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Journal of Food Science|March 28, 2009
Influence of low concentrations of an acid preservative on sponge cakes under different storage conditionsP de la Rosa, R Jordano, L M MedinaJournal of Food Science|March 28, 2009
Development of a risk-ranking framework to evaluate potential high-threat microorganisms, toxins, and chemicals in foodR Newsome, N Tran, G M Paoli, et al.Journal of Food Science|March 28, 2009
Shelf-life study of an orange juice-milk based beverage after PEF and thermal processingF Sampedro, D J Geveke, X Fan, et al.Journal of Food Science|March 28, 2009
Chemistry and quality of Hibiscus (Hibiscus sabdariffa) for developing the natural-product industry in SenegalH R Juliani, C R Welch, Q Wu, et al.Journal of Food Science|March 28, 2009
Effects of flavourzyme on yield and some biological activities of Mungoong, an extract paste from the cephalothorax of white shrimpS Benjakul, W Binsan, W Visessanguan, et al.Journal of Food Science|March 28, 2009
Effect of reference foods in repeated acceptability tests: testing familiar and novel foods using 2 acceptability scalesA Nasser El Dine, A OlabiJournal of Food Science|September 23, 2008
Characterization of asparagus lignin by HPLCS Jaramillo-Carmona, J M Fuentes-Alventosa, G Rodríguez-Gutiérrez, et al.Journal of Food Science|September 23, 2008
Antibacterial compounds from Rose Bengal-sensitized photooxidation of beta-caryophylleneY S Kim, S J Park, E J Lee, et al.Journal of Food Science|September 23, 2008
Concentrations of functional lipids in abraded fractions of hulless barley and effect of storageK S Liu, R A MoreauJournal of Food Science|September 23, 2008
Sorption isotherm and plasticization effect of moisture and plasticizers in pea starch filmY Zhang, J H HanPageof 885