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Food Science & Nutrition|December 18, 2023
Mitigating physical hazards in food processing: Risk assessment and preventive strategiesHelen Onyeaka, Dassalegn Daraje Jalata, Solomon Abate Mekonnen
Food Science & Nutrition|December 18, 2023
Risk assessment of norovirus and hepatitis A virus in strawberries imported into ChinaJunjie Zhong, Yunfeng Yang, Hui Zhang, et al.
Food Science & Nutrition|December 18, 2023
Impact of sodium alginate-based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculated Listeria monocytogenesMahsa Hashemi, Majid Aminzare, Hassan Hassanzadazar, et al.
Food Science & Nutrition|December 18, 2023
Enhancing canola oil's shelf life with nano-encapsulated Mentha aquatica extract for optimal antioxidant performanceJavad Tavakoli, Habib Abbasi, Sara Gashtasebi, et al.
Food Science & Nutrition|December 18, 2023
Food-grade phytosome vesicles for nanoencapsulation of labile C-glucosylated xanthones and dihydrochalcones present in a plant extract matrix-Effect of process conditions and stability assessmentChantelle Human, Marique Aucamp, Dalene de Beer, et al.
Food Science & Nutrition|December 18, 2023
Development of a rapid, sensitive, and selective LC-MS/MS method for quantifying curcumin levels in healthy human urine: Effect of pepper on curcumin bioavailabilitySana Khajeh Pour, Cynthia Blanton, Biwash Ghimire, et al.
Food Science & Nutrition|December 18, 2023
Clover microgreen incorporation in diet-controlled diabetes and counteracted aflatoxicosis of ratsTahany A A Aly, Sara M Mohamed, Marwa S Khattab, et al.
Food Science & Nutrition|December 18, 2023
Insights into momentous aroma dominating the characteristic flavor of jasmine teaYueling Zhao, Shunyu Li, Xiao Du, et al.
Food Science & Nutrition|December 18, 2023
Quality preservation and decay reduction of minimally processed seedless barberry fruit via postharvest ultrasonic treatmentMohammad Reza Saebi, Farid Moradinezhad, Elham Ansarifar
Food Science & Nutrition|March 8, 2024
Nutritional composition and staling properties of gluten-free bread-added fermented acorn flourAyşe Levent, Kübra Aktaş
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