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Journal of Food Science|September 22, 2018
Phytochemistry Profile, Nutritional Properties and Pharmacological Activities of Mauritia flexuosaJoilane Alves Pereira Freire, Karla Bruna Nogueira Torres Barros, Layana Karine Farias Lima, et al.Journal of Food Science|September 27, 2018
Combination of Multilocus Sequence Typing and GS-PCR Reveals an Association of Pandemic Vibrio parahaemolyticus Clone with Clinical and Seafood IsolatesMin Zhou, Wanyi Chen, Chunlei Shi, et al.Journal of Food Science|April 9, 2019
Crop and Livestock Diversity Cultivating Gastronomic Potential, Illustrated by Sensory Profiles of LandracesMagnus Westling, Matti W Leino, Asgeir Nilsen, et al.Journal of Food Science|July 24, 2018
Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof-of-ConceptArno G B Wouters, Ine Rombouts, Ellen Fierens, et al.Journal of Food Science|July 24, 2018
Bioavailability of Isoflavone Metabolites After Korean Fermented Soybean Paste (Doenjang) Ingestion in Estrogen-Deficient RatsDa-Hye Lee, Min Jung Kim, So-Hyun Park, et al.Journal of Food Science|May 11, 2018
Using Cellulose Nanofibers and Its Palm Oil Pickering Emulsion as Fat Substitutes in Emulsified SausageYanan Wang, Wenhang Wang, Hongjiao Jia, et al.Journal of Food Science|July 4, 2018
Uptake and Transport Mechanism of Dihydromyricetin Across Human Intestinal Caco-2 CellsDong Xiang, Li Fan, Xiao-Long Hou, et al.Journal of Food Science|May 23, 2018
Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat BattersSeline Glorieux, Liselot Steen, Jos De Brabanter, et al.Journal of Food Science|October 13, 2021
Simultaneous analysis of 20 free amino acids by a single marker combined with an HPLC fingerprint evaluation of Dendrobium huoshanenseJing-Wen Hao, An-Ling Zhu, Nai-Dong Chen, et al.Journal of Food Science|October 30, 2021
Shrimp ferritin greatly improves the physical and chemical stability of astaxanthinChenxi Zhang, Xiaoyi Tan, Chenyan Lv, et al.Pageof 892