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Journal of Food Science|October 31, 2023
Whey-pectin microcapsules improve the stability of grape marc phenolics during digestionAimara V De La Cruz-Molina, Catarina Gonçalves, Mafalda D Neto, et al.Journal of Food Science|March 29, 2024
Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equationEsra Bölük, Esra Akdeniz, Recep Gunes, et al.Journal of Food Science|March 29, 2024
Effect of SO2, glutathione, and glutathione-rich inactive dry yeast on the color, phenolic compounds, ascorbic acid, and antioxidant activity of Roxburgh rose wineYang Zhang, Lu Jiang, Fangfang Zhang, et al.Journal of Food Science|March 27, 2024
Effect of addition of wheat bran hydrolysate on bread propertiesAli Cingöz, Özlem Akpinar, Abdulvahit SayaslanJournal of Food Science|April 9, 2024
Gelling properties of acid-induced tofu (soybean curd): Effects of acid type and nano-fish boneRamy M Khoder, Liangzi Zhang, Tao Yin, et al.Journal of Food Science|April 2, 2024
Mechanisms of the initial stage of non-enzymatic oxidation of wine: A mini reviewGuanghao Wang, Yogesh KumarJournal of Food Science|March 29, 2024
Detection and quantification of biogenic amines in cephalopod using dansyl chloride pre-column derivatization-HPLC and their productionKang Wang, Chuanyan Pan, Qiong Yang, et al.Journal of Food Science|March 29, 2024
pH-dependent stability of major betalains in the encapsulated beetroot extracts (Beta vulgaris L.)Diah M Lukitasari, Renny Indrawati, Rosita D Chandra, et al.Journal of Food Science|September 8, 2023
Leuconostoc mesenteroides WHH1141 ameliorates ovalbumin-induced food allergy in miceKan Gao, Lie Chen, Cailing Chen, et al.Journal of Food Science|September 7, 2023
Ionic strength-mediated protein and flavor studies on thermally processed hairtail piecesShuyu Liu, Xinya Cai, Zhixin Tang, et al.Pageof 889