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Food & Function|November 28, 2022
The interaction between tea polyphenols and wheat gluten in dough formation and bread makingWangyan Qin, Junxiang Pi, Genyi Zhang
Food & Function|November 30, 2022
UPLC-ESI-Q-TOF-MSE-based metabolomics analysis of Acer mono sap and evaluation of osteogenic activity in mouse osteoblast cellsKarthi Natesan, Thimmarayan Srivalli, Harshavardhan Mohan, et al.
Food & Function|December 1, 2022
Inter-individual characteristics on basic taste recognition thresholds in a college-aged cohort: potential predictive factorsMarta Trius-Soler, Emily P Laveriano-Santos, Clara Góngora, et al.
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