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  1.  

    Journal of food science : JFS

    TIBKAT | 26.1961 -
  2.  

    Identification of sensory attributes that drive the likeability of Korean rice wines by American panelists. [Corrected]

    Kwak, Han Sub / Ahn, Byung-Hak / Kim, Hye-Ryun et al. | Online Contents | 2015
  3.  

    Erratum

    Online Contents | 2015
  4.  

    Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality(1)

    Singh, Mukti / Byars, Jeffrey A / Liu, Sean X | Online Contents | 2015
  5.  

    Growth Characteristics and Biofilm Formation of Various Spoilage Bacteria Isolated from Fresh Produce

    Bae, Young‐Min / Zheng, Ling / Hyun, Jeong‐Eun et al. | Online Contents | 2014
  6.  

    Influence of Aging Process on the Bioactive Components and Antioxidant Activity of Ginseng (Panax ginseng L.)

    Bae, Hyun Jung / Chung, Soo Im / Lee, Sang Chul et al. | Online Contents | 2014
  7.  

    Stability of Cardamom (Elettaria Cardamomum) Essential Oil in Microcapsules Made of Whey Protein Isolate, Guar Gum, and Carrageenan

    Mehyar, Ghadeer F. / Al‐Isamil, Khalid M. / Al‐Ghizzawi, Hana'a M. et al. | Online Contents | 2014
  8.  

    Determination of Caffeine, Myosmine, and Nicotine in Chocolate by Headspace Solid‑Phase Microextraction Coupled with Gas Chromatography‑Tandem Mass Spectrometry

    Müller, Christoph / Vetter, Florian / Richter, Elmar et al. | Online Contents | 2014
  9.  

    Improvement of Red Color Development on the Surface of Kuruma Prawn Marsupenaeus japonicus under Various Conditions

    Ando, Masashi / Fukai, Takamitsu / Kawasaki, Ken‐ichi et al. | Online Contents | 2014
  10.  

    Electrochemical Impedance Spectroscopy as an Alternative to Determine Dielectric Constant of Potatoes at Various Moisture Contents

    Chee, Grace / Rungraeng, Natthakan / Han, Jung H. et al. | Online Contents | 2014
  11.  

    Impact of Mixtures of Different Fresh‐Cut Fruits on Respiration and Ethylene Production Rates

    Mahajan, Pramod V. / Luca, Alexandru / Edelenbos, Merete | Online Contents | 2014
  12.  

    Macronutrients and Micronutrients of Soybean Oil Bodies Extracted at Different pH

    Chen, Yeming / Cao, Yanyun / Zhao, Luping et al. | Online Contents | 2014
  13.  

    Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

    Tongnuanchan, Phakawat / Benjakul, Soottawat | Online Contents | 2014
  14.  

    Qualitative and Quantitative Prediction of Volatile Compounds from Initial Amino Acid Profiles in Korean Rice Wine (makgeolli) Model

    Kang, Bo‐Sik / Lee, Jang‐Eun / Park, Hyun‐Jin | Online Contents | 2014
  15.  

    Determination of Tert‐Butylhydroquinone in Vegetable Oils Using Surface‐Enhanced Raman Spectroscopy

    Pan, Yun / Lai, Keqiang / Fan, Yuxia et al. | Online Contents | 2014
  16.  

    Simultaneous Determination of 15 Phenolic Constituents of Chinese Black Rice Wine by HPLC‐MS/MS with SPE

    Wang, Yutang / Liu, Yuanyuan / Xiao, Chunxia et al. | Online Contents | 2014
  17.  

    Thermooxidative Stability of Fennel Oleoresin Microencapsulated in Blended Biopolymer Agents

    Chranioti, Charikleia / Tzia, Constantina | Online Contents | 2014
  18.  

    Assessment of Microbiological Contamination of Fresh, Minimally Processed, and Ready‐to‐Eat Lettuces (Lactuca sativa), Rio de Janeiro State, Brazil

    Brandão, Marcelo L. L. / Almeida, Davi O. / Bispo, Fernanda C. P. et al. | Online Contents | 2014
  19.  

    Predicting Bacillus coagulans Spores Inactivation in Tomato Pulp under Nonisothermal Heat Treatments

    Zimmermann, Morgana / Longhi, Daniel A. / Schaffner, Donald W. et al. | Online Contents | 2014
  20.  

    Gelling Properties of Chia Seed and Flour

    Coorey, Ranil / Tjoe, Audrey / Jayasena, Vijay | Online Contents | 2014

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