Found: 63
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Preparation of low lactose prebiotic milk using β‐galactosidase from lotus seeds (Nelumbo nucifera).
- Published in:
- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2609, doi. 10.1111/ijfs.16413
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- Article
Antibiofilm activity of crude bacteriocin JM01 produced by Pediococcus acidilactici against methicillin‐resistant Staphylococcus aureus (MRSA).
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2580, doi. 10.1111/ijfs.16407
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- Article
Purification of heterooligosaccharides by microbial treatment and nanofiltration.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2618, doi. 10.1111/ijfs.16414
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- Article
Preparation of magnetic molecularly imprinted polymers for selective extraction of xylazine in milk.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2599, doi. 10.1111/ijfs.16410
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- Article
Characterisation of gluten‐free breads made with sorghum, teff, and yacon flour using rapid sensory characterisation methodologies.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2625, doi. 10.1111/ijfs.16417
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- Article
The coexistence of carboxymethylcellulose and transglutaminase modified the physicochemical properties and structure of whey protein concentrate films.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2540, doi. 10.1111/ijfs.16398
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- Article
Authenticating starch adulteration in sweet potato starch using small‐angle X‐ray scattering.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2573, doi. 10.1111/ijfs.16404
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- Article
Enhancing effect of chia seeds on heterocyclic amine generation in meatball.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2560, doi. 10.1111/ijfs.16403
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- Article
Optimisation and identification of anchovy antimicrobial peptides by enzymolysis and untargeted proteomic profiling.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2550, doi. 10.1111/ijfs.16401
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- Article
Encapsulation of Lacto‐N‐biose based on ovalbumin and carboxymethyl cellulose microparticles: fabrication, characterisation and thermal stability.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2590, doi. 10.1111/ijfs.16409
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- Article
Physicochemical properties, antigenicity and allergenicity of yoghurt fermented by Lactiplantibacillus plantarum AHQ‐14 combined with starter.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2527, doi. 10.1111/ijfs.16396
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- Article
G0S2 inhibits adipogenesis and unsaturated fatty acid biosynthesis by repressing the expression of SCD in chicken.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2518, doi. 10.1111/ijfs.16395
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- Article
Process design for the production of peptides from whey protein isolate with targeted antimicrobial functionality.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2505, doi. 10.1111/ijfs.16393
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- Article
Evaluation of honey authenticity in Thailand by analysis of carbon stable isotope ratio using elemental analyser coupled to isotope ratio mass spectrometry and cavity ring‐down spectrometry.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2458, doi. 10.1111/ijfs.16385
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- Article
Microencapsulation of astaxanthin by ionic gelation: effect of different gelling polymers on the carotenoid load, stability and bioaccessibility.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2489, doi. 10.1111/ijfs.16389
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- Article
Effect of ultrasonication on physicochemical, amino‐acids, sugar profile, antioxidant, pasting, and dynamic rheological properties of malted mung beans and lentils.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2476, doi. 10.1111/ijfs.16388
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- Article
Effect of in‐package cold plasma treatments on the quality of minimally processed apples.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2465, doi. 10.1111/ijfs.16387
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- Article
Impact of additives on the formation of thermally induced trans linoleic acid in peanut oil.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2498, doi. 10.1111/ijfs.16391
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- Article
Plant‐based bioactive peptides: a review of their relevant production strategies, in vivo bioactivities, action mechanisms and bioaccessibility.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2228, doi. 10.1111/ijfs.16384
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- Article
Kappaphycus alvarezii flours as an ingredient for seaweed‐enriched, rice‐based, snacks: raw algae pretreatment and physical properties of the dough and snacks.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2448, doi. 10.1111/ijfs.16383
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- Article
Evaluation of functional, physicochemical, textural and sensorial properties of multi‐millet‐based biscuit.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2437, doi. 10.1111/ijfs.16381
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- Article
Insights into the growth parameters, mineral composition, protein and UHPLC–QTOF–LC/MS‐based non‐targeted metabolomic fingerprints of wheatgrass as a function of photoperiod and temperature.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2423, doi. 10.1111/ijfs.16380
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- Article
Effect of tartary buckwheat and highland barley flours on the quality of glutinous rice cakes determined by nutritional composition, physical structure, sensory perception and flavour.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2400, doi. 10.1111/ijfs.16377
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- Article
Curcumin‐containing microencapsulated antioxidant composite paper for cake preservation.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2369, doi. 10.1111/ijfs.16370
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- Article
Effect of two starters (Jiu Yao) on Chinese rice wine microbial community and flavour.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2391, doi. 10.1111/ijfs.16374
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- Article
Manipulating the kinetics and site of colonic fermentation with different fibre combinations – a review.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2216, doi. 10.1111/ijfs.16373
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- Article
Effect of exogenous GABA combined with ultrasound treatment on the physicochemical and functional properties of sprouted mung bean starch.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2380, doi. 10.1111/ijfs.16372
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- Article
Competitive adsorption of sodium caseinate or ovalbumin by Tween 80 impact the mechanical and microstructural properties of emulsified surimi gel systems.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2411, doi. 10.1111/ijfs.16379
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- Article
Gelatin/chitosan nanofibres containing β‐cyclodextrin complex and corn poppy (Papaver rhoeasL.) for intelligent packaging.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2360, doi. 10.1111/ijfs.16369
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- Article
Effects of pomelo peel sponge layer insoluble dietary fibre addition on the properties of the dough and bread.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2344, doi. 10.1111/ijfs.16364
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- Article
Rapid detection of sea bass quality level with machine learning and electronic nose.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2355, doi. 10.1111/ijfs.16365
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- Article
Production and features of antioxidative hydrolysate from wild almond protein isolate using ficin immobilised on the layered double hydroxide.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2336, doi. 10.1111/ijfs.16362
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- Article
Development of synbiotic vegan beverages: probiotic viability, sensory profile, consumers' acceptance and functional stability.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2325, doi. 10.1111/ijfs.16361
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- Article
Thermal stability of sea cucumber collagen and effects of gallic acid crosslinking.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2280, doi. 10.1111/ijfs.16347
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- Article
Use of glucono‐delta‐lactone in the accelerated processing of boneless dry‐cured lamb hams.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2270, doi. 10.1111/ijfs.16344
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- Article
The effects of high‐pressure treatment on starch pasting, retrogradation, thermal, crystalline, rheological and digestive properties – A review.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2189, doi. 10.1111/ijfs.16342
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- Article
Effects of thermosonication on ascorbic acid, polyphenols and antioxidant activity in blackberry juice.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2304, doi. 10.1111/ijfs.16351
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- Article
Physicochemical and functional properties of pectic polysaccharides extracted with four different chelators from sesame hull.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2289, doi. 10.1111/ijfs.16348
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- Article
Dynamic changes and correlation analysis of protease activities, texture and flavour compounds during fish fermentation (suanyu) using mixed culture (Enterococcus rivorum and Enterococcus lactis).
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2312, doi. 10.1111/ijfs.16360
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- Article
Circular economy and seafood and agro‐industrial waste valorisation for healthy foods.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2635, doi. 10.1111/ijfs.16356
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- Article
Multisensory and nutritional innovations: A narrative review of opportunities for food designers in supporting long SARS‐CoV‐2 patients.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2199, doi. 10.1111/ijfs.16354
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- Article
Characterisation of zinc‐chelating peptides derived from scallop (Patinopecten yessoensis) mantle and their intestinal transport in everted rat sacs.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2236, doi. 10.1111/ijfs.16208
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- Article
Nutritional, functional, and ethno‐medical properties of sweet corn cob: a concurrent review.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2181, doi. 10.1111/ijfs.16338
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- Article
Quantification of bioactive components and evaluation of microbial community and antibacterial activity from Heterotrigona itama and Tetrigona binghami honeys.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2247, doi. 10.1111/ijfs.16325
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- Article
Grapefruit peel essential oil nanoemulsions: preparation, characterisation, stability and antifungal potential against Penicillium digitatum of Kinnow.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2790, doi. 10.1111/ijfs.16311
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- Article
Physicochemical and sensory characteristics of pasta enriched with blue whiting (Micromesistius poutassou) fish protein hydrolysate.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2782, doi. 10.1111/ijfs.16278
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- Article
Systematic studies on improving structural properties of myofibrillar proteins and pork quality based on electrical stimulation.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2258, doi. 10.1111/ijfs.16340
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- Article
Structural, antioxidant, antibacterial and biodegradation properties of rice straw xylan (native and modified) based biofilms.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2772, doi. 10.1111/ijfs.16118
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- Article
Valorisation of Basa fish (Pangasius bocourti) waste: Oil extraction and encapsulation.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2764, doi. 10.1111/ijfs.16117
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- Article
Development, characterisation and biodegradability of rice straw lignin based sustainable biopolymeric films.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 5, p. 2754, doi. 10.1111/ijfs.16105
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- Article