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Journal of Food Science|May 4, 2011
Molecular weight and structure of water soluble (1→3), (1→4)-β-glucans affect pasting properties of oat floursYanjun Liu, Pamela J WhiteJournal of Food Science|May 4, 2011
Application of solid phase-microextraction (SPME) and electronic nose techniques to differentiate volatiles of sesame oils prepared with diverse roasting conditionsMin Hee Park, Min Kyu Jeong, JuDong Yeo, et al.Journal of Food Science|May 4, 2011
Development of volatile compounds during the manufacture of dry-cured "lacón," a Spanish traditional meat productLaura Purriños, Roberto Bermúdez, Daniel Franco, et al.Journal of Food Science|May 4, 2011
On the formulation design and rheological evaluations of pectin-based functional gelsMaryam Haghighi, Karamatollah Rezaei, Mohsen Labbafi, et al.Journal of Food Science|May 4, 2011
Production of okara and soy protein concentrates using membrane technologyK H Vishwanathan, K Govindaraju, Vasudeva Singh, et al.Journal of Food Science|May 4, 2011
A review of experimental and modeling techniques to determine properties of biopolymer-based nanocompositesP Kumar, K P Sandeep, S Alavi, et al.Journal of Food Science|May 4, 2011
Permeabilization of plant tissues by monopolar pulsed electric fields: effect of frequencySuvaluk Asavasanti, William Ristenpart, Pieter Stroeve, et al.Journal of Food Science|May 4, 2011
Alginate coating as carrier of oligofructose and inulin and to maintain the quality of fresh-cut applesChristian Rössle, Nigel Brunton, Ronan T Gormley, et al.Journal of Food Science|May 4, 2011
Effect of oryzanol and ferulic acid on the glucose metabolism of mice fed with a high-fat dietMyoung Jin Son, Catherine W Rico, Seok Hyun Nam, et al.Journal of Food Science|May 4, 2011
Effects of nutritional and environmental conditions on Salmonella sp. biofilm formationBarbara Speranza, Maria Rosaria Corbo, Milena SinigagliaPageof 892