Found: 43
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Effect of rice bran protein extract on enzymatic browning inhibition in potato puree.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 551, doi. 10.1111/ijfs.12336
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- Article
Lactic acid production using waste generated from sweet potato processing.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 641, doi. 10.1111/ijfs.12347
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- Article
Proteolysis texture and microstructure of low-fat Tulum cheese affected by exopolysaccharide-producing cultures during ripening.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 435, doi. 10.1111/ijfs.12320
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- Article
Antioxidant effects of rosemary extracts on sunflower oil compared with synthetic antioxidants.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 385, doi. 10.1111/ijfs.12311
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- Article
Structural, functional, thermal and rheological properties of nixtamalised and extruded blue maize ( Zea mays L.) flour with different calcium sources.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 578, doi. 10.1111/ijfs.12340
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- Article
Enzymatic synthesis of medium- and long-chain triacylglycerols-enriched structured lipid from Cinnamomum camphora seed oil and camellia oil by Lipozyme RM IM.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 453, doi. 10.1111/ijfs.12322
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- Article
Amylose-lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn-based puffed snacks.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 309, doi. 10.1111/ijfs.12333
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- Article
Optimisation of green ultrasonic cell grinder extraction of iridoid glycosides from Corni fructus by response surface methodology.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 616, doi. 10.1111/ijfs.12344
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- Article
Determination of pesticide residues in olive oils with protected geographical indication or designation of origin.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 484, doi. 10.1111/ijfs.12326
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- Article
Effects of light exposure on chlorophyll, sugars and vitamin C content of fresh-cut celery ( Apium graveolens var. dulce) petioles.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 347, doi. 10.1111/ijfs.12292
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- Article
Effect of air temperature, slice thickness and pretreatment on drying and rehydration of tomato.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 558, doi. 10.1111/ijfs.12337
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- Article
Compositional and chill storage characteristics of microwave-blanched sutchi catfish ( Pangasianodon hypophthalmus) fillets.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 364, doi. 10.1111/ijfs.12308
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- Article
Isolation, purification and characterisation of polygalacturonase from ripened banana ( Musa acuminata cv. Kadali).
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 429, doi. 10.1111/ijfs.12319
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- Article
Antioxidant activities and functional properties of soy protein isolate hydrolysates obtained using microbial proteases.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 317, doi. 10.1111/ijfs.12285
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- Article
New pressure-activated compartmented oxygen indicator for intelligent food packaging.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 650, doi. 10.1111/ijfs.12310
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- Article
Desorption isotherms, net isosteric heat and the effect of temperature and water activity on the antioxidant activity of two varieties of onion ( Allium cepa L).
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 444, doi. 10.1111/ijfs.12321
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- Article
Chemical and volatile composition of lychee wines fermented with four commercial Saccharomyces cerevisiae yeast strains.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 521, doi. 10.1111/ijfs.12332
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- Article
Optimisation of a quality improver for instant rice and its quality properties.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 606, doi. 10.1111/ijfs.12343
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- Article
Comparison of rice bran oil and wax yields; a systematic approach to wax ester analysis.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 410, doi. 10.1111/ijfs.12314
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- Article
Physicochemical characterisation of eight Spanish mulberry clones: processing and fresh market aptitudes.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 477, doi. 10.1111/ijfs.12325
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- Article
Predictive models for bacterial growth in sea bass ( Dicentrarchus labrax) stored in ice.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 354, doi. 10.1111/ijfs.12307
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- Article
Surface properties of walnut protein from AOT reverse micelles.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 626, doi. 10.1111/ijfs.12345
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- Article
Preparation of alcalase hydrolysed rice bran protein concentrate and its inhibitory effect on soybean lipoxygenase activity.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 501, doi. 10.1111/ijfs.12329
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- Article
Susceptibility of Escherichia coli O157 to chitosan -arginine in beef liquid purge is affected by bacterial cell growth phase.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 515, doi. 10.1111/ijfs.12331
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- Article
Mutation of Acetobacter pasteurianus by UV irradiation under acidic stress for high-acidity vinegar fermentation.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 468, doi. 10.1111/ijfs.12324
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- Article
Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 595, doi. 10.1111/ijfs.12342
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- Article
Effects of hydrogen sulphide on quality and antioxidant capacity of mulberry fruit.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 399, doi. 10.1111/ijfs.12313
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- Article
Relationship between physicochemical and functional properties of amaranth ( Amaranthus hypochondriacus) protein isolates.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 541, doi. 10.1111/ijfs.12335
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- Article
Optimisation of the peracetic acid washing disinfection of fresh-cut strawberries based on microbial load reduction and bioactive compounds retention.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 634, doi. 10.1111/ijfs.12346
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- Article
Extrusion Problems Solved: Food, Pet Food and Feed.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 655, doi. 10.1111/ijfs.12328
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- Article
Freeze-drying concentration of Rangpur lime juice.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 423, doi. 10.1111/ijfs.12317
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- Article
Comparative assessment of two extraction procedures for determination of bioactive compounds in some berries used for daily food consumption.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 337, doi. 10.1111/ijfs.12287
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- Article
Physical properties, chemical characterization and fatty acid composition of Mexican chia ( Salvia hispanica L.) seeds.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 571, doi. 10.1111/ijfs.12339
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- Article
Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 587, doi. 10.1111/ijfs.12341
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- Article
Isolation, characterisation and sulphation of soluble polysaccharides isolated from Cucurbita maxima.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 508, doi. 10.1111/ijfs.12330
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- Article
Element fractionation analysis for infant formula and food additives by inductively coupled plasma optical emission spectrometry.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 392, doi. 10.1111/ijfs.12312
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- Article
Improvement in emulsifying properties of soy protein isolate by conjugation with maltodextrin using high-temperature, short-time dry-heating Maillard reaction.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 460, doi. 10.1111/ijfs.12323
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- Article
Efficacy of bovicin HC5 and nisin combination against Listeria monocytogenes and Staphylococcus aureus in fresh cheese.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 416, doi. 10.1111/ijfs.12316
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- Article
Effect of blanching and drying treatments on quality of bamboo shoot slices.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 531, doi. 10.1111/ijfs.12334
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- Article
Acid adaptation to improve viability and X-prolyl dipeptidyl aminopeptidase activity of the probiotic bacterium Lactobacillus fermentum HA6 exposed to simulated gastrointestinal tract conditions.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 565, doi. 10.1111/ijfs.12338
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- Article
Quality evaluation of black CTC teas based upon seasonal variations.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 493, doi. 10.1111/ijfs.12327
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- Article
Variations in lipid and fatty acid contents in different body parts of Black Sea whiting, Merlangius merlangus euxinus ( Nordmann, 1840).
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 373, doi. 10.1111/ijfs.12309
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- Article
The effect of modified atmosphere packaging on the microbiological, physical, chemical and sensory characteristics of broadtail squid ( Illex coindetii).
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- International Journal of Food Science & Technology, 2014, v. 49, n. 2, p. 329, doi. 10.1111/ijfs.12286
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- Article