Food Processing and Sensory Quality Research Products and Services

	The correlationship of sensory, cooking, physical and chemical properties of whole grain rice with diverse bran color (Peer Reviewed Journal)	(09-May-13)
	Structural characterization and IgE epitope analysis of arginine kinase from Scylla paramamosain (Peer Reviewed Journal)	(29-Apr-13)
	Reducing food allergy: is there promise for food applications? (Peer Reviewed Journal)	(07-Mar-13)
	Effect of d-amino acids on IgE binding to peanut allergens (Abstract Only)	(01-Mar-13)
	Phytoalexins, miRNAs and breast cancer: a review of phytochemical mediated miRNA regulation in breast cancer (Review Article)	(25-Jan-13)
	IgE cross-reactivity between the major peanut allergen Ara h 2 and the non-homologous allergens Ara h 1 and Ara h 3 (Peer Reviewed Journal)	(18-Jan-13)
	Development of flavor lexicon for fresh pressed and processed blueberry juice (Peer Reviewed Journal)	(18-Jan-13)