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Journal of Food Science|October 10, 2020
Ultrafiltration isolation, physicochemical characterization, and antidiabetic activities analysis of polysaccharides from green tea, oolong tea, and black teaLeilei Xu, Yue Chen, Zhongqin Chen, et al.Journal of Food Science|October 20, 2020
Ultrasound-assisted enzymatic extraction of anthocyanins from grape skins: optimization, identification, and antitumor activityJiaqi Tan, Qian Li, Hongkun Xue, et al.Journal of Food Science|October 22, 2020
Piperine sensitizes radiation-resistant cancer cells towards radiation and promotes intrinsic pathway of apoptosisKoniyan Shaheer, H M Somashekarappa, M Divya LakshmananJournal of Food Science|October 16, 2020
Effects of structural attributes on the rheological properties of ice cream and melted ice creamDieyckson O Freire, Biqing Wu, Richard W HartelJournal of Food Science|January 31, 2020
A multiplex PCR assay with a common primer for the detection of eleven foodborne pathogensJing Tao, Wanwan Liu, Wei Ding, et al.Journal of Food Science|January 31, 2020
Extraction of phycocyanin-A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniquesYing Li, Zhong Zhang, Maria Paciulli, et al.Journal of Food Science|January 21, 2020
Two-step biological approach for treatment of rapeseed mealYu Tie, Li Li, Jun Liu, et al.Journal of Food Science|August 29, 2020
Application of commercial kits using DNA-based and immunochemical methods for determination of shrimp allergens in kimchi and its ingredientsSeul-Gi Jeong, Sung Hyun KimJournal of Food Science|September 16, 2020
Mass transfer dynamics of simultaneous water gain and solid loss during soaking of pigeon pea grainsAdinath E Kate, Saroj K Giri, Sivatejaswini BJournal of Food Science|September 16, 2020
The reduction impact of monoglucosyl rutin on abdominal visceral fat: A randomized, placebo-controlled, double-blind, parallel-groupYushi Hashizume, Mahamadou TandiaPageof 883