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Journal of Food Science|June 26, 2024
Inoculation of Zaopei with biofortification: Inducing variation in community structure and improving flavor compounds in Nongxiangxing baijiuYijiao Wu, Pei Xu, Xianping Qiu, et al.Journal of Food Science|July 20, 2024
Effect of dry- and moist-heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolateLiyixia Zhang, Qianqian Peng, Jingjing ChenJournal of Food Science|June 12, 2024
A review of the use of numerical analysis in stomach modelingXinying Liu, David F Fletcher, Gail M BornhorstJournal of Food Science|June 10, 2024
Impact of pre- and post-fermentation fining with polyvinylpolypyrrolidone on the chemical stability and aromatic profile of Viognier wineCharlene B Van Buiten, Ryan J EliasJournal of Food Science|November 3, 2023
Consumer perception of collagen from different sources: An investigation using hedonic scale and check all that applyJamal Amyoony, Mackenzie Gorman, Tanvi Dabas, et al.Journal of Food Science|November 3, 2023
A sensory lexicon to characterize the quality of fresh and preserved peppersBhavana Uppili, Lisa J LaFountain, Suzanne D JohanningsmeierJournal of Food Science|November 20, 2023
Optimal conditions for beef tenderization through radiofrequency heating with cold airJinse Kim, Dong Soo Choi, Yong Hoon Kim, et al.Journal of Food Science|October 24, 2023
LP309 a new strain of Lactiplantibacillus pentosus that improves the lactic fermentation of Spanish-style table olivesFrancisco Rodríguez-Gómez, Antonio Valero, Elena Vives Lara, et al.Journal of Food Science|October 25, 2023
Influence of roasted flaxseed marc flour on rheological, structural, fermentation, water distribution, and migration properties of wheat doughXiaofei Jiang, Xiaotong Wang, Shengmin ZhouJournal of Food Science|October 27, 2023
Profiling of phenolic compounds, antimicrobial, antioxidant, and hemolytic activity of mango seed kernel using different optimized extraction systemsKinza Saleem, Zafar Hayat, Zara Tariq, et al.Pageof 889