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Journal of Food Science|May 4, 2011
Documentation of fatty acid profiles in lamb meat and lamb-based infant foodsAnna Nudda, Michelle K McGuire, Gianni Battacone, et al.Journal of Food Science|May 4, 2011
Accumulation of stimulants of Toll-like receptor (TLR)-2 and TLR4 in meat products stored at 5 °CClett ErridgeJournal of Food Science|May 4, 2011
Antibacterial activities of blueberry and muscadine phenolic extractsYoen Ju Park, Ronita Biswas, Robert Dixon Phillips, et al.Journal of Food Science|May 4, 2011
Quality of mango nectar processed by high-pressure homogenization with optimized heat treatmentAlline Artigiani Lima Tribst, Mark Alexandrow Franchi, Pilar Rodriguez de Massaguer, et al.Journal of Food Science|May 4, 2011
Discrimination of Alicyclobacillus strains using nitrocellulose membrane filter and attenuated total reflectance fourier transform infrared spectroscopyJun Wang, Tianli Yue, Yahong Yuan, et al.Journal of Food Science|May 4, 2011
Poly (DL-lactide-co-glycolide) (PLGA) nanoparticles with entrapped trans-cinnamaldehyde and eugenol for antimicrobial delivery applicationsCarmen Gomes, Rosana G Moreira, Elena Castell-PerezJournal of Food Science|May 4, 2011
The biomimetic immunoassay based on molecularly imprinted polymer: a comprehensive review of recent progress and future prospectsZ X Xu, H J Gao, L M Zhang, et al.Journal of Food Science|May 4, 2011
Effect of salicylic acid treatment on postharvest quality, antioxidant activities, and free polyamines of asparagusYunxiao Wei, Zhenfeng Liu, Yujing Su, et al.Journal of Food Science|May 4, 2011
Effect of the gamma radiation dose rate on psychrotrophic bacteria, thiobarbituric acid reactive substances, and sensory characteristics of mechanically deboned chicken meatPoliana P Brito, Heliana Azevedo, Kátia M V A B Cipolli, et al.Journal of Food Science|May 4, 2011
Effect of microwave heating during alkaline-cooking of aflatoxin contaminated maizeG C Pérez-Flores, E Moreno-Martínez, A Méndez-AlboresPageof 886