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Journal of Food Science|May 4, 2011
Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef pattiesA C Lowder, W N OsburnJournal of Food Science|May 4, 2011
Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberriesLaura Vázquez-Araújo, Edgar Chambers, Koushik Adhikari, et al.Journal of Food Science|May 4, 2011
Effect of enzyme activity and frozen storage on jalapeño pepper volatiles by selected ion flow tube-mass spectrometryCarolina Azcarate, Sheryl A BarringerJournal of Food Science|May 4, 2011
Study of the quality characteristics in cold-smoked salmon (Salmo salar) originating from pre- or post-rigor raw materialS Birkeland, L AkseJournal of Food Science|May 4, 2011
Microencapsulated Lactobacillus rhamnosus GG powders: relationship of powder physical properties to probiotic survival during storageDan Yang Ying, Mei Chi Phoon, Luz Sanguansri, et al.Journal of Food Science|May 4, 2011
An investigation of bread-baking process in a pilot-scale electrical heating oven using computational fluid dynamicsA Anishaparvin, N Chhanwal, D Indrani, et al.Journal of Food Science|May 4, 2011
Calcium lactate effect on the shelf life of osmotically dehydrated guavasLeila M Pereira, Sandra M Carmello-Guerreiro, Valéria C A Junqueira, et al.Journal of Food Science|May 4, 2011
Resistant starch modification: effects on starch properties and functionality as co-encapsulant in sodium caseinate-based fish oil microcapsulesC Chung, L Sanguansri, M A AugustinJournal of Food Science|May 4, 2011
A low-calorie beverage supplemented with low-viscosity pectin reduces energy intake at a subsequent mealMartine Perrigue, Brett Carter, Susan A Roberts, et al.Journal of Food Science|May 4, 2011
Enumeration of fungi in fruits by the most probable number methodMaiko Watanabe, Fumiyuki Tsutsumi, Ken-ichi Lee, et al.Pageof 892