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Journal of Food Science|October 6, 2009
Citrus co-products as technological strategy to reduce residual nitrite content in meat productsM Viuda-Martos, J Fernández-López, E Sayas-Barbera, et al.Journal of Food Science|August 21, 2010
Physicochemical, nutritional, and functional characterization of fruits xoconostle (Opuntia matudae) pears from Central-México RegionSalvador H Guzmán-Maldonado, Ana L Morales-Montelongo, Candelario Mondragón-Jacobo, et al.Journal of Food Science|August 21, 2010
Isolation and identification of antioxidant compounds from Ligularia fischeriYa Fang Shang, Sang Min Kim, Dae-Geun Song, et al.Journal of Food Science|August 21, 2010
The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrateI W Liaw, H Eshpari, P S Tong, et al.Journal of Food Science|August 21, 2010
(1)H-NMR-based discrimination of thermal and vinegar treated ginseng rootsSo-Hyun Kim, Sun-Hee Hyun, Seung-Ok Yang, et al.Journal of Food Science|August 21, 2010
Development and evaluation of a fluidized bed system for wheat grain disinfectionB Dhillon, D Wiesenborn, H Dhillon, et al.Journal of Food Science|August 21, 2010
Impact of mechanical shear on the survival of Listeria monocytogenes on surfacesShiowshuh Sheen, Sonya Costa, Peter CookeJournal of Food Science|August 21, 2010
Induction of heme oxygenase-1 by whisky congeners in human endothelial cellsKeiko Suzuki, Asuka Nemoto, Izumi Tanaka, et al.Journal of Food Science|August 21, 2010
Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiberCarolina Henríquez, Hernán Speisky, Italo Chiffelle, et al.Journal of Food Science|August 21, 2010
Optimization of nisin production by Lactococcus lactis UQ2 using supplemented whey as alternative culture mediumS Y González-Toledo, J Domínguez-Domínguez, B E García-Almendárez, et al.Pageof 885