págs. 253-255
págs. 256-257
A Fast and Reliable Real‐Time PCR Method for Detection of Ten Animal Species in Meat Products
Lissandra Sousa Dalsecco, Rafael Melo Palhares, Pollyana Carvalho Oliveira, Lilian Viana Teixeira, Marcela Gonçalves Drummond, Denise Aparecida Andrade de Oliveira
págs. 258-265
págs. 266-274
págs. 275-283
págs. 284-293
págs. 294-299
Microbial and Chemical Shelf‐Life of Vacuum Steam‐Pasteurized Whole Flaxseed and Milled Flaxseed
Manoj Shah, Bridget Eklund, Luiz Gustavo Conde Lima, Teresa Bergholz, Clifford A. Hall
págs. 300-308
Iron Encapsulation in Water‐in‐Oil Emulsions: Effect of Ferrous Sulfate Concentration and Fat Crystal Formation on Oxidative Stability
págs. 309-317
págs. 318-325
Calorimetric Methods for Measuring Stability and Reusability of Membrane Immobilized Enzymes
Marco Mason, Matteo Scampicchio, Colette F. Quinn, Mark K. Transtrum, Nicholas Baker, Lee D. Hansen, Jason D. Kenealey
págs. 326-331
págs. 332-339
págs. 340-348
págs. 349-357
págs. 358-366
págs. 367-376
Juliana Alves Resende, Cláudia Oliveira Fontes, Alessandra Barbosa Ferreira‐Machado, Thiago César Nascimento, Vânia Lúcia Silva, Cláudio Galuppo Diniz
págs. 377-385
Microbiological Quality and Safety of Fresh Fruits and Vegetables at Retail Levels in Korea
Charles Nkufi Tango, Shuai Wei, Göker Gürbüz, Mohammad Shakhawat Hussain, Paul‐François Ngnitcho Kounkeu, Joong‐hyun Park, Se‐hun Kim, Deog-Hwan Oh
págs. 386-392
Dongqing Cheng, Songyan Zou, Ningbo Liao, Xiaofeng Shi, Jiang Chen, Yanjun Zhang, Liang Sun, Ronghua Zhang
págs. 393-400
págs. 401-408
Monitoring Shelf Life of Pasteurized Whole Milk Under Refrigerated Storage Conditions: Predictive Models for Quality Loss
Mohamed Ziyaina, Byju N. Govindan, Barbara A. Rasco, Todd Coffey, Shyam S. Sablani
págs. 409-418
págs. 419-423
págs. 424-431
págs. 432-439
págs. 440-445
Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables
Yiming Feng, Marta Albiol Tapia, Kyle Okada, Nuria Blanca Castaneda Lazo, Karen Chapman‐Novakofski, Carter Phillips, Soo-Yeun Lee
págs. 446-453
Inmaculada Gómez, María Victoria Sarriés Martínez, Francisco Clemente Ibáñez Moya, María José Beriáin Apesteguía
págs. 454-463
Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang
págs. 464-474
págs. 475-480
págs. 481-488
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