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Journal of Food Science|May 19, 2015
Consumer Acceptability of Cucumber Pickles Produced by Fermentation in Calcium Chloride Brine for Reduced Environmental ImpactEmily M Wilson, Suzanne D Johanningsmeier, Jason A OsborneJournal of Food Science|April 30, 2015
Physical Stability of Octenyl Succinate-Modified Polysaccharides and Whey Proteins for Potential Use as Bioactive Carriers in Food SystemsAlex F Puerta-Gomez, M Elena Castell-PerezJournal of Food Science|May 16, 2015
Effect of High Fat Diets on Body Mass, Oleylethanolamide Plasma Levels and Oxytocin Expression in Growing RatsIsabel Sospedra, Raquel Moral, Raquel Escrich, et al.Journal of Food Science|April 29, 2020
High-protein rice flour in the development of gluten-free muffinsGabriella M Paz, Joan M King, Witoon Prinyawiwatkul, et al.Journal of Food Science|April 30, 2020
Condition-dependent adenosine monophosphate decomposition pathways in striated adductor muscle from Japanese scallop (Patinopecten yessoensis)Huamao Wei, Yuanyong Tian, Yumeng Lin, et al.Journal of Food Science|April 10, 2020
Factors associated with consumer perception and conduct toward certified beef from BrazilJoana Resende Paglis Brunoro, Marcos Aurélio Lopes, Fabiana Alves Demeu, et al.Journal of Food Science|April 9, 2020
Effect of pulsed electric fields and high pressure on improved recovery of high-added-value compounds from olive pomaceVarvara Andreou, Marios Psarianos, George Dimopoulos, et al.Journal of Food Science|April 9, 2020
Radix Tetrastigma extract from different origins protect RAW264.7 macrophages against LPS-induced inflammationYonglu Li, Yong Jiang, Qiang Chu, et al.Journal of Food Science|August 14, 2021
Quality chemical analysis of crush-tear-curl (CTC) black tea from different geographical regions based on UHPLC-Orbitrap-MSTiehan Li, Shanshan Xu, Yujie Wang, et al.Journal of Food Science|May 24, 2021
Effects of vacuum degree, mixing speed, and water amount on the moisture distribution and rheological properties of wheat flour doughYu-Ling Yang, Er-Qi Guan, Li-Li Zhang, et al.Pageof 891