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Journal of Food Science|July 17, 2022
Evaluation of protein degradation and flavor compounds during the processing of Xuan'en hamRui Li, Cuizhu Geng, Zhemin Xiong, et al.Journal of Food Science|July 29, 2022
Fabrication, characterization, and purification of nutraceutical diacylglycerol components from Camellia oilChuanqing Huang, Zeyu Liu, Wenqian Huang, et al.Journal of Food Science|June 22, 2018
Interactions with 8-Anilinonaphthalene-1-sulfonic Acid (ANS) and Surface Hydrophobicity of Black Gram (Vigna mungo) PhaseolinMaithili Deshpande, S K SatheJournal of Food Science|June 22, 2018
Antitumor Perspectives of Oleuropein and Its Metabolite Hydroxytyrosol: Recent UpdatesMuhammad Imran, Muhammad Nadeem, Syed Amir Gilani, et al.Journal of Food Science|October 10, 2017
Antioxidant Capacity In Vitro and In Vivo of Various Ecotypes of Mexican Plum (Spondias purpurea L.)Juan Manuel Villa-Hernández, Gabriela Mendoza-Cardoso, José Alberto Mendoza-Espinoza, et al.Journal of Food Science|September 15, 2017
Hypoglycemic Effect of Chinese Yam (Dioscorea opposita rhizoma) Polysaccharide in Different Structure and Molecular WeightQian Li, Wenzhi Li, Qunyu Gao, et al.Journal of Food Science|September 7, 2017
A Switchable Linker-Based Immunoassay for Ultrasensitive Visible Detection of Salmonella in TomatoesJungwoo Hahn, Eunghee Kim, Young Sang You, et al.Journal of Food Science|January 28, 2020
The impact of food processing on the phenolic content in products made from juneberry (Amelanchier lamarckii) fruitsMaja Mikulic-Petkovsek, Darinka Koron, Denis RusjanJournal of Food Science|September 26, 2019
Preparation and Characterization of Quercetin-Loaded Zein Nanoparticles by Electrospraying and Study of In Vitro BioavailabilityFrancisco Rodríguez-Félix, Carmen Lizette Del-Toro-Sánchez, Francisco Javier Cinco-Moroyoqui, et al.Journal of Food Science|February 3, 2017
Effect of Salt and Ethanol Addition on Zein-Starch Dough and Bread QualityBrennan M Smith, Scott R Bean, Gordon Selling, et al.Pageof 884