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Journal of Food Science|January 24, 2008
Sensorial evaluation of nutritional supplements (PROGRESA) enriched with 3 different forms of iron in a rural Mexican communityJ Morales, F Vargas, L Cassís, et al.Journal of Food Science|July 21, 2023
l-Arginine treatment maintains postharvest quality in blueberry fruit by enhancing antioxidant capacity during storageJiaqi Wang, Yajuan Wang, Yuxuan Li, et al.Journal of Food Science|July 17, 2023
Preparation, identification, and inhibitory mechanism of dipeptidyl peptidase IV inhibitory peptides from goat milk whey proteinXiaojing Du, Chengyu Jiang, Shan Wang, et al.Journal of Food Science|August 2, 2023
Evaluation of the antioxidant potential of brown seaweeds extracted by different solvents and characterization of their phenolic compounds by LC-ESI-QTOF-MS/MSXinyu Duan, Vigasini Subbiah, Cundong Xie, et al.Journal of Food Science|August 2, 2023
Impact of bacterial synthesized nanoparticles on quality attributes and postharvest disease control efficacy of apricot and loquatHasna Bibi, Urooj Haroon, Farhana, et al.Journal of Food Science|August 7, 2023
Modeling of the inactivation kinetics of aerobic mesophiles and yeasts and molds natural microbiota in nonthermal plasma-treated pineapple (Ananas comosus) juiceSunil Pipliya, Sitesh Kumar, Prem Prakash SrivastavJournal of Food Science|August 2, 2023
Discrimination and characterization of different coconut water (CW) by their phenolic composition and volatile organic compounds (VOCs) using LC-MS/MS, HS-SPME-GC-MS, and HS-GC-IMSWende Zhang, Yang Chen, Yonghuan Yun, et al.Journal of Food Science|July 17, 2023
A review on the identification of transgenic oilseeds and oilsPengyuan Pan, Yihang Xing, Dingwen Zhang, et al.Journal of Food Science|July 8, 2023
Structural characterization of different starch-fatty acid complexes and their effects on human intestinal microfloraDan Li, Xin Wang, Jilite Wang, et al.Journal of Food Science|July 8, 2023
Evaluation and comparison of physicochemical properties, volatile substances, and microbial communities of leaf mustard (Brassica juncea var. multiceps) under natural and inoculated fermentationJiang Lingjuan, Cao Yu, Deng Zeyuan, et al.Pageof 890