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Journal of Food Science|May 26, 2020
Assessing consumers' understanding of the term "Natural" on food labelingSajida Rahman, Lindsay Zasadzinski, Lanjun Zhu, et al.Journal of Food Science|May 13, 2020
Application of TOPSIS to evaluate the effects of different conditions of sonication on eggless cake properties, structure, and mass transferMohammad Khalilian Movahhed, Mohebbat Mohebbi, Arash Koocheki, et al.Journal of Food Science|September 18, 2021
Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flourRonak Fahmi, Donna Ryland, Elaine Sopiwnyk, et al.Journal of Food Science|September 18, 2021
Determination of lipid profiles of Dezhou donkey meat using an LC-MS-based lipidomics methodMengmeng Li, Mingxia Zhu, Wenqiong Chai, et al.Journal of Food Science|September 13, 2021
Mineral content, fatty acid composition, and volatile compounds of gluten-free tarhana formulated with different cereal and pulse floursGülşah Çalışkan Koç, Yeliz Tekgül, Edibe Seda Erten, et al.Journal of Food Science|September 14, 2021
Influence of tannins, human saliva, and the interaction between them on volatility of aroma compounds in a model wineJiaheng Lyu, Shuang Chen, Yan Xu, et al.Journal of Food Science|September 8, 2021
Bioaccessibility and antioxidant activity of PCL-microencapsulated olive leaves polyphenols and its application in yogurtTamer M El-Messery, Esmat Aly, Ruben López-Nicolas, et al.Journal of Food Science|August 29, 2025
Extracellular Vesicle-Like Nanoparticles Present in Fermented Botanical Products Suppress Fat Absorption in the GutKotomi Chikama, Koutarou Terada, Chika Yamamoto, et al.Journal of Food Science|August 25, 2025
Investigating the Encapsulation Efficiency and Stability of Purple Onion Peel Anthocyanin: Effects of Storage ConditionsYasemin İncegül, Serap Berktaş, Mustafa ÇamJournal of Food Science|May 12, 2015
Examining extrinsic factors that influence product acceptance: a reviewX E Li, S M Jervis, M A DrakePageof 891