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Journal of Food Science|May 4, 2011
Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperaturesCangliang Shen, Ifigenia Geornaras, Keith E Belk, et al.Journal of Food Science|May 4, 2011
Canola proteins for human consumption: extraction, profile, and functional propertiesSiong H Tan, Rodney J Mailer, Christopher L Blanchard, et al.Journal of Food Science|May 4, 2011
Wheat bread enrichment with hard-to-cook bean extruded flours: nutritional and acceptance evaluationKarla A Batista, Sandra H Prudêncio, Kátia F FernandesJournal of Food Science|May 4, 2011
Influence of blanching and grinding process with hot water on beany and non-beany flavor in soymilkYan-Chun Lv, Huan-Lu Song, Xin Li, et al.Journal of Food Science|May 4, 2011
Antioxidant activity, total phenolics content, anthocyanin, and color stability of isotonic model beverages colored with Andes berry (Rubus glaucus Benth) anthocyanin powderD C Estupiñan, S J Schwartz, G A GarzónJournal of Food Science|May 4, 2011
Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methodsT Nurkhoeriyati, N Huda, R AhmadJournal of Food Science|May 4, 2011
Automatic nematode detection in cod fillets (Gadus morhua) by transillumination hyperspectral imagingAgnar Holten Sivertsen, Karsten Heia, Svein Kristian Stormo, et al.Journal of Food Science|May 4, 2011
Moisture-pressure combination treatments for cyanide reduction in grated cassavaMark Anglin Harris, Charles Kofi KoomsonJournal of Food Science|May 4, 2011
Toxin genes profiles and toxin production ability of Bacillus cereus isolated from clinical and food samplesJung-Beom Kim, Jai-Moung Kim, Seung-Hak Cho, et al.Journal of Food Science|May 4, 2011
Phytochemicals and antioxidant activity of fruits and leaves of paprika (Capsicum Annuum L., var. special) cultivated in KoreaJi-Sun Kim, Jiyun Ahn, Sung-Joon Lee, et al.Pageof 892