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Journal of Food Science|May 25, 2010
Identification of natural antimicrobial substances in red muscadine juice against Cronobacter sakazakiiT J Kim, W L Weng, J L Silva, et al.Journal of Food Science|May 25, 2010
Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodologyDaniel Granato, I Alves de Castro, L Souza Neves Ellendersen, et al.Journal of Food Science|May 25, 2010
Purification of parvalbumin from carp: a protocol that avoids heat-treatmentStef J Koppelman, Roland A Romijn, Harmen H J de Jongh, et al.Journal of Food Science|August 21, 2010
Development of soybean protein-isolate edible films incorporated with beeswax, Span 20, and glycerolZhang Chao, Ma Yue, Zhao Xiaoyan, et al.Journal of Food Science|August 21, 2010
Effect of partial substitution of NaCl with KCl on Halloumi cheese during storage: chemical composition, lactic bacterial count, and organic acids productionMutamed M Ayyash, Nagendra P ShahJournal of Food Science|August 21, 2010
Influence of droplet charge on the chemical stability of citral in oil-in-water emulsionsSeung Jun Choi, Eric Andrew Decker, Lulu Henson, et al.Journal of Food Science|August 21, 2010
Effect of milk on the deodorization of malodorous breath after garlic ingestionAreerat Hansanugrum, Sheryl A BarringerJournal of Food Science|August 21, 2010
A novel method for simultaneous and continuous determination of thermal properties during phase transition applied to Calanus finmarchicusMichael Bantle, Trygve Magne Eikevik, Jon Eirik BrennvallJournal of Food Science|August 21, 2010
Separation of curcuminoids enriched fraction from spent turmeric oleoresin and its antioxidant potentialS Nagarajan, I Rahath Kubra, L Jagan Mohan RaoJournal of Food Science|August 21, 2010
Methylglyoxal content in drinking coffee as a cytotoxic factorJ Wang, T ChangPageof 891