Journal
type: Class

Information Content Entity
type: Class

Continuant
type: Class

Entity
type: Class

Periodical
type: Class

Generically Dependent Continuant
type: Class

Collection
type: Class

RDF description of JOURNAL OF FOOD SCIENCE - http://research.umh.es/vivo/pub/revista/0022-1147
type: Document
rights: termsOfUse
date: 2026-08-01T14:59:40
publisher: JOURNAL OF FOOD SCIENCE

JOURNAL OF FOOD SCIENCE
type: Collection
publication venue for: Ethylene production and antioxidant potential of five peach cultivars during maturation
publication venue for: Volatile composition of prickly pear fruit Pulpa from six Spanish cultivars
publication venue for: PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF BOLOGNA SAUSAGES MADE WITH OSTRICH MEAT
publication venue for: Modified atmosphere packaging maintains quality of table grapes
publication venue for: EFFECT OF STORAGE CONDITIONS ON QUALITY CHARACTERISTICS OF BOLOGNA SAUSAGES MADE WITH CITRUS FIBER
publication venue for: A Critical Overview of Labeling Information of Pomegranate Juice-Based Drinks: Phytochemicals Content and Health Claims.
publication venue for: Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction
type: Continuant
publication venue for: Sensory evaluation of canned peach halves acidified with clarified lemon juice
publication venue for: Oscilatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation.
publication venue for: Effects of postharvest putrescine treatment on extending shelf life and reducing mechanical damage in apricot.
publication venue for: Physico-chemical and sensory properties of bologna sausage made with ostrich meat.
publication venue for: Quality, bioactive compounds and antioxidant activity of new flat-type peach and nectarine cultivras: A comparative study
publication venue for: Plum storability improved after calcium and heat postharverst treatments: role of polyamines
publication venue for: Octopus vulgaris ink extracts exhibit antioxidant, antimutagenic, cytoprotective, antiproliferative, and proapoptotic effects in selected human cancer cell lines
type: Journal
publication venue for: Volatile composition of prickly pear fruit pulp from six Spanish cultivars
publication venue for: Opinion of Spanish Consumers on Hydrosustainable Pistachios
publication venue for: Meat products as functional foods: a review
publication venue for: Fermented beverage obtained from hydroSOStainable pistachios
publication venue for: Physicochemical characterization of pure persimmon juice: Nutritional quality and food acceptability
publication venue for: Two Endogenous Substrates for Polyphenoloxidase in Pericarp Tissues of Postharvest Rambutan Fruit
publication venue for: Total and inorganic arsenic in Iranian rice
publication venue for: Effect of Date Palm Coproducts and Annatto Extract on Lipid Oxidation and Microbial Quality in a Pork Liver Pâté
publication venue for: Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
publication venue for: Functional properties of honey, propolis, and Royal jelly
publication venue for: Evaluation of the antioxidant potential of hyssop (Hyssopus officinalis) and rosemary (Rosmarinus officinallis L) extract in cooked pork meat
publication venue for: Development of a high sensory quality garlic paste.
publication venue for: Effect of paprika (Capsicum annum) on color of spanish-type sausages during the resting stage.
publication venue for: Aroma of canned peach halves acidified with clarified lemon juice
publication venue for: Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber.
publication venue for: Inorganic and Total Arsenic Contents in Rice and Rice-Based Foods Consumed by a Potential Risk Subpopulation: Sportspeople
publication venue for: Total and Inorganic Arsenic in Iranian Ric
publication venue for: Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products
publication venue for: Improvement of the overall quality of table grapes stored under modified atmosphere packaging in combination with natural antimicrobial compounds
publication venue for: UTILIZATION OF LEMON ALBEDO IN DRY CURED SAUSAGES
type: Information Content Entity
publication venue for: Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries
publication venue for: Quality characteristics of ostrich liver paté
issn: 0022-1147
publication venue for: Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization
publication venue for: Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries
type: Thing
publication venue for: Effect of Thymol and Carvacrol Encapsulated in Hp-B-Cyclodextrin by Two Inclusion Methods against Geotrichum citri-aurantii.
publication venue for: Effects of Processing on the Quality of Preserved Quartered Artichokes Hearts
publication venue for: A comparative study between labeling and reality: the case of phytochemical composition of commercial pomegranate-based products
type: Periodical
publication venue for: Arsenic bioaccessibility in cooked rice as affected by arsenic in cooking water
type: Entity
type: Generically Dependent Continuant
publication venue for: Total phenols and antioxidant capacity in 10 moroccan pomegranate varieties
publication venue for: Inorganic and Total Arsenic Contents in Rice-Based Foods for Children with Celiac Disease
most specific type: Journal
publication venue for: Comparative effect of the addition of alpha-, beta-, or gamma-cyclodextrin on main sensory and physico-chemical parameters
publication venue for: Consumers' opinion on dried pomegranate arils to determine the best processing conditions
publication venue for: Arsenic contents in Spanish infant rice, pureed infant foods, and rice
publication venue for: Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement

Ethylene production and antioxidant potential of five peach cultivars during maturation
type: Generically Dependent Continuant
has publication venue: JOURNAL OF FOOD SCIENCE
type: Information Content Entity
type: Document
type: Continuant
type: Thing
type: Article
type: Annuality
type: Year2023
type: AcademicArticle
type: Entity

Volatile composition of prickly pear fruit Pulpa from six Spanish cultivars
type: Article
has publication venue: JOURNAL OF FOOD SCIENCE
type: Document
type: Continuant
type: AcademicArticle
type: Year2024
type: Thing
type: Information Content Entity
type: Generically Dependent Continuant
type: Entity
type: Annuality

PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF BOLOGNA SAUSAGES MADE WITH OSTRICH MEAT
type: Document
type: Thing
type: Information Content Entity
type: Annuality
type: Generically Dependent Continuant
type: Continuant
type: Year2003
type: Entity
type: AcademicArticle
has publication venue: JOURNAL OF FOOD SCIENCE
type: Article

Modified atmosphere packaging maintains quality of table grapes
type: Year2003
type: AcademicArticle
type: Generically Dependent Continuant
type: Article
has publication venue: JOURNAL OF FOOD SCIENCE
type: Continuant
type: Entity
type: Information Content Entity
type: Thing
type: Document
type: Annuality

EFFECT OF STORAGE CONDITIONS ON QUALITY CHARACTERISTICS OF BOLOGNA SAUSAGES MADE WITH CITRUS FIBER
type: Article
has publication venue: JOURNAL OF FOOD SCIENCE
type: Continuant
type: Generically Dependent Continuant
type: Entity
type: Thing
type: AcademicArticle
type: Information Content Entity
type: Annuality
type: Year2003
type: Document

A Critical Overview of Labeling Information of Pomegranate Juice-Based Drinks: Phytochemicals Content and Health Claims.
type: Year2019
type: Continuant
type: Information Content Entity
type: Entity
type: Article
type: Thing
type: Annuality
type: Generically Dependent Continuant
type: Document
has publication venue: JOURNAL OF FOOD SCIENCE
type: AcademicArticle

Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction
type: Generically Dependent Continuant
type: Thing
type: Article
has publication venue: JOURNAL OF FOOD SCIENCE
type: Entity
type: Document
type: Annuality
type: Continuant
type: AcademicArticle
type: Year2011
type: Information Content Entity

Sensory evaluation of canned peach halves acidified with clarified lemon juice
type: Article
type: AcademicArticle
type: Entity
type: Annuality
type: Continuant
type: Thing
type: Generically Dependent Continuant
type: Information Content Entity
type: Document
type: Year2004
has publication venue: JOURNAL OF FOOD SCIENCE

Oscilatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation.
type: Entity
type: AcademicArticle
type: Information Content Entity
type: Continuant
has publication venue: JOURNAL OF FOOD SCIENCE
type: Article
type: Year2001
type: Document
type: Annuality
type: Generically Dependent Continuant
type: Thing

Effects of postharvest putrescine treatment on extending shelf life and reducing mechanical damage in apricot.
type: Entity
type: AcademicArticle
has publication venue: JOURNAL OF FOOD SCIENCE
type: Thing
type: Information Content Entity
type: Article
type: Year2002
type: Continuant
type: Annuality
type: Document
type: Generically Dependent Continuant

Physico-chemical and sensory properties of bologna sausage made with ostrich meat.
type: AcademicArticle
type: Entity
type: Continuant
type: Article
type: Year2002
has publication venue: JOURNAL OF FOOD SCIENCE
type: Generically Dependent Continuant
type: Document
type: Annuality
type: Thing
type: Information Content Entity

Quality, bioactive compounds and antioxidant activity of new flat-type peach and nectarine cultivras: A comparative study
type: Document
type: Year2011
type: Entity
type: Annuality
type: Thing
type: Article
type: Generically Dependent Continuant
type: AcademicArticle
type: Continuant
type: Information Content Entity
has publication venue: JOURNAL OF FOOD SCIENCE

Plum storability improved after calcium and heat postharverst treatments: role of polyamines
type: Generically Dependent Continuant
type: Article
type: Annuality
type: Entity
type: AcademicArticle
type: Thing
type: Information Content Entity
has publication venue: JOURNAL OF FOOD SCIENCE
type: Document
type: Year2002
type: Continuant

Octopus vulgaris ink extracts exhibit antioxidant, antimutagenic, cytoprotective, antiproliferative, and proapoptotic effects in selected human cancer cell lines
type: Article
type: Annuality
type: Entity
type: Generically Dependent Continuant
type: Information Content Entity
type: Continuant
type: AcademicArticle
has publication venue: JOURNAL OF FOOD SCIENCE
type: Document
type: Year2021
type: Thing

Volatile composition of prickly pear fruit pulp from six Spanish cultivars
type: AcademicArticle
type: Entity
type: Information Content Entity
has publication venue: JOURNAL OF FOOD SCIENCE
type: Thing
type: Year2020
type: Document
type: Annuality
type: Generically Dependent Continuant
type: Article
type: Continuant

Opinion of Spanish Consumers on Hydrosustainable Pistachios
type: Generically Dependent Continuant
type: Document
type: Thing
type: Article
has publication venue: JOURNAL OF FOOD SCIENCE
type: Information Content Entity
type: Entity
type: Year2016
type: AcademicArticle
type: Continuant
type: Annuality

Meat products as functional foods: a review
type: Document
type: Generically Dependent Continuant
type: Entity
type: Continuant
type: AcademicArticle
type: Annuality
type: Information Content Entity
has publication venue: JOURNAL OF FOOD SCIENCE
type: Article
type: Thing
type: Year2005

Fermented beverage obtained from hydroSOStainable pistachios
type: Thing
type: Year2020
type: Generically Dependent Continuant
type: Document
type: AcademicArticle
type: Continuant
has publication venue: JOURNAL OF FOOD SCIENCE
type: Annuality
type: Entity
type: Information Content Entity
type: Article

Physicochemical characterization of pure persimmon juice: Nutritional quality and food acceptability
type: Article
type: Continuant
type: Information Content Entity
has publication venue: JOURNAL OF FOOD SCIENCE
type: Entity
type: Generically Dependent Continuant
type: Year2014
type: Thing
type: AcademicArticle
type: Document
type: Annuality

Two Endogenous Substrates for Polyphenoloxidase in Pericarp Tissues of Postharvest Rambutan Fruit
type: Article
type: Thing
type: Annuality
type: Document
type: Year2010
type: Generically Dependent Continuant
type: Information Content Entity
type: Entity
type: Continuant
has publication venue: JOURNAL OF FOOD SCIENCE
type: AcademicArticle

Total and inorganic arsenic in Iranian rice
type: Generically Dependent Continuant
type: Annuality
has publication venue: JOURNAL OF FOOD SCIENCE
type: Continuant
type: Article
type: Entity
type: AcademicArticle
type: Year2015
type: Thing
type: Document
type: Information Content Entity

Effect of Date Palm Coproducts and Annatto Extract on Lipid Oxidation and Microbial Quality in a Pork Liver Pâté
type: Generically Dependent Continuant
has publication venue: JOURNAL OF FOOD SCIENCE
type: Document
type: Information Content Entity
type: Annuality
type: Article
type: Thing
type: Continuant
type: Entity
type: AcademicArticle
type: Year2014

Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance
type: Generically Dependent Continuant
type: Document
type: Continuant
type: Information Content Entity
type: Thing
type: Year2020
type: Article
type: AcademicArticle
type: Annuality
has publication venue: JOURNAL OF FOOD SCIENCE
type: Entity

Functional properties of honey, propolis, and Royal jelly
type: Annuality
type: Article
type: Continuant
type: Year2008
type: Entity
type: Information Content Entity
type: Document
type: AcademicArticle
has publication venue: JOURNAL OF FOOD SCIENCE
type: Generically Dependent Continuant
type: Thing

Evaluation of the antioxidant potential of hyssop (Hyssopus officinalis) and rosemary (Rosmarinus officinallis L) extract in cooked pork meat
type: Year2003
type: AcademicArticle
type: Annuality
type: Thing
type: Generically Dependent Continuant
has publication venue: JOURNAL OF FOOD SCIENCE
type: Information Content Entity
type: Article
type: Entity
type: Continuant
type: Document

Development of a high sensory quality garlic paste.
type: Continuant
type: Information Content Entity
type: Generically Dependent Continuant
type: Year2003
type: Annuality
has publication venue: JOURNAL OF FOOD SCIENCE
type: Article
type: Document
type: Entity
type: AcademicArticle
type: Thing

Effect of paprika (Capsicum annum) on color of spanish-type sausages during the resting stage.
type: Article
type: Document
type: Year2002
has publication venue: JOURNAL OF FOOD SCIENCE
type: AcademicArticle
type: Entity
type: Annuality
type: Continuant
type: Thing
type: Information Content Entity
type: Generically Dependent Continuant

Aroma of canned peach halves acidified with clarified lemon juice
type: Entity
type: Document
type: Thing
type: Generically Dependent Continuant
type: AcademicArticle
type: Information Content Entity
has publication venue: JOURNAL OF FOOD SCIENCE
type: Year2003
type: Article
type: Continuant
type: Annuality

Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber.
type: AcademicArticle
has publication venue: JOURNAL OF FOOD SCIENCE
type: Entity
type: Annuality
type: Generically Dependent Continuant
type: Thing
type: Information Content Entity
type: Continuant
type: Document
type: Year2003
type: Article

Inorganic and Total Arsenic Contents in Rice and Rice-Based Foods Consumed by a Potential Risk Subpopulation: Sportspeople
type: Thing
type: Continuant
has publication venue: JOURNAL OF FOOD SCIENCE
type: Document
type: AcademicArticle
type: Information Content Entity
type: Entity
type: Article
type: Generically Dependent Continuant
type: Year2016
type: Annuality

Total and Inorganic Arsenic in Iranian Ric
type: Annuality
type: Continuant
type: Thing
type: Article
has publication venue: JOURNAL OF FOOD SCIENCE
type: Information Content Entity
type: Generically Dependent Continuant
type: Entity
type: Document
type: AcademicArticle
type: Year2015

Citrus Co-Products as Technological Strategy to Reduce Residual Nitrite Content in Meat Products
type: Document
has publication venue: JOURNAL OF FOOD SCIENCE
type: Thing
type: Information Content Entity
type: Generically Dependent Continuant
type: Annuality
type: Article
type: AcademicArticle
type: Year2009
type: Entity
type: Continuant

Improvement of the overall quality of table grapes stored under modified atmosphere packaging in combination with natural antimicrobial compounds
type: Continuant
type: Generically Dependent Continuant
type: Information Content Entity
type: Article
type: Year2007
type: AcademicArticle
type: Thing
type: Annuality
type: Document
has publication venue: JOURNAL OF FOOD SCIENCE
type: Entity

UTILIZATION OF LEMON ALBEDO IN DRY CURED SAUSAGES
type: Generically Dependent Continuant
has publication venue: JOURNAL OF FOOD SCIENCE
type: Continuant
type: Article
type: Entity
type: Thing
type: AcademicArticle
type: Annuality
type: Information Content Entity
type: Year2003
type: Document

Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries
type: AcademicArticle
type: Entity
type: Year2010
type: Continuant
type: Document
has publication venue: JOURNAL OF FOOD SCIENCE
type: Generically Dependent Continuant
type: Article
type: Thing
type: Information Content Entity
type: Annuality

Quality characteristics of ostrich liver paté
type: Year2004
type: Annuality
type: Generically Dependent Continuant
type: Thing
has publication venue: JOURNAL OF FOOD SCIENCE
type: Entity
type: Information Content Entity
type: Continuant
type: Article
type: AcademicArticle
type: Document

Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization
type: Continuant
type: AcademicArticle
type: Thing
type: Information Content Entity
type: Year2020
type: Document
type: Article
type: Annuality
has publication venue: JOURNAL OF FOOD SCIENCE
type: Generically Dependent Continuant
type: Entity

Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries
type: Article
type: Continuant
has publication venue: JOURNAL OF FOOD SCIENCE
type: Generically Dependent Continuant
type: Year2011
type: Thing
type: Entity
type: Document
type: Annuality
type: AcademicArticle
type: Information Content Entity

Effect of Thymol and Carvacrol Encapsulated in Hp-B-Cyclodextrin by Two Inclusion Methods against Geotrichum citri-aurantii.
type: Continuant
type: Document
type: Thing
has publication venue: JOURNAL OF FOOD SCIENCE
type: Annuality
type: Year2019
type: Information Content Entity
type: Generically Dependent Continuant
type: Entity
type: Article
type: AcademicArticle

Effects of Processing on the Quality of Preserved Quartered Artichokes Hearts
type: Annuality
type: AcademicArticle
type: Year2006
type: Continuant
type: Article
type: Generically Dependent Continuant
type: Information Content Entity
type: Document
type: Entity
type: Thing
has publication venue: JOURNAL OF FOOD SCIENCE

A comparative study between labeling and reality: the case of phytochemical composition of commercial pomegranate-based products
type: Document
type: Entity
type: Thing
type: Article
has publication venue: JOURNAL OF FOOD SCIENCE
type: Annuality
type: Generically Dependent Continuant
type: Information Content Entity
type: AcademicArticle
type: Year2017
type: Continuant

Arsenic bioaccessibility in cooked rice as affected by arsenic in cooking water
type: Continuant
type: AcademicArticle
type: Thing
type: Generically Dependent Continuant
type: Article
type: Information Content Entity
type: Year2012
has publication venue: JOURNAL OF FOOD SCIENCE
type: Annuality
type: Entity
type: Document

Total phenols and antioxidant capacity in 10 moroccan pomegranate varieties
type: Generically Dependent Continuant
type: Continuant
type: Document
type: Entity
type: Article
type: AcademicArticle
has publication venue: JOURNAL OF FOOD SCIENCE
type: Information Content Entity
type: Thing
type: Year2012
type: Annuality

Inorganic and Total Arsenic Contents in Rice-Based Foods for Children with Celiac Disease
type: Year2014
has publication venue: JOURNAL OF FOOD SCIENCE
type: Entity
type: Document
type: Annuality
type: Article
type: Information Content Entity
type: AcademicArticle
type: Continuant
type: Thing
type: Generically Dependent Continuant

Comparative effect of the addition of alpha-, beta-, or gamma-cyclodextrin on main sensory and physico-chemical parameters
type: Annuality
type: Year2011
type: Generically Dependent Continuant
type: Entity
type: Continuant
type: Information Content Entity
type: Thing
type: Article
has publication venue: JOURNAL OF FOOD SCIENCE
type: Document
type: AcademicArticle

Consumers' opinion on dried pomegranate arils to determine the best processing conditions
type: Document
type: Thing
type: Continuant
type: Article
type: Entity
type: Annuality
type: Information Content Entity
type: Generically Dependent Continuant
type: Year2018
type: AcademicArticle
has publication venue: JOURNAL OF FOOD SCIENCE

Arsenic contents in Spanish infant rice, pureed infant foods, and rice
type: Information Content Entity
type: Year2012
type: Article
type: Generically Dependent Continuant
type: Document
type: AcademicArticle
type: Thing
type: Entity
type: Continuant
has publication venue: JOURNAL OF FOOD SCIENCE
type: Annuality

Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement
type: Entity
type: Information Content Entity
type: Continuant
has publication venue: JOURNAL OF FOOD SCIENCE
type: Thing
type: Generically Dependent Continuant
type: Document
type: AcademicArticle
type: Article
type: Annuality
type: Year2020