Found: 55
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Colla corii asini–derived peptides as tyrosinase inhibitors: identification, inhibitory activity and molecular mechanism.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7391, doi. 10.1111/ijfs.16095
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- Article
Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7368, doi. 10.1111/ijfs.16092
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- Article
Evaluation of mixtures of maltodextrin and gum Arabic for the encapsulation of Andean blueberry (Vaccinium meridionale) juice by freeze–drying.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7379, doi. 10.1111/ijfs.16093
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- Article
Utilisation of watermelon, pineapple and banana fruit peels as prebiotics and their effect on growth of probiotic.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7359, doi. 10.1111/ijfs.16090
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- Article
Effects of adding quinoa flour on the composite wheat dough: a comprehensive analysis of the pasting, farinograph and rheological properties.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7099, doi. 10.1111/ijfs.16049
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- Article
Interaction of polyphenols with food components: Safety, quality and nutritional aspects: Editorial.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 6891, doi. 10.1111/ijfs.16126
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- Article
Black rice flour‐induced changes in gluten conformation in fresh, pre‐fermented and frozen dough.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7445, doi. 10.1111/ijfs.16109
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- Article
In vitro characterisation of tropomyosin from flower tail shrimp, Metapenaeus dobsoni and effect of hydrolysis on allergenicity of tropomyosin.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7434, doi. 10.1111/ijfs.16108
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- Article
Insights into the antibacterial mechanism of ozone water combined with tea polyphenols against Shewanella putrefaciens: membrane disruption and oxidative stress.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7423, doi. 10.1111/ijfs.16106
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- Article
Influences of adding media additives on synthesis of gamma‐aminobutyric acid in fermentation of defatted rice bran extract with lactic acid bacteria.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7412, doi. 10.1111/ijfs.16101
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- Article
Antioxidant, antihypertensive and antidiabetic potential of peptidic fractions obtained from tarwi (Lupinus mutabilis) protein hydrolysate and identification of promising multifunctional bioactive peptides.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7402, doi. 10.1111/ijfs.16100
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- Article
Selenium and selenoproteins: their function and development of selenium‐rich foods.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7026, doi. 10.1111/ijfs.16096
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- Article
Surface modification of peanut meal with atmospheric cold plasma: Identifying the critical factors that affect functionality.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7267, doi. 10.1111/ijfs.16078
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- Article
Effects of concentration methods on the characteristics of spray‐dried black soybean cooking water.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7330, doi. 10.1111/ijfs.16085
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- Article
Characterisation of instant mung bean vermicelli quality using microwave vacuum and microwave continuous drying.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7320, doi. 10.1111/ijfs.16084
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- Article
Effect of ultrasound on cyanidin‐3‐O‐glucoside and β‐lactoglobulin binding interaction and functional properties.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7057, doi. 10.1111/ijfs.16037
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- Article
Effects of metal ions on cyanocobalamin stability in heated milk protein‐based matrices.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7349, doi. 10.1111/ijfs.16089
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- Article
The antioxidative capacities of Lactobacillus and its potential mechanisms via chemical and cellular assessments.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7340, doi. 10.1111/ijfs.16086
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- Article
Identification of the key structure, preparation conditions and properties of resistant dextrin for indigestibility based on simulated gastrointestinal conditions.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7233, doi. 10.1111/ijfs.16070
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- Article
Effects of ageing and salt concentrations on metabolite profiles and their correlation with consumer acceptance in Korean traditional doenjang (fermented soybean paste).
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7307, doi. 10.1111/ijfs.16082
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- Article
Postmortem grass carp (Ctenopharyngodon idella) muscle towards the disruption of integrity: a likely cause of abnormal regulation of tight junction and decreased antioxidant capacity.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7222, doi. 10.1111/ijfs.16069
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- Article
Effects of acidification and sterilisation on the quality of channel catfish (Ietalurus punctatus) fillets.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7296, doi. 10.1111/ijfs.16081
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- Article
Effect of ultrasonic pre‐treatments on the octenyl succinic anhydride substitution of potato starch and its physicochemical and emulsifying properties.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7286, doi. 10.1111/ijfs.16080
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- Article
Effects of wet milling on the properties of highland barley flour and the quality of highland barley bread.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7275, doi. 10.1111/ijfs.16079
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- Article
Effect of refrigeration storage on functional properties and structure of egg white after defrosting treatments.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7175, doi. 10.1111/ijfs.16060
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- Article
Lactic acid bacteria: an essential probiotic and starter culture for the production of yoghurt.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7008, doi. 10.1111/ijfs.16076
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- Article
The use of salt substitutes to replace sodium chloride in food products: a review.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 6997, doi. 10.1111/ijfs.16075
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- Article
Physicochemical properties of the sesame paste produced by a novel process technology—ball milling.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7254, doi. 10.1111/ijfs.16074
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- Article
In vitro starch digestibility and estimation of glycemic index in algae‐based couscous.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7245, doi. 10.1111/ijfs.16073
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- Article
Effects of high‐pressure processing on aquatic products with an emphasis on sensory evaluation.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 6980, doi. 10.1111/ijfs.16068
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- Article
Structural characterisation of two polysaccharides from white common bean (Phaseolus vulgaris L.) and the application in microencapsulation of probiotics.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7184, doi. 10.1111/ijfs.16063
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- Article
Influence of different oilseed cake incorporation on batter rheology, proximate composition, texture, antioxidant and sensory properties of wheat flour muffins.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7107, doi. 10.1111/ijfs.16050
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- Article
Development and shelf‐life assessment of Ready‐to‐Bake frozen potato Paranthas fortified with iron and zinc.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7214, doi. 10.1111/ijfs.16067
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- Article
Effect of microwave and ultrasound‐assisted extraction methods on phytochemical extraction of bee propolis of Indian origin and its antibacterial activity.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7205, doi. 10.1111/ijfs.16066
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- Article
Degradation of curcumin‐mediated photodynamic technology (PDT) on polycyclic aromatic hydrocarbons in oysters and toxicity evaluation of PDT‐treated oysters.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7194, doi. 10.1111/ijfs.16065
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- Article
The effects of full‐stream and partial high‐pressure homogenisation on the properties of milk emulsion.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7167, doi. 10.1111/ijfs.16059
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- Article
Effect of resveratrol and curcumin on formation of N‐Carboxymethyl lysine and its intracellular oxidative stress.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 6903, doi. 10.1111/ijfs.15313
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- Article
Equilibrium modified atmosphere packaging on postharvest quality and antioxidant activity of strawberry.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7125, doi. 10.1111/ijfs.16052
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- Article
Role of hydrocolloids in improving the rheology, quality characteristics, and microstructure of gluten‐free proso millet bread.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7156, doi. 10.1111/ijfs.16058
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- Article
Hydrogel with the network structure fabricated by anthocyanin–gelatin crosslinking and improved mineral encapsulation ability.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7143, doi. 10.1111/ijfs.16057
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- Article
Chemical characterisation and in vitro wound healing activity of Tunisian ghee products.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7135, doi. 10.1111/ijfs.16054
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- Article
The antimicrobial mechanism of Greek thyme honeys against methicillin‐resistant Staphylococcus aureus clinical isolates: a case study of comparison with Manuka honey.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7076, doi. 10.1111/ijfs.16045
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- Article
Changes of pattern of myofibrils and collagen of smooth muscle from large intestine of porcine using alkali tenderisation process combined with enzymes.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7116, doi. 10.1111/ijfs.16051
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- Article
Changes in lipid compositions of krill oil emulsions during storage, a role of ultrasound treatment and the possible process of lipid migration.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7066, doi. 10.1111/ijfs.16044
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- Article
Polyphenol lipophilisation: a suitable tool for the valorisation of natural by‐products.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 6935, doi. 10.1111/ijfs.15730
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- Article
Traceability of the local cultivar 'Caaveiro' in flour mixtures used to produce Galician bread by simple sequence repeats and droplet digital polymerase chain reaction technology.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7085, doi. 10.1111/ijfs.16048
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- Article
Mass transfer kinetics study for improving the uniform quality of lactic acid marinated pork (longissimus dorsi muscle).
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 7038, doi. 10.1111/ijfs.15980
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- Article
Effect of drying techniques on quality and sensory properties of tropical fruits.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 6963, doi. 10.1111/ijfs.16043
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- Article
A technical strategy to prolong anthocyanins thermal stability in formulated purple potato (Solanum tuberosum L. cv Bora valley) processed by hot‐melt extrusion.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. 6925, doi. 10.1111/ijfs.15485
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- Article
A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 11, p. e1, doi. 10.1111/ijfs.15408
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- Article