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Journal of Food Science|March 28, 2009
2, 5-diketopiperazines (cyclic dipeptides) in beef: identification, synthesis, and sensory evaluationM Z Chen, M L Dewis, K Kraut, et al.Journal of Food Science|March 28, 2009
Antioxidative ability, dioscorin stability, and the quality of yam chips from various yam species as affected by processing methodY-M Liu, K-W LinJournal of Food Science|March 28, 2009
Structural identification and antioxidant properties of major anthocyanin extracted from Omija (Schizandra chinensis) fruitS-H Kim, M H Joo, S-H YooJournal of Food Science|March 28, 2009
Assessment of cross-linking in combined cross-linked soy protein isolate gels by microbial transglutaminase and Maillard reactionC-Y Gan, L-H Cheng, A M EasaJournal of Food Science|March 28, 2009
Antioxidative activities of mushroom (Flammulina velutipes) extract added to bigeye tuna meat: dose-dependent efficacy and comparison with other biological antioxidantsH N D Bao, H Ushio, T OhshimaJournal of Food Science|March 28, 2009
Shear rheology of molten crumb chocolateJ E Taylor, I Van Damme, M L Johns, et al.Journal of Food Science|March 28, 2009
Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomaceR C Khanal, L R Howard, C R Brownmiller, et al.Journal of Food Science|March 28, 2009
Superfine saengshik improves liver protecting effect compared with fine saengshik in an animal modelD H Kim, S B Song, W S Kang, et al.Journal of Food Science|March 28, 2009
Effect of soybean volatile compounds on Aspergillus flavus growth and aflatoxin productionT E Cleveland, C H Carter-Wientjes, A J De Lucca, et al.Journal of Food Science|March 28, 2009
Temperature effects on the depuration of Vibrio parahaemolyticus and Vibrio vulnificus from the American oyster (Crassostrea virginica)M J Chae, D Cheney, Y-C SuPageof 885