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Journal of Food Science|May 5, 2017
Essential Oil Bioactive Fibrous Membranes Prepared via Coaxial ElectrospinningZhi-Cheng Yao, Si-Cong Chen, Zeeshan Ahmad, et al.Journal of Food Science|November 10, 2009
Turbidity and protein aggregation in whey protein beveragesCaitlin E LaClair, Mark R EtzelJournal of Food Science|November 10, 2009
Effects of selenium and methionine supplementation of breeder hen diets on selenium concentration and oxidative stability of lipids in the thigh muscles of progenyL Y Zhao, S Q Xu, R Q Zhao, et al.Journal of Food Science|November 10, 2009
Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chipsYolanda Nunes, Rosana G MoreiraJournal of Food Science|November 10, 2009
Antioxidative and anti-inflammatory neuroprotective effects of astaxanthin and canthaxanthin in nerve growth factor differentiated PC12 cellsKung-chi Chan, Mei-chin Mong, Mei-chin YinJournal of Food Science|November 10, 2009
Molecular identification of yeasts associated with traditional Egyptian dairy productsW M El-Sharoud, C Belloch, D Peris, et al.Journal of Food Science|November 10, 2009
Evaluation of the ability of Eleutherine americana crude extract as natural food additive in cooked porkB O T Ifesan, S Siripongvutikorn, N Hutadilok-Towatana, et al.Journal of Food Science|November 10, 2009
Antistaphylococcal effect of enterocin AS-48 in bakery ingredients of vegetable origin, alone and in combination with selected antimicrobialsPilar Martinez Viedma, Hikmate Abriouel, Nabil Ben Omar, et al.Journal of Food Science|November 10, 2009
Isolation and molecular characterization of multidrug-resistant strains of Escherichia coli and Salmonella from retail chicken meat in JapanAshraf M Ahmed, Hirofumi Shimabukuro, Tadashi ShimamotoJournal of Food Science|November 10, 2009
Inactivation of Bacillus atrophaeus spores with surface-active peracids and characterization of formed free radicals using electron spin resonance spectroscopyAnand Mohan, Joseph Dunn, Melvin C Hunt, et al.Pageof 885