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Journal of Food Science|November 13, 2007
Effect of pulp reduction and pasteurization on the release of aroma compounds in industrial orange juiceC Berlinet, E Guichard, N Fournier, et al.Journal of Food Science|November 13, 2007
Investigating quality attributes and consumer acceptance of uncured, no-nitrate/nitrite-added commercial hams, bacons, and frankfurtersJ J Sindelar, J C Cordray, D G Olson, et al.Journal of Food Science|November 13, 2007
Analysis of the headspace volatiles of freshly brewed arabica coffee using solid-phase microextractionM Akiyama, K Murakami, M Ikeda, et al.Journal of Food Science|November 13, 2007
Methodology optimization for quantification of total phenolics and individual phenolic acids in sweetpotato (Ipomoea batatas L.) rootsM S Padda, D H PichaJournal of Food Science|November 13, 2007
Kinetic analysis of volatile formation in milk subjected to pressure-assisted thermal treatmentsP A Vazquez-Landaverde, M C Qian, J A TorresJournal of Food Science|November 13, 2007
Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storageA S Akalin, S Gönç, G Unal, et al.Journal of Food Science|November 13, 2007
Development of a microbial population within a hot-drinks vending machine and the microbial load of vended hot chocolate drinkA Hall, K Short, M Saltmarsh, et al.Journal of Food Science|November 13, 2007
Bioactive peptides released from Saccharomyces cerevisiae under accelerated autolysis in a wine model systemJ M Alcaide-Hidalgo, E Pueyo, M C Polo, et al.Journal of Food Science|November 13, 2007
Contribution of wine components to inactivation of food-borne pathogensJ G Waite, M A DaeschelJournal of Food Science|November 13, 2007
Consumer-based optimization of a third-generation product made from peanut and rice flourI-D Choi, R D Phillips, A V A ResurreccionPageof 885