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Journal of Food Science|August 29, 2020
Effect of the exposure to oxidation and malondialdehyde on turkey and rabbit meat protein oxidative stabilityFrancesca Soglia, Giulia Baldi, Massimiliano PetracciJournal of Food Science|August 30, 2020
Fruiting-body-base flour from an Oyster mushroom waste in the development of antioxidative chicken pattyWan Abd Al Qadr Imad Wan-Mohtar, Sarina Abdul Halim-Lim, Nurul Zahidah Kamarudin, et al.Journal of Food Science|August 30, 2020
Carboxymethyl chitosan-decorated proliposomes as carriers for improved stability and sustained release of flaxseed oilFan-Fan Song, Shao-Jun Tian, Fu-Sheng Chen, et al.Journal of Food Science|September 29, 2020
Effects and mechanism of tea polyphenols on the quality of oil during frying processHao-Xiang Gao, Jie Yu, Nan Chen, et al.Journal of Food Science|September 29, 2020
Functional properties of gonad protein isolates from three species of sea urchin: a comparative studyWen-Hui Shang, Jia-Nan Yan, Yi-Nan Du, et al.Journal of Food Science|December 17, 2020
Oral processing preference affects flavor perception in dark chocolate with added ingredientsYilin Li, Bryony JamesJournal of Food Science|November 29, 2020
Kappa-carrageenan and its oligosaccharides maintain the physicochemical properties of myofibrillar proteins in shrimp mud (Xia-Hua) during frozen storageShan-Shan Shui, He Qi, Hatab Shaimaa, et al.Journal of Food Science|December 19, 2020
Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yieldsAndrew R Cotter, Mackenzie E Batali, William D Ristenpart, et al.Journal of Food Science|December 14, 2020
Food safety governance in Saudi Arabia: Challenges in control of imported foodWaeel Salih Alrobaish, Peter Vlerick, Pieternel A Luning, et al.Journal of Food Science|December 9, 2020
Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulationSibel BölekPageof 887