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Journal of Food Science|March 16, 2013
Effect of cover brine type on the quality of meat from herring marinadesMariusz Szymczak, Barbara Szymczak, Anna Koronkiewicz, et al.Journal of Food Science|February 22, 2013
Synthesis of quercetin-3-O-glucoside from rutin by Penicillium decumbens naringinaseYoung-Su Lee, Ji-Young Huh, So-Hyun Nam, et al.Journal of Food Science|February 22, 2013
Classification of Argentinean Sauvignon blanc wines by UV spectroscopy and chemometric methodsSilvana Mariela Azcarate, Miguel Ángel Cantarelli, Roberto Gerardo Pellerano, et al.Journal of Food Science|February 22, 2013
Maillard-reaction-induced modification and aggregation of proteins and hardening of texture in protein bar model systemsPeng Zhou, Mufan Guo, Dasong Liu, et al.Journal of Food Science|May 25, 2013
Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from EcuadorJacqueline Ortiz, María-Remedios Marín-Arroyo, María-José Noriega-Domínguez, et al.Journal of Food Science|May 25, 2013
Indirect color prediction of amorphous carbohydrate melts as a function of thermal historyRutger M T van Sleeuwen, Anaїck J Gosse, Valery NormandJournal of Food Science|May 25, 2013
Visco-elastic and flow properties of gelatin from the bone of freshwater fish (Cirrhinus mrigala)M V Chandra, B A Shamasundar, P Ramesh KumarJournal of Food Science|July 20, 2013
Solid lipid dispersions: potential delivery system for functional ingredients in foodsAboagyewa Asumadu-Mensah, Kevin W Smith, Henelyta S RibeiroJournal of Food Science|December 11, 2012
Proceedings of the August 2011 Traceability Research SummitTejas Bhatt, Greg Buckley, Jennifer C McEntireJournal of Food Science|February 1, 2013
Comparing the effects of ultra-high-pressure homogenization and conventional thermal treatments on the microbiological, physical, and chemical quality of almond beveragesDora C Valencia-Flores, Manuela Hernández-Herrero, Buenaventura Guamis, et al.Pageof 884