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Review of novel human β‐coronavirus (2019‐nCoV or SARS‐CoV‐2) from the food industry perspective—Appropriate approaches to food production technology.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5228, doi. 10.1002/fsn3.1892
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Effect of red koji as a Starter Culture in "Wanergao": A Traditional Fermented Food in China.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5580, doi. 10.1002/fsn3.1849
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Cover Image, Volume 8, Issue 10.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. i, doi. 10.1002/fsn3.1947
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Assessment of migration regularity of phthalates from food packaging materials.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5738, doi. 10.1002/fsn3.1863
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Compound Fu brick tea modifies the intestinal microbiome composition in high‐fat diet‐induced obesity mice.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5508, doi. 10.1002/fsn3.1850
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- Article
Robust Fourier transformed infrared spectroscopy coupled with multivariate methods for detection and quantification of urea adulteration in fresh milk samples.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5249, doi. 10.1002/fsn3.987
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- Article
Functional characteristics and microbiological viability of foam‐mat dried Bambara groundnut (Vigna subterranea) yogurt from reconstituted Bambara groundnut milk powder.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5238, doi. 10.1002/fsn3.951
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Inside Cover Image, Volume 8, Issue 10.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. ii, doi. 10.1002/fsn3.1948
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Corrigendum.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5763, doi. 10.1002/fsn3.1912
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- Article
Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5748, doi. 10.1002/fsn3.1877
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Application of hyperspectral technology in detection of agricultural products and food: A Review.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5206, doi. 10.1002/fsn3.1852
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- Article
Lysimachia christinae Hance as an anticancer agent against breast cancer cells.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5717, doi. 10.1002/fsn3.1875
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Contamination and health risk assessment of lead, arsenic, cadmium, and aluminum from a total diet study of Jilin Province, China.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5631, doi. 10.1002/fsn3.1851
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- Article
Alleviative effect of Ruellia tuberosa L. on NAFLD and hepatic lipid accumulation via modulating hepatic de novo lipogenesis in high‐fat diet plus streptozotocin‐induced diabetic rats.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5710, doi. 10.1002/fsn3.1868
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- Article
A meta‐analysis: Does vitamin D play a promising role in sleep disorders?
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5696, doi. 10.1002/fsn3.1867
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Dietary effects on breast cancer molecular subtypes, a 1:2 paired case–control study.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5545, doi. 10.1002/fsn3.1866
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The effect of essential oils and their combinations on bacteria from the surface of fresh vegetables.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5601, doi. 10.1002/fsn3.1864
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- Article
Effect of predrying treatment and drying temperature on proximate composition, mineral contents, and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5532, doi. 10.1002/fsn3.1860
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- Article
Curcumin (a constituent of turmeric): New treatment option against COVID‐19.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5215, doi. 10.1002/fsn3.1858
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- Article
Beneficial health effects of Menaquinone‐7 on body composition, glycemic indices, lipid profile, and endocrine markers in polycystic ovary syndrome patients.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5612, doi. 10.1002/fsn3.1837
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- Article
Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5650, doi. 10.1002/fsn3.1857
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Assessment of several hydrodynamic properties of sugar beet (Beta vulgaris L.).
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5641, doi. 10.1002/fsn3.1856
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Kinetics and modeling of growth and lactic acid production in Gundruk, a Himalayan fermented vegetable dish.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5591, doi. 10.1002/fsn3.1854
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Bioactive metal oxide nanoparticles from some common fruit wastes and Euphorbia condylocarpa plant.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5521, doi. 10.1002/fsn3.1853
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Preliminary study on discrimination of transgenic cotton seeds using terahertz time‐domain spectroscopy.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5426, doi. 10.1002/fsn3.1846
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High‐sugar diet intake, physical activity, and gut microbiota crosstalk: Implications for obesity in rats.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5683, doi. 10.1002/fsn3.1842
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- Article
Effects of grape and pomegranate waste extracts on poultry carcasses microbial, chemical, and sensory attributes in slaughterhouse.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5622, doi. 10.1002/fsn3.1840
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Novel strategy for food safety risk management and communication: Risk identification for benzoic acid residues in pickled vegetables.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5419, doi. 10.1002/fsn3.1839
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The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5497, doi. 10.1002/fsn3.1847
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Gamma‐aminobutyric acid production by Lactobacillus brevis A3: Optimization of production, antioxidant potential, cell toxicity, and antimicrobial activity.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5330, doi. 10.1002/fsn3.1838
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- Article
Effects of cooking methods on total isothiocyanate yield from cruciferous vegetables.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5673, doi. 10.1002/fsn3.1836
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Storage stability of soy protein isolate powders containing soluble protein aggregates formed at varying pH.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5275, doi. 10.1002/fsn3.1759
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Macronutrient composition of street food in Central Asia: Bishkek, Kyrgyzstan.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5309, doi. 10.1002/fsn3.1753
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Consumers preferences on nutritional attributes of dairy‐alternative beverages: hedonic pricing models.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5362, doi. 10.1002/fsn3.1757
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Virgibacillus halodenitrificans ST‐1 for fermentation of shrimp paste and hydrolysates of its protease.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5352, doi. 10.1002/fsn3.1777
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Therapeutic and nutraceutical potentials of a brown seaweed Sargassum fusiforme.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5195, doi. 10.1002/fsn3.1835
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Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5571, doi. 10.1002/fsn3.1834
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Sichuan paocai fermented by mixed‐starter culture of lactic acid bacteria.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5402, doi. 10.1002/fsn3.1833
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The impact of quinoa flour on some properties of ayran.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5410, doi. 10.1002/fsn3.1832
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Characterization of pomegranate peel extracts obtained using different solvents and their effects on cell cycle and apoptosis in leukemia cells.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5483, doi. 10.1002/fsn3.1831
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- Article
Effect of potato flour on quality and staling properties of wheat–potato flour bread.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5474, doi. 10.1002/fsn3.1829
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- Article
Molecular characterization of ochratoxigenic fungi associated with poultry feedstuffs in Saudi Arabia.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5298, doi. 10.1002/fsn3.1827
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- Article
Assessment of genotype‐trait interaction in maize (Zea mays L.) hybrids using GGT biplot analysis.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5340, doi. 10.1002/fsn3.1826
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- Article
Lead and cadmium biosorption from milk by Lactobacillus acidophilus ATCC 4356.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5284, doi. 10.1002/fsn3.1825
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- Article
Apigenin upregulation of CD26/DPPIV on colon epithelial cells requires inhibition of casein kinase 2.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5321, doi. 10.1002/fsn3.1823
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Doxorubicin and Trifolium pratense L. (Red clover) extract synergistically inhibits brain and lung metastases in 4T1 tumor‐bearing BALB/c mice.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5557, doi. 10.1002/fsn3.1820
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Survival and storage stability of encapsulated probiotic under simulated digestion conditions and on dried apple snacks.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5392, doi. 10.1002/fsn3.1815
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Development of an active packaging system containing zinc oxide nanoparticles for the extension of chicken fillet shelf life.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5461, doi. 10.1002/fsn3.1812
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Comprehensive overview of the quality of plant‐ And animal‐sourced proteins based on the digestible indispensable amino acid score.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5379, doi. 10.1002/fsn3.1809
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Physicochemical properties and bioavailability of naturally formulated fat‐soluble vitamins extracted from agricultural products for complementary use for natural vitamin supplements.
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- Food Science & Nutrition, 2020, v. 8, n. 10, p. 5660, doi. 10.1002/fsn3.1804
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- Article