Sweet Taste Receptor Expression and Its Activation by Sucralose to Regulate Glucose Absorption in Mouse Duodenum

A multiplex PCR assay with a common primer for the detection of eleven foodborne pathogens

Influence of aflatoxin in Nuruk on the safety of starch‐based alcoholic beverage

Incorporation of chia seed flour into gluten‐free rice layer cake: Effects on nutritional quality and physicochemical properties

In 2020, tell us your review topic ideas

Hempseed in food industry: Nutritional value, health benefits, and industrial applications

Antibacterial applications of metal–organic frameworks and their composites

Bioavailability and metabolism of chlorogenic acids (acyl‐quinic acids) in humans

Colorants in cheese manufacture: Production, chemistry, interactions, and regulation

Students’ perceptions of Plickers and crossword puzzles in undergraduate studies

Development of a professional competency framework for UK food science graduates

Book Review: Super Thinking: The Big Book of Mental Models

The importance of friendships for academic success

Challenges and discovery of best practices for teaching food engineering to food science majors—My experience over my first 5 years at the University of Kentucky