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Journal of Food Science and Technology|October 22, 2016
Characterisation of seed oils from different grape cultivars grown in ChinaXin Wen, Minghui Zhu, Rui Hu, et al.Journal of Food Science and Technology|October 26, 2016
Effect of maceration duration on physicochemical characteristics, organic acid, phenolic compounds and antioxidant activity of red wine from Vitis vinifera L. KaraoglanN Kocabey, M Yilmaztekin, A A HayalogluJournal of Food Science and Technology|October 26, 2016
Characterization of swiftlet edible bird nest, a mucin glycoprotein, and its adulterants by Raman microspectroscopyEric K S Shim, Gleen F Chandra, S Pedireddy, et al.Journal of Food Science and Technology|December 27, 2016
Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushroomsAdisak AkesowanJournal of Food Science and Technology|December 27, 2016
Neuro-fuzzy modeling to predict physicochemical and microbiological parameters of partially dried cherry tomato during storage: effects on water activity, temperature and storage timeYang Tao, Yong Li, Ruiyun Zhou, et al.Journal of Food Science and Technology|December 27, 2016
Characterization of casein and casein-silver conjugated nanoparticle containing multifunctional (pectin-sodium alginate/casein) bilayer filmAnupama Bora, Poonam MishraJournal of Food Science and Technology|December 27, 2016
Antifungal efficacy of plant essential oils against stored grain fungi of Fusarium sppPeeyush Kumar, Sapna Mishra, Atul Kumar, et al.Journal of Food Science and Technology|December 27, 2016
Antioxidant effects of supercritical fluid garlic extracts in canned artichokesE Bravi, O Marconi, V Sileoni, et al.Journal of Food Science and Technology|December 27, 2016
Effect of carcass fat and conformation class on consumer perception of various grilled beef musclesDominika Guzek, Dominika Głąbska, Krystyna Gutkowska, et al.Journal of Food Science and Technology|December 27, 2016
Effect of partial substitution of NaCl by KCl on physicochemical properties, biogenic amines and N-nitrosamines during ripening and storage of dry-cured baconFeng Li, Hong Zhuang, Weiwei Qiao, et al.Pageof 613