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Journal of Food Science|December 7, 2017
A Combined Approach of Infrared Spectroscopy and Multivariate Analysis for the Simultaneous Determination of Sugars and Fructans in Strawberry Juices During StorageLucía Cassani, Mauricio Santos, Esteban Gerbino, et al.Journal of Food Science|November 8, 2017
Multifractal Approaches of the Ring Tensile Rupture Patterns of Dried Laver (Porphyra) as Affected by the Relative HumidityHwabin Jung, Won Byong YoonJournal of Food Science|November 8, 2017
Enhancement of Moisture Protective Properties and Stability of Pectin through Formation of a Composite Film: Effects of Shellac and PlasticizerManee Luangtana-Anan, Sitthiphong Soradech, Suthep Saengsod, et al.Journal of Food Science|February 23, 2018
Microbial Quality and Shelf Life of Blueberry Purée Developed Using Cavitation TechnologyLihua Fan, Alex Martynenko, Craig Doucette, et al.Journal of Food Science|February 23, 2018
Sensory Acceptability of Iron-Fortified Red Lentil (Lens culinaris Medik.) DalRajib Podder, Shaan M Khan, Bunyamin Tar'an, et al.Journal of Food Science|January 25, 2023
Nϵ -(carboxymethyl)lysine in bakery products: A reviewHüseyin BozJournal of Food Science|January 25, 2023
Antioxidant and antimicrobial characteristics of ethyl acetate polar fractions from walnut green huskMeihua Xi, Yujie Hou, Yingying Cai, et al.Journal of Food Science|January 19, 2023
Sodium reduction in foods: Challenges and strategies for technical solutionsNiklas Lorén, Jun Niimi, Evelina Höglund, et al.Journal of Food Science|January 19, 2023
Schiff base crosslinked gelatin-Spirulina platensis protein concentrate films with enhanced antioxidant activityBelén Comas, Lara Sánchez Rizza, Roxana A Ruseckaite, et al.Journal of Food Science|January 20, 2023
Sequential culture with aroma-producing yeast strains to improve the quality of Kyoho wineYen-Tso Lai, Chih-Yao Hou, Shin-Ping Lin, et al.Pageof 885