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Journal of Food Science|June 8, 2022
Comparison of structural and antioxidant activity of polysaccharide extracted from trufflesTongwei Guan, Xinyue Wei, Pei Xu, et al.Journal of Food Science|June 9, 2022
Detection of nitrofurans residues in honey using surface-enhanced Raman spectroscopyShuai Yan, Yongyu Li, Yankun Peng, et al.Journal of Food Science|June 23, 2022
Protective effect of active components of Eucommia ulmoides leaves on gastric ulcers in rats: Involvement of the PI3K/Akt/NF-κB pathwayMan Gong, Qiufang Li, Hui Guo, et al.Journal of Food Science|December 4, 2022
Microwave heating process of moderate-minced surimi based on multiphase porous media modelBowen Yan, Linglu Meng, Huayu Yang, et al.Journal of Food Science|December 4, 2022
Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packagingTareq M Osaili, Anas A Al-Nabulsi, Fayeza Hasan, et al.Journal of Food Science|December 4, 2022
Synergistic effect of probiotic and postbiotic on attenuation of PM2.5-induced lung damage and allergic responseYi-Heng Chiu, Hung-Pin Chiu, Meei-Yn LinJournal of Food Science|December 4, 2022
Optimization of spray drying conditions for improved physical properties in the production of enzyme-modified cheese powderPelin Salum, Serap Berktas, Deniz Bas, et al.Journal of Food Science|November 29, 2022
Sugar profiles modulation of mangoes during osmotic dehydration in agave syrup solutionsAssana Pingdwendé Zongo, Seddik Khalloufi, Cristina RattiJournal of Food Science|June 17, 2022
Preparation and characterization of the dimethyl sulfide-β-cyclodextrin inclusion complexGuangyong Zhu, Yudie Jin, Zuobing Xiao, et al.Journal of Food Science|May 28, 2019
Change in Chemical Composition of Simmental Crossbred Cattle Milk Improved its Physicochemical, Nutritional, and Processed PropertiesXin Li, Xin Ma, Na Xiao, et al.Pageof 883