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17640篇 您的检索式：期刊名="Journal of Food Science"

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	题名	作者	年代	出处	被引量
1	Oil Tea Soup Formula Optimization Based on Orthogonal Test and Fuzzy Mathematics Sensory Evaluation显示文摘	Liao Fen Wen Ren-De Yang Liu Yang Ren-Gui He Quan-Guang Zhang Er-Zhen	2017	Journal of Food Science and Engineering2017，7，9：	10
2	Use of Natural Antioxidants in Meat and Meat Products显示文摘	M. Karakaya E. Bayrak K. Ulusoy	2011	Journal of Food Science and Engineering2011，1，1：	8
3	New Process for Extracting Oil and Starch from Tea Seeds显示文摘	Jinzhong Jiang Cuijuan Ren Zibu Wang Changjiang Qian Yuxiao Shen Ya Yang	2013	Journal of Food Science and Engineering2013，3，12：	8
4	Mastitis Pathogens Isolated from Samples of Milk in Dairy Cows and Their Resistance against Antimicrobial Agents显示文摘The objective of this study was to evaluate the effectiveness of different antibiotics against mastitis causing microorganisms during first phase of lactation in herd of 320 Holstein cows in east of Slovakia. Milk samples from quarters were cultured and identified bacteria were subjected to antimicrobial susceptibility test by disc diffusion method to a large number of antibiotics. The results revealed higher sensitivity against tetradelta (100% of Strep. Agalactiae and Strep. uberis, Coagulase Negative Staphylococci), (94.4% of Stap. aureus) with highest number of bacterial isolates, followed by cefalexin + kanamycin amoxicillin plus clavulanat acid and ceftiotur (100% of Strep. agalactiae and Strep. uberis). Resistance was observed against penicillin (22.2% of Stap. aureus) amoxicillin (22.2% of Stap. aureus and 10.5% of Strep. uberis) and streptomycin (22.2% of Stap. aureus and 52.7% of Strep. uberis).	Frantiek Zigo Milan Vasil Juraj Elecko Martina Zigová Zuzana Farkasova	2017	Journal of Food Science and Engineering2017，7，2：	4
5	Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi显示文摘	NahmgullLee Jae W.Park	2006	Journal of Food Science2006，，6：	3
6	Enzymes in juice processing: a review显示文摘	Daniele S.Ribeiro Stella M. B.Henrique Luciene S.Oliveira Gabriela A.Macedo Luciana F.Fleuri	2010	International Journal of Food Science & Technology2010，，4：	3
7	Structure, Physico-chemical and Microbiological Properties of Ozone-oxidized Wheat, Corn, Potato and Rice Starches显示文摘	Hatice Catal Senol Ibanoglu	2012	Journal of Food Science and Engineering2012，2，4：	3
8	Effect of Incorporating Free or Encapsulated Ascorbic Acid in Chicken Frankfurters on Physicochemical and Sensory Stability显示文摘	Talita A.Comunian Marcelo Thomazini Vitoria F. Gambagorte Marco Antonio Trindade Carmen S.Favaro-Trindade	2014	Journal of Food Science and Engineering2014，4，4：	3
9	Significance of Biogenic Amines in Foods and Their Reduction Methods显示文摘	Songul Sahin Ercan Huseyin Bozkurt Cigdem Soysal	2013	Journal of Food Science and Engineering2013，3，8：	2
10	Evaluation of Hydroxyl Radical and Alkyl-oxy Radical Scavenging Activity of Coffee by ESR Spin Trapping Method显示文摘	Hiromi Kameya	2017	Journal of Food Science and Engineering2017，7，6：	2
11	A Comparative Study on Phenolic Profiles and Antioxidant Activities of Legumes as Affected by Extraction Solvents显示文摘	B.J.Xu S.K.C.Chang	2007	Journal of Food Science2007，，2：	2
12	Development and Optimization of an Alternative Methodology for Detection of Milk Adulteration by Water显示文摘	Wesley William Gongalves Nascimento Marcone Augusto Leal de Oliveira1 Marcone Augusto Leal de Oliveira Marco Antonio Moreira Furtado Virgilio de Carvalho dos Anjos Maria Jose Valenzuela Bell	2013	Journal of Food Science and Engineering2013，3，7：	2
13	Thermal Degradation and Decomposition Kinetics of Freeze Dried Cow and Camel Milk as well as Their Constituents显示文摘	K. V. Sunooj J. George V. A. Sajeev Kumar K. Radhakrishna A. S. Bawa	2011	Journal of Food Science and Engineering2011，1，2：	2
14	Mathematical Evaluation Changes in Rheological and Mechanical Properties of Pears during Storage under Variable Conditions显示文摘	Ayman H. Amer Eissa Abdul Rahman O. Alghannam Mostafa M. Azam	2012	Journal of Food Science and Engineering2012，2，10：	2
15	Tensile Properties of Soy Protein Isolate Films Produced by a Thermal Compaction Technique显示文摘	P.Cunningham A.A.Ogale P.L.Dawson J.C.Acton	2008	Journal of Food Science2008，，4：	2
16	Maillard Products Formed from Chicken Fat Oxidants and Amino Acids Act as a Flavor Enhancer in Comminuted Chicken Products显示文摘	Lingling Liu Boyan Liu Yahui Cui Yanwen Wu Jie Ouyang	2013	Journal of Food Science and Engineering2013，3，3：	2
17	A comparative study on the antioxidative and anti‐allergic activities of fresh and aged black garlic extracts显示文摘	Joo HeeKim Seok HyunNam Catherine W.Rico Mi YoungKang	2012	International Journal of Food Science & Technology2012，，6：	2
18	Sensitive Monoclonal Antibody‐based Sandwich ELISA for the Detection of Porcine Skeletal Muscle in Meat and Feed Products显示文摘	LihuaLiu Fur‐ChiChen Jodee LDorsey Yun‐Hwa PeggyHsieh	2006	Journal of Food Science2006，，1：	2
19	Characterisation of the volatiles of yellowfin tuna (Thunnus albacares) during storage by solid phase microextraction and GC–MS and their relationship to fish quality parameters显示文摘	Andrew J.Graffham Sarah J.Taylor	2007	International Journal of Food Science & Technology2007，，10：	2
20	Adsorption and desorption of glyphosate in some European soils显示文摘	Piccolo A Celano G Arienzo M Mirabella A	1994	Journal of Environmental Science and Health Part B: Pesticides Food Contaminants and Agricultural Wastes1994，29，6：	2

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