The chemical composition of barley grain (Hordeum vulgare L.) landraces from the Canary Islands June 2, 2020

Combination of Alcalase 2.4 L and CaCl2 for aqueous extraction of peanut oil June 2, 2020

Cationic oxidized microporous rice starch: Preparation, characterization, and properties June 2, 2020

Comparison of phenolics, antioxidant, and antiproliferative activities of twoHypsizygus marmoreus varieties June 2, 2020

Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha June 2, 2020

Valorization of pomelo (Citrus grandis Osbeck) peel: A review of current utilization, phytochemistry, bioactivities, and mechanisms of action May 31, 2020

The use of nanoadditives within recycled polymers for food packaging: Properties, recyclability, and safety May 31, 2020

Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods May 26, 2020

A review of postharvest approaches to reduce fungal and mycotoxin contamination of foods May 26, 2020

Can weekly discussions in a sensory science course influence student's perception and confidence in their professional success skills? May 21, 2020

Application of a rolled cookie laboratory exercise as a method for students to gain undergraduate research experience in food science May 13, 2020

The prevalence of improper solution‐making technique places molar solutions in crisis May 13, 2020

Nutrition and dietetic students’ knowledge and attitudes regarding food science and technology April 20, 2020

Exploring the influence of course elements and emotional connection to content on students’ approaches to learning in an introductory food science and human nutrition course April 17, 2020