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Journal of Food Science|January 13, 2025
Roles of oolong tea extracts in the protection against Staphylococcus aureus infection in Caenorhabditis elegansXiao Zhang, Xiaolin Meng, Yuju Liu, et al.Journal of Food Science|January 9, 2025
Algal lipids: A review on current status and future prospects in food processingSameer Ahmad, Amit Singh, Wasim Akram, et al.Journal of Food Science|January 9, 2025
A peptide from Boletus griseus-Hypomyces chrysospermus protects against hypertension and associated cardiac and renal damage through modulating RAAS and intestinal microbiotaPengtao Huan, Liping Sun, Shupeng Chen, et al.Journal of Food Science|March 7, 2025
Role and mechanism of seaweed polysaccharides in regulating mitochondrial dysfunction: A reviewLina Wu, Dandan Huang, Sitong Wang, et al.Journal of Food Science|March 7, 2025
Deterministic and probabilistic health risk assessment of α-chaconine and α-solanine in potato products consumed in KoreaSongyi Han, Sujin Oh, Sukyeong Jang, et al.Journal of Food Science|March 7, 2025
Precise additive food manufacturing: Printing of millet dough, characterization, and comprehensive printability assessmentSanket Balasaheb Kokane, Vinkel Kumar Arora, S ThangalakshmiJournal of Food Science|March 7, 2025
In vitro screening of synbiotics composed of Lactobacillus and oligosaccharides and evaluating the potential anti-allergic abilityJing Bai, Yuanyuan Ni, Qian Zeng, et al.Journal of Food Science|March 7, 2025
Uncovering phenolic profiles of different forms in safflower seeds and their antioxidant capacity, and biological activityYun-Long Chang, Nai-Chang Hou, Jia-Lin Fei, et al.Journal of Food Science|March 7, 2025
Effects of ultrasound treatment on structural and functional properties of radish seed proteinLang Li, Min Yang, Fahui Ke, et al.Journal of Food Science|March 7, 2025
Effects of shaking and fermentation processing technologies on polyphenols and volatile compounds in black teaYaru Zheng, Jintao Wang, Chen Yang, et al.Pageof 888