Journal of Food Science

Keyword Index—this issue
pp. i-ii(1)

Author Index: Volume 71, Number 8
pp. iii-iii(1)

Industrial Applications of Selected JFS Articles
pp. v-vi(1)

High Hydrostatic Pressure Pasteurization of Red Wine
pp. M265-M269(1)
Authors: Mok, Chulkyoon; Song, Ki-Tae; Park, Young-Seo; Lim, Sangbin; Ruan, Roger; Chen, Paul

Comparative Study on the Starch Noodle Structure of Sweet Potato and Mung Bean
pp. C447-C455(1)
Authors: Tan, H-Z; Gu, W-Y; Zhou, J-P; Wu, W-G; Xie, Y-L

Stability of α-, γ-, or δ-Tocopherol during Soybean Oil Oxidation
pp. C456-C460(1)
Authors: Player, M.E.; Kim, H.J.; Lee, H.O.; Min, D.B.

Effects of Cooking Conditions on the Lycopene Content in Tomatoes
pp. C461-C464(1)
Authors: Mayeaux, M.; Xu, Z.; King, J.M.; Prinyawiwatkul, W.

Singlet Oxygen Oxidation Rates of ∝-, γ-, and δ-Tocopherols
pp. C465-C468(1)
Authors: Kim, H.J.; Lee, M.Y.; Min, D.B.

Effects of Rosemary Extracts on the Reduction of Heterocyclic Amines in Beef Patties
pp. C469-C473(1)
Authors: Tsen, S.Y.; Ameri, F.; Smith, J.S.

Determination of Total Protein Content in Gelatin Solutions with the Lowry or Biuret Assay
pp. C474-C479(1)
Authors: Zhou, P.; Regenstein, J.M.

Chemopreventive Potential of Flavonoid Extracts from Plantation-Bred and Wild Aronia melanocarpa (Black Chokeberry) Fruits
pp. C480-C488(1)
Authors: Sueiro, L.; Yousef, G.G.; Seigler, D.; de Mejia, E.G.; Grace, M.H.; Lila, M.A.

Effect of Antioxidant Solubility and Concentration on Discoloration of Beef Vertebrae Marrow during Display
pp. C489-C494(1)
Authors: Mancini, Richard A.; Hunt, Melvin C.; Seyfert, Mark; Kropf, Donald H.; Hachmeister, Kathy A.; Herald, Tom J.; Johnson, Dallas E.

Functional Characteristics of Protein Flaxseed Concentrate Obtained Applying a Response Surface Methodology
pp. C495-C498(1)
Authors: Martínez-Flores, H.E.; Barrera, E.S.; Garnica-Romo, M.G.; Penagos, C.J.C.; Saavedra, J.P.; Macazaga-Alvarez, R.

Thermal Gelation of Previously Cooked Minced Meat from Jonah Crab (Cancer borealis)
pp. C499-C503(1)
Authors: Baxter, S.R.; Skonberg, D.I.

Thermal Degradation of Acylated and Nonacylated Anthocyanins
pp. C504-C512(1)
Authors: Sadilova, E.; Stintzing, F. C.; Carle, R.

Interactions Affecting the Proliferation and Control of Human Pathogens on Edible Plants
pp. R89-R99(1)
Authors: Aruscavage, D.; Lee, K.; Miller, S.; LeJeune, J.T.

A Safety Review of Noni Fruit Juice
pp. R100-R106(1)
Authors: West, B.J.; Jensen, C.J.; Westendorf, J.; White, L.D.

Interactions between Whey Protein Isolate and Soy Protein Fractions at Oil-Water Interfaces: Effects of Heat and Concentration of Protein in the Aqueous Phase
pp. E343-E349(1)
Authors: Manion, B.; Corredig, M.

Culture-Specific Variation in the Flavor Profile of Soymilks
pp. S567-S572(1)
Authors: Keast, R.S.J.; Lau, J.J.

Physico-Chemical Properties of the Flour, Protein Concentrate, and Protein Isolate of the Cupuassu (Theobroma grandiflorum Schum) Seed
pp. S573-S578(1)
Authors: Carvalho, A.V.; García, N.H.P.; Amaya-Farfán, J.

Consumer Perception of Cultured Yellow Perch (Perca flavescens) and Its Market Competitors
pp. S579-S582(1)
Authors: Delwiche, J.F.; Liggett, R.E.; Wallat, Geoff

Descriptive Analysis of Cola and Lemon/Lime Carbonated Beverages
pp. S583-S589(1)
Authors: Kappes, S.M.; Schmidt, S.J.; Lee, S.-Y.

Color Halo/Horns and Halo-Attribute Dumping Effects within Descriptive Analysis of Carbonated Beverages
pp. S590-S595(1)
Authors: Kappes, S.M.; Schmidt, S.J.; Lee, S.-Y.