Journal of Food Science

Cover image for Vol. 82 Issue 8

Early View (Online Version of Record published before inclusion in an issue)

Edited By: E. Allen Foegeding

Impact Factor: 1.815

ISI Journal Citation Reports © Ranking: 2016: 51/129 (Food Science & Technology)

Online ISSN: 1750-3841

Associated Title(s): Comprehensive Reviews in Food Science and Food Safety, Journal of Food Science Education

VIEW

  1. 1 - 19
  1. HEALTH, NUTRITION, AND FOOD

  2. FOOD CHEMISTRY

    1. Appearance and Textural Properties of Sheared Low Concentration Potato Protein Gels—Impact of Drying Method, pH, and Ionic Strength

      Jesper Malling Schmidt, Lotte Bach Larsen and Marianne Hammershøj

      Version of Record online: 10 AUG 2017 | DOI: 10.1111/1750-3841.13818

    2. Optimization of Ripe Olive Processing with a Single Lye Treatment

      Manuel Brenes, Concepción Romero and Pedro García-García

      Version of Record online: 10 AUG 2017 | DOI: 10.1111/1750-3841.13827

  3. SENSORY AND FOOD QUALITY

  4. HEALTH, NUTRITION, AND FOOD

    1. Turmeric Extract Rescues Ethanol-Induced Developmental Defect in the Zebrafish Model for Fetal Alcohol Spectrum Disorder (FASD)

      Pooja Muralidharan, Craig T. Connors, Arooj S. Mohammed, Swapnalee Sarmah, Kathleen Marrs, James A. Marrs and Grady W. Chism

      Version of Record online: 10 AUG 2017 | DOI: 10.1111/1750-3841.13830

  5. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY

    1. Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta

      Pablo Martín Palavecino, Mariela Cecilia Bustos, María Belén Heinzmann Alabí, Melani Solange Nicolazzi, María Cecilia Penci and Pablo Daniel Ribotta

      Version of Record online: 10 AUG 2017 | DOI: 10.1111/1750-3841.13821

  6. FOOD MICROBIOLOGY AND SAFETY

    1. Physiochemical Properties and Probiotic Survivability of Symbiotic Corn-Based Yogurt-Like Product

      Cuina Wang, Huajie Zheng, Tingting Liu, Dawei Wang and Mingruo Guo

      Version of Record online: 10 AUG 2017 | DOI: 10.1111/1750-3841.13823

  7. FOOD CHEMISTRY

    1. Tryptophan and Cysteine Oxidation Products Dominate in α-Lactalbumin-Derived Peptides Analyzed with LC–MSn

      Tuuli P. Koivumäki, Göker Gürbüz and I. Marina Heinonen

      Version of Record online: 10 AUG 2017 | DOI: 10.1111/1750-3841.13825

  8. SENSORY AND FOOD QUALITY

    1. Temporal Texture Profile and Identification of Glass Transition Temperature as an Instrumental Predictor of Stickiness in a Caramel System

      Emily J. Mayhew, Shelly J. Schmidt, Pascal Schlich and Soo-Yeun Lee

      Version of Record online: 10 AUG 2017 | DOI: 10.1111/1750-3841.13822

  9. FOOD CHEMISTRY

    1. Low-Temperature Blanching as a Tool to Modulate the Structure of Pectin in Blueberry Purees

      Laura M. Chevalier, Laurie-Eve Rioux, Paul Angers and Sylvie L. Turgeon

      Version of Record online: 10 AUG 2017 | DOI: 10.1111/1750-3841.13826

  10. FOOD ENGINEERING, MATERIALS SCIENCE, AND NANOTECHNOLOGY

    1. Formulation, Characterization and Stability Assessment of a Food-Derived Tripeptide, Leucine-Lysine-Proline Loaded Chitosan Nanoparticles

      Minna K. Danish, Giuliana Vozza, Hugh J. Byrne, Jesus M. Frias and Sinéad M. Ryan

      Version of Record online: 10 AUG 2017 | DOI: 10.1111/1750-3841.13824

  11. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE

    1. Multifunctional Curcumin Mediate Multitherapeutic Effects

      Adeeb Shehzad, Munibah Qureshi, Muhammad Nabeel Anwar and Young Sup Lee

      Version of Record online: 3 AUG 2017 | DOI: 10.1111/1750-3841.13793

  12. SENSORY AND FOOD QUALITY

    1. Physicochemical and Sensory Properties of Cold Pressed Oils from Florida Hamlin and Valencia Oranges Affected by Huanglongbing

      Brittany M. Xu, Charles A. Sims, Edgardo Etxeberria and Renée M. Goodrich Schneider

      Version of Record online: 31 JUL 2017 | DOI: 10.1111/1750-3841.13814

  13. FOOD CHEMISTRY

    1. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread

      Biao Yuan, Liyan Zhao, Wenjian Yang, David Julian McClements and Qiuhui Hu

      Version of Record online: 28 JUL 2017 | DOI: 10.1111/1750-3841.13812

  14. TOXICOLOGY AND CHEMICAL FOOD SAFETY

    1. Safety Evaluation of Green Tea Polyphenols Consumption in Middle-aged Ovariectomized Rat Model

      Chwan-Li Shen, Gordon Brackee, Xiao Song, Michael D. Tomison, VelvetLee Finckbone, Kelly T. Mitchell, Lili Tang, Ming-Chien Chyu, Dale M. Dunn and Jia-Sheng Wang

      Version of Record online: 28 JUL 2017 | DOI: 10.1111/1750-3841.13745

  15. CONCISE REVIEWS AND HYPOTHESES IN FOOD SCIENCE

    1. You have free access to this content
      Starch Structure Influences Its Digestibility: A Review

      Perla A. Magallanes-Cruz, Pamela C. Flores-Silva and Luis A. Bello-Perez

      Version of Record online: 28 JUL 2017 | DOI: 10.1111/1750-3841.13809

  16. HEALTH, NUTRITION, AND FOOD

    1. An Acceptability Trial of Desiccated Beef Liver and Meat Powder as Potential Fortifiers of Complementary Diets of Young Children in Indonesia

      Lisa M Duizer, Aly Diana, Hilmi S. Rathomi, Dimas E Luftimas, Sofa Rahmannia, Widya Santi, Gaga Irawan Nugraha, Jill J Haszard, Rosalind S Gibson and Lisa A Houghton

      Version of Record online: 26 JUL 2017 | DOI: 10.1111/1750-3841.13807

  17. FOOD CHEMISTRY

    1. Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

      Jun Qi, Deng-yong Liu, Guang-hong Zhou and Xing-lian Xu

      Version of Record online: 21 JUL 2017 | DOI: 10.1111/1750-3841.13801

  18. CORRIGENDUM

    1. You have free access to this content
      Corrigendum

      Version of Record online: 23 JUN 2017 | DOI: 10.1111/1750-3841.13048

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