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Journal of Food Science|April 22, 2025
Serial Extraction of Pectin and Polyphenols From Watermelon Rind for Use in Strawberry Preservation FilmXiaolin Jin, Yue Han, Qingshen SunJournal of Food Science|May 6, 2025
Ascorbic acid-loaded fish gelatin nanoparticles/fish skin collagen fiber antioxidant film for extending the shelf life of chilled mirror carp (Cyprinus carpio L.) filletsJunren Zhao, Maheshati NuerjiangJournal of Food Science|June 16, 2025
Impact of Allyl Isothiocyanate Addition on Consumers' Sensory Perception in a Solid Food MatrixEmily Dolan, Nicoletta Faraone, Matthew B McSweeneyJournal of Food Science|May 22, 2025
Variations in Sensory and Emotional Responses to Gluten-Containing and Gluten-Free Cookie Products Under Blind and Labeled ConditionsEniola Ola, Han-Seok SeoJournal of Food Science|May 19, 2025
Tetramethylpyrazine in Vinegar: A Bibliometric Analysis and Synthetic MechanismLinfeng Xie, Yiwen Xiao, Ya Wang, et al.Journal of Food Science|May 19, 2025
Impact of the frozen vegetable processing chain on health-related compounds: A pilot-scale case study on leek (Allium ampeloprasum var. porrum)Flore Vancoillie, Michael Chys, Yorre E Duyck, et al.Journal of Food Science|May 19, 2025
Development and Characterization of κ-Carrageenan-Based Edible Films Enriched With Resveratrol or Quercetin for Shelf-Life Extension of Goat Meat Burger PattiesEzgi Şengül, Damla Bilecen ŞenJournal of Food Science|June 12, 2025
Glycerol-Regulated Water Content in DHA Algal Oil Emulsions: Effects on Emulsion Stability and Oxidative Stability of DHA Algal OilLi Ma, Dian Liu, Xiaoqing Li, et al.Journal of Food Science|June 12, 2025
Spicy or Not? Exploring Kimchi's Spiciness Perception Across Spicy Food Tolerant and Sensitive GroupsSeo-Yeong Chon, Mina K KimJournal of Food Science|June 12, 2025
Suitability of Whole-Wheat Flours Milled Using Different Mills and Conditions for Dough- and Batter-Based Sweet GoodsEunji Lee, Hyeonsu Han, Meera KweonPageof 884