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Journal of Food Science|September 16, 2026
Uncovering the Metabolic Characterization of Pseudomonas psychrophila and Serratia grimesii Underlying Their Spoilage Potential in Refrigerated Salmon: Based on LC-MS Metabolomics AnalysisXinge Yi, Yule Wang, Jing Xie, et al.Journal of Food Science|September 16, 2026
Machine Learning-Driven Optimization of a Functional Seafood-Based Blended Liquor With Enhanced Sensory and Bioactive PropertiesZiqiao Zhao, Teng Teng, Yongkuan Shao, et al.Journal of Food Science|September 14, 2026
Green Extraction Techniques for Recovering Polyphenols From Cocoa Bean Shells for Application in Food Processing: A Systematic ReviewJoy Chinenye Mba, Leda Atílio Pita, Helen Obioma Agu, et al.Journal of Food Science|September 14, 2026
Moisture Sorption Behavior of Potato Crisps and BiscuitsRyan C Renshaw, John P Robinson, Samuel W Kingman, et al.Journal of Food Science|September 14, 2026
Advancing Blueberry Postharvest Management: A Paradigm Shift From Pathogen Killing to Niche OccupancyYumei Wang, Kangyuan Xu, Chaofan Guo, et al.Journal of Food Science|September 14, 2026
Recent Advances in the Study of Aroma Control and Release Through the Interaction of Matrix Components and Aroma Compounds in Soft DrinksWanying Zhang, Wuduo Zhao, Peng Li, et al.Journal of Food Science|September 14, 2026
Encapsulation of Anthocyanin From Black Carrot (Daucus carota var atrorubens) in Protein Complexes From Plant, Insect, and Animal Origin: Synthesis and StabilityMauricio E Martinon, M Elena Castell-Perez, Rosana G MoreiraJournal of Food Science|June 15, 2022
Tripeptide Hyp-Asp-Gly from collagen peptides inhibited platelet activation via regulation of PI3K/Akt-MAPK/ERK1/2 signaling pathwayHongdong Song, Yijie Yang, Bo LiJournal of Food Science|June 15, 2022
Effect of agave fructans on xanthan rheology: Impact on sodium caseinate emulsion propertiesMaría Guadalupe Sosa-Herrera, Laura Patricia Martínez-Padilla, Virginia Agustina Delgado-Reyes, et al.Journal of Food Science|June 15, 2022
Effect of ball milling-assisted glycosylation modification on the structure and foaming property of egg white proteinLan Liu, Qia Wang, Yongyan Wu, et al.Pageof 890