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Journal of Food Science|May 4, 2011
Osmosonication of blackberry juice: impact on selected pathogens, spoilage microorganisms, and main quality parametersEric Wong, Fabrice Vaillant, Ana PérezJournal of Food Science|May 4, 2011
Prevalence and characterization of Campylobacter jejuni isolated from pasture flock poultryIrene Hanning, Debabrata Biswas, Paul Herrera, et al.Journal of Food Science|May 4, 2011
Relating instrumental texture, determined by variable-blade and Allo-Kramer shear attachments, to sensory analysis of rainbow trout, Oncorhynchus mykiss, filletsAunchalee Aussanasuwannakul, Patrick Brett Kenney, Robert G Brannan, et al.Journal of Food Science|May 4, 2011
Effect of organic poultry purchase frequency on consumer attitudes toward organic poultry meatEllen Van Loo, Vincenzina Caputo, Rodolfo M Nayga, et al.Journal of Food Science|May 4, 2011
Assessment of dietary intake of patulin from baby foodsElisabetta Bonerba, Rossella Conte, Edmondo Ceci, et al.Journal of Food Science|May 4, 2011
Amelioration of cadmium-induced oxidative stress, impairment in lipids and plasma lipoproteins by the combined treatment with quercetin and α-tocopherol in ratsS Milton Prabu, K Shagirtha, J RenugadeviJournal of Food Science|May 4, 2011
Aroma recovery from roasted coffee by wet grindingJ Baggenstoss, D Thomann, R Perren, et al.Journal of Food Science|May 4, 2011
Comparison of physical, chemical, and sensorial characteristics between U.S.-imported and Northwestern Mexico retail beefH González-Rios, A Peña-Ramos, M Valenzuela, et al.Journal of Food Science|May 4, 2011
Effects of alpha-tocopherol on lactones in beef headspace during storageA Watanabe, M Imanari, M Higuchi, et al.Journal of Food Science|May 4, 2011
Physical, mechanical, and barrier properties of carp and mammalian skin gelatin filmsGeorge Ninan, Jose Joseph, Zynudheen AbubackerPageof 886