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Journal of Food Science|May 4, 2011
Influence of the process, season, and origin on volatile composition and antioxidant activity of Juniperus phoenicea L. leaves essential oilsMonia Ennajar, Samia Afloulous, Mehrez Romdhane, et al.Journal of Food Science|May 4, 2011
Glucose tolerance and antioxidant activity of spent brewer's yeast hydrolysate with a high content of Cyclo-His-Pro (CHP)Eun Young Jung, Hyun-Sun Lee, Jang Won Choi, et al.Journal of Food Science|May 4, 2011
Role of β-conglycinin and glycinin subunits in the pH-shifting-induced structural and physicochemical changes of soy protein isolateJiang Jiang, Youling L Xiong, Jie ChenJournal of Food Science|May 4, 2011
Chemical composition and antimicrobial and spasmolytic properties of Poliomintha longiflora and Lippia graveolens essential oilsIsabel Rivero-Cruz, Georgina Duarte, Andrés Navarrete, et al.Journal of Food Science|May 4, 2011
Behavior of flavonols and carotenoids of minimally processed kale leaves during storage in passive modified atmosphere packagingC N Kobori, L S Huber, C I G L Sarantópoulos, et al.Journal of Food Science|May 4, 2011
Modulation of Th1/Th2 balance by Lactobacillus strains isolated from Kimchi via stimulation of macrophage cell line J774A.1 in vitroTae Joon Won, Bongjoon Kim, Dong Sup Song, et al.Journal of Food Science|May 4, 2011
Biofilms of Listeria monocytogenes produced at 12 °C either in pure culture or in co-culture with Pseudomonas aeruginosa showed reduced susceptibility to sanitizersAntónio Lourenço, Henrique Machado, Luisa BritoJournal of Food Science|May 4, 2011
Physical and antibacterial properties of edible films formulated with apple skin polyphenolsW-X Du, C W Olsen, R J Avena-Bustillos, et al.Journal of Food Science|May 4, 2011
Developing the NASA food system for long-duration missionsMaya Cooper, Grace Douglas, Michele PerchonokJournal of Food Science|May 4, 2011
The role of oral processing in dynamic sensory perceptionKylie D Foster, John M V Grigor, Jean Ne Cheong, et al.Pageof 892