Found: 63
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Sesame seed as an alternative plant protein source: A comprehensive physicochemical characterisation study for alkaline, salt and enzyme‐assisted extracted samples.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5471, doi. 10.1111/ijfs.15229
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- Publication type:
- Article
Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 6073, doi. 10.1111/ijfs.15224
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- Publication type:
- Article
Glycation of soy protein isolate with two ketoses: d‐Allulose and fructose.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5461, doi. 10.1111/ijfs.15218
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- Publication type:
- Article
Study of aroma compound formations and transformations during Jinxuan and Qingxin oolong tea processing.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5629, doi. 10.1111/ijfs.15205
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- Publication type:
- Article
Chemical composition of alkaline‐pretreated sugarcane bagasse and its effects on the physicochemical characteristics of fat‐replaced sausage.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5989, doi. 10.1111/ijfs.15345
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- Publication type:
- Article
Inhibition of biofilm formation, adhesion and invasion in Caco‐2 cells by foodborne pathogens using phyto‐mediated synthesised silver nanoparticles from industrial wastes.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5881, doi. 10.1111/ijfs.15329
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- Article
Editorial: new alternative proteins for sustainable nutrition and healthy diet.
- Published in:
- 2021
- Publication type:
- Editorial
Advanced extraction techniques for Berberis species phytochemicals: A review.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5485, doi. 10.1111/ijfs.15315
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- Article
Replacement of buckwheat by black sorghum flour on soba‐type noodles.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5861, doi. 10.1111/ijfs.15326
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- Publication type:
- Article
An effective polydopamine coating to improve stability and bioactivity of carvacrol‐loaded zein nanoparticles.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 6011, doi. 10.1111/ijfs.15296
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- Publication type:
- Article
Evolutions of rheology, microstructure and starch hydrolysis of pumpkin‐enriched bread during simulated gastrointestinal digestion.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 6000, doi. 10.1111/ijfs.15273
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- Publication type:
- Article
The effects of blackcurrant and strawberry powder on the physicochemical and in vitro glycaemic response of starches derived from sweet potato (Ipomoea batatas) and potato (Solanum tuberosum).
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 6062, doi. 10.1111/ijfs.15272
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- Publication type:
- Article
Kojic acid and tea polyphenols inactivate Escherichia coli O157:H7 in vitro and on salmon fillets by inflicting damage on cell membrane and binding to genomic DNA.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 6039, doi. 10.1111/ijfs.15268
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- Publication type:
- Article
The inhibition mechanism of carp (Cyprinus carpio) stefin to cathepsin B and their tertiary structures.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5948, doi. 10.1111/ijfs.15265
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- Publication type:
- Article
Lactobacillus plantarum BC299 can alleviate dextran sulphate sodium‐induced colitis by regulating immune response and modulating gut microbiota.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5698, doi. 10.1111/ijfs.15207
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- Publication type:
- Article
Influences of ultrasonic treatment on structure and functional properties of salt‐soluble protein from Moringa oleifera seeds.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5871, doi. 10.1111/ijfs.15254
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- Publication type:
- Article
Multiple‐strain Lactobacillus‐fermented soymilk with antioxidant capacity and delicate flavour.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 6052, doi. 10.1111/ijfs.15253
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- Publication type:
- Article
Characterisation of antioxidant peptides from enzymatic hydrolysate of golden melon seeds protein.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5904, doi. 10.1111/ijfs.15250
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- Publication type:
- Article
Effects of ultrasound‐assisted enzymatic hydrolysis and monosaccharides on structural, antioxidant and flavour characteristics of Maillard reaction products from sweet potato protein hydrolysates.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 6086, doi. 10.1111/ijfs.15249
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- Publication type:
- Article
Effect of furcellaran incorporation on gel properties of sardine surimi.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5957, doi. 10.1111/ijfs.15246
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- Publication type:
- Article
Effect of combined treatments of ultrasound and high hydrostatic pressure processing on the physicochemical properties, microbial quality and shelf‐life of cold brew tea.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5977, doi. 10.1111/ijfs.15245
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- Publication type:
- Article
Effects of bacterial cellulose on glucose metabolism in an in vitro chyme model and its rheological evaluation.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 6100, doi. 10.1111/ijfs.15244
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- Publication type:
- Article
Composite malt with dark‐purple rice malt improves the phenolic profile and antioxidant activity of malt extract.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5833, doi. 10.1111/ijfs.15242
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- Publication type:
- Article
Mechanism of colour change of carambola puree by high pressure processing and its effect on flavour and physicochemical properties.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5853, doi. 10.1111/ijfs.15233
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- Publication type:
- Article
Characteristics of scalded dough fermented by co‐cultures of Saccharomyces cerevisiae Y10, Wickerhamomyces anomalus Y13 and Torulaspora delbrueckii Y22.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5923, doi. 10.1111/ijfs.15232
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- Publication type:
- Article
Gelling properties and structure modification of tilapia skin gelatin by the addition of γ‐polyglutamic acid at different pH levels.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5812, doi. 10.1111/ijfs.15198
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- Publication type:
- Article
Protein–protein interactions of a whey–pea protein co‐precipitate.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5777, doi. 10.1111/ijfs.15165
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- Publication type:
- Article
Soy whey as a promising substrate in the fermentation of soy sauce: a study of microbial community and volatile compounds.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5799, doi. 10.1111/ijfs.15164
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- Publication type:
- Article
Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of Hericium erinaceus.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5639, doi. 10.1111/ijfs.15158
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- Publication type:
- Article
The impact of chitosan film or chitosan/chitosan–epigallocatechin gallate conjugate composite film on the quality changes of Asian sea bass (Lates calcarifer) slices stored in air or under vacuum packaging.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 6025, doi. 10.1111/ijfs.15203
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- Publication type:
- Article
Evaluation of rheological properties, microstructure and water mobility in buns dough enriched in aleurone flour modified by enzyme combinations.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5913, doi. 10.1111/ijfs.15170
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- Publication type:
- Article
Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno‐functional and antioxidant properties.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5452, doi. 10.1111/ijfs.15201
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- Publication type:
- Article
Endogenous proteases in giant freshwater prawn (Macrobrachium rosenbergii): changes and its impacts on texture deterioration during frozen storage.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5824, doi. 10.1111/ijfs.15197
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- Publication type:
- Article
Identification of haloarchaea during fermentation of Sardinellalongiceps for being the starter culture to accelerate fish sauce production.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5717, doi. 10.1111/ijfs.15183
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- Article
Characterization of fortified pasteurized cow milk with nanoliposome loaded with skipjack tuna eyeball oil.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5893, doi. 10.1111/ijfs.15196
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- Publication type:
- Article
Inhibition of lipid damage in refrigerated salmon (Oncorhynchus kisutch) by a combined treatment of CO<sub>2</sub> packaging and high‐pressure processing.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5968, doi. 10.1111/ijfs.15179
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- Publication type:
- Article
Aroma‐volatile profile and its changes in Australian grown black Périgord truffle (Tuber melanosporum) during storage.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5762, doi. 10.1111/ijfs.15171
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- Publication type:
- Article
Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5688, doi. 10.1111/ijfs.15176
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- Publication type:
- Article
Enhancement of nutraceutical properties of licorice callus cultures using sample pre‐treatment strategy.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5843, doi. 10.1111/ijfs.15156
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- Publication type:
- Article
Seed composition of non‐industrial hemp (Cannabis sativa L.) varieties from four regions in northern Morocco.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5931, doi. 10.1111/ijfs.15136
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- Publication type:
- Article
Nano eggshell calcium enhanced gel properties of Nemipterus virgatus surimi sausage: gel strength, water retention and microstructure.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5738, doi. 10.1111/ijfs.15142
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- Publication type:
- Article
Correlation between instrumental stress and oral processing property of chicken broiler breast under wooden breast myopathy.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5518, doi. 10.1111/ijfs.15141
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- Publication type:
- Article
Modification of volatile profiles of silver carp surimi gel by immersion treatment with hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>).
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5726, doi. 10.1111/ijfs.15133
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- Publication type:
- Article
Energy value and bioactive proteins of inulin‐enriched tofu produced by hydrothermal process with chymosin‐pepsin rennet.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5560, doi. 10.1111/ijfs.15132
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- Publication type:
- Article
Changes in physicochemical properties and myofibrillar protein properties in grass carp salted by brining and injection.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5674, doi. 10.1111/ijfs.15108
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- Publication type:
- Article
Flavour characteristics of rice wine fermented with mixed starter by moulds and yeast strains.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5791, doi. 10.1111/ijfs.15126
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- Publication type:
- Article
Regional characteristics and discrimination of the fermentation starter Hong Qu in traditional rice wine brewing.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5664, doi. 10.1111/ijfs.15117
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- Publication type:
- Article
Pyrraline formation prevented by sodium chloride encapsulated by binary blends of different starches and gum Arabic in aqueous model systems and cookies.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5647, doi. 10.1111/ijfs.15109
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- Publication type:
- Article
Effect of proanthocyanidin‐rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5547, doi. 10.1111/ijfs.15114
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- Publication type:
- Article
The protein properties of germinated naked barley with infrared and hot air‐drying and its noodle‐making potential.
- Published in:
- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5589, doi. 10.1111/ijfs.15107
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- Publication type:
- Article