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Journal of Food Science|April 21, 2016
A Controlled Agitation Process for Improving Quality of Canned Green Beans during Agitation Thermal ProcessingAnika Singh, Anubhav Pratap Singh, Hosahalli S RamaswamyJournal of Food Science|October 29, 2015
Amino Acid, Organic Acid, and Sugar Profiles of 3 Dry Bean (Phaseolus vulgaris L.) VarietiesK M Maria John, Devanand LuthriaJournal of Food Science|November 3, 2015
Prevalence Analysis and Molecular Characterization of Salmonella at Different Processing Steps in Broiler Slaughter Plants in South KoreaHyun-Jung Park, Jung-Whan Chon, Jong-Soo Lim, et al.Journal of Food Science|May 22, 2019
Enzyme-Assisted Extraction of Bioactive Compounds from Raspberry (Rubus idaeus L.) PomaceN Saad, F Louvet, S Tarrade, et al.Journal of Food Science|May 24, 2019
Applying COI Barcode to Identify Animal Origin of FoodYajun Wu, Yange Yang, Minchang Liu, et al.Journal of Food Science|May 24, 2019
Characterization and Removal of Buddy Off-Flavor in Maple SyrupMariane Camara, Mélissa Cournoyer, Mustapha Sadiki, et al.Journal of Food Science|May 24, 2019
Berry Jelly: Optimization Through Desirability-Based Mixture DesignMaria Cecília E V Schiassi, Derlyene L Salgado, Beatriz S Meirelles, et al.Journal of Food Science|May 24, 2019
Effect of Thymol and Carvacrol Encapsulated in Hp-Β-Cyclodextrin by Two Inclusion Methods against Geotrichum citri-aurantiiVicente Serna-Escolano, María Serrano, Daniel Valero, et al.Journal of Food Science|July 31, 2018
Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ-CarrageenanXiao Cui, Fanqianhui Yu, Yong Xue, et al.Journal of Food Science|July 31, 2018
Nutritional Quality and Antioxidant Activity of Wheatgrass (Triticum aestivum) Unwrap by Proteome Profiling and DPPH and FRAP assaysSantosh B Parit, Vishal V Dawkar, Rahul S Tanpure, et al.Pageof 892