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International Journal of Food Properties, Volume 9 Issue 3 2006

Increased IF from 0.615 to 1.020 ! (© 2009 Thomson Reuters, Journal Citations Reports®)
Increasing to 6 issues in 2010
ISSN: 1532-2386 (electronic) 1094-2912 (paper)
Publication Frequency: 4 issues per year
Subject: Food Analysis;
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Original Articles
Development of a Date Confectionery: Part 2. Relating Instrumental Texture to Sensory Evaluation
Amani S. Al-Rawahi;  Stefan Kasapis;  Sultan Al-Maamari; Abdullah M. Al-Saadi
Pages 365 – 375
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Linear Viscoelastic Properties of Regular- and Reduced-Fat Pasteurized Process Cheese During Heating and Cooling
R. Subramanian;  K. Muthukumarappan; S. Gunasekaran
Pages 377 – 393
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Mycoflora and Aflatoxin Content of Hazelnuts, Walnuts, Peanuts, Almonds and Roasted Chickpeas (LEBLEBI) Sold in Turkey
Mustafa Gürses
Pages 395 – 399
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Physicochemical and Organoleptic Properties of Yogurt with Cornelian Cherry Paste
S. Celik;  I. Bakırcı; I. G. Şat
Pages 401 – 408
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Modeling Shrinkage and Density Changes During Microwave-Vacuum Drying of Button Mushroom
S. K. Giri; Suresh Prasad
Pages 409 – 419
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Dynamic Isopiestic Method (DIM): Measuring Moisture Sorption Isotherm of Freeze-Dried Garlic Powder and Other Potential Uses of DIM
Mohammad Shafiur Rahman; Rashid Hamed Al-Belushi
Pages 421 – 437
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Firmness Evaluation by Drop Impact Characteristics for Peach
Jun Wang; Bin Teng
Pages 439 – 451
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Instrumental Textural Characteristics of Restructured Carrot Cubes
S. S. Manjunatha; D.K. Das Gupta
Pages 453 – 462
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Characteristics of Volatile Compounds of Starches Extracted with Aqueous Solutions
Abdulvahit Sayaslan
Pages 463 – 473
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Nano-Emulsion Production by Sonication and Microfluidization—A Comparison
Seid Mahdi Jafari;  Yinghe He; Bhesh Bhandari
Pages 475 – 485
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Nondestructive Monitoring of Ripeness in Mango Cultivars by Acoustic Resonance Spectroscopy
P. S. Raju;  J. H. Jagannath;  N. Ashok;  D.K. Das Gupta; A. S. Bawa
Pages 487 – 501
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Assessment of the Anti-Microbial Activity of Dried Garlic Powders Produced by Different Methods of Drying
Mohammad Shafiur Rahman;  Houd Ibrahim Al-Sheibani;  Mohd Hamad Al-Riziqi;  Ann Mothershaw;  Nejib Guizani; Gunnar Bengtsson
Pages 503 – 513
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Selected Microbiological Properties of Kashar Cheese Samples Preserved with Potassium Sorbate
Cihat Ozdemir; M. Demirci
Pages 515 – 521
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Ripening Profile of Semi-Hard Standard Goat Cheese Made From Pasteurized Milk
Nejib Guizani;  Zaher Al-Attabi;  Stefan Kasapis; Osman Mahgoub Gaafar
Pages 523 – 532
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Electrical Conductivities of Liquid Egg Products and Fruit Juices Exposed to High Pulsed Electric Fields
Malek Amiali;  Michael O. Ngadi;  Vijaya G. S. Raghavan; D. H. Nguyen
Pages 533 – 540
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Effect of the Osmotic Pre-Treatment on the Convective Air Drying Kinetics of Pear Var. Blanquilla
C. González-Martínez;  M. Cháfer;  K. Xue; A. Chiralt
Pages 541 – 549
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Identification of Lactic Acid Bacteria Isolated from Tulum Cheese During Ripening Period
Mustafa Gurses; Ahmet Erdogan
Pages 551 – 557
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Composition, Color and Mechanical Characteristics of Pretreated Candied Chestnuts
Figen Korel; Murat Ö. Balaban
Pages 559 – 572
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Optimization of Solvent Extraction and Direct Transmethylation Methods for the Analysis of Egg Yolk Lipids
Matthias Schreiner
Pages 573 – 581
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Effect of Initial Baking and Storage Time on Pasting Properties and Aging of Par-Baked and Rebaked Rye Bread
M. Murat Karaoglu
Pages 583 – 596
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