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Publications in Food Science
Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus Acidophilus and Lactobacillus Plantarum
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Extracellular Serine Proteases by Acremonium Sp. L1-4b Isolated From Antarctica: Overproduction Using Cactus Pear Extract With Response Surface Methodology
Biocatalysis and Agricultural Biotechnology
Applied Microbiology
Crop Science
Food Science
Bioengineering
Biotechnology
Agronomy
Rapid Identification of Chrysanthemum Teas by Computer Vision and Deep Learning
Food Science and Nutrition
Food Science
Antioxidant Properties of “Natchez” and “Triple Crown” Blackberries Using Korean Traditional Winemaking Techniques
International Journal of Food Science
Food Science
Building a Prediction Model for Iron Deficiency Anemia Among Infants in Shanghai, China
Food Science and Nutrition
Food Science
Effects of Metals Released in Strong-Flavor Baijiu on the Evolution of Aroma Compounds During Storage
Food Science and Nutrition
Food Science
Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus Junos Tanaka (Yuzu) Juice
International Journal of Food Science
Food Science
Assessment of the Dynamics of Sensory Perception of Wagyu Beef Strip Loin Prepared With Different Cooking Methods and Fattening Periods Using the Temporal Dominance of Sensations
Food Science and Nutrition
Food Science
Effect of Sulfation on the Antioxidant Properties Andin Vitrocell Proliferation Characteristics of Polysaccharides Isolated From Corn Bran
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Economic Order Quality Model for Determining the Sales Prices of Fresh Goods at Various Points in Time
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
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