377–R386, C387–C444, E445–E451, M452–M476, S477–S489, H490–H494

  1. Content

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    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. H: HEALTH, NUTRITION, AND FOOD
    1. You have free access to this content
      Cover Caption (page i)

      Version of Record online: 4 MAR 2013 | DOI: 10.1111/1750-3841.12107

  2. Industrial Application Briefs

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    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. H: HEALTH, NUTRITION, AND FOOD
    1. You have free access to this content
  3. Editorial

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    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. H: HEALTH, NUTRITION, AND FOOD
    1. You have free access to this content
      New Author Guidelines Launched (page v)

      –E. Allen Foegeding and –Amanda K. Ferguson

      Version of Record online: 4 MAR 2013 | DOI: 10.1111/1750-3841.12105

  4. R: CONCISE REVIEWS/HYPOTHESES IN FOOD SCIENCE

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    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. H: HEALTH, NUTRITION, AND FOOD
    1. You have free access to this content
      Technological Approaches to Minimize Industrial Trans Fatty Acids in Foods (pages R377–R386)

      Farid Menaa, Abder Menaa, Jacques Tréton and Bouzid Menaa

      Version of Record online: 4 MAR 2013 | DOI: 10.1111/1750-3841.12055

  5. C: FOOD CHEMISTRY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    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. H: HEALTH, NUTRITION, AND FOOD
    1. Jujube Honey from China: Physicochemical Characteristics and Mineral Contents (pages C387–C394)

      Juan Zhou, Zhirong Suo, Pinpin Zhao, Ni Cheng, Hui Gao, Jing Zhao and Wei Cao

      Version of Record online: 4 MAR 2013 | DOI: 10.1111/1750-3841.12049

    2. Antioxidant Capacities, Phenolic Contents, and GC/MS Analysis of Rhodiola imbricata Edgew. Root Extracts from Trans-Himalaya (pages C402–C410)

      A.B. Tayade, P. Dhar, M. Sharma, R.S. Chauhan, O.P. Chaurasia and R.B. Srivastava

      Version of Record online: 20 FEB 2013 | DOI: 10.1111/1750-3841.12054

    3. Synthesis of Quercetin-3-O-Glucoside from Rutin by Penicillium decumbens Naringinase (pages C411–C415)

      Young-Su Lee, Ji-Young Huh, So-Hyun Nam, Doman Kim and Soo-Bok Lee

      Version of Record online: 20 FEB 2013 | DOI: 10.1111/1750-3841.12056

    4. Polyphenol Oxidase Inhibitor from Blue Mussel (Mytilus edulis) Extract (pages C425–C431)

      Kurt F. Schulbach, Jodie V. Johnson, Amarat H. Simonne, Jeong-Mok Kim, Yoonhwa Jeong, Yavuz Yagiz and Maurice R. Marshall

      Version of Record online: 20 FEB 2013 | DOI: 10.1111/1750-3841.12059

    5. Classification of Argentinean Sauvignon Blanc Wines by UV Spectroscopy and Chemometric Methods (pages C432–C436)

      Silvana Mariela Azcarate, Miguel Ángel Cantarelli, Roberto Gerardo Pellerano, Eduardo Jorge Marchevsky and José Manuel Camiña

      Version of Record online: 20 FEB 2013 | DOI: 10.1111/1750-3841.12060

    6. Maillard-Reaction-Induced Modification and Aggregation of Proteins and Hardening of Texture in Protein Bar Model Systems (pages C437–C444)

      Peng Zhou, Mufan Guo, Dasong Liu, Xiaoming Liu and Teodore P. Labuza

      Version of Record online: 20 FEB 2013 | DOI: 10.1111/1750-3841.12061

  6. E: FOOD ENGINEERING AND PHYSICAL PROPERTIES

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    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. H: HEALTH, NUTRITION, AND FOOD
  7. M: FOOD MICROBIOLOGY AND SAFETY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    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. H: HEALTH, NUTRITION, AND FOOD
    1. A Simple and Fast Detection Method for Bovine Milk Residues in Foods: A 2-Site Monoclonal Antibody Immunochromatography Assay (pages M452–M457)

      Wu Xuli, He Weiyi, Kunmei Ji, Wan Wenpu, Hu Dongsheng, Wu Hui, Luo Xinpin and Liu Zhigang

      Version of Record online: 4 MAR 2013 | DOI: 10.1111/1750-3841.12051

    2. Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning (pages M470–M476)

      Fred Breidt, Eduardo Medina, Doria Wafa, Ilenys Pérez-Díaz, Wendy Franco, Hsin-Yu Huang, Suzanne D. Johanningsmeier and Jae Ho Kim

      Version of Record online: 4 MAR 2013 | DOI: 10.1111/1750-3841.12057

  8. S: SENSORY AND FOOD QUALITY

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    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. H: HEALTH, NUTRITION, AND FOOD
    1. Degradation Index for Quality Evaluation of Commercial Dietary Supplements of Bilberry Extract (pages S477–S483)

      Masao Yamamoto, Katsunori Yamaura, Makiko Ishiwatari, Maki Shimada, Sayaka Kado, Hiroko Seki, Norimoto Shimada and Koichi Ueno

      Version of Record online: 4 MAR 2013 | DOI: 10.1111/1750-3841.12043

    2. Development of Pistachio (Pistacia vera L.) Spread (pages S484–S489)

      Ahmad Shakerardekani, Roselina Karim, Hasanah Mohd Ghazali and Nyuk Ling Chin

      Version of Record online: 4 MAR 2013 | DOI: 10.1111/1750-3841.12045

  9. H: HEALTH, NUTRITION, AND FOOD

    1. Top of page
    2. Content
    3. Industrial Application Briefs
    4. Editorial
    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. H: HEALTH, NUTRITION, AND FOOD

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