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Journal of Food Science|July 20, 2012
Radical scavenging activity and LC-MS metabolic profiling of petals, stamens, and flowers of Crocus sativus LPaola Montoro, Mariateresa Maldini, Leonilda Luciani, et al.Journal of Food Science|November 14, 2012
Compositional and mechanical properties of peanuts roasted to equivalent colors using different time/temperature combinationsKristin A McDaniel, Brittany L White, Lisa L Dean, et al.Journal of Food Science|October 13, 2012
In vitro and in vivo flavor release from intact and fresh-cut apple in relation with genetic, textural, and physicochemical parametersValentina J L Ting, Christos Soukoulis, Patrick Silcock, et al.Journal of Food Science|October 13, 2012
Antioxidant activity of free and bound compounds in quinoa (Chenopodium quinoa Willd.) seeds in comparison with durum wheat and emmerMaura N Laus, Anna Gagliardi, Mario Soccio, et al.Journal of Food Science|October 13, 2012
Increasing the applications of Crocus sativus flowers as natural antioxidantsJéssica Serrano-Díaz, Ana M Sánchez, Luana Maggi, et al.Journal of Food Science|October 13, 2012
Mechanism of hydrolysis of native and cooked starches from different botanical sources in the presence of tea extractsIgor Guzar, Sanaa Ragaee, Koushik SeetharamanJournal of Food Science|August 21, 2022
Physicochemical and morphological characteristics of potato pectin with in-situ acid-induced gelationQiang Hu, Bingyan Shi, Nan Dong, et al.Journal of Food Science|August 18, 2022
Enhancing anthocyanin-phenolic copigmentation through epicarp layer treatment and edible coatings to retain anthocyanins in thermally processed whole blueberriesJooyeoun Jung, Chieh-Yi Lin, Yanyun ZhaoJournal of Food Science|August 19, 2022
Comparison of chemical characterization and oxidative stability of Lycium barbarum seed oils: A comprehensive study based on processing methodsYu Zhang, Xiaolong Li, Yuanyuan Xu, et al.Journal of Food Science|August 17, 2022
Hot air-assisted radio frequency drying of grated potato (Solanum tuberosum L.): Drying behavior and the associated effect on characteristics of potato flourEzgi Kemal, Hatice Neval Özbek, Fahrettin Göğüş, et al.Pageof 888