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Journal of Food Science|October 6, 2023
Analysis of umami taste and their contributing compounds in edible fungi based on electronic tongue, sensory evaluation, and chemical analysisTao Feng, Weitong Cai, Da Chen, et al.Journal of Food Science|October 6, 2023
Neuroprotective effect of chitosan oligosaccharide on alcohol-induced hippocampal injury using proteomic analysisBin Wang, Yuke Zhao, Yufei Qu, et al.Journal of Food Science|October 2, 2023
Predicting minty compounds binary mixtures' pleasantness by odor intensity in aqueous solutionsHuanzhe Du, Hongbing Lu, Suxing Tuo, et al.Journal of Food Science|September 29, 2023
Stabilization and valorization of tomato byproduct: A case study for the bakery industryIdoya Fernandez-Pan, Francisco C Ibañez, Paloma Virseda, et al.Journal of Food Science|October 2, 2023
Withdrawal time of danofloxacin and difloxacin and in vitro binding phenomenon to melanin in black-boned silky fowlZimin Chen, Wanyi Liu, Qiang Wu, et al.Journal of Food Science|September 27, 2023
Effect of dielectric barrier discharge nonthermal plasma treatment on physicochemical, nutritional, and phytochemical quality attributes of pineapple [Ananas comosus (L.)] juiceSunil Pipliya, Sitesh Kumar, Prem Prakash SrivastavJournal of Food Science|September 26, 2023
In vitro antioxidative activity of Fritillaria cirrhosa D. Don straw ethanolic extract and its effect on lipid, protein oxidation, and quality of Chinese-style sausageYixi Yang, Yuxuan Zhang, Bowen Zhang, et al.Journal of Food Science|September 18, 2024
Toward "clean label" processed meat using starter culture and beetroot powder: A case-study in restructured cooked hamElen Carla Alves da Silva, Isabelly da Silva Ramalho, Halley Dayane Dos Santos Ribeiro, et al.Journal of Food Science|September 18, 2024
Exploring the chemical composition of granola formulated with different sweeteners and produced via oven and microwave bakingSelma Lubabe Erdoğan, Yunus Çetintaş, Yeliz Tekgül Barut, et al.Journal of Food Science|September 26, 2024
Effects of different processing methods on the lipid composition of seabuckthorn fruit oil based on lipidomicsYazhuan Li, Yilai Wan, Zhanglian Chen, et al.Pageof 889