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Journal of Food Science|August 20, 2020
Development of a reduced-calorie high pressure processed sapodilla (Manilkara zapota L.) jam based on rheological, textural, and sensory propertiesKaunsar Jabeen Shinwari, Pavuluri Srinivasa RaoJournal of Food Science|August 15, 2020
Preparation of newly identified polysaccharide from Pleurotus eryngii and its anti-inflammation activities potentialGaoxing Ma, Benard Muinde Kimatu, Wenjian Yang, et al.Journal of Food Science|July 4, 2012
Comparison of health-relevant flavonoids in commonly consumed cranberry productsMary H Grace, Aaron R Massey, Flaubert Mbeunkui, et al.Journal of Food Science|July 5, 2012
Storage stability of sterilized liquid extracts from pomegranate peelWenjuan Qu, Andrew P Breksa Iii, Zhongli Pan, et al.Journal of Food Science|July 5, 2012
Characterization of lecithin isolated from anchovy (Engraulis japonica) residues deoiled by supercritical carbon dioxide and organic solvent extractionSeung-Mi Lee, A K M Asaduzzaman, Byung-Soo ChunJournal of Food Science|July 5, 2012
Determination of very low levels of 5-(hydroxymethyl)-2-furaldehyde (HMF) in natural honey: comparison between the HPLC technique and the spectrophotometric white methodCristina Truzzi, Anna Annibaldi, Silvia Illuminati, et al.Journal of Food Science|July 5, 2012
Direct quantification and distribution of tetracycline-resistant genes in meat samples by real-time polymerase chain reactionMónica Guarddon, Jose M Miranda, Beatriz I Vázquez, et al.Journal of Food Science|July 5, 2012
Antimicrobial activity of oregano oil on iceberg lettuce with different attachment conditionsGülten Tiryaki Gündüz, Brendan A Niemira, Sahika Aktuğ Gönül, et al.Journal of Food Science|July 5, 2012
Modeling the oxygen diffusion of nanocomposite-based food packaging filmsKanishka Bhunia, Sumeet Dhawan, Shyam S SablaniJournal of Food Science|March 11, 2015
Using L-arginine-functionalized gold nanorods for visible detection of mercury(II) ionsJiehao Guan, Yi-Cheng Wang, Sundaram GunasekaranPageof 888