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Journal of Food Science|June 19, 2013
Evaluation of poultry protein isolate as a food ingredient: physicochemical properties and sensory characteristics of marinated chicken breastsZied Khiari, Dileep A Omana, Zeb Pietrasik, et al.Journal of Food Science|June 19, 2013
Tropomyosin contains IgE-binding epitopes sensitive to periodate but not to enzymatic deglycosylationWei-Wei Ruan, Min-Jie Cao, Feng Chen, et al.Journal of Food Science|March 27, 2013
Determination of enterotoxigenic and methicillin resistant Staphylococcus aureus in ice creamAli Gücükoğlu, Özgür Çadirci, Göknur Terzi, et al.Journal of Food Science|May 16, 2012
Interaction of barley β-glucan and tea polyphenols on glucose metabolism in streptozotocin-induced diabetic ratsRuiping Gao, Yu Wang, Zhen Wu, et al.Journal of Food Science|May 16, 2012
Analytical traceability of melon (Cucumis melo var reticulatus): proximate composition, bioactive compounds, and antioxidant capacity in relation to cultivar, plant physiology state, and seasonal variabilityAnnalisa Maietti, Paola Tedeschi, Caterina Stagno, et al.Journal of Food Science|May 16, 2012
Isolation, fractionation and characterization of melanin-like pigments from chestnut (Castanea mollissima) shellsZengyu Yao, Jianhua Qi, Lihua WangJournal of Food Science|May 18, 2012
Commercially sterilized mussel meats (Mytilus chilensis): a study on process yieldS Almonacid, J Bustamante, R Simpson, et al.Journal of Food Science|May 18, 2012
Modification of ginseng flavors by bitter compounds found in chocolate and coffeeHee Sook Chung, Soo-Yeun LeeJournal of Food Science|May 18, 2012
Utilization of smoked salmon trim in extruded smoked salmon jerkyJ Kong, M P Dougherty, L B Perkins, et al.Journal of Food Science|May 18, 2012
Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systemsVirginia Celia Resconi, María del Mar Campo, Fabio Montossi, et al.Pageof 884