Journal of Food Science

Industrial Applications of Selected JFS Articles
pp. iv-v(2)

Some Good News, Some Not-So-Good News
pp. vi-vi(1)
Author: Lund, Daryl

Letter to the editor
pp. vii-viii(2)

Response
pp. viii-viii(1)

Differentiation of Closely Related Fungi by Electronic Nose Analysis
pp. M187-M192(6)
Authors: Karlshøj, K.; Nielsen, P.V.; Larsen, T.O.

Characterization and Selection of Autochthonous Lactic Acid Bacteria Isolated from Traditional Iberian Dry-Fermented Salchichón and Chorizo Sausages
pp. M193-M201(9)
Authors: Benito, M.J.; Martín, A.; Aranda, E.; Pérez-Nevado, F.; Ruiz-Moyano, S.; Córdoba, M.G.

Combined Effects of Hydrostatic Pressure, Temperature, and pH on the Inactivation of Spores of Clostridium perfringens Type A and Clostridium sporogenes in Buffer Solutions
pp. M202-M206(5)
Authors: Paredes-Sabja, D.; Gonzalez, M.; Sarker, M.R.; Torres, J.A.

Recipes for Antimicrobial Wine Marinades against Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica
pp. M207-M213(7)
Authors: Friedman, Mendel; Henika, P.R.; Levin, C.E.; Mandrell, R.E.

Processing Tangerine Tomatoes: Effects on Lycopene-Isomer Concentrations and Profile
pp. C307-C312(6)
Authors: Ishida, B.K.; Roberts, J.S.; Chapman, M.H.; Burri, B.J.

Effect of High Pressure on the Calpain-Calpastatin System in Fish Muscle
pp. C313-C316(4)
Authors: Chéret, R.; Delbarre-Ladrat, C.; Verrez-Bagnis, V.; de Lamballerie, M.

Oxidation of Corn Oil During Frying of Soy-Flour-Added Flour Dough
pp. C317-C323(7)
Authors: Yoon, Y.; Choe, E.

Antibacterial Activity and Mechanical Properties of Partially Hydrolyzed Sago Starch-Alginate Edible Film Containing Lemongrass Oil
pp. C324-C330(7)
Authors: Maizura, M.; Fazilah, A.; Norziah, M.H.; Karim, A.A.

Structural Characterization of Rice Starch in Rice Cake Modified by Thermus scotoductus 4-α-Glucanotransferase (TSαGTase)
pp. C331-C336(6)
Authors: Seo, N.-S.; Roh, S.-A.; Auh, J.-H.; Park, J.-H.; Kim, Y.-R.; Park, K.-H.

Caffeine Content of Prepackaged National-Brand and Private-Label Carbonated Beverages
pp. C337-C342(6)
Authors: Chou, K.-H.; Bell, L.N.

Phenolic Acid Content and Composition in Leaves and Roots of Common Commercial Sweetpotato (Ipomea batatas L.) Cultivars in the United States
pp. C343-C349(7)
Authors: Truong, V.-D.; McFeeters, R.F.; Thompson, R.T.; Dean, L.L.; Shofran, B.

Nonisothermal Kinetics of Acrylamide Elimination and Its Acceleration by Table Salt—A Model Study
pp. E341-E344(4)
Authors: Kolek, E.; Šimon, P.; Šimko, P.

Heat Treatment of Scallop Adductor Muscle Using Superheated Steam
pp. E345-E350(6)
Authors: Abe, T.; Miyashita, K.

Optimization and Validation of a Taste Dilution Analysis to Characterize Wine Taste
pp. S345-S351(7)
Authors: Lopez, R.; Mateo-Vivaracho, L.; Cacho, J.; Ferreira, V.

Pilot Plant Scale Production of Protein from Catfish Treated by Acid Solubilization/Isoelectric Precipitation
pp. E351-E355(5)
Authors: Mireles DeWitt, C.A.; Nabors, R.L.; Kleinholz, C.W.

A Chemical Basis for Sour Taste Perception of Acid Solutions and Fresh-Pack Dill Pickles
pp. S352-S359(8)
Authors: da Conceicao Neta, E.R.; Johanningsmeier, S.D.; Drake, M.A.; McFeeters, R.F.

Effect of Hydrogen Ion Concentration and Electrostatic Polarity on Food Powder Coating Transfer Efficiency and Adhesion
pp. E356-E361(6)
Authors: Setyo, D.; Barringer, S.

Sources of Umami Taste in Cheddar and Swiss Cheeses
pp. S360-S366(7)
Authors: Drake, S.L.; Carunchia Whetstine, M.E.; Drake, M.A.; Courtney, P.; Fligner, K.; Jenkins, J.; Pruitt, C.

Gelation Mechanism of Surimi Studied by ¹H NMR Relaxation Measurements
pp. E362-E367(6)
Authors: Ahmad, M.U.; Tashiro, Y.; Matsukawa, S.; Ogawa, H.

Production and Characterization of Xanthosoma sagittifolium and Colocasia esculenta Flours
pp. S367-S372(6)
Authors: Pérez, E.E.; Gutiérrez, M.E.; de Delahaye, E.Pacheco; Tovar, J.; Lares, M.

Physicochemical and Volatiles Characterization of Trans-Free Solid Fats Produced by Lipase-Catalyzed Interesterification
pp. E368-E374(7)
Authors: Lee, J.H.; Akoh, C.C.; Lee, K.-T.

Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage
pp. S373-S380(8)
Authors: Nordvi, B.; Langsrud, Ø.; Egelandsdal, B.; Slinde, E.; Vogt, G.; Gutierrez, M.; Olsen, E.

Three-Dimensional Observation of Connective Tissue of Bovine Masseter Muscle under Concentrate- and Roughage-Fed Conditions by using Immunohistochemical/Confocal Laser-Scanning Microscopic Methods
pp. E375-E381(7)
Authors: Nakamura, Y.-N.; Iwamoto, H.; Etoh, T.; Shiotsuka, Y.; Yamaguchi, T.; Ono, Y.; Tabata, S.; Nishimura, S.; Gotoh, T.

Dependence of Fructooligosaccharide Content on Activity of Fructooligosaccharide-Metabolizing Enzymes in Yacon (Smallanthus sonchifolius) Tuberous Roots during Storage
pp. S381-S387(7)
Authors: Narai-Kanayama, A.; Tokita, N.; Aso, K.

Effect of a Gelatin Coating on the Shelf Life of Fresh Meat
pp. E382-E387(6)
Authors: Antoniewski, M.N.; Barringer, S.A.; Knipe, C.L.; Zerby, H.N.

Effects of Varying Levels of Vegetable Juice Powder and Incubation Time on Color, Residual Nitrate and Nitrite, Pigment, pH, and Trained Sensory Attributes of Ready-to-Eat Uncured Ham
pp. S388-S395(8)
Authors: Sindelar, J.J.; Cordray, J.C.; Sebranek, J.G.; Love, J.A.; Ahn, D.U.

Further Insights into the Floral Character of Touriga Nacional Wines
pp. S396-S401(6)
Authors: de Pinho, P.Guedes; Falqué, E.; Castro, M.; e Silva, H.Oliveira; Machado, B.; Ferreira, A.C.Silva

Irradiation in Combination with Higher Storage Temperatures Maintains Chip-Making Quality of Potato
pp. S402-S406(5)
Authors: Kumar, S.; Khade, H.D.; Dhokane, V.S.; Behere, A.G.; Sharma, A.

Improved Postprandial Response and Feeling of Satiety after Consumption of Low-Calorie Muffins with Maltitol and High-Amylose Corn Starch
pp. S407-S411(5)
Authors: Quílez, J.; Bulló, M.; Salas-Salvadó, J.

Egg Yolk Protein and Egg Yolk Phosvitin Inhibit Calcium, Magnesium, and Iron Absorptions in Rats
pp. S412-S419(8)
Authors: Ishikawa, S.-I.; Tamaki, S.; Arihara, K.; Itoh, M.

Comparison of Nutritional Quality between Chinese Indica Rice with sck and cry1Ac Genes and Its Nontransgenic Counterpart
pp. S420-S424(5)
Authors: Li, X.; Huang, K.; He, X.; Zhu, B.; Liang, Z.; Li, H.; Luo, Y.

Sensory Properties of Meal Replacement Bars and Beverages Made from Whey and Soy Proteins
pp. S425-S434(10)
Authors: Childs, J.L.; Yates, M.D.; Drake, M.A.

Potential of a Novel Polysaccharide Preparation (GLPP) from Anhui-Grown Ganoderma lucidum in Tumor Treatment and Immunostimulation
pp. S435-S442(8)
Authors: Pang, X.; Chen, Z.; Gao, X.; Liu, W.; Slavin, M.; Yao, W.; Yu, L.L.