Evaluation of the efficacy of toasted white and tannin sorghum flours to improve oxidative stress and lipid profile in vivo July 1, 2020

Model based optimization of transflection near infrared spectroscopy as a process analytical tool in a continuous flash pasteurizer June 29, 2020

Bovine skin gelatin hydrolysates as potential substitutes for polyphosphates: The role of degree of hydrolysis and pH on water‐holding capacity June 29, 2020

Addition of yogurt to wort for the production of spirits: Evaluation of the spirit aroma over a two‐year period June 29, 2020

AIEgens: An emerging fluorescent sensing tool to aid food safety and quality control June 28, 2020

Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications June 24, 2020

Natural phenolic antioxidants electrochemistry: Towards a new food science methodology June 24, 2020

Recent advances in processing food powders by using superfine grinding techniques: A review June 22, 2020

Application of ozone for degradation of mycotoxins in food: A review June 22, 2020

Simulation‐based enhancement of learning: The case of food safety July 1, 2020

The 2018 Guidelines for Initial IFT Approval of undergraduate food science and food technology programs June 22, 2020

Food safety in the classroom: Using the Delphi technique to evaluate researcher‐developed food safety curriculum aligned to state academic standards June 15, 2020

Assessment of an online piloted module targeted toward home‐based food operators in Iowa June 15, 2020

Assessing dietetics students’ change in perceived knowledge and perceived codence in feeding tube insertion using patient simulation June 15, 2020