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Journal of Food Science|June 26, 2008
Food surface texture measurement using reflective confocal laser scanning microscopyS Sheen, G Bao, P CookeJournal of Food Science|June 26, 2008
Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry productsC Brownmiller, L R Howard, R L PriorJournal of Food Science|June 26, 2008
Irradiation compared with chlorination for elimination of Escherichia coli O157:H7 internalized in lettuce leaves: influence of lettuce varietyB A NiemiraJournal of Food Science|June 26, 2008
Effect of free-SH containing compounds on allyl isothiocyanate antimicrobial activity against Escherichia coli O157:H7F B Luciano, F S Hosseinian, T Beta, et al.Journal of Food Science|June 26, 2008
Edible coatings for enhancing microbial safety and extending shelf life of hard-boiled eggsK W Kim, M Daeschel, Y ZhaoJournal of Food Science|June 26, 2008
The use of bacterial alkaline phosphatase assay for rapid monitoring of bacterial counts on spinachE-J Park, D-H KangJournal of Food Science|June 26, 2008
Control of Listeria monocytogenes in ready-to-eat meats containing sodium levulinate, sodium lactate, or a combination of sodium lactate and sodium diacetateR L Thompson, C E Carpenter, S Martini, et al.Journal of Food Science|February 21, 2004
Sensory characterization of a ready-to-eat sweetpotato breakfast cereal by descriptive analysisM A Dansby, A C Bovell-BenjaminJournal of Food Science|September 15, 2016
Kinetic Study on Peptide-Bound Pyrraline Formation and Elimination in the Maillard Reaction Using Single- and Multiple-Response ModelsZhili Liang, Lin Li, Haiping Qi, et al.Journal of Food Science|September 17, 2016
Suppression of Psyllium Husk Suspension Viscosity by Addition of Water Soluble PolysaccharidesMadhuvanti S Kale, Madhav P Yadav, Kyle A HanahPageof 885