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Journal of Food Science|September 5, 2017
Quinoa Starch Characteristics and Their Correlations with the Texture Profile Analysis (TPA) of Cooked QuinoaGeyang Wu, Craig F Morris, Kevin M MurphyJournal of Food Science|September 5, 2017
Comparison of Laboratory-Developed and Commercial Monoclonal Antibody-Based Sandwich Enzyme-Linked Immunosorbent Assays for Almond (Prunus dulcis) Detection and QuantificationChangqi Liu, Guneet S Chhabra, Jing Zhao, et al.Journal of Food Science|January 9, 2019
How Can the Value and Use of Egg Yolk Be Increased?X Huang, Dong U AhnJournal of Food Science|December 21, 2018
Antidiabetic Potential of Green Seaweed Enteromorpha prolifera Flavonoids Regulating Insulin Signaling Pathway and Gut Microbiota in Type 2 Diabetic MiceXin Yan, Chengfeng Yang, Guopeng Lin, et al.Journal of Food Science|December 18, 2018
Validation of a Rapid Microwave-Assisted Extraction Method and GC-FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose TissueRufielyn S Gravador, Sabine M Harrison, Frank J Monahan, et al.Journal of Food Science|December 15, 2018
Regional Pungency Degree in China and Its Correlation with Typical Climate FactorsSiyuan Wang, Lingru Cheng, Shuai He, et al.Journal of Food Science|November 22, 2019
A Comparative Study of the Effects of Ultrafiltration Membranes and Storage on Phytochemical and Color Properties of Mulberry JuiceFuhua Li, Huiming Yan, Weizhou Li, et al.Journal of Food Science|November 26, 2019
Possible Sugar and Calorie Reduction by Visual Cues: A Case of Syrup Added to Brewed CoffeePitchayapat Chonpracha, Yupeng Gao, Georgianna Tuuri, et al.Journal of Food Science|November 12, 2019
Polyphenolic Profiling, Browning, and Glutathione Content of Sparkling Wines Produced with Nontraditional Grape Varieties: Indicator of Quality During the Biological AgingSaionara Sartor, Vívian Maria Burin, Nayla E Ferreira-Lima, et al.Journal of Food Science|November 14, 2019
Aqueous Preparation of Maillard Reaction Intermediate from Glutathione and Xylose and its Volatile Formation During Thermal TreatmentFuli Sun, Heping Cui, Huan Zhan, et al.Pageof 885