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Journal of Food Science|May 20, 2022
Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juiceYuanyuan Liu, Cheng Yang, Qun Wang, et al.Journal of Food Science|May 9, 2022
Preventive effect of Lactobacillus plantarum HFY15 on carbon tetrachloride (CCl4 )-induced acute liver injury in miceXingyao Long, Pan Wang, Yujing Zhou, et al.Journal of Food Science|May 9, 2022
A pilot study on the effect of formulation and individual muscle mass on vitamin C absorption in randomized clinical studyKiet Tan Vu, Jeong-Eun Kim, In-Ho Cho, et al.Journal of Food Science|May 31, 2022
Creating foods for older adults: Emotional responses and liking of microwave-assisted thermal sterilization processed mealsOlivia C Romaniw, Maria Laura Montero, Madhu Sharma, et al.Journal of Food Science|May 31, 2022
Effect of different drying technologies on the characteristics and quality of lemon slicesQinglian Xu, Hongjie Pan, Yuru Shui, et al.Journal of Food Science|June 30, 2021
Volatile composition analysis of tree peony (Paeonia section Moutan DC.) seed oil and the effect of oxidation during storageYu Zhang, Jingwen Luo, Fankun ZengJournal of Food Science|June 30, 2021
Enteromorpha prolifera polysaccharide prevents high- fat diet-induced obesity in hamsters: A NMR-based metabolomic evaluationFuchuan Guo, Mengyuan Han, Song Lin, et al.Journal of Food Science|June 2, 2021
Influence of a prebiotic and natural sweeteners on the sensory profile of skyr yogurt with mango pulpCecília Teresa Muniz Pereira, Dalva Muniz Pereira, Helena Maria André BoliniJournal of Food Science|January 8, 2021
Purification and characterization of bromelain from pineapple (Ananas comosus L.) peel wasteWei Zhou, Cuizhu Ye, Lijing Geng, et al.Journal of Food Science|January 8, 2021
Bioactive edible film based on Konjac glucomannan and probiotic Lactobacillus plantarum strains: Physicochemical properties and shelf life of fresh-cut kiwisSeyed Mohammad Bagher Hashemi, Dornoush JafarpourPageof 887