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Journal of Food Science|August 22, 2014
Carotenoids are effective inhibitors of in vitro hemolysis of human erythrocytes, as determined by a practical and optimized cellular antioxidant assayRenan C Chisté, Marisa Freitas, Adriana Z Mercadante, et al.Journal of Food Science|August 22, 2014
Improving the sensory and oxidative stability of cooked and chill-stored lamb using dietary rosemary diterpenesRafael Serrano, Jordi Ortuño, Sancho BañónJournal of Food Science|August 21, 2013
Effects of water activity on the lipid oxidation and antioxidants of dried laver (porphyra) during storage in the darkEunok Choe, Soojung OhJournal of Food Science|August 21, 2013
Partial characterization of ultrafiltrated soy protein hydrolysates with antioxidant and free radical scavenging activitiesEdgar I Jiménez-Ruiz, Ana M Calderón de la Barca, Rogerio R Sotelo-Mundo, et al.Journal of Food Science|August 21, 2013
Peel effects on phenolic composition, antioxidant activity, and making of pomegranate juice and wineHumaira Wasila, Xuan Li, Linwei Liu, et al.Journal of Food Science|August 21, 2013
Frequency and correlation of some enteric indicator bacteria and Salmonella in ready-to-eat raw vegetable salads from Mexican restaurantsCarlos A Gómez-Aldapa, Esmeralda Rangel-Vargas, Javier Castro-RosasJournal of Food Science|August 21, 2013
Impact of rearing conditions on the microbiological quality of raw retail poultry meatBridgshe Hardy, Nate Crilly, Sean Pendleton, et al.Journal of Food Science|August 21, 2013
Use of whey protein soluble aggregates for thermal stability-a hypothesis paperKelsey N Ryan, Qixin Zhong, Edward A FoegedingJournal of Food Science|August 9, 2013
Antioxidant, antibrowning, and cytoprotective activities of Ligustrum robustum (Rxob.) Blume extractZhi-Long Yu, Wei-Cai ZengJournal of Food Science|September 13, 2013
Distinguishing Nonpareil marketing group almond cultivars through multivariate analysesCraig A Ledbetter, Mark S SistersonPageof 886