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Journal of Food Science|November 8, 2025
Smoke-Flavor Processing Attitudes: Insights From Norwegian ConsumersLene Waldenstrøm, Jørgen Lerfall, Valérie Lengard Almli, et al.Journal of Food Science|November 8, 2025
Impact of Solar Drying Techniques on Bioactive Composition and Antibacterial Activity of Chamomile (Chamaemelum nobile L.)Paulina Guillén-Velázquez, Octavio García-Valladares, Iris Santos-González, et al.Journal of Food Science|November 8, 2025
Ultrasound and Freeze-Thaw Pretreatments Alter Cell Wall Structure and Water Status to Improve Vacuum Freeze-Drying Efficiency and Quality Attributes of PlumsXiaohua Li, Jinkui Sun, Yulan He, et al.Journal of Food Science|January 13, 2026
Reducing Agents Aid in the Texturization of Pea Protein Isolate During High Moisture ExtrusionJoshua B Bernin, Preston Watanabe, Brennan Smith, et al.Journal of Food Science|January 11, 2026
Micronized Dispersible Ferric Pyrophosphate (MDFP) in Extruded Rice Desserts: High Iron Bioavailability and Good Sensory Acceptance by ChildrenDanielle Cristine Mota Ferreira, Thomás Valente de Oliveira, Maria Eliza Castro Moreira, et al.Journal of Food Science|January 4, 2026
Ultrasound-Assisted Extraction and Optimization of Zeaxanthin Dipalmitate, Total Carotenoids, Phenolics, and Antioxidant Compounds From Goji Berry: Quality Insights Into Mineral and Color AttributesSemiha Dilara Watmon, Emel YilmazJournal of Food Science|January 8, 2026
The Influence of Strategic Freezing and Thawing Protocols on Soybean Protein Isolate Emulsion Gel Fat Substitutes: Freeze-Thaw Stability and Structural IntegrityFan Yang, Shuqi Liu, Di Zhao, et al.Journal of Food Science|December 29, 2025
Deciphering the Stevioside-Whey Protein Binding Mechanism: A Synergistic Multispectral and Computational Docking ApproachJun Zhang, Congjun Liu, Yong Wang, et al.Journal of Food Science|January 15, 2026
Regulation of Tea Polyphenols on the Gel Properties of Soy Protein and the Action MechanismShuang Zhao, Yu-Xin Xie, Nan Chen, et al.Journal of Food Science|January 15, 2026
Cross-Cultural Potential of Mild Fish Fillets Preservation Treatment-Based on Consumer Acceptance of Sensory CharacteristicsEvgenia Basdeki, Jonas Yde Junge, Mette Hadberg Løbner, et al.Pageof 888