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Journal of Food Science|August 13, 2016
Rapid Identification and Comparison of Compounds with Antioxidant Activity in Coreopsis tinctoria Herbal Tea by High-Performance Thin-Layer Chromatography Coupled with DPPH Bioautography and DensitometryShing-Chung Lam, Sio-Fong Lam, Jing Zhao, et al.Journal of Food Science|July 10, 2015
Efficacy of Neutral pH Electrolyzed Water in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium DT 104 on Fresh Produce Items using an Automated Washer at Simulated Food Service ConditionsGeorge K Afari, Yen-Con Hung, Christopher H KingJournal of Food Science|July 7, 2015
Use of Attenuated Total Reflectance Mid-Infrared Spectroscopy for Rapid Prediction of Amino Acids in Chinese Rice WineZhengzong Wu, Enbo Xu, Jie Long, et al.Journal of Food Science|July 16, 2015
Chemical Compositions of Egg Yolks and Egg Quality of Laying Hens Fed Prebiotic, Probiotic, and Synbiotic DietsShirley Gee Hoon Tang, Chin Chin Sieo, Ramasamy Kalavathy, et al.Journal of Food Science|September 1, 2025
Anti-Obesity Effects of Peucedanum Japonicum Thunb Root Extract With Induction of Hepatic Cyp2b10 Gene Expression in MiceRahmawati Aisyah, Ruj Vatanapahu, Moe Mihara, et al.Journal of Food Science|September 1, 2025
Impact of Enzymatic Hydrolysis on the Structural Characteristic and Flavor Profile of Porcine Blood Meal Hydrolysates: Insights From FT-IR, CD, and HS-SPME-GC-MSRong Jia, Jinxuan Cao, Jinpeng Wang, et al.Journal of Food Science|August 5, 2016
Jabuticaba (Myrciaria cauliflora) Seeds: Chemical Characterization and Extraction of Antioxidant and Antimicrobial CompoundsAna Carolina Mendes Hacke, Daniel Granato, Laércio Galvão Maciel, et al.Journal of Food Science|September 3, 2025
Modified Lipids as Functional Ingredients for Chronic Disease ManagementEmily Amenyenu, Queen S Abbah, Abosede O Fawole, et al.Journal of Food Science|September 7, 2025
The Use of Deep Learning in Primary Agricultural Products Freshness Assessment: A Systematic ReviewYifan Kang, Yijie Li, Hanyu Wang, et al.Journal of Food Science|August 29, 2025
Reduced-Calorie Apricot-Based Lacto-Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory PropertiesPerihan Kubra Akman, Gulsum Ucak Ozkaya, Beyzanur Duskun, et al.Pageof 885