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FOOD RESEARCH INTERNATIONAL

Publisher:: Elsevier
ISSN:: 0963-9969
Category:: FOOD SCIENCE & TECHNOLOGY
Impact factor:: 7

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Comparative persistence of opportunistic <em>Vibrio alginolyticus</em> and major foodborne <em>Vibrio</em> species (<em>Vibrio cholerae</em>, <em>Vibrio parahaemolyticus</em>, and <em>Vibrio vulnificus</em>) in ready-to-eat seafood under different storage conditions

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Hami melon peel-derived carbon quantum dots incorporated in cassava starch/carboxymethyl chitosan films for preservation of dried tofu products

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Insight into the mechanism of transformation of gluten protein agglomeration in the wheat flour-water batters: the view from concentration and mixing time

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Structural design of dysphagia-oriented double emulsions via internal-external phase coordination to modulate texture, rheology, and oral lubrication

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Discrimination and characterization of the texture and flavor in commercial Chinese steamed breads collected from different regions: An integrated analysis using multivariate statistical models

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Formation and inhibition of associated hazardous compounds in thermal-processed foods under raw material–adapted processing conditions

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Probiotic supplementation alleviates diet-induced obesity via improving gut immune homeostasis and enhancing immunoglobulin A secretion

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