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Journal of Food Science|October 8, 2015
Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide on the Activity, Structure and Size of PolyphenoloxidaseTrang Duong, Murat Balaban, Conrad PereraJournal of Food Science|October 8, 2015
CRISPR-Based Technologies and the Future of Food ScienceKurt Selle, Rodolphe BarrangouJournal of Food Science|October 8, 2015
Continuously Ingesting Fructooligosaccharide Can't Maintain Rats' Gut Bifidobacterium at a High LevelShaoting Li, Lijuan Gao, Long Chen, et al.Journal of Food Science|October 8, 2015
Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal SpeciesMonika Gibis, Jochen WeissJournal of Food Science|October 9, 2015
Survival and High-Hydrostatic Pressure Inactivation of Foodborne Pathogens in Salmorejo, a Traditional Ready-to-Eat FoodJulia Toledo Del Árbol, Rubén Pérez Pulido, Ma José Grande, et al.Journal of Food Science|October 9, 2015
Comparison between Folin-Ciocalteu and Prussian Blue Assays to Estimate The Total Phenolic Content of Juices and Teas Using 96-Well MicroplatesTiago Margraf, Ariadne Roberto Karnopp, Neiva Deliberali Rosso, et al.Journal of Food Science|October 14, 2015
Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE ApproachesGuohua Zhang, Faizan A Sadiq, Liying Zhu, et al.Journal of Food Science|October 16, 2015
Antilisterial Peptides Released by Enzymatic Hydrolysis from Grass Carp Proteins and Activity on Controlling L. monocytogenes Inoculated in Surimi NoodleJianhui Xiao, Liya NiuJournal of Food Science|December 11, 2014
Selection of autochthonous strains as starter cultures for fermented fish productsBarbara Speranza, Angela Racioppo, Antonio Bevilacqua, et al.Journal of Food Science|November 10, 2015
Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample OptionsMarissa D Brown, Delores H ChambersPageof 892