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Journal of Food Science|February 8, 2012
Detection of chicken and turkey meat in meat mixtures by using real-time PCR assaysZulal Kesmen, Ahmet E Yetiman, Fikrettin Sahin, et al.Journal of Food Science|February 8, 2012
E. coli o157:H7 population reduction from alfalfa seeds with malic acid and thiamine dilauryl sulfate and quality evaluation of the resulting sproutsLilia Fransisca, Hee Kyung Park, Hao FengJournal of Food Science|February 8, 2012
Effects of cyclodextrins on the flavor of goat milk and its yogurtO A Young, R B Gupta, S Sadooghy-SarabyJournal of Food Science|March 8, 2012
High performance liquid chromatography analysis of anthocyanins in bilberries (Vaccinium myrtillus L.), blueberries (Vaccinium corymbosum L.), and corresponding juicesDolores Müller, Markus Schantz, Elke RichlingJournal of Food Science|March 8, 2012
Antioxidant efficacy of extracts produced from pickled and dried mustard in rapeseed and peanut oilsChang Li, Zhongfeng Tang, Meng Huang, et al.Journal of Food Science|March 8, 2012
Development and application of an enzyme-linked immunosorbent assay for specific detection of mangiferin content in various cultivars of Mangifera indica leaves using anti-mangiferin polyclonal antibodyGorawit Yusakul, Wongsathorn Kitirattrakarn, Narunat Tanwanichkul, et al.Journal of Food Science|March 16, 2012
Prooxidant effects of the combination of green tea extract and sodium nitrite for accelerating lipolysis and lipid oxidation in pepperoni during storageYuhai Lin, Ming Huang, Guanghong Zhou, et al.Journal of Food Science|March 16, 2012
Antioxidant capacities of phenolic compounds and tocopherols from Tunisian pomegranate (Punica granatum) fruitsWalid Elfalleh, Nizar Tlili, Nizar Nasri, et al.Journal of Food Science|March 16, 2012
High-pressure effects on the microstructure, texture, and color of white-brined cheeseN Koca, V M Balasubramaniam, W J HarperJournal of Food Science|March 16, 2012
Online shear viscosity measurement of starchy melts enriched in wheat branFrédéric Robin, Nicolas Bovet, Nicolas Pineau, et al.Pageof 886