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Effects of thermal processing on antioxidant activities, amino acid composition and protein molecular weight distributions of jasmine rice bran protein hydrolysate.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3289, doi. 10.1111/ijfs.15028
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- Article
Comparing the views of the Italian general public and scientists on GMOs.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3641, doi. 10.1111/ijfs.14993
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- Article
Extraction, physicochemical characterisation, and bioactive properties of ink melanin from cuttlefish (Sepiaesculenta).
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3627, doi. 10.1111/ijfs.14992
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- Article
Water dispersibility of the β‐carotene source and its effect on the physical, thermal, and in vitro release properties of an inclusion complex.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3618, doi. 10.1111/ijfs.14991
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- Article
Use of heat‐moisture treated maize starch to modify the properties of wheat flour and the quality of noodles.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3607, doi. 10.1111/ijfs.14990
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- Article
Erratum.
- Published in:
- 2021
- Publication type:
- Correction Notice
Cereal‐based foods‐novel processes to improve safety and nutritional quality.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3123, doi. 10.1111/ijfs.15051
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- Article
Effect of processing on bioaccessibility of carotenoids from orange maize products.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3299, doi. 10.1111/ijfs.15038
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- Article
Bioactive compounds, antioxidant activity and sensory properties of Tarhana, a traditional fermented food, enriched with pickling herb (Echinophora tenuifolia L.).
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3600, doi. 10.1111/ijfs.14989
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- Article
Evaluation of standard physico‐chemical and rheological parameters in predicting bread‐making quality of durum wheat (Triticum turgidum L. ssp. durum [Desf.] Husn.).
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3278, doi. 10.1111/ijfs.15018
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- Article
Effect of the consumption of amaranth seeds and their sprouts on alterations of lipids and glucose metabolism in mice.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3269, doi. 10.1111/ijfs.15014
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- Article
Impact of chemical profile on sensory evaluation of tropical red wines.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3588, doi. 10.1111/ijfs.14987
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- Article
Dietary strategies may influence human nerves and emotions by regulating intestinal microbiota: an interesting hypothesis.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3311, doi. 10.1111/ijfs.14986
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- Article
Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3578, doi. 10.1111/ijfs.14985
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- Article
In vitro starch digestion and technological properties of spaghetti fortified with lupin protein isolate.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3567, doi. 10.1111/ijfs.14984
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- Publication type:
- Article
Biofilm formation of Pectobacteriumcarotovorum subsp. carotovorum on polypropylene surface during multiple cycles of vacuum cooling.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3495, doi. 10.1111/ijfs.14976
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- Publication type:
- Article
Fabrication and stability of Pickering emulsions using moringa seed residue protein: Effect of pH and ionic strength.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3484, doi. 10.1111/ijfs.14975
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- Publication type:
- Article
Oyster hydrolysate ameliorates ethanol diet‐induced alcoholic fatty liver by regulating lipid metabolism in rats.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3556, doi. 10.1111/ijfs.14983
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- Publication type:
- Article
The impact of crucial protein degradation in intramuscular connective tissue on softening of ice‐stored grass carp (Ctenopharyngodon idella) fillets.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3527, doi. 10.1111/ijfs.14979
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- Publication type:
- Article
Major triterpenes, cycloeucalenone and 31‐norcyclolaudenone as inhibitors against both α‐glucosidase and α‐amylase in banana peel.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3519, doi. 10.1111/ijfs.14978
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- Article
Release of dipeptidyl peptidase IV inhibitory peptides from salmon (Salmosalar) skin collagen based on digestion–intestinal absorption invitro.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3507, doi. 10.1111/ijfs.14977
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- Publication type:
- Article
Chia protein hydrolysates: characterisation and emulsifying properties.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3546, doi. 10.1111/ijfs.14981
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- Publication type:
- Article
Physicochemical properties and bioactivity of polysaccharides from Sargassum pallidum by fractional ethanol precipitation.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3536, doi. 10.1111/ijfs.14980
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- Publication type:
- Article
Pink colour formation in hydrolysed casein.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3432, doi. 10.1111/ijfs.14967
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- Publication type:
- Article
Purification of stevia extract by chitosan precipitation and reversed‐phase chromatography.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3409, doi. 10.1111/ijfs.14965
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- Article
Chemical, thermal and structural properties of alkaline‐cooked (nixtamalised) chickpea (Cicer arietinum) flours.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3474, doi. 10.1111/ijfs.14974
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- Article
Effect of grinding on the structure of pea protein isolate and the rheological properties of its acid‐induced gels.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3455, doi. 10.1111/ijfs.14969
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- Article
Distinctive characteristics of collagen and gelatin extracted from Dosidicus gigas skin.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3443, doi. 10.1111/ijfs.14968
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- Publication type:
- Article
Effects of high‐intensity ultrasound treatment on physiochemical properties of caseins‐cyanidin‐3‐galactoside conjugates.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3378, doi. 10.1111/ijfs.14961
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- Article
Effect of slightly acidic electrolysed water on functional components, antioxidant and α‐glucosidase inhibitory ability of buckwheat sprouts.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3463, doi. 10.1111/ijfs.14972
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- Publication type:
- Article
Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3255, doi. 10.1111/ijfs.14970
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- Publication type:
- Article
Pumpkin oil cake protein as a new carrier for encapsulation incorporated in food matrix: Effect of processing, storage and in vitro digestion on bioactivity.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3400, doi. 10.1111/ijfs.14964
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- Article
sInfluence of starch and protein molecular interactions on the in vitro digestion characteristics of biscuits partially substituted with pulse flours.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3388, doi. 10.1111/ijfs.14963
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- Publication type:
- Article
Phenolic, apparent antioxidant and nutritional composition of quinoa (Chenopodiumquinoa Willd.) seeds.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3245, doi. 10.1111/ijfs.14962
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- Article
In vitro digestibility of rare sugar (D‐allulose) added pectin–soy protein gels.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3421, doi. 10.1111/ijfs.14966
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- Article
Enhancing antioxidant, antimicrobial and anti‐NSCLC activities of (‐)‐epigallocatechin gallate encapsulated poly(butyl‐2‐cyanoacrylate) nanowires applications in dietary supplements.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3367, doi. 10.1111/ijfs.14959
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- Article
Enrichment of white flour with spices positively impacts safety and consumer acceptance of bread.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3166, doi. 10.1111/ijfs.14834
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- Publication type:
- Article
The variation of oxidative stability and sensory attributes of sunflower oil induced by essential oil from Magnolia liliflora Desr. during high‐temperature storage.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3355, doi. 10.1111/ijfs.14958
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- Publication type:
- Article
Effect of starch and non‐starch components on water migration, microstructure, starch retrogradation and texture of flat rice noodles made from different rice varieties.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3344, doi. 10.1111/ijfs.14957
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- Publication type:
- Article
Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3333, doi. 10.1111/ijfs.14955
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- Publication type:
- Article
The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3235, doi. 10.1111/ijfs.14939
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- Publication type:
- Article
Impact of brown foxtail millet (Setaria italica) flour on thermo‐mechanical properties of flours from different rice varieties.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3227, doi. 10.1111/ijfs.14925
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- Publication type:
- Article
Mango (Mangiferaindica L.) leaf extracts as ingredient for the formulation of functional beverages with biological activity.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3322, doi. 10.1111/ijfs.14910
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- Publication type:
- Article
Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3218, doi. 10.1111/ijfs.14893
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- Publication type:
- Article
The role of hydrocolloids in the development of gluten‐free cereal‐based products for coeliac patients: a review.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3138, doi. 10.1111/ijfs.14887
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- Publication type:
- Article
Changes in nutritional composition, enzyme activities and bioactive compounds of germinated buckwheat (Fagopyrum esculantum M.) under unchanged air and humidity conditions.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3209, doi. 10.1111/ijfs.14883
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- Publication type:
- Article
Weissella cibaria short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3197, doi. 10.1111/ijfs.14874
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- Publication type:
- Article
Teff (Eragrostis tef) processing, utilization and future opportunities: a review.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3125, doi. 10.1111/ijfs.14872
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- Publication type:
- Article
Preparation and characterisation of arabinoxylan and (1,3)(1,4)‐β‐glucan alternating multilayer edible films simulated those of wheat grain aleurone cell wall.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3188, doi. 10.1111/ijfs.14848
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- Publication type:
- Article
Development of healthy extruded maize snacks; Effects of soybean flour and feed moisture content.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3179, doi. 10.1111/ijfs.14842
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- Publication type:
- Article