Journal of Food Quality

Issue Information
pp. i-i(1)

EATING QUALITY OF “FUJI“ APPLES AFFECTED BY A PERIOD OF COLD AIR AFTER ULO STORAGE
pp. 1-12(12)
Authors: ALTISENT, R.; GRAELL, J.; LARA, I.; LÓPEZ, L.; ECHEVERRÍA, G.

A TWO-STEP CONTROLLED LACTIC FERMENTATION OF CABBAGE FOR IMPROVED CHEMICAL AND MICROBIOLOGICAL QUALITIES<link href="#fn1">*</link>
pp. 13-20(8)
Authors: JAGANNATH, A.; RAJU, P.S.; BAWA, A.S.

OPTIMIZATION OF CHIPOTLE PEPPER SMOKING PROCESS USING RESPONSE SURFACE METHODOLOGY<link href="#fn1">*</link>
pp. 21-33(13)
Authors: GÓMEZ-MORIEL, CINTHIA B.; QUINTERO-RAMOS, ARMANDO; CAMACHO-DÁVILA, ALEJANDRO; RUIZ-GUTIÉRREZ, MARTHA G.; TALAMÁS-ABBUD, RICARDO; OLIVAS-VARGAS, RAMÓN; BARNARD, JOHN

EFFECT OF SUGAR LEVEL ON PHYSICOCHEMICAL, BIOCHEMICAL CHARACTERISTICS AND PROTEOLYSIS PROPERTIES OF CANTONESE SAUSAGE DURING PROCESSING
pp. 34-42(9)
Authors: QIU, CHAOYING; SUN, WEIZHENG; CUI, CHUN; ZHAO, MOUMING

RECOVERY AND UTILIZATION OF PROTEIN DERIVED FROM SURIMI WASH-WATER
pp. 43-50(8)
Authors: STINE, J.J.; PEDERSEN, L.; SMILEY, S.; BECHTEL, P.J.

EFFECTS OF DRYING ON THE ANTIOXIDANT PROPERTIES OF HERBAL TEA FROM SELECTED <i>VITEX</i> SPECIES
pp. 51-59(9)
Authors: CHONG, K.L.; LIM, Y.Y.

FLAVOR PROPERTIES OF PAN AND PITA BREADS MADE FROM RED AND WHITE HARD SPRING WHEATS
pp. 60-68(9)
Authors: WATTS, B.; RYLAND, D.; MALCOLMSON, L.J.; AMBALAMAATIL, S.; ADAMS, K.M.; LUKOW, O.M.

OPTIMIZATION OF GLUTEN PEAK TESTER: A STATISTICAL APPROACH
pp. 69-75(7)
Authors: CHANDI, GURPREET KAUR; SEETHARAMAN, KOUSHIK

DEVELOPMENT OF A CHEMILUMINESCENT ELISA FOR DETERMINING OKADAIC ACID IN SHELLFISH
pp. 76-82(7)
Authors: WANG, QUAN; LIU, YING-CHUN; LI, JIAN; JIANG, WEI; CHEN, YONG-JUN; SONG, NING-NING