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Journal of Food Science|December 14, 2024
Biomolecule-functionalized polydiacetylene assembly for visual and on-site sensing of (E)-2-hexenal in fruitsJiayue Zhou, Dong Li, Yanqun Xu, et al.Journal of Food Science|December 14, 2024
Cold atmospheric plasma inactivation of polyphenol oxidase: Focus on the protective and boosting effect of mono- and disaccharidesJessica Laika, Annalaura Sabatucci, Giampiero Sacchetti, et al.Journal of Food Science|February 10, 2025
Characterization of pecan, hickory, and walnut phospholipids and the comparable effects of pecan phospholipids with soy phospholipids on scopolamine-induced dementia in miceXiaodong Jia, Xingzeng Zhao, Wenyue Tan, et al.Journal of Food Science|February 6, 2025
Investigation of the quality, antimicrobial, and antioxidant effects of commercial carob molasses and determination of phenolic acids by using HPLCDidem Deliorman Orhan, Ergun Murat Sulak, Sultan Pekacar, et al.Journal of Food Science|February 10, 2025
A novel complex of pectin-crosslinked β-cyclodextrin: Effectively reducing cholesterol content in hotpot beef tallowYihan Wang, Kai Wang, Xiaofeng Xiang, et al.Journal of Food Science|February 8, 2025
Food matrices as delivery units of nutrients in processed foodsJose Miguel AguileraJournal of Food Science|February 3, 2025
Oral administration of Lactobacillus rhamnosus MP108 ameliorates hemolytic jaundice in ratsGaohong Wu, Qing Ai, Yuan ShiJournal of Food Science|February 3, 2025
Physiochemical properties of hemp extract (Cannabis sativa L) inflorescences grown in Northern AlabamaAaron Dudley, Lamin Kassama, Armitra Jackson-Davis, et al.Journal of Food Science|February 3, 2025
The impact of fruit size on internal browning in pineapplesMengzhuo Zhang, Changsong Zhu, Qiting Na, et al.Journal of Food Science|February 3, 2025
Evaluation of extruded quinoa flour on dough rheology and white salted noodles qualityRuihan Huang, Kai Huang, Hongdong Song, et al.Pageof 888