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Journal of Food Science|May 4, 2011
Genotoxicity evaluation of Moringa oleifera seed extract and lectinLucíola A D M M Rolim, Márcia F S Macêdo, Herbert Ary Sisenando, et al.Journal of Food Science|May 4, 2011
Ammonia gas permeability of meat packaging materialsFaris Karim, Faraj Hijaz, Curtis L Kastner, et al.Journal of Food Science|May 4, 2011
Rutin inhibits oleic acid induced lipid accumulation via reducing lipogenesis and oxidative stress in hepatocarcinoma cellsCheng-Hsun Wu, Ming-Cheng Lin, Hsueh-Chun Wang, et al.Journal of Food Science|May 4, 2011
Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compoundsYe-Jin Jo, In Hee Cho, Chi Kwang Song, et al.Journal of Food Science|May 4, 2011
Characteristics and antioxidant activity of Maillard reaction products from psicose-lysine and fructose-lysine model systemsYan Zeng, Xiaoxi Zhang, Yuping Guan, et al.Journal of Food Science|May 4, 2011
Antioxidant activity and phenolic compounds in organic red wine using different winemaking techniquesJuana Mulero, Pilar Zafrilla, Jose M Cayuela, et al.Journal of Food Science|May 4, 2011
Contents of phenolics and flavonoids and antioxidant activities in skin, pulp, and seeds of miracle fruitGeorge E Inglett, Diejun ChenJournal of Food Science|May 4, 2011
Channel catfish (Ictalurus punctatus) muscle protein isolate performance processed under different acid and alkali pH valuesM P Davenport, H G KristinssonJournal of Food Science|May 4, 2011
Effects of protein separation conditions on the functional and thermal properties of canola protein isolatesWajira A R Manamperi, Dennis P Wiesenborn, Sam K C Chang, et al.Journal of Food Science|May 4, 2011
Measuring and predicting head space pressure during retorting of thermally processed foodsGaurav Ghai, Arthur A Teixeira, Bruce A Welt, et al.Pageof 886