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Journal of Food Science|October 10, 2022
Research on traceability strategy of food supply chain considering delay effectYan-Ping Zhou, Xiao-Jie Zhao, Lu SunJournal of Food Science|October 12, 2022
Investigation of non-Saccharomyces yeasts with intracellular β-glycosidase activity for wine aroma modificationFelix M R Graf, Heike E Weber, Markus BuchhauptJournal of Food Science|September 14, 2022
Homogenization improves foaming properties of insoluble pea proteinsPascal Moll, Hanna Salminen, Elena Griesshaber, et al.Journal of Food Science|September 14, 2022
Antifungal activity of protective cultures against the yogurt drink-specific spoilage yeastsReza Safdarianghomsheh, Marjan Majdinasab, Maryam Razmjooei, et al.Journal of Food Science|September 14, 2022
Control on moisture distribution and protein changes of Antarctic krill meat by antifreeze protein during multiple freeze-thaw cyclesHuayu Diao, Songyi Lin, Dongmei Li, et al.Journal of Food Science|September 20, 2022
Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bolognaJihan Kim, Phyllis J ShandJournal of Food Science|September 20, 2022
Effects of Ligustrum robustum (Rxob.) Blume extract on the quality of peanut and palm oils during storage and frying processHao-Xiang Gao, Nan Chen, Qiang He, et al.Journal of Food Science|September 19, 2022
Effect of whey protein isolate-based edible films containing amino acids on the PhIP level and physicochemical properties of pan-fried chicken breastsParastou Farshi, Jayendra Amamcharla, J Scott SmithJournal of Food Science|September 19, 2022
Multitarget preservation technologies for chemical-free sustainable meat processingRamandeep Kaur, Lovedeep Kaur, Tanushree B Gupta, et al.Journal of Food Science|September 19, 2022
Interaction research of resveratrol and phosvitin based on fluorescence spectroscopy and molecular docking analysisSongming Li, Chan Chen, Dong Uk Ahn, et al.Pageof 887