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Enhancement of the gut-retention time of resveratrol using waxy maize starch nanocrystal-stabilized and chitosan-coated pickering emulsions |
 Food Hydrocolloids, Available online 31 August 2020, 106291 | https://doi.org/10.1016/j.foodhyd.2020.106291 |
| Food_Technology ( 2020-09-04 ) |
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Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage |
| Food Chem., Available online 31 July 2020, 127682 | https://doi.org/10.1016/j.foodchem.2020.127682 |
| Food_Technology ( 2020-08-06 ) |
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Metabotyping of different soybean genotypes and distinct metabolism in their seeds and leaves |
| Food Chem., Available online 4 June 2020, Volume 330, 15 November 2020, 127198 | https://doi.org/10.1016/j.foodchem.2020.127198 |
| Food_Technology ( 2020-07-24 ) |
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The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste |
| Food Chem., Available online 28 May 2020, Volume 328, 30 October 2020, 127176 | https://doi.org/10.1016/j.foodchem.2020.127176 |
| Food_Technology ( 2020-07-17 ) |
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Effect of roasting conditions on the formation and kinetics of furan in various nuts |
| Food Chem., Available online 15 June 2020, 127338 | https://doi.org/10.1016/j.foodchem.2020.127338 |
| Food_Technology ( 2020-06-19 ) |
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DNAzyme-based quantitative loop-mediated isothermal amplification for strain-specific detection of starter kimchi fermented with Leuconostoc mesenteroides WiKim32 |
| Food Chem., Available online 15 June 2020, Volume 331, 30 November 2020, 127332 | https://doi.org/10.1016/j.foodchem.2020.127343 |
| Food_Technology ( 2020-06-19 ) |
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Evaluation of an autoencoder as a feature extraction tool for near-infrared spectroscopic discriminant analysis |
| Food Chem., Available online 14 June 2020, Volume 331, 30 November 2020, 127332 | https://doi.org/10.1016/j.foodchem.2020.127332 |
| Food_Technology ( 2020-06-19 ) |
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Metabolic tracking of isoflavones in soybean products and biosamples from healthy adults after fermented soybean consumption |
| Food Chem., Available online 11 June 2020, Volume 330, 15 November 2020, 127317 | https://doi.org/10.1016/j.foodchem.2020.127317 |
| Food_Technology ( 2020-06-19 ) |
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Highly branched α-limit dextrins attenuate the glycemic response and stimulate the secretion of satiety hormone peptide YY |
| Food Hydrocolloids, Available online 1 June 2020, Volume 108, November 2020, 106057 | https://doi.org/10.1016/j.foodhyd.2020.106057 |
| Food_Technology ( 2020-06-04 ) |
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Consumption of Fish and ω-3 Fatty Acids and Cancer Risk: An Umbrella Review of Meta-Analyses of Observational Studies |
| Adv. Nutr., Published: 03 June 2020 nmaa055 | https://doi.org/10.1093/advances/nmaa055 |
| Food_Technology ( 2020-06-04 ) |
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A colorimetric sensor array for the discrimination of glucosinolates |
| Food Chem., Available online 26 May 2020, 127149 | https://doi.org/10.1016/j.foodchem.2020.127149 |
| Food_Technology ( 2020-05-27 ) |
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Degradation of benzopyrene and acrylamide in roasted coffee beans by corona discharge plasma jet (CDPJ) and its effects on biochemical and sensory properties |
| Food Chem., Available online 21 May 2020, Volume 328, 30 October 2020, 127117 | https://doi.org/10.1016/j.foodchem.2020.127117 |
| Food_Technology ( 2020-05-27 ) |
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Effect of natural fermentation on milled rice grains: Physicochemical and functional properties of rice flour |
| Food Hydrocolloids, Available online 14 May 2020, Volume 108, November 2020, 106005 | https://doi.org/10.1016/j.foodhyd.2020.106005 |
| Food_Technology ( 2020-05-19 ) |
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Rapid and sensitive detection of E. coli O157:H7 and S. Typhimurium in iceberg lettuce and cabbage using filtration, DNA concentration, and qPCR without enrichment |
| Food Chem., Available online 13 May 2020, 127036 | https://doi.org/10.1016/j.foodchem.2020.127036 |
| Food_Technology, Microbiology ( 2020-05-14 ) |
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Carbon dioxide sensors for intelligent food packaging applications |
| Food Control, Volume 25, Issue 1, May 2012, Pages 328-333 | https://doi.org/10.1016/j.foodcont.2011.10.043 |
| Food_Technology ( 2020-05-12 ) |
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