Found: 97
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Investigation of antioxidant properties of chamomile consumed as herbal tea.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15327
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- Article
Diversity analysis of the rice cultivars (Oryza sativa L.) by utilizing SSRs rice diversity by SSRs.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15232
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Formulation of protein‐enriched 3D printable food matrix and evaluation of textural, rheological characteristics, and printing stability.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15182
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Antioxidant capacity, physicochemical properties, thermal behavior, and oxidative stability of nectarine (Prunus persica var. nucipersica) kernel oil.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15198
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Whey protein isolate‐based films incorporated with nanoemulsions of orange peel (Citrus sinensis) essential oil: Preparation and characterization.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15196
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Selection of the most effective chemical cleaning procedure in the membrane clarification of pomegranate juice.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15195
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Nano‐emulsion of saffron essential oil by spontaneous emulsification and ultrasonic homogenization extend the shelf life of shrimp (Crocus sativus L.).
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15224
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Preparation and antioxidant activity evaluation of tea polyphenol–collagen–alginate microspheres.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15187
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Effect of adding fungal β‐carotene to picual extra virgin olive oils on their physical and chemical properties.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15186
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Storage stability of chia (Salvia hispanica L.) oil incorporated with astaxanthin.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15184
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Physicochemical, textural, and rheological properties of yoghurt enriched with orange pomace powder.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15193
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Effect of the use of ethanol and chia mucilage on the obtainment and techno‐functional properties of chia oil nanoemulsions.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15181
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Development and characterization of functional pan bread supplemented with quinoa flour.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15180
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Effects of cold plasma on avocado pulp (Perseaamericana Mill.): Chemical characteristics and bioactive compounds.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15179
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- Article
Investigation of the effect of oyster mushroom (Pleurotus ostreatus) powder on biscuit production and effect on quality criteria by Fourier‐transform infrared spectroscopy.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15174
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Evolution of malvidin‐3‐glucoside and color charateristics of red wines during forced aging processes: Effect of (+)‐catechin and (−)‐epicatechin addition.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15177
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The effect of the smoking process on polycyclic aromatic hydrocarbons contents in Hashemi and Domsiah rice cultivars.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15172
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- Article
Chewing gums with yerba mate and different flavors: An initial study with consumers.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15175
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- Article
Effect of storage temperature on chilling injury and activity of antioxidant enzymes in carambola "Arkin" fruit.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15178
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The effect of oven drying on bioactive compounds, antioxidant activity, and phenolic compounds of white and red‐skinned onion slices.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15173
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Free radical detection in water after processing by means of high voltage electrical discharges and high power ultrasound.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15176
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Influence of boiling on total phenol, antioxidant activity, and phenolic compounds of celery (Apium graveolens L) root.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15171
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Modeling and optimizing the phycocyanins extraction from Arthrospira platensis (Spirulina) algae and preliminary supplementation assays in soft beverage as natural colorants and antioxidants.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15170
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Effect of mixed fermentation with Pichia fermentans, Hanseniaspora uvarum, and Wickeramomyces anomala on the quality of fig (Ficus carica L.) wines.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15169
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Effect of process parameters on stevioside and rebaudioside A content of stevia extract obtained by decanter centrifuge.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15168
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Inhibitory effect of chitosan‐based coating on the deterioration of muscle quality of Pacific white shrimp at 4°C storage.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15167
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Description and evaluation of physical and moisture‐dependent thermal properties of jack bean seeds (Canavalia ensiformis).
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15166
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Improvement of quality of corn and proso millet‐based gluten‐free noodles with the application of hydrocolloids.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15165
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Influence of refining stages on the physicochemical properties and phytochemicals of canola oil.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15164
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Assessment of in vivo antioxidant activity of a tripeptide Ala‐Tyr‐Ile from Jiuzao (a by‐product of baijiu distillation) protein hydrolysates and its stability in baijiu.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15163
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Effect of different drying methods on the quality and microstructure of fresh jujube crisp slices.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15162
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Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine (Lupinus albus L.) flour formulations.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15161
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Comparative study of rheology and steamed bread quality of wheat dough and gluten: Starch doughs.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15160
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Effect of grape varieties on bioactive properties, phenolic composition, and mineral contents of different grape‐vine leaves.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15159
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Application of different techniques on stone fruit (Prunus spp.) drying and assessment of physical, chemical and biological properties: Characterization of dried fruit properties.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15158
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Investigating effective variables to produce desirable aroma in sourdough using e‐nose and sensory panel.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15157
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Optimization of the supercritical carbon dioxide extraction of Quercus infectoria galls extracts and its bioactivities.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15156
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Antioxidant potential of extracts of three mushroom species collected from the Republic of North Macedonia.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15155
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Determination of bioactive properties of protein and pigments obtained from Spirulina platensis.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15150
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Packaging potential of Ipomoea batatas and κ‐carrageenan biobased composite edible film: Its rheological, physicomechanical, barrier and optical characterization.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15153
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A comprehensive review on processing, therapeutic benefits, challenges, and economic scenario of unconventional oils.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15152
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Studies on assessment of safety and nutritional quality of shallot waste fractions.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15147
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Structured lipids of swine lard and oils from byproducts of skipjack tuna and of common carp.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15154
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Optimization of processing parameters for drying of tomatoes (Solanum lycopersicum L.var) slices using Taguchi technique.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15149
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Physicochemical and sensory quality of gluten‐free cakes supplemented with grape seed, pomegranate seed, poppy seed, flaxseed, and turmeric.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15148
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Optimization of processing technology for blue honeysuckle berry snack: From microwave vacuum concentration to freeze‐drying.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15151
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Effect of cultivar and maturity on functional properties, low molecular weight carbohydrate, and antioxidant activity of Jackfruit seed flour.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15146
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Synergistic antifungal activity and substitution of sorbate with cyclodextrin‐based aqueous extracts of propolis bioactives.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15145
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Determination of the effect of wheat germ on the mineral and fatty acid composition and aroma compounds of tarhana: A traditional fermented cereal food.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15144
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Effect of cinnamaldehyde incorporation on the structural and physical properties, functional activity of soy protein isolate‐egg white composite edible films.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15143
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