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Journal of Food Science|November 24, 2007
Improvement of stability of oil-in-water emulsions containing caseinate-coated droplets by addition of sodium alginateS Pallandre, E A Decker, D J McClementsJournal of Food Science|November 24, 2007
Effects of process parameters on quality changes of shrimp during drying in a jet-spouted bed dryerC Niamnuy, S Devahastin, S SoponronnaritJournal of Food Science|November 24, 2007
Identification of poultry meat-derived fatty acids functioning as quorum sensing signal inhibitors to autoinducer-2 (AI-2)K W Widmer, K A Soni, M E Hume, et al.Journal of Food Science|November 24, 2007
Hydrodynamic cavitation to improve bulk fluid to surface mass transfer in a nonimmersed ultraviolet system for minimal processing of opaque and transparent fluid foodsP J Milly, R T Toledo, J Chen, et al.Journal of Food Science|November 24, 2007
Inactivation of food spoilage microorganisms by hydrodynamic cavitation to achieve pasteurization and sterilization of fluid foodsP J Milly, R T Toledo, M A Harrison, et al.Journal of Food Science|November 24, 2007
Synergistic antiyeast activity of garlic oil and allyl alcohol derived from alliin in garlicI Chung, S H Kwon, S-T Shim, et al.Journal of Food Science|November 24, 2007
Acid, bile, and heat tolerance of free and microencapsulated probiotic bacteriaW K Ding, N P ShahJournal of Food Science|November 24, 2007
An integrated approach to evaluate food antioxidant capacityT Sun, S A TanumihardjoJournal of Food Science|November 24, 2007
Zinc and iron bioavailability of genetically modified soybeans in ratsH S D Martino, B R Martin, C M Weaver, et al.Pageof 885