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Journal of Food Science|September 17, 2024
Effect of non-thermal acidic and alkaline modifications on the structural, pasting, rheological, and functional properties of cassava (Manihot esculenta) starchLeonardo A Alonso-Gomez, Angie J Gonzalez-Hernandez, Andrés F Fragua-Cruz, et al.Journal of Food Science|September 19, 2024
Relationship between consumer acceptance, sensory characteristics, and physicochemical characteristics of "Fuji" apples from different originsYuxuan Zhu, Shuying Wang, Baoqing Zhu, et al.Journal of Food Science|September 10, 2024
Development of a magnetic separation method for rapid isolation and enrichment of bacteria in raw pork using chitosan functionalized magnetic Fe3O4@MIL-100(Fe) compositesJuan Du, Zongshuang Li, Jiangli Guo, et al.Journal of Food Science|June 7, 2023
Evaluating estrogenic activity of isoflavones in miso using yeast two-hybrid methodYuuki Higa, Rika Nagano, Makoto KanauchiJournal of Food Science|June 7, 2023
Effects of vacuum microwave combined with freeze-drying on the physicochemical properties, phenolic compounds, and antioxidant capacity of pear fruit slicesHuizhe Zhang, Wenxiu Zheng, Ling Yan, et al.Journal of Food Science|May 30, 2023
Overcoming lemon postharvest molds caused by Penicillium spp. multiresistant isolates by the application of potassium sorbate in aqueous and wax treatmentsGabriela M Olmedo, Mario A Debes, Milena Sepúlveda, et al.Journal of Food Science|May 30, 2023
Production and characterization of nanofibrillated cellulose gels simultaneously exhibiting thermally stable green color and oil-in-water emulsion stabilizing capability from Centella asiaticaChompunutch Thiabmak, Naphaporn Chiewchan, Sakamon DevahastinJournal of Food Science|May 27, 2023
Survival of Salmonella enterica and Listeria monocytogenes in date palm paste and syrup at different storage temperaturesAmin N Olaimat, Murad A Al-Holy, Mahmoud H Abughoush, et al.Journal of Food Science|May 27, 2023
Effects of cold storage time on the quality and active probiotics of yogurt fermented by Bifidobacterium lactis and commercial bacteria DaniscoXinyue Xu, Huaitian Cui, Jiaxin Xu, et al.Journal of Food Science|February 25, 2026
High-Pressure Homogenization Modifies the Structure of Pediococcus acidilactici S1 Exopolysaccharide and Enhances Its Bile Salts Binding CapacityXiaohui Yang, Di Bao, Yifan Zhang, et al.Pageof 889