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Journal of Food Science|May 4, 2011
Attenuation of fatty liver and prevention of hypercholesterolemia by extract of Curcuma longa through regulating the expression of CYP7A1, LDL-receptor, HO-1, and HMG-CoA reductaseWing-Fat Yiu, Pui-Long Kwan, Cho-Yee Wong, et al.Journal of Food Science|May 4, 2011
Factors of influence in the distribution of mold in the air in a wine cellarE Ocón, A R Gutiérrez, P Garijo, et al.Journal of Food Science|May 4, 2011
Differentiation of lactococci from 2 Greek cheeses with protected designation of origin by phenotypic criteria and RAPD-PCRSofia Pavlidou, Despina Bozoudi, Magdalini Hatzikamari, et al.Journal of Food Science|May 4, 2011
Effects of various plasticizers and nanoclays on the mechanical properties of red algae filmS A Jang, Y J Shin, Y B Seo, et al.Journal of Food Science|May 4, 2011
Visible/near-infrared spectroscopy detects autolytic changes during storage of Atlantic salmon (Salmo salar L.)Izumi Sone, Ragnar L Olsen, Reidun Dahl, et al.Journal of Food Science|June 1, 2011
Growth promotion of Bifidobacterium species by poultry bone and meat trimming hydrolyzateCamilla Lazzi, Federica Meli, Arnaldo Dossena, et al.Journal of Food Science|June 1, 2011
Correlating changes that occur in chemical properties with the generation of antioxidant capacity in different sugar-amino acid Maillard reaction modelsXiu-Min Chen, David D KittsJournal of Food Science|August 3, 2011
Phenolic composition, isolation, and structure of a new deoxyloganic acid derivative from Dhokar and Gemri-Dhokar olive cultivarsGhayth Rigane, Ridha Ben Salem, Sami Sayadi, et al.Journal of Food Science|August 3, 2011
Egg yolk phosvitin and functional phosphopeptides--reviewHimali Samaraweera, Wan-gang Zhang, Eun Joo Lee, et al.Journal of Food Science|August 10, 2011
Antioxidant and antiinflammation capacities of some pear cultivarsXia Li, Wen-Yuan Gao, Li-Jing Huang, et al.Pageof 886