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Food Science & Nutrition|May 30, 2019
Grape peel (Syrah var.) jam as a polyphenol-enriched functional food ingredientFrederico Lopes Amorim, Mariana Barros de Cerqueira Silva, Marina Gonçalves Cirqueira, et al.
Food Science & Nutrition|May 30, 2019
Optimization of textural characteristics of restructured pimiento strips by response surface methodologySeyyed Mohammad Reza Mousavi, Ali Rafe, Samira Yeganehzad
Food Science & Nutrition|May 30, 2019
The potential use of bromelain as a natural oral medicine having anticarcinogenic activitiesJung-Ha Lee, Jin-Tae Lee, Hae-Ryoun Park, et al.
Food Science & Nutrition|May 30, 2019
Identification of acrolein metabolites in human buccal cells, blood, and urine after consumption of commercial fried foodTse-Wen Wang, Jin-Hui Liu, Han-Hsing Tsou, et al.
Food Science & Nutrition|May 30, 2019
Microbiological characteristics of smoked and smoked-dried fish processed in BeninDona Gildas Hippolyte Anihouvi, Yénoukounmè Euloge Kpoclou, Marleen Abdel Massih, et al.
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