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Journal of Food Science|May 13, 2015
Conjugated Linoleic Acid and Postmenopausal Women's HealthJun Ho Kim, Young Jun Kim, Yeonhwa ParkJournal of Food Science|May 23, 2015
Fermentation of Soybean Meal Hydrolyzates with Saccharomyces cerevisiae and Zymomonas mobilis for Ethanol ProductionDeivis E Luján-Rhenals, Rubén O Morawicki, Edward E Gbur, et al.Journal of Food Science|May 7, 2015
The Effect of Proanthocyanidins on Growth and Alcoholic Fermentation of Wine Yeast under Copper StressBo Jia, Xingyan Liu, Jicheng Zhan, et al.Journal of Food Science|May 7, 2015
Effect of High Hydrostatic Pressure Combined with Moderate Heat to Inactivate Pressure-Resistant Bacteria in Water-Boiled Salted DuckKeping Ye, Yulin Feng, Kai Wang, et al.Journal of Food Science|May 7, 2015
Citrinin Determination in Red Fermented Rice Products by Optimized Extraction Method Coupled to Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS)Xiaofeng Ji, Junfeng Xu, Xiaofu Wang, et al.Journal of Food Science|May 7, 2015
Identifying Key Attributes for Protein BeveragesA E Oltman, K Lopetcharat, E Bastian, et al.Journal of Food Science|May 7, 2015
International Regulations of Propolis Quality: Required Assays do not Necessarily Reflect their Polyphenolic-Related In Vitro ActivitiesRaquel Bridi, Gloria Montenegro, Gabriel Nuñez-Quijada, et al.Journal of Food Science|May 7, 2015
Using Dielectric Relaxation Spectroscopy to Characterize the Glass Transition Time of PolydextroseMartin G Buehler, Michael L Kindle, Brady P CarterJournal of Food Science|May 7, 2015
Combined Effect of Thermosonication and Slightly Acidic Electrolyzed Water to Reduce Foodborne Pathogens and Spoilage Microorganisms on Fresh-cut KaleAhmad Rois Mansur, Deog-Hwan OhJournal of Food Science|May 7, 2015
Development of Aa New Time Temperature Indicator for Enzymatic Validation of Pasteurization of Meat ProductsAna Paula Dutra Resem Brizio, Carlos PrenticePageof 891