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Food Science & Nutrition|April 18, 2022
Daily intake of up to two eggs for 11 weeks does not affect the cholesterol balance of Chinese young adultsZhili Ma, Wei Wu, Dexin Zhang, et al.
Food Science & Nutrition|July 11, 2019
Domestic cooking methods affect nutrient, phytochemicals, and flavor content in mushroom soupYujing Sun, Feiyan Lv, Jinhu Tian, et al.
Food Science & Nutrition|July 11, 2019
Novel oleogel formulation based on amaranth oil: Physicochemical characterizationElahe Kamali, Mohammad Ali Sahari, Mohsen Barzegar, et al.
Food Science & Nutrition|July 11, 2019
Study on biochemical divergences of the meat and egg of freshwater prawns (Macrobrachium rosenbergii)Thi Mong Tho Nguyen, Tai-Yuan Chen, Chyuan-Yuan Shiau, et al.
Food Science & Nutrition|July 11, 2019
Biological activities of a garlic-Cirsium setidens Nakai blend fermented with Leuconostoc mesenteroidesEric Banan-Mwine Daliri, Sun-Il Choi, Bong-Yeon Cho, et al.
Food Science & Nutrition|July 11, 2019
Comparative study of chemical treatments in combination with extrusion for the partial conversion of wheat and sorghum insoluble fiber into solubleHuma Bader Ul Ain, Farhan Saeed, Muhammad Asif Khan, et al.
Food Science & Nutrition|July 11, 2019
Effects of Pleurotus eryngii (mushroom) powder and soluble polysaccharide addition on the rheological and microstructural properties of doughYuanyang Nie, Penghui Zhang, Chujun Deng, et al.
Food Science & Nutrition|July 11, 2019
The influence of yeast level and fermentation temperature on Ochratoxin A decrement during bread makingPayman Mozaffary, Jafar M Milani, Ali Heshmati
Food Science & Nutrition|March 14, 2022
Effect of different starch acetates on the quality characteristics of frozen cooked noodlesKangyi Zhang, Di Zhao, Xiaojing Ma, et al.
Food Science & Nutrition|March 14, 2022
Selection and identification of high-affinity aptamer of Kunitz trypsin inhibitor and their application in rapid and specific detectionYunxiang Bao, Dengzhao Zhu, Yang Zhao, et al.
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