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Journal of Food Science|September 27, 2017
Structural Features, Antitumor and Antioxidant Activities of Rice Bran Polysaccharides Using Different Extraction MethodsWenfang Han, Jiangtao Li, Yuqin Ding, et al.Journal of Food Science|September 7, 2017
Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide FormationElena Bartkiene, Vadims Bartkevics, Vita Krungleviciute, et al.Journal of Food Science|September 7, 2017
Solute Transfer in Osmotic Dehydration of Vegetable Foods: A ReviewSahylin Muñiz-Becerá, Lilia L Méndez-Lagunas, Juan Rodríguez-RamírezJournal of Food Science|April 1, 2018
Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial BeersClaudia Gonzalez Viejo, Sigfredo Fuentes, Damir D Torrico, et al.Journal of Food Science|December 21, 2018
Predictive Modeling of the Effect of ε-Polylysine Hydrochloride on Growth and Thermal Inactivation of Listeria monocytogenes in Fish BallsZhen Jia, Changcheng Li, Ting Fang, et al.Journal of Food Science|December 21, 2018
Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins QualityPatricia P Miranda-Villa, Jesica R Mufari, Antonella E Bergesse, et al.Journal of Food Science|December 15, 2018
Linear Viscoelastic Properties of Selected Polysaccharide Gums as Function of Concentration, pH, and TemperatureLaura Fagioli, Lucia Pavoni, Serena Logrippo, et al.Journal of Food Science|January 9, 2019
Dynamic Detection of Biogenic Amines as a Quality Indicator and Their Relationship with Free Amino Acids Profiles in Large Yellow Croaker (Pseudosciaena crocea)Yanbo Wang, Xingyue Bao, Feifei Wang, et al.Journal of Food Science|January 9, 2019
CRISPR-Based Subtyping Using Whole Genome Sequence Data Does Not Improve Differentiation of Persistent and Sporadic Listeria monocytogenes StrainsAlexander J Taylor, Matthew J StasiewiczJournal of Food Science|January 10, 2019
Identification of a Salt Blend: Application of the Electronic Tongue, Consumer Evaluation, and Mixture Design MethodologySasha M Barnett, Charles Diako, Carolyn F RossPageof 891