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Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health

Authors: Doyle, Marjorie Ellin; Glass, Kathleen A.

Source: Comprehensive Reviews in Food Science and Food Safety, Volume 9, Number 1, January 2010 , pp. 44-56(13)

Publisher: Blackwell Publishing

INFLUENCE OF SUPERCRITICAL CARBON DIOXIDE AND METHANOLIC EXTRACTS OF ROSEMARY ON OXIDATION AND SENSORY PROPERTIES OF WHEAT GERM OIL

Authors: YESIL-CELIKTAS, OZLEM; ISLETEN, MUGE; KARAGUL-YUCEER, YONCA; BEDIR, ERDAL; VARDAR-SUKAN, FAZILET

Source: Journal of Food Quality, Volume 32, Number 6, December 2009 , pp. 709-724(16)

Publisher: Blackwell Publishing

DESCRIPTIVE SENSORY CHARACTERISTICS OF NO-FLATULENCE PINTO BEAN

Authors: SONG, DANFENG; CHANG, SAM K.C.; IBRAHIM, SALAM A.

Source: Journal of Food Quality, Volume 32, Number 6, December 2009 , pp. 775-792(18)

Publisher: Blackwell Publishing

SELECTION OF A SENSORY MARKER TO PREDICT THE SENSORY SHELF LIFE OF A FLUID HUMAN MILK REPLACEMENT FORMULA

Authors: CURIA, ANA V.; HOUGH, GUILLERMO E.

Source: Journal of Food Quality, Volume 32, Number 6, December 2009 , pp. 793-809(17)

Publisher: Blackwell Publishing

EFFECT OF NaCl AND WATER CONTENT ON EXPANSION AND COLOR OF CASSAVA AND POTATO STARCHES ON BAKING

Authors: FARAHNAKY, A.; MAJZOOBI, M.; SHOJAEI, Z.A.

Source: Journal of Texture Studies, Volume 40, Number 6, December 2009 , pp. 676-691(16)

Publisher: Blackwell Publishing

AMBIENT LIGHTING MODIFIES THE FLAVOR OF WINE

Authors: OBERFELD, DANIEL; HECHT, HEIKO; ALLENDORF, ULRICH; WICKELMAIER, FLORIAN

Source: Journal of Sensory Studies, Volume 24, Number 6, December 2009 , pp. 797-832(36)

Publisher: Blackwell Publishing

ASSESSING CONSUMER EXPECTATIONS FOR FOOD BARS BY CONJOINT ANALYSIS

Authors: MAHANNA, K.; MOSKOWITZ, H.R.; LEE, S.-Y.

Source: Journal of Sensory Studies, Volume 24, Number 6, December 2009 , pp. 851-870(20)

Publisher: Blackwell Publishing

CONSUMER PERCEPTION OF FAT REDUCTION IN CHEESE

Authors: CHILDS, JESSICA L.; DRAKE, MARYANNE

Source: Journal of Sensory Studies, Volume 24, Number 6, December 2009 , pp. 902-921(20)

Publisher: Blackwell Publishing

EFFECTS OF STAPHYLOCOCCUS CONDIMENTI AND MICROCOCCUS CASEOLYTICUS ON THE VOLATILE COMPOUNDS OF CANTONESE SAUSAGE

Authors: WU, YANTAO; CUI, CHUN; SUN, WEIZHENG; YANG, BAO; ZHAO, MOUMING

Source: Journal of Food Process Engineering, Volume 32, Number 6, December 2009 , pp. 844-854(11)

Publisher: Blackwell Publishing

HEAT PENETRATION CHARACTERISTICS AND QUALITY CHANGES OF INDIAN MACKEREL (RASTRELLIGER KANAGURTA) CANNED IN BRINE AT DIFFERENT RETORT TEMPERATURES

Authors: SREENATH, P.G.; ABHILASH, S.; RAVISHANKAR, C.N.; ANANDAN, R.; SRINIVASA GOPAL, T.K.

Source: Journal of Food Process Engineering, Volume 32, Number 6, December 2009 , pp. 893-915(23)

Publisher: Blackwell Publishing

ULTRAVIOLET-C LIGHT PROCESSING OF GRAPE, CRANBERRY AND GRAPEFRUIT JUICES TO INACTIVATE SACCHAROMYCES CEREVISIAE

Authors: GUERRERO-BELTRÁN, JOSÉÁNGEL; WELTI-CHANES, JORGE; BARBOSA-CÁNOVAS, GUSTAVO V.

Source: Journal of Food Process Engineering, Volume 32, Number 6, December 2009 , pp. 916-932(17)

Publisher: Blackwell Publishing

AN INNOVATIVE MICROPLATE ASSAY TO FACILITATE THE DETECTION OF ANTIMICROBIAL ACTIVITY IN PLANT EXTRACTS

Authors: SULTANBAWA, Y.; CUSACK, A.; CURRIE, M.; DAVIS, C.

Source: Journal of Rapid Methods & Automation in Microbiology, Volume 17, Number 4, December 2009 , pp. 519-534(16)

Publisher: Blackwell Publishing

FLAVOR COMPONENTS IN BUCKWHEAT BREAD

Authors: LIN, LI-YUN; HSIEH, YUN-JUNG; LIU, HSIU-MAN; LEE, CHING-CHING; MAU, JENG-LEUN

Source: Journal of Food Processing & Preservation, Volume 33, Number 6, December 2009 , pp. 814-826(13)

Publisher: Blackwell Publishing

Studies on Decreasing Energy Consumption for a Freeze-Drying Process of Apple Slices

Authors: Huang, Lue-lue; Zhang, Min; Mujumdar, Arun; Sun, Dong-feng; Tan, Guan-wei; Tang, Shameel

Source: Drying Technology, Volume 27, Number 9, September 2009 , pp. 938-946(9)

Publisher: Taylor and Francis Ltd

Panelists liking of canola (<IT>Brassica napus</IT>) greens

Authors: Miller-Cebert, Rhona L.; Sistani, Nahid A.; Cebert, Ernst

Source: Nutrition & Food Science, Volume 39, Number 6, 2009 , pp. 627-635(9)

Publisher: Emerald Group Publishing Limited

The impact of cigarette package design on perceptions of risk

Authors: Hammond, David; Parkinson, Carla

Source: Journal of Public Health, Volume 31, Number 3, 30 September 2009 , pp. 345-353(9)

Publisher: Oxford University Press

KEEPING QUALITY OF DIFFERENT PACKAGED SALTED ATLANTIC BONITO “LAKERDA”

Authors: ERKAN, NURAY; TOSUN, Ş.YASEMIN; ALAKAVUK, DIDEM ÜÇOK; ULUSOY, ŞAFAK

Source: Journal of Food Biochemistry, Volume 33, Number 5, October 2009 , pp. 728-744(17)

Publisher: Blackwell Publishing

Schedule of Passive Ethanol Exposure Affects Subsequent Intragastric Ethanol Self-Infusion

Authors: Fidler, Tara L.; Oberlin, Brandon G.; Struthers, Amanda M.; Cunningham, Christopher L.

Source: Alcoholism Clinical and Experimental Research, Volume 33, Number 11, November 2009 , pp. 1909-1923(15)

Publisher: Blackwell Publishing

Biotechnology in Flavor Production

Author: Arvanitoyannis, Ioannis S.

Source: International Journal of Food Science & Technology, Volume 44, Number 10, October 2009 , pp. 2086-2087(2)

Publisher: Blackwell Publishing

INCLUDING CHESTNUTS AND SUGAR BEET PULP IN DIETS FOR PIGS: THE EFFECTS ON THE QUALITY OF PORK MEAT AND THE SENSORY PROPERTIES OF DRY-CURED SAUSAGE (CHORIZO GALLEGO)

Authors: DÍAZ, OLGA; ROS, CRISTINA; VEIGA, ADÁN; COBOS, ÁNGEL

Source: Journal of Muscle Foods, Volume 20, Number 4, October 2009 , pp. 449-464(16)

Publisher: Blackwell Publishing