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Journal of Food Science|February 15, 2023
Application of chickpea-based edible coating with chickpea husk polyphenols on the preservation of sunflower seedsOrnella F Camiletti, Antonella E Bergesse, Rebeca Aleman, et al.Journal of Food Science|November 28, 2025
Impact of Cold-Chain Interruption on the Stability and Quality of Pasteurized Milk: Physical, Enzymatic, and Microbial InsightsHongjuan Li, Hexin You, Mengfan Li, et al.Journal of Food Science|November 17, 2025
Phenolic Extracts of Hulless Barley Grass Alleviate Progression of Colitis-Related Colorectal Cancer by Inhibiting the Overexpression of Wnt/β-Catenin Signaling PathwayZhiqian Wu, Wenfu Liu, Mingming Wang, et al.Journal of Food Science|November 22, 2025
Impact of Citric Acid on the Texture and Microstructure of Thermally Induced Tofu-Like Gels From Soy, Chickpea, and Mung Bean Protein IsolatesHsiu-Ling Chen, Chun-Chi Chen, Chao-Jung Chen, et al.Journal of Food Science|November 23, 2025
What Does it Take to Become a Team? Group Work in a Final Year Food Science Capstone ModuleMaricel Krügel, Charmaine van der Merwe, Hanelie AdendorffJournal of Food Science|November 17, 2025
Impact of Correlated Color Temperature on Red Meat Color Assessment via Image Processing SystemsAlper Güngören, Gülşah GüngörenJournal of Food Science|November 17, 2025
Quality Maintenance and Increased Firmness of Fresh-Cut Strawberries Using Vacuum Infusion of Calcium Lactate and Pectin MethylesteraseAlysson Caetano Soares, Mônica Silva de Jesus, Steven A Sargent, et al.Journal of Food Science|November 15, 2025
Microwave Processing at the 915 MHz Frequency for Efficient Cleavage of Cellulose and Lipids in Vegetable and Meat Wastewater TreatmentDeandrae Smith, Melissa Gonzalez ZuletaJournal of Food Science|November 8, 2025
Effects of Ohmic Heating on Enzyme Inactivation Patterns, Tomato Juice Quality, and Microbial Diversity During StorageBo Zou, Aitong Li, Xiao Chang Liu, et al.Journal of Food Science|November 8, 2025
Comparison of Insoluble Dietary Fibers From Sesame Meal by Three Preparation Methods: Structural, Physicochemical, and Functional CharacterizationsGuorui Yang, Yaping Li, Mengqi Teng, et al.Pageof 888