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Food Science & Nutrition|October 12, 2023
Effect of packaging materials on lycopene vitamin C and water activity of dried tomato (Lycopersicon esculentum Mill.) powder during storageLelise Tilahun Dufera, Werner Hofacker, Albert Esper, et al.Food Science & Nutrition|October 12, 2023
Physicochemical, sensory, and antioxidant characteristics of stirred-type yogurt enriched with Lentinula edodes stipe powderHanyu Zhu, Zheng Chen, Geqing Li, et al.Food Science & Nutrition|October 12, 2023
Evaluation of zinc oxide nanocomposite with Aloe vera gel for packaging of chicken fillet against Salmonella typhi and Salmonella para typhi AMohammad Mehdi Soltan Dallal, Samira Karimaei, Maryam Hajighasem, et al.Food Science & Nutrition|October 12, 2023
Determinants of food security status of household in west Gojjam zone, EthiopiaChernet WorkuFood Science & Nutrition|October 13, 2023
Compositional profiling and sensory analysis of cauliflower by-products-enriched muffinsAmmara Tukassar, Rizwan Shukat, Iahtisham-Ul-Haq, et al.Food Science & Nutrition|October 12, 2023
The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion systemShahrokh Abbasi, Alireza Rafati, Seyed Mohammad Hashem Hosseini, et al.Food Science & Nutrition|October 12, 2023
Relationship among Chinese herb polysaccharide (CHP), gut microbiota, and chronic diarrhea and impact of CHP on chronic diarrheaHong Xue, Chun-Feng Mei, Feng-Yun Wang, et al.Food Science & Nutrition|October 12, 2023
Mango ginger (Curcuma amada Roxb.) may alleviate the effect of high-fat diet/streptozotocin-induced diabetes by activation of the GSK-3β/Fyn/Nrf2 pathwayEmrah Yazici, Emre Sahin, Nurhan Sahin, et al.Food Science & Nutrition|October 12, 2023
Combined antifungal effects of the vapor phases of Zataria multiflora and Cinnamomum zeylanicum essential oils against Aspergillus flavus and Penicillium citrinum in vitro and cheeseLoqman Imaz, Javad Aliakbarlu, Lin LinFood Science & Nutrition|October 12, 2023
Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar-based marinationKubra Unal, Ali Samet Babaoğlu, Mustafa KarakayaPageof 662