Found: 17
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Development of volatile profile of Kumpiak podlaski dry‐cured ham during traditional ripening.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3630, doi. 10.1111/ijfs.14697
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- Article
Combination of freeze drying and molecular inclusion techniques improves the bioaccessibility of microencapsulated anthocyanins from black rice (Oryza sativa L.) and lavender (Lavandula angustifolia L.) essential oils in a model food system.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3585, doi. 10.1111/ijfs.14692
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- Article
Physical, thermal and structural properties of rice starch as affected by the addition of bamboo shoot shell fibres.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3658, doi. 10.1111/ijfs.14700
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- Article
An integrated sustainable approach for the development of Kyoho skin functional tea.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3650, doi. 10.1111/ijfs.14699
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- Article
Potato flour as a functional ingredient in bread: evaluation of bread quality and starch characteristics.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3639, doi. 10.1111/ijfs.14698
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- Article
Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3613, doi. 10.1111/ijfs.14695
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- Article
Kinetics and thermodynamic modelling of the aflatoxins decontamination: a review.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3525, doi. 10.1111/ijfs.14689
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- Article
Physicochemical properties and emulsification properties of maize starch modified by hydrochloric, phosphoric and tartaric acid.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3595, doi. 10.1111/ijfs.14693
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- Article
Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish (Pacifastacus leniusculus).
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3622, doi. 10.1111/ijfs.14696
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- Article
The competitive release kinetics and synergistic antibacterial characteristics of tea polyphenols/ε‐poly‐l‐lysine hydrochloride core–shell microcapsules against Shewanella putrefaciens.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3542, doi. 10.1111/ijfs.14687
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- Article
The structural studies of a polysaccharide purified from Oat Lao‐Chao.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3563, doi. 10.1111/ijfs.14690
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- Article
The dynamic change of oolong tea constitutes during enzymatic‐catalysed process of manufacturing.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3604, doi. 10.1111/ijfs.14694
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- Article
Characteristics and nutritional value of biscuits fortified with debittered salmon (Salmo salar) frame hydrolysate.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3553, doi. 10.1111/ijfs.14688
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- Article
Anti‐proliferative activities, phytochemical levels and fruit quality of pepper (Capsicum spp.) following prolonged storage.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3574, doi. 10.1111/ijfs.14691
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- Article
Characterisation of alkaline and enzymatic modified insoluble dietary fibre from Undaria pinnatifida.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3533, doi. 10.1111/ijfs.14686
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- Publication type:
- Article
Characteristic volatiles fingerprints and profiles determination in different grades of coconut oil by HS‐GC‐IMS and HS‐SPME‐GC‐MS.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3670, doi. 10.1111/ijfs.14664
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- Article
Issue Information.
- Published in:
- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. i, doi. 10.1111/ijfs.14245
- Publication type:
- Article