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Journal of Food Science|June 17, 2015
Market Survey and Risk Assessment for Trace Metals in Edible Fungi and the Substrate Role in Accumulation of Heavy MetalsQingqing Huang, Yan Jia, Yanan Wan, et al.Journal of Food Science|August 10, 2016
Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free ProductsCarlo Giuseppe Rizzello, Marco Montemurro, Marco GobbettiJournal of Food Science|July 7, 2015
Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce VarietyShruti Shukla, Jong Suk Lee, Hae-Kyong Park, et al.Journal of Food Science|July 7, 2015
Synergistic Effect of Sodium Chlorite and Edible Coating on Quality Maintenance of Minimally Processed Citrus grandis under Passive and Active MAPZhaojun Ban, Jianhua Feng, Wenwen Wei, et al.Journal of Food Science|July 30, 2016
Different Flavonoids Can Shape Unique Gut Microbiota Profile In VitroJiacheng Huang, Long Chen, Bin Xue, et al.Journal of Food Science|July 28, 2016
Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy SauceNing Xu, Yaqi Liu, Yong Hu, et al.Journal of Food Science|July 22, 2016
Alcohol, Tannins, and Mannoprotein and their Interactions Influence the Sensory Properties of Selected Commercial Merlot Wines: A Preliminary StudyCharles Diako, Kenneth McMahon, Scott Mattinson, et al.Journal of Food Science|April 26, 2020
Ultrasound applications in poultry meat processing: A systematic reviewAsaad R Al-Hilphy, Ammar B Al-Temimi, Hassan Hadi Mehdi Al Rubaiy, et al.Journal of Food Science|April 14, 2020
Temporal profile of flavor enhancers MAG, MSG, GMP, and IMP, and their ability to enhance salty taste, in different reductions of sodium chlorideRenata Abadia Reis Rocha, Michele Nayara Ribeiro, Gabriela Alvarenga Silva, et al.Journal of Food Science|April 28, 2020
Characterization of the flavor compounds in wheat bran and biochemical conversion for application in foodQian Li, Haoran Sun, Min Zhang, et al.Pageof 885