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Food Science & Nutrition|January 1, 2020
Physicochemical, nutritional, and quality parameters of salted semidried mullet (Chelon haematocheilus) prepared with different processing methodsHee Geun Jo, Min Ji Kim, Bo Yeong Moon, et al.
Food Science & Nutrition|January 1, 2020
Effect of Artemisia sphaerocephala Krasch polysaccharide on the gelatinization and retrogradation of wheat starchXiaowen Li, Junjun Li, Xiuxiu Yin, et al.
Food Science & Nutrition|October 30, 2019
Using adaptive neuro-fuzzy inference system and multiple linear regression to estimate orange tasteMarzieh Mokarram, Hosein Amin, Mohammad R Khosravi
Food Science & Nutrition|October 30, 2019
Study on molecular mechanisms of nattokinase in pharmacological action based on label-free liquid chromatography-tandem mass spectrometryXia Pan, Pengyu Liang, Luyao Teng, et al.
Food Science & Nutrition|October 30, 2019
Antimicrobial activity of flavonoids from Sedum aizoon L. against Aeromonas in culture medium and in frozen porkFeng Xu, Shifeng Cao, Chunxing Wang, et al.
Food Science & Nutrition|October 30, 2019
Development and optimization of processing techniques for intermediate moisture muskmelon chunksAhmad Din, Muhammad Nadeem, Farhan Saeed, et al.
Food Science & Nutrition|October 30, 2019
Effect of conditioner and moisture content on flowability of yellow cornmealDipanshu Chinwan, M Elena Castell-Perez
Food Science & Nutrition|October 30, 2019
Genetic variation and relationship among content of vitamins, pigments, and sugars in baby leaf lettuceIvan Simko
Food Science & Nutrition|October 30, 2019
Fermented black radish (Raphanus sativus L. var. niger) attenuates methionine and choline deficient diet-induced nonalcoholic fatty liver disease in miceMeejung Ahn, Jeongtae Kim, Yuna Choi, et al.
Food Science & Nutrition|March 10, 2020
Purification, characterization, and identification of 3-hydroxy-4-methoxy benzal acrolein-an intermediate of synthesizing advantameBo-Ru Chen, Qiang Liu, Huan Wang, et al.
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