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Journal of Food Science|July 8, 2023
Preparation of sunflower seed-derived umami protein hydrolysates and their synergistic effect with monosodium glutamate and disodium inosine-5'-monophosphateSarina Ma, Jia Duan, Xiaojing Liu, et al.Journal of Food Science|June 16, 2023
Individual and combined effects of α-amylase, xylanase, and cellulase on the breadmaking and nutritional properties of steamed bun enriched in wheat branWenjun Liu, Margaret Brennan, Charles Brennan, et al.Journal of Food Science|June 10, 2023
The effect of pH on the phenolic content and antioxidant properties of three different mustard extractsThu Nguyen, Ruchira Nandasiri, Olamide Fadairo, et al.Journal of Food Science|July 31, 2026
Encapsulation of Nigella sativa Essential Oil by Complex Coacervation Using Gelatin and Gum ArabicNeslihan Mutlu, Ümmü Gülsüm KoçJournal of Food Science|July 24, 2026
Rapid Detection of Deoxynivalenol in Soybeans by NIR Spectroscopy Coupled With ETs-PLS Feature Selection MethodQingxiao Ma, Longyan Zhang, Yongfeng Ju, et al.Journal of Food Science|July 17, 2026
Supercritical Carbon Dioxide Drying for Creating Porous Red Lentil Proteins: Effects of pH and Solvent ExchangeNiveditha Asaithambi, Ali UbeyitogullariJournal of Food Science|August 4, 2009
Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionalityTristan K Berry, Xin Yang, E Allen FoegedingJournal of Food Science|March 16, 2012
Chemical quality of bottled waters: a reviewMalwina Diduch, Zaneta Polkowska, Jacek NamieśnikJournal of Food Science|May 25, 2010
Oil migration in 2-component confectionery systemsWinston L Lee, Michael J McCarthy, Kathryn L McCarthyJournal of Food Science|May 4, 2011
Microstructural characterization of multiphase chocolate using X-ray microtomographyPierangelo Frisullo, Fabio Licciardello, Giuseppe Muratore, et al.Pageof 890