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Journal of Food Science|October 15, 2021
Gastrophysical and chemical characterization of structural changes in cooked squid mantleCharlotte Vinther Schmidt, Lorenz Plankensteiner, Mathias Porsmose Clausen, et al.Journal of Food Science|October 15, 2021
Effects of high-pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gumSheng-Ming Zhao, Zhao Li, Ning-Ning Li, et al.Journal of Food Science|October 13, 2021
Geographical origin determination of Red Huajiao in China using the electronic nose combined with ensemble recognition algorithmYuezhong Mao, Na Li, Bolin Shi, et al.Journal of Food Science|March 9, 2022
High-pressure treatment of water-filled co-extruded polylactide films: Effect on microstructure, barrier, thermal, and rheological propertiesJasim Ahmed, Mehrajfatema Z Mulla, Aateka VohraJournal of Food Science|March 13, 2022
Encapsulation of coffee silverskin extracts by foam mat drying and comparison with powders obtained by spray drying and freeze-dryingWallaf Costa Vimercati, Cintia da Silva Araújo, Leandro Levate Macedo, et al.Journal of Food Science|March 13, 2022
Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non-conventional vegetable oils (echium oil, hempseed oil, and moringa oil)Katherine Gutiérrez-Luna, Diana Ansorena, Iciar AstiasaránJournal of Food Science|March 13, 2022
Microbiological and mycotoxicological analyses of processed cereal-based complementary foods for infants and young children from the German marketChristina Rehagel, Ömer Akineden, Ewald UsleberJournal of Food Science|March 15, 2022
Gluten-starch interface characteristics and wheat dough rheology-Insights from hybrid artificial systemsSilvia Brandner, Thomas Becker, Mario JekleJournal of Food Science|March 16, 2022
Extraction and detection of morin from Sanghuangporus lonicericola by magnetic molecularly imprinted polymers coupled with HPLC analysisWei Zhang, Yunjing Luo, Ziqi Xie, et al.Journal of Food Science|March 8, 2022
Lactic acid bacteria synergistic fermentation affects the flavor and texture of breadYuwei Hu, Jialan Zhang, Shaojin Wang, et al.Pageof 887