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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.Journal of Food Science|May 25, 2010
Experimental and analytical temperature distributions during oven-based convection heatingKathryn L McCarthy, Michael J McCarthy, Vineet Rakesh, et al.Journal of Food Science|May 25, 2010
Combination of super chilling and high carbon dioxide concentration techniques most effectively to preserve freshness of shell eggs during long-term storageT Yanagisawa, M Ariizumi, Y Shigematsu, et al.Journal of Food Science|May 25, 2010
Enhancement of fermentation process in Pu-erh tea by tea-leaf extractC W Hou, K C Jeng, Y S ChenJournal of Food Science|May 25, 2010
Using the benchmark dose (BMD) methodology to determine an appropriate reduction of certain ingredients in food productsJian BiJournal of Food Science|May 25, 2010
Effect of different binders on the physico-chemical, textural, histological, and sensory qualities of retort pouched buffalo meat nuggetsI Prince Devadason, A S R Anjaneyulu, Y BabjiPageof 904