Found: 35
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Phenolic content, antioxidant and physico-chemical properties of Sardinian monofloral honeys.
- Published in:
- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 482, doi. 10.1111/ijfs.12652
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- Article
Oxidative stability of purified common Kilka ( Clupeonella cultiventris caspia) oil as a function of the bene kernel and hull oils.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 396, doi. 10.1111/ijfs.12609
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- Article
Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 313, doi. 10.1111/ijfs.12622
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- Article
Oligosaccharide production by hydrolysis of polysaccharides: a review.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 275, doi. 10.1111/ijfs.12681
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- Article
Development of active chitosan films incorporating potassium sorbate or vanillin to extend the shelf life of butter cake.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 323, doi. 10.1111/ijfs.12631
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- Article
Cocoa polyphenols accelerate vitamin B12 degradation in heated chocolate milk.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 421, doi. 10.1111/ijfs.12632
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- Article
Antioxidant capacity and functionality of oleaster ( Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 472, doi. 10.1111/ijfs.12637
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- Article
Antioxidant activity and physicochemical properties of chitosan films incorporated with Lycium barbarum fruit extract for active food packaging.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 458, doi. 10.1111/ijfs.12623
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- Article
Effects of β-glucans on properties of soya bean protein isolate thermal gels.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 347, doi. 10.1111/ijfs.12635
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- Article
Influences of red pitaya fruit puree and gelling agents on the physico-mechanical properties and quality changes of gummy confections.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 331, doi. 10.1111/ijfs.12638
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- Article
Long-term change in consumer acceptance for salt-reduced 'udon noodle soup' over repeated intake at home.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 541, doi. 10.1111/ijfs.12702
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- Article
Angiotensin I-converting enzyme inhibitory and Ca-binding activities of peptides prepared from tuna cooking juice and spleen proteases.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 389, doi. 10.1111/ijfs.12639
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- Article
Optimisation of wheat flour-based sponge cake formulation containing tapioca starch and xanthan gum.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 532, doi. 10.1111/ijfs.12706
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- Article
Preparation and characterisation of an easily absorbabl Mg-casein hydrolysate complex produced through enzymatic hydrolysis and ultrafiltration.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 365, doi. 10.1111/ijfs.12650
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- Article
Dextrin, sugar and organic acid profiles of spontaneous and modified gowe: a malted and fermented sorghum beverage from Benin.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 549, doi. 10.1111/ijfs.12708
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- Article
Effect of microwave vacuum drying and hot air drying on the physicochemical properties of durian flour.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 305, doi. 10.1111/ijfs.12651
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- Article
Valorisation of theanine from decaffeinated tea dust in bakery functional food.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 413, doi. 10.1111/ijfs.12625
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- Article
Effect of miniemulsion cross-linking and ultrasonication on properties of banana starch.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 298, doi. 10.1111/ijfs.12626
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- Article
Peptic hydrolysis of bovine beta-lactoglobulin under microwave treatment reduces its allergenicity in an ex vivo murine allergy model.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 356, doi. 10.1111/ijfs.12653
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- Article
Infrared characterisation, monosaccharide profile and antioxidant activity of chemical fractionated polysaccharides from the edible seaweed sugar Kombu ( Saccharina latissima).
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 340, doi. 10.1111/ijfs.12655
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- Article
Molecular structure and granule morphology of native and heat-moisture-treated pinhão starch.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 282, doi. 10.1111/ijfs.12608
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- Article
Characterisation of composite edible films based on wheat starch and whey-protein isolate.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 372, doi. 10.1111/ijfs.12628
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- Article
Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 500, doi. 10.1111/ijfs.12696
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- Article
Evaluation of in vitro probiotic potential of phytase-producing bacterial strain as a new probiotic candidate.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 507, doi. 10.1111/ijfs.12697
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- Article
Effect of proteins on the formation of starch-lipid complexes during extrusion cooking of wheat flour with the addition of oleic acid.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 515, doi. 10.1111/ijfs.12698
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- Article
Lipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 522, doi. 10.1111/ijfs.12699
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- Article
Impact of appearance on degree of liking and eating quality expectations of selected apple cultivars.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 492, doi. 10.1111/ijfs.12640
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- Article
Storage stability of cod liver oil organogels formed with beeswax and carnauba wax.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 404, doi. 10.1111/ijfs.12612
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- Article
Influence of the addition of Helianthus tuberosus L. fermented with different lactobacilli on acrylamide content in biscuits.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 431, doi. 10.1111/ijfs.12643
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- Article
Characteristics of tiger nut milk: effects of milling.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 381, doi. 10.1111/ijfs.12649
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- Article
Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fed Rosmarinus officinalis L. leaves.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 558, doi. 10.1111/ijfs.12712
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- Article
Chemical composition and antioxidant properties of five edible Hymenomycetes mushrooms.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 465, doi. 10.1111/ijfs.12642
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- Article
Chitosan nanoparticle coatings reduce microbial growth on fresh-cut apples while not affecting quality attributes.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 440, doi. 10.1111/ijfs.12616
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- Article
Chemical composition, antibacterial and antioxidant activity of the essential oils of Metaplexis japonica and their antibacterial components.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 449, doi. 10.1111/ijfs.12645
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- Article
Effect of addition of protein concentrates from natural and yeast fermented rice bran on the rheological and technological properties of wheat bread.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 2, p. 290, doi. 10.1111/ijfs.12619
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- Article