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New Food Ingredientsitem
                            Effects of pea flour substitution and sodium metabisulfite on physical and sensory properties of pancake formulations
                                        (Apr 2024)item
                            Differential behavior of Lactobacillus helveticus B1929 and ATCC 15009 on the hydrolysis and angiotensin-I-converting enzyme inhibition activity of fermented ultra-high-temperature milk and nonfat dried milk powder
                                        (Jun 2023)item
                            Protein composition of pulses and their protein isolates from different sources and in different isolation pH using a reverse phase high performance chromatography method
                                        (May 2023)item
                            Comparison of mixing and non-linear viscoelastic properties of carob germ glutelins and wheat glutenin
                                        (May 2023)item
                            Consumer perceptions and antioxidant profiling of acidified cold-brewed sorghum bran beverages
                                        (May 2023)item
                            Safety and tolerability of whole soybean products: A dose-escalating clinical trial in older adults with obesity
                                        (Apr 2023)item
                            Novel therapeutic combination targets the growth of letrozole resistant breast cancer through decreased cyclin B1
                                        (Mar 2023)item
                            Optimization of tannin-containing sorghum bran addition to gluten-free bread
                                        (Jan 2023)item
                            1D and 2D NMR Datasets, Resonance Assignments and Coupling Constant Analysis of Red Beet Fiber and Pectin
                                        (Dec 2022)item
                            Carrot rhamnogalacturonan I structure and composition changed during 2017 in California
                                        (Dec 2022)item
                            Bioactive and health-promoting properties of enzymatic hydrolysates of legume proteins: A review
                                        (Oct 2022)item
                            Health-promoting germinated rice and valueadded foods: a comprehensive and systematic review of germination effects on brown rice
                                        (Jul 2022)item
                            Volatiles in diverse, uncharacterized and new long-grain rice varieties
                                        (Jul 2022)item
                            Cranberry arabino-xyloglucan and pectic oligosaccharides induce Lactobacillus growth and short-chain fatty acid production
                                        (Jul 2022)item
                            Volatiles recovered in novel, diverse and uncharacterized long-grain rice varieties: Research Note
                                        (Jun 2022)item
                            Glyceollin triggers anti-proliferative effects in hormone dependent aromatase inhibitor resistant breast cancer cells through the induction of apoptosis
                                        (Mar 2022)item
                            Structural Characterization of Red Beet Fiber Pectin
                                        (Feb 2022)item
                            Lipid profiles in preliminary germinated brown rice beverages compared to non-germinated brown and white rice beverages
                                        (Jan 2022)item
                            Evolution of polygalacturonase and pectin methyl esterase activity during the storage of dudaim melons harvested at two maturity stages
                                        (Sep 2021)item
                            Blueberry fiber pectin, xyloglucan and anthocyanin structure and function
                                        (Dec 2020)


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