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Journal of Food Science|May 4, 2011
Functional properties of protein fractions of channel catfish (Ictalurus punctatus) and their effects in an emulsion systemHuaixia Yin, Yuting Wan, Jianing Pu, et al.Journal of Food Science|May 4, 2011
How micro-phase separation alters the heating rate effects on globular protein gelationPhanin N Leksrisompong, Edward Allen FoegedingJournal of Food Science|May 4, 2011
Efficiency of trapping methylglyoxal by phenols and phenolic acidsChih-Yu Lo, Wen-Tuan Hsiao, Xiu-Yu ChenJournal of Food Science|May 4, 2011
Survival of Escherichia coli O157:H7 in cucumber fermentation brinesFrederick Breidt, Jane M CaldwellJournal of Food Science|May 4, 2011
Chlorine stabilizer T-128 enhances efficacy of chlorine against cross-contamination by E. coli O157:H7 and Salmonella in fresh-cut lettuce processingXiangwu Nou, Yaguang Luo, LaVonda Hollar, et al.Journal of Food Science|May 4, 2011
Preparation and characterization of agar/clay nanocomposite films: the effect of clay typeJong-Whan Rhim, Soo-Bin Lee, Seok-In HongJournal of Food Science|May 4, 2011
Construction of food and water borne pathogens' dose-response curves using the expanded Fermi SolutionMicha Peleg, Mark D Normand, Maria G CorradiniJournal of Food Science|May 4, 2011
Effect of modified atmosphere packaging on Quality Index Method (QIM) scores of farmed gilthead seabream (Sparus aurata L.) at low and abused temperaturesMarco Campus, Elia Bonaglini, Roberto Cappuccinelli, et al.Journal of Food Science|May 4, 2011
Conjoint analysis on the purchase intent for traditional fermented soy product (natto) among Japanese housewivesAtsushi Kimura, Shigetaka Kuwazawa, Yuji Wada, et al.Journal of Food Science|May 4, 2011
Minimal effects of high-pressure treatment on Salmonella enterica serovar Typhimurium inoculated into peanut butter and peanut productsElizabeth M Grasso, Jeremy A Somerville, V M Balasubramaniam, et al.Pageof 892