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Journal of Food Science|February 25, 2020
Effects and molecular mechanisms of Ninghong black tea extract in nonalcoholic fatty liver disease of ratsYu Shen, Xiaojuan Xiao, Kunlu Wu, et al.Journal of Food Science|February 11, 2020
Effects of Maillard-reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternativesJie Hong Chiang, Allan K Hardacre, Michael E ParkerJournal of Food Science|February 12, 2020
Extraction optimization and purification of anthocyanins from Lycium ruthenicum Murr. and evaluation of tyrosinase inhibitory activity of the anthocyaninsMeilun Shen, Kang Liu, Yefei Liang, et al.Journal of Food Science|February 12, 2020
Characterization of Salmonella spp.-specific bacteriophages and their biocontrol application in chicken breast meatJin Hee Kim, Hee Jeong Kim, Soo Jin Jung, et al.Journal of Food Science|February 14, 2020
Effects of different thawing methods on physicochemical properties and structure of largemouth bass (Micropterus salmoides)Luyun Cai, Jiangli Wan, Xiuxia Li, et al.Journal of Food Science|February 5, 2020
Determination of norfloxacin residues in foods by exploiting the coffee-ring effect and paper-based microfluidics device coupling with smartphone-based detectionEvan Trofimchuk, Azadeh Nilghaz, Selina Sun, et al.Journal of Food Science|February 5, 2020
The potential for microwave technology and the ideal profile method to aid in salt reductionSasha M Barnett, Shyam S Sablani, Juming Tang, et al.Journal of Food Science|March 10, 2020
Magnetic solid-phase extraction based on magnetic carbon particles from coffee grounds for determining phthalic acid esters in plastic bottled waterNho-Eul Song, Min-Cheol Lim, Sung-Wook Choi, et al.Journal of Food Science|February 21, 2020
Isoflavone profiles and antioxidant properties in different parts of soybean sproutMin-Ah Kim, Mi-Ja KimJournal of Food Science|February 21, 2020
Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custardPing Tong, Liji Xiong, Jinyan Gao, et al.Pageof 886