Journal of Food Quality

DETERMINATION OF ORTHO-NASAL AROMA THRESHOLD FOR MULTICOLORED ASIAN LADY BEETLE IN A CONCORD GRAPE JUICE
pp. 855-863(9)
Authors: ROSS, CAROLYN; FERGUSON, HOLLY; KELLER, MARKUS; WALSH, DOUG; WELLER, KAREN; SPAYD, SARA

VISCOSITY AND QUALITY OF TOMATO JUICE AS AFFECTED BY PROCESSING METHODS
pp. 864-877(14)
Authors: KAUR, CHARANJIT; GEORGE, BINOY; DEEPA, N.; JAGGI, SEEMA; KAPOOR, H.C.

SENSORY CHARACTERISTICS OF TRADITIONAL FIELD GROWN TOMATO GENOTYPES IN SOUTHERN ITALY
pp. 878-895(18)
Authors: SINESIO, FIORELLA; MONETA, ELISABETTA; PEPARAIO, MARINA

SEQUENTIAL TREATMENTS OF HOT WATER AND MODIFIED ATMOSPHERE PACKAGING IN CHERRY TOMATOES
pp. 896-910(15)
Authors: AKBUDAK, BULENT; AKBUDAK, NURAY; SENIZ, VEDAT; ERIS, ATILLA

TOTAL QUALITY INDEXES FOR EXTRA-VIRGIN OLIVE OILS
pp. 911-931(21)
Authors: FINOTTI, ENRICO; BERSANI, ALBERTO M.; BERSANI, ENRICO

LIFE CYCLE ASSESSMENT OF PASTA PRODUCTION IN ITALY
pp. 932-952(21)
Authors: BEVILACQUA, MAURIZIO; BRAGLIA, MARCELLO; CARMIGNANI, GIONATA; ZAMMORI, FRANCESCO ALDO

A STUDY ON THE RELATION BETWEEN ANTHOCYANIN CONTENT AND PRODUCT QUALITY: SHALGAM AS A MODEL BEVERAGE
pp. 953-969(17)
Authors: TURKER, NUZHET; AKSAY, SALIH; ISTANBULLU, OZLEM; ARTUVAN, ERDEM

THE BIOCHEMICAL AND SENSORY PROPERTIES OF GILTHEAD SEA BREAM (SPARUS AURATA) FROZEN AT DIFFERENT CHARACTERISTIC FREEZING TIMES
pp. 970-992(23)
Authors: MAKRI, MARIA; MELVIN, MAUREEN; HOTOS, GEORGE; DOUBI, XANTHE

EVALUATION OF OVERALL ACCEPTABILITY OF FRESH PINEAPPLE USING THE REGRESSION TREE APPROACH
pp. 993-1008(16)
Authors: SCHULBACH, KURT F.; PORTIER, KENNETH M.; SIMS, CHARLES A.

EFFECTS OF GLUCOSE OXIDASE, HEMICELLULASE AND ASCORBIC ACID ON DOUGH AND BREAD QUALITY
pp. 1009-1022(14)
Authors: DAGDELEN, ADNAN FATIH; GOCMEN, DUYGU

MEAT QUALITY ATTRIBUTES OF CHILLED VENISON AND BEEF
pp. 1023-1039(17)
Authors: FAROUK, M.M.; BEGGAN, M.; HURST, S.; STUART, A.; DOBBIE, P.M.; BEKHIT, A.E.D.

DETERMINATION OF CHEMICAL COMPOSITION OF ANATOLIAN CAROB POD (CERATONIA SILIQUA L.): SUGARS, AMINO AND ORGANIC ACIDS, MINERALS AND PHENOLIC COMPOUNDS
pp. 1040-1055(16)
Authors: AYAZ, FAİK AHMET; TORUN, HÜLYA; AYAZ, SEMA; CORREIA, PEDRO JOSÉ; ALAIZ, MANUEL; SANZ, CARLOS; GRÚZ, JIRI; STRNAD, MIROSLAV

EQUISWEET MILK CHOCOLATES WITH INTENSE SWEETENERS USING TIME-INTENSITY METHOD
pp. 1056-1067(12)
Authors: DE MELO, LAURO LUÍS MARTINS MEDEIROS; BOLINI, HELENA MARIA ANDRÉ; EFRAIM, PRISCILLA

A SURVEY OF THE QUALITY OF SIX RETAIL BRANDS OF BONELESS, SKINLESS CHICKEN BREAST FILLETS OBTAINED FROM RETAIL SUPERMARKETS IN THE ATHENS, GEORGIA AREA
pp. 1068-1082(15)
Authors: ZHUANG, HONG; SAVAGE, ELIZABETH M.; KAYS, SANDRA E.; HIMMELSBACH, DAVID S.

THE EFFECTS OF GERMINATION ON THE SENSORY QUALITY AND IMMUNOREACTIVE PROPERTIES OF PEA (PISUM SATIVUM L.) AND SOYBEAN (GLYCINE MAX)
pp. 1083-1100(18)
Authors: TROSZYŃSKA, AGNIESZKA; SZYMKIEWICZ, AGATA; WOŁEJSZO, AGNIESZKA

EFFECT OF COOKING ON THE PROFILE OF PHENOLICS, TANNINS, PHYTATE, AMINO ACID, FATTY ACID AND MINERAL NUTRIENTS OF WHOLE-GRAIN AND DECORTICATED VEGETABLE COWPEA (VIGNA UNGUICULATA L. WALP)
pp. 1101-1120(20)
Authors: ADEBOOYE, ODUNAYO CLEMENT; SINGH, VASUDEVA

SENSORY EVALUATION OF THE TEXTURE OF 49 COMMERCIAL APPLE AND PEAR PUREES
pp. 1121-1131(11)
Authors: TAREA, S.; CUVELIER, G.; SIEFFERMANN, J.M.