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Journal of Food Science|February 4, 2025
Laminaria japonica polysaccharide protects against liver and kidney injury in diabetes mellitus through the AhR/CD36 pathwayTao Xue, Xiaoxue Chen, Jiacai Wang, et al.Journal of Food Science|February 4, 2025
A novel real-time crayfish weight grading method based on improved Swin TransformerKe Wen, Yan Chen, Zhengwei Zhu, et al.Journal of Food Science|February 4, 2025
Twin-screw extrusion retains industrial hemp byproduct (hemp flakes) functionalityElvis A Baidoo, Martha Verghese, Joshua L HerringJournal of Food Science|February 4, 2025
Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compoundsZiqing Sang, Qiang Xie, Chen Chen, et al.Journal of Food Science|February 4, 2025
Alkaloid profile of Italian alpine milkTiziana Nardin, Edi Piasentier, Alberto Romanzin, et al.Journal of Food Science|February 1, 2025
Effect of lotus rhizome residue on the quality and nutritional properties of wheat-based noodlesRuibing Duan, Zhenfu Huang, Xianqiang Chen, et al.Journal of Food Science|February 4, 2025
Effect of Eurotium cristatum fermentation on chemical composition and hypoglycemic and sedative activities of Anji Baicha (Camellia sinensis)Yue Qiu, Xiaolin Liu, Zhiye Huang, et al.Journal of Food Science|February 4, 2025
Anethum graveolens L. (dill) seed polyphenolic fractions: Assessment of high-voltage electrical discharges, subcritical water, and microwave-assisted extraction systemsNataša Nastić, Ante Lončarić, Siniša Simić, et al.Journal of Food Science|February 14, 2025
Aromatic and sensorial profiles of Guichang kiwi wine fermented by indigenous Saccharomyces cerevisiae strainsTongwei Guan, Xuemei Gui, Yao Wu, et al.Journal of Food Science|February 14, 2025
Evaluating the physicochemical properties and antioxidant capacity of Prunus mandshurica (Maxim.) Koehne clonesTingting Ren, Yongqiang Sun, Jianhua Chen, et al.Pageof 888