Found: 23
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Gelation enhancement of soy protein isolate by sequential low- and ultrahigh-temperature two-stage preheating treatments.
- Published in:
- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2529, doi. 10.1111/ijfs.12694
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- Article
Total antioxidant capacity of meat and meat products consumed in a reference ' Spanish standard diet'.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2610, doi. 10.1111/ijfs.12577
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- Article
Monthly variation of total lipid and fatty acid contents of Atlantic bonito, Sarda sarda ( Bloch, 1793) of Black Sea.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2668, doi. 10.1111/ijfs.12578
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- Article
Analysis of grinding kinetics to control the effect of rice flour particle size on the yield of alcohol and glucose during fermentation.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2703, doi. 10.1111/ijfs.12525
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- Article
Properties of low methoxyl pectin-carboxymethyl cellulose based on montmorillonite nanocomposite films.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2592, doi. 10.1111/ijfs.12590
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- Article
Moisture migration by magnetic resonance imaging during eggplant drying: a preliminary study.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2602, doi. 10.1111/ijfs.12591
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- Article
The effects of Yam ( Dioscorea bulbifera) intake on small intestine morphology in streptozotocin-induced diabetic rats.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2711, doi. 10.1111/ijfs.12598
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- Article
Application of synchronous fluorescence spectroscopy with multivariate data analysis for determination of butter adulteration.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2628, doi. 10.1111/ijfs.12594
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- Article
Sex-related differences in the nutritional value of Japanese quail meat.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2635, doi. 10.1111/ijfs.12596
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- Article
Changes during ripening in chemical composition, proteolysis, volatile composition and texture in Kashar cheese made using raw bovine, ovine or caprine milk.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2643, doi. 10.1111/ijfs.12597
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- Article
Multi-scale structural and digestion properties of wheat starches with different amylose contents.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2619, doi. 10.1111/ijfs.12593
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- Article
Gluten-free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2650, doi. 10.1111/ijfs.12599
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- Article
Biochemical characterisation and application of lipases produced by Aspergillus sp. on solid-state fermentation using three substrates.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2585, doi. 10.1111/ijfs.12589
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- Article
Hazelnut milk fermentation using probiotic Lactobacillus rhamnosus GG and inulin.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2553, doi. 10.1111/ijfs.12585
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- Article
Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2563, doi. 10.1111/ijfs.12586
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- Article
Effect of solution p H and activated carbon dosage on the decolourization ability, nitrogen components and antioxidant activity of peanut meal hydrolysate.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2571, doi. 10.1111/ijfs.12587
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- Article
Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2659, doi. 10.1111/ijfs.12603
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- Article
Development of a flavour fingerprint by GC- MS and GC-O combined with chemometric methods for the quality control of Korla pear ( Pyrus serotina Reld).
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2546, doi. 10.1111/ijfs.12584
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- Article
Chaperone-like activity of β-casein and its effect on residual in vitro activity of horseradish peroxidase.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2538, doi. 10.1111/ijfs.12600
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- Article
Prediction of traditionally utilised wheat dough technological quality parameters from Mixolab values: development and evaluation of regression models.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2685, doi. 10.1111/ijfs.12601
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- Article
Proteolysis in dry-aged loins manufactured with sonicated pork and inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2578, doi. 10.1111/ijfs.12588
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- Article
Sensory and bio-chemical preservation of ricotta cheese using natural products.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2692, doi. 10.1111/ijfs.12604
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- Article
Optimisation and modelling green bean's ultrasound blanching.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2678, doi. 10.1111/ijfs.12605
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- Article