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Journal of Food Science|May 16, 2024
Potential of polyphenols from Ligustrum robustum (Rxob.) Blume on enhancing the quality of starchy food during fryingHao-Xiang Gao, Nan Chen, Qiang He, et al.Journal of Food Science|June 5, 2024
Chondroitin sulfate-functionalized selenium nanoparticle-induced S-phase cell cycle arrest and apoptosis in HeLa CellsJianping Chen, Xuehua Chen, Anqi Tang, et al.Journal of Food Science|June 7, 2024
HPLC-QQQ-MS/MS-based authentication and determination of free and bound sialic acids content in human, bovine, sheep, goat milk, and infant formulaQingyan Chen, Abdul Mueed, Liuying Zhu, et al.Journal of Food Science|June 7, 2024
Physicochemical characterization of wheat starch and variation of fatty acid composition in deep-fried dough sticks with different treatmentsYan Liu, Xueying Hu, Xinhang Jian, et al.Journal of Food Science|April 25, 2024
Gluten-free pasta as an alternative in the diet of patients with celiac diseaseVázquez-Mata Norma, Rodrigo Antonio García-Zepeda, Ontiveros-Higareda Mitzy Belén, et al.Journal of Food Science|May 25, 2024
Effect of ultrasound-assisted L-lysine treatment on pork meat quality and myofibrillar protein properties during postmortem agingShuangyi Xu, Xiuyun Guo, Chao Fu, et al.Journal of Food Science|May 6, 2024
Parameter calibration of discrete element model for gluten densification moldingZongyou Ben, Xiao Sun, Yu Bai, et al.Journal of Food Science|May 6, 2024
Effects of component ratios on the properties of sweet potato-oat composite dough and the quality of its steamed cakeXinyu Wei, Guangyue Ren, Wenchao Liu, et al.Journal of Food Science|April 30, 2024
Positive effect of peptide-calcium chelates from Grifola frondosa on a mouse model of senile osteoporosisYu Xiong, Jing-Ru Li, Pei-Zhi Peng, et al.Journal of Food Science|April 30, 2024
Characterization of lipids and volatile compounds in boiled donkey meat by lipidomics and volatilomicsMengmeng Li, Lingyun Sun, Xinyi Du, et al.Pageof 889