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Journal of Food Science|November 13, 2007
Physical properties of acetylated and enzyme-modified potato and sweet potato floursA R Yadav, M Guha, S Y Reddy, et al.Journal of Food Science|November 13, 2007
Evaluation of the instrumental quality of pressure-assisted thermally processed carrotsLoc Thai Nguyen, N K Rastogi, V M BalasubramaniamJournal of Food Science|November 13, 2007
Numerical analysis of survival of Listeria monocytogenes during in-package pasteurization of frankfurters by hot water immersionLihan HuangJournal of Food Science|November 13, 2007
Application of statistical experimental design to optimize culture requirements of Aspergillus sp. Zh-26 producing xylanase for degradation of arabinoxylans in mashingY Li, Z Liu, F Cui, et al.Journal of Food Science|November 13, 2007
Storage effects on dielectric properties of eggs from 10 to 1800 MHzW Guo, S Trabelsi, S O Nelson, et al.Journal of Food Science|November 13, 2007
Quality changes of fresh-cut kohlrabi sticks under modified atmosphere packagingV H Escalona, E Aguayo, F ArtésJournal of Food Science|November 13, 2007
Physicochemical characteristics of green coffee: comparison of graded and defective beansK Ramalakshmi, I R Kubra, L J M RaoJournal of Food Science|November 13, 2007
Residues of polychlorinated biphenyls in edible fish of the Adriatic Sea: assessment of human exposureM M Storelli, G Barone, G O MarcotrigianoJournal of Food Science|November 13, 2007
Investigation of dielectric properties of different cake formulations during microwave and infrared-microwave combination bakingOzge Sakiyan, Gulum Sumnu, Serpil Sahin, et al.Journal of Food Science|November 13, 2007
Effect of an oat beta-glucan-rich hydrocolloid (C-trim30) on the rheology and oil uptake of frying battersS Lee, G E InglettPageof 885