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Journal of Food Science|April 30, 2015
Control of Histamine-Producing Bacteria and Histamine Formation in Fish Muscle by Trisodium PhosphateKristin Bjornsdottir-Butler, David P Green, Greg E Bolton, et al.
Journal of Food Science|April 30, 2015
Controlling Listeria monocytogenes in Cold Smoked Salmon with the Antimicrobial Peptide SalmineChristopher Cheng, Fletcher Arritt, Clinton Stevenson
Journal of Food Science|August 10, 2016
Water Diffusion from a Bacterial Cell in Low-Moisture FoodsRoopesh M Syamaladevi, Juming Tang, QingPing Zhong
Journal of Food Science|August 13, 2016
Sample Dimensionality Effects on d' and Proportion of Correct Responses in Discrimination TestingDavid J Bloom, Soo-Yeun Lee
Journal of Food Science|April 6, 2021
Antioxidant and functional properties of cowhide collagen peptidesZhike Xie, Xuguang Wang, Shuyan Yu, et al.
Journal of Food Science|April 6, 2021
Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibersJuliana Farinassi Mendes, Laís Bruno Norcino, Heloísa Helena Martins, et al.
Journal of Food Science|July 19, 2020
The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grillingGlória Maria Guizellini, Elizabeth Aparecida Ferraz Da Silva Torres, Rosana Aparecida Manólio Soares Freitas, et al.
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