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Journal of Food Science|May 25, 2010
Effects of boiling on the IgE-binding properties of tropomyosin of shrimp (Litopenaeus vannamei)Guang-Ming Liu, Hsiaopo Cheng, Jacqueline B Nesbit, et al.
Journal of Food Science|May 25, 2010
Natural antioxidants protect against cadmium-induced damage during pregnancy and lactation in rats' pupsMaría Teresa Antonio García, Elvira Luján Massó González
Journal of Food Science|May 25, 2010
Degradation kinetics of anthocyanin in blueberry juice during thermal treatmentCarolina Pereira Kechinski, Pâmela Virgínia Ramos Guimarães, Caciano Pelayo Zapata Noreña, et al.
Journal of Food Science|May 25, 2010
Antimicrobial property, antioxidant capacity, and cytotoxicity of essential oil from cumin produced in IranTolou Allahghadri, Iraj Rasooli, Parviz Owlia, et al.
Journal of Food Science|May 25, 2010
Potentialities of high-pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juicesFrancesca Patrignani, Lucia Vannini, Sylvain Leroy Sado Kamdem, et al.
Journal of Food Science|May 25, 2010
Rheological and thermal properties of polylactide/silicate nanocomposites filmsJasim Ahmed, Sunil K Varshney, Rafeal Auras
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