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Food Science & Nutrition|November 2, 2020
Assessment of genotype-trait interaction in maize (Zea mays L.) hybrids using GGT biplot analysisSeyed Habib Shojaei, Khodadad Mostafavi, Mahmoud Khosroshahli, et al.Food Science & Nutrition|November 2, 2020
Virgibacillus halodenitrificans ST-1 for fermentation of shrimp paste and hydrolysates of its proteaseXueqin Liu, Yanli Feng, Xiaohua Lai, et al.Food Science & Nutrition|November 2, 2020
Sichuan paocai fermented by mixed-starter culture of lactic acid bacteriaYuanli Luo, Yuling Liu, Ting Ren, et al.Food Science & Nutrition|November 2, 2020
The impact of quinoa flour on some properties of ayranYüsra Akkoyun, Seher ArslanFood Science & Nutrition|November 2, 2020
Novel strategy for food safety risk management and communication: Risk identification for benzoic acid residues in pickled vegetablesDing-Yan Lin, Cheng-Han Tsai, Ying Huang, et al.Food Science & Nutrition|November 2, 2020
Preliminary study on discrimination of transgenic cotton seeds using terahertz time-domain spectroscopyBin Li, Xiaochen ShenFood Science & Nutrition|November 2, 2020
Effect of potato flour on quality and staling properties of wheat-potato flour breadQian Ju, Yaoxi Li, Huaxing Sun, et al.Food Science & Nutrition|November 2, 2020
Dietary effects on breast cancer molecular subtypes, a 1:2 paired case-control studyGuohai Yuan, Jingjing Zhang, Yi Ren, et al.Food Science & Nutrition|November 2, 2020
Effects of Astragalus Membranaceus supplementation on oxidative stability of Cashmere goatYulong Luo, Lin Su, Rina Su, et al.Food Science & Nutrition|November 2, 2020
Effects of grape and pomegranate waste extracts on poultry carcasses microbial, chemical, and sensory attributes in slaughterhouseMajid Javanmard DakheliPageof 659