1.The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana)

作　　者：Shiqi Huang , Mario M. Martinez ;Benjamin M. Bohrer

出　　处：Foods. 2019 ;8(11):1-10.doi:10.3390/foods8110586

出版社：MDPI Publishing

文章 ID：242011452

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2.Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels

作　　者：Shiqi Huang ;Laura Roman ;Mario M. Martinez 等

出　　处：Foods. 2020 ;9(8):1071-1087.doi:10.3390/foods9081071

出版社：MDPI Publishing

文章 ID：257043871

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3.The Effect of Electrospun Polycaprolactone Nonwovens Containing Chitosan and Propolis Extracts on Fresh Pork Packaged in Linear Low-Density Polyethylene Films

作　　者：Emeli Vargas Romero ;Loong-Tak Lim ;Héctor Suárez Mahecha 等

出　　处：Foods. 2021 ;10(5):1110.doi:10.3390/foods10051110

出版社：MDPI Publishing

文章 ID：262288674

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4.Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies

作　　者：Manuel Juárez ;Stephanie Lam ;Benjamin M. Bohrer 等

出　　处：Foods. 2021 ;10(4):872.doi:10.3390/foods10040872

出版社：MDPI Publishing

文章 ID：261121422

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5.A Year Following the Onset of the COVID-19 Pandemic: Existing Challenges and Ways the Food Industry Has Been Impacted

作　　者：Márcio Vargas-Ramella ;José M. Lorenzo ;Benjamin M. Bohrer 等

出　　处：Foods. 2021 ;10(10).doi:10.3390/foods10102389

出版社：MDPI Publishing

文章 ID：1035664713

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6.A Comparison of Fresh Pork Colour Measurements by Using Four Commercial Handheld Devices

作　　者：Xinyi Wei ;Stephanie Lam ;Benjamin M. Bohrer 等

出　　处：Foods. 2021 ;10(11).doi:10.3390/foods10112515

出版社：MDPI Publishing

文章 ID：1036371346

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7.The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display

作　　者：Yifei Wang ;Rubén Domínguez ;José M. Lorenzo 等

出　　处：Foods. 2021 ;10(9).doi:10.3390/foods10091982

出版社：MDPI Publishing

文章 ID：1035679996

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8.Can In-Line Iodine Value Predictions (NitFom TM) Be Used for Early Classification of Pork Belly Firmness?

作　　者：Stephanie Lam ;Bethany Uttaro ;Benjamin M. Bohrer 等

出　　处：Foods. 2022 ;11(2).doi:10.3390/foods11020148

出版社：MDPI Publishing

文章 ID：1036565782

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