111. Physicochemical, color, and sensory characteristics of edible oil‐coated blanched sweet corn kernels. Issue 6 (17th November 2022) Authors: Popalia, Chandani; Kumar, Navneet Journal: EFood Issue: Volume 3:Issue 6(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
112. Plant‐based Food Products for Antimycobacterial Therapy. Issue 3 (30th April 2020) Authors: Sieniawska, Elwira; Maciejewska‐Turska, Magdalena; Świątek, Łukasz; Xiao, Jianbo Journal: EFood Issue: Volume 1:Issue 3(2020) Page Start: 199 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
113. Policies and perspectives of food health and safety in Nepal: Is Nepal ready?. Issue 1 (8th December 2022) Authors: Koirala, Niranjan Journal: EFood Issue: Volume 4:Issue 1(2023) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
114. Polysaccharide derived from pomelo seed coat ameliorates APAP‐induced liver injury in hybrid grouper (Epinephelus lanceolatus♂ × Epinephelus fuscoguttatus♀). Issue 6 (23rd March 2022) Authors: Fang, Yuke; Huang, Beishu; Zhang, Yi; Liu, Huifan; Zou, Cuiyun Journal: EFood Issue: Volume 2:Issue 6(2021) Page Start: 319 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
115. Potential use of Janus structures in food applications. Issue 6 (23rd March 2022) Authors: Subasi, Busra Gultekin; Xiao, Jianbo; Capanogluo, Esra Journal: EFood Issue: Volume 2:Issue 6(2021) Page Start: 279 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
116. Preparation of antihypertensive peptides from quinoa via fermentation with Lactobacillus paracasei. Issue 3 (19th July 2022) Authors: Li, Shuai; Du, Gengan; Shi, Jiajun; Zhang, Lin; Yue, Tianli; Yuan, Yahong Journal: EFood Issue: Volume 3:Issue 3(2022) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
117. Properties of cheese and ground beef in the presence of staghorn sumac. Issue 2 (10th March 2023) Authors: Wang, Sunan; Nie, Shaoping; Gan, Ren‐You; Zhu, Fan Journal: EFood Issue: Volume 4:Issue 2(2023) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
118. Proteases and microwave treatment on the quality of chitin and chitosan produced from white shrimp (Penaeus vannamei). Issue 2 (23rd February 2023) Authors: Dong, Qiqi; Qiu, Weiqiang; Feng, Yuhui; Jin, Yingshan; Deng, Shanggui; Tao, Ningping; Jin, Yinzhe Journal: EFood Issue: Volume 4:Issue 2(2023) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
119. Protective effects of flavonoids isolated from Agrocybe aegirita on dextran sodium sulfate‐induced colitis. Issue 6 (23rd March 2022) Authors: Zhang, Jianfang; Chen, Xiaomin; Mu, Xinyi; Hu, Mengwei; Wang, Jiang; Huang, Xiaojun; Nie, Shaoping Journal: EFood Issue: Volume 2:Issue 6(2021) Page Start: 288 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
120. Qualitative and Quantitative Methods to Evaluate Anthocyanins. Issue 5 (21st September 2020) Authors: Teng, Zhaojun; Jiang, Xinwei; He, Fatao; Bai, Weibin Journal: EFood Issue: Volume 1:Issue 5(2020) Page Start: 339 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗