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Journal of Food Science|October 15, 2013
Enhancement of prodigiosin production by Serratia marcescens TKU011 and its insecticidal activity relative to food colorantsTzu-Wen Liang, Shin-Yi Chen, Yen-Chern Chen, et al.Journal of Food Science|August 4, 2009
Physiological and genetic properties of tomato fruits from 2 cultivars differing in chilling tolerance at cold storageD Y Zhao, L Shen, B Fan, et al.Journal of Food Science|August 4, 2009
Influence of extrusion-cooking parameters on some quality aspects of precooked pasta-like productsA Wójtowicz, L MościckiJournal of Food Science|August 4, 2009
Iron, zinc, and protein bioavailability proxy measures of meals prepared with nutritionally enhanced beans and maizeH Pachón, D A Ortiz, C Araujo, et al.Journal of Food Science|August 4, 2009
Antifungal activity of sodium silicate on Fusarium sulphureum and its effect on dry rot of potato tubersY C Li, Y Bi, Y H Ge, et al.Journal of Food Science|August 4, 2009
Survival of Listeria monocytogenes, Listeria innocua, and lactic acid bacteria in chill brinesR R Boyer, K Matak, S S Sumner, et al.Journal of Food Science|August 4, 2009
Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheesesL Ong, N P ShahJournal of Food Science|August 4, 2009
Characterization and the possible formation mechanism of 2-acetyl-1-pyrroline in aromatic vegetable soybean (Glycine max L.)Mei-Li Wu, Kuo-Lung Chou, Chi-Ruei Wu, et al.Journal of Food Science|September 3, 2009
Color formation in nitrite-free dried hams as related to Zn-protoporphyrin IX and Zn-chelatase activityGiovanni Parolari, Riccardo Benedini, Tania ToscaniJournal of Food Science|September 3, 2009
Characterization of shortday onion cultivars of 3 pungency levels with flavor precursor, free amino acid, sulfur, and sugar contentsEun Jin Lee, Kil Sun Yoo, John Jifon, et al.Pageof 885