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Food Science & Nutrition|May 10, 2024
The effect of stir-frying on the aging of oat flour during storage: A study based on lipidomicsYuanyuan Zhang, Minjun Sun, Rui Huo, et al.
Food Science & Nutrition|May 10, 2024
Sensory properties of selected biofortified common bean (Phaseolus vulgaris) varieties grown in BurundiMary W Muroki, Lydiah M Waswa, Robert Fungo, et al.
Food Science & Nutrition|November 16, 2023
The synergistic effect of titanium dioxide nanoparticles and yeast isolated from fermented foods in reduction of aflatoxin B1Shohreh Nasiri Poroj, Mohaddeseh Larypoor, Mohammad Reza Fazeli, et al.
Food Science & Nutrition|November 16, 2023
Hesperidin reduces serum levels of triglyceride after coronary artery bypass graft surgeryZahra Booyani, Naheed Aryaeian, Negar Omidi, et al.
Food Science & Nutrition|November 16, 2023
Comparison of green and synthetic silver nanoparticles in zein-based edible films: Shelf-life study of cold-stored turkey breastsAmmar Mohammed Ali Eesa, Behnaz Bazargani-Gilani, Shaimaa Obaid Hasson
Food Science & Nutrition|November 16, 2023
Retraction: Kweichow Moutai ameliorates alcohol-induced liver fibrosis in mice by targeting the NFκB pathway
Food Science & Nutrition|November 16, 2023
Street-vended grilled beef sausages as potential vehicles of bacterial and fungal pathogens: An exploratory survey in Ho, the capital city of the Volta Region of GhanaBanabas Nkekesi, Priscilla Amenya, George Aboagye, et al.
Food Science & Nutrition|November 16, 2023
Sensorial, textural, and rheological analysis of novel pistachio-based chocolate formulations by quantitative descriptive analysisMorad Mousazadeh, Mohammad Mousavi, Zahra Emam-Djomeh, et al.
Food Science & Nutrition|November 16, 2023
Influence of processing temperature on production of red beetroot powder as a natural red colorant using foam-mat drying: Experimental and modeling studyGolnaz Bahriye, Saeed Dadashi, Jalal Dehghannya, et al.
Food Science & Nutrition|November 16, 2023
Effect of Aloe vera and carboxymethyl cellulose-derived binary blend edible coating on the shelf life of fresh-cut appleMansuri M Tosif, Aarti Bains, Sanju Bala Dhull, et al.
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