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Journal of Food Science|April 24, 2023
Extensive hydrolysis of milk protein and its peptidomic antigenicity analysis by LC-MS/MSHongbo Li, Yang Zhao, Yuelu Jiang, et al.Journal of Food Science|April 24, 2023
The effect of vegetable oil pre-emulsified with whey protein and pectin on physicochemical properties and microstructure of low-fat yogurtHongjuan Li, Yumeng Zhang, Xia Liu, et al.Journal of Food Science|April 19, 2023
The effect of aquaponics on tomato (Solanum lycopersicum) sensory, quality, and safety outcomesBrittany Kralik, Natalie Nieschwitz, Kevin Neves, et al.Journal of Food Science|April 19, 2023
Effect of chemical pretreatment on quality attributes of the cashew appleSaurabhi S Ghag, Jyoti S Gokhale, S S LeleJournal of Food Science|April 7, 2023
Wolfberry water extract attenuates blue light-emitting diode damage to ARPE-19 cells and mouse retina by activating the NRF2 signaling pathwayLuyi Li, Wei Chen, Xiaojing Ji, et al.Journal of Food Science|April 12, 2023
Porous-nanozyme-based colorimetric sensor for rapid detection of kanamycin in foods under neutral conditionWenying Zou, Junjun Wang, Siyi Yang, et al.Journal of Food Science|April 22, 2021
Influence of induction cooking on the flavor of fat cover of braised pork bellyDandan Da, Yingqun Nian, Bo Zou, et al.Journal of Food Science|April 22, 2021
Effectiveness of ultrasound-assisted immersion thawing on the thawing rate and physicochemical properties of chicken breast muscleChao Zhang, Qinxiu Sun, Qian Chen, et al.Journal of Food Science|April 22, 2021
Research on nondestructive identification of grape varieties based on EEMD-DWT and hyperspectral imageMin Xu, Jun Sun, Xin Zhou, et al.Journal of Food Science|April 22, 2021
Internal structure and textural properties of a milk protein composite gel construct produced by three-dimensional printingFan Yang, Ying Cui, Yang Guo, et al.Pageof 888