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Journal of Food Science|November 13, 2007
Influence of sodium glycocholate on production of conjugated linoleic acid by cells of Lactobacillus reuteri ATCC 55739M Roman-Nunez, E P Cuesta-Alonso, S E GillilandJournal of Food Science|November 13, 2007
Quality changes in beef gluteus medius, infraspinatus, psoas major, rectus femoris, and teres major enhanced prior to agingA J Stetzer, E Tucker, F K McKeith, et al.Journal of Food Science|November 13, 2007
Detection and quantification of soy allergens in food: study of two commercial enzyme-linked immunosorbent assaysLamia L'Hocine, Joyce Irene Boye, Christella MunyanaJournal of Food Science|November 13, 2007
Feasibility of aseptic processing of a low-acid multiphase food product (salsa con queso) using a continuous flow microwave systemP Kumar, P Coronel, J Simunovic, et al.Journal of Food Science|November 13, 2007
Isolation and characterization of Lactobacillus species having potential for use as probiotic cultures for dogsS McCoy, S E GillilandJournal of Food Science|November 13, 2007
A feeding study to assess nutritional quality and safety of surimi wash water proteins recovered by a chitosan-alginate complexSinggih Wibowo, Vivek Savant, Gita Cherian, et al.Journal of Food Science|November 13, 2007
Change in mutagenicity in white rice after accelerated and long-term storageH F Pahulu, R T Davidson, M L Dunn, et al.Journal of Food Science|November 13, 2007
Effects of phosphorus contents on the gelatinization and retrogradation of potato starchA A Karim, L C Toon, V P L Lee, et al.Journal of Food Science|November 13, 2007
Preparation and characterization of protein isolate from fresh and hardened beans (Phaseolus vulgaris L.)Josefina C Morales-de León, Norma Vázquez-Mata, Nimbe Torres, et al.Journal of Food Science|November 13, 2007
Modeling texture kinetics during thermal processing of potato productsP C Moyano, E Troncoso, F PedreschiPageof 885