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    Academic Journals

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• Identification of anthocyanic profile and determination of antioxidant activity of Dahlia pinnata petals: A potential source of anthocyanins.

  Authors:Sulem Yali Granados-Balbuena, Ericka Santacruz-Juárez, Daniel Canseco-González, Lucía Aztatzi-Rugerio, Lilia Sánchez-Minutti, Carolina Ramírez-López, et al.From:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022326 words Report, Brief articl...

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• Identification of coumarin-based food additives using terahertz spectroscopy combined with manifold learning and improved support vector machine.

  Authors:Tao Chen, Lingjie Ma, Zongqing Tang, and Ling Xiao YuFrom:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022257 words Report, Brief articl...

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• Enhanced water dispersibility and Caco-2 cell monolayer permeability of quercetin by complexation with casein hydrolysate.

  Authors:Asuka Inada, Ayane Sawao, Koki Takahashi, and Tatsuya OshimaFrom:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022261 words Report, Brief articl...

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• Antifungal activities and mechanisms of trans-cinnamaldehyde and thymol against food-spoilage yeast Zygosaccharomyces rouxii.

  Authors:Huxuan Wang, Zhonghua Peng, and Hongmin SunFrom:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022314 words Report, Brief articl...

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• Combined analysis of inorganic elements and sugars for the identification of red pepper powder containing undeclared ingredients.

  Authors:Jihyun Hwang, Eunji Choi, Sohee Lee, Hyang Sook Chun, Sangdoo Ahn, and Byung Hee KimFrom:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022403 words Report

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• Complexation mechanism between 20(R, S)-ginsenoside Rh1 and serum albumin: Multi-spectroscopy, in vitro cytotoxicity, and in silico investigations.

  Authors:Jingqi Zhao, Yuan Liang, Ziyi Zhu, Yingyi Wang, Tianzhu Guan, Jie Zhang, et al.From:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022300 words Report, Brief articl...

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• Production of process flavorings from methionine, thiamine with d-xylose or dextrose by direct extrusion: Physical properties and volatile profiles.

  Authors:Sirinapa Sasanam, Vilai Rungsardthong, Benjawan Thumthanaruk, Sombat Wijuntamook, Vasan Rattananupap, Savitri Vatanyoopaisarn, et al.From:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022380 words Report, Brief articl...

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• Stability of oil-in-water emulsions with eggplant flesh pulp (Solanum melongena L.) emulsifier: Effects of storage time, pH, ionic strength, and temperature.

  Authors:Yuxia Zhu, Zengqi Peng, Junjun Wu, and Yawei ZhangFrom:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022313 words Report, Brief articl...

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• Changes in volatile profiles of a refrigerated-reheated xylose-cysteine-lecithin reaction model analyzed by GC×GC-MS and E-nose.

  Authors:Zheqi Zhang, Mingwu Zang, Kaihua Zhang, Dan Li, Shouwei Wang, Xiaoman Li, et al.From:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022207 words Report, Brief articl...

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• Safety assessment of functional oligooctasaccharide riclinoctaose: A pilot study of genotoxicity, acute toxicity, and subchronic toxicity.

  Authors:Lei Wang, Rui Cheng, Xiaqing Sun, Yang Zhao, Yunxia Yang, Yan Gao, et al.From:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022340 words Report, Brief articl...

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• Microencapsulation of astaxanthin based on emulsion solvent evaporation and subsequent spray drying.

  Authors:Rongxi Fang, Hongshan Liang, Jing Li, Yijie Chen, Xiaogang Luo, Yan Li, et al.From:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022196 words Report, Brief articl...

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• Cover Caption.

  From:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 202265 words Brief article

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• Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages.

  Authors:Jialin Song, Lijun Jiang, Mingming Qi, Wenjing Suo, Yuxin Deng, Chengye Ma, et al.From:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022254 words Report, Brief articl...

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• LC-MS/MS method for the simultaneous quantification of pyriproxyfen and bifenthrin and their dissipation kinetics under field conditions in chili and brinjal.

  Authors:Reema Chaudhary, Rakhi Singh, Monica Singh, Navin Kumar Mogha, Premlata Kumari, Gaurao Paliwal, et al.From:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022348 words Report, Brief articl...

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• Purification of polyphenols from Phyllanthus emblica L. pomace using macroporous resins: Antioxidant activity and potential anti-Alzheimer's effects.

  Authors:Jin Gan, Xin Zhang, Chenjing Ma, Long Sun, Ying Feng, Zhao He, et al.From:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022241 words Report, Brief articl...

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• Pharmacological effects and safety of Andrographis paniculata (Burm.f.) Nees.

  Authors:Jingzhuo Tian, Chunying Li, Jing Meng, Lianmei Wang, Yan Tong, Yong Zhao, et al.From:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022690 words Report, Author abstr...

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• Improved molecular softness of tadalafil hapten enhancing antibody performance in immunoassay: Evidence from computational chemistry.

  Authors:Jin-Yi Yang, Mei-Chan Xie, Xue-Cai Tan, Yuan-Xin Tian, Hong Wang, Zhen-Lin Xu, et al.From:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022285 words Report, Brief articl...

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• Changes in content of bioactive constituents and antioxidant activity of riceberry after food processing and degradation kinetics during storage.

  Authors:Sirinan Wongwisitchai, Isaya Kijpatanasilp, and Kitipong AssatarakulFrom:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022316 words Report, Brief articl...

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• Structure of fish proteins as modified by salting procedures: A rheological and ultrastructural analysis of hake (Merluccius hubbsi) fillets.

  Authors:Marion D. Marchetti, Paula L. Gómez, María I. Yeannes, and Analía B. Garcia LoredoFrom:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022376 words Report, Brief articl...

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• Whole mulberry leaves as a promising functional food: From the alteration of phenolic compounds during spray drying and in vitro digestion.

  Authors:Qi-rui Hu, Peng-wei Lai, Fang Chen, Yan-fang Yu, Bing Zhang, Hongyan Li, et al.From:Journal of Food Science (Vol. 87, Issue 3) Peer-Reviewed

  Mar. 2022231 words Report, Brief articl...

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