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Investigating the impacts of harvest stages, citric acid and calcium lactate treatments on changes in quality attributes and natural microbiota of minimally processed litchi during storage.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16492
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- Article
Ultrasound‐assisted extraction of essential and toxic elements from pepper in different ripening stages using Box–Behnken design.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16493
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- Article
Elucidating the physicochemical properties and sensory acceptability of pineapple (Ananas comosus) drinks as influenced by dried sour plum concentrations.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16490
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- Article
Technological properties and probiotic potential of Lactiplantibacillus plantarumSJ14 isolated from Algerian traditional cheese "Jben".
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16482
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- Article
Corrigendum.
- Published in:
- 2022
- Publication type:
- Correction Notice
Extracts from Cinnamomum cassia leaf residues display antioxidant and anti‐inflammatory activities.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16454
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- Article
Optimization of silybin production from Silybum marianum tissue cell cultures using different elicitor solutions.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16491
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- Article
Development and characterization of poly(butylene adipate‐co‐terephthalate) (PBAT) antimicrobial films with clove and cinnamon essential oils.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16489
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- Article
Yeast biodiversity in chickpea sourdoughs and comparison of the microbiological and chemical characteristics of the spontaneous chickpea fermentations.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16479
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- Article
Oxidative stabilization, pigmentation, and photosensitization properties of curcumin in vanaspati fat system under accelerated oxidation and irradiation photooxidation conditions.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16481
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- Article
Postharvest treatment of arginine maintains the storage quality of fresh‐cut button mushrooms (Agaricus bisporus).
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16488
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- Article
Development of carrot top powders using foam mat drying.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16487
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- Article
Optimization of antioxidant activity and sensory parameters of millet egg tofu using mixture design.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16486
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- Publication type:
- Article
Physiochemical, antioxidant, and food simulant release properties of collagen‐carboxymethyl cellulose films enriched with Berberis lyceum root extract for biodegradable active food packaging.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16485
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- Article
Postharvest treatment with 1‐methylcyclopropene and chitosan enhances the antioxidant capacity and maintains the quality of Hui jujube (Ziziphus jujuba Mill. cv. Huizao) during cold storage.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16483
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- Article
Quality improvement of refrigerated ready‐to‐eat cooked brown rice by adding gellan gum and trehalose with ohmic heating compared to conventional cooking method.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16443
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- Article
LC‐ESI‐MS/MS‐based phytochemicals and cytotoxic, antioxidant, and enzyme inhibitory activities of Scorzonera mollis subsp. szowitzii: A new reserve of bioactive compounds.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16478
- Publication type:
- Article
Formulation and characterization of butylated hydroxytoluene (BHT) microspheres using natural beeswax as encapsulating material.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16458
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- Publication type:
- Article
Accurate nondestructive prediction of soluble solids content in citrus by near‐infrared diffuse reflectance spectroscopy with characteristic variable selection.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16480
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- Article
Effect of Chlorella pyrenoidosa powder on rheological properties and fermentation characteristics of dough.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16446
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- Article
Legume protein concentrates from green gram, cowpea, and horse gram.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16477
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- Article
Directed‐Vat‐Set starter producing ACE‐inhibitory peptides: Optimization and evaluation of stability.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16475
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- Article
Impact of extraction methods on functional properties and extraction kinetic of insoluble dietary fiber from green pea peels: A comparative analysis.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16476
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- Article
Physicochemical properties and storage stability of Turkish coffee fortified with apricot kernel powder.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16453
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- Article
Branched chain length distribution of amylopectin in rice flour as a key attribute for determining the quality of extruded rice noodles.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16473
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- Article
Antimicrobial activity of combined essential oils of Origanum vulgare L. and Houttuynia cordata T. against Salmonella enteritidis and Salmonella Paratyphi β.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16472
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- Article
Pine nuts (Pinus pinea L.) as a potential novel plant‐based source of functional protein isolates: Optimization of alkali extraction conditions, evaluation of functional properties, and biochemical characterization.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16471
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- Article
Effects of microwave on microscopic, hydration, and gelatinization properties of oat and its application on noodle processing.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16470
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- Article
Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp (Litopenaeus vannamei) muscle during frozen storage.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16469
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- Article
Microencapsulation of hibiscus bioactives and its application in yogurt.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16468
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- Article
Effects of different drying methods on the quality of daylily powder.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16467
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- Article
Effects of a<sub>w</sub> storage condition on quality deterioration of dried cabbages.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16466
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- Article
Biopolymer‐based antimicrobial coatings for aquatic food products: A review.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16465
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- Article
Influence of temperature, ultrasound, and variety on moisture diffusivity and thermodynamic properties of some durum wheat varieties during hydration.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16463
- Publication type:
- Article
Determination of hydroxymethylfurfural in Turkish honeys, pekmez (grape molasses), and jam samples by high‐performance liquid chromatography with diode array detection.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16462
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- Article
Effects of the combination of some essential oils with methylparaben and sodium metabisulfite against pathogenic foodborne bacteria.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16459
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- Article
The effects of corn syrup, water content and sucrose replacers on sucrose crystallization in starch jellies.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16456
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- Publication type:
- Article
Effects of onion paste on flavor of a different kind of bread (naan) analyzed with E‐Nose and GC‐IMS.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16457
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- Publication type:
- Article
Supercritical fluid extraction of chebulagic acid from Terminalia bellirica fruits (Baheda).
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16455
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- Publication type:
- Article
Effects of psyllium husk powder on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16452
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- Article
Antimicrobial and antioxidant activity of Carum copticum (L.) link and Iris pseudacorus L. essential oils before and after the encapsulation in polyamide.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16447
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- Publication type:
- Article
Detailed temperature‐dependent study of linoleic acid oxidative decomposition into volatile compounds in the heating process.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16445
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- Article
A cherry on top – but which one? Use of physicochemical coupled to multivariate analysis for the distinction of fourteen sweet cherry cultivars in Croatia.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16442
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- Article
Study on preservation method and mechanism of peeling waxy corn kernels treated with composite film.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16451
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- Publication type:
- Article
Using optimization method for determining lactic acid bacteria counts in white cheese with different salt concentrations.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16450
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- Article
2‐aminoindan‐2‐phosphonic acid alleviates oxidative browning in fresh‐cut lily bulbs.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16449
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- Publication type:
- Article
Effects of Moringa oleifera Lam. leaves extract on physicochemical, fatty acids profile, oxidative stability, microbiological and sensory properties of chicken mortadella.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16441
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- Publication type:
- Article
Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16440
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- Publication type:
- Article
Optimization of fermentation process of date syrup by Lactobacillus delbrueckii and Lactobacillus acidophilus: Microbial growth, carbohydrate metabolism, and peptide content.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16439
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- Article
Encapsulation of roselle anthocyanins in blank alginate beads by adsorption and control of anthocyanin release in beverage by coatings with different molecular weight chitosan.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 4, p. 1, doi. 10.1111/jfpp.16438
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- Article