High‐pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA‐qPCR May 23, 2022

Identification and molecular mechanism of novel tyrosinase inhibitory peptides from collagen May 23, 2022

Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength May 23, 2022

Sensory properties of Australian bunya nuts May 20, 2022

S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development May 23, 2022

Application of emerging technologies to obtain legume protein isolates with improved techno‐functional properties and health effects May 23, 2022

Biomarkers and biosensors for the diagnosis of noncompliant pH, dark cutting beef predisposition, and welfare in cattle May 23, 2022

As the number falls, alternatives to the Hagberg–Perten falling number method: A review May 23, 2022

A project‐based learning approach to promote innovation and academic entrepreneurship in a master's degree in food engineering December 1, 2021

A project‐based learning approach to promote innovation and academic entrepreneurship in a master's degree in food engineering December 1, 2021

Student perspectives of various learning approaches used in an undergraduate food science and technology subject December 1, 2021

Grab the opportunity December 1, 2021