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Journal of Food Science|March 16, 2012
Role of glassy state on stabilities of freeze-dried probioticsChalat Santivarangkna, Mathias Aschenbrenner, Ulrich Kulozik, et al.Journal of Food Science|March 16, 2012
Consumer preferences and willingness to pay for value-added chicken product attributesLorelei Martínez Michel, Sven Anders, Wendy V WismerJournal of Food Science|July 7, 2011
Effects of turmeric, shallot extracts, and their combination on quality characteristics of vacuum-packaged rainbow trout stored at 4 ± 1 °CSamaneh Pezeshk, Masoud Rezaei, Hedayat HosseiniJournal of Food Science|July 7, 2011
Anthocyanins remain stable during commercial blackcurrant juice processingGary M Woodward, Danielle McCarthy, Danh Pham-Thanh, et al.Journal of Food Science|July 7, 2011
Microencapsulated antimicrobial compounds as a means to enhance electron beam irradiation treatment for inactivation of pathogens on fresh spinach leavesCarmen Gomes, Rosana G Moreira, Elena Castell-PerezJournal of Food Science|May 4, 2011
Influence of cell integrity on textural properties of raw, high pressure, and thermally processed onionsM E Gonzalez, J A Jernstedt, D C Slaughter, et al.Journal of Food Science|May 4, 2011
Quality assessment of salted, modified atmosphere packaged rainbow trout under treatment with oregano essential oilNikoletta Pyrgotou, Vasiliki Giatrakou, Athina Ntzimani, et al.Journal of Food Science|May 4, 2011
Safety and quality assessment during the ozonation of cloudy apple juiceS Patil, B Torres, B K Tiwari, et al.Journal of Food Science|May 4, 2011
Absence of association of autoinducer-2-based quorum sensing with heat and acid resistance of SalmonellaYohan Yoon, John N SofosJournal of Food Science|May 4, 2011
Molecular epidemiology of microorganisms isolated from food workers and enteral feeding of public hospitalsLiana J Borges, Maria Raquel H Campos, Juliana L Cardoso, et al.Pageof 886