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Journal of Food Science|October 4, 2024
Quality and noodle-making performance of wheat flour with varied gluten strengths altered by addition of various arabinoxylansJeongeon Kim, Meera KweonJournal of Food Science|October 3, 2024
Unlocking the secrets of Neapolitan pizza: A concise review of wood-fired, electric, and gas pizza ovensAniello Falciano, Paolo Masi, Mauro MoresiJournal of Food Science|October 3, 2024
Use of rice flour to produce plant-based yogurt alternativesAnita Morris, Charles Boeneke, Witoon Prinyawiwatkul, et al.Journal of Food Science|October 3, 2024
Inhibition of polyphenol oxidase for preventing browning in edible mushrooms: A reviewYingqi Liang, Kaimei Luo, Bingli Wang, et al.Journal of Food Science|October 3, 2024
Sodium butyrate alleviates T-2 toxin-induced liver toxicity and renal toxicity in quails by modulating oxidative stress-related Nrf2 signaling pathway, inflammation, and CYP450 enzyme systemYihao He, Xueyan Zhu, Huanni Song, et al.Journal of Food Science|September 17, 2024
Evaluation of green kiwifruit juice extract on physicochemical properties, antioxidant activity, and tenderness of beef M. semitendinosus with in vitro digestionHaeun Kim, Koo Bok ChinJournal of Food Science|September 17, 2024
The advantages and trends of lactic acid fermentation in the production of innovative fruit puree: Analysis with PROMETHEE and clusterGulsum Ucak-OzkayaJournal of Food Science|September 17, 2024
Antifungal effect of cinnamon essential oil against Penicillium oxalicum on rice noodlesQun Liu, Xiaodi Xiong, Hua Lin, et al.Journal of Food Science|October 8, 2024
Electrospun gelatin/tea polyphenol@pullulan nanofibers for fast-dissolving antibacterial and antioxidant applicationsJianfeng Zhou, Weiqiang Wang, Xingjian Yang, et al.Journal of Food Science|October 10, 2024
High-precision identification of highly similar Pinelliae Rhizoma and adulterated Rhizoma pinelliae pedatisectae through deep neural networks based on vision transformersRong Chen, Ying Zhang, Wen-Jun Song, et al.Pageof 889