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NC‐1 coating combined with 1‐MCP treatment maintains better fruit qualities in honey peach during low‐temperature storage.
- Published in:
- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 516, doi. 10.1111/ijfs.15450
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- Article
The effect of diphenyliodonium iodide treatment on bisdemethoxycurcumin accumulation in fresh‐cut yam.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 566, doi. 10.1111/ijfs.15452
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- Article
High‐pressure processing applied for enhancing the antioxidant content of minimally processed peaches.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 684, doi. 10.1111/ijfs.15448
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Physicochemical, sensorial and microcosmic properties of Chinese dried noodles fortified with unhulled and hulled flaxseed flour.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 676, doi. 10.1111/ijfs.15449
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- Article
Release of clove essential oil loaded by mesoporous nano‐silica in polylactic acid‐based food packaging on postharvest preservation of white button mushroom.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 457, doi. 10.1111/ijfs.15440
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- Article
Enhancement of the physicochemical and in vitro release properties of lutein by gelatin/octenyl succinic anhydride (OSA)‐modified starch composite as vehicles.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 738, doi. 10.1111/ijfs.15456
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- Article
Effect of heat and relative humidity treatment on γ‐aminobutyric acid accumulation, other micronutrients contents, antioxidant activities and physicochemical properties of mung bean (Vigna radiata L.).
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 590, doi. 10.1111/ijfs.15455
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- Article
Plant‐based proteins as encapsulating materials for glucosyl‐hesperidin.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 728, doi. 10.1111/ijfs.15454
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- Article
Effects of treatment of dielectric barrier discharge cold plasma (DBD‐CP) on mechanical, barrier and functional characteristics of casein‐based films.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 705, doi. 10.1111/ijfs.15451
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- Article
Effects of cold‐pressing conditions on physicochemical and functional properties of cold‐pressed tigernut oil and starch isolated from press‐cake.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 662, doi. 10.1111/ijfs.15445
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- Article
Polysaccharides as active ingredients, nutraceuticals and functional foods.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 1, doi. 10.1111/ijfs.15439
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- Article
Arachidonic acid treatment combined with low temperature conditioning mitigates chilling injury in cold‐stored banana fruit.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 210, doi. 10.1111/ijfs.15403
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- Article
Effects of superchilling on quality of crayfish (Procambarus clarkii): water migration, biogenic amines accumulation, and nucleotides catabolism.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 506, doi. 10.1111/ijfs.15438
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- Article
Retrogradation and gelling behaviours of partially gelatinised potato starch as affected by the degree of pre‐gelatinisation.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 426, doi. 10.1111/ijfs.15434
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- Article
Effect of wheat pearling process on composition and nutritional profile of flour and its bread‐making performance.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 249, doi. 10.1111/ijfs.15401
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- Article
Phosphorylation plays positive roles in regulating the inhibitory ability of calpastatin to calpain.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 370, doi. 10.1111/ijfs.15437
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- Article
Structural characterization, physicochemical properties and in vitro digestion of finger millet–resistant starch prepared by different methods.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 416, doi. 10.1111/ijfs.15432
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- Article
Inhibition of aspartic acid on the darkening of fresh wet noodles.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 390, doi. 10.1111/ijfs.15436
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- Article
Application of Raman spectroscopy in a correlation study between protein oxidation/denaturation and conformational changes in beef after repeated freeze–thaw.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 719, doi. 10.1111/ijfs.15394
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Determination of fatty acids and vitamins A, D and E intake through fish consumption.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 653, doi. 10.1111/ijfs.15435
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- Article
Critical role of glutelin in ultrasound‐assisted isolation of corn starch.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 489, doi. 10.1111/ijfs.15429
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- Article
Impacts of alkaline‐electrolyzed water treatment on physicochemical, phytochemical, antioxidant properties and natural microbial load on 'Granny Smith' apples during storage.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 447, doi. 10.1111/ijfs.15426
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- Article
Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 499, doi. 10.1111/ijfs.15423
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Evaluation of a novel phosphorylated corn straw xylan for enhancement of thermal stability, crystallinity and functional activity.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 481, doi. 10.1111/ijfs.15428
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- Article
High‐intensity ultrasound as a pre‐treatment of pork sub‐primals for further processing of meat.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 466, doi. 10.1111/ijfs.15427
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- Article
Functional properties of hemp protein concentrate obtained by alkaline extraction and successive ultrafiltration and spray‐drying.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 436, doi. 10.1111/ijfs.15425
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Physicochemical and functional properties of carbohydrate–protein gum extracted from kenaf (Hibiscus cannabinus L.) seed.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 258, doi. 10.1111/ijfs.15421
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- Article
Characterisation of beta‐lactoglobulin/sodium alginate dry films.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 242, doi. 10.1111/ijfs.15402
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- Article
Stability of bioactive compounds in liposomes after pasteurisation and storage of functional chocolate milk.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 361, doi. 10.1111/ijfs.15420
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- Article
Chemical characteristics and volatile compounds profiles in different muscle part of the farmed hybrid catfish (Clarias macrocephalus × Clarias gariepinus).
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 310, doi. 10.1111/ijfs.15419
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- Article
Microencapsulation of Bifidobacterium longum 5<sup>1A</sup> cells by spray drying and its incorporation in acerola (Malpighia emarginata) pulp powder.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 323, doi. 10.1111/ijfs.15418
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- Article
High‐pressure processing at increased temperatures provides enhanced removal of indigenous microbial contamination in beet/carrot juice without damaging the bioactive components.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 276, doi. 10.1111/ijfs.15416
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- Article
Effect of an exogenous strigolactone GR24 on the antioxidant capacity and quality deterioration in postharvest sweet orange fruit stored at ambient temperature.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 619, doi. 10.1111/ijfs.15415
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Plant seeds as source of nutrients and phytochemicals for the Indian population.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 525, doi. 10.1111/ijfs.15414
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- Article
Obtaining of Chickpea Protein Isolate and its Application as Coating Enriched with Essential Oils from Satureja Hortensis and Satureja Mutica in Egg at Room Temperature.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 400, doi. 10.1111/ijfs.15413
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- Article
Sequential Fermentation with Torulapora delbrueckii and selected Saccharomyces cerevisiae for aroma enhancement of Longyan dry white Wine.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 576, doi. 10.1111/ijfs.15411
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- Article
Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 330, doi. 10.1111/ijfs.15409
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- Article
Metabolites of the Soy Sauce Koji Making with Aspergillus niger and Aspergillus oryzae.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 301, doi. 10.1111/ijfs.15406
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- Article
Soy protein isolate: an overview on foaming properties and air–liquid interface.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 188, doi. 10.1111/ijfs.15390
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- Article
Pulsed vacuum impregnated trehalose to improve the physicochemical quality of frozen‐thawed kiwifruit.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 268, doi. 10.1111/ijfs.15399
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- Article
Improving moisture barrier and functional properties of active film from genipin‐crosslinked chitosan/astaxanthin film by heat curing.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 137, doi. 10.1111/ijfs.15396
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- Article
Control of powdery contents and mass rates of the extract in the dry substance of barley malt by photoluminescent method.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 408, doi. 10.1111/ijfs.15398
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- Article
Comparative evaluation of phenolics and antioxidant activities of hot air and superheated steam roasted coffee beans (Coffea canephora).
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 342, doi. 10.1111/ijfs.15393
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A review on 3D printable food materials: types and development trends.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 164, doi. 10.1111/ijfs.15391
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- Article
Microwave freeze‐drying of button mushroom (Agaricus bisporus) based on non‐volatile taste components by controlling microwave power density.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 379, doi. 10.1111/ijfs.15382
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Potential therapeutic of olive oil industry by‐products in skin health: a review.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 173, doi. 10.1111/ijfs.15384
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- Article
Effect of catechins on the quality properties of wheat flour and bread.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 290, doi. 10.1111/ijfs.15381
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Structural characterisation, biological activities and pharmacological potential of glycosaminoglycans and oligosaccharides: a review.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 4, doi. 10.1111/ijfs.15379
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- Article
Microencapsulation of roasted coffee oil Pickering emulsions using spray‐ and freeze‐drying: physical, structural and in vitro bioaccessibility studies.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 145, doi. 10.1111/ijfs.15378
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- Article
Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 631, doi. 10.1111/ijfs.15356
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- Article