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Journal of Food Science|April 29, 2016
Microbial Community Composition Associated with Maotai Liquor FermentationQiang Wang, Hongxun Zhang, Xiu LiuJournal of Food Science|June 29, 2016
Distribution of Cathepsin D Activity between Lysosomes and a Soluble Fraction of Marinating BrineMariusz SzymczakJournal of Food Science|June 30, 2016
Implementation of an Enzyme Linked Immunosorbent Assay for the Quantification of Allergenic Egg Residues in Red Wines Using Commercially Available AntibodiesCarole Koestel, Céline Simonin, Sandrine Belcher, et al.Journal of Food Science|June 16, 2016
Mechanisms of Docosahexaenoic and Eicosapentaenoic Acid Loss from Pacific Saury and Comparison of Their Retention Rates after Various Cooking MethodsLennie K Y Cheung, Haruo Tomita, Toshikazu TakemoriJournal of Food Science|October 30, 2015
Chemical Composition and Antioxidant Capacity of Brazilian Passiflora Seed OilsFernanda Carvalho de Santana, Fernanda Branco Shinagawa, Elias da Silva Araujo, et al.Journal of Food Science|November 3, 2015
Chocolate Milk with Chia Oil: Ideal Sweetness, Sweeteners Equivalence, and Dynamic Sensory Evaluation Using a Time-Intensity MethodologyJ B Rodrigues, J A Paixão, A G Cruz, et al.Journal of Food Science|November 3, 2015
Concentration of Umami Compounds in Pork Meat and Cooking Juice with Different Cooking Times and TemperaturesMinna K Rotola-Pukkila, Seija T Pihlajaviita, Mika T Kaimainen, et al.Journal of Food Science|August 14, 2015
The Effects of a Beef-Based Meal Compared to a Calorie Matched Bean-Based Meal on Appetite and Food IntakeAngela L Bonnema, Deena Altschwager, William Thomas, et al.Journal of Food Science|November 10, 2015
Physicochemical Properties of Starch Isolated from Bracken (Pteridium aquilinim) RhizomeXurun Yu, Jin Wang, Jing Zhang, et al.Pageof 884