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Journal of Food Science|November 22, 2008
Amylolytic hydrolysis of native starch granules affected by granule surface areaJ C Kim, B W Kong, M J Kim, et al.Journal of Food Science|November 22, 2008
Ice recrystallization inhibition in ice cream by propylene glycol monostearateJ M Aleong, S Frochot, H D GoffJournal of Food Science|November 22, 2008
Favorable glycemic response of type 2 diabetics to low-calorie cranberry juiceT Wilson, S L Meyers, A P Singh, et al.Journal of Food Science|November 22, 2008
Ultraviolet and pulsed electric field treatments have additive effect on inactivation of E. coli in apple juiceT K Gachovska, S Kumar, H Thippareddi, et al.Journal of Food Science|November 22, 2008
Inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on stored iceberg lettuce by aqueous chlorine dioxide treatmentYun-Jung Kim, Seung-Hwan Lee, Jiyong Park, et al.Journal of Food Science|November 22, 2008
Quantifying nonhomogeneous colors in agricultural materials. Part II: comparison of machine vision and sensory panel evaluationsM O Balaban, J Aparicio, M Zotarelli, et al.Journal of Food Science|November 22, 2008
Relating sensory descriptors to volatile components in flavor of specialty rice typesM Limpawattana, D S Yang, S J Kays, et al.Journal of Food Science|February 10, 2009
Discoloration characteristics of 3 major muscles from cattle during cold storageJ Y Jeong, S J Hur, H S Yang, et al.Journal of Food Science|February 10, 2009
Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beefH A Ismail, E J Lee, K Y Ko, et al.Journal of Food Science|February 10, 2009
Determination of dextrose equivalent value and number average molecular weight of maltodextrin by osmometryY Rong, M Sillick, C M GregsonPageof 885