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Journal of Food Science|May 4, 2011
¹H-NMR study of the impact of high pressure and thermal processing on cell membrane integrity of onionsMaria E Gonzalez, Diane M Barrett, Michael J McCarthy, et al.Journal of Food Science|May 4, 2011
FT-NIR spectroscopy for the quality characterization of apricots (Prunus armeniaca L.)Annachiara Berardinelli, Chiara Cevoli, Florina Aurelia Silaghi, et al.Journal of Food Science|May 4, 2011
Effect of acid- and alkaline-aided extractions on functional and rheological properties of proteins recovered from mechanically separated turkey meat (MSTM)Yuliya Hrynets, Dileep A Omana, Yan Xu, et al.Journal of Food Science|May 4, 2011
Optimizing the use of garlic oil as antimicrobial agent on fresh-cut tomato through a controlled release systemJ Fernando Ayala-Zavala, Gustavo A González-AguilarJournal of Food Science|May 4, 2011
Synergic antimicrobial activity of lysozyme, nisin, and EDTA against Listeria monocytogenes in ostrich meat pattiesMarianna Mastromatteo, Annalisa Lucera, Milena Sinigaglia, et al.Journal of Food Science|May 4, 2011
Use of Lactobacillus plantarum and glucose to control the fermentation of "Bella di Cerignola" table olives, a traditional variety of Apulian region (Southern Italy)Marianne Perricone, Antonio Bevilacqua, Maria Rosaria Corbo, et al.Journal of Food Science|May 4, 2011
Recovery of Salmonella enterica serovars Typhimurium and Tennessee in peanut butter after electron beam exposureKristen E Matak, Andrea L Hvizdzak, Sarah Beamer, et al.Journal of Food Science|May 4, 2011
Dimethylamine, trimethylamine, and biogenic amine formation in high-pressure processed semidried squid (Todarodes pacificius) during refrigerated storageJingyu Gou, Kun-Pyo Choi, Xinlong He, et al.Journal of Food Science|May 4, 2011
Sensory properties of ginseng solutions modified by masking agentsLauren C Tamamoto, Shelly J Schmidt, Soo-Yeun LeeJournal of Food Science|May 4, 2011
Quality of ready to serve tilapia fish curry with PUFA in retortable pouchesK Dhanapal, G V S Reddy, B B Nayak, et al.Pageof 892