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Journal of Food Science|August 21, 2019
Investigation on the Interaction Behavior Between Oenothein B and Pepsin by Isothermal Titration Calorimetry and Spectral StudiesZitao Liu, Li Wang, Lei Shi, et al.Journal of Food Science|August 21, 2019
Combined Approach for Determining Diuron in Sugarcane and Soil: Ultrasound-Assisted Extraction, Carbon Nanotube-Mediated Purification, and Gas Chromatography-Electron Capture DetectionBi Chen, Xiaoming WangJournal of Food Science|August 21, 2019
Sensory Shelf Life Estimation of Novel Fortified Blended Foods Under Accelerated and Real-Time Storage ConditionsSirichat Chanadang, Edgar ChambersJournal of Food Science|August 22, 2019
Development of an Oxygen Sensitive Model Gel System to Detect Defects in Metal Oxide Coated Multilayer Polymeric FilmsAshutos Parhi, Kanishka Bhunia, Barbara Rasco, et al.Journal of Food Science|August 22, 2019
Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High-Intensity UltrasoundAnabella S Giacomozzi, Camila A Palla, María E Carrín, et al.Journal of Food Science|August 22, 2019
Development of Antibacterial Carboxymethyl Cellulose-Based Nanobiocomposite Films Containing Various Metallic Nanoparticles for Food Packaging ApplicationsYadollah Ebrahimi, Seyed Jamaleddin Peighambardoust, Seyed Hadi Peighambardoust, et al.Journal of Food Science|September 24, 2019
Identification and Antibiotic Resistance Assessment of Ensifer adhaerens YX1, a Vitamin B12 -Producing Strain Used as a Food and Feed AdditiveTing Zhao, Kun Cheng, Yan-Hua Cao, et al.Journal of Food Science|September 24, 2019
Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose-Free, and Vegan Frozen Desserts of Chocolate FlavorAlessandra Cazelatto de Medeiros, Elson Rogério Tavares Filho, Helena Maria André BoliniJournal of Food Science|August 27, 2020
Relationship between mustard pungency and allyl-isothiocyanate content: A comparison of sensory and chemical evaluationsSabrina Eib, Désirée Janet Schneider, Oliver Hensel, et al.Journal of Food Science|January 4, 2026
The Effect of Adding Different Varieties of Osmanthus on the Antioxidant Activity and Flavor of Barley BeerShun Gao, Feng Ao, Xuyan Zong, et al.Pageof 884