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Journal of Food Science|December 12, 2017
The Impact of Long-Term Intake of Phenolic Compounds-Rich Grape Pomace on Rat Gut MicrobiotaStéphanie Chacar, Tarek Itani, Joelle Hajal, et al.Journal of Food Science|December 12, 2017
Edible Coating Using a Chitosan-Based Colloid Incorporating Grapefruit Seed Extract for Cherry Tomato Safety and PreservationJin Sung Won, Seung Jo Lee, Hyeon Hwa Park, et al.Journal of Food Science|November 15, 2017
Sensory and Flavor Characteristics of Tomato Juice from Garden Gem and Roma Tomatoes with Comparison to Commercial Tomato JuiceYaozhou Zhu, Charles A Sims, Harry J Klee, et al.Journal of Food Science|November 15, 2017
The Suppressive Effects of Geniposide and Genipin on Helicobacter pylori Infections In Vitro and In VivoChiung-Hung Chang, Jin-Bin Wu, Jai-Sing Yang, et al.Journal of Food Science|February 5, 2019
Preparation, Optimization, and Characterization of Natural Apple Essence-Loaded LiposomesZhongqi Sun, Yun Deng, Yanyun ZhaoJournal of Food Science|February 5, 2019
The Role of Solid Support Bound Metal Chelators on System-Dependent Synergy and Antagonism with NisinJoshua E Herskovitz, Randy W Worobo, Julie M GoddardJournal of Food Science|February 5, 2019
Chronic Oral Administration of Tenebrio molitor Extract Exhibits Inhibitory Effect on Glucocorticoid Receptor Overexpression in the Hippocampus of Ovariectomy-Induced Estrogen Deficient MiceGwang-Ho Kim, Hye Kyung Baek, Jong Suk Lee, et al.Journal of Food Science|January 24, 2019
Ethanol Extract of Chinese Propolis Attenuates Early Diabetic Retinopathy by Protecting the Blood-Retinal Barrier in Streptozotocin-Induced Diabetic RatsYi-Zhen Shi, Yi-Chen Liu, Yu-Fei Zheng, et al.Journal of Food Science|January 27, 2019
Ultrasound-Assisted Extraction of Chitosan from Squid Pen: Molecular Characterization and Fat Binding CapacityAvtar Singh, Soottawat Benjakul, Thummanoon ProdpranJournal of Food Science|January 12, 2019
Effects of Different Fermentation Strains on the Flavor Characteristics of Fermented Soybean CurdPing Liu, Qin Xiang, Liu Gao, et al.Pageof 885