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Journal of Food Science|November 18, 2014
Comparison of 3 selective media for enumeration of Bacillus cereus in several food matrixesJung-Whan Chon, Kwang-Young Song, Hyunsook Kim, et al.Journal of Food Science|November 18, 2014
The pepsin digestibility of thermal gel products made from white croaker (Pennahia argentata) muscle in associating with myosin polymerization levelsNobuhiko Ueki, Jianrong Wan, Shugo WatabeJournal of Food Science|October 10, 2014
Impedimetric characterization of adsorption of Listeria monocytogenes on the surface of an aluminum-based immunosensorChanghoon Chai, Jooyoung Lee, Se-Wook Oh, et al.Journal of Food Science|October 16, 2014
Concentrations of volatile 4-alkyl-branched fatty acids in sheep and goat milk and dairy productsStefanie Kaffarnik, Yasemin Kayademir, Carolina Heid, et al.Journal of Food Science|November 20, 2020
Functional group changes and chemical bond-dependent dielectric properties of lotus seed flour with microwave vacuum dryingWeiwei Wang, Baodong Zheng, Yuting TianJournal of Food Science|November 5, 2020
Effects of wheat flour particle size on physicochemical properties and quality of noodlesErqi Guan, Jinyue Pang, Yuling Yang, et al.Journal of Food Science|November 7, 2020
Antifatigue effect of functional cookies fortified with mushroom powder (Tricholoma Matsutake) in miceNing Ma, Hongling Tao, Hengjun Du, et al.Journal of Food Science|November 11, 2020
Individual effects of enzymes and vital wheat gluten on whole wheat dough and bread propertiesLauren Tebben, Gengjun Chen, Michael Tilley, et al.Journal of Food Science|November 11, 2020
Quantification of γ-sorbitol crystal growth rate and solubility in the presence of mannitol and maltitolAmy E DeJong, Richard W HartelJournal of Food Science|September 5, 2020
Metabolomic profiling of food matrices: Preliminary identification of potential markers of microbial contaminationFederica Carraturo, Giovanni Libralato, Rodolfo Esposito, et al.Pageof 886