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Journal of Food Science|April 8, 2015
Physical-Chemical Characterization of Fruit Purees and Relationship with Sensory Analysis Carried out by Infants (12 to 24 mo)A M Inarejos-García, V Mancebo-Campos, P Cañizares, et al.Journal of Food Science|April 8, 2015
Effect of Filling Type and Heating Method on Prevalence of Listeria species and Listeria monocytogenes in Dumplings Produced in PolandBarbara Szymczak, Waldemar DąbrowskiJournal of Food Science|July 17, 2020
The alleviation of methyl jasmonate on loss of aroma lactones correlated with ethylene biosynthesis in peachesHongfang Cai, Shuai Han, Mingliang Yu, et al.Journal of Food Science|July 17, 2020
Use of potassium polyaspartate for stabilization of potassium bitartrate in wines: influence on colloidal stability and interactions with other additives and enological practicesAntonella Bosso, Silvia Motta, Loretta Panero, et al.Journal of Food Science|July 17, 2020
Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co-extruded with alginate casingsJonas Hilbig, Hannes Wenzel, Kurt Herrmann, et al.Journal of Food Science|July 21, 2020
Sulfation, structural analysis, and anticoagulant bioactivity of ginger polysaccharidesChaofan Wang, Yaoxuan He, Xiaozhen Tang, et al.Journal of Food Science|March 27, 2015
Binding characteristics and protective capacity of cyanidin-3-glucoside and its aglycon to calf thymus DNAChao Zhang, Xiaofei Guo, Wenqian Cai, et al.Journal of Food Science|April 9, 2015
A survey of nitrate and nitrite concentrations in conventional and organic-labeled raw vegetables at retailMaryuri T Nuñez de González, Wesley N Osburn, Margaret D Hardin, et al.Journal of Food Science|April 8, 2015
Microbial ecology of watery kimchiKyu Hang Kyung, Eduardo Medina Pradas, Song Gun Kim, et al.Journal of Food Science|April 8, 2015
Comparison of properties of new sources of partially purified inulin to those of commercially pure chicory inulinDeshani C Mudannayake, Kuruppu M S Wimalasiri, Kahandage F S T Silva, et al.Pageof 888