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Journal of Food Science|February 26, 2009
Microbial assessment in school foodservices and recommendations for food safety improvementY Yoon, S R Kim, D H Kang, et al.Journal of Food Science|February 26, 2009
Effect of natural antibrowning agents on color and related enzymes in fresh-cut Fuji apples as an alternative to the use of ascorbic acidM A Rojas-Graü, R Soliva-Fortuny, O Niartín-BellosoJournal of Food Science|February 26, 2009
Contextual influences on the relationship between familiarity and hedonicity of odorsH S Seo, D Buschhüter, T HummelJournal of Food Science|February 26, 2009
Effect of polysaccharide from Auricularia auricula on blood lipid metabolism and lipoprotein lipase activity of ICR mice fed a cholesterol-enriched dietG Chen, Y C Luo, B P Li, et al.Journal of Food Science|February 26, 2009
Effect of marinades on the formation of heterocyclic amines in grilled beef steaksJ S Smith, F Ameri, P GadgilJournal of Food Science|February 26, 2009
Purification, thermal stability, and antigenicity of the immunodominant soybean allergen P34 in soy cultivars, ingredients, and productsS Wilson, C Martinez-Villaluenga, E G De MejiaJournal of Food Science|April 29, 2009
Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage productM Aminlari, S S Shekarforoush, H R Gheisari, et al.Journal of Food Science|April 29, 2009
Determination of anthocyanins, total phenolic content, and antioxidant activity in Andes Berry (Rubus glaucus Benth)G A Garzón, K M Riedl, S J SchwartzJournal of Food Science|April 29, 2009
Comparative study of washing treatments and alkali extraction on gelation characteristics of striped catfish (Pangasius hypophthalmus) muscle proteinP Tadpitchayangkoon, J YongsawatdigulJournal of Food Science|April 29, 2009
Influence of cooking methods on antioxidant activity of vegetablesA M Jiménez-Monreal, L García-Diz, M Martínez-Tomé, et al.Pageof 885