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Quality characteristics of the processed dates vinegar under influence of ultrasound and pulsed electric field treatments.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4380, doi. 10.1007/s13197-019-03906-3
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- Article
Thermal inactivation of lipoxygenase in soya bean using superheated steam to produce low beany flavour soya milk.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4371, doi. 10.1007/s13197-019-03905-4
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- Article
Nutritional profile and nutraceutical components of olive (Olea europaea L.) seeds.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4359, doi. 10.1007/s13197-019-03904-5
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Synthesis of catalyst composed of palygorskita-TiO<sub>2</sub> and silver nanoparticles for the development of assays antioxidant based on the generation of reactive oxygen species.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4349, doi. 10.1007/s13197-019-03903-6
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- Article
Recommended storage temperature for green tea based on sensory quality.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4333, doi. 10.1007/s13197-019-03902-7
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- Article
Sensory and physicochemical characteristics of dark chocolate bar with addition of cinnamon (Cinnamomum burmannii) bark oleoresin microcapsule.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4323, doi. 10.1007/s13197-019-03901-8
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- Article
The influence of Cistus incanus L. leaves on wheat pasta quality.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4311, doi. 10.1007/s13197-019-03900-9
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Application of infrared-assisted steam blanching to improve enzymatic inactivation and quality retention of Chrysanthemum indicum L. flower.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4274, doi. 10.1007/s13197-019-03897-1
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The effect of invertase concentration on quality parameters of fondant.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4242, doi. 10.1007/s13197-019-03894-4
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- Article
Comparative analysis of selected bioactive components (fatty acids, tocopherols, xanthophyll, lycopene, phenols) and basic nutrients in raw and thermally processed camelina, sunflower, and flax seeds (Camelina sativa L. Crantz, Helianthus L., and Linum L.)
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4296, doi. 10.1007/s13197-019-03899-z
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- Article
Osmotic dehydration kinetics of biofortified yellow-flesh cassava in contrast to white-flesh cassava (Manihot esculenta).
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4251, doi. 10.1007/s13197-019-03895-3
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- Article
Shelf life prediction and food safety risk assessment of an innovative whole soybean curd based on predictive models.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4233, doi. 10.1007/s13197-019-03893-5
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- Article
Amelioration in gliadin antigenicity and maintenance of viscoelastic properties of wheat (Triticum aestivum L.) cultivars with mixed probiotic fermentation.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4282, doi. 10.1007/s13197-019-03898-0
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- Article
Chemical and nutritional evaluation of major genotypes of nectarine (Prunus persica var nectarina) grown in North-Western Himalayas.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4266, doi. 10.1007/s13197-019-03896-2
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- Article
Spray-dried microcapsules of anthocyanin-rich extracts from Euterpe edulis M. as an alternative for maintaining color and bioactive compounds in dairy beverages.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4147, doi. 10.1007/s13197-019-03885-5
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- Article
Quality stability of clear pomegranate juice treated with cyclodextrin.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4139, doi. 10.1007/s13197-019-03884-6
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- Article
Proteomic analysis of Saccharomyces cerevisiae to study the effects of red wine polyphenols on oxidative stress.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4129, doi. 10.1007/s13197-019-03883-7
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- Article
Rapid extraction of copper ions in water, tea, milk and apple juice by solvent-terminated dispersive liquid–liquid microextraction using p-sulfonatocalix (4) arene: optimization by artificial neural networks coupled bat inspired algorithm and response surface methodology
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4224, doi. 10.1007/s13197-019-03892-6
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Microwave-assisted deep eutectic solvent extraction of phenolic antioxidants from onion (Allium cepa L.) peel: a Box–Behnken design approach for optimization.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4211, doi. 10.1007/s13197-019-03891-7
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- Article
Microwave-assisted extraction of hempseed oil: studying and comparing of fatty acid composition, antioxidant activity, physiochemical and thermal properties with Soxhlet extraction.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4198, doi. 10.1007/s13197-019-03890-8
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- Article
Utilization of a by-product of chia oil extraction as a potential source for value addition in wheat muffins.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4189, doi. 10.1007/s13197-019-03889-1
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- Article
Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4177, doi. 10.1007/s13197-019-03888-2
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- Article
Effects of hot air drying process on lipid quality of whelks Neptunea arthritica cumingi Crosse and Neverita didyma.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4166, doi. 10.1007/s13197-019-03887-3
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- Article
Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4158, doi. 10.1007/s13197-019-03886-4
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The effects of different processes on enzyme resistant starch content and glycemic index value of wheat flour and using this flour in biscuit production.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4110, doi. 10.1007/s13197-019-03880-w
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- Article
Effects of heat and shallot (Allium ascalonicum L.) supplementation on nutritional quality and enzymatic browning of apple juice.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4121, doi. 10.1007/s13197-019-03882-8
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Sensory analysis and fatty acid profile of specialty coffees stored in different packages.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4101, doi. 10.1007/s13197-019-03879-3
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- Article
Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4076, doi. 10.1007/s13197-019-03876-6
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- Article
Co-preparation of pectin and cellulose from apple pomace by a sequential process.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4091, doi. 10.1007/s13197-019-03877-5
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- Article
Optimization of process parameters for mechanical extraction of banana juice using response surface methodology.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4068, doi. 10.1007/s13197-019-03875-7
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Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4057, doi. 10.1007/s13197-019-03874-8
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- Article
Gelatin edible coatings with mint essential oil (Mentha arvensis): film characterization and antifungal properties.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4045, doi. 10.1007/s13197-019-03873-9
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Flash Profile as an effective method for assessment of odor profile in three different fishes.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4036, doi. 10.1007/s13197-019-03872-w
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Changes in ACE inhibitory and antioxidant activities in alcalase treated idli batter and idli after fermentation.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4025, doi. 10.1007/s13197-019-03871-x
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- Article
Effects of high pressure extraction on the extraction yield, phenolic compounds, antioxidant and anti-tyrosinase activity of Djulis hull.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4016, doi. 10.1007/s13197-019-03870-y
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Rapid determination of antioxidant molecules in volatiles of rose tea by gas chromatography–mass spectrometry combined with DPPH reaction.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 4009, doi. 10.1007/s13197-019-03869-5
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Shelf-life and quality attributes in fresh-cut pear cv. Shahmive treated with different kinds of antioxidants.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 3998, doi. 10.1007/s13197-019-03868-6
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Extraction of bioactive ingredients from fruiting bodies of Antrodia cinnamomea assisted by high hydrostatic pressure.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 3988, doi. 10.1007/s13197-019-03867-7
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Investigation of changes in rheological properties during processing of fermented cereal beverages.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 3980, doi. 10.1007/s13197-019-03865-9
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Antagonistic lactic acid bacteria in association with Saccharomyces cerevisiae as starter cultures for standardization of sour cassava starch production.
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- Journal of Food Science & Technology, 2019, v. 56, n. 9, p. 3969, doi. 10.1007/s13197-019-03864-w
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- Article