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Journal of Food Science|November 13, 2007
Oxidation of corn oil during frying of soy-flour-added flour doughY Yoon, E ChoeJournal of Food Science|November 13, 2007
Caffeine content of prepackaged national-brand and private-label carbonated beveragesK-H Chou, L N BellJournal of Food Science|November 13, 2007
Effect of hydrogen ion concentration and electrostatic polarity on food powder coating transfer efficiency and adhesionD Setyo, S BarringerJournal of Food Science|November 13, 2007
Physicochemical and volatiles characterization of trans-free solid fats produced by lipase-catalyzed interesterificationJ H Lee, C C Akoh, K-T LeeJournal of Food Science|November 13, 2007
Differentiation of closely related fungi by electronic nose analysisK Karlshøj, P V Nielsen, T O LarsenJournal of Food Science|November 13, 2007
Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta floursE E Pérez, M E Gutiérrez, E Pacheco De Delahaye, et al.Journal of Food Science|November 13, 2007
Egg yolk protein and egg yolk phosvitin inhibit calcium, magnesium, and iron absorptions in ratsS-I Ishikawa, S Tamaki, K Arihara, et al.Journal of Food Science|November 13, 2007
Comparison of nutritional quality between Chinese indica rice with sck and cry1Ac genes and its nontransgenic counterpartX Li, K Huang, X He, et al.Journal of Food Science|November 13, 2007
Folates in Asian noodles: III. Fortification, impact of processing, and enhancement of folate intakesLan T T Bui, Darryl M SmallJournal of Food Science|November 13, 2007
Sulfite-radical anions in isolated soy proteinsQ Lei, W L BoatrightPageof 885