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Journal of Food Science|July 18, 2025
Fermentation-Engineered Sea Buckthorn and Monk Fruit Beverage Exhibiting Antioxidative Potential and Cytotoxic Activity Against HepG2 Cancer CellsBismillah Mubeen, Sanabil Yaqoob, Tahir Maqbool, et al.Journal of Food Science|July 11, 2025
Effect of Inulin and Bacillus coagulans T242 on the Microbiological, Textural, and Physicochemical Properties of Fermented MilkXinping Sun, Jie Yu, Yunpeng Xu, et al.Journal of Food Science|July 5, 2025
Integration of PCA, HCA, and KNN to Evaluate Packaging and Storage Conditions for Red Bell PeppersEugénio da Piedade Edmundo Sitoe, Clara Mariana Gonçalves Lima, Jolanta Wawrzyniak, et al.Journal of Food Science|July 5, 2025
A Dimensionless Empirical Model to Predict Heat Transfer Coefficients for Cooling High-Moisture Meat Analog with Rectangular DiesCaleb E Wagner, Leon Levine, Girish M GanjyalJournal of Food Science|July 3, 2025
A Comparative Study of the Sensory and Physicochemical Properties of Cow Milk and Plant-Based Milk AlternativesAnesu Avril Magwere, Russell Keast, Shirani Gamlath, et al.Journal of Food Science|July 3, 2025
Azodicarbonamide, Hydrogen Peroxide, and l-Ascorbic Acid Aid in the Modification of Protein Texture During High-Moisture Meat Analog Extrusion ProcessingAniket Kamboj, Jana K Richter, Chih-Ling Lee, et al.Journal of Food Science|July 3, 2025
A New Insight Into the Structure-Activity Relationship of Antifreeze Activity in Bovine Hide Collagen Peptides: Based on Molecular Weight DifferencesYueyue Zhang, Xinyue Wang, Pei Jia, et al.Journal of Food Science|July 3, 2025
Robust Crayfish Size Estimation Under Complex Poses: A Hybrid YOLO-LSTM Framework With Eye Distance RegressionDandan Fu, Xiaoyue Shang, Zhigang Hu, et al.Journal of Food Science|July 3, 2025
Enhancement of Antioxidant Capacity and Phenolic Composition in Pine Pollen by Using Macro-Fungi FermentationQian Deng, Luman Hu, Qiang Qiao, et al.Journal of Food Science|July 24, 2025
Lipid Regulation of Tea Protein Lipid-Lowering Peptides on 3T3-L1 Preadipocytes and High-Fat MiceXiaoying Zhang, Haoduo Ye, Bingbing Chen, et al.Pageof 888