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Journal of Food Science|February 10, 2009
Improvement of foaming property of egg white protein by phosphorylation through dry-heating in the presence of pyrophosphateY Hayashi, S Nagano, H Enomoto, et al.Journal of Food Science|February 10, 2009
Effect of surface roughness on retention and removal of Escherichia coli O157:H7 on surfaces of selected fruitsH Wang, H Feng, W Liang, et al.Journal of Food Science|February 10, 2009
Comparison of viability and heat resistance of Clostridium sporogenes stored at different temperaturesJ-H Mah, D-H Kang, J TangJournal of Food Science|February 10, 2009
Food safety knowledge of cheese consumersS B Planzer, A G da Cruz, A S Sant'ana, et al.Journal of Food Science|February 10, 2009
Scientific status summaryBassam A Annous, Pina M Fratamico, James L SmithJournal of Food Science|February 10, 2009
A study of the relationships among consumer acceptance, oxidation chemical indicators, and sensory attributes in high-oleic and normal peanutsV Nepote, R H Olmedo, M G Mestrallet, et al.Journal of Food Science|February 10, 2009
The impact of agglomeration and storage on flavor and flavor stability of whey protein concentrate 80% and whey protein isolateB J Wright, S E Zevchak, J M Wright, et al.Journal of Food Science|February 10, 2009
Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork pattiesA Sasse, P Colindres, M S BrewerJournal of Food Science|February 10, 2009
Effects of conjugated linoleic acid, salt, and sodium tripolyphosphate on physical, sensory, and instrumental color characteristics of beef striploinsC W Rowe, F W Pohlman, A H Brown, et al.Journal of Food Science|February 10, 2009
Persistent organic pollutants in fish oil supplements on the Canadian market: polychlorinated biphenyls and organochlorine insecticidesDorothea F K Rawn, K Breakell, V Verigin, et al.Pageof 885