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  1. 541
    A Potential Nutraceutical from Leuconostoc Mesenteroides B-742 (ATCC 13146); Production and Properties
    by Chung, Chang-Ho
    Published 2002
    Subjects: “...Food Science...”
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  2. 542
    Purification of Lysozyme from Shell Liquor of Eastern Oysters (Crassostrea virginica) and Its Use in Antimicrobial Films to Preserve Smoked Fish
    by Datta, Shreya
    Published 2005
    Subjects: “...Food Science...”
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  3. 543
    Evaluation on Antioxidant Activities of the Soybean Oils and Gums
    by Yuan, Xianglong
    Published 2006
    Subjects: “...Food Science...”
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  4. 544
    Cholesterol Oxidation in Roasted Salmon Fish with Different Cooking Oils
    by Zhang, Ting
    Published 2005
    Subjects: “...Food Science...”
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  5. 545
    Development of Low-Fat Sugar-Free Orange Sherbet Containing Soy Protein
    by Walker, Jonathan Aaron
    Published 2002
    Subjects: “...Food Science...”
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  6. 546
    Consumer Perception and Application of Edible Coatings on Fresh-cut Fruits and Vegetables
    by Sonti, Sirisha
    Published 2003
    Subjects: “...Food Science...”
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  7. 547
    Comparison of Disk Diffusion, Agar Dilution, and Broth Microdilution for Antimicrobial Susceptibility Testing of Five Chitosans
    by Jiang, Lin
    Published 2011
    Subjects: “...Food Science...”
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  8. 548
    Detect Live Salmonella Cells in Produce by Coupling Propidium Monoazide with Loop-Mediated Isothermal Amplification (PMA-LAMP)
    by Chen, Siyi
    Published 2010
    Subjects: “...Food Science...”
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  9. 549
    Production of Spray-Dried Honey Powder and its Application in Bread
    by Kosal Ram, Ahalya
    Published 2011
    Subjects: “...Food Science...”
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  10. 550
    Inhibitory Effects of Berry Anthocyanins on Palmitic Acid- or Lipopolysaccharide-Induced Inflammation in Human Preadipocytes
    by Gao, Chenfei
    Published 2011
    Subjects: “...Food Science...”
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  11. 551
    Inhibitory Activity of Ginger Oil Against Breast Cancer Cells
    by Karki, Namrata
    Published 2011
    Subjects: “...Food Science...”
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  12. 552
    In Vitro Inhibitory Activity of Black Seed Oil and Potassium Chloride against the Biomarkers of Triple Negative Breast Cancer
    by Jombai, Tamaratina
    Published 2011
    Subjects: “...Food Science...”
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  13. 553
    Comparison of Thermally Pasteurized and Ultrasonically Pasteurized Blueberry Juice (Vaccinium corymbosum) and an Investigation of Blueberry Juice Effect on Lipid Oxidation During Microencapsulation of Polyunsaturated Fish Oils
    by Mohideen, Fathima Waheeda
    Published 2011
    Subjects: “...Food Science...”
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  14. 554
    Antimicrobial Susceptibility, Genotypic Characterization, and Molecular Detection of Vibrio parahaemolyticus and Vibrio vulnificus from Louisiana Oysters
    by Han, Feifei
    Published 2010
    Subjects: “...Food Science...”
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  15. 555
    Changes in Select Phenolic Compounds During Ethanol Fermentation and Acetification of Raspberry, Blueberry and Persimmon
    by Tan, Yen-Ping
    Published 2011
    Subjects: “...Food Science...”
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  16. 556
    Effect of Surfactants on the Pretreatment of Sugarcane Bagasse with Dilute Ammonia
    by Cao, Shuo
    Published 2012
    Subjects: “...Food Science...”
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  17. 557
    Consumer and Processor Methods to Control Salmonella and Listeria in Shrimp
    by Edwards, Genevieve Anne
    Published 2012
    Subjects: “...Food Science...”
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  18. 558
    Cold Adaption Behaviors of Vibrio Vulnificus and Vibio Parahaemolyticus in Oysters
    by Wu, Chiung-Ta
    Published 2007
    Subjects: “...Food Science...”
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  19. 559
    Detection and Survival of Escherichia coli O157:H7 in Cattle Water Troughs and the Effects of Cetylpyridinium Chloride against Escherichia coli O157:H7 Biofilms on the Surface of Stainless Steel
    by Plauche, Sajida Begum
    Published 2006
    Subjects: “...Food Science...”
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  20. 560
    Comparisons of Physicochemical Properties of Watermelon Juice Treated with Pulsed Electric Fields and Thermal Pasteurization
    by Cook, Lauren Nicole
    Published 2009
    Subjects: “...Food Science...”
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