Works Published in 2022

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Displaying all 2 works

Sorted by most recent date added to the index first, which may not be the same as publication date order.

2022 review

Plant-Based Proteins: The Good, Bad, and Ugly

[Review of ]. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, 13, 1–17.

By: W. Aimutis n

co-author countries: United States of America 🇺🇸
author keywords: plant-based; proteins; functionality; manufacturing; nutrition; allergenicity
MeSH headings : Agriculture; Food Supply; Humans; Plant Proteins
Source: Web Of Science
Added: May 23, 2022

2022 article

Effects of a brief blanching process on quality, safety, and shelf life of refrigerated cucumber pickles

LaFountain, L. J., Johanningsmeier, S. D., Breidt, F., Jr., Stoforos, G. N., & Price, R. E. (2022, March 15). JOURNAL OF FOOD SCIENCE.

By: L. LaFountain n, S. Johanningsmeier n, F. Breidt n, G. Stoforos n & R. Price n

co-author countries: United States of America 🇺🇸
author keywords: acidified foods; color; cure; E. coli O157:H7; GCXGC-ToF-MS; texture; two-dimensional chromatography; vegetable preservation; volatile compounds
MeSH headings : Colony Count, Microbial; Cucumis sativus / microbiology; Escherichia coli O157; Fermented Foods; Fruit
Source: Web Of Science
Added: April 4, 2022

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