Found: 63
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The changes of chemical composition of microencapsulated roselle (Hibiscus sabdariffa L.) seed oil by co‐extrusion during accelerated storage.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6649, doi. 10.1111/ijfs.15363
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- Article
Effects of different wall materials on stability and umami release of microcapsules of Maillard reaction products derived from Aloididae aloidi.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6484, doi. 10.1111/ijfs.15341
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- Article
Recent advances in gelatine and chitosan complex material for practical food preservation application.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6279, doi. 10.1111/ijfs.15340
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- Article
Effect of co‐fermentation and sequential fermentation of Candida versatilis and Lactococcus lactis subsp. cremoris on unsalted pork hydrolysates components.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6451, doi. 10.1111/ijfs.15330
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- Article
Proximate, mineral, amino acid composition, phenolic profile, antioxidant and functional properties of oilseed cakes.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6732, doi. 10.1111/ijfs.15386
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- Article
Conversion of aqueous extracts from thermochemical treatment of bagasse into functional emulsifiers.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6697, doi. 10.1111/ijfs.15385
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- Article
Bacterial community succession and biogenic amine changes during fermentation of fish‐chili paste inoculated with different commercial starter cultures.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6752, doi. 10.1111/ijfs.15376
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- Article
Sensory profile of Italian Espresso brewed Arabica Specialty Coffee under three roasting profiles with chemical and safety insight on roasted beans.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6765, doi. 10.1111/ijfs.15380
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- Article
Accurate determination of meat mass fractions using DNA measurements for quantifying meat adulteration by digital PCR.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6345, doi. 10.1111/ijfs.15375
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- Article
Effect of nitrate reduction and storage time on the antioxidative properties, biogenic amines and amino acid profile of dry fermented loins.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6225, doi. 10.1111/ijfs.15373
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- Article
Effect of baking in different ovens on the quality and structural characteristics of saltine crackers.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6559, doi. 10.1111/ijfs.15372
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- Article
An improved analytical method for determination of trans‐resveratrol and related stilbenes in grape skin by QuEChERS coupled with HPLC‐PDA‐MS.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6376, doi. 10.1111/ijfs.15370
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- Article
A comparison of nutritional values, physicochemical features and in vitro bioactivities of Southern Thai short‐grain brown rice with commercial long‐grain varieties.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6515, doi. 10.1111/ijfs.15371
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- Article
Dynamic changes in wax and cutin compounds and the relationship with water loss in 'Red Fuji' and 'Golden Delicious' apples during shelf life.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6335, doi. 10.1111/ijfs.15369
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- Article
Toxic elements in eggs and egg‐based products: occurrence, exposure assessment and risk characterisation for the Serbian population.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6685, doi. 10.1111/ijfs.15366
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- Article
Individual effects of l‐arginine or l‐lysine on stability of pork or chicken emulsion sausages with partial replacement of porcine backfat by soybean oil.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6742, doi. 10.1111/ijfs.15365
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- Article
The effect of ultrasound‐vacuum‐assisted extraction on bioactive properties of pitaya (Hylocereus undatus).
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6618, doi. 10.1111/ijfs.15364
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- Article
Inhibitory effect of CaCl<sub>2</sub> and carboxymethyl chitosan coating on the after‐ripening of Korla fragrant pears in cold storage.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6777, doi. 10.1111/ijfs.15339
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- Article
Phenolic composition, antiproliferative and antiulcerogenic activities of a polyphenol‐rich purified extract from açai (Euterpe oleracea) fruits.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6626, doi. 10.1111/ijfs.15332
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- Article
Effects of different saccharides on the microstructure and functional properties of protein in goat milk during processing.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6580, doi. 10.1111/ijfs.15362
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- Article
Identification, characterisation and inhibition of Geotrichum pseudocandidum spoilage microbe in Gastrodia elata tuber.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6397, doi. 10.1111/ijfs.15361
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- Article
Nutritional and functional characterisation of hydrolysates from quinoa flour (Chenopodium quinoa) using two proteases.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6507, doi. 10.1111/ijfs.15360
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- Article
Pork liver protein hydrolysates as extenders of pork patties shelf‐life.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6246, doi. 10.1111/ijfs.15359
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- Article
Physical, chemical and oxidative changes in raw peanuts: Effect of relative humidity.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6359, doi. 10.1111/ijfs.15358
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- Article
Review: Effect of the combined application of edible coatings and osmotic dehydration on the performance of the process and the quality of pear cubes.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6474, doi. 10.1111/ijfs.15357
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- Article
Effect of the extract from custard apple (Annona squamosa) leaves prepared with pulsed electric field‐assisted process on the diversity of microorganisms and shelf‐life of refrigerated squid rings.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6527, doi. 10.1111/ijfs.15355
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- Article
Construction of a water‐in‐oil‐in‐water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze‐dried products.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6635, doi. 10.1111/ijfs.15354
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- Article
Effects of NaCl and soy protein isolate on the physicochemical, water distribution, and mobility in frankfurters.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6572, doi. 10.1111/ijfs.15353
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- Article
Comparative study of physicochemical properties of dextran and reuteran synthesised by two glucansucrases that are highly similar in amino acid sequence.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6674, doi. 10.1111/ijfs.15352
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- Article
Interaction of the human intestinal microbiota with the release of bound phenolic compounds in chickpea (Cicer arietinum L.).
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6497, doi. 10.1111/ijfs.15351
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- Article
The effect of maturity and season on health‐related bioactive compounds in wild harvested fruit of Terminalia ferdinandiana (Exell).
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6431, doi. 10.1111/ijfs.15350
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- Article
Chemical leavening and other baker's yeast substitutes: overview of patents filed between 1833 and 2019.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6301, doi. 10.1111/ijfs.15348
- Publication type:
- Article
Physicochemical stability of antilisterial proteins from P. polymyxa Kp10 as potential food biopreservative.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6549, doi. 10.1111/ijfs.15347
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- Article
Combination treatment of high‐pressure and CaCl<sub>2</sub> for the reduction of sodium content in chicken meat batters: effects on physicochemical properties and sensory characteristics.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6322, doi. 10.1111/ijfs.15346
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- Article
Carboxy groups in fatty acids facilitate the formation and thermal stability of starch‐fatty acids complexes.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6667, doi. 10.1111/ijfs.15343
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- Article
Efficiency of Ultrasonic Incorporated Glutathione Treatment in Preserving the Physicochemical Quality and Preventing the Browning of Lotus Rhizome Slices.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6388, doi. 10.1111/ijfs.15331
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- Article
Anti‐glycation and inhibition of starch hydrolyzing enzymes by enzymatically hydrolysed djulis (Chenopodium formosanum Koidz.) hull, leaf and seedling.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6601, doi. 10.1111/ijfs.15322
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- Article
Characterisation of taste‐active compositions, umami attributes and aroma compounds in Chinese shrimp.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6311, doi. 10.1111/ijfs.15304
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- Article
An attempt to use a barley fibre preparation containing β‐glucan in the production of functional canned meat.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6258, doi. 10.1111/ijfs.15335
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- Article
Comparison of apple firmness prediction models based on non‐destructive acoustic signal.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6443, doi. 10.1111/ijfs.15311
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- Article
Consumption of processed red meat and its impact on human health: A review.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6115, doi. 10.1111/ijfs.15270
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- Article
Effects of bread making methods, lupin variety and gluten powder on the quality of bread enriched with high percentage of lupin flour.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6707, doi. 10.1111/ijfs.15323
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- Article
Quality assessment of corn snacks enriched with soybean ferritin among young healthy people and patient with Crohn's disease: the effect of extrusion conditions.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6463, doi. 10.1111/ijfs.15328
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- Article
l‐glutamate inhibits blue mould caused by Penicillium expansum in apple fruits by altering the primary nitrogen and carbon metabolisms.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6591, doi. 10.1111/ijfs.15325
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- Article
Novel strategies towards increasing the nutritional value of meat products: Editorial.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6113, doi. 10.1111/ijfs.15281
- Publication type:
- Article
Autolysis and the endogenous proteinases characterised in beardless barb (Anematichthys apogon) muscle.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6368, doi. 10.1111/ijfs.15262
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- Article
Comparison between isotope ratio mass spectrometry (IRMS) and cavity ring‐down spectroscopy (CRDS) for analysing the carbon isotope ratio and detection of adulteration in coconut water.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6611, doi. 10.1111/ijfs.15321
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- Article
Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6656, doi. 10.1111/ijfs.15320
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- Article
Effect of salt ions on an ultrasonically modified soybean lipophilic protein nanoemulsion.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6719, doi. 10.1111/ijfs.15261
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- Article
Addition of different rosemary preparations (Rosmarinus officinalis L.) to chicken meatballs improves their quality profile.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6236, doi. 10.1111/ijfs.15310
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- Article