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Journal of Food Science|September 30, 2016
Modeling the Transfer of Salmonella Enteritidis during Slicing of Ready-to-Eat Turkey Products Treated with Thyme Essential OilArícia M M Possas, Guiomar D Posada-Izquierdo, Fernando Pérez-Rodríguez, et al.Journal of Food Science|September 30, 2016
Application of Freezing and Thawing in Apple (Malus domestica) Juice ExtractionRafał Nadulski, Zbigniew Kobus, Kamil Wilczyński, et al.Journal of Food Science|October 5, 2016
Technology Optimization of Lysozyme's Fresh Maintaining Effect on AppleLiu Jun-Hong, Wang Kun-YuJournal of Food Science|October 5, 2016
Quorum Sensing Involved in the Spoilage Process of the Skin and Flesh of Vacuum-Packaged Farmed Turbot (Scophthalmus maximus) Stored at 4 °CCaili Zhang, Suqin Zhu, Haohao Wu, et al.Journal of Food Science|July 30, 2019
Development and Optimization of Cold Plasma Pretreatment for Drying on Corn KernelsShuai Li, Shanshan Chen, Feng Han, et al.Journal of Food Science|September 17, 2019
Attenuated Total Reflectance Fourier Transform Midinfrared Spectroscopy Combined with Multivariate Analysis, a Novel Approach to Monitor Maillard ReactionJorge Mellado-Carretero, Wael Kaade, Montserrat Ferrando, et al.Journal of Food Science|September 19, 2019
Protective Effect of Selenium-Enriched Red Radish Sprouts on Carbon Tetrachloride-Induced Liver Injury in MiceLi Jia, Tao Wang, Yuanyuan Sun, et al.Journal of Food Science|September 21, 2019
Effect of Germination Conditions and Mashing Temperature on the Amylolytic Enzyme Activity and Degree of Starch Saccharification of Brown Rice Cultivars During Syrup ProductionWipada Wunthunyarat, Emily Wong, Jia-Rong Jinn, et al.Journal of Food Science|September 24, 2019
Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil ProductionLorenzo Cecchi, Noah Schuster, Dan Flynn, et al.Journal of Food Science|September 24, 2019
International Survey of Food Fraud and Related Terminology: Preliminary Results and DiscussionJohn Spink, Brian Bedard, John Keogh, et al.Pageof 884