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Journal of Food Science|January 20, 2017
A Feasibility Study on Monitoring Residual Sugar and Alcohol Strength in Kiwi Wine Fermentation Using a Fiber-Optic FT-NIR Spectrometry and PLS RegressionBingqian Wang, Bangzhu PengJournal of Food Science|January 25, 2017
Comparison of Gender Differences in Nutritional Value and Key Odor Profile of Hepatopancreas of Chinese Mitten Crab (Eriocheir Sinensis)Na Wu, Xi-Chang WangJournal of Food Science|March 21, 2019
Increased Phenolic Compounds in Potato Chips Vacuum Impregnated with Green TeaSilvia V Lopez, Rosana G MoreiraJournal of Food Science|March 27, 2019
Exposure Assessment and Sensitivity Analysis for Chilled Shrimp During Distribution: A Case Study of Home Delivery Services in TaiwanNodali Ndraha, Hsin-I HsiaoJournal of Food Science|March 16, 2019
Improved Stability of Polyglycerol Polyricinoleate-Substituted Nanostructured Lipid Carrier Cholecalciferol Emulsions with Different Carrier OilsTae-Rang Seo, Inil Lee, Yong-Gi Chun, et al.Journal of Food Science|March 26, 2019
Microwave-Assisted Degradation of Polysaccharide from Polygonatum sibiricum and Antioxidant ActivityHui Zhang, Xiu-Ting Cai, Qing-Hua Tian, et al.Journal of Food Science|October 19, 2018
Impact of Interfacial Composition on Emulsion Digestion Using In Vitro and In Vivo ModelsErnesta Malinauskytė, Jovita Ramanauskaitė, Milda Keršienė, et al.Journal of Food Science|February 20, 2014
Accelerated, microwave-assisted, and conventional solvent extraction methods affect anthocyanin composition from colored grainsEl-Sayed M Abdel-Aal, Humayoun Akhtar, Iwona Rabalski, et al.Journal of Food Science|February 20, 2014
Prolonging storage time of baby ginger by using a sand-based storage medium and essential oil treatmentJi Liu, Guoliang Sui, Yongzhou He, et al.Journal of Food Science|March 6, 2014
Palatability and stability of shortbread made with low saturated fat contentOmbretta Marconi, Roberto Martini, Andrea Mangione, et al.Pageof 885