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Journal of Food Science|May 25, 2010
Stochastic and deterministic model of microbial heat inactivationMaria G Corradini, Mark D Normand, Micha PelegJournal of Food Science|May 25, 2010
Consumer acceptance of ozone-treated whole shell eggsSetsuko Kamotani, Neal Hooker, Stephanie Smith, et al.Journal of Food Science|May 25, 2010
Inhibition of heterocyclic amine formation in beef patties by ethanolic extracts of rosemaryKanithaporn Puangsombat, J Scott SmithJournal of Food Science|May 25, 2010
Structural changes and functional properties of threadfin bream sarcoplasmic proteins subjected to pH-shifting treatments and lyophilizationJirawat Yongsawatdigul, Bung-Orn HemungJournal of Food Science|May 25, 2010
Comparison of tomatillo and tomato volatile compounds in the headspace by selected ion flow tube mass spectrometry (SIFT-MS)Yichi Xu, Sheryl BarringerJournal of Food Science|May 25, 2010
Effect of solid fat content on structure in ice creams containing palm kernel oil and high-oleic sunflower oilKristine K Sung, H Douglas GoffJournal of Food Science|May 25, 2010
Physical and oxidative stabilization of omega-3 fatty acids in surimi gelsSebnem Tolasa, Chong M Lee, Sukran CakliJournal of Food Science|May 25, 2010
Retention of antioxidant capacity of vacuum microwave dried cranberryGwen J Leusink, David D Kitts, Parastoo Yaghmaee, et al.Journal of Food Science|May 25, 2010
Migration of antimicrobial silver from composites of polylactide with silver zeolitesAvelina Fernández, Eva Soriano, Pilar Hernández-Muñoz, et al.Journal of Food Science|May 25, 2010
Uptake of tritiated liquids by individual breakfast cereal flakesWenceslao T Medina, Sophie Laurent, Enrique Brandan, et al.Pageof 883