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Journal of Food Science|May 25, 2010
Effects of acylation on the functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolateShou-Wei Yin, Chuan-He Tang, Qi-Biao Wen, et al.Journal of Food Science|May 25, 2010
Slow molecular mobility in the amorphous solid state of fructose: fragility and agingNatália T Correia, Hermínio P Diogo, Joaquim J Moura RamosJournal of Food Science|May 25, 2010
Survival of Cronobacter species in reconstituted herbal infant teas and their sensitivity to bovine lactoferrinAnas A Al-Nabulsi, Tareq M Osaili, Reyad R Shaker, et al.Journal of Food Science|May 25, 2010
Analysis of free-radical scavenging of Yerba Mate (Ilex paraguriensis) using electron spin resonance and radical-induced DNA damageStephen S Leonard, Vallie J Hogans, Zulema Coppes-Petricorena, et al.Journal of Food Science|May 25, 2010
Total phenolic compounds, flavonoids, and radical scavenging activity of 21 selected tropical plantsR A Mustafa, A Abdul Hamid, S Mohamed, et al.Journal of Food Science|May 25, 2010
Quality attributes and microbial storage stability of caviar from cultivated white sturgeon (Acipenser transmontanus)Joong-Han Shin, Alexandra C M Oliveira, Barbara A RascoJournal of Food Science|May 25, 2010
Headspace volume and percentage of carbon monoxide affects carboxymyoglobin layer development of modified atmosphere packaged beef steaksChristopher R Raines, Melvin C HuntJournal of Food Science|May 25, 2010
Antioxidant activity in barley (Hordeum Vulgare L.) grains roasted in a microwave oven under conditions optimized using response surface methodologyMary Omwamba, Qiuhui HuJournal of Food Science|May 25, 2010
Application of Gelidium corneum edible films containing carvacrol for ham packagesG O Lim, Y H Hong, K B SongJournal of Food Science|May 25, 2010
Rheological and functional properties of catfish skin protein hydrolysatesHuaixia Yin, Jianing Pu, Yuting Wan, et al.Pageof 883