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Journal of Food Science|January 20, 2016
Effect of Initial Headspace O2 Level on the Growth and Volatile Metabolite Production of Leuconostoc Mesenteriodes and the Microbial and Sensorial Quality of Modified Atmosphere Packaged Par-Fried French FriesSimbarashe Samapundo, Felix Mugove Mujuru, Ilse de Baenst, et al.Journal of Food Science|January 11, 2016
Gelling Properties of Fish/Pork Mince MixturesRu Liu, Siming Zhao, Joe M Regenstein, et al.Journal of Food Science|January 15, 2016
Effect of High Pressure Homogenization and Dimethyl Dicarbonate (DMDC) on Microbial and Physicochemical Qualities of Mulberry JuiceYuanshan Yu, Jijun Wu, Yujuan Xu, et al.Journal of Food Science|January 15, 2016
Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork MeatballsKai-Qiang Wang, Shui-Zhong Luo, Xi-Yang Zhong, et al.Journal of Food Science|January 15, 2016
Enhancement of Curcumin Solubility by Phase Change from Crystalline to Amorphous in Cur-TPGS NanosuspensionGye Hwa Shin, Jinglei Li, Jin Hun Cho, et al.Journal of Food Science|January 11, 2016
Microstructural Changes in High-Protein Nutrition Bars Formulated with Extruded or Toasted Milk Protein ConcentrateJ C Banach, S Clark, B P LamsalJournal of Food Science|January 23, 2016
Mycotoxins in Bovine Milk and Dairy Products: A ReviewTania Aparecida Becker-Algeri, Denise Castagnaro, Kennidy de Bortoli, et al.Journal of Food Science|January 23, 2016
Effects of Long-Chain and Medium-Chain Fatty Acids on Apoptosis and Oxidative Stress in Human Liver Cells with SteatosisBaogui Wang, Lumin Li, Jing Fu, et al.Journal of Food Science|January 23, 2016
Effect of Storage on the Physico-Chemical and Antioxidant Properties of Strawberry and Kiwi LeathersAnibal A Concha-Meyer, Valeria D'Ignoti, Barbara Saez, et al.Journal of Food Science|January 1, 2016
Umami Increases Consumer Acceptability, and Perception of Sensory and Emotional Benefits without Compromising Health Benefit PerceptionTakashi Miyaki, Annlyse Retiveau-Krogmann, Erin Byrnes, et al.Pageof 892