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Journal of Food Science|January 26, 2018
Comparison of Cinnamon Essential Oils from Leaf and Bark with Respect to Antimicrobial Activity and Sensory Acceptability in Strawberry ShakeWafaa I Brnawi, Navam S Hettiarachchy, Ronny Horax, et al.Journal of Food Science|March 11, 2018
One-Step and Nondestructive Reduction of Cr(VI) in Pork by High-Energy Electron Beam IrradiationJingya Ren, Guilong Zhang, Dongfang Wang, et al.Journal of Food Science|March 11, 2018
Recombinase Polymerase Amplification Combined with Lateral Flow Strip for Listeria monocytogenes Detection in FoodXin-Jun Du, Yu-Xuan Zang, Hai-Bin Liu, et al.Journal of Food Science|March 11, 2018
Composition and Physicochemical Characterization of Fiber-Rich Food Processing ByproductsMaria Dian Pratiwi Masli, Barbara A Rasco, Girish M GanjyalJournal of Food Science|March 14, 2018
The Effects of Residual Air and Viscosity on the Rate of Heat Penetration of Retort Food Simulant in Pouch When Using Static and Oscillating MotionsMollye S MacNaughton, William S Whiteside, James R Rieck, et al.Journal of Food Science|February 24, 2018
Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct CultureAntonia Terpou, Loulouda Bosnea, Maria Kanellaki, et al.Journal of Food Science|February 11, 2018
Green Tea Polyphenols Modulate Colonic Microbiota Diversity and Lipid Metabolism in High-Fat Diet Treated HFA MiceLi Wang, Benhua Zeng, Zhiwei Liu, et al.Journal of Food Science|November 11, 2017
Metabolite Profiling of Peppers of Various Colors Reveals Relationships Between Tocopherol, Carotenoid, and Phytosterol ContentTae Jin Kim, Jaehyuk Choi, Kil Won Kim, et al.Journal of Food Science|November 11, 2017
Phenolic Composition and Evaluation of the Antimicrobial Activity of Free and Bound Phenolic Fractions from a Peruvian Purple Corn (Zea mays L.) AccessionLena Gálvez Ranilla, Ashish Christopher, Dipayan Sarkar, et al.Journal of Food Science|November 11, 2017
Fermentation Cover Brine Reformulation for Cucumber Processing with Low Salt to Reduce Bloater DefectY Zhai, I M Pérez-DíazPageof 891