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Journal of Food Science|May 25, 2010
Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different emulsifying saltsClarissa R Cunha, Walkiria H ViottoJournal of Food Science|May 25, 2010
Optimization of the enzymatic hydrolysis of mussel meatVanessa M Silva, Kil J Park, Míriam D HubingerJournal of Food Science|May 25, 2010
Comparison of 3 spectrophotometric methods for carotenoid determination in frequently consumed fruits and vegetablesEric Biehler, Frédéric Mayer, Lucien Hoffmann, et al.Journal of Food Science|May 25, 2010
Phenolic composition and antioxidant activities of 11 celery cultivarsYang Yao, Wei Sang, Mengjie Zhou, et al.Journal of Food Science|May 25, 2010
Influence of cultivation system on bioactive molecules synthesis in strawberries: spin-off on antioxidant and antiproliferative activityL D'Evoli, A Tarozzi, P Hrelia, et al.Journal of Food Science|May 25, 2010
Effect of milk pretreatment on the whey composition and whey powder functionalityM Outinen, P Rantamäki, A HeinoJournal of Food Science|May 25, 2010
Antioxidant properties of edible basidiomycete Phellinus igniarius in submerged culturesMing Yeou Lung, Jie Chung Tsai, Ping Chang HuangJournal of Food Science|May 25, 2010
Effect of cooking method (baking compared with frying) on acrylamide level of potato chipsT Koray Palazoğlu, Derya Savran, Vural GökmenJournal of Food Science|May 25, 2010
Effects of calcium and pressure treatment on thermal gelation of soybean proteinF Speroni, S Jung, M de LamballerieJournal of Food Science|May 25, 2010
Effect of feed liquid temperature on the structural morphologies of d-limonene microencapsulated powder and its preservationV Paramita, K Iida, H Yoshii, et al.Pageof 890