| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acceptance and Purchase Intent of US Consumers for Nonwheat Rice Butter Cakes
|
Sae-Eaw, A.
|
|
2007
|
72 |
2 |
p. S92-S97
|
artikel
|
| 2 |
A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents
|
Xu, B.J.
|
|
2007
|
72 |
2 |
p. S159-S166
|
artikel
|
| 3 |
Antioxidant Activities of Different Colored Sweet Bell Peppers (Capsicum annuum L.)
|
Sun, T.
|
|
2007
|
72 |
2 |
p. S98-S102
|
artikel
|
| 4 |
Change in Mutagenicity in White Rice after Accelerated and Long-Term Storage
|
Pahulu, H.F.
|
|
2007
|
72 |
2 |
p. C126-C131
|
artikel
|
| 5 |
Changes in Apple Liquid Phase Concentration throughout Equilibrium in Osmotic Dehydration
|
Barat, J.M.
|
|
2007
|
72 |
2 |
p. E85-E93
|
artikel
|
| 6 |
Characterization of Hydrolysates Derived from Enzymatic Hydrolysis of Wheat Gluten
|
Wang, Jin-shui
|
|
2007
|
72 |
2 |
p. C103-C107
|
artikel
|
| 7 |
Characterization of Hydrophobic Flavor Release Profile in Oil-in-Water Emulsions
|
Giroux, H.J.
|
|
2007
|
72 |
2 |
p. S125-S129
|
artikel
|
| 8 |
Comparative Analyses of Phenolic Composition, Antioxidant Capacity, and Color of Cool Season Legumes and Other Selected Food Legumes
|
X u, B.J.
|
|
2007
|
72 |
2 |
p. S167-S177
|
artikel
|
| 9 |
Consumer Sensory Analysis of Organically and Conventionally Grown Vegetables
|
Zhao, Xin
|
|
2007
|
72 |
2 |
p. S87-S91
|
artikel
|
| 10 |
Control of Lightness and Firmness of Cold and Reheated Frankfurter-Type Sausages Using Different Spectroscopic Methods Applied to Raw Batter
|
Egelandsdal, B.
|
|
2007
|
72 |
2 |
p. E64-E72
|
artikel
|
| 11 |
Conversion of Isoflavone Glucosides to Aglycones in Soymilk by Fermentation with Lactic Acid Bacteria
|
Chun, Jiyeon
|
|
2007
|
72 |
2 |
p. M39-M44
|
artikel
|
| 12 |
Corrections: Vol. 72, Nr. 2
|
|
|
2007
|
72 |
2 |
p. vi
|
artikel
|
| 13 |
Effect of Components Extracted from Okara on the Physicochemical Properties of Soymilk and Tofu Texture
|
Toda, Kyoko
|
|
2007
|
72 |
2 |
p. C108-C113
|
artikel
|
| 14 |
Effect of Ionic Strength and Temperature on Interaction between Fish Myoglobin and Myofibrillar Proteins
|
Chaijan, M.
|
|
2007
|
72 |
2 |
p. C89-C95
|
artikel
|
| 15 |
Effect of Pretreatment of Hydrostatic Pressure on Physicochemical Properties of Tilapia Muscle Protein Gels Induced by Setting
|
Hsu, K.-C.
|
|
2007
|
72 |
2 |
p. E73-E78
|
artikel
|
| 16 |
Effect of Protective Agents on the Viability of Geotrichum candidum during Freeze-Drying and Storage
|
Hamoudi, Latifa
|
|
2007
|
72 |
2 |
p. M45-M49
|
artikel
|
| 17 |
Effect of Washing on Pesticide Residues in Olives
|
Guardia-Rubio, M.
|
|
2007
|
72 |
2 |
p. C139-C143
|
artikel
|
| 18 |
Effects of Phosphorus Contents on the Gelatinization and Retrogradation of Potato Starch
|
Karim, A.A.
|
|
2007
|
72 |
2 |
p. C132-C138
|
artikel
|
| 19 |
Effects of Short-Chain Nitrocompounds against Campylobacter jejuni and Campylobacter coli in vitro
|
Horrocks, S.M.
|
|
2007
|
72 |
2 |
p. M50-M55
|
artikel
|
| 20 |
Effects of Size of Cellulose Granules on Dough Rheology, Microscopy, and Breadmaking Properties
|
Seguchi, M.
|
|
2007
|
72 |
2 |
p. E79-E84
|
artikel
|
| 21 |
Evaluation of Lipid Oxidation and Oxidative Products as Affected by Pork Meat Cut, Packaging Method, and Storage Time during Frozen Storage (−10 °C)
|
Park, S.Y.
|
|
2007
|
72 |
2 |
p. C114-C119
|
artikel
|
| 22 |
Evaluation of Thermal Properties of Food Materials at High Pressures Using a Dual-Needle Line-Heat-Source Method
|
Zhu, S.
|
|
2007
|
72 |
2 |
p. E49-E56
|
artikel
|
| 23 |
Expression and Purification of Goat Lactoferrin from Pichia pastoris Expression System
|
Chen, Gen-Hung
|
|
2007
|
72 |
2 |
p. M67-M71
|
artikel
|
| 24 |
Food Microstructure Affects the Bioavailability of Several Nutrients
|
Parada, J.
|
|
2007
|
72 |
2 |
p. R21-R32
|
artikel
|
| 25 |
Identification of C-glycoside Flavonoids as Potential Mutagenic Compounds in Kava
|
Jhoo, J.-W.
|
|
2007
|
72 |
2 |
p. C120-C125
|
artikel
|
| 26 |
Improvement of Moistness and Texture of High Omega-3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture-Releasing Ingredients
|
Lee, K.H.
|
|
2007
|
72 |
2 |
p. S119-S124
|
artikel
|
| 27 |
Improvement of the in vitro Digestible Iron and Zinc Content of Okra (Hibiscus esculentus L.) Sauce Widely Consumed in Sahelian Africa
|
Avallone, Sylvie
|
|
2007
|
72 |
2 |
p. S153-S158
|
artikel
|
| 28 |
Inactivation of Escherichia coli on Almonds Using Nonthermal Plasma
|
Deng, Shaobo
|
|
2007
|
72 |
2 |
p. M62-M66
|
artikel
|
| 29 |
Industrial Applications of Selected JFS Articles
|
|
|
2007
|
72 |
2 |
p. iv-v
|
artikel
|
| 30 |
Invasiveness and Intracellular Growth of Multidrug-Resistant Salmonella and Other Pathogens in Caco-2 Cells
|
Kim, S.-H.
|
|
2007
|
72 |
2 |
p. M72-M78
|
artikel
|
| 31 |
Microwave Heating of Cooked Pork Patties as a Function of Fat Content
|
Picouet, P.A.
|
|
2007
|
72 |
2 |
p. E57-E63
|
artikel
|
| 32 |
Modeling Texture Kinetics during Thermal Processing of Potato Products
|
Moyano, P.C.
|
|
2007
|
72 |
2 |
p. E102-E107
|
artikel
|
| 33 |
Physical Study of Minced Fish Muscle with a White-Grape By-Product Added as an Ingredient
|
Sánchez-Alonso, I.
|
|
2007
|
72 |
2 |
p. E94-E101
|
artikel
|
| 34 |
Preparation and Characterization of Protein Isolate from Fresh and Hardened Beans (Phaseolus vulgaris L.)
|
Morales-de León, Josefina C.
|
|
2007
|
72 |
2 |
p. C96-C102
|
artikel
|
| 35 |
Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing
|
Kong, Fanbin
|
|
2007
|
72 |
2 |
p. S103-S111
|
artikel
|
| 36 |
Sanitation Procedure Affects Biochemical and Nutritional Changes of Shredded Carrots
|
Ruiz-Cruz, Saúl
|
|
2007
|
72 |
2 |
p. S146-S152
|
artikel
|
| 37 |
Sensory and Physiochemical Characteristics of Frankfurters Formulated with Potassium Lactate and Sodium Diacetate before and after Irradiation
|
Knight, T.D.
|
|
2007
|
72 |
2 |
p. S112-S118
|
artikel
|
| 38 |
Texture Profile of Tofu as Affected by Instron Parameters and Sample Preparation, and Correlations of Instron Hardness and Springiness with Sensory Scores
|
Yuan, S.
|
|
2007
|
72 |
2 |
p. S136-S145
|
artikel
|
| 39 |
The Chemistry and Physiology of Sour Taste—A Review
|
Da Conceicao Neta, Edith Ramos
|
|
2007
|
72 |
2 |
p. R33-R38
|
artikel
|
| 40 |
The Influence of Processing and Preservation on the Retention of Health-Promoting Compounds in Broccoli
|
Galgano, F.
|
|
2007
|
72 |
2 |
p. S130-S135
|
artikel
|
| 41 |
The Rheology of Colloidal and Noncolloidal Food Dispersions
|
Genovese, D. B.
|
|
2007
|
72 |
2 |
p. R11-R20
|
artikel
|
| 42 |
Thermal Inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Breaded Pork Patties
|
Osaili, T. M.
|
|
2007
|
72 |
2 |
p. M56-M61
|
artikel
|
Tijdschrift beschrijving