Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi.
- Published in:
- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2695, doi. 10.1007/s13197-023-05795-z
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- Publication type:
- Article
Works in Journal of Food Science & Technology, 2023, Vol 60, Issue 10
Results: 18
1
2
A dedicated electronic nose combined with chemometric methods for detection of adulteration in sesame oil.
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- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2681, doi. 10.1007/s13197-023-05792-2
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- Article
3
Use of yeast isolates of cheese origin as adjunct culture in Beyaz cheese: Influence on sensorial, textural and quality characteristics.
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- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2670, doi. 10.1007/s13197-023-05791-3
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- Article
4
Tannic acid-layered hydroxide salt hybrid: assessment of antibiofilm formation and foodborne pathogen growth inhibition.
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- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2659, doi. 10.1007/s13197-023-05790-4
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- Article
5
Phytoconstituents from Urtica dioica (stinging nettle) of Sikkim Himalaya and their molecular docking interactions revealed their nutraceutical potential as α-amylase and α-glucosidase inhibitors.
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- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2649, doi. 10.1007/s13197-023-05789-x
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- Publication type:
- Article
6
Discrimination of four Cinnamomum species by proximate, antioxidant, and chemical profiling: towards quality assessment and authenticity.
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- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2639, doi. 10.1007/s13197-023-05788-y
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- Article
7
A comparative study on the encapsulation of black carrot extract in potato protein–pectin complexes.
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- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2628, doi. 10.1007/s13197-023-05787-z
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- Article
8
Potential application of bioemulsifier RAG-1 as an anti-staling agent in flat bread quality.
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- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2619, doi. 10.1007/s13197-023-05784-2
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- Article
9
New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties.
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- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2607, doi. 10.1007/s13197-023-05781-5
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- Article
10
Incorporation of pea peel powder: Effect on dough quality, physical properties and shelf life of the cookies.
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- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2591, doi. 10.1007/s13197-023-05780-6
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- Article
11
Microbial investigation of cleanability of different plastic and metal surfaces used by the food industry.
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- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2581, doi. 10.1007/s13197-023-05778-0
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- Article
12
"In vitro antimicrobial and synergistic effect of fermented Indian zebu (Sahiwal) cow colostrum whey derived peptides with Lactobacillus rhamnosus against pathogenic bacteria".
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- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2568, doi. 10.1007/s13197-023-05776-2
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- Article
13
Impact of vacuum ultraviolet (VUV) photolysis on ethylene degradation kinetics and removal in mixed-fruit storage, and direct exposure to 'Fuji' apples during storage.
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- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2557, doi. 10.1007/s13197-023-05775-3
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- Article
14
Study of the behavior and properties of frying oil on repetitive deep frying.
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- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2549, doi. 10.1007/s13197-023-05774-4
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- Article
15
Oral disintegration films: applications and production methods.
- Published in:
- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2539, doi. 10.1007/s13197-022-05589-9
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- Publication type:
- Article
16
Influence of pre-and post-harvest factors on the organoleptic and physicochemical quality of coffee: a short review.
- Published in:
- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2526, doi. 10.1007/s13197-022-05569-z
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- Publication type:
- Article
17
Food irradiation: an effective but under-utilized technique for food preservations.
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- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2517, doi. 10.1007/s13197-022-05564-4
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- Publication type:
- Article
18
A review of Hydrocotyle bonariensis, a promising functional food and source of health-related phytochemicals.
- Published in:
- Journal of Food Science & Technology, 2023, v. 60, n. 10, p. 2503, doi. 10.1007/s13197-022-05516-y
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- Publication type:
- Article