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Journal of Food Science|May 23, 2018
Speciation of Bio-Available Iodine in Abalone (Haliotis discus hannai) by High-Performance Liquid Chromatography Hyphenated with Inductively Coupled Plasma-Mass Spectrometry Using an In Vitro MethodHan Sol Doh, Hyun Jin ParkJournal of Food Science|May 26, 2018
Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass (Lateolabrax japonicas) FilletsXiaobao Nie, Lihong Wang, Qi Wang, et al.Journal of Food Science|May 11, 2018
Analysis and Evaluation of the Characteristic Taste Components in Portobello MushroomJinbin Wang, Wen Li, Zhengpeng Li, et al.Journal of Food Science|May 11, 2018
Potential Functional Byproducts from Guava Purée ProcessingSi Yi Lim, Paik Yean Tham, Hilary Yi Ler Lim, et al.Journal of Food Science|July 4, 2018
Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish NuggetsJinhui Shan, Jiwang Chen, Dan Xie, et al.Journal of Food Science|July 4, 2018
Antidiabetic Effect of High-Chromium Yeast Against Type 2 Diabetic KK-Ay MiceLu Liu, Shu-Wen Zhang, Jing Lu, et al.Journal of Food Science|July 14, 2018
Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein FunctionalityUmesh Patil, Soottawat BenjakulJournal of Food Science|July 12, 2018
Dynamic High-Pressure Microfluidization Treatment of Rice Bran: Effect on Pb(II) Ions Adsorption In VitroLi Wang, Jue Wu, Xiaohu Luo, et al.Journal of Food Science|July 15, 2018
Analytical Method for Pesticides in Avocado and Papaya by Means of Ultra-High Performance Liquid Chromatography Coupled to a Triple Quadrupole Mass Detector: Validation and Uncertainty AssessmentNorma S Pano-Farias, Silvia G Ceballos-Magaña, Jose M Jurado, et al.Journal of Food Science|June 6, 2018
Comparison of Antioxidant Constituents of Agriophyllum squarrosum Seed with Conventional Crop SeedsHai-Yan Xu, Hua-Chuan Zheng, Hui-Wen Zhang, et al.Pageof 885