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Journal of Food Science|May 28, 2019
Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and StorageNaree Denchai, Prisana Suwannaporn, Jenshinn Lin, et al.Journal of Food Science|May 28, 2019
Effect of Capsicum Frutescens Extract, Capsaicin, and Luteolin on Quorum Sensing Regulated PhenotypesMilagros Liseth Castillo Rivera, Neuza Mariko Aymoto Hassimotto, Vanessa Bueris, et al.Journal of Food Science|October 13, 2021
Impact of solid-state saccharification on the flavor of rice-flavor baijiuZhe Zhao, Mina Sugimachi, Yumiko Yoshizaki, et al.Journal of Food Science|April 13, 2022
Investigation of sorption isotherms of wheat germ for its effect on lipid oxidationAndaç Koç, Mustafa ErbaşJournal of Food Science|July 27, 2022
Research progress on the formation mechanism and detection technology of bread flavorYuxia Yang, Xiuhong Zhao, Rong WangJournal of Food Science|June 5, 2019
Lignin-Based Biopolymeric Active Packaging System for Oil ProductsElham Mohammad Zadeh, Sean F O'Keefe, Young-Teck KimJournal of Food Science|June 5, 2019
An Enhanced Stability Nanoparticle Preparation by Corn Protein Hydrolysate-Carboxymethyl Chitosan Maillard Conjugates Loaded with RutinYue Han, Lixin Wang, Wenping Jiang, et al.Journal of Food Science|May 25, 2010
Effects of various fiber additions on lipid digestion during in vitro digestion of beef pattiesS J Hur, B O Lim, G B Park, et al.Journal of Food Science|May 25, 2010
Germination conditions affect physicochemical properties of germinated brown rice flourPhantipha Charoenthaikij, Kamolwan Jangchud, Anuvat Jangchud, et al.Journal of Food Science|May 25, 2010
Ultrasonic investigation of the effect of vegetable shortening and mixing time on the mechanical properties of bread doughK L Mehta, M G Scanlon, H D Sapirstein, et al.Pageof 883