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Journal of Food Science|November 24, 2007
The effect of frequency of consumption of artificial sweeteners on sweetness liking by womenA Mahar, L M DuizerJournal of Food Science|November 21, 2008
Degradation of lycopene and beta-carotene in model systems and in lyophilized guava during ambient storage: kinetics, structure, and matrix effectsJ E M Ferreira, D B Rodriguez-AmayaJournal of Food Science|November 21, 2008
Coating of peanuts with edible whey protein film containing alpha-tocopherol and ascorbyl palmitateJ H Han, H-M Hwang, S Min, et al.Journal of Food Science|November 21, 2008
Rehydration of freeze-dried and convective dried boletus edulis mushrooms: effect on some quality parametersI Hernando, N Sanjuán, I Pérez-Munuera, et al.Journal of Food Science|November 21, 2008
Effect of minimal processing conditions on respiration rate of carrotsT Iqbal, F A S Rodrigues, P V Mahajan, et al.Journal of Food Science|November 21, 2008
Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fieldsM Walkling-Ribeiro, F Noci, D A Cronin, et al.Journal of Food Science|November 21, 2008
Optimum level of salt in French-type bread. Influence of income status, salt level in daily bread consumption, and test locationM Sosa, A Flores, G Hough, et al.Journal of Food Science|November 21, 2008
Texture and quality properties of Chinese fresh egg noodles formulated with green seaweed (Monostroma nitidum) powderH C Chang, L-C WuJournal of Food Science|November 21, 2008
Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a postbreading dip: effect on lipid and moisture contentE Mah, J Price, R G BrannanJournal of Food Science|November 21, 2008
Effect of ultrasonic treatment on the total phenolic and antioxidant activity of extracts from citrus peelY-Q Ma, J-C Chen, D-H Liu, et al.Pageof 885