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Journal of Food Science|October 15, 2019
Quality and Sensory Study of Fresh Sour Cherry Juices Upon Cultivar, Growing Area and Weather ConditionsMaja Repajić, Boris Puškar, Krunoslav Dugalić, et al.Journal of Food Science|October 16, 2019
Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to AgeYoo-Na Lee, Soh Min Lee, Kwang-Ok KimJournal of Food Science|October 17, 2019
Inhibitory Effects of Pectinase-Treated Prunus Mume Fruit Concentrate on Colorectal Cancer Proliferation and Angiogenesis of Endothelial CellsHyun-Dong Cho, Jeong-Ho Kim, Yeong-Seon Won, et al.Journal of Food Science|July 4, 2019
Effect of Basket Geometry on the Sensory Quality and Consumer Acceptance of Drip Brewed CoffeeScott C Frost, William D Ristenpart, Jean-Xavier GuinardJournal of Food Science|April 17, 2023
Antimicrobial properties of poly (vinyl alcohol) films with zeolitic imidazolate framework (ZIF-8) nanoparticles for food packagingYutaro Hara, Maria Elena Castell-Perez, Rosana G MoreiraJournal of Food Science|April 6, 2023
Porous hydrogel composite with whey protein isolate and galactomannans of Leucaena leucocephala (subabul) seeds: Stability, rheological, thermal, and morphological characterizationAratrika Ray, Abhinav Sharma, Rekha S SinghalJournal of Food Science|April 11, 2023
A qualitative look at perception and experience of sodium reduction strategies in the food industry through focus groups and individual interviewsAubrey N Dunteman, Youngsoo Lee, Soo-Yeun LeeJournal of Food Science|April 11, 2023
Structural, physicochemical, and functional properties of insoluble dietary fiber derived from okara by Viscozyme® LGaopeng Zhang, Manyi Hao, Ying He, et al.Journal of Food Science|April 11, 2023
Chemical compositions and sleep-promoting activities of hop (Humulus lupulus L.) varietiesByungjick Min, Yejin Ahn, Hyeok-Jun Cho, et al.Journal of Food Science|April 11, 2023
Chitosan-coated nanoliposomes for the enhanced stability of walnut angiotensin-converting enzyme (ACE) inhibitory peptideShinuo Cao, Jing Hao, Yuzhen Wang, et al.Pageof 888