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Journal of Food Science|September 14, 2021
Effect of infrared radiation on activity and conformation of polyphenol oxidase from Acetes chinensisJianyou Zhang, Guangcheng Zhou, Lifan Chen, et al.Journal of Food Science|September 14, 2021
Nanoparticle-stabilized encapsulation of borneol and citral: Physicochemical characteristics, storage stability, and enhanced antibacterial activitiesWen Wang, Zhihui Ren, Li Wang, et al.Journal of Food Science|September 14, 2021
Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid (Loligo chinensis)Zhisheng Pei, Tingting Ma, Pan Wen, et al.Journal of Food Science|October 24, 2019
Chemometric Authentication of Brazilian Coffees Based on Chemical ProfilingPablo Inocêncio Monteiro, Jânio Sousa Santos, Oxana Ye Rodionova, et al.Journal of Food Science|September 1, 2021
Effect of fatty acid saturation on gel properties of salt-soluble protein in porkLishuang Shi, Jinyue Zheng, Sinong Liu, et al.Journal of Food Science|September 2, 2021
Egg consumption and health effects: A narrative reviewNevin Sanlier, Dilara ÜstünJournal of Food Science|September 17, 2025
Reduction of Gliadin Antigenicity in Steamed Buns Using Commercial Yeasts: Structural and Immunological InsightsNa Wang, Yuru Zheng, Ning Zhou, et al.Journal of Food Science|September 14, 2025
Sulfur Supplementation Potentiates the Formation of Meat Aroma Compounds in Thermally Treated Chicken Carcass HydrolysateXing Zhang, Sidi Ma, Shao-Quan LiuJournal of Food Science|August 29, 2025
Acetic Acid Synergizes With Calcium Chloride to Enhance Thermal Stability of Carrots: Mechanisms of Pectin Cross-Linking and Cell Wall ReinforcementSiyang Li, Fuzhen Yang, Xianqiang Chen, et al.Journal of Food Science|August 15, 2025
Structure, Function and Application of Tremella Fuciformis Polysaccharide: A ReviewYanlin Rui, Quancen Lee, Yue Guo, et al.Pageof 888