Found: 26
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The effect of ageing on changes in myofibrillar protein in selected muscles in relation to the tenderness of meat obtained from cross-breed heifers.
- Published in:
- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1375, doi. 10.1111/ijfs.13436
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- Article
Optimisation of rancidity stability in long-chain PUFA concentrates obtained from a rainbow trout ( Oncorhynchus mykiss) by-product.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1463, doi. 10.1111/ijfs.13406
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- Article
Comparison of the antioxidant activities of roasted and explosive puffed coffees.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1417, doi. 10.1111/ijfs.13402
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- Article
Effects of temperature during processing with wine on chemical composition, antioxidant capacity and enzyme inhibition activities of Angelica Sinensis Radix.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1324, doi. 10.1111/ijfs.13403
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- Article
Heating, microwave and UV irradiation effects on oxidative stability of Sardasht red grape ( Vitis vinifera cultiv. Sardasht) seed oil.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1341, doi. 10.1111/ijfs.13421
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- Article
Superfine grinding improves the bioaccessibility and antioxidant properties of Dendrobium officinale powders.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1440, doi. 10.1111/ijfs.13405
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- Article
Effects of glutinous and nonglutinous sorghums on Saccharomyces cerevisiae fermentation for Chinese liquor making.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1348, doi. 10.1111/ijfs.13330
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- Article
Effect of high-pressure treatments prior to cooking on gelling properties of unwashed protein from barramundi ( Lates calcarifer) minced muscle.
- Published in:
- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1383, doi. 10.1111/ijfs.13409
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- Article
Effect of carboxymethyl cellulose/candelilla wax coating containing ascorbic acid on quality of walnut ( Juglans regia L.) kernels.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1425, doi. 10.1111/ijfs.13420
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- Article
Ultrasound-assisted extraction of polyphenols from potato peels: profiling and kinetic modelling.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1432, doi. 10.1111/ijfs.13404
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- Article
Extraction and microencapsulation of bioactive compounds from pomegranate ( Punica granatum var. Wonderful) residues.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1452, doi. 10.1111/ijfs.13422
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- Article
Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1333, doi. 10.1111/ijfs.13423
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- Article
Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1307, doi. 10.1111/ijfs.13424
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- Article
Investigating the einkorn ( Triticum monococcum) and common wheat ( Triticum aestivum) bread crumb structure with X-ray microtomography: effects on rheological and sensory properties.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1498, doi. 10.1111/ijfs.13425
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- Article
Application of high-power ultrasounds during red wine vinification.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1314, doi. 10.1111/ijfs.13411
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- Article
Spoilage of refrigerated (4 °C) Litopenaeus vannamei: cooperation between Shewanella species and contribution of cyclo-(L-Pro-L-Leu)-dependent quorum sensing.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1517, doi. 10.1111/ijfs.13427
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- Article
Brewing with prolyl endopeptidase from Aspergillus niger : the impact of enzymatic treatment on gluten levels, quality attributes and sensory profile.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1367, doi. 10.1111/ijfs.13375
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- Article
Validation of analytical method for α-dicarbonyl compounds using gas chromatography-nitrogen phosphorous detector and their levels in alcoholic beverages.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1491, doi. 10.1111/ijfs.13414
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- Article
Dephosphorylation of myosin regulatory light chain modulates actin-myosin interaction adverse to meat tenderness.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1400, doi. 10.1111/ijfs.13343
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- Article
Natural colorant enrichment of apple tissue with black carrot concentrate using vacuum impregnation.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1508, doi. 10.1111/ijfs.13426
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- Article
Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarum LUHS135 that influence the quality of mixed rye-wheat bread, including acrylamide formation.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1473, doi. 10.1111/ijfs.13412
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- Article
Effect of addition of Agaricus blazei mushroom residue to milk enriched with Omega-3 on the prevention of lipid oxidation and bioavailability of bioactive compounds after in vitro gastrointestinal digestion.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1483, doi. 10.1111/ijfs.13413
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- Article
Utilisation of spontaneous emulsification to fabricate lutein-loaded nanoemulsion-based delivery systems: factors influencing particle size and colour.
- Published in:
- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1408, doi. 10.1111/ijfs.13395
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- Article
In vitro and In vivo studies on intragastric soya protein-polysaccharide gels in a beverage matrix.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1358, doi. 10.1111/ijfs.13415
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- Article
Effect of ultrasonic pretreatment on the antioxidant properties of porcine liver protein hydrolysates.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1392, doi. 10.1111/ijfs.13416
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- Article
Investigating the oronasal contributions to metallic perception.
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- International Journal of Food Science & Technology, 2017, v. 52, n. 6, p. 1299, doi. 10.1111/ijfs.13417
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- Article