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Journal of Food Science|June 4, 2009
Application of raisin extracts as preservatives in liquid bread and bread systemsQ Wei, C Wolf-Hall, C A HallJournal of Food Science|June 4, 2009
Performance of starter in yogurt supplemented with soy protein isolate and biotransformation of isoflavones during storage periodT Thuy Pham, Nagendra P ShahJournal of Food Science|June 4, 2009
Irradiation treatments to improve the shelf life of fresh black truffles (truffles preservation by gamma-rays)Anna Reale, Elena Sorrentino, Lucilla Iacumin, et al.Journal of Food Science|February 26, 2009
Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meatsB Min, K C Nam, J Cordray, et al.Journal of Food Science|February 26, 2009
HPLC-DAD-ESI-MS/MS analysis and antioxidant activities of nonanthocyanin phenolics in mulberry (Morus alba L.)W Zhang, F Han, J He, et al.Journal of Food Science|February 26, 2009
Effect of berry size and sodium hydroxide pretreatment on the drying characteristics of blueberries under infrared radiation heatingJ Shi, Z Pan, T H McHugh, et al.Journal of Food Science|February 26, 2009
Effect of pH and ionic strength on the physicochemical properties of coconut milk emulsionsN Tangsuphoom, J N CouplandJournal of Food Science|February 26, 2009
Effect of continuous flow high-pressure throttling on rheological and ultrastructural properties of soymilkL Sivanandan, R T Toledo, R K SinghJournal of Food Science|February 26, 2009
Microbiological preservation of cucumbers for bulk storage using acetic acid and food preservativesI M Pérez-Díaz, R F McFeetersJournal of Food Science|February 26, 2009
Effect of hot water treatments on quality of highbush blueberriesL Fan, C F Forney, J Song, et al.Pageof 885