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Journal of Food Science|December 15, 2025
Effects of Mixed Fermentation With Lactic Acid Bacteria and Yeast on Nitrite Degradation, Color Protection, Antimicrobial Activity, and Flavor Characteristics of SauerkrautWenjia Li, Ping Tang, Feng Meng, et al.Journal of Food Science|December 15, 2025
Behavior of Aspartic Proteases From Artichoke Flower (Cynara cardunculus L. var Scolymus) in the Hydrolysis of Buffalo Milk CaseinRebeca Rodrigues Vieira Onelli, Josane Cardim de Jesus, Thinara de Freitas Oliveira, et al.Journal of Food Science|December 5, 2025
Impact of Foam Mat Drying Methods on Physicochemical Properties, Anthocyanin Stability, and Probiotic Viability in Jamun (Syzygium Cumini) Juice PowdersMarjia Rahman Nijum, Md Zohurul Islam, Arif Monsur Chowdhury, et al.Journal of Food Science|November 30, 2025
Microbial Diversity and Changes in Flavor Compounds During the Fermentation of Vegetables: A ReviewXiaodan Wang, Yuye Zhang, Jiaxue Tian, et al.Journal of Food Science|November 29, 2025
AI-Driven Food Packaging Systems: A New Frontier in Intelligent Food Safety and Shelf-Life ManagementBogala MadhuJournal of Food Science|December 11, 2025
Consumer Perception, Sensory Acceptance, and Microbial Characterization of Artisanal Milk Kefir During Shelf LifeJeferson Aloísio Ströher, Simone Hickmann Flôres, Anderson Santos de Freitas, et al.Journal of Food Science|November 30, 2025
Exploring Interactions of Volatile Constituents From Polygonum multiflorum With Inflammation-Related Targets via Dual-Ligand Docking and MD SimulationsWei Wang, Zhaosu Song, Ye Chen, et al.Journal of Food Science|November 29, 2025
The Sensory and Physicochemical Properties of Honeybush Tea Depend on the Brewing Water: A Preliminary StudyHelene van Schoor, Erika Moelich, Brigitte von Pressentin du Preez, et al.Journal of Food Science|February 14, 2025
Glycine betaine treatment: Effects on alleviating chilling injury and related gene expression in 'Youhou' sweet persimmon during cold storageYiheng He, Yangxia Pan, Xiaoli Wang, et al.Journal of Food Science|February 14, 2025
Peanut skin polyphenols inhibit proliferation of leukemia cells in vitro, and its A-type procyanidins selectively pass through a Caco-2 intestinal barrierPornpat Aom Jantip, Chandra K Singh, Yaa Asantewaa Kafui Klu, et al.Pageof 888