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Journal of Food Science|March 25, 2026
Development and Characterization of Eugenol-Loaded Pectin/Soy Protein Isolate/Curcumin Films for Grass Carp Packaging ApplicationYan Zhang, Qidong Yang, Xinyi Huang, et al.Journal of Food Science|March 28, 2026
Effects of Extraction Methods on the Structural Characteristics and Bioactivities of Houttuynia cordata PolysaccharidesXiaoqing Li, Mohammed Mansour, Yanan Yuan, et al.Journal of Food Science|March 28, 2026
Anti-Lipogenic Effects of Iridoid-Rich Lonicera caerulea Berry Extracts in a Cortisol-Stimulated Adipocyte ModelLiangchuan Guo, Yingjun Cui, Damith Costa, et al.Journal of Food Science|March 22, 2026
Unlocking the Synergy of Corn Starch and Diverse Gums to Develop Chocolate Fillings: Pre- and Post-Baking Assessment and Application in CroissantsAadarsh Kumar, Masud Alam, Mamta Thakur, et al.Journal of Food Science|April 1, 2026
Decomposition Kinetics of Solution and Lyophilized Powder of S-Nitroso-N-CetylcysteineBruna Fernandes Andrade, Lorrany Ramos do Carmo, Vanelle Maria da Silva, et al.Journal of Food Science|April 17, 2026
Health Effects of Red Beetroot as a Functional Food: Healing From the RootNevin Sanlier, Zeynep Bengisu Ejder, Irem YalcinkayaJournal of Food Science|March 30, 2026
A Critical Review of Antidiabetic Properties of Tempeh From Various SubstratesFitriyono Ayustaningwarno, Tsamaroh Najdah Ghoziyah Jusman, Diana Nur Afifah, et al.Journal of Food Science|May 6, 2026
From Fresh to Aged: Dynamics of Lipid Stability, Fatty Acid Profile, and Meat Quality of Dry-Aged Dorsal Epaxial Muscle of Mahi-Mahi (Coryphaena hippurus)Rômulo D Lopes, Sérgio B Mano, André L M Souza, et al.Journal of Food Science|April 6, 2026
Characterization of Key Aroma Active Compounds in Sichuan Pepper Oleoresins From Different Origins by GC-O-MS and GC×GC-TOF-MSChenwei Ma, Haining Zhuang, Lingyun Yao, et al.Journal of Food Science|April 6, 2026
Study of Sensory Evaluation of Bittering Agents for Establishing an Evaluation System of BitternessKaho Watanabe, Hitoshi Tamura, Tomohiko Ito, et al.Pageof 890