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Journal of Food Science|May 30, 2020
Consumers' perceptions of intrinsic and extrinsic attributes as indicators of safety and quality of chicken meat: Actionable information for public health authorities and the chicken industryWendy Katiyo, Ranil Coorey, Elna M Buys, et al.Journal of Food Science|June 3, 2020
Combination of Alcalase 2.4 L and CaCl2 for aqueous extraction of peanut oilLongzheng Zhou, Fusheng Chen, Kunlun Liu, et al.Journal of Food Science|November 16, 2018
Effect of Different Storage Conditions on Analytical and Sensory Quality of Thermally Processed, Milk-Based Germinated Foxtail Millet PorridgeNitya Sharma, Tanweer Alam, S K Goyal, et al.Journal of Food Science|June 26, 2008
Effect of microbial transglutaminase on spaghetti qualityM Aalami, K LeelavathiJournal of Food Science|June 26, 2008
Qualification and quantification of fish protein in prepared surimi crabstickZ H Reed, J W ParkJournal of Food Science|June 26, 2008
Characterization of headspace aroma compounds of freshly brewed arabica coffees and studies on a characteristic aroma compound of Ethiopian coffeeM Akiyama, K Murakami, Y Hirano, et al.Journal of Food Science|June 26, 2008
Altering pasting characteristics of sweet potato starches through amino acid additivesS Lockwood, J M King, D R LabonteJournal of Food Science|June 26, 2008
Optimization of the enzymatic hydrolysis of chicken meat using response surface methodologyL E Kurozawa, K J Park, M D HubingerJournal of Food Science|June 26, 2008
Attenuated total reflectance-Fourier transform infrared spectroscopy coupled with multivariate analysis for measurement of acesulfame-K in diet foodsJ Y Shim, I K Cho, H K Khurana, et al.Journal of Food Science|June 26, 2008
Use of microbial transglutaminase and nonmeat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meatB Min, B W GreenPageof 885