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Journal of Food Science|February 21, 2025
Sustainable protein concentrate from Cannabis sativa L. seeds: Green chemistry and new functional concentrates for the alternative protein industryJoaquín Presa-Lombardi, Leonardo Sallé, Maria Belen Gutierrez-Barrutia, et al.Journal of Food Science|February 21, 2025
Preparation of poly (butylene adipate-co-terephthalate)/clove essential oil composite antimicrobial film as biodegradable packaging for strawberry preservationLongqian Xue, Bo Zhang, Douxin Xiao, et al.Journal of Food Science|March 17, 2025
The regulatory mechanism of intermittent fasting and probiotics on cognitive function by the microbiota-gut-brain axisYili Chen, Chi-Tang Ho, Xin ZhangJournal of Food Science|January 20, 2025
Effect of oscillating magnetic field (OMF) on the supercooling behavior of iron-oxide nanoparticle (IONP) agar model systemAmanda Joya, Dongyoung Lee, Taiyoung Kang, et al.Journal of Food Science|January 20, 2025
Pectin/gelatin-based bionanocomposite containing modified graphene quantum dots and carnauba wax as functional fillers for food packaging applicationsNegin Hejabi, Ashraf Fakhari, Mehri Haeili, et al.Journal of Food Science|January 19, 2025
Comparison of sprouting, airfryer-drying, and airfryer-baking effects on technical, physical, and chemical properties of quinoa flour and quinoa snackDuygu Baskaya-SezerJournal of Food Science|January 19, 2025
Investigating the effects of citric acid concentrations on acidification, rheological, and microbial properties of fermented soy protein isolate yogurtsRabia Farheen Shamim Basha, Julia A Fukuba, Matthew D Moore, et al.Journal of Food Science|January 19, 2025
Detection and quantification of miRNA 148a expression in infant formulasÖzge Cemali, Elif Çelik, Gülsüm Deveci, et al.Journal of Food Science|January 19, 2025
An innovative approach for lipid-rich food preservation: peanut skin microcapsulesAntonella Estefanía Bergesse, Ornella Francina Camiletti, María Cecilia Prieto, et al.Journal of Food Science|January 19, 2025
Effects of walnut kernel pellicle on the composition and properties of enzymatic hydrolysates of walnut meal by peptidomics and bioinformaticsYujiao Zhang, Li Zhang, Like Lin, et al.Pageof 888