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Journal of Food Science|June 19, 2021
Microplastics contamination in food and beverages: Direct exposure to humansMengke Jin, Xue Wang, Tao Ren, et al.Journal of Food Science|June 19, 2021
Characterization and biological properties of peptides isolated from dried fermented cow milk products by RP-HPLC: Amino acid composition, antioxidant, antihypertensive, and antidiabetic propertiesMuhammad H Alu'datt, Doa'a G F Al-U'datt, Mohammad N Alhamad, et al.Journal of Food Science|June 19, 2021
Changes in pectin characteristics of jujube fruits cv "Dongzao" and "Jinsixiaozao" during cold storageYingrui Wang, Shenghua Ding, Fei Chen, et al.Journal of Food Science|June 19, 2021
Optimization of ultrasonic-assisted extraction of polysaccharides from Hemerocallis citrina and the antioxidant activity studyQingran Meng, Zhihong Chen, Feng Chen, et al.Journal of Food Science|June 19, 2021
Stability of refrigerated traditional and liquid smoked catfish (Sciades herzbergii) sausagesPaulo Roberto Campagnoli de Oliveira Filho, Isabelly Barbosa de Araújo, Lito Jorge Raúl, et al.Journal of Food Science|June 19, 2021
Listeria environmental sampling tests are compatible with polymorphic locus sequence typingTom Edlind, Yanhong LiuJournal of Food Science|June 19, 2021
Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oilsJie Yu, Mengzhu Wang, Mi Zhang, et al.Journal of Food Science|June 19, 2021
The effects of pectin and wax on the characteristics of oil-in-water (O/W) emulsionsAysel Elik, Derya Koçak Yanik, Baris Ozel, et al.Journal of Food Science|May 31, 2021
Fermentation and the microbial community of Japanese koji and miso: A reviewJoanne G Allwood, Lara T Wakeling, David C BeanJournal of Food Science|May 31, 2021
Characterizing Maillard reaction kinetics and rheological changes in white chocolate over extended heatingLiana C Rodier, Richard W HartelPageof 887