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Food Science & Nutrition|February 18, 2021
Fish sauce fermentation using Marinococcus halotolerans SPQ isolate as a starter cultureAnh Do Quynh Nguyen, Ashokkumar Sekar, Myoungjin Kim, et al.
Food Science & Nutrition|February 18, 2021
Safety evaluation of high-dose intake of casein-derived peptide Met-Lys-Pro in healthy adults: A randomized, double-blind, placebo-controlled trialNaoki Yuda, Miyuki Tanaka, Masahiko Tokushima, et al.
Food Science & Nutrition|February 18, 2021
Antioxidant, antimicrobial, and cytotoxic activities of extracts from the seed and pulp of Jujube (Ziziphus jujuba) grown in IranAhmad Rajaei, Davoud Salarbashi, Najmeh Asrari, et al.
Food Science & Nutrition|February 18, 2021
Probiotic Saccharomyces cerevisiae var. boulardii supernatant inhibits survivin gene expression and induces apoptosis in human gastric cancer cellsBabak Pakbin, Shaghayegh Pishkhan Dibazar, Samaneh Allahyari, et al.
Food Science & Nutrition|February 18, 2021
Fungal diversity of "solom" a Ghanaian traditional beverage of millet (Pennisetum glaucum)Nii Korley Kortei, Prince Asiedu, Theophilus Annan, et al.
Food Science & Nutrition|February 18, 2021
The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium-free ultrafiltration Feta cheese at the end of the 60-day ripening period: Physicochemical, proteolysis-lipolysis indices, microbial, colorimetric, and sensory evaluationRazieh Zonoubi, Mohammad Goli
Food Science & Nutrition|February 18, 2021
Influence of polysaccharide-based edible coatings on enzymatic browning and oxidative senescence of fresh-cut lettuceLi Li, Ping Yi, Changbao Li, et al.
Food Science & Nutrition|February 18, 2021
CFD simulation and experimental validation of in-container thermal processing in Fesenjan stewMaryam Soleymani Serami, Yousef Ramezan, Morteza Khashehchi
Food Science & Nutrition|February 18, 2021
Effect of simulated transport vibration on the quality of shiitake mushroom (Lentinus edodes) during storageFei Tao, Wenwei Chen, Zhenbao Jia
Food Science & Nutrition|February 18, 2021
Hypolipidemic, anti-inflammatory, and anti-atherosclerotic effects of tea before and after microbial fermentationXiujuan Deng, Yan Hou, Hongjie Zhou, et al.
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