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Journal of Food Science|May 25, 2010
Effects of oregano oil brine enhancement on quality attributes of beef longissimus dorsi and semimembranosus muscles from various age animalsStacy M Scramlin, Melissa C Newman, Ryan B Cox, et al.Journal of Food Science|May 25, 2010
Application of agonist-receptor modeling to the sweetness synergy between high fructose corn syrup and sucralose, and between high-potency sweetenersP A Wolf, J R Bridges, R WicklundJournal of Food Science|May 25, 2010
Effect of nano-packing on preservation quality of fresh strawberry (Fragaria ananassa Duch. cv Fengxiang) during storage at 4 degrees CF M Yang, H M Li, F Li, et al.Journal of Food Science|May 25, 2010
Simple, selective, and rapid quantification of 1-deoxynojirimycin in mulberry leaf products by high-performance anion-exchange chromatography with pulsed amperometric detectionTadashi Yoshihashi, Huong Thi Thu Do, Patcharee Tungtrakul, et al.Journal of Food Science|May 25, 2010
Comparing antioxidant effectiveness of natural and synthetic free radical scavengers in thermally-oxidized lard using DPPH methodJu Dong Yeo, Min Kyu Jeong, Chan Uk Park, et al.Journal of Food Science|May 25, 2010
Fermentation of cucumbers brined with calcium chloride instead of sodium chlorideRoger F McFeeters, Ilenys Pérez-DíazJournal of Food Science|May 25, 2010
Physical properties and oxidation rates of unrefined menhaden oil (Brevoortia patronus)Huaixia Yin, Subramaniam SathivelJournal of Food Science|May 25, 2010
In vitro potential of Ascophyllum nodosum phenolic antioxidant-mediated alpha-glucosidase and alpha-amylase inhibitionE Apostolidis, C M LeeJournal of Food Science|May 25, 2010
EMA-real-time PCR as a reliable method for detection of viable Salmonella in chicken and eggsLuxin Wang, Azlin MustaphaJournal of Food Science|May 25, 2010
Enhancing the biotransformation of isoflavones in soymilk supplemented with lactose using probiotic bacteria during extended fermentationW K Ding, N P ShahPageof 891