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Journal of Food Science|April 5, 2008
Mechanical properties of a Gelidium corneum edible film containing catechin and its application in sausagesK-J Ku, Y-H Hong, K B SongJournal of Food Science|April 5, 2008
Development and experimental validation of a frying model to estimate acrylamide levels in French friesT K Palazoğlu, V GökmenJournal of Food Science|April 5, 2008
Influence of probiotic Lactobacillus acidophilus and L. helveticus on proteolysis, organic acid profiles, and ACE-inhibitory activity of cheddar cheeses ripened at 4, 8, and 12 degrees CL Ong, N P ShahJournal of Food Science|April 5, 2008
Phytosterol effects on milk and yogurt microfloraE Monu, G Blank, R Holley, et al.Journal of Food Science|April 5, 2008
Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatoseT P Taylor, O Fasina, L N BellJournal of Food Science|May 8, 2008
Molecular and physical characteristics of squid (Todarodes pacificus) skin collagens and biological properties of their enzymatic hydrolysatesK A Nam, S G You, S M KimJournal of Food Science|May 8, 2008
Effect of whey protein isolate-pullulan edible coatings on the quality and shelf life of freshly roasted and freeze-dried Chinese chestnutM E Gounga, S-Y Xu, Z Wang, et al.Journal of Food Science|May 8, 2008
Changes in broiler breast fillet tenderness, water-holding capacity, and color attributes during long-term frozen storageY S Lee, A Saha, R Xiong, et al.Journal of Food Science|May 8, 2008
Thermal transitions and extrusion of glycerol-plasticized whey protein mixturesV M Hernandez-Izquierdo, D S Reid, T H McHugh, et al.Journal of Food Science|May 8, 2008
Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice creamA S Akalin, D ErişirPageof 884