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Journal of Food Science|October 10, 2025
Toward Sustainable Food and Packaging Choices: Consumer Perception of Quality and Sustainability of Pulses Packaged in Metal, Glass, and PlasticLauren Thomas, Nomzamo N Dlamini, Karen Cichy, et al.Journal of Food Science|October 15, 2025
Effects of Steeping Particle Size on the Chemical Composition, Antioxidant Activity, and Lipolysis Inhibitory Ability of Tea Infusions From Black Highland Barley Roasted at Different TemperaturesLili Wang, Xiaoyu Zhang, Xiuli Zhao, et al.Journal of Food Science|October 15, 2025
Galacturonic Acid Alleviates Lipopolysaccharide-Induced Macrophage Inflammation Potentially Through Competitively Inhibiting the TLR4/NF-κB PathwayYan Li, Chong Ling, Jiarong Fang, et al.Journal of Food Science|September 28, 2025
Impregnation of Vitamin D3 in Saccharomyces pastorianus Cells by Vacuum-Assisted Biosorption: High Efficiency and Speed Compared to Conventional MethodTatielly de Jesus Costa, Marcelo Thomazini, Julia Cristina José, et al.Journal of Food Science|October 1, 2025
Dry-Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable StrategiesAna J Ribeiro, Filipe Silva, Paula Teixeira, et al.Journal of Food Science|September 27, 2025
Microbiological and Pharmacokinetic Aspects of a Water-Soluble Quercetin 3-O-rutinoside, EubioQuercetin: A Direct Comparison With Quercetin in In Vitro and Human Clinical StudiesNaoto Yamaguchi, Yui Sudaka, Takafumi Mitsui, et al.Journal of Food Science|September 30, 2025
Lipidomics-Guided Ultrasound-Assisted Ethanol Extraction of Avocado Pulp and Evaluation of Bioactive PropertiesBruna B Neves, Rita Pais, Joana Batista, et al.Journal of Food Science|June 23, 2020
Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimizationMariela Menchaca-Armenta, Benjamín Ramírez-Wong, Patricia I Torres-Chávez, et al.Journal of Food Science|September 14, 2021
Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flourGabriela Soster Santetti, Marina Volpato Dacoreggio, Ana Carolina Mattana Silva, et al.Journal of Food Science|September 14, 2021
The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudatesXi Fu, Qing Liu, Enbo Xu, et al.Pageof 888