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International Journal of Food Properties, Volume 11 Issue 2 2008

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
Hypoallergenic Characteristics of Wheat Flour Produced by Stepwise Polishing
Tri Handoyo;  Mitsugu Akagawa;  Naofumi Morita;  Tomoko Maeda; Toshio Mitsunaga
Pages 243 – 252
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Flavour Changes in Asian White Radish (Raphanus sativus) Produced by Different Methods of Drying and Salting
R. C. Coogan; R. B. H. Wills
Pages 253 – 257
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Chemical and Instrumental Assessment of Green Tea Sensory Preference
Y. R. Liang;  Q. Ye;  J. Jin;  H. Liang;  J. L. Lu;  Y. Y. Du; J. J. Dong
Pages 258 – 272
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Chemical Composition and Fatty Acid Profile of the Lipid Fractions of Selected Nigerian Indigenous Oilseeds
J. A. O. Oyekunle; A. A. Omode
Pages 273 – 281
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Dynamic Rheological Properties of Process Cheese: Effect of Ca and P Content, Residual Lactose, Salt-to-Moisture Ratio and Cheese Temperature
A. C. Biswas;  K. Muthukumarappan; L. E. Metzger
Pages 282 – 295
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Rheological Properties of Liquid Egg Products (LEPS)
Mehmet Resat Atılgan; Sevcan Unluturk
Pages 296 – 309
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Predictive Modeling of Spring Wheat Varieties by Cluster Analysis
Ijaz Ahmad;  Faqir Muhammad Anjum;  Masood Sadiq Butt;  Shahzad Hussain; Muhammad Issa Khan
Pages 310 – 320
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Rheological Characterization of Commercial Baby Fruit Purees
E. Álvarez;  M. A. Cancela;  N. Delgado-Bastidas; R. Maceiras
Pages 321 – 329
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Antiradical Activity Evaluation of Some Plants Used in the Romanian Cuisine
M. R. Szabo;  C. Idiţoiu;  D. Chambree; A. X. Lupea
Pages 330 – 338
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Functional Properties of Grass Carp (Ctenopharyngodon Idella), Nile Perch (Lates Niloticus) and Nile Tilapia (Oreochromis Niloticus) Skin Hydrolysates
Joseph Wasswa;  Jian Tang; Xiaohong Gu
Pages 339 – 350
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The Effect of Cooking Water Composition on Textural and Cooking Properties of Spaghetti
Nesli Sozer; Ahmet Kaya
Pages 351 – 362
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Lipid Encapsulation in Glassy Matrices of Sugar-Gelatin Systems in Freeze-Drying
Vikas Kaushik; Yrjö H. Roos
Pages 363 – 378
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Optimization of Blanching Conditions Prior to Deep Fat Frying of Yam Slices
O. P. Sobukola;  S. O. Awonorin;  L. O. Sanni; F. O. Bamiro
Pages 379 – 391
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Influence of Variety, Moisture Content, Kernel Size and Applied Current Frequency on the Electric Properties of Wheat Grain
Katarzyna Majewska;  Joanna K. Banach;  Ryszard Żywica; Ireneusz Białobrzewski
Pages 392 – 406
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Lactic Microflora Present in Liqvan Ewes' Milk Cheese
Javad Barouei;  Ahmad Karbassi;  Hamid B. Ghoddusi; Ali Mortazavi
Pages 407 – 414
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Thermal Properties of Starch-Based Biodegradable Foams Produced Using Supercritical Fluid Extrusion (SCFX)
Irfana Mariam;  Ki Yul Cho; Syed S. H. Rizvi
Pages 415 – 426
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Effects of Expanded Polytetrafluoroethylene as a Packaging Material on the Appearance and Texture of Microwave-Baked Soy Cookies
Jing Wang;  Daniel J. McDowell;  Tae-Shik Hahm; Y. Martin Lo
Pages 427 – 438
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Thermal Degradation Kinetics of Pigments and Visual Color in Watermelon Juice
Radhika Sharma;  Devinder Kaur;  D. P. S. Oberoi; D. S. Sogi
Pages 439 – 449
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Antioxidant, Antimicrobial, Antifungal, and Antiradical Activities of Cyclotrichium Niveum (BOISS.) Manden and Scheng
Ilhami Gulcin;  Ahmet Zafer Tel; Ekrem Kirecci
Pages 450 – 471
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Total Phenolics, Antioxidant Activities, and Anthocyanins of Different Grape Seed Cultivars Grown in Jordan
Taha M. Rababah;  Khalil I. Ereifej;  Majdi A. Al-Mahasneh;  Khalid Ismaeal;  Al-Gutha Hidar; W. Yang
Pages 472 – 479
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