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Journal of the Science of Food and Agriculture|October 9, 2021
Extraction of selected prohealth substances from Curcuma longa and Zingiber officinale in artificial digestive juicesAgata Krakowska, Katarzyna Kała, Bartłomiej Rospond, et al.Journal of the Science of Food and Agriculture|October 8, 2021
Dietary medium-chain 1-monoglycerides modulates the community and function of cecal microbiota of broilersTao Liu, Liangyong Guo, Ye Zhangying, et al.Journal of the Science of Food and Agriculture|October 8, 2021
Electronic nose application for the discrimination of sterilization treatments applied to Californian-style black olive varietiesRamiro Sánchez, Elísabet Martín-Tornero, Jesús Lozano, et al.Journal of the Science of Food and Agriculture|October 11, 2021
The essential oil of the condiment species Clinopodium thymifolium (Scop.) Kuntze: new natural products and seasonal variationMilan Dekić, Niko Radulović, Marko Antonijević, et al.Journal of the Science of Food and Agriculture|October 12, 2021
Improving the nutritional value and digestibility of wheat straw, rice straw, and corn cob through solid state fermentation using different Pleurotus speciesAbubakar Sufyan, Nazir Ahmad, Faisal Shahzad, et al.Journal of the Science of Food and Agriculture|April 10, 2022
Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus-based foodImane Hammad, Manuel Dornier, Marc Lebrun, et al.Journal of the Science of Food and Agriculture|April 10, 2022
Crop year, harvest date and clone effects on fruit characteristics, chemical composition and olive oil stability from an Empeltre clonal selection grown in AragonRaquel Rey-Giménez, A Cristina Sánchez-GimenoJournal of the Science of Food and Agriculture|June 2, 2019
The use of of inulin, maltitol and lecithin as fat replacers and plasticizers in a model reduced-fat mozzarella cheese-like productHongjuan Li, Hongmei Yu, Yan Liu, et al.Journal of the Science of Food and Agriculture|June 2, 2019
Alteration of phenolic profiles and antioxidant capacities of common buckwheat and tartary buckwheat produced in China upon thermal processingYongxiang Liu, Chunzhi Cai, Yiliang Yao, et al.Journal of the Science of Food and Agriculture|June 2, 2019
Benzenedicarboxylic acid upregulates O48814 and Q9FJQ8 for improved nutritional contents of tomato and low risk of fungal attackAqeel Ahmad, Waheed Akram, Iqra Shahzadi, et al.Pageof 1,068