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Journal of Food Science|May 10, 2017
Metal Contents, Bioaccumulation, and Health Risk Assessment in Wild Edible Boletaceae MushroomsLiping Sun, Weidan Chang, Changjun Bao, et al.Journal of Food Science|May 12, 2017
Commercial Mineral Enhanced Dairy By-Products as Sodium Replacers, Antioxidants and Calcium Fortifiers in SausagesAnne Maren Engeloug, Gu Yi, Bjørg Egelandsdal, et al.Journal of Food Science|May 12, 2017
Study on the Removal of Cadmium in Rice Using Microbial Fermentation MethodLing Zhang, Qunying Lei, Yuliang Cheng, et al.Journal of Food Science|May 12, 2017
Physicochemical Properties and Antioxidant Capacity of Chinese Olive (Canarium album L.) CultivarsQiang Chang, Ming-Hua Su, Qing-Xi Chen, et al.Journal of Food Science|May 12, 2017
Stability Enhancement of Ocimum Sanctum Linn. Essential Oils Using Stearic Acid in Aluminum Carboxymethyl Cellulose Film-Coated Gelatin MicrocapsulesPakamon Chitprasert, Narisara NgamekaueJournal of Food Science|June 15, 2017
Molecular Cloning and Characterizations of Xylanase Inhibitor Protein from Wheat (Triticum Aestivum)Xinyu Liu, Yakun Zhang, Zhaohui Wei, et al.Journal of Food Science|June 15, 2017
Impacts of Cellulose Fiber Particle Size and Starch Type on Expansion During Extrusion ProcessingSravya Kallu, Ryan J Kowalski, Girish M GanjyalJournal of Food Science|May 31, 2017
Isolation of Egg Yolk Granules as Low-Cholesterol Emulsifying Agent in MayonnaiseHollman Motta-Romero, Zhong Zhang, An Tien Nguyen, et al.Journal of Food Science|May 5, 2017
Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat SausagesSiwen Xue, Xiaobo Yu, Huijuan Yang, et al.Journal of Food Science|May 5, 2017
Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica SpeciesJohn Pérez-Calderón, Alicia Califano, María Victoria Santos, et al.Pageof 885