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Food Science & Nutrition|September 5, 2020
Valorization of the green waste parts from sweet potato (Impoea batatas L.): Nutritional, phytochemical composition, and bioactivity evaluationJingyang Hong, Taihua Mu, Hongnan Sun, et al.
Food Science & Nutrition|September 5, 2020
Exploration of heat and momentum transfer in turbulent mode during the precooling process of fruitHabibeh Nalbandi, Sadegh Seiiedlou
Food Science & Nutrition|September 5, 2020
Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentationYiming Fang, Rui Li, Zhong Chu, et al.
Food Science & Nutrition|September 5, 2020
Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry-fermented sausagesAfef Najjari, Mohamed Boumaiza, Sana Jaballah, et al.
Food Science & Nutrition|September 5, 2020
Kweichow Moutai ameliorates alcohol-induced liver fibrosis in mice by targeting the NFκB pathwayTao Yang, Yu Feng, Yifan Zhang, et al.
Food Science & Nutrition|September 5, 2020
Effect of brewing conditions using a single-serve coffee maker on black tea (Lapsang Souchong) qualityChunhua Ma, Yen-Con Hung
Food Science & Nutrition|September 5, 2020
Short-term GAA loading: Responders versus nonresponders analysisSergej M Ostojic
Food Science & Nutrition|November 2, 2020
Therapeutic and nutraceutical potentials of a brown seaweed Sargassum fusiformeJian Liu, Sibusiso Luthuli, Yue Yang, et al.
Food Science & Nutrition|November 2, 2020
Application of hyperspectral technology in detection of agricultural products and food: A ReviewMin Zhu, Dan Huang, Xin-Jun Hu, et al.
Food Science & Nutrition|November 2, 2020
Functional characteristics and microbiological viability of foam-mat dried Bambara groundnut (Vigna subterranea) yogurt from reconstituted Bambara groundnut milk powderZolelwa Hardy, Victoria A Jideani
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