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Journal of Food Science|August 1, 2024
Inactivation kinetics for surrogates of common foodborne pathogens during food residue dryingEmily Shea, Juliano Toniato, Christopher SimmonsJournal of Food Science|August 14, 2024
Preparation of a colorimetric hydrogel indicator reinforced with modified aramid nanofiber employing natural anthocyanin to monitor shrimp freshnessQiushi Tang, Jiwen Hu, Feng Liu, et al.Journal of Food Science|August 14, 2024
Microencapsulated Asiatic Pennywort (Centella asiatica) fortified chocolate oat milk beverage: Formulation, polyphenols content, and consumer acceptabilityRoselle Samaratunga, Kevin Kantono, Rothman Kam, et al.Journal of Food Science|August 14, 2024
Determination of soluble solids content in tomatoes with different nitrogen levels based on hyperspectral imaging techniqueYiyang Zhang, Yao Zhang, Yu Tian, et al.Journal of Food Science|June 26, 2024
Effect of linolenic acid on triterpenoids production by the liquid fermentation of Antrodia cinnamomeaWei Tang, Longfei Ye, Meizhu Guan, et al.Journal of Food Science|July 3, 2024
Flow properties of single origin chocolates: Effect of product formulation and particle sizeJ Cooney, T Kennedy, Luciana Monteiro, et al.Journal of Food Science|July 3, 2024
Study on the interaction mechanism of whey protein isolate with phosphatidylcholine: By multispectral methods and molecular dockingMing-Yang Ma, Fei-Yang Wu, Yun-Peng Xu, et al.Journal of Food Science|July 2, 2024
Kinetics of chemical and color changes in wheat and water during atmospheric cooking as affected by the acidity, hardness, and iron content of waterSadiye Michel, Mustafa BayramJournal of Food Science|June 26, 2024
Prediction model of browning inhibitor concentration and its optimal composition for mass processing of ready-to-eat fresh-cut 'Fuji' apple (Malus domestica Borkh.) strainsSoo Min Baek, Sung-Il Ahn, Sang Hoon Lee, et al.Journal of Food Science|June 26, 2024
An investigation into the sensory properties of luffa [Luffa cylindrica (L.)] sapMackenzie Gorman, Laura Baxter, Kaitlyn Frampton, et al.Pageof 889