| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Acceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter Cultures
|
Yongsawatdigul, J.
|
|
2007
|
72 |
9 |
p. M382-M390
|
article
|
| 2 |
Acid, Bile, and Heat Tolerance of Free and Microencapsulated Probiotic Bacteria
|
Ding, W.K.
|
|
2007
|
72 |
9 |
p. M446-M450
|
article
|
| 3 |
Adhesion Modeling on Rough Low Linear Density Polyethylene
|
Meiron, T.S.
|
|
2007
|
72 |
9 |
p. E485-E491
|
article
|
| 4 |
Amino Acid, Fatty Acid, and Mineral Profiles of Materials Recovered from Rainbow Trout (Oncorhynchus mykiss) Processing By-Products Using Isoelectric Solubilization/Precipitation
|
Chen, Y.-C.
|
|
2007
|
72 |
9 |
p. C527-C535
|
article
|
| 5 |
Angiotensin-I Converting Enzyme Inhibitory Peptide Derived from Porcine Skeletal Muscle Myosin and Its Antihypertensive Activity in Spontaneously Hypertensive Rats
|
Katayama, K.
|
|
2007
|
72 |
9 |
p. S702-S706
|
article
|
| 6 |
An Integrated Approach to Evaluate Food Antioxidant Capacity
|
Sun, T.
|
|
2007
|
72 |
9 |
p. R159-R165
|
article
|
| 7 |
Antiallergic Activities of Pigmented Rice Bran Extracts in Cell Assays
|
Choi, Sun Phil
|
|
2007
|
72 |
9 |
p. S719-S726
|
article
|
| 8 |
Antibacterial Activity Directed Isolation of Compounds from Punica granatum
|
Naz, S.
|
|
2007
|
72 |
9 |
p. M341-M345
|
article
|
| 9 |
Antimicrobial Chitosan-Lysozyme (CL) Films and Coatings for Enhancing Microbial Safety of Mozzarella Cheese
|
Duan, J.
|
|
2007
|
72 |
9 |
p. M355-M362
|
article
|
| 10 |
Antimicrobial Effect of Electrolyzed Oxidizing Water against Escherichia coli O157:H7 and Listeria monocytogenes on Fresh Strawberries (Fragaria×ananassa)
|
Udompijitkul, P.
|
|
2007
|
72 |
9 |
p. M397-M406
|
article
|
| 11 |
Browning Prevention by Ascorbic Acid and 4-Hexylresorcinol: Different Mechanisms of Action on Polyphenol Oxidase in the Presence and in the Absence of Substrates
|
Arias, E.
|
|
2007
|
72 |
9 |
p. C464-C470
|
article
|
| 12 |
Calcium Fortificants: Overview and Strategies for Improving Calcium Nutriture of the U.S. Population
|
Rafferty, K.
|
|
2007
|
72 |
9 |
p. R152-R158
|
article
|
| 13 |
Carotenoids and Color of Fruit Juice and Milk Beverage Mixtures
|
Zulueta, A.
|
|
2007
|
72 |
9 |
p. C457-C463
|
article
|
| 14 |
Cellulase-Assisted Extraction of Oligosaccharides from Defatted Rice Bran
|
Patindol, J.
|
|
2007
|
72 |
9 |
p. C516-C521
|
article
|
| 15 |
Characterization of a Thermostable and Acidic-Tolerable β-Glucanase from Aerobic Fungi Trichoderma koningii ZJU-T
|
Wang, J.-L.
|
|
2007
|
72 |
9 |
p. C452-C456
|
article
|
| 16 |
Characterization of Edible Film Fabricated with Channel Catfish (Ictalurus punctatus) Gelatin Extract Using Selected Pretreatment Methods
|
Zhang, S.
|
|
2007
|
72 |
9 |
p. C498-C503
|
article
|
| 17 |
Chemical Structure and Physical Properties of Mung Bean Starches Isolated from 5 Domestic Cultivars
|
Kim, S.-H.
|
|
2007
|
72 |
9 |
p. C471-C477
|
article
|
| 18 |
Chocolate Milk and the Hispanic Consumer
|
Thompson, J.L.
|
|
2007
|
72 |
9 |
p. S666-S675
|
article
|
| 19 |
Combined Effect of Aqueous Chlorine Dioxide and Modified Atmosphere Packaging on Inhibiting Salmonella Typhimurium and Listeria monocytogenes in Mungbean Sprouts
|
Jin, H.-H.
|
|
2007
|
72 |
9 |
p. M441-M445
|
article
|
| 20 |
Comparison of Kinetic Profile of Free and Immobilized Glucose Oxidase, Immobilized on Low-Density Polyethylene Using UV Polymerization
|
Kothapalli, A.
|
|
2007
|
72 |
9 |
p. C478-C482
|
article
|
| 21 |
Comparison of 3M™ Petrifilm™ Environmental Listeria Plates against Standard Enrichment Methods for the Detection of Listeria monocytogenes of Epidemiological Significance from Environmental Surfaces
|
Nyachuba, D.G.
|
|
2007
|
72 |
9 |
p. M346-M354
|
article
|
| 22 |
Cross-Cultural Comparisons among the Sensory Characteristics of Fermented Soybean Using Korean and Japanese Descriptive Analysis Panels
|
Chung, L.
|
|
2007
|
72 |
9 |
p. S676-S688
|
article
|
| 23 |
Decontamination of Escherichia coli O157:H7 and Salmonella enterica on Blueberries Using Ozone and Pulsed UV-Light
|
Bialka, K.L.
|
|
2007
|
72 |
9 |
p. M391-M396
|
article
|
| 24 |
Determination of Processing Effects and of Storage Stability on Vitamin K1 (Phylloquinone) in Sea Buckthorn Berries (Hippophaë rhamnoides L. ssp. rhamnoides) and Related Products
|
Gutzeit, D.
|
|
2007
|
72 |
9 |
p. C491-C497
|
article
|
| 25 |
Development of a Sanitizing Fabric Wipe for Use on Food Contact Surfaces
|
Lee, J.
|
|
2007
|
72 |
9 |
p. M375-M381
|
article
|
| 26 |
Effect of High Pressure Treatment on the Quality of Rainbow Trout (Oncorhynchus mykiss) and Mahi Mahi (Coryphaena hippurus)
|
Yagiz, Y.
|
|
2007
|
72 |
9 |
p. C509-C515
|
article
|
| 27 |
Effect of Pectin Enhancement on Plasma Quercetin and Fecal Flora in Rutin-Supplemented Mice
|
Tamura, M.
|
|
2007
|
72 |
9 |
p. S648-S651
|
article
|
| 28 |
Effect of Winemaking Practices on Color Indexes and Selected Bioactive Phenolics of Aglianico Wine
|
Gambuti, A.
|
|
2007
|
72 |
9 |
p. S623-S628
|
article
|
| 29 |
Effects of Process Parameters on Quality Changes of Shrimp During Drying in a Jet-Spouted Bed Dryer
|
Niamnuy, C.
|
|
2007
|
72 |
9 |
p. E553-E563
|
article
|
| 30 |
Electrical Conductivity and Physical Properties of Surimi–Potato Starch under Ohmic Heating
|
Pongviratchai, P.
|
|
2007
|
72 |
9 |
p. E503-E507
|
article
|
| 31 |
Energy Content, Sensory Properties, and Microbiological Shelf Life of German Bologna-Type Sausages Produced with Citrate or Phosphate and with Inulin as Fat Replacer
|
Nowak, B.
|
|
2007
|
72 |
9 |
p. S629-S638
|
article
|
| 32 |
Exploring Imperfect Squeezing Flow Measurements in a Teflon Geometry for Semisolid Foods
|
Terpstra, M.E.J.
|
|
2007
|
72 |
9 |
p. E492-E502
|
article
|
| 33 |
Exsanguination of Turbot and the Effect on Fillet Quality Measured Mechanically, by Sensory Evaluation, and with Computer Vision
|
Roth, B.
|
|
2007
|
72 |
9 |
p. E525-E531
|
article
|
| 34 |
Extrusion of Pea Starch Containing Lysozyme and Determination of Antimicrobial Activity
|
Nam, S.
|
|
2007
|
72 |
9 |
p. E477-E484
|
article
|
| 35 |
Fermentation of Calcium-Fortified Soymilk with Lactobacillus: Effects on Calcium Solubility, Isoflavone Conversion, and Production of Organic Acids
|
Tang, A.L.
|
|
2007
|
72 |
9 |
p. M431-M436
|
article
|
| 36 |
Fresh Pasta Quality as Affected by Enrichment of Nonstarch Polysaccharides
|
Brennan, C.S.
|
|
2007
|
72 |
9 |
p. S659-S665
|
article
|
| 37 |
Heat-Moisture Treatment of High-Amylose Corn Starch Increases Dietary Fiber Content and Lowers Plasma Cholesterol in Ovariectomized Rats
|
Liu, X.
|
|
2007
|
72 |
9 |
p. S652-S658
|
article
|
| 38 |
Heat Transfer Models for Predicting Salmonella enteritidis in Shell Eggs Through Supply Chain Distribution
|
Almonacid, S.
|
|
2007
|
72 |
9 |
p. E508-E517
|
article
|
| 39 |
Hydrodynamic Cavitation to Improve Bulk Fluid to Surface Mass Transfer in a Nonimmersed Ultraviolet System for Minimal Processing of Opaque and Transparent Fluid Foods
|
Milly, P.J.
|
|
2007
|
72 |
9 |
p. M407-M413
|
article
|
| 40 |
Identification of Poultry Meat-Derived Fatty Acids Functioning as Quorum Sensing Signal Inhibitors to Autoinducer-2 (AI-2)
|
Widmer, K.W.
|
|
2007
|
72 |
9 |
p. M363-M368
|
article
|
| 41 |
Identifying Drivers for Consumer Acceptance and Purchase Intent of Corn Tortilla
|
Herrera-Corredor, J.A.
|
|
2007
|
72 |
9 |
p. S727-S731
|
article
|
| 42 |
Impact of Particle Size Distribution on Rheological and Textural Properties of Chocolate Models with Reduced Fat Content
|
Do, T-A.L.
|
|
2007
|
72 |
9 |
p. E541-E552
|
article
|
| 43 |
Improvement of Stability of Oil-in-Water Emulsions Containing Caseinate-Coated Droplets by Addition of Sodium Alginate
|
Pallandre, S.
|
|
2007
|
72 |
9 |
p. E518-E524
|
article
|
| 44 |
Inactivation of Food Spoilage Microorganisms by Hydrodynamic Cavitation to Achieve Pasteurization and Sterilization of Fluid Foods
|
Milly, P.J.
|
|
2007
|
72 |
9 |
p. M414-M422
|
article
|
| 45 |
Industrial Applications of Selected JFS Articles
|
|
|
2007
|
72 |
9 |
p. v-vi
|
article
|
| 46 |
Lytic Antimicrobial Activity of Hen Egg White Lysozyme Immobilized to Polystyrene Beads
|
Wu, Y.
|
|
2007
|
72 |
9 |
p. M369-M374
|
article
|
| 47 |
Major Phenolic Acids and Total Antioxidant Activity in Mamaki Leaves, Pipturus albidus
|
Kartika, H.
|
|
2007
|
72 |
9 |
p. S696-S701
|
article
|
| 48 |
Nutritional and Safety Assessments of Foods and Feeds Nutritionally Improved through Biotechnology: Case Studies: Executive Summary of a Task Force Report by the International Life Sciences Institute, Washington, D.C.
|
|
|
2007
|
72 |
9 |
p. R131-R137
|
article
|
| 49 |
Oregano and Rosemary Extracts Inhibit Oxidation of Long-Chain n-3 Fatty Acids in Menhaden Oil
|
Bhale, S.D.
|
|
2007
|
72 |
9 |
p. C504-C508
|
article
|
| 50 |
Qualitative and Nutritional Differences in Processing Tomatoes Grown under Commercial Organic and Conventional Production Systems
|
Barrett, D.M.
|
|
2007
|
72 |
9 |
p. C441-C451
|
article
|
| 51 |
Quality Changes during Refrigerated Storage of MA-Packaged Pre-rigor Fillets of Farmed Atlantic Cod (Gadus morhua L.) Using Traditional MAP, CO2 Emitter, and Vacuum
|
Hansen, A.Å.
|
|
2007
|
72 |
9 |
p. M423-M430
|
article
|
| 52 |
Section Changes in JFS
|
Lund, Daryl
|
|
2007
|
72 |
9 |
p. vii
|
article
|
| 53 |
Sensory and Instrumental Analysis for Slipperiness and Compliance of Food during Swallowing
|
Seo, H.-S.
|
|
2007
|
72 |
9 |
p. S707-S713
|
article
|
| 54 |
Simultaneous Depolymerization and Decolorization of Chitosan by Ozone Treatment
|
Seo, S.
|
|
2007
|
72 |
9 |
p. C522-C526
|
article
|
| 55 |
Study on Lycopene and Antioxidant Contents Variations in Tomatoes under Air-Drying Process
|
Chang, C.-H.
|
|
2007
|
72 |
9 |
p. E532-E540
|
article
|
| 56 |
Synergistic Antiyeast Activity of Garlic Oil and Allyl Alcohol Derived from Alliin in Garlic
|
Chung, I.
|
|
2007
|
72 |
9 |
p. M437-M440
|
article
|
| 57 |
The Effect of Frequency of Consumption of Artificial Sweeteners on Sweetness Liking by Women
|
Mahar, A.
|
|
2007
|
72 |
9 |
p. S714-S718
|
article
|
| 58 |
The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom
|
Brickley, C.A.
|
|
2007
|
72 |
9 |
p. C483-C490
|
article
|
| 59 |
The Sensory Interactions of Organic Acids and Various Flavors in Ramen Soup Systems
|
Kang, M.-W.
|
|
2007
|
72 |
9 |
p. S639-S647
|
article
|
| 60 |
Yerba Mate Tea (Ilex paraguariensis): A Comprehensive Review on Chemistry, Health Implications, and Technological Considerations
|
Heck, C.I.
|
|
2007
|
72 |
9 |
p. R138-R151
|
article
|
| 61 |
Zinc and Iron Bioavailability of Genetically Modified Soybeans in Rats
|
Martino, H.S.D.
|
|
2007
|
72 |
9 |
p. S689-S695
|
article
|
Journal description