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Journal of Food Science|August 6, 2015
Unlocking Potentials of Microwaves for Food Safety and QualityJuming TangJournal of Food Science|August 6, 2015
HPLC-MS(n) Identification of Betalain Profile of Different Beetroot (Beta vulgaris L. ssp. vulgaris) Parts and CultivarsAna Slatnar, Franci Stampar, Robert Veberic, et al.Journal of Food Science|September 30, 2015
Mechanism of Polyphosphates Hydrolysis by Purified Polyphosphatases from the Dorsal Muscle of Silver Carp (Hypophthalmichthys Molitrix) as Detected by ³¹P NMRWei Liu, Meng Xu, Yawei Zhang, et al.Journal of Food Science|January 26, 2016
Detection of Different DNA Animal Species in Commercial Candy ProductsMarta Muñoz-Colmenero, Jose Luis Martínez, Agustín Roca, et al.Journal of Food Science|January 28, 2016
Preparation and Characterization of Nanocomposites from Whey Protein Concentrate Activated with LycopeneRafaela Corrêa Pereira, João de Deus Souza Carneiro, Soraia Vilela Borges, et al.Journal of Food Science|January 28, 2016
Enhancement of Nutraceutical Bioavailability using Excipient Nanoemulsions: Role of Lipid Digestion Products on Bioaccessibility of Carotenoids and Phenolics from MangoesXuan Liu, Jinfeng Bi, Hang Xiao, et al.Journal of Food Science|November 19, 2015
Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black SoybeansYu Zhong, Zhuyi Wang, Yanyun ZhaoJournal of Food Science|November 19, 2015
Formation of 4(5)-Methylimidazole in Aqueous d-Glucose-Amino Acids Model SystemFaris Karim, J Scott SmithJournal of Food Science|November 21, 2015
Listeria monocytogenes: Strain Heterogeneity, Methods, and Challenges of SubtypingEsmond B Nyarko, Catherine W DonnellyJournal of Food Science|November 21, 2015
Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental ApproachesFu Liang Han, Zheng Li, Yan XuPageof 892