Journal of Food Science, 0022-1147

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  1. 2018
  2. 2014
  3. The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate

    Glicerina, V., Balestra, F., Dalla Rosa, M., Björn Bergenståhl, Eva Tornberg & Romani, S., 2014, In : Journal of Food Science. 79, 7, p. E1359-E1365

    Research output: Contribution to journalArticle

  4. 2011
  5. 2010
  6. The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod (Gadus morhua)

    Thorarinsdottir, K. A., Arason, S., Thorkelsson, G., Sigurgisladottir, S. & Eva Tornberg, 2010, In : Journal of Food Science. 75, 8, p. E544-E551

    Research output: Contribution to journalArticle

  7. 2007
  8. Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours

    Pérez, E. E., Gutiérrez, M. E., De Delahaye, E. P., J. Tovar & Lares, M., 2007 Aug 1, In : Journal of Food Science. 72, 6

    Research output: Contribution to journalArticle

  9. 2005
  10. Effect of near-infrared radiation and jet impingement heat transfer on crust formation of bread

    Olsson, E. E. M., Trägårdh, C. & Ahrne, L. M., 2005, In : Journal of Food Science. 70, 8, p. E484-E491

    Research output: Contribution to journalArticle

  11. 2003
  12. Effects of boiling on dietary components in fresh and stored white cabbage (Brassica oleracea var. cap).

    Wennberg, M., Engqvist, G. & Margareta Nyman, 2003, In : Journal of Food Science. 68, 5, p. 1615-1621

    Research output: Contribution to journalArticle

  13. 2002
  14. Comparison of oil from Nigella damascena seed recovered by pressing, conventional solvent extraction and carbon dioxide extraction

    Dauksas, E., Venskutonis, PR. & Sivik, B., 2002, In : Journal of Food Science. 67, 3, p. 1021-1024

    Research output: Contribution to journalArticle

  15. Properties of arrowroot starch treated with aqueous HCl at ambient temperature

    John, JK., Raja, KCM., Rani, S., Moorthy, SN. & Eliasson, A-C., 2002, In : Journal of Food Science. 67, 1, p. 10-14

    Research output: Contribution to journalArticle

  16. 1980
  17. 1978
  18. Functional Characterization of Protein Stabilized Emulsions: Standardized Emulsifying Procedure.

    Eva Tornberg & Lundh, G., 1978, In : Journal of Food Science. 43, 5, p. 1553-1558

    Research output: Contribution to journalArticle

  19. 1977
  20. Functional Characterization of Protein Stabilized Emulsions: Effect of Processing.

    Eva Tornberg & Hermansson, A-M., 1977, In : Journal of Food Science. 42 , 2, p. 468-472

    Research output: Contribution to journalArticle