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Journal of Food Science|April 9, 2013
Comparison of mathematical models of lactic acid bacteria growth in vacuum-packaged raw beef stored at different temperaturesM Y Li, X M Sun, G M Zhao, et al.Journal of Food Science|March 29, 2013
An applicable strategy for improvement recovery in simultaneous analysis of 20 pesticides residue in teaShahram Shoeibi, Maryam Amirahmadi, Hossein Rastegar, et al.Journal of Food Science|August 2, 2013
Quercetin suppresses intracellular ROS formation, MMP activation, and cell motility in human fibrosarcoma cellsDong Eun Lee, Min-Yu Chung, Tae Gyu Lim, et al.Journal of Food Science|June 25, 2013
Raisin consumption by humans: effects on glycemia and insulinemia and cardiovascular risk factorsJames W Anderson, Ashley R WatersJournal of Food Science|June 25, 2013
Raisins and oral healthAllen Wong, Douglas A Young, Dimitris E Emmanouil, et al.Journal of Food Science|June 19, 2013
δ 18O of ethanol in wine and spirits for authentication purposesMatteo Perini, Federica CaminJournal of Food Science|June 19, 2013
Garlic oil suppressed the hematological disorders induced by chemotherapy and radiotherapy in tumor-bearing miceTao Zeng, Yang Li, Cui-Li Zhang, et al.Journal of Food Science|June 19, 2013
Quantitative and qualitative variation of fat in model vanilla custard desserts: effects on sensory properties and consumer acceptanceMaja Tomaschunas, Ehrhard Köhn, Petra Bennwitz, et al.Journal of Food Science|June 19, 2013
Quality assessment of commercially processed carbon monoxide-treated tilapia filletsLori F Pivarnik, Cameron Faustman, Surendranath P Suman, et al.Journal of Food Science|June 19, 2013
Effects of cooking methods and starch structures on starch hydrolysis rates of riceMichael O Reed, Yongfeng Ai, Josh L Leutcher, et al.Pageof 884