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Journal of Food Science|March 21, 2012
Authentication of pure camellia oil by using near infrared spectroscopy and pattern recognition techniquesShuifang Li, Xiangrong Zhu, Juhua Zhang, et al.Journal of Food Science|March 21, 2012
Modeling the effect of time and temperature on respiration rate of pomegranate arils (cv. "Acco" and "Herskawitz")Oluwafemi J Caleb, Pramod V Mahajan, Umezuruike Linus Opara, et al.Journal of Food Science|April 5, 2013
Microbial succession and metabolite changes during long-term storage of KimchiSang Hyeon Jeong, Se Hee Lee, Ji Young Jung, et al.Journal of Food Science|April 5, 2013
Profiling the ginsenosides of three ginseng products by LC-Q-TOF/MSChu Chu, Shaojing Xu, Xingnuo Li, et al.Journal of Food Science|April 5, 2013
Effect of sequestering intrinsic iron on the electron paramagnetic resonance signals in powdered soy proteinsWilliam L Boatright, M Shah JahanJournal of Food Science|April 5, 2013
Seasonal variation in proximate composition and fatty acid profile of grey triggerfish (Balistes capriscus) captured along the coast of PortugalTiago Simões, João Carvalho, Ana Sousa, et al.Journal of Food Science|May 15, 2013
Control of postharvest blue mold of Nanfeng mandarin by application of strain YS-1 Paenibacillus brasilensisQihong Tu, Jinyin Chen, Juanhua GuoJournal of Food Science|May 1, 2013
Descriptive analysis of flavor characteristics for black walnut cultivarsAshley E Miller, Delores H ChambersJournal of Food Science|May 1, 2013
Identification of antimutagenic properties of anthocyanins and other polyphenols from rose (Rosa centifolia) petals and teaSanjeev Kumar, Satyendra Gautam, Arun SharmaJournal of Food Science|May 1, 2013
Cranberries and wild blueberries treated with gastrointestinal enzymes positively modify glutathione mechanisms in Caco-2 cells in vitroJennifer E Slemmer, Jessica M Livingston-Thomas, Katherine T Gottschall-Pass, et al.Pageof 884