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Journal of Food Science|October 22, 2024
The synergistic effect of α-tocopherol and phloretin-loaded nanoemulsions on improvement of the stability, antioxidant, and tyrosinase inhibitory potentialityJunguo Wang, Hongyue Wang, Keshuang Guo, et al.Journal of Food Science|October 22, 2024
Impact of synbiotics on disease activity in systemic lupus erythematosus: Results from a randomized clinical trialZahra Mirfeizi, Mahmoud Mahmoudi, Mohammad Hassan Jokar, et al.Journal of Food Science|October 25, 2024
Influences of superfine-grinding and mix enzymolysis alone or combined with hydroxypropylation or acetylation on the hypolipidemic and hypoglycemic properties of coconut endosperm residue fiberChen Feng, Chenlong He, Yan Li, et al.Journal of Food Science|October 25, 2024
Dietary supplementation of probiotic Lactobacillus modulates metabolic dysfunction-associated steatotic liver disease and intestinal barrier integrity in obesity-induced miceNageena Qayyum, Mohamedelfatieh Ismael, Han Haoyue, et al.Journal of Food Science|October 25, 2024
Evaluating the synergistic effects of sesame cake powder and soy protein isolate on rheological, textural, nutritional, and phenolic profiles of high-moisture extrusion processed meat analogsShyam Sundar, Balwinder Singh, Amritpal KaurJournal of Food Science|October 25, 2024
Comparative study on the difference of saponins and nutrients in Panax notoginseng powder dried by new rapid drying technique and traditional hot airJing Zeng, YiFan Cheng, RuiQi Pu, et al.Journal of Food Science|October 16, 2024
Predicting physicochemical properties of papayas (Carica papaya L.) using a convolutional neural networks model approachSujin An, Geuncheol Oh, Dongyoung Lee, et al.Journal of Food Science|October 22, 2024
Quinoa sourdough fermented with Lactiplantibacillus plantarum CRL 1964, a powerful tool to enhance the nutritional features of quinoa snacksSergio Hernan Sandez Penidez, Marina Andrea Velasco Manini, Carla Luciana Gerez, et al.Journal of Food Science|October 22, 2024
Assessment of quality and antioxidant capacity of peach in response to different UV-C dose irradiationShuai Han, Xu Wang, Haihua Cong, et al.Journal of Food Science|October 22, 2024
Bound phenolics extracts of jujube peel relieve cadmium-induced toxicity by reducing lipid accumulation of Caenorhabditis elegansXiaojing Li, Jinfeng Dou, Jieying Shi, et al.Pageof 890