Journal of Food Science / Institute of Food Technologists.

Incluye Referencias Bibliográficas al final de cada artículo.

International Survey of Food Fraud and Related Terminology: Preliminary Results and Discussion - A Statistical Method to Enhance the Analysis of the Differences Among High‐Resolution Melting (HRM) Curves of PCR‐Amplified DNA Fragments - Information Retrieval in Food Science Research II: Accounting for Relevance When Evaluating Database Performance - Modeling of Free Chlorine Consumption and Escherichia coli O157:H7 Cross‐Contamination During Fresh‐Cut Produce Wash Cycles - Microencapsulation of Saffron Petal Phenolic Extract: Their Characterization, In Vitro Gastrointestinal Digestion, and Storage Stability - Determination of Key Volatile Compounds Related to Long‐Term Fermentation of Soy Sauce - Attenuated Total Reflectance Fourier Transform Midinfrared Spectroscopy Combined with Multivariate Analysis, a Novel Approach to Monitor Maillard Reaction - Effect of Germination Conditions and Mashing Temperature on the Amylolytic Enzyme Activity and Degree of Starch Saccharification of Brown Rice Cultivars During Syrup Production - Effect of Heat–Moisture Treatment on Physicochemical, Thermal, Morphological, and Structural Properties of Mechanically Activated Large A‐ and Small B‐Wheat Starch Granules - Two Kaempferol Glycosides Separated from Camellia Oleifera Meal by High‐Speed Countercurrent Chromatography and Their Possible Application for Antioxidation - Peanut Oil Body Composition and Stability - Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure - Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii - Bioavailability Assessment of Copper, Iron, Manganese, Molybdenum, Selenium, and Zinc from Selenium‐Enriched Lettuce - Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinale Roscoe) Slices from Two Geographical Locations - Absorption of Phenolic Acids in Rice Kernels after Boiling in Spearmint Aqueous Extracts of Different Concentrations. A Diffusion Study - Ohmic Heating of Lemon and Grapefruit Juices Under Vacuum Pressure— Comparison of Electrical Conductivity and Heating Rate - Improvement of the Antioxidant Activity, Water Solubility, and Dispersion Stability of Prickly Pear Cactus Fruit Extracts Using Argon Cold Plasma Treatment - Preparation and Characterization of Quercetin‐Loaded Zein Nanoparticles by Electrospraying and Study of In Vitro Bioavailability - Noninvasive, Nondestructive Measurement of Tomato Concentrate Spoilage in Large‐Volume Aseptic Packages - Food Consumer Behavior and Salmonella Exposure Self‐Perception in the Central Region of Mexico - Functionalized AuMBA@Ag Nanoparticles as an Optical and SERS Dual Probe in a Lateral Flow Strip for the Quantitative Detection of Escherichia coli O157:H7- Identification and Antibiotic Resistance Assessment of Ensifer adhaerens YX1, a Vitamin B12‐Producing Strain Used as a Food and Feed Additive - What is the Main Processing Factor Influencing Staphylococcus Species Diversity in Different Manufacturing Units? - Identification of Microorganisms Associated with the Quality Improvement of Dry‐Aged Beef Through Microbiome Analysis and DNA Sequencing, and Evaluation of Their Effects on Beef Quality - Consumers’ Impression of Minimally Processed Gala Apples Using Word Association - Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium‐Reduced Kimchi According to Age - Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor - Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity - Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production - Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check‐All‐That‐Apply Methods - Effects of Visual Cues on Consumer Expectation, Emotion and Wellness Responses, and Purchase Intent of Red Chili Powders - Protective Effect of Selenium‐Enriched Red Radish Sprouts on Carbon Tetrachloride‐Induced Liver Injury in Mice - Antithrombotic Effect of Artemisia princeps Pampanini Extracts in Vitro and in FeCl3‐Induced Thrombosis Rats - Quercetin Mitigates Hepatic Insulin Resistance in Rats with Bile Duct Ligation Through Modulation of the STAT3/SOCS3/IRS1 Signaling Pathway - Evaluation of Tilmicosin Contamination in Eggs Following Its Administration to Laying Hens and Subsequent Assessment of Dietary Risks to Chinese Consumers - Effect of Alkylresorcinols on Autophagy, Migration, and Invasion of HepG2 Cells -

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