Found: 30
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Ultrasound-based, in-line monitoring of anaerobe yeast fermentation: model, sensor design and process application.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 710, doi. 10.1111/ijfs.13027
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- Article
Phosphorylation of peptidoglycan from Lactobacillus acidophilus and its immunoregulatory function.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 664, doi. 10.1111/ijfs.13028
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- Article
Antioxidant and antibacterial activities of peptide fractions from flaxseed protein hydrolysed by protease from Bacillus altitudinis HK02.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 681, doi. 10.1111/ijfs.13030
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- Article
Effects of fruit juice concentrate production on individual anthocyanin species in elderberry.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 641, doi. 10.1111/ijfs.13031
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- Article
Microencapsulation of bioactive compounds from mulberry ( Morus alba L.) leaf extracts by protein-polysaccharide interactions.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 649, doi. 10.1111/ijfs.13032
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- Article
Incorporation of canola proteins extracted by electroactivated solutions in gluten-free biscuit formulation of rice-buckwheat flour blend: assessment of quality characteristics and textural properties of the product.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 814, doi. 10.1111/ijfs.13034
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- Article
The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 543, doi. 10.1111/ijfs.13035
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- Article
Ethylene production, respiration and gas exchange modelling in modified atmosphere packaging for banana fruits.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 777, doi. 10.1111/ijfs.13037
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- Article
Aroma compounds in fresh and dried mango fruit ( Mangifera indica L. cv. Kent): impact of drying on volatile composition.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 789, doi. 10.1111/ijfs.13038
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- Article
In vitro antioxidant activities of hydrolysates obtained from Iranian wild almond ( Amygdalus scoparia) protein by several enzymes.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 609, doi. 10.1111/ijfs.12996
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- Article
Effects of pretreatment and drying methods on molecular structure, functional properties and thermal stability of fibre powder exhibiting colour from Centella asiatica L.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 753, doi. 10.1111/ijfs.12998
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- Article
Extraction, optimisation and characterisation of phenolics from Thymus vulgaris L.: phenolic content and profiles in relation to antioxidant, antidiabetic and antihypertensive properties.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 720, doi. 10.1111/ijfs.12944
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- Article
Development of microbiologically safe mung bean sprouts using combination treatment of sodium hypochlorite and gamma radiation.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 595, doi. 10.1111/ijfs.13020
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- Article
Spray-drying of pomegranate juice with prebiotic dietary fibre.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 633, doi. 10.1111/ijfs.13021
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- Article
Fructans, water-soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 555, doi. 10.1111/ijfs.13022
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- Article
Bioactive components, ABTS radical scavenging capacity and physical stability of orange, yellow and purple sweet potato ( Ipomoea batatas) powder processed by convection- or vacuum-drying methods.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 700, doi. 10.1111/ijfs.13023
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- Article
The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 565, doi. 10.1111/ijfs.13024
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- Article
Antagonism between Saccharomyces cerevisiae and Williopsis mrakii and significance for mixed yeast alcoholic beverage fermentations.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 656, doi. 10.1111/ijfs.13025
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- Article
The prevention of fish spoilage by high antioxidant Australian culinary plants: Shewanella putrefaciens growth inhibition.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 801, doi. 10.1111/ijfs.13026
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- Article
Improvement of Chinese noodle quality by supplementation with arabinoxylans from wheat bran.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 602, doi. 10.1111/ijfs.13042
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- Article
Calcium sulphate-induced soya bean protein tofu-type gels: influence of denaturation and particle size.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 731, doi. 10.1111/ijfs.13010
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- Article
Effect of high power ultrasonic treatment on whey protein foaming quality.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 617, doi. 10.1111/ijfs.13013
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- Article
Effect of puffing conditions on physical properties and rehydration characteristic of instant rice product.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 672, doi. 10.1111/ijfs.13011
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- Article
Preparation, characterisation and structure of rabbit (Hyla rabbit) skin gelatine.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 574, doi. 10.1111/ijfs.13012
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- Article
Effect of Mentha spicata L. and Mentha aquatica L. essential oils on the microbiological properties of fermented dairy product, kashk.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 581, doi. 10.1111/ijfs.13014
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- Article
Improved analysis of sinigrin in Ethiopian mustard.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 690, doi. 10.1111/ijfs.13015
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- Article
Multivariate analysis for the safety assessment of genetically modified rices in the anti-nutrients and phenolic compounds.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 765, doi. 10.1111/ijfs.13017
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- Article
Effects of oxidised linoleic acid on the formation of N<sup>ε</sup>-carboxymethyl-lysine and N<sup>ε</sup>-carboxyethyl-lysine in Maillard reaction system.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 742, doi. 10.1111/ijfs.13016
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- Article
Commiphora myrrha (Nees) Engl. extracts: evaluation of antioxidant and antiproliferative activity and their ability to reduce microbial growth on fresh-cut salad.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 625, doi. 10.1111/ijfs.13018
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- Article
Enzymatic synthesis of mannitol dioctanoate and its utilisation in the preparation of structured edible oil.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 588, doi. 10.1111/ijfs.13019
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- Article