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Journal of Food Science|March 16, 2012
Comparative study of the hepatoprotective efficacy of Artemisia iwayomogi and Artemisia capillaris on ethanol-administered miceHae-In Lee, Kyung-Ok Seo, Kyeong Won Yun, et al.Journal of Food Science|March 6, 2012
Effect of amino acids on red pigments and citrinin production in Monascus ruberHassan Hajjaj, Jean-Marie François, Gérard Goma, et al.Journal of Food Science|March 6, 2012
Temporal variation of microbiological and chemical quality of noncarbonated bottled drinking water sold in Sri LankaA T Herath, C L Abayasekara, Rohana Chandrajith, et al.Journal of Food Science|August 9, 2011
Innovative composite films of chitosan, methylcellulose, and nanoparticlesStefania Mura, Francesco Corrias, Giuseppe Stara, et al.Journal of Food Science|August 9, 2011
Changes in carotenoids, ascorbic acids, and quality characteristics by the pickling of paprika (Capsicum annuum l.) cultivated in KoreaJihyun Park, Suna Kim, Bokyung MoonJournal of Food Science|May 16, 2012
Transfer, attachment, and formation of biofilms by Escherichia coli O157:H7 on meat-contact surface materialsCatherine Simpson Beauchamp, Dimitra Dourou, Ifigenia Geornaras, et al.Journal of Food Science|May 16, 2012
Cassava starch-based films plasticized with sucrose and inverted sugar and reinforced with cellulose nanocrystalsJania B A da Silva, Fabiano V Pereira, Janice I DruzianJournal of Food Science|May 16, 2012
Inhibition of beef isolates of E. coli O157:H7 by orange oil at various temperaturesSean J Pendleton, Philip G Crandall, Steven C Ricke, et al.Journal of Food Science|December 20, 2016
Frequency Distribution in Domestic Microwave Ovens and Its Influence on Heating PatternDonglei Luan, Yifen Wang, Juming Tang, et al.Journal of Food Science|April 17, 2014
Investigation of variations in the acrylamide and N(ε) -(carboxymethyl) lysine contents in cookies during bakingLu Cheng, Cheng Jin, Ying ZhangPageof 886