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Journal of Food Science|October 14, 2014
Characterization of physicochemical properties and IgE-binding of soybean proteins derived from the HHP-treated seedsHui Yang, Anshu Yang, Jinyan Gao, et al.Journal of Food Science|October 14, 2014
Effects of enrichment with polyunsaturated fatty acids (omega-3 and conjugated linoleic acid) on consumer liking of beef aged for 7 or 21 d evaluated at different locationsMaría Pérez-Juan, Carolina E Realini, Marta Barahona, et al.Journal of Food Science|October 15, 2014
Effect of soybean lecithin on iron-catalyzed or chlorophyll-photosensitized oxidation of canola oil emulsionJeesu Choe, Boyoung Oh, Eunok ChoeJournal of Food Science|September 11, 2014
Effect of ascorbic acid on the properties of ammonia caramel colorant additives and acrylamide formationHongxing Chen, Zhengbiao GuJournal of Food Science|August 9, 2014
Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goodsRebecca Walker, Angela Tseng, George Cavender, et al.Journal of Food Science|July 22, 2014
Effects of frozen storage on survival of Staphylococcus aureus and enterotoxin production in precooked tuna meatXulei Wu, Yi-Cheng SuJournal of Food Science|July 22, 2014
Optimization of homogenization-evaporation process for lycopene nanoemulsion production and its beverage applicationsSang Oh Kim, Thi Van Anh Ha, Young Jin Choi, et al.Journal of Food Science|July 23, 2014
Structural and functional properties of hemp seed protein productsSunday A Malomo, Rong He, Rotimi E AlukoJournal of Food Science|November 1, 2013
Mutagenicity of edible palm oil on the Ghanaian market before and after repeated heatingGeorge A Asare, Genevieve O Okyere, Matilda Asante, et al.Journal of Food Science|August 20, 2014
Survival of Escherichia coli O157:H7 during manufacture and storage of white brined cheeseTareq M Osaili, Anas A Al-Nabulsi, Amin N Olaimat, et al.Pageof 886