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Journal of Food Science|December 1, 2020
Application of natural-based nanocoatings for extending the shelf life of green bell pepper fruitZormy Nacary Correa-Pacheco, María Luisa Corona-Rangel, Silvia Bautista-Baños, et al.Journal of Food Science|October 1, 2022
Synergistic effect of high hydrostatic pressure, allyl isothiocyanate, and acetic acid on the inactivation and survival of pathogenic Escherichia coli in ground chickenShiowshuh Sheen, Chi-Yun Huang, Shihyu ChuangJournal of Food Science|October 1, 2022
Quality improvement of gluten-free rice flour bread through the addition of high-temperature water during processingKumiko Saito, Maya Okouchi, Mana Yamaguchi, et al.Journal of Food Science|January 19, 2021
Investigation on the biological activity of anthocyanins and polyphenols in blueberrySen Yang, Chao Wang, Xingyuan Li, et al.Journal of Food Science|January 19, 2021
Optimization of ultrasound-assisted extraction of polysaccharides from perilla seed meal by response surface methodology: Characterization and in vitro antioxidant activitiesHongjiao Zhang, Huizhen Li, Zhijun Zhang, et al.Journal of Food Science|January 19, 2021
Effect of in vitro gastrointestinal digestion on phenolic compounds and antioxidant properties of soluble and insoluble dietary fibers derived from hulless barleyYulin Zhu, Shihua Yang, Yonghua Huang, et al.Journal of Food Science|January 19, 2021
A novel deodorization method of edible oil by using ethanol steam at low temperatureChen Yang, Chengming Wang, Man Wang, et al.Journal of Food Science|January 15, 2021
Garlic flavonoids alleviate H2 O2 induced oxidative damage in L02 cells and induced apoptosis in HepG2 cells by Bcl-2/Caspase pathwayXudong Gao, Jia Yanan, Ramesh Kumar Santhanam, et al.Journal of Food Science|January 15, 2021
Improvement of physicochemical properties of reduced-cholesterol butter by the addition of β-sitosteryl oleateAnh Thi Lan Nguyen, Prince G Boakye, Samuel S Besong, et al.Journal of Food Science|January 15, 2021
Effects of slightly acidic electrolyzed water pretreatment combined with biopreservatives on the shelf life of refrigerated obscure pufferfish (Takifugu obscurus)Haojie Feng, Weiqing Lan, Xiaohong Sun, et al.Pageof 887