Journal of Food Science

Cover Caption
pp. i-i(1)

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

Editorial: Losing a Friend and Major Contributor to
pp. vii-vii(1)
Author: Lund, Daryl

In Memoriam: David B. Min
pp. viii-viii(1)

Letter to the Editor: Inactivating SEA
pp. ix-ix(1)
Author: Archer, Douglas L.

Response to Dr. Archer's Letter to the Editor
pp. ix-x(2)
Authors: Friedman, Mendel; Rasooly, Reuven

Comments on Dr. Friedman's Response
pp. x-xi(2)
Author: Archer, Douglas L.

Response Dr. Archer's Comments
pp. xi-xi(1)
Authors: Friedman, Mendel; Rasooly, Reuven

Letter to the Editor: On the Effects of Anticaking Agents on Vitamin C Physical and Chemical Stability
pp. xii-xii(1)
Author: Peleg, Micha

Response to Dr. Peleg's Letter to the Editor
pp. xii-xiv(3)
Authors: Lipasek, Rebecca; Taylor, Lynne; Mauer, Lisa

Memo
pp. xiv-xiv(1)

Erratum
pp. xv-xv(1)

Characterization and Preparation of
pp. C1-C7(7)
Authors: Ni, Hui; Chen, Feng; Cai, Huinong; Xiao, Anfeng; You, Qi; Lu, Yunzhen

Effect of Antioxidant Activity and Functional Properties of Chingshey Purple Sweet Potato Fermented Milk by
pp. M2-M8(7)
Authors: Wu, Tsung-Yen; Tsai, Cheng-Chih; Hwang, Yi-Ting; Chiu, Tsai-Hsin

Phenolics Composition and Antioxidant Activity of Wine Produced from Spine Grape (
pp. C8-C14(7)
Authors: Meng, Jiangfei; Fang, Yulin; Gao, Jinshan; Qiao, Lingling; Zhang, Ang; Guo, Zhijun; Qin, Minyang; Huang, Jizhuang; Hu, Ying; Zhuang, Xifu

Antagonistic Activities of Lactobacilli against
pp. M9-M14(6)
Authors: Chen, Xiaohua; Liu, Xiao-ming; Tian, Fengwei; Zhang, Qiuxiang; Zhang, He-ping; Zhang, Hao; Chen, Wei

Growth Inhibition of Foodborne Pathogens by 
pp. M15-M19(5)
Authors: Chiang, I-Yuan; Worobo, Randy W.; Churey, John J.; Henick-Kling, Thomas

Analysis of Protein Fractions and Some Minerals Present in Chan (
pp. C15-C19(5)
Authors: Aguirre, Cesar; Torres, Iovanna; Mendoza-Hernández, Guillermo; Garcia-Gasca, Teresa; Blanco-Labra, Alejandro

Aggregation and Hydrophobicity Properties of 6 Dairy Propionibacteria Strains Isolated from Homemade Turkish Cheeses
pp. M20-M24(5)
Authors: Darilmaz, D.O.; Beyatli, Y.; Yuksekdag, Z.N.

Hydrolysis of Whey Protein Isolate Using Subcritical Water
pp. C20-C26(7)
Authors: Espinoza, Ashley D.; Morawicki, Rubén O.; Hager, Tiffany

Effects of Copper on the Post Acidification of Fermented Milk by 
pp. M25-M28(4)
Authors: Han, Xue; Zhang, Lanwei; Du, Ming; Yi, Huaxi; Li, Jingyan; Zhang, Lili

The Effects of Different Chilling Methods on Meat Quality and Calpain Activity of Pork Muscle
pp. C27-C32(6)
Authors: Xu, Yang; Huang, Ji-Chao; Huang, Ming; Xu, Bao-Cai; Zhou, Guang-Hong

 O157:H7 Facilitates the Penetration of 
pp. M29-M34(6)
Authors: Al-Natour, Mohammad Q.; Alaboudi, Akram R.; Al-Hatamelh, Nashat A.; Osaili, Tareq M.

Inhibition of Ostwald Ripening in Model Beverage Emulsions by Addition of Poorly Water Soluble Triglyceride Oils
pp. C33-C38(6)
Authors: Julian McClements, David; Henson, Lulu; Popplewell, L. Michael; Decker, Eric Andrew; Jun Choi, Seung

Effects of Slightly Acidic Low Concentration Electrolyzed Water on Microbiological, Physicochemical, and Sensory Quality of Fresh Chicken Breast Meat
pp. M35-M41(7)
Authors: Rahman, S.M.E.; Park, Jiyong; Song, Kyung Bin; Al-Harbi, Naif A.; Oh, Deog-Hwan

Studies of Reaction Variables for Lipase-Catalyzed Production of Alpha-Linolenic Acid Enriched Structured Lipid and Oxidative Stability with Antioxidants
pp. C39-C45(7)
Authors: Mitra, Kanika; Shin, Jung-Ah; Lee, Jeung-Hee; Kim, Seong-Ai; Hong, Soon-Taek; Sung, Chang-Keun; Lian Xue, Cheng; Lee, Ki-Teak

Impact of Storage Time and Temperature on Thermal Inactivation of
pp. M42-M47(6)
Authors: Abd, Shirin J.; McCarthy, Kathryn L.; Harris, Linda J.

Optimization of Microwave-Assisted Extraction of Anthocyanins from Mulberry and Identification of Anthocyanins in Extract Using HPLC-ESI-MS
pp. C46-C50(5)
Authors: Zou, Tangbin; Wang, Dongliang; Guo, Honghui; Zhu, Yanna; Luo, Xiaoqin; Liu, Fengqiong; Ling, Wenhua

Survival and Growth of Foodborne Pathogens in Minimally Processed Vegetables at 4 and 15 °C
pp. M48-M50(3)
Authors: Tian, Jun-Qi; Bae, Young-Min; Choi, Na-Young; Kang, Dong-Hyun; Heu, Sunggi; Lee, Sun-Young

Inhibitory Effects of Nisin Against 
pp. M51-M56(6)
Authors: Udompijitkul, Pathima; Paredes-Sabja, Daniel; Sarker, Mahfuzur R.

Analysis of Factors Affecting Volatile Compound Formation in Roasted Pumpkin Seeds with Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS) and Sensory Analysis
pp. C51-C60(10)
Authors: Bowman, T.; Barringer, S.

Effect of Packaging and Storage Time on Survival of 
pp. M57-M60(4)
Authors: Uppal, Kamaldeep K.; Getty, Kelly J.K.; Boyle, Elizabeth A.E.; Harper, Nigel M.; Lobaton-Sulabo, April Shayne S.; Barry, Bruce

Inhibitory Effects of UV Treatment and a Combination of UV and Dry Heat against Pathogens on Stainless Steel and Polypropylene Surfaces
pp. M61-M64(4)
Authors: Bae, Young-Min; Lee, Sun-Young

Characterization of the Volatility of Flavor Compounds in Alcoholic Beverages through Headspace Solid-Phase Microextraction (HS-SPME) and Mathematical Modeling
pp. C61-C70(10)
Authors: Khio, Shuh-Wen; Cheong, Mun-Wai; Zhou, Weibiao; Curran, Philip; Yu, Bin

Evaluation of Overhead Spray-Applied Sanitizers for the Reduction of 
pp. M65-M69(5)
Authors: Chang, Alexandra S.; Schneider, Keith R.

Use of Autochthonous 
pp. M70-M79(10)
Authors: Casquete, Rocío; Benito, María J.; Martín, Alberto; Ruiz-Moyano, Santiago; Aranda, Emilio; Córdoba, María G.

Volatile Compounds Formation in Alcoholic Fermentation from Grapes Collected at 2 Maturation Stages: Influence of Nitrogen Compounds and Grape Variety
pp. C71-C79(9)
Authors: Martínez-Gil, Ana M.; Garde-Cerdán, Teresa; Lorenzo, Cándida; Félix Lara, José; Pardo, Francisco; Rosario Salinas, M.

Rice Hull Smoke Extract Inactivates 
pp. M80-M85(6)
Authors: Kim, Sung Phil; Kang, Mi Young; Park, Jun Cheol; Nam, Seok Hyun; Friedman, Mendel

Reutilization of Mango Byproducts: Study of the Effect of Extraction Solvent and Temperature on Their Antioxidant Properties
pp. C80-C88(9)
Authors: Dorta, Eva; Lobo, M. Gloria; Gonzalez, Monica

Monitoring Ultraviolet (UV) Radiation Inactivation of
pp. M86-M93(8)
Authors: Liu, Qian; Lu, Xiaonan; Swanson, Barry G.; Rasco, Barbara A.; Kang, Dong-Hyun

Exploring the Milk-Clotting Properties of a Plant Coagulant from the Berries of 
pp. C89-C94(6)
Authors: Néstor, Gutiérrez-Méndez; Dely Rubí, Chávez-Garay; Héctor, Jiménez-Campos

Quality, Antioxidative Ability, and Cell Proliferation-Enhancing Activity of Fermented Black Soybean Broths with Various Supplemental Culture Medium
pp. C95-C101(7)
Authors: Lin, Chih-Chien; Wu, Pey-Shiuan; Woei-Ming Liang, David; Kwan, Chang-Chin; Chen, Yi-Shyan

A New Potassium Tetrabromoaurate (III)-Luminol Chemiluminescence System for the Determination of Folic Acid in Milk Powder
pp. C102-C106(5)
Authors: Zhao, Shihao; Zhang, Pingping; Liang, Xiaohui; Hua, Dongliang; Ma, Tongsuo; Pei, Guanglu

Effect of Storage Conditions on Lipid Components and Color of 
pp. C107-C114(8)
Authors: Rosa, Antonella; Scano, Paola; Atzeri, Angela; Deiana, Monica; Mereu, Simone; Dessì, M. Assunta

Total Phenols and Antioxidant Capacity in 10 Moroccan Pomegranate Varieties
pp. C115-C120(6)
Authors: Legua, Pilar; Melgarejo, Pablo; Abdelmajid, Haddioui; Martínez, Juan José; Martínez, Rafael; Ilham, Hmid; Hafida, Hanine; Hernández, Francisca

Quality Parameters and Antioxidant and Antibacterial Properties of Some Mexican Honeys
pp. C121-C127(7)
Authors: Rodríguez, Beatriz A.; Mendoza, Sandra; Iturriga, Montserrat H.; Castaño-Tostado, Eduardo

Modification of Isoflavone Profiles in a Fermented Soy Food with Almond Powder
pp. C128-C134(7)
Authors: Park, MinHee; Jeong, Min Kyu; Kim, MiJa; Lee, JaeHwan

Characterization of Monofloral Honeys with Multivariate Analysis of Their Chemical Profile and Antioxidant Activity
pp. C135-C140(6)
Authors: Sant'Ana, Luiza D'O.; Sousa, Juliana P. L. M.; Salgueiro, Fernanda B.; Lorenzon, Maria Cristina Affonso; Castro, Rosane N.

Comparison of Chemical Composition and Antioxidant Capacity of Commercially Available Blueberry and Blackberry Wines in Illinois
pp. C141-C148(8)
Authors: Johnson, Michelle H.; Gonzalez de Mejia, Elvira

Influence of Nutritional Knowledge on the Use and Interpretation of Spanish Nutritional Food Labels
pp. H1-H8(8)
Authors: Carrillo, E.; Varela, P.; Fiszman, S.

Effect of an Oxygen Scavenger on the Stability of Preservative-Free Flour Tortillas
pp. S1-S9(9)
Authors: Antunez, Priscilla D.; Botero Omary, María; Rosentrater, Kurt A.; Pascall, Melvin; Winstone, Lauren

Formation Risk of Toxic and Other Unwanted Compounds in Pressure-Assisted Thermally Processed Foods
pp. R1-R10(10)
Authors: Segovia Bravo, K.; Ramírez, R.; Durst, R.; Escobedo-Avellaneda, Z.J.; Welti-Chanes, J.; Sanz, P.D.; Torres, J.A.

Ultrastructural Analysis of Buckwheat Starch Components Using Atomic Force Microscopy
pp. N2-N7(6)
Authors: Neethirajan, Suresh; Tsukamoto, Kazumi; Kanahara, Hiroko; Sugiyama, Shigeru

Safety Evaluation of Supercritical Carbon Dioxide Extract of Aloe Vera Gel
pp. T2-T9(8)
Authors: Tanaka, Miyuki; Yamada, Muneo; Toida, Tomohiro; Iwatsuki, Keiji

Beneficial Effects of Polyethylene Packages Containing Micrometer-Sized Silver Particles on the Quality and Shelf Life of Dried Barberry (
pp. E2-E9(8)
Authors: Valipoor Motlagh, N.; Hamed Mosavian, M.T.; Mortazavi, S.A.; Tamizi, A.

Characterization of Ergocalciferol Loaded Solid Lipid Nanoparticles
pp. N8-N13(6)
Authors: Patel, Mandar R.; San Martin-Gonzalez, M. Fernanda

Antioxidant, Antimicrobial, 15-LOX, and AGEs Inhibitions by Pineapple Stem Waste
pp. H9-H15(7)
Authors: Upadhyay, Atul; Chompoo, Jamnian; Araki, Nobuharu; Tawata, Shinkichi

As (V) Biosorption in an Aqueous Solution Using Chemically Treated Lemon (
pp. T10-T14(5)
Authors: Marín-Rangel, Vania Marilyn; Cortés-Martínez, Raúl; Cuevas Villanueva, Ruth Alfaro; Garnica-Romo, Ma. Guadalupe; Martínez-Flores, Héctor Eduardo

Feasibility of Using Dialysis for Determining Calcium Ion Concentration and pH in Calcium-Fortified Soymilk at High Temperature
pp. E10-E16(7)
Authors: Pathomrungsiyounggul, P.; Grandison, A.S.; Lewis, M.

Color, Lipid Oxidation, Sensory Quality, and Aroma Compounds of Beef Steaks Displayed under Different Levels of Oxygen in a Modified Atmosphere Package
pp. S10-S18(9)
Authors: Resconi, Virginia Celia; Escudero, Ana; Beltrán, José Antonio; Olleta, José Luis; Sañudo, Carlos; Mar Campo, María del

Food Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits
pp. R11-R24(14)
Authors: Udenigwe, Chibuike C.; Aluko, Rotimi E.

Arsenic Contents in Spanish Infant Rice, Pureed Infant Foods, and Rice
pp. T15-T19(5)
Authors: Burló, Francisco; Ramírez-Gandolfo, Amanda; Signes-Pastor, Antonio J.; Haris, Parvez I.; Carbonell-Barrachina, Ángel A.

Structural and Antioxidant Modification of Wheat Peptides Modified by the Heat and Lipid Peroxidation Product Malondialdehyde
pp. H16-H22(7)
Authors: Tang, Xue; Wu, Qiuping; Le, Guowei; Wang, Jiao; Yin, Kaijian; Shi, Yonghui

Evaporation Front Compared with Crust Thickness in Potato Deep-Fat Frying
pp. E17-E25(9)
Authors: Lioumbas, John S.; Karapantsios, Thodoris D.

Effects of Cooking Temperatures on the Physicochemical Properties and Consumer Acceptance of Chicken Stock
pp. S19-S23(5)
Authors: Krasnow, Mark; Bunch, Tucker; Shoemaker, Charles; Loss, Christopher R.

Antioxidant, Antimicrobial, and Anticancer Activity of 3 
pp. T20-T25(6)
Authors: Kosanić, Marijana; Ranković, Branislav; Stanojković, Tatjana

Heat and pH Stability of Alkali-Extractable Corn Arabinoxylan and Its Xylanase-Hydrolyzate and Their Viscosity Behavior
pp. H23-H30(8)
Authors: Rumpagaporn, Pinthip; Kaur, Amandeep; Campanella, Osvaldo H.; Patterson, John A.; Hamaker, Bruce R.

Sensory Acceptance and Survival of Probiotic Bacteria in Ice Cream Produced with Different Overrun Levels
pp. S24-S28(5)
Authors: Ferraz, Juliana L.; Cruz, Adriano G.; Cadena, Rafael S.; Freitas, Monica Q.; Pinto, Uelinton M.; Carvalho, Celio C.; Faria, Jose A.F.; Bolini, Helena M.A.

Production Technologies for Reduced Alcoholic Wines
pp. R25-R41(17)
Authors: Schmidtke, Leigh M.; Blackman, John W.; Agboola, Samson O.

Confectionery Coating with an Electrohydrodynamic (EHD) System
pp. E26-E31(6)
Authors: Marthina, Kumala; Barringer, Sheryl A.

Dietary Intake of Cadmium from Bangladeshi Foods
pp. T26-T33(8)
Authors: Al-Rmalli, S.W.; Jenkins, R.O.; Haris, P.I.

Assessment of the Long-Term Stability of Retort Pouch Foods to Support Extended Duration Spaceflight
pp. S29-S39(11)
Authors: Catauro, Patricia M.; Perchonok, Michele H.

The Association between Perceived Sweetness Intensity and Dietary Intake in Young Adults
pp. H31-H35(5)
Authors: Cicerale, Sara; Riddell, Lynnette J.; Keast, Russell S.J.

Provenance of the Oil in Par-Fried French Fries after Finish Frying
pp. E32-E36(5)
Authors: Al-Khusaibi, Mohammed; Gordon, Michael H.; Lovegrove, Julie A.; Niranjan, Keshavan

Optimization and Validation of an Extraction Method for the Analysis of Polycyclic Aromatic Hydrocarbons in Chocolate Candies
pp. T34-T40(7)
Authors: Kumari, Rupender; Chaturvedi, Prashant; Ansari, Nasreen G.; Murthy, Ramesh C.; Patel, Devendra K.

Tagatose Stability in Milk and Diet Lemonade
pp. H36-H39(4)
Authors: Bell, Leonard N.; Luecke, Katherine J.

Sensory Characteristics and Consumer Acceptance and Purchase Intention Toward Fresh-Cut Potatoes
pp. S40-S46(7)
Authors: Montouto-Graña, Mónica; Cabanas-Arias, Sonia; Porto-Fojo, Silvia; Vázquez-Odériz, Ma Lourdes; Romero-Rodríguez, Ma Angeles

Comparative Study on the Antioxidant Capacity and Cholinesterase Inhibitory Activity of
pp. H40-H46(7)
Authors: Tundis, Rosa; Loizzo, Monica Rosa; Bonesi, Marco; Menichini, Federica; Mastellone, Vincenzo; Colica, Carmela; Menichini, Francesco

Determination of Trace Nickel in Hydrogenated Cottonseed Oil by Electrothermal Atomic Absorption Spectrometry after Microwave-Assisted Digestion
pp. T41-T43(3)
Author: Zhang, Gai

Analytical Methods for Gelatin Differentiation from Bovine and Porcine Origins and Food Products
pp. R42-R46(5)
Authors: Nhari, Raja Mohd Hafidz Raja; Ismail, Amin; Che Man, Yaakob B.

Effects of Medium-Voltage Electrical Stimulation on Postmortem Changes in Fat-Tailed Sheep
pp. S47-S53(7)
Authors: Abbasvali, Maryam; Shahram Shekarforoush, Seyed; Aminlari, Mahmoud; Ebrahimnejad, Hadi

On Quantifying Nonthermal Effects on the Lethality of Pressure-Assisted Heat Preservation Processes
pp. R47-R56(10)
Authors: Peleg, Micha; Corradini, Maria G.; Normand, Mark D.

Varying the Temperature of the Liquid Used for High-Pressure Processing of Prerigor Pork: Effects on Fresh Pork Quality, Myofibrillar Protein Solubility, and Frankfurter Textural Properties
pp. S54-S61(8)
Authors: Souza, C.M.; Boler, D.D.; Clark, D.L.; Kutzler, L.W.; Holmer, S.F.; Summerfield, J.W.; Cannon, J.E.; Smit, N.R.; McKeith, F.K.; Killefer, J.

Mechanisms of Objectionable Textural Changes by Microwave Reheating of Foods: A Review
pp. R57-R62(6)
Author: Mizrahi, Shimon

Effect of Flax Addition on the Flavor Profile and Acceptability of Bagels
pp. S62-S70(9)
Authors: Aliani, Michel; Ryland, Donna; Pierce, Grant N.

A Study of the Randomly Fluctuating Microbial Counts in Foods and Water Using the Expanded Fermi Solution as a Model
pp. R63-R71(9)
Authors: Peleg, Micha; Normand, Mark D.; Corradini, Maria G.

Development of Soy-Based Bread with Acceptable Sensory Properties
pp. S71-S76(6)
Authors: Ivanovski, B.; Seetharaman, K.; Duizer, L.M.

Effect of Sexual Maturation on Thermal Stability, Viscoelastic Properties, and Texture of Female Rainbow Trout,
pp. S77-S83(7)
Authors: Aussanasuwannakul, Aunchalee; Weber, Greg M.; Salem, Mohamed; Yao, Jianbo; Slider, Susan; Manor, Meghan L.; Brett Kenney, P.

The Effect of Crowding Stress on Bacterial Growth and Sensory Properties of Chilled Atlantic Salmon Fillets
pp. S84-S90(7)
Authors: Ådland Hansen, Anlaug; Rødbotten, Marit; Eie, Thomas; Lea, Per; Rudi, Knut; Mørkøre, Turid

Physicochemical Properties and Sensory Analysis of Duck Meatballs Containing Duck Meat Surimi-Like Material during Frozen Storage
pp. S91-S98(8)
Authors: Nurkhoeriyati, T.; Huda, N.; Ahmad, R.