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Journal of Food Science and Technology|August 16, 2019
Lactobacillus spp. inhibit the growth of Cronobacter sakazakii ATCC 29544 by altering its membrane integrityRaffaella Campana, Sara Federici, Eleonora Ciandrini, et al.Journal of Food Science and Technology|April 4, 2025
An analysis on detection of artificially ripened fruitsN Renugadevi, Cherukuri V L N Kartheek, Karthik Nivedhan, et al.Journal of Food Science and Technology|April 4, 2025
Evaluation of food wastes as a medium to produce chitin-glucan nanofiber from Aspergillus nigerÖzge Aslan, Arzu Cagri-MehmetogluJournal of Food Science and Technology|April 4, 2025
Gelatin/mushroom (Lactarius deliciosus) extract nanofibers fabricated by electro-assisted solution blow spinning as a potential edible active food packagingNurcan Doğan, Cemhan Doğan, Yasin Akgul, et al.Journal of Food Science and Technology|May 19, 2025
Reusing a proline-specific endopeptidase enzyme immobilized in alginate beads and cross-linked enzyme aggregate to produce gluten-free beerMurilo Alonso Cassis, Thais Marques Uber, Claudia Cirineo Ferreira Monteiro, et al.Journal of Food Science and Technology|May 19, 2025
Effects of sulfur dioxide on the volatile composition and aroma of blueberry wineBo Liu, Menghan Zhao, Yangyi Ai, et al.Journal of Food Science and Technology|May 19, 2025
Metabolomic profiling of colostrum bar for identification of functional compounds using high resolution mass spectroscopyShivam Tiwari, Amrita Poonia, Vasundhara RaoJournal of Food Science and Technology|May 19, 2025
Cryoconcentration: an integrated agro food processing technique for concentrationC Manusha, B S RoopaJournal of Food Science and Technology|May 19, 2025
Bioactive properties of fermented spreadable product manufactured from pistachio kernelsErenay Erem, Meral Kilic-AkyilmazJournal of Food Science and Technology|May 19, 2025
Assembly of chitooligosaccharide-citrate-pectin complexes and use in fruit juiceLiping Fan, Wenjuan Jiao, Huangkai Guo, et al.Pageof 613