Validation of a K Value Method for Freshness Evaluation of Bony Fish Using High-Performance Liquid Chromatography: An Interlaboratory Study.

Takeya Yoshioka, Tomoko Nishimura, Kanako Hashimoto +6

Journal of AOAC International

Freshness is one of the most important qualities of fish and has a significant impact on utilization and commercial value. As global production and trade volumes of fishery products increase,...

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2025Medical literatureDOI

Biomaterials for eco-friendly packaging in dairy products: towards a cleaner, greener, and sustainable future.

Vandana Chaudhary, Priyanka Kajla, Parveen Kumari +4

Critical reviews in biotechnology

Milk and milk products are very susceptible to spoilage and therefore, suitable innovative packaging strategies are indispensable to enhance shelf life along with maintaining quality and safety....

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Research Library

Validation of a K Value Method for Freshness Evaluation of Bony Fish Using High-Performance Liquid Chromatography: An Interlaboratory Study.

Biomaterials for eco-friendly packaging in dairy products: towards a cleaner, greener, and sustainable future.

Migration of chemical substances from packaging materials to food.

Protein Filaments in the Food Industry: From Fundamentals to Advanced Applications.

Advances in deep eutectic solvents as extracting media toward heavy metals from natural, processed and commercialized food products.

Nanotechnology in Food Science

Nanotechnology and Agribusiness: Part-II

Sustainable Edible Packaging: Advances in Materials, Manufacturing, and Applications

Galley, Food Storage, and Preparation

Nanotechnology Applications in Food Contaminant Mitigation

Evolving food and beverage landscapes: A multidisciplinary inquiry into technological innovation, policy, and industry structure

Liquefied Petroleum Gas or Biomass Cooking and Severe Infant Pneumonia.

Effect of free and bound proanthocyanidins from Chinese quince on heterocyclic aromatic amine formation and quality in fried chicken.

Exploration of the Level of Awareness on 3D Food Printing Technology

Why Food Technology by Extrusion-Cooking?

Food Science and Technology: An Illustrated Glossary of Preeminence: 2nd Fully Revised Edition

Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don.

Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork.

Elaboration of dimensional quality in 3D-printed food: Key factors in process steps.

Importance of both leached and residual starch molecular structures in determining cooked rice texture at different rice-to-water cooking ratios.

Composition analysis and health risk assessment of the hazardous compounds in cooking fumes emitted from heated soybean oils with different refining levels.

Understanding the gut microbiota by considering human evolution: a story of fire, cereals, cooking, molecular ingenuity, and functional cooperation.

Absolute contents of aroma-affecting volatiles in cooked rice determined by one-step rice cooking and volatile extraction coupled with standard-addition calibration using HS-SPME/GC-MS.

Effects of Cooking with Liquefied Petroleum Gas or Biomass on Stunting in Infants.

Australian adults cooked more and tried new recipes during COVID-19 restrictions and lockdowns.

Convergent analysis of food products using molecular barcodes, based on LC-HRMS data.

Human gut microbiota fermentation of cooked eggplant, garlic, and onion supports distinct microbial communities.

Hollow Microfiber Assembly-Based Endocrine Pancreas-on-a-Chip for Sugar Substitute Evaluation.

Safety assessment of the process Ecopacking, based on the EREMA Basic technology, used to recycle post‐consumer PET into food contact materials

USE OF SOYBEAN PROCESSING TECHNOLOGY IN THE PRODUCTION OF HEALTH PRODUCTS

Decision letter for "The role of food science and technology in navigating the health issues of ultra‐processed foods"

BIOTECHNOLOGY IN THE PRODUCTION OF FUNCTIONAL FOOD PRODUCTS

Innovative Food Solutions for a Sustainable Future: Design and Technology

Exploring The Indigenous Food Fermentation Technology For Sustainable Food System In Manipur, India

Flavored E-Cigarette Sales Restrictions and Young Adult Tobacco Use.

Development of a recipe and technology for a reduced-calorie chocolate sponge cake

Different Treatments on the Physicochemical Properties and Volatile Components of Tea Wine During Storage Period.

The non-nutritive sweetener sucralose increases &#x3b2;-arrestin signaling at the constitutively active orphan G protein-coupled receptor GPR52.

Flavor, physicochemical properties, and storage stability of P. lobata-coix seed fermented beverage produced by A. aegerita.

Identification of Novel Umami Peptides from Yeast Protein through Enzymatic, Sensory, and In Silico Approaches.

Two flavors in adulterated sesame oil: discovery, confirmation, and content regularity study.

Sweetened beverages and atrial fibrillation in people with prediabetes or diabetes.

Enzymatic synthesis of N-succinyl-L-phenylalanine and exploration of its potential as a novel taste enhancer.

Physical and mechanical characteristics of grain and seeds

A turn-off xanthene-based fluorescent probe for detection of cysteine and its practical application in bioimaging and food samples.

Comparison of the nutritional composition and calculated Nutri-score classifications of the Dutch food retail supply in 2018 and 2020.

Reaction-Based Fluorescence Assays for the Determination of Food Trimethylamine Oxide.

In-situ electrochemically synthesized "artificial" Gly m TI antibody for soybean allergen quantification in complex foods.

Insight into flavor changes in bighead carp (Aristichthys nobilis) fillets during storage based on enzymatic, microbial, and metabolism analysis.

Education, organizational changes, and enforcement challenges of the 2019 flavored tobacco sales restriction in Massachusetts.

The non-nutritive sweetener sucralose increases β-arrestin signaling at the constitutively active orphan G protein-coupled receptor GPR52.