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Journal of Food Science|January 30, 2023
Production of salad dressings via the use of economically prepared cellulose nanofiber from lime residue as a functional ingredientCharuwan Hongho, Naphaporn Chiewchan, Sakamon DevahastinJournal of Food Science|February 28, 2023
Effect of temperature, wall shear stress, and NaOH concentration on cleaning effectivenessMengyuan Fan, Woo-Ju Kim, Dennis R HeldmanJournal of Food Science|March 14, 2023
Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaçasGabriela Fontes Alvarenga, Ana Maria de Resende Machado, Richard Bispo Barbosa, et al.Journal of Food Science|March 14, 2023
Changes in extractive components and bacterial flora in live mussels Mytilus galloprovincialis during storage at different temperaturesRun Wang, Mayumi Hirabayashi, Ayumi Furuta, et al.Journal of Food Science|March 7, 2023
Changes in phenolics and flavonoids in amaranth and soybean sprouts after UV-C treatmentCristina García-Mosqueda, Abel Cerón-García, Ma Fabiola León-Galván, et al.Journal of Food Science|March 23, 2023
Changes in chemical characteristics and modeling sensory parameters of stored pecan nutmeatsHimanshu Prabhakar, Taija Stoner-Harris, Koushik Adhikari, et al.Journal of Food Science|March 5, 2023
The impact of wounding and postharvest storage conditions on retention of soluble protein in sugar beet leavesBastiaan Brouwer, Maxence J M Paillart, Marieke E Bruins, et al.Journal of Food Science|March 11, 2023
Sensory quality of Citrus scion hybrids with Poncirus trifoliata in their pedigreesSophie C Deterre, Kristen A Jeffries, Greg McCollum, et al.Journal of Food Science|November 18, 2022
Thermal processing implications on microplastics in rainbow trout filletGonca Alak, Mine Köktürk, Arzu Ucar, et al.Journal of Food Science|November 16, 2022
Metabolites and chemometric study of Perilla (Perilla frutescens) from different varieties and geographical originsYuan Li, Yue Zhang, Youyou Wang, et al.Pageof 888