5151. What Will Be Coming in 2019. Issue 1 (11th January 2019) Journal: Journal of food science Issue: Volume 84:Issue 1(2019) Page Start: 3 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5152. Wheat germ agglutinin is a biomarker of whole grain content in wheat flour and pasta. Issue 3 (4th February 2020) Authors: Killilea, David W.; McQueen, Rebecca; Abegania, Judi R. Journal: Journal of food science Issue: Volume 85:Issue 3(2020) Page Start: 808 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5153. Wheat gluten–based coatings and films: Preparation, properties, and applications. Issue 2 (11th January 2023) Authors: Xu, Jingwen; Li, Yonghui Journal: Journal of food science Issue: Volume 88:Issue 2(2023) Page Start: 582 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5154. Wheat Qu and Its Production Technology, Microbiota, Flavor, and Metabolites. Issue 9 (26th August 2019) Authors: Zhang, Kaizheng; Li, Qiong; Wu, Wenchi; Yang, Jiangang; Zou, Wei Journal: Journal of food science Issue: Volume 84:Issue 9(2019) Page Start: 2373 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5155. When is it safe to eat different broiler chicken tissues after administration of doxycycline and tylosin mixture?. Issue 3 (18th February 2021) Authors: Monir, Hany H.; Fayez, Yasmin M.; Nessim, Christine K.; Michael, Adel M. Journal: Journal of food science Issue: Volume 86:Issue 3(2021) Page Start: 1162 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5156. When Potatoes Fly. Issue 4 (5th April 2013) Authors: Foegeding, E. Allen Journal: Journal of food science Issue: Volume 78:Issue 4(2013) Page Start: iv Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5157. Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion. Issue 2 (30th December 2019) Authors: Gu, Bon‐Jae; Masli, Maria Dian Pratiwi; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 85:Issue 2(2020) Page Start: 404 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5158. Whole mulberry leaves as a promising functional food: From the alteration of phenolic compounds during spray drying and in vitro digestion. Issue 3 (24th January 2022) Authors: Hu, Qi‐rui; Lai, Peng‐wei; Chen, Fang; Yu, Yan‐fang; Zhang, Bing; Li, Hongyan; Liu, Rong; Fan, Yawei; Deng, Ze‐yuan Journal: Journal of food science Issue: Volume 87:Issue 3(2022) Page Start: 1230 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5159. Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures. Issue 7 (7th June 2020) Authors: Pietrysiak, Ewa; Zhu, Yujing; Gu, Bon‐Jae; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 85:Issue 7(2020) Page Start: 2134 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5160. Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion. Issue 3 (10th February 2021) Authors: Ek, Pichmony; Gu, Bon‐Jae; Ganjyal, Girish M. Journal: Journal of food science Issue: Volume 86:Issue 3(2021) Page Start: 942 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗