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Journal of Food Science|May 8, 2021
Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oilTomas Komprda, Miroslav Jůzl, Milena Matejovičová, et al.Journal of Food Science|May 8, 2021
Molecular interaction between pectin and catechin/procyanidin in simulative juice model: Insights from spectroscopic, morphology, and antioxidant activityTisong Liang, Shunshan Jiao, Pu JingJournal of Food Science|November 10, 2022
Composition, formation mechanism, and removal method of off-odor in soymilk productsGuo-Zhi Ji, Xiao-Min Li, Yang Dong, et al.Journal of Food Science|November 10, 2022
Changes in odorants and flavor profile of heat-processed beef flavor during storageZeyu Zhang, Imre Blank, Bei Wang, et al.Journal of Food Science|August 20, 2022
Development of a natural antifungal formulation for grated cheese and a microencapsulation approach using whey protein isolate and maltodextrin blendGhada Sassi, Stéphane Salmieri, Zahra Allahdad, et al.Journal of Food Science|August 23, 2022
The effect of malting on phenolic compounds and radical scavenging activity in grains and breakfast cerealsKristina Vingrys, Michael Mathai, John F Ashton, et al.Journal of Food Science|March 28, 2023
A combination of acidic electrolyzed water with modified atmosphere packaging improves quality of jujube during cold storage by enhancing antioxidant activityYan Li, Lili Jia, Guishan Liu, et al.Journal of Food Science|May 28, 2020
Determination of biogenic amines in Chub Mackerel from different storage methodsShan He, Yaonan Chen, Xianqing Yang, et al.Journal of Food Science|May 28, 2020
Soluble dietary fibers from black soybean hulls: Physical and enzymatic modification, structure, physical properties, and cholesterol binding capacityMeng Shen, Wang Weihao, Longkui CaoJournal of Food Science|May 28, 2020
Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacementMauricio Castro Delgado, Edgar Chambers, Angel Carbonell-Barrachina, et al.Pageof 888