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Food Science & Nutrition|September 30, 2020
Metabolic profiling revealed the organ-specific distribution differences of tannins and flavonols in pecanMengyang Xu, Pei Liu, Xiaodong Jia, et al.
Food Science & Nutrition|September 30, 2020
A study revealing volatile aroma produced by Pediococcus pentosaceus in dough fermentationYunxia Gong, Xiaobao Qi
Food Science & Nutrition|September 30, 2020
Safety evaluation of aqueous extracts of Sanghuangporus vaninii fruiting body in Sprague-Dawley ratsJinxi Huo, Yuqing Sun, Shi Zhong, et al.
Food Science & Nutrition|September 30, 2020
Preventive effect of insect tea primary leaf (Malus sieboldii (Regal) Rehd.) extract on D-galactose-induced oxidative damage in miceRuokun Yi, Xi Chen, Wenfeng Li, et al.
Food Science & Nutrition|September 30, 2020
A nondestructive testing method for soluble solid content in Korla fragrant pears based on electrical properties and artificial neural networkHaipeng Lan, Zhentao Wang, Hao Niu, et al.
Food Science & Nutrition|December 7, 2020
Gentiobiose and cellobiose content in fresh and fermenting cucumbers and utilization of such disaccharides by lactic acid bacteria in fermented cucumber juice mediumRedife Aslihan Ucar, Ilenys M Pérez-Díaz, Lisa L Dean
Food Science & Nutrition|December 7, 2020
Chemical analysis and sensory evaluation of honey produced by honeybee colonies fed with different sugar pastesBouchra Moumeh, María Dolores Garrido, Pedro Diaz, et al.
Food Science & Nutrition|December 7, 2020
Study of carbonyl compounds in white wine productionJakub Herzan, Kamil Prokes, Mojmir Baron, et al.
Food Science & Nutrition|December 7, 2020
Nondestructive monitoring of polyphenols and caffeine during green tea processing using Vis-NIR spectroscopyAlireza Sanaeifar, Xinyao Huang, Mengyuan Chen, et al.
Food Science & Nutrition|December 7, 2020
Interaction between iron and dihydromyricetin extracted from vine teaLiling Wang, Yuchuan Qin, Yanbin Wang, et al.
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