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International Journal of Food Science|February 24, 2016
Arsenic Species in Edible Seaweeds Using In Vitro Biomimetic Digestion Determined by High-Performance Liquid Chromatography Inductively Coupled Plasma Mass SpectrometryYan-Fang Zhao, Ji-Fa Wu, De-Rong Shang, et al.International Journal of Food Science|February 24, 2016
Determination of Trace Metals and Essential Minerals in Selected Fruit Juices in Minna, NigeriaA I Ajai, S S Ochigbo, Z Abdullahi, et al.International Journal of Food Science|February 24, 2016
Physicochemical Properties of Flaxseed Fortified Extruded Bean SnackNaveen Vadukapuram, Clifford Hall, Mehmet Tulbek, et al.International Journal of Food Science|February 24, 2016
Improvement of the Quality and the Shelf Life of the High Oxygen Modified Atmosphere Packaged Veal by Superficial Spraying with Dihydroquercetin SolutionStefan Georgiev Dragoev, Alexandar Stoyanov Staykov, Kiril Petrov Vassilev, et al.International Journal of Food Science|February 24, 2016
Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour BlendsUdeme Joshua Josiah Ijah, Helen Shnada Auta, Mercy Oluwayemisi Aduloju, et al.International Journal of Food Science|February 24, 2016
Dissolution of Lipid-Based Matrices in Simulated Gastrointestinal Solutions to Evaluate Their Potential for the Encapsulation of Bioactive Ingredients for FoodsYves Raymond, Claude P ChampagneInternational Journal of Food Science|February 24, 2016
Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage BlendPushkala Ramachandran, Srividya NagarajanInternational Journal of Food Science|February 24, 2016
Rheology of Indian Honey: Effect of Temperature and Gamma RadiationSudhanshu Saxena, Lata Panicker, Satyendra GautamInternational Journal of Food Science|February 24, 2016
Benzene as a Chemical Hazard in Processed FoodsVânia Paula Salviano Dos Santos, Andréa Medeiros Salgado, Alexandre Guedes Torres, et al.International Journal of Food Science|March 9, 2016
Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)Noelia Z Palavecino Prpich, Marcela P Castro, María E Cayré, et al.Pageof 85